Kentucky receipt book

To 1 pound of fruit allow 1 pound of loaf sugar, % pint of water. Boil sugar and water together for about 10 minutes. Divide the greengages; take out seed and put fruit into syrup and let it simmer gently until nearly tender ; remove from fire, pour in a bowl until next day. Then put on and boil for 10 minutes; also add the kernels which must be blanched. After removing from fire skim again ; then put carefully in jars and seal. OoosebttTy Jam. To 8 pounds of ripe gooseberries allow 1 quart. of red currant juice, 5 pounds loaf sugar. Prepare the currant juice same as for jelly; add sugar to juice and stir until dissolved. Boil for 5 minutes, skim well, then add the gooseberries, let boil nearly % of an hour ; pour in a bowl. Boil again until it looks clear ; skim well ; put in jars and seal. Tomato Preserves. One pound of yellow tomatoes, 1 pound of sugar, 2 lemons, 2 ounces of preserved ginger. Peel tomatoes, add the sugar and let stand all night. In morning pour off the syrup and boil tolerably thick, skim, then add tomatoes, ginger and sliced lemons, having removed the seed of latter. Cook until tomatoes are transparent. Preserve Pears. Take acid pears for preserving. If fruit is small, peel and preserve whole, if large cut in half ; peel with a silver knife and drop in cold water as fast as peeled. When prepared, allow 1 pound of granulated sugar to each pound of pears. Put fruit in procelain kettle with just enough water to cover it, and boil gently, till tender, to a slight pressure of the fingers, then put in the sugar. To each pound allow 1 pint of cold water, and to every 5 pounds of sugar add the thinly pared yellow rind and juice of 2 lemons and 2 ounces of green ginger root, scalded and scraped. Boil the syrup, skim well. When the pears are boiled put them into the syrup, and boil till clear, in the syrup. Take off and let the preserves cool. Put in glass jars and seal. Currant Preserves. Three pounds of currants, 3 pounds of granulated sugar, V/2 cups of water, 2 oranges sliced thin, also use the skin. Put ingredients in a bowl and let remain 12 hours, then put in preserving kettle and let boil 15 minutes, after reaching the boiling point. Skim often and put in jars. To Preserve Quinces. Use the orange quince, wash in cold water, then wipe, pare, and quarter them, remove all the core and hard part. Take an equal weight of sugar, cover quinces with cold water, let them come slowly to a boil, skim when nearly soft, put Y^ of the sugar on top but do not stir, when this boils, add another part of .the sugar and so on until all is in the kettle, let them boil slowly, till transparent, then put in jars and seal. Grape Preserves. Use only ripe grapes, squeeze the pulps and juice, put in a granite kettle over the fire until tender enough to remove the seed easily, take off, remove the seed and put back the pulps with the hulls and cook 15 minutes. Sweeten to taste and cook 15 minutes longer. Put in jars and seal tight. Tomato Jam. One peck of tomatoes, % peck of half -ripe grapes. Boil about 3 hours or until the tomatoes are about the consistency of jam ; press through a sieve and add nearly as much sugar as you have jam ; also 1 heaping tablespoon of cinnamon and 1 level tablespoon cloves. Return to kettle and boil again. Preserve Citron. Pare the citron, cut them in slices, 1^ inches thick, leaving]: full length of the fruit. Remove seed, allow 1 pound of granulated sugar to 1 pound of the fruit. Make a syrup of 10 pounds of sugar, use 1 pint of water. Simmer gently for 20 minutes, then put in citron and boil until tender. Before removing from fire add 2 lemons sliced very thin, 2 ounces of root ginger (only boil a few minutes, do not stir while boiling). Removing from fire, skim carefully; then put in jars and seal. Cherry Preserves.