Kentucky receipt book

Put juice and sugar on fire. Let it come to a good boil for 5 minutes, then put % of a pound of sugar to 1 pound of fruit. Cook 25 minutes. If syrup is not thick enough, remove fruit carefully and boil syrup 10 minutes longer. Pineapple Preserves. « Pare the fruit, remove the eyes and discolored part. Cut in slices, taking out the core. Weigh the fruit and put in a bowl, allowing 14 pound of sugar to 1 pound of fruit. Let it stand all night. In morning put in kettle, boil rapidly for a few minutes, then put in self-sealing jars. Preserved Cherries. Four pounds of cherries (remove the pit), 3 pounds of granulated sugar, 1 pint of white currant juice. Make syrup of this ; boil 15 minutes with cherries in it. Skim and pour them in a bowl until next day, then drain cherries on a sieve. Return the syrup and currant juice to kettle. When tolerably thick add cherries, let boil 5 minutes. Remove from fire, skim well, put in jars and fasten securely. To Conserve Fruits. One and one-quarter pounds of granulated sugar, 2-3 pint of water. Boil water and sugar together until at a degree of thickness known as the ball. Test it by placing some of the syrup on a teaspoon ; when a little cool, dip the forefinger into the syrup and if a ball can be formed by rolling the syrup between the thumb and forefinger, it is done. Cook in this syrup any kind of fruit that is to be conserved, heating slowly after the fruit is added. Have ready to receive the fruit a flat pan sprinkled thickly with granulated sugar. Put on the fruit and set in the oven or run to dry. It requires about 2 days. When dry make a syrup as before, add the fruit and stir until the sugar commences to grain and cling to the .fruit. Set aside the kettle with the fruit and syrup. When cold sift off the sugar, and place fruit in the sun to dry. Dry and put in boxes with waxed paper between each layer. Peaches and cherries make a delicious conserve. Currant Preserves. Three pounds of currants, 3 pounds of granulated sugar, V^ 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 hot jars. Raspberry and Currant Preserves. Two pounds of raspberries, 1 pint currant juice, 3 pounds granulated sugar. Cook 20 minutes. Do not cook more than this quantity at a time. jeLLi « e • « II Ir— * I II I i=s=k y^s% • • « o Fruit JeUies. Fruit jellies are made of equal parts of clear fruit juice and sugar. Berries, currants and grapes, being juicy, require no water. Mash them with wooden or silver spoon, put fruit in bag to drain slowly for 12 hours, but it must not be squeezed. Measure and allow as many pints of granulated sugar as there are of juice. Put juice in porcelain kettle to cook, and put sugar in earthen dish, and set in oven to heat. Boil juice 20 minutes, and skim frequently, then add hot sugar and boil about 5 minutes. Try liquid in saucer, before removing from fire, if it jellies pour into heated tumblers, set in sun a few days to harden. Cover with rounds of white paper, dipped in brandy or whisky. Quince, Apple or Peach Jelly. Quinces, apples and peaches, are not very juicy, hence a little water must be added, to prevent scorching. Boil until tender, mash and strain. AUqw 1 pint of sugar for each pint of juice. In making currant jelly, use equal parts of red and white currants. Currant jelly is equally delicious made with equal parts of pink raspberries and red currants. Prepare same as when currants only are used. Siberian crabapple, huckleberries, blackberries and wild red plums make excellent jellies. Currant Jelly.