Lowney's cook book

Prepare in same manner as Preserved Green Tomatoes, except that the tomatoes must have skins removed before slicing them. Brandied Peaches 4 pounds peaches 4 pounds sugar 2 cups water 2 cups brandy- Cut peaches in halves, remove stones, and cook in sugar and water syrup five minutes ; take out, remove skins, and cook again in syrup five minutes. Remove kettle from range, and let peaches stand in syrup over night. In morning reheat, pack peaches in jars, and fill jars with an equal quantity of syrup and brandy. Seal. Brandied Plums Prepare in the same manner as Brandied Peaches, but prick plums with knitting needle several times before cooking. Peach Butter 1 peck peaches 2 tablespoons lemon juice 2 quarts cider boiled sugar Pare and cut peaches in small pieces ; add cider and lemon juice, boil until thick, stirring constantly ; add sugar, if not sufficiently sweet. Fill jars and seal. Grape Butter 4 pounds grapes 3 cups vinegar 4 pounds sugar 2 teaspoons each of cloves, nutmeg, cinnamon, and allspice Cook all together until thick ; press through a sieve to remove seeds. Fill glasses and seal. Tutti-frutti 1 pound orange pulp 1 pound raspberries 1 pound red currants 1 pound pears 1 pound red cherries 1 pound plums 1 pound bananas 1 pound peaches 1 pound pineapple 1 pound strawberries 1 pound apples 1 pint alcohol 11 pounds sugar Put the orange pulp into an earthen crock ; add one pound sugar, and two tablespoons alcohol ; add this same amount of sugar and alcohol every time a pound of fruit is added. Keep covered with a cloth and tight-fitting cover. Apple or Crab Apple Jelly Wash and wipe fruit. Remove stems ; cut in pieces, put in preserving kettle, nearly cover with cold water ; cook very slowly until apples are tender. Pour into jelly bag and drain thoroughly, but do not squeeze. Measure juice, allow one pound of sugar to every j)iiTLt of juice. Boil juice twenty minutes; add sugar which has been heated on a platter in the oven ; stir until sugar is dissolved; boil five minutes or until it jellies. Skim when necessary. Have jelly glasses standing in hot water; pour jelly into them ; let stand until hard and cover first with paper or melted paraffin and the tin cover, or paste white paper over the glass. Keep all jellies in cool, dry, dark place. A rose geranium leaf cooked with the apples. gives a pleasant flavor. Blackberry Jelly- Mash blackberries and squeeze in jelly bag. Measure juice, allowing one pound of sugar to each pint of juice. Follow directions for Apple Jelly. Damson, strawberry, cherry, and raspberry jellies are made in the same way. Cranberry Jelly 4 cups cranberries 3 cups sugar J cup cold water Wash cranberries, mash, add water, and boil twenty minutes. Press through sieve, add sugar, and cook three minutes. Pour into glass and cover. Currant Jelly Wash and drain currants thoroughly. Do not remove stems. Mash a few in the bottom of the kettle. Cook until the juice seems to be extracted from the currants, and the currants look white. Press through a coarse colander, then drip through a jelly bag, but do not squeeze. Allow one pound sugar for each pint of juice. Boil juice twenty minutes. Add hot sugar and boil hard three minutes ; skim when necessary. Strain into hot glasses; let stand till stiff. Cover. Currant and Raspberry Jelly