Miss Parloa's kitchen companion

Wash, wipe, pare, and core one peck of tart apples. Put the cores and parings into a preserving-kettle, with three pints of water, and simmer for two hours. Put the apples and half a pint of lemon juice into another kettle, and pour on boiling water enough to cover the fruit. Simmer for two hours. Strain the liquid from the two kettles through a piece of cheese-cloth and into a bowl. Give the fruit ample time to drain, but do not squeeze it. Wash one of the kettles, and measure the strained juice into it. To each pint add a pint of granulated sugar. Let the liquid boil for twenty-five minutes, skimming frequently. Fill the jelly-tumblers to the brim, and when the jelly is cold and firm, cover the glasses. * Raspberry Syrup. Use two quarts of sugar, three quarts of currants, four quarts of raspberries, and one quart of water. Free the fruit from stems and leaves, and put it in a preserving-kettle. Heat slowly, and mash with a wooden vegetable-masher. Cook for half an hour. Put the sugar and boiling water in another preservingkettle, and boil gently during the last ten minutes that the fruit is cooking, skimming carefully. Now add the hot crushed fruit, and cook for a quarter of an hour longer. Strain and cool. When cold, put in small bottles, corking them tightly, and putting them away in a cool, dark place. An excellent drink can be made in hot weather by putting three or four table-spoonfuls of this syrup in a glass of ice-water. * Raspberry Vinegar. Use one pint of white wine vinegar, or cider vinegar, four quarts of raspberries, and three pints of sugar. In the morning put two quarts of the raspberries into a large stone-china bowl, and pour the vinegar over them. Do not mash the berries. Cover the bowl, and set it away in a cool place. The next morning strain off the liquid, and turn the berries out of the bowl. Put the other two quarts of berries into the bowl, and pour the liquid over them. Let them stand until the next day, when the liquid must be strained into a preservingkettle. Add the sugar, and place the kettle on the fire. When the liquid begins to boil, skim it carefully, and boil for twenty minutes ; then cool it, and put it into small bottles, corking them tightly. This makes a refreshing drink in hot weather, and is good in sickness. The berries from which the liquid was strained may be put in a preserving-kettle with a pint and a half of sugar and one gill of water, and be cooked slowly for an hour. They should then be put in tumblers, and will be nice to eat with roast meats. * Blackberry Cordial. Put the blackberries in the preserving-kettle, and heat slowly until they begin to boil. Mash the berries, and cook slowly for half an hour; then strain the juice through a piece of cheese-cloth. Measure it, and put it into a clean preserving-kettle. To each quart add half a pint of sugar, half a teaspoonful of cinnamon, onefourth of a teaspoonful of ground cloves, and half a nutmeg, grated. Boil for half an hour. Let the liquid cool, and add a gill of brandy. Bottle, and put away in a cool place. This is excellent for bowel complaints. If one does not wish to use brandy, it may be omitted. Every one should prepare at least a quart of this cordial when the berries are in their prime. * Pickled Blackberries.