The New century cook book

To one quart of Concord grape pulps add one pint of water. Boil until tender. Put in jelly bag and let the juice drip — do not squeeze. To three pints of juice add two of sugar. Let the juice boil long enough to free it from the water before the sugar is added. Use the pulp and skins cooked with whole grapes for grape butter. New Century Cook Book. Crab Apple Jelly. Wash the fruit clean, put in a kettle, cover with water and boil until thoroughly cooked. Strain through canton flannel bag. For each pint of this liquor allow one pound of sugar. Boil the liquor for twenty minutes and then add the sugar (which should be heating in the oven), and boil five minutes. Add the juice of two lemons, pour into jelly glasses and cover with melted paraffine. No necessity to cover with paper. Quince or Crab Apple Jelly. Cut out the blossom end and all imperfections, place fruit in porcelain or granite iron kettle, cover with water and boil until tender. Put in a three-cornered bag made of flour sack or cheesecloth, let drain overnight into an earthen dish. Take equal parts of juice and sugar; boil the juice while the sugar is heated in the oven, put in the sugar as soon as jelly is formed; remove from fire and pour into glasses. Return the fruit to the kettle, cover it with water and proceed as before. The third is often as clear as the first. Mary C. Clark. Red Currant-Raspberry Jam. Put the currants into a preserving pan without sugar, let them simmer until soft, then strain them through a sieve or cloth. Then add the raspberries and sugar to the juice of the currants and boil in the usual way. Two quarts of raspberries to one quart of currants and as much sugar as fruit. Mrs. A. J. Hamblen. For Flavoring Jelly. Flavor apple jelly with rose geranium leaves. Put a few leaves for a few minutes only in the jelly while boiling. Orange Marmalade. Six oranges, three lemons; chop fine, taking out seeds. To every pint of fruit add one and one-half pints of water. Boil thirty minutes. Let stand twenty-four hours. Then measure, and to every pint of fruit add one and one-half pints of sugar. Boil twenty-five minutes. Mrs. A. J. White. Orange Marmalade. One dozen oranges; slice as thin as possible, taking out all the seeds and cutting off the thick rind at each end of the New Century Cook Book. orange; cover them with four quarts of water and let stand thirty-six hours; then boil in the same water four hours; add eight pounds of sugar and boil for two hours; seal tightly. Mrs. A. J. White. Imitation Preserved Ginger. Scrape well and split in halves, young, yellow carrots; cut them in shape of the ginger cloves of West India ginger. Parboil them and drain well, letting them lie in the sieve all night. Next day weigh them and put into preserving kettle with their weight in syrup of ginger. Let them simmer gently over a low fire four hours. Then fill your pots and tie down with bladder and let them stand on the hob or upon the warm oven three days. They improve by keeping. Currant Conserve. (For Meats).