Crack one-third of the seeds, from which extract the ker- nels, and put them into a jar with the peaches, which should be pared and sliced. Set in a pot of water, stirring from time to time until the fruit is well broken and tender. Strain, and to each pint of peach juice add the juice of one lemon, allowing one pound of sugar✪ Peach Jelly to one pint of juice. Heat the sugar very hot, and add when the juice has boiled twenty minutes. Let it come to a boiling, and take at once from the fire. Mrs. Belie Wood. QUINCE JELLY. Take refuse quinces, or the parings and some of the cores and seeds left from preserves. Fill up the kettle and cover with water. To each gallon of quinces add half a dozen or more of sour apples. Boil all together, and strain the juice through a flannel bag. To one quart of juice add one pint of sugar. Boil rapidly until it drops short from the spoon. Have the glasses hot, and fill. Xice. Mrs. W. C. Sadler. GRAPE JELLY. Take ripe grapes, pick from the stem, pulp them, and cover the pulps with water. Boil for a few minutes, strain the juice through a flannel bag. To each pint of juice, add one of granulated sugar. Boil until it drops short from the spoon. Put into hot jelly-glasses, and when cool tie or seal. Using only the pulps makes fairer jelly than if the skins also are used. Mrs. Mary Worick. GREEN GRAPE JELLY. Make just the same as the ripe grape jelly, only do not attempt to pulp them. CRAB-APPLE JELLY ^Vash and put into a kettle. Cover with water, and boil until tender. Strain through a colander, then through a 216 The New Kentucky Home Cook Book. jelly-bag, allowing a pint of sugar to each pint of juice. Boil rapidly for fifteen minutes, or to be sure when done try a little in a saucer. Put into hot glasses. Then, if fruit is scarce, rub the remaining apples through a sieve, add a pint of sugar to each pint of pulp, cook until thick, stirring watchfully to prevent sticking. Flavor with cinnamon or lemon. Mrs. W. C. S. APPLE JELLY. Take juice of apples one quart ; boil for ten minutes. Add one-half pound of sugar; boil for eight minutes. Add the juice of two small lemons. Mrs. G. W. Blatterman. HOW TO SERVE ORANGES. Select nice Florida oranges, cut a hole in the top large enough to insert a tea-spoon, sprinkle in sugar and press the spoon down to receive the juice. This is a very pleasant way to eat an orange. PASTRY. SUGGESTIONS ON PASTRY. Good flour and good butter are essential to good pastry. Use very cold water, and roll the crust from you. A quick oven is necessary for all kinds of pies. Butter or lard for pies must be sweet, fresh, and solid. When freshly made butter cannot be had, wash Avell, kneading while under cold water, changing two or three times. PIE-CRUST GLAZE. To prevent the juice soaking through into the crust and making it soggy, wet the crust with the white of an egg well beaten✪ Pie-Crust Glaze just before putting in the pie-mixture. If the top crust of the pie is wet with the egg it gives it a beautiful brown. PIE-CRUST.

AI-modernized reading of the original text

Crack one-third of the seeds, from which extract the kernels, and put them into a jar with the peaches, which should be pared and sliced. Set in a pot of water, stirring from time to time until the fruit is well broken and tender. Strain, and to each pint of peach juice add the juice of one lemon, allowing one pound of sugar to one pint of juice. Heat the sugar very hot, and add when the juice has boiled twenty minutes. Let it come to a boiling, and take at once from the fire. Mrs. Belie Wood. QUINCE JELLY. Take refuse quinces, or the parings and some of the cores and seeds left from preserves. Fill up the kettle and cover with water. To each gallon of quinces add half a dozen or more of sour apples. Boil all together, and strain the juice through a flannel bag. To one quart of juice add one pint of sugar. Boil rapidly until it drops short from the spoon. Have the glasses hot, and fill. Nice. Mrs. W. C. Sadler. GRAPE JELLY. Take ripe grapes, pick from the stem, pulp them, and cover the pulps with water. Boil for a few minutes, strain the juice through a flannel bag. To each pint of juice, add one of granulated sugar. Boil until it drops short from the spoon. Put into hot jelly-glasses, and when cool tie or seal. Using only the pulps makes fairer jelly than if the skins also are used. Mrs. Mary Worick. GREEN GRAPE JELLY. Make just the same as the ripe grape jelly, only do not attempt to pulp them. CRAB-APPLE JELLY ^Vash and put into a kettle. Cover with water, and boil until tender. Strain through a colander, then through a 216 The New Kentucky Home Cook Book. jelly-bag, allowing a pint of sugar to each pint of juice. Boil rapidly for fifteen minutes, or to be sure when done try a little in a saucer. Put into hot glasses. Then, if fruit is scarce, rub the remaining apples through a sieve, add a pint of sugar to each pint of pulp, cook until thick, stirring watchfully to prevent sticking. Flavor with cinnamon or lemon. Mrs. W. C. S. APPLE JELLY. Take juice of apples one quart ; boil for ten minutes. Add one-half pound of sugar; boil for eight minutes. Add the juice of two small lemons. Mrs. G. W. Blatterman. HOW TO SERVE ORANGES. Select nice Florida oranges, cut a hole in the top large enough to insert a tea-spoon, sprinkle in sugar and press the spoon down to receive the juice. This is a very pleasant way to eat an orange. PASTRY. SUGGESTIONS ON PASTRY. Good flour and good butter are essential to good pastry. Use very cold water, and roll the crust from you. A quick oven is necessary for all kinds of pies. Butter or lard for pies must be sweet, fresh, and solid. When freshly made butter cannot be had, wash Avell, kneading while under cold water, changing two or three times. PIE-CRUST GLAZE. To prevent the juice soaking through into the crust and making it soggy, wet the crust with the white of an egg well beaten just before putting in the pie-mixture. If the top crust of the pie is wet with the egg it gives it a beautiful brown. PIE-CRUST.

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