DIRECTIONS FOR STEWING EVAPORATED FRUIT.—Don’t boil the fruit. First wash it, then soak it over night in enough cold water to cover the fruit. In the morning take it out and bring the water in which it has been soaked to a boil. Then add sugar to taste and boil the water and sugar (not the fruit) 15 minutes. Then pour the boiling water on the fruit and set it on the stove; let it simmer, but not boil, for 10 minutes. Then set it off to cool, and serve. In case the fruit is tender like apricots, 10 minutes will be sufficient for it to simmer. For harder. fruit like prunes, a longer time may be allowed. A slice of lemon improves the flavor of prunes. Mrs. LAIDLAw. SPICED PEACHES.—Seven pounds fruit, 1 pint vinegar, 3 pounds brown sugar, 2 ounces cinnamon, 1 ounce cloves (ground; can tie in a muslin). Scald together sugar, vinegar and spices and pour over the fruit. Let stand 24 hours, drain off, scald again and pour over fruit, letting stand another 24 hours. The third morning boil all together till fruit is tender, then skim out fruit and boil liquor till thickened ; pour over the fruit and seal in jars. Mrs. W. AULT. SPICED CURRANTS.— Five pounds currants, 4 pounds brown sugar, 2 tablespoons ground cloves, 2 table- spoons cinnamon, 1 pint vinegar. Boil 2 hours, or until thick enough. Mrs. ©. H. Ross. GRAPE JAM.—Separate the skin from the pulp of the grapes, keeping them in separate dishes. Put the pulps in preserving kettle with a teacup of water ; when thorough- ly heated run through a sieve to take out the seeds, add this to the skins and weigh ; to each pound of fruit put ? of a pound of sugar; add just enough water to keep rosth burning. Cook slowly 3 ? of an hcur. FRUITS AND JELLIES. 155 QUINCE JELLY.—Wipe, seed and quarter the quinees but do not pare them. If a small kettle is used take 1 dozen quinces, if a large one, 2 dozen. Fill up the kettle with bright snow apples, quartered and cored, not pared, add enough water to cover the fruit, boil until soft, then strain through a jelly bag over night. To each pint of juice allow 1 pound of sugar; boil the juice 25 minutes before adding the sugar, have the sugar thoroughly heated, add and boil 15 minutes lonyer, skimming carefully. Pour into jelly glasses, cover with paper dipped in white of egg. M. E. McConkey, RED CURRANT JELLY.—Select fruit that is juicy, but not over-ripe, strip currants from the stems, put in preserving kettle and stew gently, stirring and bruising well with a wooden spoon. When the juice flows freely strain through a jelly bag. To each pint of juice allow 1 pound of granulated sugar. Return the juice to the fire, bring quickly to a boil, let boil 20 minutes, skim well, have sugar thoroughly heated in the oven, add to the juice, let boil up and remove at once, have ready the jelly glasses arranged on a wet cloth; fill quickly. As soon as firm fit on the top of each glass a round of tissue paper, dipped in brandy, that just fits inside of the glass. Cover closely and keep in a dark closet. Miss McConKEy. ORANGE MARMALADE.—Use only bitter oranges —lemons or sweet oranges spoil it. Keep strictly to the recipe and you will be pleased with the result. 2 dozen oranges make 46 pounds. The oranges must be cut (before boiling) with a sharp knife (keep a steel beside you so you can sharpen frequently). If the oranges are large, cut in half, and each half in 8 sections. Put the seeds and any tough little fibres in a bowl, cover with cold water; next day add the jelly from them to the bulk. Cut the oranges 156 FRUITS AND JELLIES.

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DIRECTIONS FOR STEWING EVAPORATED FRUIT.—Don’t boil the fruit. First wash it, then soak it over night in enough cold water to cover the fruit. In the morning take it out and bring the water in which it has been soaked to a boil. Then add sugar to taste and boil the water and sugar (not the fruit) 15 minutes. Then pour the boiling water on the fruit and set it on the stove; let it simmer, but not boil, for 10 minutes. Then set it off to cool, and serve. In case the fruit is tender like apricots, 10 minutes will be sufficient for it to simmer. For harder. fruit like prunes, a longer time may be allowed. A slice of lemon improves the flavor of prunes. Mrs. LAIDLAw. SPICED PEACHES.—Seven pounds fruit, 1 pint vinegar, 3 pounds brown sugar, 2 ounces cinnamon, 1 ounce cloves (ground; can tie in a muslin). Scald together sugar, vinegar and spices and pour over the fruit. Let stand 24 hours, drain off, scald again and pour over fruit, letting stand another 24 hours. The third morning boil all together till fruit is tender, then skim out fruit and boil liquor till thickened ; pour over the fruit and seal in jars. Mrs. W. AULT. SPICED CURRANTS.— Five pounds currants, 4 pounds brown sugar, 2 tablespoons ground cloves, 2 tablespoons cinnamon, 1 pint vinegar. Boil 2 hours, or until thick enough. Mrs. ©. H. Ross. GRAPE JAM.—Separate the skin from the pulp of the grapes, keeping them in separate dishes. Put the pulps in preserving kettle with a teacup of water ; when thoroughly heated run through a sieve to take out the seeds, add this to the skins and weigh ; to each pound of fruit put ? of a pound of sugar; add just enough water to keep pot burning. Cook slowly 3 ? of an hcur. QUINCE JELLY.—Wipe, seed and quarter the quinees but do not pare them. If a small kettle is used take 1 dozen quinces, if a large one, 2 dozen. Fill up the kettle with bright snow apples, quartered and cored, not pared, add enough water to cover the fruit, boil until soft, then strain through a jelly bag over night. To each pint of juice allow 1 pound of sugar; boil the juice 25 minutes before adding the sugar, have the sugar thoroughly heated, add and boil 15 minutes longer, skimming carefully. Pour into jelly glasses, cover with paper dipped in white of egg. M. E. McConkey, RED CURRANT JELLY.—Select fruit that is juicy, but not over-ripe, strip currants from the stems, put in preserving kettle and stew gently, stirring and bruising well with a wooden spoon. When the juice flows freely strain through a jelly bag. To each pint of juice allow 1 pound of granulated sugar. Return the juice to the fire, bring quickly to a boil, let boil 20 minutes, skim well, have sugar thoroughly heated in the oven, add to the juice, let boil up and remove at once, have ready the jelly glasses arranged on a wet cloth; fill quickly. As soon as firm fit on the top of each glass a round of tissue paper, dipped in brandy, that just fits inside of the glass. Cover closely and keep in a dark closet. Miss McConKEy. ORANGE MARMALADE.—Use only bitter oranges —lemons or sweet oranges spoil it. Keep strictly to the recipe and you will be pleased with the result. 2 dozen oranges make 46 pounds. The oranges must be cut (before boiling) with a sharp knife (keep a steel beside you so you can sharpen frequently). If the oranges are large, cut in half, and each half in 8 sections. Put the seeds and any tough little fibres in a bowl, cover with cold water; next day add the jelly from them to the bulk. Cut the oranges

Royal Victoria cook book