The Rural cook book

Quince and Pear Sauce. — Three pounds light brown sugar, six pounds pears, quartered if large, small ones cut in halves ; nine pounds quinces, quartered. Boil sugar, pears and quinces nearly all day, taking care not to let them cook too rapidly, until both pears and quinces are of a rich red, and the juice an amber syrup. Can and seal tight. The fruit keeps its shape, the pears having gained a fine flavor from the quinces, and the quinces having an added goodness from the pears. Raisine Bourgogne. — Stem and seed two pounds of ripe grapes. Boil with one cup of water until soft. Press through a sieve and add two pounds of ripe pears, peeled and sliced; cook until reduced to half the amount. Weighi and add an equal amount of sugar, stir until the sugar is dissolved, Strain again, put in small earthen jars, set in a plate-warming oven for a day or until firm to the touch. Tie down and keep in a cool place. Raspberry and Currant Bar-le-Duc. — To four pounds of raspberries add one pound of currants; bruise the currants and strain the juice; add to it three-quarters of a pound of sugar to each pound of juice, including the weight of the berries left whole. Boil 20 minutes and skim, add the raspberries, cook 30 minutes more When the syrnp jellies on a plate, take off and place in glasses or small jars while hot Canned Raspberries. — (Mrs. Mapes's recipe). — First make a syrup by boiling seven pounds granulated sugar in 2^/1 quarts water. Fill cans with fresh berries, putting in as many as possible without crushing the berries. Apply covers without the rubbers, and set in a kettle or boiler of cold water, so the water comes about two-thirds of the height of the cans. Bring to a boil and cook seven to 10 minutes after boiling begins. Now take the cans out of the water, remove the covers, fill with hot syrup brimming full, and seal up tight in the usual way. Uncooked Canned Rhubarb.— Wash, peel, cut into inch cubes and fill compactly into glass jar, then pour slowly into the jar good fresh water to overflowing. Adjust rubber, screw on the top and set away in a cool place until morning. Then if there be any air bubbles, tap the side of the jar, fill again to the brim with water and screw on cover tightly. If tops and rubbers are perfect the rhubarb will keep until used. Canned Rhubarb. — Wash it, cut into inch pieces, put in a preserving keitle, and let it come to a good boil all through, without a particle of sugar. It will keep perfectly. When you wish to open it for use, take one cupful of sugar far a pie, and it will be like the fresh pie plant. For a small family, the pint cans are much better for any fruit. ' Rhubarb Jam with Ginger. — String some rhubarb, cut into short lengths, and weigh. Put into i^ kettle and add just enough w^ter to prevent burning. When it has become quite soft, add sugar, one pound for each pound of rhubarb. Stir well until the jam becomes rich and syrupy. For each pound take about a teaspoonful of ground ginger, rub it smooth with a little water, and add it to your jam. Boil up jam again, stirring well; put into glasses, and when cold cover. If a large amount of rhubarb is at command, a high grade of brown sugar is very good; the only difference seems to be that the jam is not quite so clear.