The Swedish, French, American cook book

liquid seems scarce add more water. When all are cooked put into this liquid the sugar and allow it to boil ten minutes before putting in the quinces. Let them boil until they change color — about an hour and a quarter — on a slow fire. While they are boiling, shake the pan occasionally to ensure that they do not burn, but on no account stir them. Have two fresh lemons cut in thin slices and when the fruit is being put in jars lay a slice or two in each and seal. See recipe: Apple Marmalade. Preserved Pears (Conserve de Poires ) One pound fruit, one pound sugar. Pare off the peeling thin. Make a nice syrup of two cups water and one pound sugar and, when clarified by boiling and skimming, put pears in and stew gently until clear. Choose, rather, pears like the sickle for preserving — both on account of their flavor and size. A nice way is to stick a clove in the blossom end of each pear, for this fruit re¬ quires some extraneous flavor to bring out its own piquancy. An¬ other acceptable addition to pear preserves may be found instead by adding the juice and thinly pared rind of one lemon to each five pounds of fruit. If the pears are hard and tough, parboil them until tender before beginning to preserve and from the same water take what you need for making their syrup. If you can procure only large pears to preserve, cut them in halves or even slices so that they cook more quickly without loss to their appear¬ ance. Put in jars and seal. See recipe: Apple Marmalade. Preserved Huckleberries ( Conserve de Myrtelles) Take six pounds of huckleberries; pick, clean, and wash well; put on a napkin on a table to drain. Let two cups water and three pounds sugar dissolve in a pan, let come to a boil and cook until it gets clear. Put the berries in the juice and cook on stove from fifteen to twenty minutes (keep skimming all the time). Cut a round piece of white writing paper; dip in brandy, alcohol, or • gin. Put the paper on top of the jar, then put the cover on very tightly, securing it with a new rubber that has first been put in some boiling water. Turn the jar upside down, let stand until cold. When cold, tighten the cover still more. Put away in a cold place. Can be used at any time in place of preserves for puddings, pies, etc. If for pies add a little more water and a little lemon juice. The berries can be divided into small quantities. Preserved Peaches (Conserve de Peches ) Make a syrup from eight cups water and twelve cups sugar. Put on the stove until it boils. In the meantime, have a bushel basket of peaches, peel, split in halves, be careful not to break), and stone. Divide the syrup in two porcelain or enameled pans that are in good condition, put on the stove, add the peaches, put a few of the stones in also as they will give a good flavor. Keep skimming it all the time with a porcelain or enameled spoon. When the peaches are well done and no more scum comes to the surfacbe, fill in jars while the peaches are boiling — the jars must be well cleaned and dry. Put on top a round piece of paper that has been dipped in brandy, put the rubber bands on and screw the top on. Stand the jars upside down; when cold tighten the cover a little more. Brandied peaches are done in the same way by adding four cups of good brandy just before bottling.