Temperance cook book

of sugar. Boil the liquor twenty minutes, then add the sugar, which has been heated in the oven, boil five minutes longer, and it is done. Crabapple jelly is made in the same way. TRANSPARENT MARMALADE. Take some Sicily oranges, cut them into quarters, take out the pulp, put it into a basin, take out all the seeds and skin; put the peels into a little salt and water, leave them to soak all night, then boil them in a good quantity of spring water until they are tender; cut them into shreds, and put them in the pulp. To every pint of it put one pound of loaf sugar, made fine, and boil them gently together for twenty minutes; if it is not perfectly clear, simmer it for some minutes longer, stirring it gently all the time; when cold, put it in jelly glasses and seal. RASPBERRY JAM. (No. 1.) To a pound of fruit, take a pound of the best white sugar. Boil the sugar to a thick syrup, then put in the fruit, and let it simmer fifteen minutes, then take out the fruit on a large platter and boil the juice till it is as thick as honey. Put back the berries and simmer ten minutes longer, then put them in jelly glasses or seal in fruit jars. Currant, blackberry, and strawberry jam is made in the same way. , RASPBERRY JAM. (No. 2.) To every quart of raspberries allow a pound of best loaf sugar, powdered. Put them together in the kettle, taking off the scum carefully; when no more scum rises, ?nash and boil them to a smooth thick marmalade. When cold, put it up in tumblers and cover them with rounds of double tissue paper, then with white paper. PRESERVED CHERRIES. Take fine, large sour cherries, not very ripe; take out the stems and the stones, save whatever juice runs from them. Take an equal weight of white sugar, make the syrup of a teacupful of water for each pound; set it over the fire, until it is dissolved, and boiling hot, then put in the juice and cherries, boil them gently until clear throughout; take them from the syrup with a skimmer, and spread them on flat dishes to cool; let the syrup boil until it is rich, and quite thick; set it to cool and settle; put the fruit into jars or pots, and pour the syrup over; let them remain open until the next day, then cover them like jelly. Sweet cherries are improved by the addition of a pint of red currant juice, and half pound of sugar, to four pounds of cherries. CANDIED ORANGE OR LEMON PEEL. Boil the rinds from thick skin oranges or lemons, in plenty of water, until tender, and the bitterness is out; change the water once or twice, if necessary. Clarify half a pound of sugar with a cupful of water for each pound of peel; when it is clear, put in the peels, cover them, and boil until clear, and the syrup almost a candy; then take them out, lay them on an inverted sieve to dry; boil the syrup with additional sugar, until the sugar candies around them, then take them on a sieve, and put them in a warm oven; when perfectly dry, pack them in a wooden box with tissue paper. FIG PRESERVES.