The Toronto Cook Book

Take a basket of nice ripe cherries, stone, lay on platter after pits are removed; take all the juice that exudes; weigh and to each pound of cherries allow a pound of sugar; place in layers, first the cherries and then the sugar, until all is used, in a deep earthen dish ; let stand for about six hours, then put in preserving kettle and bring quickly to a boil ; cook gently (skimming) until the cherries are clear and the syrup thick; lift carefully each cherry and place in glass jars, sealing when cold. Crab Apple Jelly Wash fruit clean, put in kettle and cover with water, and boil until thoroughly cooked; cut apples in quarters, then place in cheesecloth bag and let drain for about four or five hours. Do not squeeze or press bag. To each pint of juice, allow one pound of sugar. Boil from twenty-five to thirty minutes, as it always takes a little longer for crab apples to jelly. Seal when cold. Grape Jelly This may be made the same as Black Currant Jelly, allowing one cup of water to a basket of grapes and boiling about twenty minutes or until jellied. The Toronto Cook Book To Preserve Purple Plums Make a syrup of brown sugar; when perfectly clear and boiling hot, pour it over the plums after picking over and cleaning well, and leaving out all unsound fruit; let plums remain in syrup two days, then drain off the syrup and bring it to boiling point, skimming well; put in fruit and syrup in preserving kettle over fire and simmer gently until the syrup is reduced to about one-fourth the original quantity. To make syrup take one pound of syrup for one pound of fruit and a cup of water to six pounds of sugar. When cooked, put in jars, set away and cover when cool. Damson Plums, Cherries, or any other small ripe fruit May be done as purple plums, by first making syrup, and boiling for five minutes, skimming well, putting in plums and boiling very gently until cooked.. Quince Preserves Pare, core and quarter your fruit, then weigh it and allow an equal quantity of white sugar. Take the parings and cores and put in a preserving kettle; cover them with water and boil for half an hour, then strain through a fruit press and put the juice back into the kettle and boil the quinces in it a little at a time until they are tender. Lift out as they are done with a drainer and lay on a dish; if the liquid seems scarce add more water. When all are done throw in the sugar and allow it to boil ten minutes before putting in the quinces; let them boil until they change color, say one hour and a quarter, on a slow fire. While they are boiling, occasionally slip a silver spoon under them to see that they do not burn, but do not on any account stir them. Have two fresh lemons cut in thin slices, and when the fruit is being put up in jars lay a slice or two in each. Black Currant Jelly Pick over thoroughly a basket of black currants; place in kettle, just cover with water and let boil five minutes; then put in cheesecloth bag and squeeze thoroughly, allowing a cup of juice to cup of sugar. Boil for one-half hour carefully, removing all scum, and place in glass jars; seal when cold. Note. — The basket of currants may be taken and heated thoroughly, all juice pressed out and water omitted if desired, and above directions followed. Preserving and Canning Greengage Preserves