The Toronto Cook Book

Take pound of fruit to pound of sugar, put in boiling water for few minutes until the skin comes off ; peel and place them in a large earthen bowl; take layer of fruit and sprinkle with a layer of sugar, let stand over night; next day pour off juice carefully into a preserving kettle; boil and skim, then add fruit and boil very gently until tender and clear, taking from about twenty-five to thirty-five minutes; take out gages, put in glass jar; boil syrup five minutes longer, or, until thick; pour boiling syrup over fruit and seal hot. Red Currant Jelly To every pint of juice allow three-quarters pound of loafsugar. Have the fruit gathered in fine weather; pick it from the stalks, put it into a jar, and place this jar in a saucepan of boiling water over the fire, and let it simmer gently until the juice is well drawn from the currants; then strain them through a jelly-bag of fine cloth, do not squeeze them too much, as the skin and pulp from the fruit will be pressed through with the juice, and so make the jelly muddy. Measure the juice, and to each pint allow three-quarters pound of loaf sugar; put these into a preserving pan, set it over the fire, and keep stirring the jelly until it is done, carefully removing every particle of scum as it rises, using a wooden or silver spoon for the purpose, as metal or iron ones would spoil the color of the jelly. When it has boiled from twenty minutes to a half hour, put a little of the jelly on a plate, and if firm when cool, it is done. Label the pots, adding the year when the jelly was made, and store it away in a dry place. A jam may be made with the currants, if they are not squeezed too dry, by adding a few fresh raspberries, and boiling all together with sufficient sugar to sweeten it nicely. As this preserve is not worth storing away, but is only for immediate eating, a smaller proportion of sugar than usual will be found enough ; it answers very well for children's puddings. Peach Butter Take pound for pound of peaches and sugar; cook peaches alone until they become soft, then put in one-half the sugar, and stir for one-half hour; then the remainder of the sugar and stir an hour and a half. Season with cloves and cinnamon. The Toronto Cook Book Apple Jelly Apples, water; to every pint of syrup allow three quarters of a pound of loaf sugar. Pare and cut the apples into pieces, remove the cores, and put them in a preserving pan with sufficient cold water to cover them. Let them boil for an hour; then drain the syrup from them through a hair sieve or jelly-bag, and measure the juice; to every pint allow three-quarters of a pound of loaf sugar, and boil these together for three-quarters of an hour, removing scum as it rises, and keeping the jelly well stirred that it may not burn. A little lemon rind may be boiled with the apples, and a small quantity of strained lemon-juice may be put in the jelly just before it is done, when the flavor is liked. This jelly may be ornamented with preserved greengages, or any other preserved fruit, and will turn out very prettily for dessert. It should be stored away in small pots. Wine Jelly One box of gelatine, dissolved in one pint of cold water, one pint of wine, one quart of boiling water, one quart of granulated sugar, and three lemons. Calves' Foot Jelly