The Toronto Cook Book

This should be made at least the day before it is required. It is a simple matter to prepare it. Procure a couple of feet and put them on the fire in three quarts of water; let them boil for five hours, during which keep skimming. Pass the liquor through a hair sieve into a basin, and let it get firm, after which remove all the oil and fat. Next take a teacup of water, two wine glasses of sherry, the juice of half a dozen lemons and the rind of one, the whites and shells of five eggs, half a pound of fine white sugar, and whisk the whole till the sugar be melted, then add the jelly; place the whole on the fire in an enamelled stew-pan, and keep stirring until it comes to the boil; pass it twice through a jelly-bag, and then place in jelly glasses. Lemon Butter Beat six eggs, quarter pound butter, one pound sugar, the rind and juice of three lemons; mix together and set in a pan of hot water to cook. Very nice for tarts. Preserving and Canning Apple Butter Boil one barrel of new cider down half, peel and core three bushels of good cooking apples; when the cider has boiled half the quantity, add the apples, and when soft, stir constantly from eight to ten hours. If done it will adhere to an inverted plate. Put away in stone jars, (not earthenware), covering first with writing paper cut to fit the jar, and press closely upon the apple butter; cover the whole with thick brown paper snugly tied down. — G. D. S. Peach Butter Four pounds of fruit, one pound of sugar, one lemon. Pare, stone and weigh the fruit, allowing sugar as above. Place the fruit in preserving kettle and heat very slowly, adding no water. When it is quite soft pass the peaches through a fine sieve, return the pulp to the fire, add sugar, and boil twenty minutes. Just before taking from fire add the lemon juice. Put up same as jelly. Peach, Pear or Plum Butter Pare and pit or seed, boil, mash, add a little sugar or honey and cook to a thick jam in a moderate oven. Put boiling hot in earthen jars. Eight pounds of pared and cored baking pears. As soon as pared throw in cold with lemon juice to keep them white. Add four quarts of grape juice, two pounds sugar. Simmer two hours, then put in a slow oven ten hours, cover with paraffin and stout paper. MARMALADE In England marmalade is one of the preserves that is generally very much used; oranges being the kind mostly prepared. Orange, tomato, quince, peach and apple marmalades are the kind most frequently made, but any fruit may be used. Marmalade should be put away in air-tight jars covered with rice paper and sealed well with wax. Orange Marmalade Boil small oranges in water until they can be easily pierced with a straw, then cut in quarters. Allow half a pound of sugar to a pound of fruit; make a clear syrup, put in the fruit and cook over a slow fire until the fruit is clear. Then stir in an ounce of isinglass and let boil again; take out the oranges and strain jelly over them. The Toronto Cook Book Orange Marmalade