The white ribbon cook book

To Cover Preserves — Cut a round of thin paper the size of your jar, brush it over with white of egg, and place on the preserve egg downwards. See that it lies flat so as to keep out the air. Cut a round of white cooking-paper rather larger than your jar. Snip round the edge. Brush well over with white of egg, place on your jar, and stick down the edges round the jar with a dry cloth. Let your jam be cold before done, and let the paper on the top dry well before putting away. Apple Marmalade — Some good cooking apples, % lb. fruit, 3^ teacupfal water to 6 lbs. sugar, a few cloves, cinnamon or lemon peel for flavor. Peel, core and thinly slice the apples (apples that cook to a smooth pulp easily) ; put the sugar in a preserving-pan (a tin or iron saucepan will turn them black) with the water; let it gradually melt, and boil it for 10 minutes; then put in the sliced apple, and a few cloves, cinnamon or lemon peel to flavor, if liked. Boil rapidly for an hour, skim well, and put in jam pots; it should be quite a smooth pulp, clear, and a bright amber color. Will keep good for 12 months. Grape Marmalade— Take 10 lbs. of nice ripe grapes and wash them carefully; squeeze the pulps into one dish and throw the skins into another, put the pulps through a colander to remove seeds, then put pulps and skins together with ^ lb. sugar to 1 lb. of fruit and cook thoroughly until jellied. Sweet Tomato Pickle— Three and ^ lbs. tomatoes, 1^ lbs. sugar, }£ oz. each of cinnamon, mace and cloves mixed, 1 pint vinegar. Peel and slice the tomatoes, sticking into them the cloves; put all together into a stewpan and Preserves. 239 stew an hour. When done pack in glass jars, and pour the syrup over boiling hot. Sweet Peach Pickle — To 4 lbs. peaches allow 2 lbs. white sugar, ^ oz. each of mace, cinnamon and cloves mixed, and 1 pint of the best white vinegar. Pour scalding water over the peaches and remove the skins with a butter knife; drop into cold water; stick four cloves in each peach. Lay the peaches in preserving-pan with the sugar sprinkled over them; bring gradually to the boil, add vinegar and spice, boil 5 or 6 minutes. Remove the peaches and place in bottles. Boil the syrup thick and pour over boiling hot. How to Ice Fruit — Any desirable fruit may be iced by dipping first in the beaten white of an egg, then in pulverized sugar. Do this until the icing is sufficiently thick. Peaches should be pared and cut in halves, and sweet, juicy pears are treated in the same way. Cherries, strawberries and other small fruits are iced with the stems on, only the largest being chosen. Pineapples should be cut into thin slices and these again divided into quarters. Oranges and lemons should be carefully pared, and all the white skin removed. Lemons are cut into horizontal slices, and oranges are divided into quarters. Salted Peanuts — Buy one quart of unroasted peanuts, break the shells carefully to prevent crushing; then drop the nuts into very hot water and rub gently until the red skin is off. Dry carefully, lay on flat tin plates and pour melted butter over them — a couple of teaspoonfuls will suffice; then set in rather quick oven until a nice brown; then take up and sprinkle liberally with salt, tossing them so that both sides will receive a coat. 6ANNED FRUITS, Etc.