The Worcester domestic science school's one year course laboratory cook book

to thirty minutes. Commence testing after fifteen minutes' boiling by taking a spoonful in a saucer and standing it for a moment in a cool place. If it jellies on the surface quickly, it is done. Pour into hot sterilized tumblers, cool, and cover with paraffine. CRAB-APPLE JELLY. Make the same as Apple Jelly. Quince Jelly made the same as Apple. APPLE MARMALADE. Pare,core and cut in thin slices ripe, tart apples. To each pound of fruit allow one pound sugar and one gill water. Put sugar and water in kettle, and when dissolved add apples. For each two pounds of apples add the grated rind and juice of one lemon. Simmer gently until apples look clear. Watch carefully, and stir frequently to prevent scorching. Put into glass jars and seal. CRAB-APPLE MARMALADE. Proceed the same as for Apple Marmalade. QUINCE MARMALADE. Pare, core, and cut into pieces the fruit. Put the skins and cores into a kettle, cover with water, and boil thirty minutes, or until tender. Strain off water, and as much pulp as will pass through the colander. Add the rest of the fruit, and boil with three-fourths pound sugar to one pound of fruit. Boil until it makes a jelly. It becomes solid, and is served cut into slices. The Russians cut it into inch squares, and serve it as a bonbon. ORANGE MARMALADE. Allow the juice and grated rind of one lemon to every five oranges. Weigh the fruit before cutting it, and allow three-fourths pound sugar to one pound fruit. Remove the peel in quarters, and boil it in plenty of water, until it is tender enough to pierce easily with a broom-straw, then drain off the water and let it cool. Remove the seeds and as much of the skin as possible from the pulp. Boil the pulp with the sugar until the orange is well cooked. When the peel is cool, take one piece at a time in the palm of the hand and with a tablespoon cut out all the white pithy part, leaving the thin yellow rind. Place a number of these pieces together, and with a sharp knife cut them in thin shreds on a board. By cutting many together in this way, it is done quickly. Add the shredded rinds to the cooked oranges and let them cook until of the right consistency. It should be very thick, but not solid like jelly. This is a very good marmalade, and resembles the Dundee brand. Note — Add but very little of the shredded rind if it is not desired bitter. Relishes FRUIT COCKTAIL. Cut equal portions of orange, banana and pineapple, add one-half amount of grapefruit, add sugar to fruit, chill and serve in cocktail glasses. Garnish with strawberries. PICCALILLY. 1 peck green tomatoes 6 medium sized onions iy2 cups salt Vinegar 1 1. tumeric powder 1 t. cloves 2 t. cinnamon 2 cups sugar 1 red pepper Slice tomatoes and onions, sprinkle with salt. Let stand over night. Drain in a bag. Turn mixture into kettle, add vinegar to cover. Set over fire. Mix tumeric powder with a little vinegar. Add other ingredients. Mix all. Cook till tender. Stir occasionally. APPLE JAM. Peel, core and chop tart apples. For each pound of apples allow a pound of brown sugar. Make a syrup of the sugar with water to dissolve, add the apples and for every two pounds apple the grated rind of a lemon. Add a few pieces of ginger. Cook till apples look clear and yellow. Put in sterilized jars. PHILADELPHIA RELISH.