DOMESTIC ECONOMY AND FAMILY RECIPES. 717 



them ; screw on tlio cap firmly with the hand as you fill each jar • 

 as they cool ai)ply the wrench. Do not season them until thev -mv 

 used for the table. 



Preserved Strawberries.— Pick oflT all the stems, and to everv 

 quart of fruit add a quart of sugar; mix well with the sufjar anil 

 put them over a slow fire till the sirup commences to fonn. then 

 pour them over a hot fire, and let them boil quickly for fifteen 

 minutes, skimming it well. Put them boiling hot into stone jars, 

 seal up tightly. 



Preserved Apple.— Core and pair a dozen good sized apples 

 and cut into eighths ; make a syrup of a pound of sugar to a half 

 a pint of water; let it boil, and put in as much apple as can be 

 boiled without breaking; remove them carefully when tender; 

 after all are done, add a little more sugar, boil up^ and flavor with 

 vanilla or lemon, and turn over the apple. 



Preserved Cherries. — The bright red cherry is the best. Do 

 not take off the stems ; wash and drain them, weigh them, and allow 

 three-quarters of a pound of sugar to a pound of cherries ; put them 

 into wide mouthed bottles, cork them tightl}^, place the bottles in 

 a kettle of water, cold, (keep the bottles apart to prevent them 

 fi'om striking,) put tlie kettle on the range, and let it boil for 

 nearly three hours. As the water boils away, replenish it ; after 

 the bottles are taken from the water and cooled a little, cement 

 the corks closel}' and put in a dry place. 



Marblehead Preserved Peach. — Take a peck of ripe peaches, 

 stone and pare them, allow a bowl of white sugar to a bowl of 

 peach; put a layer of peach into the stone jar, then a layer of 

 sugar, and so on till they are used up. Let them stand for two 

 days ; drain off the sirup, boil and skim and turn over the i)cach, 

 let them stand for two days; drain off the sirup, scald and skim, 

 and again return to the peach, and it is fit for use. 



Preserved Quinces. — A pound of sugar to each pound of 

 quince (after paring and quartering) ; take half of the sugar and 

 make a thin sirup ; stewing a few of the quinces at a time till all 

 are finished, make a rich sirup of the remaining sugar and pour 

 over them. 



To Seal Preserves.— Beat the white of an egg; take good 

 white paper (tissue is the best), cut it the size you require, and 

 dip it in the eag, wetting both sides. Cover your jars or tumblers, 

 carefully pressfng down the edges of the paper. When dry it will 

 be ti^ht as a drumhead. 



Apple Jam.— Weioh eaual quantities of sugar and good sour 

 apples; pare, core ami chop them fine; make a sirup of the sugar, 

 clarify thoroughly; then add the apples, the grated P^^^-^l «» ^7 or 

 three lemons, and a few pieces of white ginger, l^oil till the 

 apples look clear and yellow. This resembles foreign sweetmeats ; 



