g02 I>R- CEASE'S RECIPES. 



Ing as little as possible to get all the Juices and not to press the pulp through 

 any more than you can help, nor should any more water be put in in the cook- 

 ing than is absolutely necessary to prevent burning till the juices start by the 

 heat, never more than to barely cover the fruit. 



The Jelly Bag is usually made of flannel, 10 or 12 inches across the mouth, 

 and tapering to a point, the whole being 18 or 20 inches long, unless large 

 amounts are to be made, in which case make as large as needed; and if only 

 very small amounts are to be made, straining through a piece of flannel will 

 do. If a bag is made there should be a stout cord around the top to suspend it 

 Vrith, over a pole or some other convenience, to drain thoroughly before any 

 pressure is applied; then, if you choose, for clearness' sake, remove this and 

 Bet another dish, using tlie first drained off for your choicest friends. Press out 

 then tlirough the bag all you like, which will be more of a jam than a jelly. 

 Jams and marmalades are much the same, thick and containing all the pulp, or 

 substance of the fruit. 



Jams and Marmalades contain the puree (which see for further explanation 

 of), pulp, or substance of the fruit ; while jellies contain only the juices, with 

 1 lb of nice white sugar to every 1 pt. of the juice — ^jams, about % lb. will do; 

 while preserves contain the whole fruit, and a pound of sugar to a pound of 

 fruit, but brown sugar may be used with the two last, as it is cheaper and they 

 are not transparent to show the difference. Jams and marmalades (for marmal- 

 ades, see Quince Marmalade,) need boiling or cooking until they are of a proper 

 consistence, like apple butter, or nearly so; while jellies only need sufficient heat 

 at first to raise the scum, which should be removed as it rises, after which to 

 simply boil for a moment, or a few minutes — 5 to 20, perhaps, — according to 

 the stiffness desired; longer boiling, of course, with apples or other fruits which 

 are most watery. Pour into jelly glasses, if you have them, which have covers, 

 otherwise cutting white paper to fit the top of the dish used, dipping it in alco- 

 hol (some use brandy, but alcohol is purer), and laying on top of the jelly to 

 prevent moulding; then a paper or cloth, wet in the white of an egg, over the 

 top of the tumbler or other dish, to secure it to the top and from the air, will 

 make all as safe as a rubber and screw-top can will do. 



To Preserve Peaches, Very Nice.— Pare them, and in quartering 

 remove from the stone. Weigh the fruit thus prepared and allow 1 Ub. of sugar 

 (white or brown, as you choose,) for each pound of peaches. Put some sugar 

 In the bottom of the kettle, then peaches, and so on till all are in, having a 

 little sugar left for the top. Set the kettle on the back of the stove to heat 

 gently till the sugar is dissolved; then boil until clear and tender, being careful 

 to break the pieces as little as possible. Take off any scum that rises, and 

 when the fruit is clear, i. e., looks transparent, skim it out and put into your 

 jars to fill them about three-fourths full. Continue to boil the syrup until thick 

 enough, skimming when needed; then fill the jars with the syrup while hot; 

 and it is not amiss, even with preserves or jams, to cover the jar with paper 

 soaked in alcohol before covering with cloths — or coarse paper. If they begin to 

 "work," i. e., to ferment, at any time, they were not boiled enough at first, and 

 It must now be done again. Some people think it gives a better flavor to take 



