VARIOUS DISHES. 50b 



tne meats from perhaps one-fourth, or more, of the stones, cutting them in bits 

 and steeping in as little water as covers them to get their flavor, and putting it 

 in the syrup while cooking. If I did this I should subject the parings to the 

 same process; and this should be done with pears and quinces, putting in the 

 cores also of them, to ensure their highest flavor. This extra water, of course 

 will be evaporated in cooking the syrup. Treat berries and other fruits in the 

 same manner; but, if you are not particular, continue the cooking without 

 skimming out the fruit, it is more likely, however, to mash it up and make the 

 preserves look mussy and more hke jams or marmalades than preserves. Each 

 one can suit herself. 



In making jellies, jams or preserves from any kind of berries, currants, 

 grapes, etc., do not do it in a way to mash the seeds, which would injure their 

 otherwise very fine flavor. All fruit should be ripe to make good jellies. As 

 these refer to making jelly with apples, pears, berries of all kinds, grapes, etc., 

 I need not give special kinds, except those made or flavored with other articlesv 

 as chocolate, coffee, rice, farina, lemons, etc. Still, I will give two apple jel- 

 lies from other writers, to show that the instructions above given are borne 

 out or corroborated by others, and to show the old way of using lemons in 

 making apple jcll}% which almost, if not wholly, destroyed the fine apple 

 flavor. The first is from a writer in the People's Ledger, the second I do not 

 know from whence it came, but both plans are good for their respective 

 ways of making them: 



Apple Jelly. — Cut your apples in quarters (do not pare or core them), 

 dip each quarter into clear water, and put (hem into a jar to cook in the oven 

 until quite tender; then strain the juice as usual, and boil with 1 lb. of sugar 

 to 1 pt. of the juice. The most delicious jelly will be the result, with the full, 

 pure flavor of the apple heightened by the cores having been left in, and not 

 spoiled by the objectionable addition of lemon peel and lemon juice. 



Old-Fashioned Apple Jelly.— Take 20 large, juicy apples, pare and 

 chop; put into a jar with the rind (yellow part) of 4 large lemons, pared thin in 

 bits; cover the jar closely, and set in a pot of boiling water; keep water boil- 

 ing hard all around it until the apples are dissolved; strain through a jelly bag, 

 and mix with the liquid the juice of the four lemons; to 1 pt. of juice, 1 lb. 

 of sugar; put in a kettle, and when the sugar is melted set it on the fire, and 

 boil and skim about 20 minutes, or until, it is a thick, fine jelly. 



Remarks. — Here you see the apples were pared, and one-fifth as many 

 lemons used as apples, which would make one think of lemons only, when 

 eating it; but if lemon flavor is preferred, it will do very well to make it in 

 this way. Suit yourselves, now you know both ways. Or you may like the 

 next one better. 



Lemon and Apple Jelly. — Sugar, 23^ cups; apples, 3 large tart ones; 

 lemons, 2 good sized ones; pare the lemons with a sharp knife to get just the 

 thin yellow, and then peel off the white part, which is bitter, and throw away; 

 pare the apples, then grate them and the lemons; put all into a stew pan and 

 cook a few minutes, then strain or not, as you like. 



