COOKING RECIPES. SIS 



Before bringing to the Uble cut in squares and place in a glass sancc dieb. 

 This is ninch liked, and is very nice for the sick. 



Citi-on or "Watermelon Preserve*. — Peel and CUt eight pounds of 

 rinds, soak twenty-fonr hours in salt water (three tablespoonfnls in water 

 enough to cover), "soak again in alum water, three tablespooululs of alum as 

 above; then soak in fresh water twenty-four hours. Take one ounce white 

 ginger root to one and a half gallons water, boil till t^'nder enough to pierce 

 with a straw; then to eight pounds of fruit make a syrup of seven pounds of 

 sugar, boil till transparent and season with cinnamon; dehcious. 



Orange 9Ia.mialade. — Take equal weights of sour oranges and sugar. 

 Grate the yellow rind from a fourth of the oranges. Cut all the fruit in 

 halves at what might be called the " equator." Pick out the pulp, and free 

 it of seeds. Drain oflf as much juice as you conveniently can, and put it on 

 to boil with the sugar. Let it come to a boil. Skim and simmer for about 

 fifteen minutes, then put in the pulp and grated rind, and boil fifteen 

 minutes longer. 



Uncooked Currant Jelly. — To one pint of currant juice add one pound 

 of granulated sugar, stir the juice verj' slowly into the sugar until the sugar 

 is dissolved, then let it stand twenty-four hours and it will be stiff jelly. Tie 

 it with paper dipped in brandy, and set it in the sun. Haifa bushel of cur- 

 rants makes twenty-two one-half pint glasses of jelly. 



Cair's Foot Jelly. — Take two calves' feet; add to them one gallon of 

 water; boil them down to one quart; strain, and when cold remove all fat; 

 then adil the whites of six or eight eggs (well beaten), half a pound of sugar 

 and the juices of four lemons; mix well. Boil for a minute, constantly stir- 

 ring; then strain through a flannel bag. 



Raspberry Jam. — ^To every quart of ripe raspberries, allow a pound of 

 tlio best loaf sugar. Put sugar and l)erries into a pan, and let them stand 

 two or three hours. Then boil them in a porcelain kettle, taking ofiF the 

 scum carefully. When no more scum rises, mash them and boil them to 

 smooth marmalade. When cold, put them in glass tumblers. 



Peach Batter. — Pare ripe peaches and put tliem in a preserving kettle, 

 with sufficient water to boil them soft; then sift through a colander, re- 

 moving the stones. To each quart of peach put one and one-half pounds 

 sugar, and boil very slowly one hour. Stir often, and do not let them bum. 

 Pat iu stone or glass jars and keep in a cool place. 



Coffee Jelly. — ^Take one package of Ck>x'a gelatine and dissolve it in a 

 pint of cold water. Let it stand until well dissolved, and then put two tea- 

 cups of strong hot cofiee in a quart cup, fill the measure^p with boiling 

 water and stir gelatine, coffee and water together with a pint of sugar; after 

 stirring let it settle, and jK)ur the mixture through a strainer into molds. T» 

 be eaten cold with cream and sugar. 



AVliite Currant Jam— Boil together quickly for seven minutes equal 

 quantities of fine white currants carefuUy picked from their stalks, and of 

 the best pounded white sugar passed through a sieve. Stir the preserve 

 gently the whole time, and be careful to skim it thoroughly. Just before it 

 la taken from the fire, throw in the strained juice of one good lemon to four 

 pounds uf the fruit. 



