ai4 TilE HOtrsEROLD. 



Preserved Citron—Cut the citron in tliiu slices, pare off the outside 

 rind and take out all the seeds, put in the preserve kettle with water enough 

 to cover it; boil till it can be pierced easily witli a fork, skim it out and 

 strain the water, placing it back in the kettle; allow three-quarters of a 

 pound of sugar to a pound of citron; dissolve the sugar in the liquor; cut 

 three or four lemons into it and let it boil tUI it is as thick us required, then 

 put in the citron and boil; when it is transparent, then it is done; if boiled 

 too long the citron will be tough. 



Plum Marinalatlo. — Eub the plums, after draining, through a sieve or 

 colander to take out the stones and skins. Add half a joound of sugar for 

 each pint of pvilp, boil slowly, stirring well to prevent burning, until it is a 

 smooth thick ]paste. Excellent marmalade is made by mixing the sifted 

 pulp of wild plums and crab apples. 



Goosel»eri-y .Telly. — Boil six pounds of green unripe gooseberries in six 

 pints of water (they must be well boiled, but not burst too much); pour 

 them into a basin and let them stand covered with a cloth twenty-four hours; 

 then strain through a jelly bag, and to every pint of juice add one pound of 

 sugar; boil for an hour, then skim it and boil for one-half hour longer. 



Spiced Peaches. — Pare, stone, and halve the fruit; allow nine pounds 

 of peaches to four of sugar, and nearly one pint of vinegar; boil the fruit in 

 water until tender; then pour off, and add the sugar and vinegar, with a few 

 whole cloves, cinnamon and a little mace. Boil half an hour. 



Q,uince Marmalade. — Pare, core and quarter the quinces; boil them 

 gently, uncovered, in water until they begin to soften; then strain them 

 through a hair sieve, and beat in a mortar or wooden bowl to a pulp; add 

 to each pound of fruit three-quarters of a pound of sugar; boil it till it be- 

 comes stiff, and pour into small molds. 



Blackberry Jelly. — This preparation of the blackberry is more agree- 

 able than the jam, as the seeds, though very wholesome, are not agreeable 

 to all. It is made in the same way as currant jelly; but the fruit is so sweet 

 that it only requires half the weight of the juice in sugar. 



Jellies Witliout Fruit. — To one pint of water put one-fourth of an 

 ounce of alum; boil a minute or two; then add four pounds of white sugar; 

 continue the boiling a little; strain while hot; and, when cold, put in half a 

 twenty-five cent bottle of extract of vanilla, strawberry, lemon, or any other 

 flavor you desire for jelly. 



Cral> Apple Jelly—Cut out the eyes and stalks of the apples; halve 

 them and put in a preserving kettle with enough water to prevent buraing. 

 Cook until soft; then strain through a sieve, and afterward through a muslin 

 bag; to every pound of juice allow one and one-quarter pounds of sugar. 

 Boil gently for twenty minutes. 



Iiemoii Jelly._l8inglass, two ounces; water, one quart, boil; add 

 sugar, one pound, clarify, and, when nearly cold, add the juice of five 

 lemons, and the grated yellow rinds of two oranges and two lemons; mix 

 well, strain off the peel, and put it into glasses or bottles. 



Blackberry Jam — To each pound of fruit add three-fourths of a pound 

 of sugar; then put together and boil from one-half to three-fourths of an hour. 



