(JO OKI KG kECIPES. 315 



Currant Jelly. — Fill a jar with cnrranta and place it in a kettle of boil- 

 ing water. BoU till tbe fruit is well softened, stirring frequently, then strain 

 through a cloth, and to every pint add a pound ot wliite sugar. Boil ten 

 minutes, skimming until quite clear. Black currant or grape jelly can be 

 made in the same way. 



Apple Jam. — Core and pare the apples; chop them well; allow equal 

 quantity in weight of apples and sugar; make a syrup of the sugar by adding 

 a little water, boiling aud skimming well, then throw in a Uttle grated lemon 

 peel and a little white ginger. Boil until the fruit looks clear. 



Plum Prpserves. — Weigh your plums, scald them, put on a dish or 

 waiter; be sure to strain; weigh as much sugar as fruit, aud io every pound 

 add a gill of water; let sugar boil, skim, add scalded fruit, cook two hours 

 and a half; put in air-tight jars. 



Pirkled Peaches and Plums. — To seven pounds fioiit, three pounds 

 sugar, one quart \inegar, one ounce cloves, one ounce cinnamon. Scald 

 vinegar and sugar three mornings in succession, and pour on the fruit. The 

 third morning scald altogether. 



Tapioca Jelly — Wash eight ounces of tapioca well; then soak in one 

 gallon fresh water, five or six hours; add the peels of eight lemons, and set 

 all on to heat; simmer till clear; add the juice of the eight lemons with wine 

 aud sugar to taste; then bottle. 



l!iiin{s;la«s Jelly. — Put four ounces isinglass and mo ounces cloves into 

 one gallon water, boil it down to half a gallon; stram it upon four poundu of 

 loaf sugar; add, while cooUng, a Uttle wine; then bottle. 



Gooseberry Jelly. — Sugar, four pounds; water, two potinds; boil to- 

 gether; it will be nearly solid when cold; to this syrup, add an equal weight 

 of gooseberry juice; give it a short boil, cool, then pot it. 



Cranberry Jelly. — Make a very strong isinglass jelly. When cold, mix 

 it with a double quantity of cranberry juice. Swe«ten and boil it up; then 

 strain it into a shape. The sugar must b« good loaf, or the jelly will not be 

 clear. 



Peach 3Iarmalade.— Peaches too ripe for preserving answer for mar- 

 malade. Pare and quarter them, allowing three-quarters of a pound of 

 sugar to each pound of fruit, and half a pint of water to each pound of sugar. 

 Boil one hour and a half, stirring constantly. 



Gooseberry Jam. — Take what quantity you please of red, rough, ripe 

 gooseberries, take half the quantity of lump sugar, break them well and lx)il 

 them together for half an hour or more, if necessary. Put into pota and 

 cover with paper. 



Pickled Apple«._Apple pickles are delicious. Pare and halve the 

 apples, removing the cores carefully, to keep them in good shape. Steam 

 till soft. Put spiced vinegar over them. 



Puddings, Pies, Etc. 

 Apple Fritters — First pare the apples, and then with an apple-corer 

 eut out the core from the center of each; then cut them across in sUces 



