18 PRESERVATION OF FOOD. 



PRESERVES, CONSERVES, ETC. 



Grape Preserves. 



Weigh the grapes and allow 24 lb. sugar to I Ib. fruit. Rinse the 

 bunches of grapes in cold water, drain, and squeeze the pulp from the 

 skin of each grape. Heat the pulp gradually and cook until the seeds 

 come out easily; 10 or 15 minutes will be required. Pass through a 

 sieve just fine enough to keep back the seeds. Cook the skins and 

 the pulp 10 minutes, then add the sugar and continue cooking until the 

 liquid thickens slightly. Store in earthen or glass jars. 



Grape Conserve. 



3 Ib. seeded grapes. 3 Ib. sugar, 



i Ib. English walnuts (broken into small pieces). 

 Measure the ingredients and cook them together as for jam. The 

 juice of one orange and the peel of half an orange cut in small pieces 

 may be added for variation. 



Tomato Preserves. 



i peck tomatoes (chopped). 6 Ib. sugar. 



4 or 6 lemons (sliced thin). 



Cook the mixture until it is thick and clear, pour it into ster- 

 ilized jars, and seal. 



Orange Marmalade. 



12 thin-skinned oranges. 3 lemons. 



Wash and slice the fruit as thin as paper or grind it fine. To every 

 quart of fruit add i^ quarts of water and let the mixture stand over- 

 night. In the morning cook it slowly until tender, about 3 hours, 

 leaving the lid off. Measure the cooked fruit and add an equal amount 

 of hot sugar. Cook the mixture until a drop or two will jell on a 

 cold plate, about 10 minutes. If bitter marmalade is desired, use 

 about 6 bitter oranges and 6 sweet oranges. 



Amber Marmalade. 



Take one, each, grapefruit, orange, and lemon; wash and wipe 

 and cut in quarters ; then thorough peel and pulp, cut into thin slices, 

 discarding seeds. Add 7 pints cold water and let stand overnight. 

 Cook with the cover off until the peel is tender. It will take several 

 hours. Set aside overnight. Heat again to the boiling-point and add 

 10 cups (5 Ib.) of hot sugar, and cook, stirring occasionally until the 



