20 PRESERVATION OF FOOD. 



Spiced Currants. 



4 Ib. currants. 2 tablespoons cloves. 



2 Ib. brown sugar. I teaspoon salt. 



2 tablespoons cinnamon. i cup vinegar. 



Remove stems and wash currants. Add the remaining ingredients 

 and boil 20 minutes. Keep in stone jar or glasses. 



Apple Butter. 



i bushel apples. 8 quarts cider. 



Cover and boil until tender. Rub the pulp through a strainer and 

 cook 30 minutes longer; then measure. For each gallon add 8 cups 

 sugar, 2.y 2 tablespoons ground cloves, and 2^ tablespoons ground 

 cinnamon. Stir and boil 20 minutes longer; fill into jars and seal 

 with paraffin. 



Apple Butter without Sugar, 

 i bushel sweet apples. 8 quarts cider. 



Cook until tender; put through a strainer and cook until thick. 

 Add 3 tablespoons ground cloves and 3 tablespoons cinnamon. Give 

 3 to 4 hours' slow boiling; fill into jars and seal with paraffin. 



Red Currant Conserve. 



5 Ib. currants. 2 Ib. raisins 



5 Ib. sugar. (chopped finely). 



5 large oranges (use the rind of 3 boiled and chopped 



and the juice of all). 



Boil mixture for 25 minutes or a little longer. Seal in glasses. 

 Raspberry and Currant Preserve. 



6 quarts currants. 6 Ib. sugar. 



8 quarts raspberries. 



Pick over, wash, and drain currants. Put into a preserving-kettle, 

 adding a few at a time, and mash. Cook i hour ; strain through double 

 thicknesses of cheese-cloth. Return to kettle, add hot sugar, heat to 

 boiling-point, and cook slowly 20 minutes. Add i quart raspberries 

 when syrup again reaches the boiling-point. Skim out raspberries, put 

 in jar, and repeat until raspberries are used. Fill jar to overflowing 

 with syrup and screw on tops. 



Mint Jelly. 



The best mint jelly is made with the juice of underripe apples as 

 a basis. Wash fresh mint-leaves thoroughly. To i cup mint-leaves 

 (packed solid) add i cup boiling water; set the mixture on the back 

 of the stove and steep it for i hour. Lay a piece of cheese-cloth over 



