INTRODUCTORY RECIPES . 21 



to avoid any waste of juice. In using spices place them 

 in cheesecloth bags and remove them before the jars are 

 sealed for the more delicate pickles or spiced fruits as 

 the spice will darken the fruit and tend to make it look 

 old (see Citron Melon in Jelly, under Melons). 



PRESERVED FRUIT SYRUPS 



With some fruits the juice may be preserved without 

 sugar, as with some grapes and with currants. For syrups 

 to be used for sauces, drinks, frozen desserts, etc., measure 

 juice and add half the amount of sugar. Half this amount 

 of sugar will suffice for an ordinary preserved fruit juice. 

 Bring to boiling point then strain ; re-heat ; boil five minutes 

 and bottle. 



TO MULL WINE 



To one pint of wine add one fourth pint of water which 

 has been steeped with one teaspoon each of mace, cinna- 

 mon, and cloves. Sweeten to taste. 



FRUIT LOZENGES 



Cherries, currants, or other tart fruits may be made into 

 the old-fashioned lozenges by adding one-third pint (or 

 less) of sugar to each pint of thick, strained fruit juice, 

 simmering together forty minutes and adding when at 

 boiling point two tablespoons gelatine dissolved in a very 

 little cold water. Stir well, remove, and continue stirring 

 till it begins to cool and thicken when pour into buttered 

 earthen pans. Let dry slowly, sprinkle with sugar during 

 the process, and cut into shapes. liked. 



COOKED SOFT CREAM CANDY FOR STUFFING FRUITS 



Where confectioner's sugar is not used with white of 

 egg (uncooked), making stiff enough to roll, the following 



