MISOELL ' NEOUS. 179 



Take them ont and drop into the syrup, which must 

 simmer gently, a few at a time. Cook till tender, skim out 

 into jars kept in hot water, and drop more apples into the 

 syrup. When the jars are two-thirds full, fill with hot 

 syrup and seal like canned fruit. Flavor with lomon slices 

 if desired. This makes a fine and not too rich preserve. 



Apple Preserves.— (Entire.) Take medium sized tart 

 apples, peel and core from the blossom end, leaving the 

 stem ; cook as above and seal 'n stone or glass. Crab- 

 apples are preserved entire, without peeling. Make the 

 syrup much richer by using one quart and one half of sugar 

 to one quart of water. Prick the crab-apples before boil- 

 ing. 



Apple Liemon Preserves.— Pare and quarter sweet 

 apples and proceed as above. To each quart of fruit allow 

 two lemons cut in thin slices and cooked in the syrup. 

 Discard the seeds. 



Apple Ginger Preserves.- Peel, core and out the 

 apples or chop them coarsely. To every pound of fruit 

 allow an ounce of green ginger cut into fine pieces, and 

 three-ft'urths of a pound of sugar. Stew the apple in a 

 little water till it begina to be tender, drain and turn into 

 the syrup in which the ginger has steeped. Let it come to 

 a boil and it is done. By using a little more ginger and 

 tying it in a thin muslin bag, it may be flavored without 

 serving the ginger with the apple. The amount can be 

 varied to suit the taste. 



Green Apple Preserves.— (Shirley Dare.) Gather 

 your apples when they are the size of a walnut, with the 

 stalks and a leaf or two on; put a handful of vine leaves 

 into a preserving pan, then a layer of apples, then vine 

 leaves and then apples, till it is full, and vine leaves pretty 

 thick at the top, and iill it with spring wattjr; cover closely 

 to keep in the steam, and set it on a slow fire till they 

 grow soft, then take them out and take off the skins, and 

 put them in the same water again with the vine leaves, 



