MISCELLANEOUS. 185 



a slow fire for an hour, when they may be sealed in cans. 

 If preferred lemon may be used in place of orange, in which 

 case take one lemon to two quarts of fruit. 



Quince Preserves, No. 3.— Peel, core and weigh, us- 

 ing only large quinces, and making the eighths of the fruit 

 as exact and even as possible. Extract the gelatine from 

 cores and peelings by stewing them in water several hours. 

 Simmer the eighths in a little water till they are tender, 

 then skim them out and pour into the kettle with the wa- 

 ter in which they have been cooked the gelatinous liquor 

 of the strained stems and cores. Throw into it half the 

 weight of sugar as of quinces, let it come to a boil, drop in 

 the quinces, let it boil again, and seal. 



Raisin Preserves. — (Catharine Owen.) Peel and quar- 

 ter a dozen large apples. Put them over a slow fire with a 

 cupful of cider and a pound of sugar. When they are ten- 

 der stone five pounds of fine pulpy Valencia rai.sins with 

 water enough to prevent burning. Let them cook slowly 

 till they are dissolved and stiff. Beat the whole through a 

 colander and then through a sieve and pack in small jars. 

 When about to use it, cut in thin slices and dust each with 

 Confectioners' sugar. This is delicious eaten with cream- 



Strawberry Preserves.— (Wiesbaden Style.) With five 

 quarts of good, firm berries, procure also three or four 

 boxes of softer fruit, which is to be hulled and spread out on 

 a flat dish in order to draw out all the juice. Weigh out 

 five pounds of broken loaf sugar, and scatter over this soft 

 fruit and let it stand several hours. In the morning, or 

 whenever all the juice seems expressed, squeeze the fruit 

 through a jelly-bag and pour it into a preserving kettle, in- 

 to which throw about three pounds more of loaf sugar. 

 The exact quantity can be found by measuring the juice 

 and the hulled, firm berries, which should be whole, large 

 and sound, still keeping them separate, and allowing a 

 pound of sugar to a pint of fruit and juice. Boil the fruit 

 juice and sugar, skimming as it begins to bubble, and then 

 gently slide in the berries; they will check it just enough to 



