Page:The dainty sweet book, from the International cooking library (1903).djvu/27

THEIR ICES,CREAMS AND SWEETS liquid into a preserving kettle, and boil until it is a[thick syrup. Clarify it with the white of an egg; add the tomatoes and boil until trans- parent. A small piece of ginger root or one lemon to a pound of fruit sliced very thin and cooked in the syrup improves it.

APPLE BUTTER

Three gallons of cooked apples and one quart of cider, five pounds brown sugar, several sticks cinnamon, boil down to about two gallons.

CALIFORNIA MARMALADE One grape fruit, one orange, two lemons. Shave very thin, discard seeds only. Pack lightly into an earthen vessel and add enough water to just cover and let stand over night or twenty-four hours; then bring to a boil and let simmer for fifteen minutes; return to vessel and let stand for another twenty-four hours. Next day, measure and add equal quantities of sugar to fruit, return to stove and boil until it jells. Put up in jelly glasses.

GOOSEBERRY JAM Weigh half ripe gooseberries and to eight pounds of fruit add one teacupful water. Boil until soft, add eight pounds of heated sugar and continue boiling until clear.

GRAPE JELLY To every eight pounds of fruit, take one cup of water, bring to a boil and crush, strain through a jelly bag. Measure the juice, measure and set aside an equal quantity of granulated cane sugar; then boil the juice half an hour. Add the sugar heated and let boil about ten minutes longer.

SPICED VINEGAR FOR PICKLES


 * One gallon cider vinegar.
 * One pound brown sugar.
 * Two tablespoonfuls each of mustard seed, celery seed and salt.
 * One tablespoonful each of tumeric powder, black pepper and mace.
 * Two nutmegs grated.
 * Three onions.
 * One handful grated horseradish.

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