Orange Juice And Yellow

First be sure your oranges are clean, then wash and wipe them dry. From a quarter of them grate off the yellow skin. Roll them all upon a board under the hand, halve them, and squeeze out all the juice. Put the grated yellow, and measure the orangejuice, into a porcelainlined fruit kettle. Set over the fire, and when it begins to boil, add as much sugar as you measured of the juice. Cook slowly till the juice thickens and put in glasses and seal.

OrangeAndLemon Marmalade

Wash in cold water, scrubbing the skins with a vegetable brush, one dozen sour oranges and six lemons. Dry them and cut off the ends, then slice very thin on a vegetable cutter. Pick the seeds from this pulp and put them to soak in two cups of cold water. Put the pulp in a large preserving kettle, cover with one gallon of cold water and let it stand for thirtysix hours. Then strain the seeds, add the water from them to the shredded fruit and set the kettle to boil slowly for two hours. Add ten pounds of sugar and boil for another hour or till it jellies. Pour into tumblers, and when cool cover with melted paraffin. This marmalade, if made when oranges sell for twentyfive cents a dozen, costs about four cents a tumbler. If you desire a more decided tang of acid to this preserve, use four grapefruits instead of six oranges, and make the marmalade after exactly the same rule.

Mixed Marmalade

Crush two pounds and a half each of currants and pitted cherries. Add two pounds of seeded raisins, the yellow peel of four oranges chopped fine, and three pounds of sugar. Cook gently till the fruit is a marmalade, adding a little water if needed. Add the juice of the oranges just before the marmalade is ready to leave the stove. Cook ten minutes after putting in the juice.

GingerRoot Pears

In a preserving kettle steep in two cups of water quarter of a pound of green gingerroot, or half a pound of candied gingerroot, after cutting it in small pieces. Add eight pounds of sugar and let boil to a syrup. Cut the inside of four lemons in small pieces and add to the syrup. Cut also and add the lemon rinds not the white part, but strips of the thin yellow skin. Take eight pounds of peeled pears, slice the fruit, and add. Cook very slowly until all is thick like a jelly.

Spiced Pears

Take one teaspoon of whole cloves, one tablespoon of allspice and one tablespoon of cinnamon. Crush them slightly, and boil one minute in a quart of vinegar and a pint of sugar mixed. Select a fine variety of pear, halve, taking out the seeds, and boil in water until nearly tender. Finish the cooking in the spiced syrup, cooking them not too soft. Place them in small stone jars and cover well with the syrup. Tie a cover over the jar.

Spiced Peaches

Spiced peaches are made the same as spiced pears, except they are not boiled in water. The syrup will cook them sufficiently.

Peach Marmalade

For marmalade, take half a peck of very ripe yellow freestone peaches and half a peck of white freestones. Pare, stone, and weigh them, allowing threequarters of a pound of sugar to each pound of fruit. Put one pint of water in the bottom of the kettle before the fruit is added. Add the peaches and stand on the stove where it is not too hot, to draw their juice, stirring from the bottom with a wooden spoon. Set an asbestos plate under to keep from scorching. When the juice is well drawn out, boil hard until the mixture pops and sinks. Then add the sugar which has been heated quite hot. Boil until thick and not too stiff, which will be from half to threequarters of an hour. Put in glasses or jars and cover over with brandied paper or paraffin.

Spiced Blue Plums TuttiFructify

Spiced Blue Plums

Rinse in cold water, and wipe dry, two pounds of blue plums. Prick each one. Boil one minute one pint of vinegar, with one pound of sugar, one tablespoon of whole allspice, one tablespoon and a half of stick cinnamon, and one dessertspoon of cloves, having crushed the spices slightly and tied them in a lace bag. Lay the fruit in a stone jar. Pour the hot vinegar over it for nine mornings, heating it each day. The last morning, boil the plums in the spiced vinegar twenty minutes. Damsons are spiced in the same way.

How To Preserve Pumpkin For Winter Use

Wipe off and cut open the pumpkin and take out the seeds and soft network within. Cut into half moons, and trim off the hard outside rind. Then cut the meat in small pieces, put in a steamer over a kettle of boiling water, cover tight by laying a weight on the cover, and steam slowly three or four hours, or until the pulp or meat is perfectly tender. Then put through a colander. Next put the pumpkin pulp in a kettle, set it over a very slow, gentle fire in this have care, lot pumpkin burns easily and heat the pumpkin hot, and dry it out. While it is still hot put it in glass bottles or cans, seal tight, and set it in the fruit closet for use.

Grated Quinces

Grate your quinces, and to each cup of grated fruit add two and a half cups of sugar and two cups of water. Boil slowly for an hour or more and seal in jelly glasses.