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Classic
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page 221
drop the quinces gently in; boil fifteen minutes and dip out carefully into
jelly-bowls or molds. The syrup forms a jelly around the fruit so that it can be
turned out on a dish, and is very palatable as well as ornamental. In this way
quinces too defective for preserves may be used.--Mrs. Mary A. Cooper.
DRIED APPLE SAUCE.
Look over, wash thoroughly and soak fifteen minutes in clean warm water; drian,
cover with cold, soft water, place on the stove, let boil slowly two to four
hours, mash fine, sweeten, and season with cinnamon very highly. Never add sugar
until about five minutes before removing from the stove, otherwise the fruit
will be toughened and hardened.
Follow the same direction in preparing dried peaches, only do not mash or season
so highly. Cook in porcelain, and do not stir while cooking.
BOILED CIDER APPLE SAUCE.
Pare, quarter and core apples sufficient to fill a gallon porcelain kettle, put
in it a half gallon boiled cider, let it boil. Wash the apples and put in
kettle, place a plate over them, and boil steadily but not rapidly until they
are thoroughly cooked, testing by taking one from under the edge of the plate
with a fork. Do not remove the plate until done, or the apples will sink to the
bottom and burn.
Apples may be cooked in sweet cider in the same way.--Mrs. W. W. W.
MOCK HONEY.
Five pounds white sugar, a pint and a half water, one-fourth ounce alum; bring
to boiling point gradually, skimming well; when cool, add a pound and a half
real honey and four drops peppermint essence. This is excellent.--Miss Hattie H.
Cross.
PRESERVED CITRON.
Boil the citron in water until it is clear and soft enough to be easily pierced
with a fork; take out, put into a nice syrup of sugar and water, and boil until
the sugar has penetrated it. Take out and spread on dishes to dry slowly,
sprinkling several times with powdered sugar, and turning until it is dried
enough. Pack in jars or boxes with sugar between the layers.
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