" Will't please your honor, taste of these conserves".
preserves, as our grandmothers used them are obsolete. A general rule for making them was a pound of sugar to a pound of fruit. The fruit peeled and laid in the sugar over night. Simmer over a slow fire taking the fruit out often, cooling on a platter and returning. When the fruit is considered done, remove and boil the syrup down and pour over fruit. When cold put in glass jars. Quinces should be parboiled before adding sugar.
Cut a peck of Pippin apples, into quarters after paring and coring them. Put them into enough water to prevent burning, but not enough to make the juice thin ; about one quart of water would suffice. When the apples are cooked thoroughly strain through a flannel bag without squeezing. Then to each pint of juice allow 3/4 of a pound of sugar. Put the juice on and boil 10 minutes; add the sugar and boil 20 minutes longer; add the juice and peel of 2 fresh lemons, if you choose. A little bunch of rose geranium leaves boiled into it, 2 or 3 minutes before it is done, is nice.
One quart of cranberries, 1 1/2 cups of water; boil fast till broken; then add 1 pint of sugar, and boil up 2 or 3 times.
Take large crab apples-prick them. To every pound of fruit allow a pound and a half of sugar and one pint of water; boil and skin till clear; then to each pound of fruit the juice and chipped rind of one lemon. Put in the crab apples and boil slowly till tender. Fill your jars half full of fruit and cover with the juice.
Place the currants in a stone jar set in hot water ; leave it several hours till the skin of the fruit look empty of juice. Put the currants in a flannel jelly bag and let them drip all night, without squeezing. Next morning add 1 pound of sugar to every pint of juice, and boil from 5 to 15 minutes.
Mrs. Blennerhassett's thoughtt he art of making jelly consisted in using the currants before they were thoroughly ripened.
To 7 pounds of ripe currants add 7 pounds of sugar, 2 pounds of raisins. Put all in a kettle together and let them boil slowly until the fruit is done. Then dip out and cook the syrup 2 or 3 hours.
Pick off of stems and wash. Put in a kettle and add as little water as will do to start them cooking without burning. When soft rub through a sieve. To every pint of the juice add 1 pint of sugar. Return to the kettle and let boil 20 minutes, or until it will harden into jelly.
Grate the rough, dark places from the orange, quarter the orange, put the peel in weak salt and water 2 hours, boil in plenty of soft water till tender, scrape the juice and pulp from skin and seeds, cut the peel in thin, long slices; 1 pound of sugar for 1 pound of orange. Boil 20 minutes or longer.
Use large, white clingstones, pare and remove the stones. To every pound of peaches, allow 1/3 of a pound of sugar. Make a thin syrup, boil the peaches in the syrup till tender, but not till they break. Put them into a bowl and pour the syrup over them. Put them in a dry, cool place and let them stand 2 days. Then make a new, rich syrup, allowing 3/4 of a pound of sugar to one of fruit. Drain the peaches from the first syrup and boil them till they are clear in the second syrup.
Cover the bottom and sides of the kettle with vine leaves. Put in a layer of rind and then a layer of vine leaves. In each layer put a small piece of alum, cover with leaves, then put a wet towel over the top, and water enough to cover them well. Let then simmer an hour. Then take them out on a dish and make a syrup of a pound of sugar and a pint of water, to a pound of rind. When the scum has stopped rising, put in the fruit and let it simmer a half hour. Take out the rind on a dish and let the syrup simmer an hour, then put in the fruit and simmer another half hour, then take it out and let stand until morning, then pour off the syrup and boil until thick as honey, and pour over the rind in a jar. Season with mace, ginger, or whatever you prefer.