1327. Apple Jelly.
—Put six good-sized apples into a saucepan after cutting them into quarters; add a pint of cold water and a quarter of a lemon, then place it on a hot stove, and let boil for fifteen minutes. Place a sieve over a vessel, pour the contents of the pan onto it, and let drain thoroughly for fifteen minutes, then remove the sieve, and pour the apple juice into a saucepan with a pound of granulated sugar. Replace it on the hot stove, and let boil for thirty minutes, so that it be reduced to half, then take it from the fire, and pour it into a stone jar to cool off thoroughly, and use it when required for pies, cakes, or any other desired purpose.
1328. Apple Sauce.
—Press the apples cooked in the above ([No. 1327]) through the sieve into a bowl, add half a pound of powdered sugar, a teaspoonful of ground cinnamon, and mix well together for two minutes, place it in a stone jar, and use when required.
1329. Cranberry Sauce.
—Put in a saucepan one quart of fine, red, cleaned cranberries with a gill of water; place it on a hot stove and boil for fifteen minutes, then add five ounces of powdered sugar, and stir lightly with a spatula for five minutes. Remove it from the fire, pour it into a sieve over a vessel, and press well through with a wooden spoon. Transfer it into a stone jar, and use when required.
1330. Stewed Prunes à la Général Dufour.
—Procure ten ounces of the best imported prunes (which should invariably be purchased at a responsible dealer’s), and put them in a vessel with a quart of cold water, letting them soak for four hours; then thoroughly drain them. Put them in a saucepan with half a pint of cold water, the zest of a sound lemon, a two-inch-length piece of cinnamon, two ounces of fresh butter, and four ounces of powdered sugar. Place the pan on a slow fire, and with the spatula stir carefully and gently once in a while, to avoid breaking them. After letting them cook slowly for two hours, remove the pan from the stove, and add immediately a pint of Bordeaux wine, replace it on the stove to heat thoroughly, but not allowing it to boil again; take from off the fire, pour the prunes into a stone jar, let get cold, then serve.
1331. Peach Marmalade.
—Peel and cut into slices twelve good-sized, sound peaches; put into a saucepan half a pound of granulated sugar and a pint of cold water; place it on a hot stove, and let come to a boil, then add the peaches, and cook for twelve minutes, stirring continually with the spatula. Remove from the fire, and strain through a pastry-sieve into a bowl, adding twelve peeled almonds ([No. 1207]), then let cool off thoroughly. Put it into a china bowl, lay it aside in a cool place, and use when needed. This marmalade will keep for several days if properly prepared.