Stew and mash well three pounds pippins, then add three pounds sugar. Just before they are done, add a few drops lemon juice. Put in moulds and it will keep two years. Turned out and sliced, it is a nice dish for tea. Quinces are as nice as apples, prepared this way.—Mrs. B. J. B.
Crab Apple Preserves.
Put the crab apples in a kettle, with some alum, keeping them scalding hot for an hour. Take them out, skin and extract the seed with a small knife, leaving on the stems. Put them in cold water awhile, then take them out, wipe them and put them in a syrup made of as many pounds sugar as you have of fruit. Let them stew gently till they look clear, then take them out and let the syrup boil longer. Siberian crabs may be preserved in the same way, except that they are not peeled and cored.
Quince Jam.
Pour boiling water over them and let them remain till the skin rubs off easily. Then peel them and cut off the fair slices. To each pound put twelve ounces sugar, and let them stew together till the syrup is sufficiently thick.
Quince preserves may be made by the same recipe as that used for pears.
Damson Preserves.
With a sharp penknife, cut a long slit lengthwise in each damson. Spread in dishes and set in the sun till the seed comes out readily. Then boil till thoroughly done in a thick syrup made of as many pounds sugar as there are pounds of damsons.
Preserve green gage plums and other plums by the same recipe.—Miss P.
Fox Grape Preserves.