RADISH PRESERVES (RUSSIAN STYLE)

Take black radishes, clean and cut them in strips.  Weigh, and to three pounds of radishes take one pound of honey and one and one-half pounds of sugar.  Set the radishes on to boil with water, pour off this water, add fresh water and let cook awhile; pour off the second water, add the honey to radishes and let cook well.  Then add the sugar and let cook again.  When the radishes begin to get brown add one-quarter pound of white ginger, and some walnuts broken into quarters.  Stir.  When brown, remove from stove.  Must come out of the pan dry; no syrup must remain.

BEET PRESERVES (RUSSIAN)

Cut beets in strips like noodles, wash, cook in water one-half hour.  To three pounds of beets take one pound of honey and one pound of sugar.  When the beets have cooked on slow fire until white, strain off and add the honey.  Let cook well and add sugar; cook, add white ginger to taste, stirring continually, add one-quarter pound of almonds, cut in slices; one-quarter of an hour before being done, mix, and when the beets brown put in jars.

PRUNES

Wash the prunes well, first in warm water, then in cold.  Cut up half a lemon, some stick cinnamon and sugar to taste.  Cook them in the oven, covered tight, allowing a liberal quantity of water; stew slowly for two hours; thicken with a teaspoon of potato flour, and wet the potato flour with the juice of an orange before adding.

If the prunes are for chrimsel, leave out the thickening.

LEMON PRESERVES

Take seven lemons, slice thin and remove seeds.  Draw string through slices, fasten ends, lay them in a pan with water; boil a short time, remove the lemon, pour off water; cook two pounds of sugar with two cups of water.  When the sugar is syrupy add one-half pound of large raisins, put in the lemon and let cook until the syrup is thick.

CANDIED LEMON AND ORANGE PEEL

Lemon and orange peel if saved can be put to excellent use.  Take out the greater portion of the white inside; throw the rinds into boiling water and simmer gently for twenty minutes.  Drain, weigh, and take a pound of sugar to every pound of peel.  Put a layer of sugar and a layer of fruit into the preserving kettle; stand it over a slow fire until the sugar melts.  When melted, cook slowly until the rinds are transparent.  Lift them out; drain them and when nearly dry roll in granulated sugar.

WINE SAUCE

One cup of white wine, half a cup of water, grated peel of lemon, teaspoon of potato flour wet with cold water, add the yolks of two eggs, stirring constantly; when thick, add the beaten whites and serve.