26.  Spiced Peaches.—­Take five pounds of peaches, wipe them thoroughly and boil until tender in one quart of vinegar and two pounds of brown sugar.  When done remove them from the liquid, and add one ounce each of cinnamon, cloves and mace.  Boil the liquid for some time after the spices have been added, then place the fruit in jars and pour this over them.

27.  Pear Chips.—­Ten pounds of pears sliced thin, seven pounds of sugar, four lemons boiled soft; press out the juice and pulp; chop the peel very fine.  Boil the fruit and sugar together until soft, then add the lemon, a half pound green ginger root scraped and cut into small pieces.  Let the above mixture boil until quite thick.  This can be placed in jelly glasses, and will keep nicely.  This is an excellent recipe.

JAMS AND JELLIES.

1.  Crab Apple Jelly.—­Select nice ripe apples, wash and cut out any imperfections; place on the stove and cover with water, cook slowly until soft enough to strain, then take them off and drain through a jelly bag.  To every four pints of juice use three pints of sugar; heat the sugar very warm in the oven.  Boil the juice fourteen minutes, stir in warm sugar, and boil altogether three to five minutes, then turn into moulds or jelly glasses.

2.  Apple Jelly.—­After you have selected nice tart, juicy apples of good flavor, pare them, core and quarter, then put them with the skins and cores, in a jar in a slow oven.  When they are quite soft, strain all through a coarse muslin bag, pressing hard to extract all the flavor of the fruit.  Put a pound of loaf sugar to every pint of juice and the juice of one lemon, and put the liquor over the fire in a preserving kettle.  Boil steadily for twenty minutes or so, skimming occasionally.  Boil the jelly glasses in hot water and fill them with the jelly while hot.  This jelly will keep for an unlimited time if kept in a cool, dry place.

3.  Currant Jelly.—­The currants should be washed very thoroughly, but do not stem; put in a kettle, scald them but do not cook.  Cool and strain; boil the juice alone for twenty minutes.  Weigh the sugar, and to a pint of juice use a pound of sugar.  Have the sugar in the oven browning lightly and heating thoroughly.  When the juice has boiled twenty minutes stir in the sugar until it dissolves; then put into glasses and keep in a cool place.

4.  Blackberry Jelly.—­Cook the berries until tender, then strain the juice from them.  Add an equal quantity of sugar.  Boil hard for twenty minutes, then pour into moulds or jelly glasses.

5.  Cranberry Jelly.—­Take two pounds of sugar, granulated, one quart of water and three quarts of cranberries.  Cook thoroughly, mashing all the berries fine, then put all through a fine sieve.  Return the juice to the stove and cook fifteen minutes more; pour into glasses and seal when cool.

[846 Mothers’ remedies]