Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: PRESERVING To preserve fruits use equal quantities of fruit and sugar, and cook sufficiently long to keep the fruit without it being hermetically sealed. Use only sound fruit and the very best white sugar. Granulated sugar is quite equal to the best loaf sugar for this work. Prepare the fruit with care, weigh accurately, work slowly, do only a few jars or tumblers at a time. Small fruits are better cooked in syrup made from the fruit juice and sugar; large fruits should be boiled in water until you can pierce them with a straw before they are put in the sugar. APPLES Pare and core fine, ripe pippins, and cut them into quarters. Weigh, and to each pound allow one pound of granulated sugar and a half-pint of boiling water, the grated rind of one and the juice of two lemons. Boil the sugar and water until clear (about three minutes), skimming the scum from the surface, add the juice and rind of the lemons, then the apples, and simmer gently until they are clearand tender, but not broken, put them into jars, fasten or seal, and put in a cool place to keep. Apples are more difficult to keep than any other fruit. CRAB APPLES Take Siberian crab apples when they are very npe. Wash and drain; do not remove the stems, the cores must be extracted with a very small knife from the blossom end. Put them in a porcelain-lined kettle with sufficient boiling water to cover. Simmer very gently until the skins will peel off easily, then drain and peel them. Then weigh them, allow one and a quarter pounds of sugar, and a half pint of water to each pound of crab apples. Put the sugar and water into a porcelain-lined kettle, and stir until the sugar is dissolved, then bring quickly to boiling- point, and skim. Put in the crab apples, and simmer gently until clear and tender, skimming t...