ttle
to 2/3 the original quantity. Pare, core and slice as many wine apples
as you wish to use. Boil slowly, stirring often with a silver or wooden
spoon. Spice with stick cinnamon and cloves, and sweeten to taste. Boil
from four to five hours; take from the fire, pour all together into a
large crock. Cover and let it stand overnight, then return it to the
preserving kettle and boil down, stirring all the while until it is the
consistency of mush, and of a dark brown color.

GRAPE PRESERVES

Squeeze the pulp into one bowl and put the skins into another. Press the
pulp through a sieve, weigh the grapes before you squeeze them and allow
three-quarters of a pound of sugar to a pound of fruit. Put the strained
pulp and sugar on to boil, the skins also, and boil slowly until thick.
It will be much easier for you to heat the pulp before straining.

GERMAN PRUNE BUTTER

Remove pits and wash prunes, take three-quarters of a pound of sugar to
a pound of fruit, and enough water to keep from burning; do not stir but
remove from the sides of the kettle occasionally. Let boil for hours;
when done, place in glasses. Let cool; cover with paraffin.

CHERRY MARMALADE

To three pounds of sweet and one pound of sour cherries allow two pounds
of sugar. Weigh the cherries when stemmed and pitted. Make a syrup of
the sugar, add cinnamon bark and cloves. Put in the sweet cherries
first, adding the sour ones half an hour later; boil down thick and
cover the jars with brandied paper.

GRAPE CONSERVE

Remove the stems and skins from five pounds of grapes and boil the pulp
until tender; then press it through a sieve. Boil the skins of three
juicy oranges until tender, then chop fine. Put the grape skins and the
pulp into a saucepan; add the orange juice, the boiled skins, five
pounds of sugar, one pound of raisins--the muscat seeded--and one pound
of shelled walnuts and boil until quite thick.

PLUM CONSERVE, No. 1

Wash five pounds of blue plums or German Prunes, cut them in halves and
remove the stones. Peel four oranges, slice them fine and cut each slice
in half. Cut the rind of two of the oranges into small squares, add one
pound of seeded raisins. Take a measure of sugar and a measure of the
mixture, place in preserving kettle on the stove and let come slowly to
the boiling point and cook steadily for several hours until the fruit is
clear and thick. Put in jelly glasses or jars.

PLUM CONSERVE, No. 2

Wash three