Meigs County telegraph. [volume] (Pomeroy [Ohio]) 1848-1859, 1856-12-16
4omestit Gtonowp.
Preserves ana Fruits for Winter
-f GIeN.

Fruit Of all kinds has been so scarce
the past season, that many thrifty house,
wifes who consider sweetmeats almost an
actual necessity, find themselves deficient
in such things for the winter, and that too
when fresh fruit cannot be depended upon
to supply its place. For the benefit of
such, we give recipes for some that can
still be made, and that we are sure will
give satisfaction: @"s
TRANSPARENT PREsERvE.-This is one
of the most beautiful, palatable and whole
some preserves that we know of. Take
fair, smooth, sweet apples. with firm flesh,
pare them neatly, cut them across the core
in slices one-fourth Of an inch in thick
ness, remove the seeds bat not the core,
as it improves the appearance of the pre-
serve. Boil them very gently in little
water till tender, and then lift them care
fully on to platters. Take one-half or
three-fourths the number of lemons that
you have taken Of apples, cut them across
the core in slices the same thickness as the
apples, remove the seeds and spread the
slices on earthern platters. Take pulverized
loaf sugar--the weight equaling that Of all
the fruit, weighed before boiling-and
sprinkle one-half of it over the lemon sill
ces, let it stand few hours till liquid
enough has formed to cook them in, then
drain it off and put it over the fire in q
porcelain lined kettle, with the rest Of the
sugar. When it boils, drop in both lemon
and apple slices and boil gently till the
fruit is clear.
APPLE Preservation those who dis
like the flavor, of lemon peel, the apples
can be made as above, substituting lemon
| juice for lemon slices. The apples can be
left whole, if desired, by carefully cutting
out the cores.
APPLE JELLY.-Take any high favored
tart apple-pippins and bell flowers are
good-boil them in little water till soft,
but not broken, removing neither skin nor
seeds, but only defects, stem, etc. When
soft, lift out the apples, mash with spoon,
and squeeze them through flannel bagr
To each pint of the juice thus procured,
allow pound of loaf sugar, boil slowly
and skim thoroughly for ten or twenty
minutes, till it jellies, and dip it into your
mold. Let them stand in the sun a few
days, and then seal them up.
LEMON JELN.-The following recipe we
take from the Lady's Book. This is quick
ly and easily made, and very agreeable to
sick persons: Zone and three-quarter
ounces of Russian isinglass, one and a
quarter pounds of loaf sugar, and three
lemons. Cut the isinglass in small pieces
turn over it one quart Of cold water, and
let it stand half an hour; then pour off the
water, and put the isinglass into pitcher
with the juice of two Of the lemons, and
one cut in slices, the sugar, and if liked, a
spoonful Of rose water; over the whole pour
three pints of boiling water; cover it, and
let it stand an hour, or till the isinglass is
dissolved, then strain it through Jelly
bag into your forms, and set them in cool
place" Isinglass can commonly be pro-
cured atany druggists
CRAB APPLE JELLY.-Thls fruit cannot
probably be obtained now, but we mention
it in this connection, as it is a favorite of
ours. Take Siberian crab apples, wash
them neatly and cut them in halves, boil
till tender, mash and strain, add one-halfits
weight of common brown sugar, boil q
few minutes-it will jelly quickly, and
then dip it into moulds. 1t is excellent
to eat with meats, or to spread upon cake.
Preserves should be put for the winter
in as cool and dry place as possible, with
out exposure to freezing.
For a small company, we eprefer the fol-
lowing preparation of fruit to any sweet
meats: Take rich and fair sweet apples.
bake them slowly till soft, set them away
till cold, then peel the skin off neatly, and
slice as you would peaches, and serve them
round with sugar and cream. This is but
little inferior to dish of peaches and cream.