Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

way, and if they are sweet, will not require sugar. Another Way. It is important to have a large copper or bell-metal kettle, into which put the cider as soon as it comes from the press; put it over a brisk fire, and boil it half away; then put the cider from the kettle into clean stone jars, (warm the jars to prevent the danger of breaking them;) have your apples pared and cut over night, as many as would fill your kettle twice; have the kettle well cleaned, and in the morning put in half the cider, and fill the kettle nearly full of apples, and put it over a brisk fire; when they begin to boil up, stir them down, which may be done two or three times, before you put in your stick to stir constantly; then put in the rest of the apples and cider, as fast as the kettle will take them, and boil it four hours after the last apples are put in, stirring it all the time; you should have for the purpose a stick made of hickory wood, somewhat like a common hoe, with holes in it. Candied Preserves, &c. If your preserves candy, set the jars in hot water for half an hour; if they are in glass jars put them in something else, as glass cracks easily, when exposed to heat. Preserves made with white Havana sugar are not so liable to candy as others. Common preserves are improved, and are more certain to keep well, by being placed on flat dishes and set in a brick-oven after the bread is taken out: they may remain two or more hours without injury. When preserves are about to boil over, you should have a common fan at hand and fan them, which will sometimes answer instead of taking them from the fire. Cider Marmalade. Boil two gallons of sweet cider down to one gallon; have ready two gallons of apples, pared and cut; pour the cider out of the kettle, and clean it; then put in the apples, and pour the