Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

will be fit to preserve with. You should always clarify white Havana sugar. Apples. Apples should be preserved in November, and they will keep till June. Take firm pippins, pare them and take out the cores, leaving them whole; or after you have cored them, cut them across in two pieces, they will then be in rings; put them in cold water as fast as they are pared, to keep them from turning dark; make a syrup of a pound of loaf-sugar, and half a pint of water to each pound of apples; wipe the apples, and put in as many as will go in, without one laying on another; let them boil swiftly till they look clear, then take them up carefully on dishes, and put in some more; when all are done, if the syrup should seem too thin, boil it up after the apples are taken out; cut the peel of several lemons in thin rings, boil them in a little water till they are soft, and throw them in the syrup after the apples are taken out; put the syrup in a bowl, and set all away till the next day, when put the apples in glass jars or large bowls, spread the lemon peel about them and put the syrup on the top; paste several thicknesses of paper over, and set them in a dry cool closet. If you only want the apples to keep a few weeks, they may be done with half a pound of sugar to a pound of apples, and will look and taste quite as well. Apples with Brown Sugar. Pare and halve your apples, either pippins, red-streaks or wine-saps; make a syrup of light-brown sugar, allowing half a pound to a pound of the fruit; after boiling and clarifying the syrup, pour it over the fruit, and set it by for two days, then cook them, and seasoned with green ginger root they are excellent; they will not require much cooking, and should be of a light-brown color. Crab Apples. Put the crab apples in a kettle with grape