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DOMESTIC COOKERY AND

Apples.

Apples for winter use should be preserved in November,
and the will keep until June. Take firm pippins,
pare them and take out the cores, leaving them whole,
put them in cold water as fast as they are pared to keep
them from turning dark ; make a syrup of a pound of
white Havana sugar, and half a pint of water to each
pound of apples ; clarify and skim it well ; 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
somwe 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 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.

Pine Apples.

Pare and slice the pine apples, and make a syrup of a
pound of sugar and half a pint of water to a pound of
fruit ; clarify and skim it, then put in the apples and let
them cook gently for half an hour ; if you do not want
to keep them long, much less sugar will do.

Crab Apples.

Put the crab apples in a kettle with grape leaves in
and around them, with some alum ; keep them at scalding
heat for an hour, take them out, skim them, and take
out the seeds with a small knife, leaving on the stems ;
put them in cold water, make a syrup of a pound of sugar
to a pound of apples, clarify it, wipe the apples and
put them in ; let them stew gently till they look clear,
take them out and let the syrup boil longer.