Chop the oranges, removing all tough
fibres and seeds; put on, with the juice that drains from the oranges,
the sugar, a little water and the drained orange peel shreds; boil
fifteen minutes, thon add the pulp and grated rind and boil twenty
minutes.
COMPOTE OF APPLES.
From MRS. HATTIE E. SLADDEN, of Oregon, Alternate Lady Manager.
Make a syrup of one quart of water and one pint of white sugar. Pare
and core (without breaking) six tart apples; stew in syrup until
tender. Remove the apples to a deep glass dish; then add to the syrup
a box of gelatine and cinnamon stick. When thoroughly dissolved, pour
over the apples, first removing the cinnamon bark.
STEAMED PEACHES.
From MRS. W. NEWTON LINCH, of Went Virginia, Lady Manager.
Place the fruit in a steamer and allow it to remain until skin can be
removed, as that from a scalded tomato. Make a strong syrup of
granulated sugar; place the peaches in the jar, pour the syrup over
them very hot and seal at once. Steamed peaches make a delightful dish
for lunch during their season. Do not make the syrup quite so strong
and allow the peaches to get very cold before serving.
QUINCE PRESERVES.
From MRS. M.P. HART, of Ohio, President of State Board and Lady
Manager.
Pare and core the quinces.
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