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88 DOMESTIC COOKERY AND

but do not let them burn, take them out and mash them
well, clean the kettle, and put them back, with half their
weight in sugar; let them cook very slowly for two
hours.

Apple Marmalade.

Apples make a very good marmalade, when other
fruits are scarce, and can be done at any time through
the fall, or winter; pare the apples, cut them up and put
them to boil with some water, and green ginger scraped
and tied up in a bag; after they have boiled an hour, take
out the ginger and put in half a pound of sugar to one
of fruit; let it cook an hour longer.

Frosted Fruit.

Take large ripe cherries, apricots, plums or grapes;
if cherries, cut off half of the stem, have in one dish
some white of egg beaten, and in another some powdered
loaf sugar, take the fruit, one at a time, and roll them
first in the egg and then in the sugar, lay them on a
sheet of white paper in a sieve, and set it on the top of a
stove or near a fire till the iceing is hard.

Grapes for Pies.

After the first frost, pick the wild grapes, and put them
in a jar, free from stems; fill it with boiling molasses,
and tie it up close; set it on a hot hearth, or on the top
of a stove, in a pan of water, for several days; these are
very useful to make common pies in the winter.

Green Tomatoes for Pies.

Pick the green tomatoes before they are much frosted,
scald them and take off the skins; put them in your
kettle and let them boil for half an hour; cut them up,
and put in a pound of sugar to three pounds of tomatoes,
and let them cook for half an hour longer; season them
with the juice and peel of a lemon, and put them away
in jars. They make very good pies in the winter, and
resemble gooseberries.