PRESERVES
Apple Preserve
Take half a peck of large russet sweeting otherwise a fair sweet apple, pare ad core them; take 2 quarts of frost grapes, boil them in 1 pint water till soft, squeeze out the juice, add to this the juice of one quart currants well squeezed; to this add 3 pound sugar, also 4 whites of eggs, and the shells beat fine, scald and scum clean, then add one pint brandy, strain it thro’ a piece of flannel, then add the apples and one fresh orange cut fine; boil gently half an hour over a moderate fire, put them in a stone or earthen jar, set in a cool place, and keep for use.
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