Stir up the whole together, and set it over a moderate fire.
Boil it gently for two or three hours; till the whole becomes a thick,
smooth mass, skimming it well, and stirring it to the bottom after
every skimming. When done, put it warm into jars, and cover tightly.
This will be found a very fine sweetmeat.
HOW TO PRESERVE GREEN PEAS.--Shell, and put them into a kettle of
water when it boils; give them two or three warms only, and pour
them in a colander. Drain, and turn them out on a cloth, and then
on another to dry perfectly. When dry bottle them in wide mouthed
bottles; leaving only room to pour clarified mutton suet upon them an
inch thick, and for the cork. Rosin it down; and keep in the cellar,
or in the earth, as directed for gooseberries. When they are to be
used, boil them till tender, with a bit of butter, a spoonful of
sugar, and a bit of mint.
HOW TO PRESERVE GREEN PEAS FOR WINTER USE.--Carefully shell the peas;
then place them in the canister, not too large ones; put in a small
piece of alum, about the size of a horse-bean to a pint of peas. When
the canister is full of peas, fill up the interstices with water,
and solder on the lid perfectly air-tight, and boil the canisters for
about twenty minutes; then remove them to a cool place, and by the
time of January they will be found but little inferior to fresh,
new-gathered peas. Bottling is not so good; at least, we have not
found it so; for the air gets in, the liquid turns sour, and the peas
acquire a bad taste.
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