RASPBERRY JAM.--One pound sugar to four pounds fruit, with a few
currants.
SPICED CURRANTS.--Six pounds currants, four pounds sugar, two
tablespoons cloves and two of cinnamon, and one pint of vinegar; boil
two hours until quite thick.
STEWED PEARS--Pare and halve or quarter a dozen pears, according to
their size; carefully remove the cores, but leave the sloths on. Place
them in a clean baking-jar, with a closely fitting lid; add to them
the rind of one lemon, cut in strips, and the juice of half a lemon,
six cloves, and whole allspice, according to discretion. Put in just
enough water to cover the whole, and allow half a pound of loaf-sugar
to every pint. Cover down close, and bake in a very cool oven for five
hours, or stew them very gently in a lined saucepan from three to four
hours. When done, lift them out on a glass dish without breaking them;
boil up the syrup quickly for two or three minutes; let it cool
a little, and pour it over the pears. A little cochineal greatly
enhances the appearance of the fruit; you may add a few drops of
prepared cochineal; and a little port wine is often used, and much
improves the flavor.
HOW TO PRESERVE WHOLE STRAWBERRIES--Take equal weights of the fruit
and refined sugar, lay the former in a large dish, and sprinkle half
the sugar in fine powder over, give a gentle shake to the dish that
the sugar may touch the whole of the fruit; next day make a thin syrup
with the remainder of the sugar, and instead of water allow one pint
of red currant juice to every pound of strawberries; in this simmer
them until sufficiently jellied.
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