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Classic
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page 209
a skimmer, and pour the syrup into a vessel very quickly from the sediment.
To candy any sort of Fruit.
When finished in the syrup, put a layer into a new sieve, and dip it suddenly
into hot water, to take off the syrup that hangs about it; put it on a napkin
before the fire to drain, and then do some move in the sieve. Have ready sifted
double-refined sugar, which sift over the fruit on all sides till quite white.
Set it on the shallow end of sieves in a lightly-warm oven, and turn it two or
three times. It must not be cold till dry. Watch it carefully, and it will be
beautiful.
To prepare Barberries for Tartlets.
Pick barberries that have no stones, from the stalks, and to every pound weigh
three quarters of a pound of lump-sugar; put the fruit into a stone jar, and
either set it on a hot hearth or in a sauce-pan of water, and let them simmer
very slowly till soft; put them and the sugar into a preserving-pan, and boil
them gently fifteen minutes. Use no metal but silver.
Barberries in bunches.
Have ready bits of flat white wood, three inches long, and a quarter of an inch
wide. Tie the stalks of the fruit on the stick from within an inch of one end to
beyond the other, so as to make them look handsome. Simmer them in some syrup
two successive days, covering them each time with it when cold. When they look
clear they are simmered enough. The third day, do them like other candy fruit,
see receipt for it above. It is at the top of this page.
A beautiful Present of Apricots.
When ripe, choose the finest apricots; pare them as thin as possible, and weigh
them. Lay them in halves on dishes, with the hollow part upwards. Have ready an
equal weight of good loaf-sugar finely pounded, and strew it over them; in the
mean time break the stones, and blanch the kernels. When the fruit has lain
twelve hours, put it, with the sugar and juice, and also the kernels, into a
preserving-pan. Let it simmer very gently, till
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