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Classic
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page 218
juice of a lemon. When come to a jelly, let it grow cold, and put it on and
among the apples; cut the peel of the lemon in narrow strips, and put across the
eye of the apple.
Observe that the colour be fine from the first, or the fruit will not afterwards
gain it; and use as little of the cochineal as will serve, lest the syrup taste
bitter.
Dried Apples.
Put them in a cool oven six or seven times, and flatten them by degrees, and
gently, when soft enough to bear it. If the oven be too hot they will waste; and
at first it should be very cool.
The biffin, the minshul crab, or any tart apples, are the sorts for drying.
To preserve jarganel Pears most beautifully.
Pare them very thin, and simmer in a thin syrup; let them lie a day or two. Make
the syrup richer, and simmer again; and repeat this till they are clear; then
drain, and dry them in the sun or a cool oven a very little time. They may be
kept in syrup, and dried as wanted, which makes them more moist and rich.
Gooseberry Jam for Tarts.
Put twelve pounds of the red hairy gooseberries, when ripe and gathered in dry
weather, into a preserving-pan, with a pint of currant-juice, drawn as for
jelly; let them boil pretty quick, and beat them with the spoon; when they begin
to break, put to them six pounds of pure white Lisbon sugar, and simmer slowly
to a jam. It requires long boiling, or will not keep; but is an excellent and
reasonable thing for tarts or puffs. Look at it in two or three days, and if the
syrup and fruit separate, the whole must be boiled longer. Be careful it does
not burn to the bottom.
Another.--Gather your gooseberries (the clear white or green sort) when ripe;
top and tail, and weigh them; a pound to three quarters of a pound of fine
sugar, and half a pint of water; boil and skim the sugar and water; then put the
fruit, and boil gently till, clear; then break and put into small pots.
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