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Classic
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page 221
left in, and boiled to evaporate, but don't add the sugar until it has done so.
The above looks well in shapes.
Muscle-plum Cheese.
Weigh six pounds of the fruit, bake it in a stone jar, remove the stoves, and
take out the kernels to put in. Pour half the juice on two pounds and a half of
good Lisbon; when melted and simmered a few minutes, skim it, and add the fruit.
Keep it doing very gently till the juice is much evaporated, taking care to stir
it constantly, lest it burn. Pour it into small moulds, pattypans, or saucers.
The remaining juice may serve to colour cream, or be added to a pie.
Biscuits of Fruit.
To the pulp of any scalded fruit put an equal weight of sugar sifted, beat it
two hours, then put it into white paper forms, dry in a cool oven, turn the next
day, and in two or three days box them.
Quince Marmalade.
Pare and quarter quinces, weigh an equal quantity of sugar; to four pounds of
the latter put a quart of water, boil and skim, and have ready against four
pounds of quinces are tolerably tender by the following mode: lay them into a
stone; jar, with a tea-cup of water at the bottom, and pack them with a little
sugar strewed between; cover the jar close, and set it on a stove or cool oven,
and let them soften till the colour become red, then pour the fruit-syrup and a
quart of quince-juice into a preserving-pan, and boil all together till the
marmalade be completed, breaking the lumps of fruit with the preserving ladle.
This is so hard, that if it be not done as above, it requires a great deal of
time.
Stewing quinces in a jar, and then squeezing then through a cheese-cloth, is the
best method of obtaining (the juice to add as above, and dip the cloth in
boiling water first and wring it.
To preserve whole or half Quinces.
Into two quarts of boiling water put a quantity of the fairest golden pippins,
in slices not very thin, and not
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