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Classic
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page 225
those subdivided. But I am not versed in the minutiæ, and only make the
observation to guard against under-boiling, which prevents sweetmeats from
keeping; and quick boiling and long, which brings them to candy.
Attention, without much practice, will enable a person to do any of the
following sorts of sweetmeats, and they are as much as is wanted in a
private family; the higher articles of preserved fruits may be bought at less
expence than made.
Jellies of fruit made with equal quantity of sugar, that is, a pound to a pint,
require no very long boiling.
A pan should be kept for the purpese of preserving; of double block tin, with a
bow-handle opposite the straight one, for safety, will do very well; and if put
by nicely cleaned, in a dry place, when done with, will last for several years.
Those of copper or brass are improper, as the tinning wears out by the scraping
of the sweetmeat ladle. There is a new sort of iron, with a strong tinning,
which promises to wear long. Sieves and spoons should be kept likewise for sweet
things.
Sweetmeats keep best in drawers that are not connected with a wall. If there be
the least damp, cover them only with paper dipped in brandy, laid quite close;
putting a little fresh over in spring, to prevent insect mould.
When any sweetmeats are directed to be dried in the sun or in a stove, it will
be best in private families, where there is not a regular stove for the purpose,
to put them in the sun on flag-stones, which reflect the heat, and place a
garden glass over them to keep insects off; or if put in an oven, to take care
not to let it be too warm, and watch that they do properly and slowly.
To keep Currants.
The bottles being perfectly clean and dry, let the currants be cut from the
large stalks with the smallest bit of stalk, to each, that the fruit not being
wounded no moisture may be among them. It is necessary to gather them when the
weather is quite dry; and if the servant can be depended upon, it is best to cut
them under the trees, and let them drop gently into the bottles.
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