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Classic
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page 215
fruit can not be redeemed by any process.
Another excellent way is to dry them in the oven, and, when about half done,
place in a crock a layer of peaches alternately with a layer of sugar.
Cherries and currants are excellent dried as follows: Put in jars first a layer
of fruit, then a layer of sugar, in the proportion of half a pound sugar to
pound of fruit, let stand over night, place them to boil, skimming off all scum,
let boil ten or fifteen minutes, skim out and spread on dishes to dry in the
sun, or by the fire, turning frequently until dry. They may then be packed in
jars with sugar, or put away in paper sacks, and are an excellent substitute for
raisins in puddings or mince-pies.
The secret of keeping dried fruit is to exclude the light. Paper sacks, or a
barrel or box lined with paper, are secure against moths. Reheating fruit makes
it dark in color, and impairs its flavor. An excellent method is to steam the
fruit as soon as dried, in a vegetable steamer (wrapping small fruits or corn in
a cloth to prevent their falling through), stirring with the hand until the heat
is too great to bear; remove to a pan, dry thoroughly, and put up in paper sacks
or in stone crocks, tying a strong cloth tight over the top. Always fill a
fruit-can, and keep for common use, to avoid opening the large jars often.
APPLE PRESERVES.
Take three quarters of a pound sugar to each pound apples; make a syrup of the
sugar and water in which root ginger (bruised and tied in a bag) has been boiled
until the strength is well extracted, add a little lemon-juice or sliced lemon,
skim off all scum, and boil in the syrup a few apples at time, until they are
transparent. When all are done and the syrup cooled, return the apples to it.
Well-flavored fruit should be used.
The ginger may be omitted if disliked.
CHERRY PRESERVES.
Choose sour ones--the early Richmond is good--seed nearly all, allow an amount
of sugar equal to the fruit; take half the sugar, sprinkle over the fruit, let
stand about an hour, pour into a preserving kettle, boil slowly ten minutes,
skim out the cherries, add rest
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