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Classic
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page 126
PRESERVES, JELLIES.
To Clarify Sugar.
To every four pounds of sugar put a quart of water and the whites of two eggs;
if you put in the egg after it gets hot, it will cook before it has the desired
effect; when it comes to a boil, and the scum rises, pour in a little cold
water; let it boil up; take it off to settle, and skim it well; let it boil up,
and skim it three times, when it will be fit to preserve with. You should always
clarify white Havana sugar.
Apples.
Apples should be preserved in November, and they will keep till June. Take firm
pippins, pare them and take out the cores, leaving them whole; or after you have
cored them, cut them across in two pieces, they will then be in rings; put them
in cold water as fast as they are pared, to keep them from turning dark; make a
syrup of a pound of loaf-sugar, and half a pint of water to each pound of
apples; wipe the apples, and put in as many as will go in, without one laying on
another; let them boil swiftly till they look clear, then take them up carefully
on dishes, and put in some more; when all are done, if the syrup should seem too
thin, boil it up after the apples are taken out; cut the peel of several lemons
in thin rings, boil them in a little water till they are soft, and throw them in
the syrup after the apples are taken out; put the syrup in a bowl, and set all
away till the next day, when put the apples in glass jars or large bowls, spread
the lemon peel about them and put the syrup on the top; paste several
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