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Classic
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page 127
thicknesses of paper over, and set them in a dry cool closet.
If you only want the apples to keep a few weeks, they may be done with half a
pound of sugar to a pound of apples, and will look and taste quite as well.
Apples with Brown Sugar.
Pare and halve your apples, either pippins, red-streaks or wine-saps; make a
syrup of light-brown sugar, allowing half a pound to a pound of the fruit; after
boiling and clarifying the syrup, pour it over the fruit, and set it by for two
days, then cook them, and seasoned with green ginger root they are excellent;
they will not require much cooking, and should be of a light-brown color.
Crab Apples.
Put the crab apples in a kettle with grape leaves in and around them, with some
alum; keep them at scalding heat for an hour, take them out, skin them, and take
out the seeds with a small knife, leaving on the stems; put them in cold water,
make a syrup of a pound of sugar to a pound of apples; wipe the apples and put
them in; let them stew gently till they look clear; take them out, and let the
syrup boil longer.
Currants.
Make a syrup of one pint of currant juice to three pounds of sugar; if it is
brown sugar, put in the white of an egg to clarify it; let it boil and skim it;
have three pounds of currants picked and stemmed; put them in the syrup, and let
them boil slowly, about twenty minutes; take them up and let the syrup boil
longer.
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Classic
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