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Classic
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page 130
ginger; let it boil slowly about half an hour; take it up and boil the syrup a
little longer.
Green Gage Plums.
Take an equal quantity of fruit and sugar, pour boiling water on the plums, and
wipe them dry; stick them over with a pin; make a syrup of the sugar and some
water, and when it boils, put in half of the plums; let them do slowly till they
are clear, then take them out and put in the rest; if the syrup should be thin,
let it boil longer. Do not put them in the jars till the next day.
Egg plums may be done in the same way.
Green Lemons.
Take the young lemons, cut them in half, scrape them, and take out the pulp; cut
them in such shapes as you please; put them in a preserving kettle and cover
them with water; put in a little alum to green them, and let them boil till they
are transparent, then take them out and drain them on a cloth; give the kettle
another cleansing, and put them in with their weight in sugar; let them stew
gently, but be careful that they do not boil; let them cook till the syrup is
rich.
Raspberries.
Boil three pounds of raspberries in a pint of currant juice, for ten minutes;
put in four pounds of sugar, and let them boil half an hour, or until it is a
jelly. Paste paper over the jar.
Citron Melon.
Pare the melon and cut it in slices half an inch thick, without the seeds; let
it lay in salt and water for an hour, then wash the salt off, and boil it in
strong
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