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Classic
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page 134
If you like your preserved strawberries, cherries, or peaches, to have a fine
pale color, allow them to boil half the time recommended in the receipt, then
spread the fruit thin on dishes, with but little syrup, pour the rest of the
syrup also on dishes, and set them daily in the sun; if the weather be clear and
the sun hot, four days will be sufficient. Preserves done in this manner do not
ferment. You should spread a piece of gauze or netting over them to keep out
insects or dust.
ANOTHER WAY.
To each pound of the fruit take a pound of crushed sugar; put them in the
preserving kettle, a layer of sugar and a layer of fruit; let them stand a
little while to make syrup before putting them over the fire; they should boil
fast for twenty minutes; watch them all the time, taking off the scum as it
rises; stir them gently without mashing the berries; put them in jars, put
brandy papers over them and paste or tie them close. Preserves should never be
put in jars that have had pickles in them.
Tomatoes.
Take solid round tomatoes, scald and peel them; give them their weight in sugar;
put a layer of sugar and of tomatoes alternately; let them boil slowly till the
syrup forms, then boil faster, till clear, and the syrup is rich; season with
lemon peel, ginger or mace; some prefer the yellow tomato for preserving.
Quinces.
Pick out the finest quinces, pare them, and cut them in halves, or in rings;
take the best of the parings and the seed, and boil them in water till they are
very soft; strain the liquor, and have the kettle cleaned again;
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