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Classic
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page 135
wash and weigh the quinces, and give them their weight in sugar; put the sugar
in the water the parings were boiled in--skim it, and put in the quinces; let
them boil very slowly till clear; take them up on dishes, and boil the syrup
longer.
Green Peppers.
Get peppers that have a sweet taste; take out the seeds, leaving on the stems;
lay them in salt and water for three days, changing the water each day; then put
them in a kettle with leaves around them, and a small piece of alum; let them
scald, but not boil, for two hours; take them out, and let them lay in water
three days, changing it twice each day; then boil them in sugar and water
fifteen minutes; then make a syrup, allowing them their weight in sugar, and
boil them gently in it half an hour; take them out and boil the syrup longer.
Pumpkin.
Choose a fine-grained, high-colored pumpkin, fully ripe; cut it in thin slices,
about four inches long and two wide; to two pounds of pumpkin, put two pounds of
sugar in a bowl; cut the peel of two lemons in rings, and squeeze the juice over
the pumpkin; let it stand all night; the next day put it on to preserve with two
tea-cups of water; let it cook gently till the pumpkin seems clear and crisp;
take it up, scald the lemon peel, and boil it in the syrup; cool it on dishes,
and put it in a jar.
Green Fox-grape Jelly.
Fill a kettle with grapes, and let them boil with a pint of water till the skins
burst; mash and strain them; put a pound of sugar to a pint of juice, and let it
boil half an hour. Ripe fox-grapes may be made into very
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Classic
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