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Classic
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page 507
boil in clear water until tender. Make a syrup in the proportion of 1/2 pound of
sugar to 1 pound of the peel, adding to the sugar as much water as will melt it.
Put in the peel and boil over a slow fire until the syrup candies, then take
them out strew powdered sugar over them and set in the sun to dry, or, if the
weather will not admit of this, dry them in a warm oven. These will be found
very useful in making fruit cakes or puddings.
12. Orange Syrup. Use sweet, thin-skinned oranges squeeze the juice, add sugar
enough to make a thick syrup. Boil and skim until clear. Pour off when clear and
bottle when cool. A tablespoonful in a glass of water is delicious. Flavor with
a little of the grated rind put in before boiling; a little in pudding sauce is
good. Lemons may be prepared in the same way. Flavor the sugar by rubbing lumps
upon the outside of the fruit and then add it to the juice; this is better than
adding the peel.
13. Pineapples Preserved. Take 6 fine large pineapples, as ripe as you can get
them. Clean them very nicely, but do not, at first, pare off the rind or cut off
the leaves. The rind and leaves being left on while boiling will keep in the
flavor of the fruit. Put the pine apples whole into a very large and very clean
iron pot. Fill it up with cold water and boil the pineapples until they are so
tender that you can pierce them through the rind to the core, with a splinter
skewer or a twig from a broom. Then take them out of the pot and drain them.
When they are so cool as to be handled without inconvenience, remove the leaves
and pare off the rind. Cut them into round slices about 1/2 inch thick,
extracting the cores from the center so as to leave a small round hole in every
slice. Weigh them and to each pound of fruit allow a pound of sugar. Cover the
bottom of a large dish or dishes with a thick layer of the sugar. On this place
a layer of pineapple slices, then a layer of sugar, then a layer of fruit and
soon until the slices are all thickly covered, finishing with a layer of sugar
at the top. Let them stand 24 hours. Then drain the slices from the syrup and
lay them in wide jars. Put all the syrup into a clear porcelain
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