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Classic
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page XXXIV
Division T.--Preserved and Dried Fruits and Vegetables. Page A Apple Jelly . .
. . . . . . . 425 Apple Marmalade . . . . . . . 424 Apricot Teach Marmalade .
. . 423 Apricots, preserved . . . . . 423 Apricots, pickled . . . . . . 427 B
Blackberries, preserved . . . 424 Black Currant Jelly . . . . . 422 Black
Currant Preserves . . . 422 C Cherry Juice . . . . . . . . 423 Cherries,
preserved . . . . . 422 Cherries, for the Sick . . . 422 Cherries in Brandy .
. . . . 419 Clarifying Sugar for Preserves 417 Citron, preserved . . . . . .
426 Crabapple Jelly . . . . . . . 426 Cucumbers, sweet . . . . . . 428 Currant
Jelly . . . . . . . . 422 Currant Jelly, French . . . . 422 F Fruit in Brandy,
French method . . . . . . . . . . 418 G Gooseberry Marmalade . . . . 420 Grape
Juice . . . . . . . . . 420 Green Beans, pickled . . . . 428 Green Beans in
Mustard, small 428 M Mixed Fruits in Brandy . . . 418 P Pears, preserved . . .
. . . 425 Pears, preserved, French method . . . . . . . . . . 425 Page Pears,
pickled . . . . . . . 429 Pineapple Peel Juice . . . . 423 Prune Marmalade for
Compots also for spreading or filling into Cakes or small Drop Cakes . . . . .
. . . . . 424 Q Quince Jelly . . . . . . . . 426 Quinces in Cognac . . . . . .
419 Quince Marmalade . . . . . . 427 R Raspberry Jelly . . . . . . . 421
Raspberry Marmalade . . . . . 421 Raspberry Preserves . . . . . 421 Raspberry
Vinegar . . . . . . 421 Rules to be observed in pre- serving Fruits . . . . .
. 416 S Strawberry Juice for Invalids 420 Strawberry Marmalade . . . . 420
Strawberries, preserved in English style . . . . . . 419 Strawberries
preserved with Currant Juice . . . . . . 419 Sweet Black Cherries in Vin- egar
and Sugar for Compot or Cherry Cake . . . . . . 427 T To prevent Preserves
from be- coming candied . . . . . . 418 W Walnuts, preserved . . . . . 431
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Classic
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