|
Classic
Cook Books
< last page | next page >
page 211
ANOTHER WAY TO PRESERVE PEACHES
Peel, cut and weigh six pounds of peaches; take six pounds of fine white sugar,
throw the sugar on the peaches until they are well covered, and let them stay
all night. Early in the morning add three pints of water, and boil all together
for one hour. Skim carefully, and then take the peaches out on a large dish,
still keeping the syrup gently boiling, and skimming it as it boils. Lay the
peaches in the sun on dishes for at least two hours, to harden. Taking the fruit
out of the syrup a few times improves it, giving it firmness and transparency.
Now replace the peaches in the syrup, and boil gently until they are clear. Cut
peaches are much more easily kept than peaches preserved whole, but they are not
so highly flavored. Cut fruit does not require so much boiling as whole fruit;
this should be remembered in preserving.
PRESERVED CITRON
Pare off the green skin and all the soft part of the rind, then cut the firm
part in strips, or any shape you fancy. Allow a pound and a quarter of sugar to
each pound of rind; line your porcelain kettle with grape-vine leaves and fill
with the rind, scattering a little pulverized alum over each layer. Cover with
vine-leaves three thick, pour on water enough to reach and wet these and cover
with a close lid. Let them heat together for three hours, but the water must not
actually boil. Take out the rind, which will be well greened by this process,
and throw at once into very cold water. Let it soak for four hours, changing the
water for fresh every hour. Then make a syrup, allowing
< last page | next page >
Classic
Cook Books
|
