|
Classic
Cook Books
< last page | next page >
page 212
two cups of water to every pound and a quarter of syrup. Boil and skim until no
more scum comes up; put in the rind and simmer gently nearly an hour. Take it
out and spread on dishes in the sun until firm and almost cool. Simmer in the
syrup for half an hour; spread out again, and when firm put into a large bowl
and pour over it the scalding syrup. Next day put the syrup again over the fire,
add the juice of a lemon and a tiny bit of ginger-root for every pound of rind.
Boil down until thick, pack the rind in jars and pour over it the syrup. Tie up
when cool.
TO PRESERVE PEARS
Take small rich pears, and boil them gently in water until they will yield to
the pressure of the finger. They must not be soft, or they will not preserve
well. Take them out when a little boiled; let them cool, and pare them neatly,
leaving a little of the stem on, as well as the blossom end. Make a syrup of a
pound of sugar to a pound of fruit, and when it is boiling hot, pour it on the
pears; next day boil them in the syrup till clear, and bottle them for use.
PINEAPPLE PRESERVES
Take fine pineapples, cut off all the rough parts, and each apple in quarters,
shaping each piece alike. Boil the pineapples in just enough water to cover
them, and put to this water all the cuttings, so as to make the syrup as rich in
flavor as possible. When the pieces are tender, take them out, weigh them, and
make a syrup of a pound of sugar to each pound of fruit, allowing a cup of the
water the pineapples were boiled in, to each pound of fruit. Strain the water
over the
< last page | next page >
Classic
Cook Books
|
