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Classic
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page 213
sugar, mix it, and let it boil fifteen minutes, by itself; skim it, and put in
the pineapples, letting them boil until they are clear and perfectly tender.
Pears done in this way make a delicious preserve. The usual way of putting them
in the syrup without previous boiling, makes them little better than sweetened
leather, as it makes them tough and stringy.
TO PRESERVE CRAB APPLES, GREEN
Wash the apples and boil them in a very little water, cover them with vine
leaves, while on the fire simmering, and they will then be very yellow. Take
them out and spread them on a large dish to cool. Pare and core them, put them
back in the kettle, with fresh leaves to cover them. Hang them over the fire, or
on the stove in a preserving kettle until they are green; then take them out of
the pot, let them cool, weigh them, and allow a pound of sugar to a pound of
fruit. Put only water sufficient to dissolve the sugar, as the fruit, having
been already boiled, will require very little water--a small cupful to each
pound being quite enough. Boil this syrup, skim it, and put in your green
apples, and boil them until they are clear and tender. Put the apples in jars,
turn the juice on to them, and when cold tie them up, or rather seal them in
this Southern climate.
PEACH OR APPLE COMPOTE, FOR DESSERT
Dissolve and boil a pound of loaf sugar in a pint of water; skim it, pare six or
eight apples, or a dozen peaches, throw them into the boiling syrup, and cook
until tender and transparent. Lemon improves the apples, but peaches are better
without it.
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