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Classic
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page 214
PRESERVED HUCKLEBERRIES
Take them just as they begin to ripen, pick and weigh them, allow a pound of
fruit to a pound of sugar, then stew them until quite clear, and the syrup
becomes thick. These make nice tarts when fruit is scarce.
PLUM PRESERVES
Get plums before they are dead ripe; allow a pound of sugar to a pound of fruit,
dissolve and boil the sugar and water (allowing half a pint of water to a
pound). Boil the syrup until it is thick, then put in the plums and boil them
until they are transparent; then put them in sealed jars.
FIG PRESERVES
Boil the sugar and water syrup as directed in previous recipe. Let the figs be
firm, not dead ripe or they will boil to a mass. They should be laid in alum the
day before they are to be preserved, then taken out, washed, and put into the
boiling syrup. Boil for three hours, or until transparent; then bottle as usual
and seal up with wax.
MYRTLE ORANGE PRESERVE, OR HOME-MADE LIMES
Pluck the oranges before they turn yellow; they should be a rich dark green; cut
a hole in the stem end and take out all the white pulp and seeds; scrape them
carefully, grate the rind so as to break the oil cells, and allow the strong oil
to escape. Wash them and throw them into strong salt and water; let them stay in
it for three days, then soak them in fresh water
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