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Classic
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page 91
It is better to put your preserves in small jars, as they are much more apt to
spoil after being opened. Jelly should be put away in tumblers or jelly-glasses.
It is ascertained that less than a pound of sugar to a pound of fruit, will not
preserve the fruit any great length of time.
You should never boil any fruit too long, as it hardens it, injures the color,
and destroys the flavor.
CLARIFIED SYRUP.
Break two pounds of fine loaf-sugar into a well-tinned stewpan; pour over it a
pint of cold water; when dissolved, set it over a moderate fire. Beat half the
white of an egg, and put it into the sugar before it gets warm, stirring it well
together; when it boils take off the scum, and boil it till no more scum rises;
and then strain it through a napkin. Put it into a close-stopped bottle.
TO PRESERVE STRAWBERRIES WHOLE.
Take an equal weight of fruit and fine loaf-sugar. Place the fruit in a large
dish, and sprinkle half the sugar over them in fine powder. Next day make a thin
syrup with the remainder of the sugar; allow one pint of currant-juice to every
three pounds of strawberries, and simmer them together an hour,
TO BOTTLE DAMSONS, GOOSEBERRIES.
Take the fruit before it is over ripe, pick off the stalks, and put it into
wide-mouthed bottles, taking
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