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Classic
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page 92
care to put in none that are blemished. Shake the bottles, so that the fruit
will be closely packed; stop the bottles with good corks, but do not put the
corks in tight. Set them in a slow oven, four or five hours; be sure not to have
the oven warm enough to burst the fruit. Take them out and drive in the corks
quite tight. Set them in a dry place, with the mouths downward.
TO PRESERVE PEACHES WHOLE.
Take the cling-stone peaches before entirely ripe, wash them and put them in a
jar; put a tablespoonful of pearlash to some soft water, and pour it over them
boiling hot; cover them, and let them stand all night, then put them into cold
water, wash and wipe them well; and to every pound of peaches, have a pound of
loaf-sugar. Make a syrup of the sugar, and put the peaches in it while hot;
simmer them slowly till they are done, take the peaches out, and boil the syrup
down till it is quite thick. Put the peaches in jars, pour the syrup over them,
and when cold cover them with paper dipped in brandy.
PEAR SAUCE.
Take a gallon of molasses and a quart of cider vinegar; boil them together in a
brass kettle, not failing to skim the compound well. Add fourteen pounds of
peeled and quartered pears, and boil slowly till done. Do not cover them while
boiling. Season with race ginger.
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