|
Classic
Cook Books
< last page | next page >
page 93
PLUM BUTTER.
To a gallon of plums, add half a gallon of molasses; boil them together, and as
soon as the plums begin to soften, stir constantly with a large spoon or ladle,
taking out as many of the stones as possible. Keep it boiling till entirely
smooth, and thick enough to keep.
APPLE MARMALADE.
Pare your apples and scald them repeatedly, till they are soft enough to mash
from the core. Take equal weights of pulps and sugar; barely dip the sugar in
water, and boil it till it is a thick syrup, skimming it well. Then add the
pulps, and boil it on a quick fire fifteen minutes.
APPLE JELLY.
Peel and core the apples, and stew them till they are tender, with a pint and a
half of water. Strain the liquor from the apples, and to every pint of juice add
a pound of fine sugar. Flavor with grated lemon peel, and boil to a jelly.
TO PRESERVE QUINCES.
Take a peck of the fruit, and cover with cold water in a preserving kettle. Boil
gently, until done soft; take them out, and, when cool, take off the skin and
cut the core out, endeavoring to keep the fruit as whole as possible. Take their
weight
< last page | next page >
Classic
Cook Books
|
