|
Classic
Cook Books
< last page | next page >
page 98
process two days. Then boil the syrup again, till it comes to a blow. Put the
fruit in jars, and pour the syrup over it. Tie bladders over them, when cold,
and put them away in a dry place.
TO PRESERVE WATERMELON RINDS.
Peel the rind, and cut it in any form that pleases your fancy. Lay it in cold
salt and water, and let it remain twenty-four hours; then wash it and lay it in
alum water another twenty-four hours; then take it out and drain. Take a pound
of loaf-sugar to a pound of the rind, and make a syrup of the sugar, putting a
tea-cupful of water to each pound of sugar. Skim it well, put the rind into it,
and boil slowly till the rind is quite clear. Then take it out, lay it on a dish
in the sun; boil the syrup till thick, adding the juice of two lemons and a few
races of ginger. Put the rinds into jars, and pour over them the syrup.
Citron is prepared in the same way.
BRANDY PEACHES.
Take the best cling-stone peaches, wash and wipe them, to get the furze off,
prick them with a needle, and scald till you can pierce the skin with a straw.
Make a syrup with loaf-sugar, taking three-quarters of a pound of sugar to every
pound of peaches. Let the syrup boil till it is quite thick, then let it cool,
and when it is milk-warm, put an equal quantity of good brandy with it, and pour
it over the fruit.
< last page | next page >
Classic
Cook Books
|
