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Classic
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page 99
TO PRESERVE FRUITS WITH SUGAR.
Prick your fruit several times with a fork, or large needle, to allow the sugar
to penetrate the more freely. As you do them, throw them into a pan of cold
water, which prevents their turning black at the places where they are pricked;
add a little soda or potash, and set the pan by the side of the stove to heat
gradually, but not to boil, or, at the most, only to simmer; when the fruit
swims, take it out with a skimmer, and put it into cold water. If they are not
green enough, drain them, and put them again into the water they were first
boiled in, or else into a weak syrup; place them by the side of the stove to
heat gradually, as before, skimming them sometimes.
They may be covered with vine leaves. If salt is used in greening them, they
will require to be soaked for a few hours, in clean, cold water, to again
extract that portion which they have abosorbed, or it will spoil their flavor.
RIPE PEACHES, WHOLE, WET.
Get the finest ripe peaches, without any green spots on the skin; prick them all
over with a large needle, to the stone; they may be cut in halves and peeled, or
preserved with the skin on. Have a preserving pan on the fire, with water
boiling, throw them in, and as they rise to the top, take them out and put them
in cold water. If they are blanched too much, they will break; therefore it is
better to
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Classic
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