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Classic
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page 161
with equal quantities of syrup and French brandy. If the apricots be
cling-stones, they will require more scalding.
PEACHES IN BRANDY.
GET yellow soft peaches, perfectly free from defect and newly gathered, but not
too ripe; place them in a pot, and cover them with cold weak lye; turn over
those that float frequently, that the lye may act equally on them; at the end of
an hour take them out, wipe them carefully with a soft cloth to get off the down
and skin, and lay them in cold water; make a syrup as for the apricots, and
proceed in the same manner, only scald the peaches more.
CHERRIES IN BRANDY.
GET the short stemmed bright red cherries in bunches--make a syrup, with equal
quantities of sugar and cherries; scald the cherries, but do not let the skins
crack, which they will do if the fruit be too ripe.
MAGNUM BONUM PLUMS IN BRANDY.
SELECT those that are free from blemish--make a syrup with half their weight of
sugar, and preserve them in the same manner directed for apricots--green gages.
The large amber, and the blue plums, are also excellent, done in the same way.
PICKLING.
LEMON PICKLE.
GRATE the yellow rind from two dozen fine fresh lemons, quarter them, but leave
them whole at the
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