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Classic
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page 379
into a large pitcher, and let it set to cool and settle. When the peaches are
cold put them carefully into jars, and pour the syrup over them, leaving any
sediment which has settled at the bottom, or strain the syrup. Some of the
kernels from the peach-stones may be put in with the peaches while boiling. Let
them remain open one night, then cover.
In like manner quince, plum, apricot, apple, cherry, greengage and other fruit
preserves are made; in every case fine large fruit should be taken, free from
imperfections, and the slightest bruises or other fault should be removed.
PRESERVED GREEN TOMATOES.
Take one peck of green tomatoes. Slice six fresh lemons without removing the
skins, but taking out the seeds; put to this quantity six pounds of sugar,
common white, and boil until transparent and the syrup thick. Ginger root may be
added, if liked.
PRESERVED APPLES. (Whole.)
Peel and core large firm apples (pippins are best). Throw them into water as you
pare them. Boil the parings in water for fifteen minutes, allowing a pint to one
pound of fruit. Then strain, and, adding three-quarters of a pound of sugar to
each pint of water, as measured at first, with enough lemon-peel, orange-peel or
mace, to impart a pleasant flavor, return to the kettle. When the syrup has been
well-skimmed and is clear, pour it boiling hot over the apples, which must be
drained from the water in which they have hitherto stood. Let them remain in the
syrup until both are perfectly cold. Then, covering closely, let them simmer
over a slow fire until transparent. When all the minuti“ of these directions
are attended to, the fruit will remain unbroken, and present a beautiful and
inviting appearance.
PRESERVED QUINCES.
Pare, core and quarter your fruit, then weigh it and allow an equal quantity of
white sugar. Take the parings and cores, and put in a preserving-kettle; cover
them with water and boil for half an hour; then strain through a hair sieve, and
put the juice back into the kettle and boil the quinces in it a little at a time
until they are tender; lift out as they are done with a drainer and lay on a
dish; if the liquid seems scarce add more water. When all are cooked, throw into
this liquor the sugar, and allow it to boil ten minutes before putting in the
quinces; let them boil until they change color, say one hour and a quarter, on a
slow fire; while they are boiling occasionally slip a silver spoon under them to
see that they do not burn, but on no account stir them. Have two fresh lemons
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