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page 380
cut in thin slices, and when the fruit is being put in jars lay a slice or two
in each. Quinces may be steamed until tender.
PRESERVED PEARS.
One pound of fruit, one pound of sugar; pare off the peeling thin. Make a nice
syrup of nearly one cupful of water and one pound of sugar, and when clarified
by boiling and skimming put in the pears and stew gently until clear. Choose
rather pears like the Seckle for preserving, both on account of the flavor and
size. A nice way is to stick a clove in the blossom end of each pear, for this
fruit seems to require some extraneous flavor to bring out its own piquancy.
Another acceptable addition to pear preserves may be found instead, by adding
the juice and thinly pared rind of one lemon to each five pounds of fruit. If
the pears are hard and tough, parboil them until tender before beginning to
preserve, and from the same water take what you need for making their syrup.
If you can procure only large pears to preserve, cut them into halves, or even
slices, so that they can get done more quickly, and lose nothing in appearance,
either.
PINEAPPLE PRESERVES.
Twist off the top and bottom, and pare off the rough outside of pineapples; then
weigh them and cut them in slices, chips or quarters, or cut them in four or
six, and shape each piece like a whole pineapple; to each pound of fruit, put a
teacupful of water; put it in a preserving kettle, cover it and set it over the
fire, and let them boil gently until they are tender and clear; then take them
from the water, by sticking a fork in the centre of each slice, or with a
skimmer, into a dish.
Put to the water white sugar, a pound for each pound of fruit; stir it until it
is all dissolved; then put in the pineapple, cover the kettle, and let them boil
gently until transparent thoughout; when it is so, take it out, let it cool, and
put it in glass jars; let the syrup boil or simmer gently until it is thick and
rich, and when nearly cool, pour it over the fruit. The next day secure the
jars, as before directed.
Pineapple done in this way is a beautiful and delicious preserve. The usual
manner of preserving it, by putting it into the syrup without first boiling it,
makes it little better than sweetened leather.
TO PRESERVE WATERMELON RIND AND CITRON.
Pare off the green skin, cut the watermelon rind into pieces. Weigh the pieces,
and allow to each pound a pound and a half of loaf sugar. Line your
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