ing out every drop of jaice, set it aside, wash out the kettle and
wipe it dry, return the juiee to the kettle, and put the sugar in
it. When the sugar is all dissolved, put in the fruit, and boil it
quite fast for twenty minutes, skimming it well ; then fill your
jars, and let them stand in a eool plaee for twenty-four hours,
unoovered, then close them, making them air-tight, and set away.
Tou may preserve strawberries in the same way, taking the juiee
of a quart of strawberries.
* Cherries.
For making a handsome preserve, take either morelks or fine
large pie-oherries, take out the pits, saving all the juioe, weigh
them, allow pound for pound, put them with their juioe into
your preserving-kettle alternately with the sugar, set them back
on the range or stove where they will not cook until the sugar is
all dissolved, then bring them to a boil, and oook gently for half
an hour or longer, if they are not clear ; fill your jars, and set
Ihem in a cool place uncovered until next day, then close them
up air-tight The screw jars are the best to keep all kinds
of fruit in, either preserved or canned. Take off the scum as it
arises from the fruit whilst boiling.
* Preserved Peaehes.
Pare and halve the peaches, taking out the stones, make a
syrup of half a pound of sugar✪ To Preserve Peaches to every pound of fruit, with a
very little water, not more than half a teacupful ; put the peaches
in, and boil them fifteen minutes, skimming them well, and when
done, put them in air-tight jars and keep in a cool place
Yellow peaches are generally the finest fiavored; the white
peaches the handsomest preserves.
* To Preserve Peaehes for Shells or
Pare the fruit, cut in half and take out the stones ; for every
pound of peaches allow half a pound of light-brown sugar✪ To Preserve Peaches for Shells, pat
them over the fire in the sugar without any water, stew them
very gently for nearly an hour, or until perfectly dear, skimming
them well ; put them in large air-tight jars. They make a very
liee pie, or to be used on shells tkrou^h the winter.
no COOKER T FB OM EXPERIENCE.
* Strawbarriei.
Procure fine large strawberries, and to each pound allow one
pound of sifted sugar, put part of the sugar on a large dish ; as
you hull the berries, lay them on the sugar until it is ooYered,
then scatter more sugar over them, hull more strawberries Imd
put oyer the sugar ; continue until the berries are ready for ihe
kettle ; be careful not to put more fruit on a dish than will boil
in your kettle ; allow about six pounds of fruit✪ Strawberries to one preserving*
kettle. By the time the strawberries are hulled, there will be
juioe enough to preserve them in without adding any water,
which spoils this delicate fruit. Put them over the fire in a
preserving-kettle, and cook gently for twenty minutes, or untL
clear, skimming them well. When done, put them in screw
jars, leaving the covers off until next day.
* Spiced Peaches.
Seven pounds of fruit pared and cut in half, three pounds of
good brown sugar, a pint and a half of good cider vinegar, one
ounce of whole cloves, and half an ounce of mace✪ Spiced Peaches ; put the vine-
gar, sugar and spice in your preserving-kettle, boil and skim, then
lay in the fruit and cook it slowly for two hours. The yellow
peaches are the best for this purpose. Put them in jars ; when
cold, cover them to be air-tight. Pears, plums and cherries may
be prepared the same way.
» Peach Figs.
Pare the peaches and cut them in half, weigh them, and allow
half a pound of sugar to every pound of fruit✪ Peach Figs; put them in the
kettle alternately with the sugar, heat them gradually until the ^
sugar is dissolved, then boil them until clear, take them out with |.;
a perforated skimmer or a fork, lay them on dishes without any j
syrup, put them in the sun, and turn them frequently until dry, i\
Page 129 · 7 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ing out every drop of juice, set it aside, wash out the kettle and wipe it dry, return the juice to the kettle, and put the sugar in it. When the sugar is all dissolved, put in the fruit, and boil it quite fast for twenty minutes, skimming it well ; then fill your jars, and let them stand in a cool place for twenty-four hours, uncovered, then close them, making them air-tight, and set away. Tou may preserve strawberries in the same way, taking the juice of a quart of strawberries.
* Cherries. For making a handsome preserve, take either morelles or fine large pie-cherries, take out the pits, saving all the juioe, weigh them, allow pound for pound, put them with their juioe into your preserving-kettle alternately with the sugar, set them back on the range or stove where they will not cook until the sugar is all dissolved, then bring them to a boil, and cook gently for half an hour or longer, if they are not clear ; fill your jars, and set them in a cool place uncovered until next day, then close them up air-tight The screw jars are the best to keep all kinds of fruit in, either preserved or canned. Take off the scum as it arises from the fruit whilst boiling.
* Preserved Peaehes. Pare and halve the peaches, taking out the stones, make a syrup of half a pound of sugar to every pound of fruit, with a very little water, not more than half a teacupful ; put the peaches in, and boil them fifteen minutes, skimming them well, and when done, put them in air-tight jars and keep in a cool place Yellow peaches are generally the finest flavored; the white peaches the handsomest preserves.
* To Preserve Peaches for Shells or Pare the fruit, cut in half and take out the stones ; for every pound of peaches allow half a pound of light-brown sugar, pat them over the fire in the sugar without any water, stew them very gently for nearly an hour, or until perfectly dear, skimming them well ; put them in large air-tight jars. They make a very nice pie, or to be used on shells through the winter.
* Strawberries.
Procure fine large strawberries, and to each pound allow one pound of sifted sugar, put part of the sugar on a large dish ; as you hull the berries, lay them on the sugar until it is ooYered, then scatter more sugar over them, hull more strawberries and put over the sugar ; continue until the berries are ready for the kettle ; be careful not to put more fruit on a dish than will boil in your kettle ; allow about six pounds of fruit to one preserving* kettle. By the time the strawberries are hulled, there will be juice enough to preserve them in without adding any water, which spoils this delicate fruit. Put them over the fire in a preserving-kettle, and cook gently for twenty minutes, or untL clear, skimming them well. When done, put them in screw jars, leaving the covers off until next day.
* Spiced Peaches. Seven pounds of fruit pared and cut in half, three pounds of good brown sugar, a pint and a half of good cider vinegar, one ounce of whole cloves, and half an ounce of mace ; put the vinegar, sugar and spice in your preserving-kettle, boil and skim, then lay in the fruit and cook it slowly for two hours. The yellow peaches are the best for this purpose. Put them in jars ; when cold, cover them to be air-tight. Pears, plums and cherries may be prepared the same way.
» Peach Figs. Pare the peaches and cut them in half, weigh them, and allow half a pound of sugar to every pound of fruit; put them in the kettle alternately with the sugar, heat them gradually until the
sugar is dissolved, then boil them until clear, take them out with |.;
a perforated skimmer or a fork, lay them on dishes without any j
syrup, put them in the sun, and turn them frequently until dry, i\
Records on this page
To Preserve PeachesTo Preserve RaspberriesPreserved PeachesTo Preserve Peaches for ShellsStrawberriesSpiced PeachesPeach Figs