Oranges. Boil them till tender, and carefully grate them lightly, going evenly round the fruit until the outer rind is off ; remove the core and pips, and let the fruit soak in water for three days, shifting it occasionally ; then take for every pound of fruit one pound of sugar, and make it into a syrup with a pint of water✪ Oranges ; boil and skim carefully till quite clear ; pour it over the oranges and boil them together for half an hour, when they will be stiff and ready to be potted and tied down. These make an excellent dessert dish. Grapes to Pickle. — Let them he large but not too ripe ; fill a stone jar with alternate layers of grapes and vine leaves ; boil two quarts of water with half a pound of bay salt and common salt respectively for half an hour ; skim, draw aside to settle, and when lukewarm, pour it over the grapes ; cover thickly with vine leaves, then with a cloth, and set it on the hearth or in a warm place for two days ; drain the PICKLING AND PRESERVING. 113 grapes oil a cloth, spread them out on a clean cloth, and cover them with flannel to dry; again fill a jar as above, boil one quart of water and one pound of loaf sugar for a quarter of an hour ; skim it, add three blades of mace, a large nutmeg sliced, and two quarts of white wine vinegar✪ Grapes to Pickle ; boil all together. When quite cold, pour it over the grapes to cover them ; tie down with a softened bladder, and over this a piece of leather ; keep in a dry place. Almost all vegetables can be preserved for winter use. Beans are treated thus : String them and put them to boil for ten minutes in a large vessel full of water with salt to taste ; take them out and put them into fresh cold water ; when they are quite cold, drain off all the moisture, and pack the beans in wide- mouthed bottles ; just cover them with fresh brine anti pour clarified butter over them to the thickness of an inch✪ Beans Preservation. When the latter has set hard tie the vessels down with parchment, and store in a cool place. Or : String and trim the beans carefully, boil them in water for two minutes, then strain ; have ready a small barrel or a large unglazed earthenware jar, if possible well lined with vine leaves. Pack tliebeans into this in layers alternately with a small handful of salt. Having filled the vessel, cover with vine leaves, and put on a wooden lid that will fit inside and work down under the gradual pressure of weights which should be placed upon it ; in this way the beans in sinking, as they must do after a day or two, will none 114 COOKERY. the less be well covered ; they are ready for use after three weeks, and, like all other preserved vegetables, should be washed in fresh water and drained before cooking. The tub should always be closed up as soon as possible when some of the con- tents have been removed, and the cover weighted down again. Should the beans show signs of being dry a fresh brine can be poured over them.

AI-modernized reading of the original text

Oranges. Boil them till tender, and carefully grate them lightly, going evenly round the fruit until the outer rind is off ; remove the core and pips, and let the fruit soak in water for three days, shifting it occasionally ; then take for every pound of fruit one pound of sugar, and make it into a syrup with a pint of water ; boil and skim carefully till quite clear ; pour it over the oranges and boil them together for half an hour, when they will be stiff and ready to be potted and tied down. These make an excellent dessert dish. Grapes to Pickle. — Let them be large but not too ripe ; fill a stone jar with alternate layers of grapes and vine leaves ; boil two quarts of water with half a pound of bay salt and common salt respectively for half an hour ; skim, draw aside to settle, and when lukewarm, pour it over the grapes ; cover thickly with vine leaves, then with a cloth, and set it on the hearth or in a warm place for two days ; drain the grapes on a cloth, spread them out on a clean cloth, and cover them with flannel to dry; again fill a jar as above, boil one quart of water and one pound of loaf sugar for a quarter of an hour ; skim it, add three blades of mace, a large nutmeg sliced, and two quarts of white wine vinegar ; boil all together. When quite cold, pour it over the grapes to cover them ; tie down with a softened bladder, and over this a piece of leather ; keep in a dry place. Almost all vegetables can be preserved for winter use. Beans are treated thus : String them and put them to boil for ten minutes in a large vessel full of water with salt to taste ; take them out and put them into fresh cold water ; when they are quite cold, drain off all the moisture, and pack the beans in widemouthed bottles ; just cover them with fresh brine anti pour clarified butter over them to the thickness of an inch. When the latter has set hard tie the vessels down with parchment, and store in a cool place. Or : String and trim the beans carefully, boil them in water for two minutes, then strain ; have ready a small barrel or a large unglazed earthenware jar, if possible well lined with vine leaves. Pack the beans into this in layers alternately with a small handful of salt. Having filled the vessel, cover with vine leaves, and put on a wooden lid that will fit inside and work down under the gradual pressure of weights which should be placed upon it ; in this way the beans in sinking, as they must do after a day or two, will none the less be well covered ; they are ready for use after three weeks, and, like all other preserved vegetables, should be washed in fresh water and drained before cooking. The tub should always be closed up as soon as possible when some of the contents have been removed, and the cover weighted down again. Should the beans show signs of being dry a fresh brine can be poured over them.

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