The King's College Hospital book of cooking recipes

Peel and quarter the pears, taking out the cores, then take equal weight of sugar to fruit, and to every 3lbs. of pears add ipt. of spring water; add cloves or sliced lemon, whichever is preferred (lemon is nicest). Put all in a large stewpan and put the skins which have been peeled off the pears on the top of the fruit, then cover closely and let them stew gently for five or six hours. You must be guided by the colour of the fruit; a little cochineal tied up in muslin improves the colour. The syrup will require boiling over again at the end of 10 days. Pears when stewed according to this recipe will keep two years. Recipe 150 years old. Mrs. Tunnard. Raspberry Preserve. Equal quantities of raspberries and white sugar. Warm the sugar, squeeze the raspberries, or crush them thoroughly with a silver fork. Boil the fruit (done for seven minutes, then add the sugar, and just boil it up. F. Austin. Rhubarb and Orange Jam. Peel six sweet oranges. Remove as much of the white pith as possible. Divide them and take out the pips. Slice the pulp into a preserving pan. Add the rinds of half the oranges cut into thin strips, i^-lbs. loaf sugar broken small. Peel the rhubarb (iqt. cut finely), cut it into thin pieces, add it to the oranges, and stir all together over a gentle fire until the jam is done. Remove all the scum as it rises. Pot and cover down in the usual way. N.B. — Should the rhubarb be very old, cook it alone for quarter hour before adding to the other ingredients. Mrs. Bell. Rhubarb Jam (1). 61bs. Rhubarb. 61bs. lump Sugar. 6ozs. candied Lemon Peel. Chop up the rhubarb as for a tart and let the sugar remain in a large pan with it for 24 hours so that it may be dissolved. Then cut up the candied peel very small and boil all together for rather more than an hour. If the lemon peel is not liked ground ginger is a very nice flavouring; use ioz. to 61bs. rhubarb. July is the best month to make this jam. Miss Elderton. Rhubarb Jam (2). 61bs. Rhubarb. 5lbs. Sugar. 2ozs. bitter Almonds. 2ozs. ground Ginger (or less, according to taste). Rind and juice of 3 Lemons. Chop rind of lemons and almonds fine and boil all well. Miss L. Mawle. “Shaddock” or “Grape-Fruit” Marmalade. To every pound of shaddock (or grape-fruit) (or Seville oranges) allow 3pts. of cold water. Peel the fruit and shred the rind very thin. Take away all the pips and skin from the oranges and put them into a basin and half the water to them, the remainder of the water to the rind and pulp in another basin and let all stand 24 hours. Then strain the water from the seeds and skin and add it to the water containing the rind, and boil all together until the rind is quite tender. Let it stand until next day, then to every pound of fruit and water add i^lbs. of lump sugar and boil until it jellies well. E. T. Strawberries Preserved Whole.