any fruit at hand (no matter how many kinds), after stalking, stoning, and wiping it when necessary, adding in a pound of sugar to each pound of fruit✪ Raw Fruit Preserve, and stirring it all up well from the bottom with a clean wooden spoon each time fruit is added. A pint of spirit is ample for 71b. of fruit and sugar. The fruit may be added all through the summer, just as it comes to perfection, It must be kept carefully covered with a bladder. The more sorts of fruit the nicer this is, only remember to cut up the large fruit into convenient pieces, and stir it all well together each time it is touched. A very delicate form of this compote can also be made of strawberries only, using brandy and a dash of maraschino. This is very delicate, and must be kept tightly covered down. This fruit compote should be kept at least a month before use. CHAPTER V. LIQEEUBS, WINES, &o. With the renewed fancy for iced sweets and frozen dishes of various kinds which has arisen of late, there has also become prevalent a desire for liqueurs, and such like liquids, which of old always formed part of the still-room stores, but have, since the neglect of that department, dropped in a great measure out of general use. It is a great pity, for many were distinctly pleasant, and not a few as distinctly wholesome ; whilst they demand very little trouble to make, and the expense is considerably less than if bought. The following, many of which are very old recipes, have been chosen as requiring no recondite utensils in their manufacture, and in- volving but little expense. But before starting on these recipes, it may be well to impress one or two points on the intending maker of such dainties. First, the fruit, used for liqueurs, cordials, &c., must be in prime condition, and the rules concerning fruit for preserving holds even more strongly with regard for those used in liqueurs. Next, see that the sugar is first-rate, and pure cane sugar at that. This may be a little more expensive at the start, but is amply made un by the superior quality of the LIQUEURS, WINES, &c. 55 result, both as to flavour and keeping power. Inferior sugar necessarily involves clarification, if the liqueur is not to be cloudy (an unpardonable fault), which wastes both time and material considerably, and gives a good deal of unnecessary trouble. In the following recipes it is taken for granted that pure cane sugar of the best quality is used, therefore nothing is said as to clarification. If, however, there is any doubt on the matter, here is the way to clarify the syrup : Put six or seven pounds of loaf sugar in a large preserving pan with two quarts of cold spring water, and the whites and shells of two eggs ; let it come as slowly as possible to the boil, whisking it all the time with a delicately clean wire whisk, till the sugar is entirely dissolved ; as soon as it boils up and a thick scum forms at the top, stop whisking at once, let it rise up in the pan for a moment, then at once turn off the flame if using a stove or a gas ring, or lift it off if it is on the fire ; let it stand for a minute or two to settle, then pom* it off through a jelly bag previously scalded in boiling water, and wrung dry, into a basin, when it should run perfectly clear.

AI-modernized reading of the original text

any fruit at hand (no matter how many kinds), after stalking, stoning, and wiping it when necessary, adding in a pound of sugar to each pound of fruit, and stirring it all up well from the bottom with a clean wooden spoon each time fruit is added. A pint of spirit is ample for 71b. of fruit and sugar. The fruit may be added all through the summer, just as it comes to perfection, It must be kept carefully covered with a bladder. The more sorts of fruit the nicer this is, only remember to cut up the large fruit into convenient pieces, and stir it all well together each time it is touched. A very delicate form of this compote can also be made of strawberries only, using brandy and a dash of maraschino. This is very delicate, and must be kept tightly covered down. This fruit compote should be kept at least a month before use. LIQUEURS, WINES, &o. With the renewed fancy for iced sweets and frozen dishes of various kinds which has arisen of late, there has also become prevalent a desire for liqueurs, and such like liquids, which of old always formed part of the still-room stores, but have, since the neglect of that department, dropped in a great measure out of general use. It is a great pity, for many were distinctly pleasant, and not a few as distinctly wholesome ; whilst they demand very little trouble to make, and the expense is considerably less than if bought. The following, many of which are very old recipes, have been chosen as requiring no recondite utensils in their manufacture, and involving but little expense. But before starting on these recipes, it may be well to impress one or two points on the intending maker of such dainties. First, the fruit, used for liqueurs, cordials, &c., must be in prime condition, and the rules concerning fruit for preserving holds even more strongly with regard for those used in liqueurs. Next, see that the sugar is first-rate, and pure cane sugar at that. This may be a little more expensive at the start, but is amply made un by the superior quality of the result, both as to flavour and keeping power. Inferior sugar necessarily involves clarification, if the liqueur is not to be cloudy (an unpardonable fault), which wastes both time and material considerably, and gives a good deal of unnecessary trouble. In the following recipes it is taken for granted that pure cane sugar of the best quality is used, therefore nothing is said as to clarification. If, however, there is any doubt on the matter, here is the way to clarify the syrup : Put six or seven pounds of loaf sugar in a large preserving pan with two quarts of cold spring water, and the whites and shells of two eggs ; let it come as slowly as possible to the boil, whisking it all the time with a delicately clean wire whisk, till the sugar is entirely dissolved ; as soon as it boils up and a thick scum forms at the top, stop whisking at once, let it rise up in the pan for a moment, then at once turn off the flame if using a stove or a gas ring, or lift it off if it is on the fire ; let it stand for a minute or two to settle, then pour it off through a jelly bag previously scalded in boiling water, and wrung dry, into a basin, when it should run perfectly clear.

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Raw Fruit Preserve

The "Queen" cookery books: Pickles and Preserves