Stew as many peaches as you choose, allowing a
quarter of a pound of sugar to one of fruit ; mash it
up smooth as it cooks ; when it is dry enough to
spread in a thin sheet on a board greased with butter,
set it out in the sun to dry ; and when dry it can be
rolled up like leather, wrapped up in a cloth, and will
keep perfectly from season to season. School chil-
I23
124
TO PRESERVE PEARS.
dren regard it as a delightful addition to their lunch
of biscuit or cold bread. Apple and quince leather
are made in the same fashion, only a little flavoring
of spice or lemon is added to them. These leathers
are made in the Valley of Virginia, and seldom seen
elsewhere in the State. — Virginia Cookery-Book :
Mary Stuart Smith. Harper & Brothers , Pubs.
(By peri)
To Preserve Pears.
For preserving, small pears are better than large
ones. Pare them, and make a sirup with their
weight of sugar and a little water. Leave the stem
on, and stick a clove in the blossom end of each.
Stew till perfectly transparent. — Arthur's Home
Magazine. (By peri)
Preserved Cherries.
Stone, and to every pound take a pound of sugar✪ To Preserve Pears.
Place the fruit and sugar in your kettle in alternate
layers, and boil and skim until the cherries are
tender and the sirup is rich. — Arthur's Home
Magazine. (By peri)
Preserved Crab Apple.
“Take the red Siberian crab-apple; leave the
stems on, and heat slowly to boiling in water suffi-
cient to cover them. When the skins break, skim
them out of the pan, and remove the skins. Allow
one and one-fourth pounds of sugar and one teacup
of water to every pound of fruit. Boil water and
sugar until the scum ceases to rise. To the sirup
TO PRESERVE WATERMELON-RINDS. 125
add the juice of one lemon to every three pounds of
fruit ; add the fruit, boil until tender, and can imme-
diately.”
To Preserve Watermelon-Rinds.
Do not cut your rinds too thin ; pare off the out-
side green rind ; soak them two days in clean soft
water, and then drain them. Take six pounds of
sugar and three pints of water✪ To Preserve Watermelon-Rinds, boil to a thick sirup ;
then add your watermelon-rinds, and boil until they
are clear ; flavor with orange-flower water ; cool, and
put away in jars for use. — Godey’s Lady's Book.
{By perl)
Tomato Preserves.
“ Take the round yellow variety as soon as ripe ;
scald and peel ; then to seven pounds of tomatoes
add seven pounds of white sugar✪ Tomato Preserves, and let them stand
over night ; take the tomatoes out of the sugar, and
boil the sirup, removing the scum ; put in the toma-
toes, and boil gently fifteen or twenty minutes ;
remove the fruit again, and boil until the sirup
thickens. On cooling, put the fruit into jars, and
pour the sirup over it, and add a few slices of lemon
to each jar, and you will have something to please
the taste of the most fastidious.”
To Preserve Tomatoes.
In many gardens there is a plentiful supply of
green tomatoes yet on the vines, that will not ripen.
Allow one-half pound of white sugar to one pound
of fruit✪ To Preserve Tomatoes. Put into the preserving-pan, and add just
enough water to make sufficient sirup. Do not put
126
PRESERVED BARBERRIES.
✪ Preserved Barberries
Page 47 · 6 recipe records on this page
Presented as published in 1887. 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
Stew as many peaches as you choose, allowing a quarter of a pound of sugar to one of fruit ; mash it up smooth as it cooks ; when it is dry enough to spread in a thin sheet on a board greased with butter, set it out in the sun to dry ; and when dry it can be rolled up like leather, wrapped up in a cloth, and will keep perfectly from season to season. School chil-
TO PRESERVE PEARS.
dren regard it as a delightful addition to their lunch of biscuit or cold bread. Apple and quince leather are made in the same fashion, only a little flavoring of spice or lemon is added to them. These leathers are made in the Valley of Virginia, and seldom seen elsewhere in the State. — Virginia Cookery-Book : Mary Stuart Smith. Harper & Brothers, Pubs. (By peri)
To Preserve Pears.
For preserving, small pears are better than large ones. Pare them, and make a sirup with their weight of sugar and a little water. Leave the stem on, and stick a clove in the blossom end of each. Stew till perfectly transparent. — Arthur's Home Magazine. (By peri)
Preserved Cherries.
Stone, and to every pound take a pound of sugar. Place the fruit and sugar in your kettle in alternate layers, and boil and skim until the cherries are tender and the sirup is rich. — Arthur's Home Magazine. (By peri)
Preserved Crab Apple.
“Take the red Siberian crab-apple; leave the stems on, and heat slowly to boiling in water sufficient to cover them. When the skins break, skim them out of the pan, and remove the skins. Allow one and one-fourth pounds of sugar and one teacup of water to every pound of fruit. Boil water and sugar until the scum ceases to rise. To the sirup
TO PRESERVE WATERMELON-RINDS. 125
add the juice of one lemon to every three pounds of fruit ; add the fruit, boil until tender, and can immediately.”
To Preserve Watermelon-Rinds.
Do not cut your rinds too thin ; pare off the outside green rind ; soak them two days in clean soft water, and then drain them. Take six pounds of sugar and three pints of water, boil to a thick sirup ; then add your watermelon-rinds, and boil until they are clear ; flavor with orange-flower water ; cool, and put away in jars for use. — Godey’s Lady's Book. {By perl)
Tomato Preserves.
“ Take the round yellow variety as soon as ripe ; scald and peel ; then to seven pounds of tomatoes add seven pounds of white sugar, and let them stand over night ; take the tomatoes out of the sugar, and boil the sirup, removing the scum ; put in the tomatoes, and boil gently fifteen or twenty minutes ; remove the fruit again, and boil until the sirup thickens. On cooling, put the fruit into jars, and pour the sirup over it, and add a few slices of lemon to each jar, and you will have something to please the taste of the most fastidious.”
To Preserve Tomatoes.
In many gardens there is a plentiful supply of green tomatoes yet on the vines, that will not ripen. Allow one-half pound of white sugar to one pound of fruit. Put into the preserving-pan, and add just enough water to make sufficient sirup. Do not put
PRESERVED BARBERRIES.
Records on this page
To Preserve PearsPreserved CherriesTo Preserve Watermelon-RindsTomato PreservesTo Preserve TomatoesPreserved Barberries