Green Gage and Egg Plums. — Pour boiling water
over them and remove the skins. Allow equal quan-
tities of fruit and sugar, and make the syrup in the
usual way. Then lay in a few plums at a time and
boil gently five minutes ; lay them in a jar as you take
them from the kettle, and when all are done pour the
boiling syrup over them and seal.
Chickesaw plums may be preserved in the same
manner after removing the skin with a sharp knife as
they cannot be peeled by using boiling water.
Quince Preserves. — Peel and cut into round slices,
cook until tender in water, and then make a syrup of
the water in which they were boiled, and three-fourths
of a pound of sugar to each pound of fruit. When the
syrup is ready, return the fruit to the kettle and boil
gently half an hour.
Quince and Apple Preserves. — Pare and quarter
sweet apples, make a syrup of half a pound of sugar lo
a pound of fruit, and add three sliced California quinces
to a gallon of apples and cook till tender.
Quince Preserves, (without boiling the syrup.) —
Weigh twelve ounces of sugar for every pound of fruit,
boil the quinces until tender in just enough water to
cover them. Drain the slices and lay in a jar with al-
ternate layers of sugar, cover the jar close by pasting
papers over the top. Do not try to keep them longer
than April.
Grapes. — This fruit makes an excellent preserve.
Remove the seeds from a slit in the side with a small
penknife. Put half a pound of sugar to a pound of fruit,
cook half an hour and seal up.
Barberry Jam. — To one pound of barberries, eigh-
teen ounces of sugar, dissolve the sugar with a very
little water, and when it is boiling add the pound of
fruit. Cook until the fruit stops making a snappmg
sound and the juice will jell when tried in a spoon.
It is better to make a pound at a time and seal in bowls.
Barberries also make an excellent spiced sweet pickle
to use with roast poultry.
Barberry Jelly. — Eighteen ounces of sugar to one
pound of juice✪ Quince Preserves. The time of cooking varies according
to the ripeness of the fruit. Keep testing it as it jells
quickly.
Pear Preserves. — Peel and cut into halves Duchess
pears, drop them at once into water. Do not peel many
at a time as they get dark if allowed to stand unless
you add lemon juice to the water. Make a syrup of
one-third of a pound of sugar, the juice of one small
lemon and some water✪ Pear Preserves, drop enough pears into this to
fill a quart glass self-sealing jar. Cook until tender
and seal air-tight. These will be very white and deli-
cious if properly prepared.
Common Pears. — Small sweet pears are very good
cooked in a syrup of one-half pound of sugar to a pound
of fruit, add a small teacupfulof water to every pound
of fruit. When the pears are nearly done, add some
fine large raisins, cook until these are plump and can
the whole while hot.
Iron Pears. — Quarter them and boil in enough water
to cover them for two or three hours or until tender,
make a syrup of three-fourths of a pound of sugar for
each pound of pears and boil the fruit slowly in this
syrup until it is a fine red color.
Newtown Pippins. — One pound of sugar to one
pound of fruit and one sliced lemon for each pound,
make a syrup and boil the apples until clear and ten-
der.
Page 48 · 3 recipe records on this page
Presented as published in 1892. 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
Green Gage and Egg Plums. — Pour boiling water over them and remove the skins. Allow equal quantities of fruit and sugar, and make the syrup in the usual way. Then lay in a few plums at a time and boil gently five minutes ; lay them in a jar as you take them from the kettle, and when all are done pour the boiling syrup over them and seal.
Chickesaw plums may be preserved in the same manner after removing the skin with a sharp knife as they cannot be peeled by using boiling water.
Quince Preserves. — Peel and cut into round slices, cook until tender in water, and then make a syrup of the water in which they were boiled, and three-fourths of a pound of sugar to each pound of fruit. When the syrup is ready, return the fruit to the kettle and boil gently half an hour.
Quince and Apple Preserves. — Pare and quarter sweet apples, make a syrup of half a pound of sugar lo a pound of fruit, and add three sliced California quinces to a gallon of apples and cook till tender.
Quince Preserves, (without boiling the syrup.) — Weigh twelve ounces of sugar for every pound of fruit, boil the quinces until tender in just enough water to cover them. Drain the slices and lay in a jar with alternate layers of sugar, cover the jar close by pasting papers over the top. Do not try to keep them longer than April.
Grapes. — This fruit makes an excellent preserve. Remove the seeds from a slit in the side with a small penknife. Put half a pound of sugar to a pound of fruit, cook half an hour and seal up.
Barberry Jam. — To one pound of barberries, eighteen ounces of sugar, dissolve the sugar with a very little water, and when it is boiling add the pound of fruit. Cook until the fruit stops making a snapping sound and the juice will jell when tried in a spoon. It is better to make a pound at a time and seal in bowls. Barberries also make an excellent spiced sweet pickle to use with roast poultry.
Barberry Jelly. — Eighteen ounces of sugar to one pound of juice. The time of cooking varies according to the ripeness of the fruit. Keep testing it as it jells quickly.
Pear Preserves. — Peel and cut into halves Duchess pears, drop them at once into water. Do not peel many
at a time as they get dark if allowed to stand unless you add lemon juice to the water. Make a syrup of one-third of a pound of sugar, the juice of one small lemon and some water, drop enough pears into this to fill a quart glass self-sealing jar. Cook until tender and seal air-tight. These will be very white and delicious if properly prepared.
Common Pears. — Small sweet pears are very good cooked in a syrup of one-half pound of sugar to a pound of fruit, add a small teacupfulof water to every pound of fruit. When the pears are nearly done, add some fine large raisins, cook until these are plump and can the whole while hot.
Iron Pears. — Quarter them and boil in enough water to cover them for two or three hours or until tender, make a syrup of three-fourths of a pound of sugar for each pound of pears and boil the fruit slowly in this syrup until it is a fine red color.
Newtown Pippins. — One pound of sugar to one pound of fruit and one sliced lemon for each pound, make a syrup and boil the apples until clear and tender.
Records on this page
Quince PreservesBarberry JamPear Preserves