Cassell's dictionary of cookery

preserving, the Siberian crabs should be gathered before they are fully ripe, as thenfine acidity and agreeable texture are then in perfection; when mellow, they are mealy and juiceless. Fill the jars with them in order to judge what quantity will suffice, put them into a German saucepan of water, and barely scald them ; the moment one of the skins begins to crack, take them off the fire, pour them into a stone colander, peel them (this operation is easily performed, for the peel will curl up as fine, tough, and thin as gold-beater's-skin) ; then, having made a thin syrup, put the fruit into the jars and pour it hot upon them, push down the apples as they rise to the surface in order to insure their all coming in contact with SIB (872) SIC the syrup, and set them away uncovered. On the following day pour them all out into a colander, place the syrup in the saucepan with more sugar, so as to insure a thick syru]), boil and skim it, and again return it hot over the fruit ; continue to keep the mouths of the jars open, and the next day, if they are soft enough, and the syrup appears sufficiently thick and clear, tie them over with bladder. In a week, look at them, and if any mould or fermentation begin to show, reboil the syrup as before directed. For puddings and pies the Siberian crab cannot be excelled. These apples require neither peeling nor coring, and if used before they become mellow, are juicy and brisk in flavour ; the core remains entire, and imparts a unique and most delicious flavour ; they are less trouble also than most other fruits from their being dressed whole. Siberian Crabs, To Preserve Whole. — No. 1. Boil an inch of cinnamon, three or four cloves, and a small piece of whole ginger in a pint of water till it is pleasantly flavoured. Strain it, and make it into syrup by boihng with it for a quarter of an hour a pound of loaf sugar, and let it stand till cold. Put it into a pan, with a pint of Siberian crabs, which have been well wiped with a cloth and pricked with a needle about the stalks, and let all get hot together. Take the preparation off the fire, let it get cold, then heat it again, and repeat this process three times. When the crabs look clear, lift them out, put them into jars, and pour the syrup over them. Put brandy papers over the top, and cover the fruit in the usual way. If more convenient, the syrup may be boiled on three successive days. No. 2. Take the crabs with an inch or more of stalk, wash them well, and prick them in three or four places round the stalk. Put them into a pan, and pour upon them as much boiling water as will barely cover them. When cold, drain them from the liquor, then boil the liquor with a pound of refined sugar to every pint. When it is thick and clear, poui- it upon the crabs, and let them stand in a cool place for twenty-four hours. Put fruit and syrup into a pan, and make both scalding hot. Lift out the fruit, boil up the juice, and pour it upon the crabs. Repeat this process till the fruit looks clear, and be careful in these later boilings to let the syrup get quite cold before it is poured upon the fruit. Put the jam carefully into jars, and cover in the usual way. Time, five or six days. Probable cost, uncertain — Siberian crabs being seldom sold. Siberian Crabs {see Crab Apples, Siberian) .