Pip fruits are pared, cored and sliced. Stone fruits may or may not have the
stones removed. Peaches alwaj's should, and it is better to pare and slice them.
Plums are generally halved, and cherries have the pits removed.
To Dry Currants. — Berries and other fruits are sometimes dried with sugar
and heat. The directions for currants will also serve for other fruits : Take equal
weights of stemmed currants and sugar. Let them boil together for one minute, then
carefully skim the currants from the liquor, and spread on dishes to dry. Dry them
in the oven. The remaining syrup may be used for jelly.
To Dry Plums. — Split ripe plums, take the stones from them, and lay them
on plates or sieves to dry, in a warm oven or hot sun; take them in at sunset, and do
not put them out again until the sun will be upon them; turn them that they may be
done evenly; when perfectly dry, pack them in jars or boxes lined with paper, or
keep them in jars ; hang them in an airy place
XIII. Miscellaneous Recipes for Preserving.
Preserved Plums Without the Skins. — Pour boiling water over large egg
or other suitaljle plums; cover them until cold, then pull off the skins. Make a syrup
of a pound of suo^ar and a teacupful of water for each pound of fruit, and pour it
over- let them remain for a day or two, then drain off and boil again; skim it clear
and pour it hot over the plums. Let them remain until the next day, then put them
over the fire in the syrup ; boil them very gently until clear ; take them from the syrup
with a skimmer into the pots or jars ; boil the syrup until rich and thick ; take off
any scum which may arise, then let it cool and settle, and pour it over the plums.
62 TWENTIETH CENTURY HOME COOK BOOK.
Grapes Preserved, wittl Honey.— Take seven pounds of sound grapes on the
stems, the branches as perfect as i^ossible, and pack them away snugly, without
breaking, in a stone jar. Make a syrup of four pounds of honey and one ]3int of
good vinegar✪ Grapes Preserved with Honey, with cloves and cinnamon to suit, (about three ounces of each is the
rule). Boil them well together for twenty minutes, and skim well, then turn boiling-
hot water over the grapes and seal immediately. They will keep for years, if you
wish. Apples, peaches and plums may be done in this way.
Pigs of Tomatoes. — Pour boiling water over the tomatoes in order to remove
the skins; then weigh them and place '^' "" ~ "^ "~" '"'"'' "^ much sugar as you
have tomatoes, ✪ Pigs of Tomatoesand let them stand twi and boil and skim
it until no scum rises. Then pour it over the tomatoes, and let them stand two days,
as before, then boil and skim again. After a third time they are fit to dry, if the
weather is good ; if not, let them stand in the syrup until drying weather. Then
place on large earthen plates or dishes, and put them in the sun to dry, which will
take about a week, after which, pack them down in small wooden boxes, with fine
white sugar between each layer. Tomatoes prepared in this manner will keep for
years.
Syrup of Lemons. — Clarify three pounds lump sugar; then pour mto this,
while at weak candy height and boiling, the juice of eighteen lemons, and the peel of
three, grated✪ Syrup of Lemons. Boil together four minutes, strain through lawn and bottle. When
cold, cork tight for use. This syrup is then ready for lemonade, punch, ices,
jellies, etc.
XIV. Brandy Peaches and Other Brandied Fruits. ✪ Brandy Peaches and Other Brandied Fruits
Page 36 · 4 recipe records on this page
Presented as published in 1905. 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
Pip fruits are pared, cored and sliced. Stone fruits may or may not have the stones removed. Peaches always should, and it is better to pare and slice them. Plums are generally halved, and cherries have the pits removed.
To Dry Currants. — Berries and other fruits are sometimes dried with sugar and heat. The directions for currants will also serve for other fruits : Take equal weights of stemmed currants and sugar. Let them boil together for one minute, then carefully skim the currants from the liquor, and spread on dishes to dry. Dry them in the oven. The remaining syrup may be used for jelly.
To Dry Plums. — Split ripe plums, take the stones from them, and lay them on plates or sieves to dry, in a warm oven or hot sun; take them in at sunset, and do not put them out again until the sun will be upon them; turn them that they may be done evenly; when perfectly dry, pack them in jars or boxes lined with paper, or keep them in jars ; hang them in an airy place
XIII. Miscellaneous Recipes for Preserving.
Preserved Plums Without the Skins. — Pour boiling water over large egg or other suitable plums; cover them until cold, then pull off the skins. Make a syrup of a pound of sugar and a teacupful of water for each pound of fruit, and pour it over- let them remain for a day or two, then drain off and boil again; skim it clear and pour it hot over the plums. Let them remain until the next day, then put them over the fire in the syrup ; boil them very gently until clear ; take them from the syrup with a skimmer into the pots or jars ; boil the syrup until rich and thick ; take off any scum which may arise, then let it cool and settle, and pour it over the plums.
Grapes Preserved, wittl Honey.— Take seven pounds of sound grapes on the stems, the branches as perfect as i^ossible, and pack them away snugly, without breaking, in a stone jar. Make a syrup of four pounds of honey and one ]3int of good vinegar, with cloves and cinnamon to suit, (about three ounces of each is the rule). Boil them well together for twenty minutes, and skim well, then turn boilinghot water over the grapes and seal immediately. They will keep for years, if you wish. Apples, peaches and plums may be done in this way.
Pigs of Tomatoes. — Pour boiling water over the tomatoes in order to remove
the skins; then weigh them and place '^' "" ~ "^ "~" '"'"'' "^ much sugar as you
have tomatoes, and let them stand twi and boil and skim
it until no scum rises. Then pour it over the tomatoes, and let them stand two days, as before, then boil and skim again. After a third time they are fit to dry, if the weather is good ; if not, let them stand in the syrup until drying weather. Then place on large earthen plates or dishes, and put them in the sun to dry, which will take about a week, after which, pack them down in small wooden boxes, with fine white sugar between each layer. Tomatoes prepared in this manner will keep for years.
Syrup of Lemons. — Clarify three pounds lump sugar; then pour mto this, while at weak candy height and boiling, the juice of eighteen lemons, and the peel of three, grated. Boil together four minutes, strain through lawn and bottle. When cold, cork tight for use. This syrup is then ready for lemonade, punch, ices, jellies, etc.
XIV. Brandy Peaches and Other Brandied Fruits.
Records on this page
Grapes Preserved with HoneyPigs of TomatoesSyrup of LemonsBrandy Peaches and Other Brandied Fruits