Stewed Pears. — If small and ripe, cut out the blossom end with-
out paring or coring ; put into a sauce-pan, with water enough to
cover them, and stew until tender; add one-half cup of sugar for
every quart of pears✪ Stewed Pears, and stew all together ten minutes ; take out the
pears and lay them in a covered bowl to keep warm; add to the syrup
a little ginger or a few cloves ; boil fifteen minutes longer, and pour
over the fruit hot.
Watermelon Preserves. — Peel the shell or skin off; cutting in
any sized pieces. Lay in alum-water over night, then take out and
drain. Use a pound of rind to a pound of sugar✪ Watermelon Preserves in preserving, unless
you can the fruit, then it does not require near as much sugar, and
makes a very nice sauce to be eaten with cream.
COOKERY RECIPES. 5OI
Preserved Orange-Peel. — Weigh the oranges whole, and allow
pound to pound✪ Preserved Orange-Peel ; peel the oranges neatly, and cut the rinds into
narrow shreds ; boil till tender, changing the water twice, replenish-
ing with hot from the tea-kettle; squeeze the strained juice of the
oranges over the sugar ; let this heat to a boil. Put in the shreds,
and boil twenty minutes. Lemon-peel can be preserved in the same
way, only allowing more sugar.
Preserved Strawberries. — Allow pound to pound sugar and
fruit✪ Preserved Strawberries ; put in a preserving kettle together over a slow fire till the
sugar melts ; boil twenty-five minutes fast. Take out the fruit in a
perforated skimmer, and fill your jars three-fourths full. Boil and
skim the syrup five minutes more, pour it over the fruit, filling the
jars, and seal up while hot. Keep in a cool, dry place.
To Preserve Grapes (i). — Procure some tin cases of any con-
venient size, and put in a layer of dry sand or charcoal, and then a
bunch of grapes✪ To Preserve Grapes (1) until the case is full ; seal down the lid and make them
air-tight, and bury them to any convenient depth in the ground.
To Preserve Grapes (2). — First, pick off all unsound or unripe
ones, and lay the clusters in an empty room on papers until dry, for in
all packages some will be crushed and dampen others ; then in the
crate place first a layer of grapes, then a thickness of paper✪ To Preserve Grapes (2), so as to
exclude the air and keep them separate ; then grapes and then paper,
and so on until you have three or four layers, and no more than four.
If the box is to hold more, put in a partition to support the others
that are to be packed.
Preserved Grapes in Bunches. — Take out the stones from the
bunches with a pin, breaking them as little as possible ; boil some
clarified sugar to nearly candying point✪ Preserved Grapes in Bunches ; then put in sufficient grapes
to cover the bottom of the preserving kettle, without laying them on
each other, and boil for nearly five minutes, merely to extract all the
juice; lay them in an earthen pan and pour the syrup over them;
cover with paper, and the next day boil the syrup, skimming it well,
for five minutes ; put in the grapes, let them boil a minute or two;
put them in pots, and pour the syrup over them, after which tie
down.
502 THE hearthstone; OR, LIFE AT HOME.
Page 323 · 7 recipe records on this page
Presented as published in 1883. 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
Stewed Pears. — If small and ripe, cut out the blossom end without paring or coring ; put into a sauce-pan, with water enough to cover them, and stew until tender; add one-half cup of sugar for every quart of pears, and stew all together ten minutes ; take out the pears and lay them in a covered bowl to keep warm; add to the syrup a little ginger or a few cloves ; boil fifteen minutes longer, and pour over the fruit hot.
Watermelon Preserves. — Peel the shell or skin off; cutting in any sized pieces. Lay in alum-water over night, then take out and drain. Use a pound of rind to a pound of sugar in preserving, unless you can the fruit, then it does not require near as much sugar, and makes a very nice sauce to be eaten with cream.
Preserved Orange-Peel. — Weigh the oranges whole, and allow pound to pound ; peel the oranges neatly, and cut the rinds into narrow shreds ; boil till tender, changing the water twice, replenishing with hot from the tea-kettle; squeeze the strained juice of the oranges over the sugar ; let this heat to a boil. Put in the shreds, and boil twenty minutes. Lemon-peel can be preserved in the same way, only allowing more sugar.
Preserved Strawberries. — Allow pound to pound sugar and fruit ; put in a preserving kettle together over a slow fire till the sugar melts ; boil twenty-five minutes fast. Take out the fruit in a perforated skimmer, and fill your jars three-fourths full. Boil and skim the syrup five minutes more, pour it over the fruit, filling the jars, and seal up while hot. Keep in a cool, dry place.
To Preserve Grapes (i). — Procure some tin cases of any convenient size, and put in a layer of dry sand or charcoal, and then a bunch of grapes until the case is full ; seal down the lid and make them air-tight, and bury them to any convenient depth in the ground.
To Preserve Grapes (2). — First, pick off all unsound or unripe ones, and lay the clusters in an empty room on papers until dry, for in all packages some will be crushed and dampen others ; then in the crate place first a layer of grapes, then a thickness of paper, so as to exclude the air and keep them separate ; then grapes and then paper, and so on until you have three or four layers, and no more than four. If the box is to hold more, put in a partition to support the others that are to be packed.
Preserved Grapes in Bunches. — Take out the stones from the bunches with a pin, breaking them as little as possible ; boil some clarified sugar to nearly candying point ; then put in sufficient grapes to cover the bottom of the preserving kettle, without laying them on each other, and boil for nearly five minutes, merely to extract all the juice; lay them in an earthen pan and pour the syrup over them; cover with paper, and the next day boil the syrup, skimming it well, for five minutes ; put in the grapes, let them boil a minute or two; put them in pots, and pour the syrup over them, after which tie down.
502 THE hearthstone; OR, LIFE AT HOME.
Records on this page
Stewed PearsWatermelon PreservesPreserved Orange-PeelPreserved StrawberriesTo Preserve Grapes (1)To Preserve Grapes (2)Preserved Grapes in Bunches