Take large, select but not overripe ones. Stem them and put into a
bottle, giving them a shake now and then to settle them down ; have
ready, a hot syrup of sugar, with just water enough to dissolve it ; let
boil ten minutes, then pour over and seal up ; turn the bottle upside
down to be sure there is no air in it. If done so, they will retain their
color and flavor. Then wrap the bottles in paper and put away in the
cellar.
DRIED AND CANDIED FRUITS. 497
TOMATOES.
Scald enough to remove the skin, then let them come to a boil and
no more ; have your cans ready, begin to fill them, shake a little pepper✪ Canned Tomatoes
and salt, then a layer of tomatoes, then salt and pepper, and so on until
full. You will find they will keep as fresh as when gathered. Don't
cut the tomatoes but leave them whole.
TO KEEP TOMATOES.
Take ripe tomatoes and wipe them dry, taking care not to break the
skin. Put them into a jar with cold vinegar, adding a thin muslin bag
filled with cloves and whole peppers✪ Pickled Tomatoes. Then cork the jar tightly with a
cork that has been dipped in melted rosin, and put away in a dry place.
Tomatoes pickled in this manner keep perfectly well and retain their
color. For this purpose use the small round plum tomatoes.
DRIED AND CANDIED FRUITS.
SELECTING FRUITS.
Of dried fruits, cherries and peaches are the best ; of canned fruits,
peaches, plums, large cherries and pineapples ; for jellies, currant,
raspberry and peach ; for jams, raspberry, blackberry, pear and quince.
Rhubarb makes a delicious preserve to some, as also do black currants,
and yet there are those \vho can eat neither. Rhubarb can be mixed
with any kind of fruit half and half, and in a short time will taste exactly
like the fruit with which it is mixed.
DRIED FRUIT.
To keep dried fruit from becoming wormy — after being prepared, as it
should always be before putting away, by scalding — as you put it in sacks
scatter amongst it pieces of sassafras bark from the root. Tie closely ;
it will keep for years.
DRIED BLACKBERRIES.
Dry carefully in the sun like apples. Keep in a cool, dry place. This
is a cheaper way than any other for preserving them, and they make
excellent pies.
DRIED CITRON.
If you want your citron to look like the dried citron, pare and quarter.
if large ; boil until clear and soft enough to be easily pierced with a
fork ; take out and drain, then place in a nice syrup of sugar and water
and boil until the sugar has penetrated it. Take out and spread on
82
498 DRIED AND CANDIED FRUITS.
dishes to dry slowly, sprinkling several times with powdered sugar and
turning until dried enough. Pack in jars or boxes with sugar between
the layers.
DRIED WATER MELON RINDS.
After preserving, place in the sun and dry. They answer well in
puddings and cakes as substitutes for the imported citron.
CANDIED FRUITS.
Make a syrup as for preserves and boil the fruit until tender. Let
them stand two days in the syrup. Take out, drain carefully, lay them
on plates, sift sugar over them, and dry either in the sun or in a moder-
ately warm oven.
CANDIED CITRON. ✪ Candied Citron
Page 417 · 3 recipe records on this page
Presented as published in 1886. 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
Take large, select but not overripe ones. Stem them and put into a bottle, giving them a shake now and then to settle them down ; have ready, a hot syrup of sugar, with just water enough to dissolve it ; let boil ten minutes, then pour over and seal up ; turn the bottle upside down to be sure there is no air in it. If done so, they will retain their color and flavor. Then wrap the bottles in paper and put away in the cellar.
DRIED AND CANDIED FRUITS. 497
TOMATOES.
Scald enough to remove the skin, then let them come to a boil and no more ; have your cans ready, begin to fill them, shake a little pepper and salt, then a layer of tomatoes, then salt and pepper, and so on until full. You will find they will keep as fresh as when gathered. Don't cut the tomatoes but leave them whole.
TO KEEP TOMATOES.
Take ripe tomatoes and wipe them dry, taking care not to break the skin. Put them into a jar with cold vinegar, adding a thin muslin bag filled with cloves and whole peppers. Then cork the jar tightly with a cork that has been dipped in melted rosin, and put away in a dry place. Tomatoes pickled in this manner keep perfectly well and retain their color. For this purpose use the small round plum tomatoes.
DRIED AND CANDIED FRUITS.
SELECTING FRUITS.
Of dried fruits, cherries and peaches are the best ; of canned fruits, peaches, plums, large cherries and pineapples ; for jellies, currant, raspberry and peach ; for jams, raspberry, blackberry, pear and quince. Rhubarb makes a delicious preserve to some, as also do black currants, and yet there are those who can eat neither. Rhubarb can be mixed with any kind of fruit half and half, and in a short time will taste exactly like the fruit with which it is mixed.
DRIED FRUIT.
To keep dried fruit from becoming wormy — after being prepared, as it should always be before putting away, by scalding — as you put it in sacks scatter amongst it pieces of sassafras bark from the root. Tie closely ; it will keep for years.
DRIED BLACKBERRIES.
Dry carefully in the sun like apples. Keep in a cool, dry place. This is a cheaper way than any other for preserving them, and they make excellent pies.
DRIED CITRON.
If you want your citron to look like the dried citron, pare and quarter.
if large ; boil until clear and soft enough to be easily pierced with a
fork ; take out and drain, then place in a nice syrup of sugar and water
and boil until the sugar has penetrated it. Take out and spread on
498 DRIED AND CANDIED FRUITS.
dishes to dry slowly, sprinkling several times with powdered sugar and turning until dried enough. Pack in jars or boxes with sugar between the layers.
DRIED WATER MELON RINDS.
After preserving, place in the sun and dry. They answer well in puddings and cakes as substitutes for the imported citron.
CANDIED FRUITS.
Make a syrup as for preserves and boil the fruit until tender. Let them stand two days in the syrup. Take out, drain carefully, lay them on plates, sift sugar over them, and dry either in the sun or in a moderately warm oven.
CANDIED CITRON.
Records on this page
Canned TomatoesPickled TomatoesCandied Citron