Jane Hamilton's recipes

changing the water once. Then put them in cold water and boil them until a straw can be darted through them. Throw away the water in which the oranges are boiled, as it has a bitter taste. Make a syrup of two pounds of loaf sugar and a pint of water to a pound of oranges; perforate the oranges all over with a sharp two-pronged fork or knitting-needle, and boil them in syrup. After the oranges are done take them out, and let the syrup boil until it is thick enough; then pour it hot over the oranges. The second day examine the oranges, and if the syrup is not thick enough boil it over and pour it hot on them. It must cover the oranges. Weigh the oranges before putting them in the water. ORANGE PEEL. Take off the peelings carefully ; take only those peelings that are thick and have no imperfections on them; weigh them, then lay in cold water for two days, changing (152) the water night and morning. Boil them in water until you can run a straw through them, then take them out and lay them separately in a dish. Do not use the water in which the peelings were boiled for making the syrup. Make a syrup with two pounds of loaf sugar to a quart of water (for a pound of peelings). Boil the peelings in it until done, then put them in jars, and when the syrup is done pour it over the peelings. To candy the peelings boil the syrup longer. PEACH. Pare the peaches carefully and take out the stones of about half the quantity you wish to preserve. To one pound of fruit put one pound of loaf sugar and half a pint of water. Put the sugar and water on the fire, let it boil for twenty minutes, then put in the peaches and boil them for a time, or until they are nearly transparent. After they are done lay them in a dish, each peach (153) separate from the others. Boil the syrup until it becomes ropy, put it in a bowl, to get entirely cold; when both syrup and peaches are entirely cold put them in jars and cover closely. It is an improvement to the peaches to put a few peeled kernels into the syrup. In making preserves the heat should be uniform and not too great. If the fruit boils too fast it will not be so perfect. PEAR. Pare the pears, leaving the stems on, and weigh them. To one pound of fruit put a pound of loaf sugar (if fruit is sweet) or a pound and a quarter (if fruit is sour), and one pint of water. Boil the sugar and water about fifteen minutes, then put in the pears, and boil until a straw can be run through them. Take them out, lay them in a dish, boil the syrup until it becomes a thin jelly, then pour into a bowl. When the fruit and syrup become entirely cold put them into jars and cover closely. The pears should be red and nearly transparent before they are taken out of the syrup. QUINCE.