Take almost ripe apricots; make a syrup of half
their weight in sugar and water enough to cover them✪ Brandied Apricots.
When it is boiling put the apricots in, and let them
remain four or five minutes. Take out the fruit and
place in jars; boil the syrup until it is reduced to half;
then add to it sufficient brandy to cover the apricots ;
let cool ; pour over them and seal.
26 THE NEW ANNIE DENNIS COOK BOOK
Apricot Jelly
Peel almost ripe apricots; place in porcelain kettle
and nearly cover with water; boil until perfectly done.
Strain, and add one measure of sugar✪ Apricot Jelly to each pint of
juice. Boil thirty minutes, or until it jellies.
Apricots Crystallized
Take half ripe apricots; dip them a few at a time
with a wire dipper, into strong, hot soda water; let
them stay one minute, rub them off with a coarse towel
and drop them into cold water. Make a syrup of half
a pound of sugar to one pound of fruit✪ Apricots Crystallized; let it boil ten
minutes. Cut the apricots in halves, remove the seed
and put them in the syrup, not many at a time, or they
will become soft. Let them boil fifteen minutes, take
out of the syrup, place on flat dishes and put them in
the sun. Cook more fruit in the syrup ; continue until
all have been boiled. Then begin with the first dish
and reboil all the fruit until it is transparent, taking
care to keep it firm. After reboiling let the apricots
remain in the sun all day ; then the next morning make
a fresh syrup, very thick, and boil the fruit a few
minutes ; take out and put on dishes ; keep in the sun
until dry. When dry, pack in boxes, with oiled paper
between the layers.
Peaches may be crystallized in the same way using
the freestone peaches.
To Preserve Dried Apricots
Follow the directions for preserving dried peaches,
using two pounds of sugar✪ To Preserve Dried Apricots, instead of one and a half.
PEACHES
Preserves
Select large clingstone peaches, white or yellow,
almost ripe, but perfectly firm. Peel and cut into
halves, pack in earthen jars, in layers with sugar,
using one pound of sugar to each pound of fruit✪ Peach Preserves. Put
THE NEW ANNIE DENNIS COOK BOOK 27
first, a layer of peaches, then of sugar until all is used ;
cover and let stand from twelve to twenty-four hours.
Pour off the syrup, and boil five minutes, then put in
the peaches and boil until transparent. Take them out
of the syrup, pack in jars and if the syrup is thin boil
until there is just enough to cover the fruit.
When ripe peaches are used the syrup should be
made and well boiled before the peaches are put in, and
the peaches should be preserved as soon as peeled.
Peach Jam
Pare, stone, and cut into thin slices half a peck of
freestone peaches, and to each pound of fruit add three-
quarters of a pound of suga✪ Peach Jamr. Put them into a
preserving kettle and let them cook until clear, which
will probably require an hour. Then crack one-third
of the peach-stones, remove the kernels, blanch them
in boiling water, cut them into thin slices, and add to
the peaches. This should be done as soon as fruit is
set on the fire, so that the kernels can cook with it.
When done, put into gjass jars. For use in small
families the pint size is better than the quarts.
Peach Leather ✪ Peach Leather
Page 12 · 7 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
Take almost ripe apricots; make a syrup of half their weight in sugar and water enough to cover them. When it is boiling put the apricots in, and let them remain four or five minutes. Take out the fruit and place in jars; boil the syrup until it is reduced to half; then add to it sufficient brandy to cover the apricots ; let cool ; pour over them and seal.
Apricot Jelly
Peel almost ripe apricots; place in porcelain kettle and nearly cover with water; boil until perfectly done. Strain, and add one measure of sugar to each pint of juice. Boil thirty minutes, or until it jellies.
Apricots Crystallized
Take half ripe apricots; dip them a few at a time with a wire dipper, into strong, hot soda water; let them stay one minute, rub them off with a coarse towel and drop them into cold water. Make a syrup of half a pound of sugar to one pound of fruit; let it boil ten minutes. Cut the apricots in halves, remove the seed and put them in the syrup, not many at a time, or they will become soft. Let them boil fifteen minutes, take out of the syrup, place on flat dishes and put them in the sun. Cook more fruit in the syrup ; continue until all have been boiled. Then begin with the first dish and reboil all the fruit until it is transparent, taking care to keep it firm. After reboiling let the apricots remain in the sun all day ; then the next morning make a fresh syrup, very thick, and boil the fruit a few minutes ; take out and put on dishes ; keep in the sun until dry. When dry, pack in boxes, with oiled paper between the layers.
Peaches may be crystallized in the same way using the freestone peaches.
To Preserve Dried Apricots
Follow the directions for preserving dried peaches, using two pounds of sugar, instead of one and a half.
PEACHES
Preserves
Select large clingstone peaches, white or yellow, almost ripe, but perfectly firm. Peel and cut into halves, pack in earthen jars, in layers with sugar, using one pound of sugar to each pound of fruit. Put
first, a layer of peaches, then of sugar until all is used ; cover and let stand from twelve to twenty-four hours. Pour off the syrup, and boil five minutes, then put in the peaches and boil until transparent. Take them out of the syrup, pack in jars and if the syrup is thin boil until there is just enough to cover the fruit.
When ripe peaches are used the syrup should be made and well boiled before the peaches are put in, and the peaches should be preserved as soon as peeled.
Peach Jam
Pare, stone, and cut into thin slices half a peck of freestone peaches, and to each pound of fruit add three-quarters of a pound of sugar. Put them into a preserving kettle and let them cook until clear, which will probably require an hour. Then crack one-third of the peach-stones, remove the kernels, blanch them in boiling water, cut them into thin slices, and add to the peaches. This should be done as soon as fruit is set on the fire, so that the kernels can cook with it. When done, put into gjass jars. For use in small families the pint size is better than the quarts.
Peach Leather
Records on this page
Brandied ApricotsApricot JellyApricots CrystallizedTo Preserve Dried ApricotsPeach PreservesPeach JamPeach Leather