they are cored; wash them again that the syrup may
be clear. After weighing the apples keep them
covered from the air (as it turns them dark) till you
have made a syrup of the sugar and one quart of
water✪ Canned Apples or more according to quantity of fruit. Boil
and skim. If the sugar is specky strain it, and then
put in apples enough for four quarts at a time, let get
hot slowly, as soon as tender, can them as directed in
canning. Do not can them till cold weather as they
will keep better. A nice way is to mix a few quinces
with the apples, by partly cooking the quinces first.
To two quarts of apples put one quart quinces, they
require more sugar than apples. Never cook nor eat
what seenis to be the sound part of decayed fruit of
any kind; its very breath is tainted. The Duchess
and Maiden Blush are superior for cooking. Always
use a porcelain-lined or granite kettle for cooking all
kinds of fruits and pickles. Apple preserves are made
the same way, only, three-fourths pound of sugar to
one of apples.
Canned Peaches.
Select fruit just ripe, but not soft, the late Crawford
is the best, though there is a very rich white peach if
you can obtain it. Peel and cut in halves, take out
the pit, cover them with a paper, as they turn dark in
the atmosphere; (have a wet cloth in your dish, to
wipe knife and fingers on often for paring all fruits).
Rinse quickly in water and drain. One cup of sugar to
two quarts of peaches✪ Canned Peaches, or as you like it. Prepare the
syrup as for apples. Do not boil as they will boil to
pieces, but keep them boiling hot and press down dip-
ping the syrup on top. Do not stir fruit that you wish
tQ keep whole. When clear or boiling hot can them.
2i6 The Queen Cook Book
If you wish them rich as preserves put one cup and a
half of sugar to one pound of peaches.
Pears.
Pears should be pared and halved and cored, not
only taking out the seeds, but all the core to the stem;
keep them covered, rinse in cold water, drain, make
the syrup, skim and strain if necessary, they require
much less sugar than peaches, and require to be
cooked twice as long or more, till they can be pierced
easily, with fork. Some like sliced lemon in them.
A little green ginger root added to the syrup gives a
very pleasant flavor, as pears are quite tasteless.
Plums.
To can plums allow one-half pound of sugar✪ Canned Pears (or a
coffee cup) to one pound of fruit; wash and pick of!
the stems; prick each end of the plums quite through
with a darning needle, put in a stone jar; make the
syrup, putting as little water as possible to melt the
sugar, for the plums are very juicy. Put one cup of
water in the kettle with what sugar it will melt slowly
and then keep adding till all is melted, boiled and
skimmed, then pour it boiling hot over the plums.
Put a nice clean plate on them, to keep tlie plums
under the syrup, and let stand until the next day;
pour the syrup from the plums and let boil again,
pouring it on the plums, repeat this process three
days; then put the syrup over the fire, and when it
comes to a boil add the plums, and cook slowly fifteen
minutes, then fill your cans and seal. The object of
scalding them so many times is to prevent them from
breaking to pieces. This is good for all kinds of
plums. Plum preserves are mad^ the same way, using
The Queen Cook Book 217
pound for pound, or some will only require three-
tourths of a pound of sugar to a pound of fruit.
Plum Marmalade.
Pour boiling water over the plums to take the skins
off easily; take off the skins, take out the pits, then
weigh; if sour use pound for pound, if not, three-fourths
of a pound of sugar to a pound of fruit. To make the
syrup add as little water as possible to melt it, then
put in the fruit and cook till smooth, say thirty min-
utes, if not smooth put it through a sieve; put it in
cups or small jars.
Quinces.
Page 83 · 3 recipe records on this page
Presented as published in 1895. 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
they are cored; wash them again that the syrup may be clear. After weighing the apples keep them covered from the air (as it turns them dark) till you have made a syrup of the sugar and one quart of water or more according to quantity of fruit. Boil and skim. If the sugar is specky strain it, and then put in apples enough for four quarts at a time, let get hot slowly, as soon as tender, can them as directed in canning. Do not can them till cold weather as they will keep better. A nice way is to mix a few quinces with the apples, by partly cooking the quinces first. To two quarts of apples put one quart quinces, they require more sugar than apples. Never cook nor eat what seenis to be the sound part of decayed fruit of any kind; its very breath is tainted. The Duchess and Maiden Blush are superior for cooking. Always use a porcelain-lined or granite kettle for cooking all kinds of fruits and pickles. Apple preserves are made the same way, only three-fourths pound of sugar to one of apples.
Canned Peaches.
Select fruit just ripe, but not soft, the late Crawford is the best, though there is a very rich white peach if you can obtain it. Peel and cut in halves, take out the pit, cover them with a paper, as they turn dark in the atmosphere; (have a wet cloth in your dish, to wipe knife and fingers on often for paring all fruits). Rinse quickly in water and drain. One cup of sugar to two quarts of peaches, or as you like it. Prepare the syrup as for apples. Do not boil as they will boil to pieces, but keep them boiling hot and press down dipping the syrup on top. Do not stir fruit that you wish to keep whole. When clear or boiling hot can them.
2i6 The Queen Cook Book
If you wish them rich as preserves put one cup and a half of sugar to one pound of peaches.
Pears.
Pears should be pared and halved and cored, not only taking out the seeds, but all the core to the stem; keep them covered, rinse in cold water, drain, make the syrup, skim and strain if necessary, they require much less sugar than peaches, and require to be cooked twice as long or more, till they can be pierced easily, with fork. Some like sliced lemon in them. A little green ginger root added to the syrup gives a very pleasant flavor, as pears are quite tasteless.
Plums.
To can plums allow one-half pound of sugar (or a coffee cup) to one pound of fruit; wash and pick of! the stems; prick each end of the plums quite through with a darning needle, put in a stone jar; make the syrup, putting as little water as possible to melt the sugar, for the plums are very juicy. Put one cup of water in the kettle with what sugar it will melt slowly and then keep adding till all is melted, boiled and skimmed, then pour it boiling hot over the plums. Put a nice clean plate on them, to keep tlie plums under the syrup, and let stand until the next day; pour the syrup from the plums and let boil again, pouring it on the plums, repeat this process three days; then put the syrup over the fire, and when it comes to a boil add the plums, and cook slowly fifteen minutes, then fill your cans and seal. The object of scalding them so many times is to prevent them from breaking to pieces. This is good for all kinds of plums. Plum preserves are mad^ the same way, using
The Queen Cook Book 217
pound for pound, or some will only require threetourths of a pound of sugar to a pound of fruit.
Plum Marmalade.
Pour boiling water over the plums to take the skins off easily; take off the skins, take out the pits, then weigh; if sour use pound for pound, if not, three-fourths of a pound of sugar to a pound of fruit. To make the syrup add as little water as possible to melt it, then put in the fruit and cook till smooth, say thirty minutes, if not smooth put it through a sieve; put it in cups or small jars.
Quinces.
Records on this page
Canned ApplesCanned PeachesCanned Pears