Yearly this fruit seems to be growing in popular esti-
mation, so that we may hope to see it improved by culti-
vation. The wormy, defective character of most in mar-
ket calls for the utmost exercise of patience on the part of
the house-keeper. Unlike almost every other fruit, the
quince is unfit to preserve when freshly plucked, and
must be laid by on shelves to mellow and become fra-
grant. Wipe them off clean, and put them whole into a
large kettle, where they must be parboiled in plenty of
water and kept covered over. When sufficiently softened
take the quinces out and set them where they will cool as
fast as possible. Pare and core them nicely. Have some
whole and some in slices. Put them back into a portion
of the water in which they were parboiled and cook them
until you can pass a straw through them with ease ; then
put them on dishes to cool and acquire some firmness.
Take as much of the water in which they were boiled
as you think will be sufficient to cover them when the
sugar is added, and make a sirup of one pound of sugar
to one pound of fruit ; boil it, and when clarified put in
as many of the quinces as can cook at once without being
crowded and broken to pieces. Cover for a while with a
large plate (it makes them light -colored) and let them
VLBGINIA COOKMRT'BOOK. 343
boil slowly until they are clear. Every now and then
take them out of the kettle and lay them singly on dishes
to cool, while other pieces take their place in the kettle ;
by-and-by put them back, to cook more, while the others
cool, and so exchange until all are done equally and be-
come of a beautiful red hue. By covering the kettle
with a lid they remain yellow, but are really not nearly
so pretty a preserve. Let the sirup boil a while after the
quinces are taken out of it, and most likely it will jelly
and look beautiful, filling the place of the cores in those
that were left whole.
Pbab Pbeserves.
One pound of fruit, one pound of sugar ; pare off the
peelings thin. Make a nine sirup of nearly one pint of
water and one pound of sugar, and when clarified by boil-
ing and skimming put in the pears and stew gently until
clear. Choose rather pears like the Sickle for preserving,
both on account of the flavor and size. A nice way is to
stick a clove in the blossom end of each pear, for this
fruit seems to require some extraneous flavor to bring out
its own piquancy. Another acceptable addition to pear
preserves may be found instead by adding the juice and
thinly-pared rind of one lemon to each five pounds of the
fruit. If pears are hard and tough parboil them till ten-
der before beginning to preserve, and from the same
water take what you need for making their sirup.
If you can procure only large pears to preserve cut
them into halves, or even slices, so that they can get done
more quickly, and lose nothing in appearance either.
Raspbbbry Pbbsbbves.
The red Antwerp raspberry is deliciously fragrant, and
makes a pretty preserve by strewing a pound of sugar
344 VIRQINIA COOKERY-BOOK.
through a pound of berries, leaving them for two hours
to draw juice, then putting them on in a preserving-pan
over a brisk fire and letting them boil rapidly for just
twenty minutes. Put them hot into half - pint glasses,
cover first with brandy-papers, shut down the lid close,
and they will keep nicely.
For jam allow only half as much sugar as fruit. Cook
the fruit half an hour alone, and half an hour after the
two are combined, and there is no jam superior to it.
Some put a third part of the fruit in red currants, and re-
gard it as an improvement to raspberry jam. The Eng-
lish, so-called, or Philadelphia purple raspberry, are also
of very fine flavor when made into either jam or preserves
by the above directions.
Strawberry Preserves.✪ Raspberry Preserves
Page 115 · 4 recipe records on this page
Presented as published in 1884. 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
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Yearly this fruit seems to be growing in popular esti-
mation, so that we may hope to see it improved by culti-
vation. The wormy, defective character of most in mar-
ket calls for the utmost exercise of patience on the part of
the house-keeper. Unlike almost every other fruit, the
quince is unfit to preserve when freshly plucked, and
must be laid by on shelves to mellow and become fra-
grant. Wipe them off clean, and put them whole into a
large kettle, where they must be parboiled in plenty of
water and kept covered over. When sufficiently softened
take the quinces out and set them where they will cool as
fast as possible. Pare and core them nicely. Have some
whole and some in slices. Put them back into a portion
of the water in which they were parboiled and cook them
until you can pass a straw through them with ease ; then
put them on dishes to cool and acquire some firmness.
Take as much of the water in which they were boiled
as you think will be sufficient to cover them when the
sugar is added, and make a sirup of one pound of sugar
to one pound of fruit ; boil it, and when clarified put in
as many of the quinces as can cook at once without being
crowded and broken to pieces. Cover for a while with a
large plate (it makes them light -colored) and let them
VLBGINIA COOKMRT'BOOK. 343
boil slowly until they are clear. Every now and then
take them out of the kettle and lay them singly on dishes
to cool, while other pieces take their place in the kettle ;
by-and-by put them back, to cook more, while the others
cool, and so exchange until all are done equally and be-
come of a beautiful red hue. By covering the kettle
with a lid they remain yellow, but are really not nearly
so pretty a preserve. Let the sirup boil a while after the
quinces are taken out of it, and most likely it will jelly
and look beautiful, filling the place of the cores in those
that were left whole.
Pbab Pbeserves.
One pound of fruit, one pound of sugar ; pare off the
peelings thin. Make a nine sirup of nearly one pint of
water and one pound of sugar, and when clarified by boil-
ing and skimming put in the pears and stew gently until
clear. Choose rather pears like the Sickle for preserving,
both on account of the flavor and size. A nice way is to
stick a clove in the blossom end of each pear, for this
fruit seems to require some extraneous flavor to bring out
its own piquancy. Another acceptable addition to pear
preserves may be found instead by adding the juice and
thinly-pared rind of one lemon to each five pounds of the
fruit. If pears are hard and tough parboil them till ten-
der before beginning to preserve, and from the same
water take what you need for making their sirup.
If you can procure only large pears to preserve cut
them into halves, or even slices, so that they can get done
more quickly, and lose nothing in appearance either.
Raspbbbry Pbbsbbves.
The red Antwerp raspberry is deliciously fragrant, and
makes a pretty preserve by strewing a pound of sugar
344 VIRQINIA COOKERY-BOOK.
through a pound of berries, leaving them for two hours
to draw juice, then putting them on in a preserving-pan
over a brisk fire and letting them boil rapidly for just
twenty minutes. Put them hot into half - pint glasses,
cover first with brandy-papers, shut down the lid close,
and they will keep nicely.
For jam allow only half as much sugar as fruit. Cook
the fruit half an hour alone, and half an hour after the
two are combined, and there is no jam superior to it.
Some put a third part of the fruit in red currants, and re-
gard it as an improvement to raspberry jam. The Eng-
lish, so-called, or Philadelphia purple raspberry, are also
of very fine flavor when made into either jam or preserves
by the above directions.
Strawberry Preserves.