Delicate preserves
should be kept in small glasses or pots, that will not hold more than
one or two pounds, for the admission of air injures them; put letter
paper wet with brandy on the preserves, and cover the tops with many
folds of soft paper, that will tie round closely; keep them in a dry
place, and expose them constantly to the sun to check fermentation.
Fruit for preserving should be in full perfection, but not too ripe.
* * * * *
TO PRESERVE CLING-STONE PEACHES.
Get the finest yellow cling-stones, pare them, and lay them in a bowl;
have their weight of sugar pounded, and sprinkle it over them as they
are put in; let them stand two or three hours, put them together with
the sugar into the pan, add a little water, and let the peaches remain
till thoroughly scalded; take them out with the ladle, draining off the
syrup; should there not be enough to cover the peaches, add more Water,
boil it and skim it, return the fruit, and do them gently till quite
clear. Have some stones cracked, blanch the kernels, and preserve them
with the peaches.
* * * * *
CLING-STONES SLICED.
Pare the peaches, and cut them in as large slices as possible; have
their weight in sugar, and preserve them as the others.
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