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Classic
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page 215
To keep Oranges or Lemons for Puddings.
When you squeeze the fruit, throw the outside in water, without the pulp; let
them remain in the same a fortnight, adding no more; boil them therein till
tender, strain it from them, and when they are tolerably dry, throw them into
any jar of candy you may have remaining from old sweetmeats; or if you have
none, boil a small quantity of syrup of common loaf-sugar and water, and put
over them; in a week or ten days boil them gently in it till they look clear,
and that they may be covered with it in the jar. You may cut each half of the
fruit in two, and they will occupy small space.
To preserve Strawberries whole.
Take equal weights of the fruit and double-refined sugar; lay the former in a
large dish, and sprinkle half the sugar in fine powder over; give a gentle shake
to the dish, that the sugar may touch the under side of the fruit. Next day make
a thin syrup with the remainder of the sugar, and, instead of water, allow one
pint of red-currant-juice to every pound of strawberries; in this simmer them
until sufficiently jellied. Choose the largest scarlets, or others, when not
dead ripe. In either of the above ways, they eat well served in thin cream, in
glasses.
To preserve Strawberries in Wine.
Put a quantity of the finest large strawberries into a gooseberry-bottle, and
strew in three large spoons of fine sugar; fill up with Madeira wine, or fine
sherry.
To dry Cherries with Sugar.
Stone six pounds of Kentish; put them into a preserving-pan, with two pounds of
loaf-sugar pounded and strewed among them; simmer till they begin to shrivel;
then strain them from the juice; lay them on a hot hearth or in an oven, when
either is cool enough to dry without baking them.
The same syrup will do another six pounds of fruit.
To dry Cherries without Sugar.
Stone, and set them over the fire in the preserving-pan; let them simmer in
their own liquor, and shake
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