American Cookery

page 42

clarify it, pour it over your peaches, and fill the bottles with brandy, stop
them close, and keep them in a close place.

      To preserve Apricots.
Take your apricots and pare them, then stone what you can whole; give them a
light boiling in a pint of water, or according to your quantity of fruit; then
take the weight of your apricots in sugar, and take the liquor which you boil
them in, and your sugar, and boil it till it comes to a sirup, and give them a
light boiling, taking off the scum as it rises; when the sirup jellies, it is
enough; then take up the apricots, and cover them with the jelly, and put cut
paper over them, and lay them down when cold.
Or, take your plumbs before they have stones in them, which you many know by
putting a pin through them, then codle them in many waters, till they are as
green as grass; peel them and codle them again; you must take the weight of them
in sugar and make a sirup; put to your sugar a pint of water; then put them in,
set them on the fire to boil slowly, till they be clear, skimming them often,
and they will be very green. Put them up in glasses, and keep them for use.

      To preserve Cherries.
Take two pounds of cherries, one pound and a half of sugar, half a pint of fair
water, melt some sugar in it; when it is melted, put in your other sugar and
your cherries; then boil them softly, till all the sugar be melted; then boil
them fast, and skim them; take them off two or three times and shake them, and
put them on again, and let them boil fast; and when they are of a good colour,
and the sirup will stand, they are boiled enough.

      To preserve Raspberries.
Chuse raspberries that are not too ripe, and take the weight of them in sugar,
wet your sugar with a little water, and put in your berries, and let them boil
softly; take heed of breaking them; when they are clear,

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