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Classic
Cook Books
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page 128
Pine Apples.
Pare and slice the pine apples, and make a syrup of a pound of sugar and half a
pint of water to a pound of fruit; clarify and skim it, then put in the apples
and let them cook gently for half an hour; if you do not want to keep them long,
much less sugar will do.
Blackberries.
Allow a pint of currant juice and a pint of water to six pounds of blackberries;
give them their weight in brown sugar; let them boil till they appear to be
done, and the syrup is rich. Blackberry jelly can be made as currant jelly, and
is good for sick children, mixed with water.
Blackberry Flummery.
Stew three pints of blackberries with one pint of sugar--soak a tea-cup full of
ground rice--and when the berries have been stewing about fifteen minutes, stir
in the rice, and stir the whole time until it becomes thick. This should be
eaten cold with cream, and will keep two days.
Cherries.
To preserve four pounds of cherries, take one pint of currant juice, into which
put five pounds of sugar; when this boils up, take off any scum that rises, and
put in half of the cherries, with part of each stem on; when they look so clear
that you can see the stone, they are done; take these up on a dish and put in
the rest, and let them do slowly the same length of time; take them up and let
the syrup boil a few minutes longer; do not put them in the jars till they are
quite cold. Glass jars are the best to keep all early fruits
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Classic
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