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Classic
Cook Books
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page 129
in, as you can then see if they begin to ferment; if they do, you must boil them
over; always put them in a window where they will be exposed to the sun.
Common Cherries.
Stone the light-colored common cherries, and to every pound of fruit, allow a
pound of sugar, which boil up with the juice; after you have skimmed it, throw
in the cherries, and let them boil till the syrup is rich.
Cherries for Common Use.
Stone twelve pounds of morel cherries; allow half a pound of brown sugar to each
pound of fruit, after it is stoned; let them cook slowly for two hours; examine
them through the summer, and if they show any signs of fermentation, set them in
a brick-oven, after the bread is done, or in a dutch-oven of hot water, which
keep at boiling heat for an hour.
It is a good plan to know the weight of your preserving kettle, as you can then
weigh the fruit in it, with a pair of steelyards.
Apricots.
Pour boiling water on the apricots and wipe them dry; then cut them in half and
take out the stone; make a syrup of their weight in sugar, and a little water;
when this has boiled, put in the fruit, and let it cook slowly till it is clear,
and the syrup is rich.
Ginger.
Scrape the outside from the green ginger, and boil it in a little water, till it
is soft; then take it out, and scrape off any spots that are on it; make a syrup
of half a pint of water to a pound of sugar and a pound of
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