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Classic
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page 132
fire till the syrup is rich; take them up, and stew them over again in about a
week.
Cranberries.
To preserve cranberries, allow them their weight in sugar; make a syrup of the
proportions of half a pint of water to two pounds of the sugar; boil and skim it
before you put the fruit in; then let them boil until clear.
To make sauce to eat with roast fowls, put three-quarters of a pound of sugar to
a pound of fruit.
Gooseberries.
Take the large gooseberries, pick off the stems and blossoms, give them their
weight in sugar; put them in the kettle alternately, with the sugar, and pour
over them a pint of water to four pounds of fruit; let them boil gently till the
scum arises; when this is taken off, let them cook faster; when clear, take them
up on dishes, and boil the syrup longer.
Peaches.
Have sweet, white clingstone peaches--pare and stone them; to each pound, take a
pound of sugar made in a syrup, put the peaches in, and when they look clear,
take them up on dishes; let the syrup boil longer.
A New Mode of Preserving Peaches.
Pare, halve and weigh the peaches; put them in a preserving kettle of boiling
water, and to six pounds of peaches, put a tea-spoonful of soda or pearl-ash;
let them boil one minute; then take them out, and throw them in cold water;
scrape off the black scum which adheres to the peaches; wipe and lay them on a
dish; have the kettle cleaned, and put the peaches in
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