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Classic
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page 136
nice jelly in the same way, and is very good to drink in sickness, mixed with
water.
Pears.
Pare and core the fruit, but leave the stems on; put them in a syrup of a pound
of sugar, and a half a pint of water to a pound of pears, with some green ginger
or lemon peel; boil the syrup half an hour after they are done.
Ripe Fox-grape Jam.
To two quarts of grapes, allow three pounds of brown sugar, and a pint of water;
have the grapes picked over and washed; put them all together and let them boil
more than an hour; take them up on shallow dishes, and pick out as many seeds as
you can with a spoon. This makes a good common preserve when other fruits are
scarce; they are also very good for pies.
Currant Jelly.
Pick the leaves from the currants and fill your kettle with them; put a tea-cup
of water to keep them from sticking; cover them with a plate and let them boil
slowly half an hour; take them out, and strain them through a flannel bag; to
every pint of juice put a pound of loaf-sugar; let it boil till it is a thick
jelly, which will be in about fifteen minutes, and put it in tumblers or jars.
Lemon Butter or French Honey.
Take half a pound of butter, melt it in an earthen dish and squeeze in the juice
of six lemons; beat twelve eggs with two pounds of brown sugar, stir it in with
the rind of two lemons grated, mix it all
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Classic
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