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Classic
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page 140
soft, then mash and put in enough sugar to make it pleasant to the taste; stew
it a short time after the sugar is put in; put it in a bowl, and when cold, cut
it in slices for the table; it will keep several weeks.
To Conserve Pears.
Have the nicest pears you can get, pare them, and leave on the stems; take half
a pound of loaf-sugar to a pound of pears; put them in the kettle together, with
water enough to moisten the sugar; if the pears are very juicy, they will not
need any; cover them over with a plate, and let them boil very gently for two
hours; take them out on dishes, and boil the syrup to jelly, and put it away by
itself; set the pears in the sun, or in a moderately heated oven; when quite
dry, sprinkle them with loaf-sugar, and put them away in glass jars.
Peaches in Cider.
Scald and wipe the peaches; cut them from the stone, and dry them in the sun two
days; boil a gallon of sweet cider half away; put in the peaches, and let them
stew slowly till done; they will keep without any sugar, but you can put some
in, if you wish them sweeter.
Pears can be kept in the same way.
Peaches in Brandy.
Take fresh yellow peaches, or large clingstones, pour boiling water on them, and
wipe off the down; make a syrup of half a pound of sugar to a pound of fruit,
and boil and skim it; put in the peaches, and let them cook for fifteen minutes;
take them up without any syrup, and cool them on dishes; boil the syrup down to
half, and put an equal quantity of peach or French
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