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Classic
Cook Books
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page 142
Frosted Fruit.
Take large ripe cherries, apricots, plums or grapes; if cherries, cut off half
of the stem; have in one dish some white of an egg beaten, and in another some
powdered loaf-sugar; take the fruit, one at a time, and roll them first in the
egg, and then in the sugar; lay them on a sheet of white paper in a sieve, and
set it on the top of a stove or near a fire till the icing is hard.
Grapes for Pies.
After the first frost, pick the wild grapes, and put them in a jar, free from
stems; fill it with boiling molasses, and tie it up close; set it on a hot
hearth, or on the top of a stove, in a pan of water, for several days. These are
very useful to make common pies in the winter.
Green Tomatoes for Pies.
Pick the green tomatoes before they are much frosted; scald them and take off
the skins; put them in your kettle and let them boil for half an hour; cut them
up, and put in a pound of sugar to three pounds of tomatoes, and let them cook
for half an hour longer; season them with the juice and peel of a lemon, and put
them away in jars. They make very good pies in the winter, and resemble
gooseberries.
Conserve of Roses.
Gather the leaves of the damask rose, while they are fresh; spread a pound of
loaf-sugar on your cake-board, and roll in about half a pound of rose leaves, or
as many as will work into it, have your kettle cleaned, and stew them in it very
gently for about half an hour; put it in tumblers to use when you have a cough.
It
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