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Classic
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page 155
Red beets.
Boil the beets in a little water, and when half cooked take them out, salt them
and wrap them in a towel. When cold remove the outer skin and put them in a jar,
into which pour vinegar and a little caraway.
Preserved cranberries.
Pick the berries early in the fall, when they are of a light red color. For each
pound of berries, take 1 pound of sugar. Boil the water and pour over the
berries and put them immediately in a sieve so that all the water may run off.
Then spread the berries on a cloth. Meanwhile prepare the syrup as directed, and
when ready, immerse the berries, which boil for half an hour. Fill the jars with
the preserve and keep until needed. Remember to skim industriously while the
berries are boiling and immediately after.
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