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Classic
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page 100
have two pans of cold water to throw them in, so as those may be separated which
are broken; drain them from the water, and put them in a thin syrup which is
boiling on the fire; do not put in too many at a time; put in the hardest first,
and give them about a dozen boils; take them out carefully, and put them in an
earthen pan; give the soft ones only two or three boils; cover them with the
syrup, and let them remain until the next day. Drain the syrup from them, add
more sugar to it, and boil and skim it until it has acquired the degree of large
thread; give the peaches two or three boils in it; the soft ones only require to
have the syrup poured on them boiling hot. Repeat this for four or five
successive days, and on the last day, boil the syrup to the large pearl. If you
find, after they are finished, that the syrup has been boiled too high, mix a
little powdered alum with a spoonful of water, and add to it.
CHERRIES, WET OR DRY.
Cut a quill as if you were going to make a pen, only, instead of its being
sharp, it must be round at the end; hold the cherry in your left hand, and with
the other, push the quill into it by the side of the stalk, as far as the top of
the stone; then take hold of the stalk, and, with the aid of the quill, pull the
stone out with the stalk, without breaking the fruit in pieces. Put sufficient
clarified sugar into a preserving pan for the cherries to swim, boil it to the
blow, and throw in the prepared fruit; let them
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