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Classic
Cook Books
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page 68
To keep White Bullace, Pears, Plumbs, or Damsons for tarts or pies.
Gather them when full grawn, and just as they begin to turn, pick all the
largest out, save about two thirds of the fruit, to the other third put as much
water as you think will cover them, boil and skim them; when the fruit is boiled
very soft, strain it through a coarse hair sieve; and to every quart of this
liquor put a pound and a half of sugar, boil it and skim it very will; then
throw in your fruit, just give them a scald; take them off the fire, and when
cold, put them into bottles with wide mouths, pour your sirup over them, lay a
piece of white paper over them, and cover them with oil.
To make Marmalade.
To two pounds of quinces, put three quarters of a pound of sugar and a pint of
spring water; then put them over the fire, and boil them till they are tender;
then take them up and bruise them; then put them into the liquor, let it boil
three quarters of an hour, and put them into your pots or saucers.
To preserve Mulberries whole.
Set some Mulberries over the fire in a skillet or preserving pan; draw from them
a pint of juice when it is strained; then take three pounds of sugar beaten very
fine, wet the sugar with the pint juice, boil np your sugar and skim it, put in
two pounds of ripe mulberries, and let them stand in the sirup till they are
thoroughly warm, then set them on the fire, and let them boil very gently; do
them but half enough, so put them by in the sirup till next day, then boil them
gently again; when the sirup is pretty thick, and will stand in
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Classic
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