(3664). Canned Cherries (Cerises En Boites)

Suppress the stalks and pips from some fine, very ripe but sound cherries; range them at once in tin cans of a quart capacity and cover with a twenty-live degree cold syrup; put on the lids and solder tightly. Stand these cans in a large saucepanful of cold water, set it covered on the fire and boil the water for seven minutes, then remove at once from the tire and allow the cans to cool off in the liquid.

(3665). Canned Pears (Poires En Boites)

Select pears that are ripe yet firm (Sickle pears in preference); peel, turning them round, and empty with a vegetable scoop to remove all the pips, blanch and refresh. Drain as soon as they are properly cooled off and range them in tin cans each of a quart capacity; till the can nine-tenths full with a fifteen-degree cold syrup; cover and solder. Range these cans in a large saucepan, immerse them in cold water, place on the fire and boil for ten minutes; remove the cans, tap a small hole in the center to allow the air to escape, solder it up immediately and boil for five minutes longer.

(3666). Canned Pineapple (Ananas En Boites)

Pare neatly some fine ripe pineapples; remove the hard centers with a tin tube, then split them lengthwise in two; cut across in quarter-inch thick slices and range these in tin cans of one quart capacity each. Fill the cans nine-tenths full with cold twelve-degree syrup; cover and solder, then place them in a large saucepanful of cold water so they are entirely submerged, and covering the pan stand on the fire and allow the liquid to boil for fifteen minutes. Remove the cans, punch a small hole on top to allow the air to escape and solder immediately; replace the saucepan and allow to boil five minutes more. If whole pineapples, merely cored, are used instead of slices they will require forty minutes boiling, and if not cored one hour will be found a correct time.

(3667). Celery Hearts, Crystallized (Coeurs De Celeri Cristallises)

Peel the hearts of some small celery stalks; parboil them well in acidulated water, and when very tender drain and wipe on a cloth; range them in a flat dish and cover with a cold twenty-five degree syrup. Six hours after drain off this syrup and mix in with it some sugar steeped in water and cooked to thirty degrees, adding the juice of one lemon; pour this again over the celery hearts and six hours later recommence the operation. When cold dress into a preserve dish with the syrup poured over.

(3679). Preserved Greengages (Reines-Claude Confites)

Take twenty pounds of very green and sound greengages, prick the surfaces with a large pin and throw into a panful of cold water. Fill an untinned copper pan holding ten gallons three-quarters full of water; add a heavy handful of salt, three gills of vinegar and three handfuls of spinach; stir the liquid so all the ingredients are properly mingled; drain the gages from their water and throw them into the copper pan; stand it on the fire. After the water begins to heat stir the fruits around carefully with a skimmer, and as soon as they float on the surface take them out and throw into a panful of cold water; place under a faucet and allow the water to flow over them. Prepare a twelve-degree syrup; drain the greengages properly and throw them into this, then let boil up once, pouring them afterward into shallow vessels to leave for twelve hours. Drain off the syrup, add a little sugar, and boll it again several times until it attains fourteen degrees, then throw it over the fruits and let stand again for twelve hours.

Continue this operation daily until the syrup reaches thirty degrees; for the last time drain off the syrup once more, and boil it to thirty-two degrees; then put in the fruits, boil up once and transfer the whole to jars; close hermetically as soon as cold and keep in a cool, dry place.