Mrs. A. Peters.
Select the large cherries, remove the stems and stone them carefully. To each pound of fruit allow one pound of cherries. Put fruit in granite pan and pour over them the sugar. Stir up and let stand over night to candy. In the morning put all into the preserving pan, place on the stove and boil gently until the cherries look clear, skimming off the scum as it rises. When the cherries have become quite clear, remove the pan from the stove and seal. Keep in dry dark closet. Theresa Harrington.
Take two pounds of sugar for every three pounds of plums; wash the plums and drain; put the sugar on a slow fire in the preserving kettle, with as much water as it will melt and let simmer slowly; prick each plum with a needle and place in cans and in boiler of cold water (see How to Preserve Berries Whole), pour over the syrup and cook till the skins break and you feel they are thoroughly heated. As they settle add more syrup. Seal while hot. D. Hall.
Wash four pounds of prunes and place in a granite pan over the fire with enough water to cover; set the pan over a slow fire and cook slowly until the fruit is tender, then remove, and pass through a sieve. To each pound of the pulp add three-fourths of a pound of sugar; make a syrup of the sugar with a little water and add the pulp. Boil for fifteen minutes. Seal. Minerva Allison.
Pare, halve, stone and weigh the nectarines. Steam till tender. Make a syrup of three-fourths of a pound of sugar to every pound of fruit. Put sugar in granite pan, add just enough water to dissolve it and let slowly come to a boil. Add the fruit. Let come to a boil and with wooden spoon turn over the fruit. Put on top of stove and simmer slowly two hours. Set away to cool. Next day heat up syrup again to boiling point, add the fruit and when thoroughly heated seal. Julia J.
Select the yellow red-cheeked ones if possible (skin same as tomatoes, by pouring on boiling water then thrusting them in cold water and separate in halves). Proceed as for preserved cherries only using three-fourths of a pound of sugar to every pound of fruit. Minerva Goss.
Put into a quart pan six pounds of gooseberries with two pounds of sugar sprinkled over them and set the pan on the fire. Stir carefully; when the juice commences to come out take off the pan. Repeat this process for two days more; the second and third day add one pound of sugar, then take the gooseberries out of the syrup. Place on platters, boil the syrup till thick and pour over the fruit; place them to dry in the sun. In two days seal. Miss C.
They must not be picked until they are fully ripe. For each quart of the fruit take one-quarter of a pound of sugar and one gill of water. Boil together until a thick syrup, then put in the fruit and boil gently for fifteen minutes. Next put them into small stone jars. When cold, cover them close. Keep them for making tarts or pies. Candace G.
Take as many sound red or yellow, plum-shaped tomatoes as desired to preserve, and weigh them. Wash and prick with a needle to prevent their bursting. Put the same number of pounds of sugar as of tomatoes over them. Let them stand over night. Next morning add enough water to cover them. Boil slowly until the fruit is clear and syrup is almost jellied. Before taking up add to each pound one lemon sliced.
Select small-sized, ripe tomatoes, either the red or yellow; scald and peal. To nine pounds of tomatoes add four pounds of brown sugar; cook slowly in the sugar without water till they are thoroughly preserved; then take out, spread on plates and dry in the sun. Pack them in layers with sugar sprinkled between. Tillie Barker.
Six pounds of sugar, eight pounds of pears pared, one pint of water, one-eighth of a pound of preserved ginger, grated peels of two lemons with the juice of one. Boil four hours. R. Mattison.
Twelve pounds of apples pared, cored and quartered, six pounds of sugar, one quart of water; make syrup of sugar and water; drop apples in this syrup and cook until tender; cloves and lemon peel may be added; stew till clear and seal. Amy Collins.
Gather each morning the roses which blossomed the day before, and after picking out the insects, stems, and calixes, throw the leaves into a jar with layers of powdered loaf or crushed sugar; do this while the roses last, crowd the jar full, and cover it very close. A very nice article is thus made to put into cakes, puddings, etc. H. E. S.
For every pound of fruit use a pound of sugar. Put the berries with sugar over the fire in a granite kettle, bring to a boil slowly. Turn over with wooden spoon. Cook one hour carefully. Take them out carefully with a skimmer. Put on platters; boil the juice a few minutes longer and pour over the fruit. Put in sun to dry, cover with netting during day and oilcloth at night. In a couple of days they will be ready to seal.
Follow directions as above, only instead of putting in sun to dry seal while hot. Ione.
Select grapes that are fresh, ripe and sound. Pick off the stalks and weigh. To every pound of grapes allow three-fourths of a pound of sugar. Squeeze the pulp out of the skins in one bowl, putting the skins into another. Put the pulp into a granite pan and heat sufficiently so as to pass through a sieve, rejecting the stones; make syrup of the sugar adding just enough water to dissolve it. Put the pulp of the grapes into it and boil for five minutes, then let it cool, and seal. Alice Harper.
Select moderately thick-skinned lemons, cut into halves and with a glass lemon-squeezer abstract the juice and save. Scrape out all the pulp throwing it away. Slice the peels in circles. Put them in cold water, leaving them for a day, changing the water four times, then put them into a saucepan with more cold water and boil slowly until tender. Prepare a syrup, using about two pounds of sugar and one pint of water to each pound of peel, adding the juice of one lemon to every pound of fruit. Skim and let cool. Now put in the peels and boil for one-half hour. Seal.
Pick red currants from their stems, wash, drain and put one-half of them into a preserve dish. Press out the juice from the other one-half; mix in as much sugar as will be required to make a syrup, keeping it hot till the sugar is dissolved. When slightly cooled stir in the whole currants. Heat and seal. Caterer.
Weigh the fruit before paring and allow sugar, pound for pound. Peel the oranges very carefully and cut the rind into narrow shreds. Boil until tender, changing the water twice and filling up with hot from the kettle. Squeeze the strained juice of the orange over the sugar. Let this heat to a boil, put in the shreds and boil twenty minutes. Lemons can be done in the same manner. Mrs. J. A. Hayden.