1316. How To Candy Fruit

Having prepared your fruit, steep it in the syrup, and lay it as done in an open sieve, until the bottom is covered with one layer; steep this suddenly in scalding water. This will remove any syrup which may cling to the fruit. Lay them aside on a napkin to drain, and go on with the others. You will have ready, finely-powdered, some of the best loaf sugar, sift this over the fruit until they are white all over, without being too thickly encrusted; lay them so as not to touch each other on strainers or the reverse end of small sieves; place them in a gently-warmed oven, watch them carefully, turning them until dry. The warmth of the oven must not be increased, but must not abate until the fruit is quite dry.

1340. How To Preserve Bullaces

Prick the fruit, throw them into scalding water for a minute, take them clean from the water, strew over them powdered lump sugar; the next day pour off the syrup, boil and skim it, pour it over the bullaces, and let it stand a day or two; boil the syrup again, put in the fruit, and boil them together; be careful not to mash them, and then put the preserves into jars. When cold put brandy papers; to a pound of fruit allow half a pound of sugar.

1365. How To Preserve Fruits For Tarts Or Family Desserts

Cherries, and plums of all sorts, and American apples, gather when ripe, and lay them in small jars that will hold a pound, strew over each jar six ounces of good loaf sugar pounded, cover with two bladders each separately tied down, then put the jars up to the neck in a large stewpan of water, and let it boil gently for three hours; All sorts of fruit should be kept free from damp.

1366. How To Preserve Green Fruit

Take pippins, apricots, pears, plums, or peaches while they are green; put them in a preserving-pan, cover them with vine leaves and then with fine clear spring water, put on the cover of the pan; set them over a very clear fire, when they begin to simmer take them off the fire, and carefully with the slice take them out, peel and preserve them as other fruit.

1367. Fruits, Green, For Preserving Or Pickling

Take of green almonds, apricots, plums, pears, pippins, peaches, or any green fruit intended to be preserved, the quantity required; put them into a preserving pan (well tinned) in alternate layers of vine leaves and fruit, beginning with the vine leaves and ending with them. Cover them with spring water, and close down the lid so as to shut out all air. Place it to simmer by the side of the fire: as soon as it simmers strain off the water and take away the vine leaves. Should not the fruit be sufficiently green, the same process with fresh vine leaves must be repeated. A slice should be used to take them out of the pan with, and they must be then peeled. For the mode of completing the preserving of each fruit named, refer to the receipt under its own heading. .

Radish pods, French beans, cucumbers, etc., are to be treated in this manner, for preserving and for pickling.