Peel the green ginger roots and lay in cold water for fifteen minutes, then boil, changing the water twice, until very tender. Drain the ginger and weigh it before laying it in iced water. Allow a pound and a quarter of sugar to each pound of ginger. Wet each pound of sugar with a cup of water and put the sugar and water into the preserving kettle. Boil and skim until the scum ceases to rise, then remove the syrup from the fire and set aside until cold. Wipe each piece of ginger and lay it in the cold syrup. Stand for twenty-four hours, drain the ginger and reheat the syrup. Take from the fire again, and when blood-warm put in the ginger. Leave it for two days. Then take out the ginger and put the syrup over the fire. Boil up and remove and add the roots at once. Now set aside for a week before draining the ginger once more, boiling the syrup, dropping in the ginger and putting in jars. Do not use for a month.
Select firm, sound crabapples, wash them and examine them for any sign of decay or spot. Weigh them, and to each pound of fruit allow a pound of sugar. Arrange fruit and sugar in a preserving kettle in alternate layers, beginning with the sugar. Let the contents of the kettle heat slowly at the side of the stove. When the fruit is tender - it should not require over an hour after the fruit has boiled to accomplish this - take out the apples with a perforated skimmer, and spread them on flat dishes, laying them so that they will not touch each other. Leave the syrup over the fire in a place where it will boil rapidly, skimming it frequently. At the end of fifteen minutes it should be thick and clear. Pack the fruit into wide-mouthed, self-sealing jars and pour the syrup over the apples. Close the jars while the contents are still hot.
Cut each grape in half, remove the seeds and weigh the fruit. Allow a pound of granulated sugar to every pound of the fruit. Put all into a preserving kettle and bring very slowly to a boil. Cook until thick, then pour, boiling hot, into jars and seal.
Stone and stem tart cherries, saving all the juice. To every pound of fruit allow a pound of sugar. Put the sugar and juice in the preserving kettle over the fire, and when the sugar is entirely dissolved, add the cherries. Cook until the syrup is very thick; put into glass jars and seal.
Brandied Teaches Garnished With Leaves
Mould Of Jelly Garnished With Roses
After you have peeled the fruit and removed the "eyes," weigh it and allow a pound of sugar to every pound of the fruit. Slice the pineapple and put it and the sugar in the kettle in alternate layers. Pour in a cup of water to prevent burning, and bring slowly to a boil. Remove the pineapple, spread on platters to cool, and boil the syrup for fifteen minutes more. Pack the fruit in jars and fill these with the boiling liquid. Seal immediately.