435. Preserved Fresh Figs

Select the fruit when fully ripe, though not soft, pick them carefully that they may not be broken. Pour boiling water over them, and let them simmer for five minutes.

Preserve them as other fruits.

436. Preserved Citron Melon

Cut off the hard rind of the melon (which should be the preserving citron, not the green can-telope) and cut it in pieces of any size and shape you choose: the slices should be from a quarter to half an inch thick. Weigh your fruit, and to every pound add one of sugar. Put the sugar in a preserving kettle with a gill of water to each pound of sugar and some isinglass dissolved in warm water; it will require a quarter of an ounce of isinglass to every five pounds of fruit. When the sugar is dissolved, put it over the fire and boil and skim it. Then pour the syrup out of the kettle, wash it and return the syrup to it. Now put in the fruit, and set it over a brisk fire, where it Will boil rapidly. When the fruit appears translucent when held up towards the light it is done. It will take from an hour and a quarter to an hour and a half to cook it.

Then take it out a piece at a time, spread it on dishes, and strain the syrup in a pan. When the syrup is lukewarm, put your fruit in the jars and pour it over. Let them stand till next day, put brandy paper over and paste them.

This fruit may be flavored with lemons sliced and preserved with it. Do not peel the lemons, cut them in thin slices, and cook them with the fruit. To three pounds of fruit add one lemon. As the citron makes a beautiful but tasteless preserve, it is necessary to flavor it with lemon, orange, or some other fruit. If, when it is a little cool, it should not taste sufficiently of the lemon, a few drops of the essence of lemon may be added.

437. Preserved Green Gages

Prepare the fruit by pricking each one with a needle to prevent them from bursting.

Leave a portion of the stem on each, as it gives small fruits a handsome appearance on the table. Make a syrup of a pound of sugar to each pound of fruit; and a gill of water to a pound of sugar.

Add a quarter of an ounce of isinglass, dissolved in warm water, to every six pounds of sugar. When the sugar is dissolved put it with the dissolved isinglass over the fire, boil and skim it. Then pour it out of the kettle, wash the kettle, put the syrup back again, put in the fruit, and boil it till by holding one towards the light it looks clear. Take the gages out one at a time, strain the syrup; put the fruit in jars, and pour the syrup over warm. Paste them up the next day.

438. Preserved Plums

These are preserved in the same manner as gages, only they are skinned by pouring hot water over them; the skins will peel off nicely and leave the stems attached to the fruit.