431. Preserved Pears

Peel the pears, and if they are large, cut each one in four pieces, and take out the core.

To a pound of fruit weigh a pound of sugar; dissolve the sugar with just enough water to wet it, add a quarter of an ounce of isinglass dissolved in warm water to five pounds of sugar. When the sugar is dissolved, make the syrup as directed for preserved peaches, and cook the fruit in the same manner.

432. Preserved Quinces

Pare and core the fruit, cut them in quarters, and boil them in water untill tender. Weigh the fruit and add a pound of sugar to each pound of fruit. Put the sugar in a preserving-kettle with two wine-glasses of water to each pound of sugar, and a quarter of an ounce of isinglass dissolved in warm water to every six pounds of fruit. When the sugar is dissolved set it over the fire, boil and skim it till no more scum rises. Then pour the syrup in another vessel, wash the kettle so as to free it from any scum which may adhere to it, pour the jelly back in the kettle and put in the fruit. Set it over a brisk fire and let it boil for about an hour and a half, or until the fruit looks clear when held towards the light. It should always boil hard or the preserves will be dark colored. When it appears translucent take it off the fire; take the fruit out a piece at a time, and lay it on broad dishes. Strain the syrup, and when it is lukewarm put the fruit in your jars and pour the syrup over. When cold cover with brandy paper and paste them closely.

433. Preserved Pine-Apple

Scald the slices in water till tender; then make a syrup of a pound of sugar to a pound of fruit, and proceed as directed for quinces.

434. Preserved Peaches

Choose the white cling-stones, known by the name of the "Heath peach." Insert the knife at the stem and cut them longitudinally through to the stone. Wring out the stones by placing one hand on each half of the peach and suddenly give each a turn in opposite directions; the fruit will break in half, leaving the stone attached to one side. With a pointed knife it may easily be extracted. After the peaches have all been prepared in this manner pare and weigh them. Then weigh a pound of sugar for each pound of fruit. Put the sugar into a preserving kettle, and allow a gill of water to each pound of sugar. Let the sugar stand until it is perfectly dissolved before it is put on the fire; to ten pounds of sugar add the half of the White of an egg, well beaten, or a piece of Russian isinglass, about an inch square, dissolved in two table spoonsful of water. Set the kettle over the fire, and as soon as the syrup begins to boil skim it. When the scum has ceased to rise, take the syrup off the fire, pour it into a pan, and wash the kettle in order to prevent the scum which adheres to the sides from boiling into the fruit. Now pour the syrup back into the kettle, add the fruit to it, and place it over a brisk fire, let the fruit boil fast 20 for about an hour and a quarter, or until it appears translucent when held on a fork towards the light. Then take your peaches out very carefully, a piece at a time; place them on dishes so as merely to touch. Pour the syrup in pans, and let it stand until it is about lukewarm. Then put the fruit into your jars and pour the syrup over; paste the jars the next day.