Take twenty large ripe juicy pippins. Pare, core, and chop them to pieces. Put them into a jar with the yellow rind of four lemons, pared thin and cut into little bits Cover the jar closely, and set it into a pot of hot water Keep the water boiling hard all round it till the apples are dissolved, Then strain them through a jelly-bag, and mix with the liquid the juice of the lemons. To each pint of the mixed juice allow a pound of loaf-sugar. Put them into a porcelain kettle, and when the sugar is melted, set it on the fire, and boil and skim it for about twenty minutes, or till it becomes a thick jelly. Put it into tumblers, and cover it with double tissue paper nicely fitted to the inside of the top.
The red or Siberian crab apple makes a delicious jelly, prepared in the above manner.
APPLE b.u.t.tER.
This is a compound of apples and cider boiled together till of the consistence of soft b.u.t.ter. It is a very good article on the tea-table, or at luncheon. It can only be made of sweet new cider fresh from the press, and not yet fermented.
Fill a very large kettle with cider, and boil it till reduced to one half the original quant.i.ty. Then have ready some fine juicy apples, pared, cored, and quartered; and put as many into the kettle as can be kept moist by the cider. Stir it frequently, and when the apples are stewed quite soft, take them out with a skimmer that has holes in it, and put them into a tub. Then add more apples to the cider, and stew them soft in the same manner, stirring them nearly all the time with a stick. Have at hand some more cider ready boiled, to thin the apple b.u.t.ter in case you should find it too thick in the kettle.
If you make a large quant.i.ty, (and it is not worth while to prepare apple b.u.t.ter on a small scale,) it will take a day to stew the apples. At night leave them to cool in the tubs, (which must be covered with cloths,) and finish next day by boiling the apple and cider again till the consistence is that of soft marmalade, and the colour a very dark brown.
Twenty minutes or half an hour before you finally take it from the fire, add powdered cinnamon, cloves, and nutmeg to your taste. If the spice is boiled too long, it will lose its flavour.
When it is cold, put it into stone jars, and cover it closely. If it has been well made, and sufficiently boiled, it will keep a year or more.
It must not he boiled in a bra.s.s or bell-metal kettle, on account of the verdigris which the acid will collect in it, and which will render the apple b.u.t.ter extremely unwholesome, not to say, poisonous.
TO PRESERVE GREEN CRAB APPLES.
Having washed your crab apples, (which should be full grown,) cover the bottom and sides of your preserving kettle with vine leaves, and put them in; spreading a thick layer of vine leaves over them. Fill up the kettle with cold, water, and hang it over a slow fire early in the morning; simmer them slowly, but do not allow them to boil. When they are quite yellow, take them out, peel off the skin with a penknife, and extract the cores very neatly.. Put them again into the kettle with fresh vine leaves and fresh water, and hang them again over a slow fire to simmer, but not to boil. When they have remained long enough in the second vine leaves to become green, take them out, weigh them, and allow a pound and a half of loaf-sugar to each pound of crab apples.
Then after the kettle has been well washed and wiped, put them into it with a thick layer of sugar between each layer of apples, and about half a pint of water, for each pound and a half of sugar. You may add the juice and yellow peel of some lemons. Boil them gently till they are quite clear and tender throughout. Skim them well, and keep the kettle covered when you are not skimming.
When done, spread them on large dishes to cool, and then tie them up in gla.s.s jars with brandy papers.
TO PRESERVE RED CRAB APPLES.
Take red or Siberian crab apples when they are quite ripe and the seeds are black. Wash and wipe them, and put them into a kettle with sufficient water to cover them. Simmer them very slowly till you find that the skin will come off easily. Then take them out and peel and core them; extract the cores carefully with a small knife, so as not to break the apples. Then weigh them, and to every pound of crab apples allow a pound and a half of loaf-sugar and a half pint of water. Put the sugar and water into a preserving kettle, and when they are melted together, set it over the fire and let it boil. After skimming it once, put in the crab apples, adding a little cochineal powder rubbed with a knife into a very small quant.i.ty of white brandy till it has dissolved. This will greatly improve the colour of the apples. Cover them and let them boil till clear and tender, skimming the syrup when necessary. Then spread them out on dishes, and when they are cold, put them into gla.s.s jars and pour the syrup over them.
The flavour will be greatly improved by boiling with them in the syrup, a due proportion of lemon-juice and the peel of the lemons pared thin so as to have the yellow part only. If you use lemon-juice put a smaller quant.i.ty of water to the sugar. Allow one large lemon or two smaller ones to each pound of crab apples.
If you find that after they have been kept awhile, the syrup inclines to become dry or candied, give it another boil with the crab apples in it, adding a tea-cup full of water to about three or four pounds of the sweetmeat.
TO PRESERVE GREEN GAGES.
Take large fine green gages that are not perfectly ripe. Weigh them, and to each pound of fruit allow a pound and a half of loaf-sugar.
Put a layer of fresh vine leaves at the bottom of a porcelain preserving kettle, place on it a layer of gages, then cover them with a layer of vine leaves, and so on alternately, finishing with a layer of leaves at the top. Fill up the kettle with hard water, and set it over a slow fire. When the gages rise to the top, take them out and peel them, putting them on a sieve as you do so. Then replace them in the kettle with fresh vine leaves and water; cover them very closely, so that no steam can escape, and hang them up at some distance above the fire to green slowly for six hours. They should be warm all the time, but must not boil. When they are a fine green, take them carefully out, spread them on a hair sieve to drain, and make a syrup of the sugar, allowing a half pint of water to each pound and a half of sugar. When it has boiled and been skimmed, put in the green gages and boil them gently for a quarter of an hour. Then take them out and spread them to cool. Next day boil them in the same syrup for another quarter of an hour. When cold, put them into gla.s.s jars with the syrup, and tie them up with brandy paper.
To preserve them whole without peeling, you must p.r.i.c.k each at the top and bottom, with a large needle.
TO PRESERVE PLUMS.
Take fine ripe plums; weigh them, and to each pound allow a pound and a half of loaf-sugar. Put them into a pan, and scald them in boiling water to make the skins come off easily. Peel them, and throw them as you do so into a large china pitcher. Let them set for an hour or two, and then take them out, saving all the juice that has exuded from them while in the pitcher. Spread the plums out on large dishes, and cover them with half the sugar you have allotted to them, (it must be previously powdered,) and let them lie in it all night. Next morning pour the juice out of the pitcher into a porcelain preserving kettle, add the last half of the sugar to it, and let it melt over the fire. When it has boiled skim it, and then put in the plums. Boil them over a moderate fire, for about half an hour. Then take them out one by one with a spoon, and spread them on large dishes to cool. If the syrup is not sufficiently thick and clear, boil and skim it a little longer till it is. Put the plums into gla.s.s jars and pour the syrup warm over them.
The flavour will be much improved by boiling in the syrup with the fruit a handful or more of the kernels of plums, blanched in scalding water and broken in half. Take the kernels out of the syrup before you pour it into the jars.
You may preserve plums whole, without peeling, by p.r.i.c.king them deeply at each end with a large needle.
Green gages and damsons maybe preserved according to this receipt.
PLUMS FOR COMMON USE.
Take fine ripe plums, and cut them in half. Extract all the stones, and spread out the plums on large dishes. Set the dishes on the sunny roof of a porch or shed, and let the plums have the full benefit of the sun for three or four days, taking them in, as soon as it is off, or if the sky becomes cloudy. This will half dry them. Then pack them closely in stone jars with a thick layer of the best brown sugar between every layer of plums; putting plenty of sugar at the bottom and top of the jars. Cover them closely, and set them away in a dry place.
If they have been properly managed, they will keep a year; and are very good for pies and other purposes, in the winter and spring.
Peaches may be prepared for keeping in the same manner.
EGG PLUMS WHOLE.
Take large egg plums that are not quite ripe, and p.r.i.c.k them all over with a small silver fork. Leave on the stems. To three pounds of plums allow three pounds and a half of loaf-sugar, broken small or powdered. Put the plums and sugar into a preserving kettle, and pour in one half pint of clear hard water. Hang the kettle over a moderate fire, and boil and skim it, As soon as the skin begins to crack or shrivel, take out the plums one at a time, (leaving the syrup on the fire,) and spread them on large dishes to cool. Place them in the open air, and as soon as they are cool enough to be touched with your fingers, smooth the skin down where it is broken or ruffled, When quite cold, return them to the syrup, (which in the mean time must have been kept slowly simmering,) and boil the plums again till they are quite clear, but not till they break.
Put them warm into large gla.s.s or queen"s-ware jars, and pour the syrup over them.
TO PRESERVE PEARS.
Take large fine juicy pears that are not perfectly ripe, and pare them smoothly and thin; leaving on the stems, but cutting out the black top at the blossom end of the fruit. As you pare them, lay them in a pan of cold water. Make a thin syrup, allowing a quart of water to a pound of loaf-sugar. Simmer the pears in it for about half an hour. Then pat them into a tureen, and let them lie in the syrup for two days, There must be syrup enough to cover them well. After two days, drain the syrup front the pears, and add to it more sugar, in the proportion of a pound to each pint of the thin syrup. Stir in a very little beaten white of egg, (not more than one white to three or four pounds of sugar,) add some fresh lemon-peel pared thin, and set the syrup over a brisk fire.
Boil it for ten minutes and skim it well. Then add sufficient lemon-juice to flavour it; and put in the pears. Simmer them in the strong syrup till they are quite transparent. Then take them out, spread them to cool, and stick a clove in the blossom end of each. Put them into gla.s.s jars; and having kept the syrup warm over the fire while the pears were tooling, pour it over them.
If you wish to have them red, add a little powdered cochineal to the strong syrup when you put in your pears.
BAKED PEARS.
The best for baking are the large late ones, commonly called pound pears. Pare them, cut them in half, and take out the cores. Lay them in a deep white dish, with a thin slip of fresh lemon-peel in the place from which each core was taken.
Sprinkle them with sugar, and strew some whole cloves or some powdered cinnamon-among them. Pour into the dish some port wine.
To a dozen large pears you may allow half a pound of sugar, and a pint of wine. Cover the dish, with a large sheet of brown paper tied on; set it in a moderate oven, and let them bake till tender all through which you may ascertain by sticking a broom twig through them. They will he done in about an hour, or they may probably require more time; but you must not let them remain long enough in the oven, to break or fall to pieces. When cool, put them up in a stone jar. In cold weather they will keep a week.
To bake smaller pears, pare them, but leave on the stems, and do not core them. Put them into a deep dish with fresh lemon, or orange-peel; throw on them some brown sugar or mola.s.ses; pour in at the bottom a little water to keep them from burning; and bake them till tender throughout.
TO PRESERVE GOOSEBERRIES.
The best way of preserving gooseberries is with jelly. They should be full grown but green. Take six quarts of gooseberries, and select three quarts of the largest and finest to preserve whole, reserving the others for the jelly. Put the whole ones into a pan with sufficient water to cover them, and simmer them slowly till they begin to be tender; but do not keep them on the fire till they are likely to burst. Take them out carefully with a perforated skimmer to drain the warm water from them, and lay them directly in a pan of cold water. Put those that you intend for the jelly into a stew-pan, allowing to each quart of gooseberries half a pint of water. Boil them fast till they go all to pieces, and stir and mash them with a spoon. Then put them into a jelly-bag that has been first dipped in hot water, and squeeze through it all the juice. Measure the juice, and to each pint allow a pound and a half of loaf-sugar. Break up the sugar, and put it into a preserving kettle; pour the juice over it, and let it stand to melt, stirring it frequently. When it has all dissolved, set it over the fire, put the gooseberries into it, and let them boil twenty minutes, or till they are quite clear, and till the jelly is thick and congeals in the spoon when you hold it in the air. If the gooseberries seem likely to break, take them out carefully, and let the jelly boil by itself till it is finished. When all is done, put up the gooseberries and the jelly together in gla.s.s jars.
Strawberries, raspberries, grapes, currants or any small fruit may in a similar manner be preserved in jelly.
TO STEW GOOSEBERRIES.
Top and tail them. Pour some boiling water on the gooseberries, cover them up, and let them set about half an hour, or till the skin is quite tender, but not till it bursts, as that will make the juice run out into the water. Then pour off the water, and mix with the gooseberries an equal quant.i.ty of sugar. Put them into a porcelain stew-pan or skillet, and set it on hot coals, or on a charcoal furnace. In a few minutes you may begin to mash them against the side of the pan with a wooden spoon. Let them stew about half an hour, stirring them frequently. They must be quite cold before they are used for any thing.
GOOSEBERRY FOOL.