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JELLIES AND PRESERVES. 289
the morning put all in a kettle and boil 10 minutes. Take out the peaches, leaving the spice, and boil the vinegar till it begins to thicken, then pour over the peaches.
Pine Apple Preserves without Cooking.—Remove thoroughly with a very sharp knife the rough rind of the pine apple and cut in thin slices, then for every pound of the fruit ailow 1 of sugar, fine and white ; put at the bottom of small glass jars, sugar 1 inch deep, then put in a layer of pine apple sliced nearly 1 inch deep, then a layer of sugar of the same depth, press down with a spoon as tightly as possible not to mash the fruit, then another layer of sugar, then of apple, and so on till the jar is full; close tightly with sealing wax. It will taste like the fresh fruit.
A West India mode of Preserving Pine Apple,—Gather the pines with small tops, or if foreign fruit select in the same way, then with a short knife remove the little prickly leaves between every flake, but be careful not to cut too near the top ; put them into salt and water a little warm, to make them turn yellow, which will be in about 24 hours, then place them on a slow fire in water and lemon juice, composed of three parts of the former and one of the latter; do not keep them too long on the fire, for fear of losing the top; when they are done put them in cold water, then take them out and let them be thoroughly dried ; put a good rich syrup to them, which must be changed for fresh syrup three or four days afterwards, or sooner.
To Preserve Quinces.—Pare and cut them in pieces one inch thick, take out the cores carefully, so as to have the slices in the form of a ring, allow 1 pound of nice white sugar to each pound of fruit; dissolve in cold water, having 1 quart of water to 1 pound of sugar, then put it to the sliced quinces and let them soak in it 10 or 12 hours. Put them in a preserving kettle and put it on a moderate fire, cover them over and let the quinces boil gently. There should be more than enough syrup to cover the quinces; when a straw will enter them easily take them from the fire and turn them over and boil down the syrup so that there will be just enough to cover the fruit. The fruit and syrup will be clear when done. The parings and cores of the quinces with a few whole ones will make a nice ' marmalade.
Brandy Peaches.—Peel fine large peaches that are nearly ripe, weigh them and allow 1-4 pound of the best white sugar to every pound of fruit- Put the sugar in a preserving kettle and cover it with water; boil it 15 minutes, and after it gets hot through carefully remove the scum, then drop 1 dozen peaches in at a time until you get all cooked enough to put a straw in ; take them out carefully with a skimmer and put them to cool in flat dishes; when per- |
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