The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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skim very clear; put m the plums and let them boil very gently for 20 minutes, take them off as before, let them stand till cold, then put them into jars, laying them very close.
Preserve Damsons.—To every pound of damsons allow 3-4 of a pound of powdered sugar, put into jars, or well glazed earthen pots, alternately a layer of damsons and one of sugar; tie a strong paper or cloth over the pots, and set them in the oven, after tl/e bread is drawn, and let them stand till the oven is cold. The next day strain off the syrup and boil it till thick ; when cold, put the damsons into small jars or glasses, pour over the syrup, which should cover them, and cover with a cloth.
Rhubarb Preserves.—To every 12 pounds of fruit, peeled and cut as for tarts, put the same weight in lump sugar, and 1-4 pound of bitter almonds, blanched and pounded, the juice of a lemon and the peel chopped fine ; after putting the sugar to the rhubarb, let it stand through the night, then boil it ; when it begins to thicken add pound­ed (fine) corriander, and the other ingredients, together with 1 1-2 wineglass of good French brandy ; a teaspoonful of ginger is thought to be an improvement to the flavor.
Cherry Preserve.—Take 5 pounds of large, fully ripe, and plump cherries, so that after picking and stoning them, there may be 4 lbs. left; put 2 lbs. of lump sugar into the preserving pan with 1 pint of water, and boil it for 3 minutes, then add the cherries, stirring them lightly with the skimmer, so as not to break them ; boil for 8 minutes, then pour the whole into a large basin, and let the cherries soak for 24 hours, then strain them, boil the syrup, adding 1 pound of lump sugar, throw in the cherries and boil for 8 minutes more ; when cold, put into pots, and cover in the same way as currant jelly, with around paper, dipped in brandy, and laid on the top of the preserve, and then with a round paper tied round the top of the pots with a string.
Grapes Preserved in Bunches.—Take full clusters of grapes, not fully ripe, trim the stems neatly, make a syrup of a pound of sugar, and a teacup of water, for each pound of grapes; make it boiling hot and pour it over them, let them remain for a day or two, then drain off the syrup, boil it again, skim it and pour it over; after a day or two, put the grapes and syrup over the fire, boil very gently, until they are clear, and the syrup rich; take them up carefully, lay them on plates to become cold, boil the syrup for nearly an hour, skim it, let it cool and settle, put the grapes in glass jars, and pour the syrup pver. Serve cold.