_To preserve Peaches_.
Put your peaches in boiling water, just give them a scald, but don't
let them boil, take them out, and put them in cold water, then dry
them in a sieve, and put them in long wide mouthed bottles: to half a
dozen peaches take a quarter of a pound of sugar, clarify it, pour it
over your peaches, and fill the bottles with brandy, stop them close,
and keep them in a close place.
_To preserve Apricots_.
Take your apricots and pare them, then stone what you can whole; give
them a light boiling in a pint of water, or according to your quantity
of fruit; then take the weight of your apricots in sugar, and take the
liquor which you boil them in, and your sugar, and boil it till it
comes to a sirrup, and give them a light boiling, taking of the scum
as it rises; when the sirrup jellies, it is enough; then take up the
apricots, and cover them with the jelly, and put cut paper over them,
and lay them down when cold. Or, take you plumbs before they have
stones in them, which you may know by putting a pin through them, then
codle them in many waters, till they are as green as grass; peel them
and codle them again; you must take the weight of them in sugar and
make a sirrup; put to your sugar a pint of water; then put them in,
set them on the fire to boil slowly, till they be clear, skimming them
often, and they will be very green.
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