This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
To each quart of pitted cherries (sour) allow one pound (2 cups) sugar and 1/2 pint of water. Make a syrup of the sugar and water and boil fifteen minutes. Add the cherries and cook ten minutes over a flame. Sterilize glass jars and caps by boiling fifteen to twenty minutes. Pill the jars to overflowing with the hot fruit. Wipe the jars with a cloth wrung out of hot water, adjust the rubber bands and screw down the cap. Set on a shelf or table out of a draft to cool. When cool, screw down the cap as tightly as possible.
Prepare the same as the above, using 1 1/4 quarts of cherries with stones to one cup of sugar and one-half pint of water.
1 pint of sugar.
1 pint of water.
1 1/2 quarts of whole crabapples.
Select as nearly perfect crabapples as possible. Wash, wipe dry and remove the stems and blossom end. Prepare a syrup of the water and sugar and when boiling drop in the crabapples. Let cook slowly one-half hour or more, or until the crabapples are soft and tender. This quantity fills a quart jar. If the jar is not full with the juice add boiled water.
Select firm, ripe apricots. Place them in a wire frying-basket and put in boiling water long enough to loosen the skins. Peel, halve, remove the seeds and pack in jars as closely as possible. Prepare a syrup, using one pint of sugar to one-half pint of water. Proceed as described in the Oven method, allowing the fruit to bubble slowly for twenty minutes.
Peel of 1 orange.
1/2 cup sugar.
1/4 cup water in which the orange peel was cooked.
Wipe the orange and remove the peel in quarters. Remove the superfluous white from the peel and cut into narrow strips. Cook in boiling water and cover until tender. Drain and make a syrup of the sugar and one-half cup of the water in which the peel was cooked. When the sugar dissolves, add the orange rind and cook slowly until most of the water has evaporated. Drain the rind and roll the strips in coarse granulated sugar.
4 quarts halved peaches.
2 quarts sugar.
1 quart water.
To peel the peaches, dip into boiling water and remove the skin. Halve and turn into a preserving kettle in which has been prepared a syrup of the water and sugar. Cook until the peaches are tender or about three-fourths of an hour.
Take the fall fruit that is not perfect for canning and perhaps too ripe. Peel, core, cut in quarters. For each pound of fruit allow 3/4 pound granulated sugar and a very little water to dissolve the sugar. After the fruit begins to boil, stir constantly, as it is apt to burn. When the fruit commences to darken and breaks easily it is done. Put in glasses or jars. When cold, pour melted paraffine over the tops, before sealing.
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