Page:Meier - The Art of German Cooking and Baking.djvu/346




 * 1 lb. of apricots

¼ lb. of sugar

¼ cup of vinegar

¼ cup of water

3 cloves

1 small stick of cinnamon

Preparation: The preparation of pickled apricots is the same as that of pickled peaches. See No. 7, Pickled Peaches.


 * 1 lb. of apricots or peaches

¾ lb. of sugar

¼ cup of water

1 wineglassfuU of French brandy

Preparation: Peel and weigh the apricots or peaches. Boil the sugar and water 5 minutes and skim, then put in the fruit, boil a few minutes and put into the jars. Let the syrup boil down and pour it onto the fruit hot, then pour the brandy on top, close the jars tightly and treat them as in No. 1.

Remarks: To every pound of fruit use 1 glass of brandy.


 * 1½ lbs. of nice, large strawberries

1 lb. of small strawberries

2 lbs. of sugar

Juice of ½ lemon

Brandy paper

Preparation: Prepare the large strawberries as in No. 1, and drain off the water. Treat the'small berries the same way, put the latter on the stove with the sugar, boil until soft, then rub through a sieve or a white, clean cloth so the juice will run into a dish. Put this juice back into the kettle, add to this the lemon juice and boil it down to jelly. Then add the large strawberries and boil 3 to 4 minutes. Put carefully into the jars, boil down the syrup if it is too much and pour it on the fruit hot. Cover with brandy paper and close the jars tightly. Treat them as in No. 1, to test the covers and when cold, store them in a cool, dry place. Melted paraffineparaffin [sic] is often used to make jars air-tight.


 * 1½ lbs. of raspberries

2 lbs. of sugar

Juice of ½ lemon

Brandy paper

Preparation: The preparation of raspberries is the same as that of strawberries. See No. 10, Strawberries in Jelly.


 * 1 lb. of nice cherries

¾ lb. of sugar

Brandy paper

Preparation: Wash the cherries, stone them and weigh them. To every pound of cherries take ¾ lb. of sugar, boil 5 minutes and fill hot into the jars. Cover with a brandy paper and treat the jars as in No. 1.