Page:Meier - The Art of German Cooking and Baking.djvu/349




 * 3 lbs. of gooseberries

2½ lbs. of sugar

A few sticks of cinnamon

1½ cups of water

Preparation: Clean, wash and drain nice, large gooseberries, which are not overripe. Boil the sugar, water and cinnamon until clear and jelly like, then add the berries, boil a few minutes and put into jars. Boil down the syrup and pour it into the jars. Close tightly and treat them as in No. 1.

Remarks: If after 1 day the syrup is too thin, pour it off and boil it once more.


 * 2 lbs. of pears

1 lb. of sugar

1 cup of water

⅛ cup of wine vinegar

Several sticks of cinnamon

2 cloves

Preparation: Peel the pears, cut them into halves and core them, then put into cold water or rub with lemon juice to keep them white. Boil the sugar, water and vinegar 5 minutes with the cloves and cinnamon tied into a white cloth, skim, add the pears and boil until soft but not mushy. Fill the fruit into jars and close them tightly, then treat them as in No. 1.


 * 1 lb. of crab-apples

½ lb. of sugar

⅛ cup of vinegar

1 cup of water

1 stick of cinnamon

Preparation: Wipe the little red crab-apples with a cloth, leave the stems on. Boil the sugar, water, vinegar and cinnamon 5 minutes, skim, add the apples and boil 10 minutes. They must not cook to pieces and the skin must stay whole if possible. Place the apples carefully into the jars, boil down the syrup and pour it on hot. Then close the jars tightly and treat them as in No. 1.


 * 1 lb. of blueberries

½ lb. of sugar

⅛ cup of vinegar or

Juice of ½ lemon

Preparation: Pick the berries over, wash and drain them, then boil in sugar and vinegar or lemon juice a little while. When still hot, pour them into jars, close tightly and treat them as in No. 1.


 * 1 lb. of green gages

¾ lb. of sugar

½ cup of water

Preparation: The genuine green gages which have red dots are the best for preserving. Wipe them with a cloth, shorten the stem and prick the plum to the stone several times