Page:Mrs Beeton's Book of Household Management.djvu/1289

Rh Time.—Altogether, 2 days. Average Cost, uncertain, as this fruit is rarely offered for sale.

Ingredients.—Nectarines, preserving sugar.

Method.—Split the nectarines in halves, remove the stones, crack them and put the kernels aside. Weigh the fruit, put an equal amount of sugar into the preserving-pan, add a ¼ of a pint of water to each lb. of sugar, and boil to a syrup. Now put in the fruit, boil very gently until it is quite tender, but not broken, then lift it out carefully with a spoon and put it into pots. Boil the syrup rapidly until it sets quickly when tested on a cold plate, pour it over the fruit, cover closely, and store in a cool, dry place.

Time.—About 1½ hours. Average Cost, 1s. 3d. to 1s. 6d. per lb.

Ingredients.—12 Seville oranges, 2 lemons, preserving sugar.

Method.—Slice the fruit thinly, removing inner pith and pips. Weigh it, and to each lb. add 3 pints of cold water. Let the whole remain covered in an earthenware vessel for 3 days, then turn the preparation into a preserving-pan and boil gently until quite tender. Let it cool, weigh again, and to each lb. of fruit add 1 lb. of sugar. Bring to boiling point, skim well, and cook gently until the syrup stiffens quickly when tested on a cold plate. Turn into pots, cover with paper brushed over on both sides with white of egg, and store in a cool, dry place.

Time.—Altogether, 4 days. Average Cost, about 2d. per lb.

Ingredients.—12 Seville oranges, 9 sweet oranges, 2 lemons, the weight of the fruit in preserving sugar.

Method.—Divide the rinds of the oranges into quarters, remove them carefully, put them into a preserving-pan with as much cold water as will cover them, and boil gently until quite tender. Meanwhile divide the fruit into sections, scrape out the pulp, put the pips and fibrous skin into a basin, cover with cold water, and let them soak until required. When the rinds are tender drain them well and shred them finely. Strain 2 pints of the liquid in which they were boiled, and add to it the water in which the pips and skins were soaked. Put the sugar and water into a preserving-pan, boil to a syrup, then put in the