Page:The White House Cook Book.djvu/466

 426 PRESERVES, JELLIES, ETC.

PRESERVED PEACHES.

PEACHES for preserving may be ripe but not soft; cut them in halves, take out the stones and pare them neatly ; take as many pounds of white sugar as of fruit, put to each pound of sugar a teacupful of water ; stir it until it is dissolved ; set it over a moderate fire ; when it is boiling hot, put in the peaches ; let them boil gently until a pure, clear, uniform color; turn those at the bottom to the top carefully with a skimmer several times ; do not huriy them. When they are clear, take each half up with a spoon and spread them on flat dishes to become cold. When all are done, let the syrup boil until it is quite thick ; pour it into a large pitcher and let it set to cool and settle. When the peaches are cold put them carefully into jars and pour the syrup over them, leaving any sediment which has settled at the bottom, or strain the syrup. Some of the kernels from the peach-stones may be put in with the peaches while boiling. Let them remain open one night, then cover.

In like manner quince, plum, apricot, apple, cherry, greengage and other fruit preserves are made ; in every case fine large fruit should be taken, free from imperfections, and the slightest bruises or other fault should be removed.

PRESERVED GREEN TOMATOES.

TAKE one peck of green tomatoes. Slice six fresh lemons without removing the skins, but taking out the seeds ; put to this quantity six pounds of sugar, common white, and boil until transparent and the syrup thick. Ginger root may be added, if liked.

PRESERVED APPLES. (Whole.)

PEEL and core large firm apples (pippins are best). Throw them into water as yon pare them. Boil the parings in water for fifteen minutes, allowing a pint to one pound of fruit. Then strain and, add- ing three-quarters of a pound of sugar to each pint of water, as measured at first, with enough lemon peel, orange peel or mace, to im- part a pleasant flavor, return to the kettle. When the syrup has been well skimmed and is clear, pour it boiling hot over the apples, which must be drained from the water in which they have hitherto stood. Let them remain in the syrup until both are perfectly cold. Then, covering closely, let them simmer over a slow fire until transparent.

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