Page:The dainty sweet book, from the International cooking library (1903).djvu/25

THEIR ICES, CREAMS AND SWEETS PINEAPPLE PRESERVES

Pare and slice the pineapples, then weigh them. To every pound of fruit, take one pound of cane sugar, put a layer of slices in a stone jar, sprinkle over with sugar, and continue until fruit and sugar are used up. Let stand over night; take the apples out of the syrup, cook the syrup till it thickens, add the pineapples and boil fifteen minutes. Lift out the fruit from the syrup and let it cool, then put in jars and pour the syrup over. A very little ginger root boiled in the syrup improves it.

CANNED PEARS, PEACHES OR PLUMS

Twelve pounds of fruit and three pounds of sugar will fill six quart jars.

CITRON PRESERVES

Select sound fruit, pare it, divide into quarters, take out all seeds, and cut up in small pieces. Weigh it, to every pound of fruit, allow one-half pound of granulated cane sugar. Put the citron to cook until quite clear, drain through a colander, throw away the water it was cooked in; then put on the weighed sugar with a few spoonfuls of water to start it boiling. Let it boil until very clear, and before putting in the citron again, add to the syrup two large lemons sliced, and a small piece of ginger root; then add the citron and let all cook together about fifteen minutes. Fill the jars with citron, and pour over the hot syrup and seal up.

WATER MELON PRESERVES

Select one with a thick rind, cut in any shape desired, lay it in strong salt water for two or three days, then soak in clear water twenty-four hours, changing the water frequently; then put them in alum water for two hours to harden them. To every pound of fruit, use one pound of sugar. Make a syrup of the sugar and a few pieces of ginger root, and one lemon sliced thin. Take out the lemon and ginger after boiling a few minutes. Add the melon, boil until transparent. Lift carefully and place in glass jars, pouring the syrup over it. 19