1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE F^ECEIPTS.

C5

be placed over a quick fire, and, when at boiling- point, the Hour should be added, being previously stirred up in cold milk. As soon as thoroughly scalded, add the sugar, spice, and salt. It may be baked either in cups or crust. This is an excellent dish, and deservedly prized by every one who has tried it.

No. 117,

Hoio to keep Preserves or Jellies.

It is said tliat to set neAvly-made preserves for several days open in the sun, is one of the best methods of making them. keep through the sum- mer unfermeuted. It is worth trying.

No. 118. To preserve Plums an elegant green. Take 8 pounds double-refined sugar. 8 pounds of the fruit prepared.

Take the plums whilst a pin will pass through them, set them, covered with w^ater in which a little alum has been dissolved, in a brass kettle on a hot hearth, to coddle. If necessary, change the w^ater; they must be a beautiful grass-green ; then, if you prefer, peel them and coddle again ; take 8 pounds of this fruit to the, above sugar after it has been dissolved in 1 quart of water and nicely skimmed. Then set the whole on the fire, to boil, until clear, slowly skimming them often, and they will be very- grce» ; put them up in glasses for use. X