1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

67

Put them one by one into small pots, and

them.

These plums will ferment if

pour the liquor over. not boiled in two syrups.

No. 121. How to 'preserve Quinces.

Take 1 peck of the finest golden quinces, put them into a bell-metal kettle, cover with cold water, put over the fire, and boil until done soft; then take them out with a fork into an earthen dish ; when sufficiently cool to handle, take off the skin, cut open on one side, and take out the core, keeping them as whole as possible. Take their weight in double-refined sugar, put it w^ith a quart of water into the kettle, let it boil, and skim until very clear; then put in your quinces; 2 oranges cut up thin and put with the fruit, is an improvement. Let them boil in the syrup half an hour, then with your fruit-ladle take out the fruit, and boil the juice sufficiently, then pour it over the fruit.

No. 122.

How to make Raspberry Jam, Take 6 pounds nicely-picked raspberries. 6 pounds loaf sugar.

Put the fruit into a nice kettle over a quick fire, and stir constantly, until the juice is nearly wasted then add the sugar, and simmer to a fine jam. In this way the jam is greatly superior to that which

is made by putting the sugar in first.