1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

68

No. 123. How to preserve Barberries. Take 6 pounds nicely-picked barberries. 6 pounds loaf sugar.

Put the fruit and sugar into ajar, and place the jar in a kettle of boiling water ; let it boil until the sngar is dissolved, and the fruit soft ; let them remain all -night. isText day put them into a pre- serving-pan, and boil them 15 minutes ; then pot, as soon as cqoI, and set them by the next day, and cover them close.

No. 124. How to preserve Cherries. Take 8 pounds cherries. 6 pounds sugar.

Then take 1 quart water, melt some sugar in it, and boil ; then the rest boil and skim, then put in the cherries, boil softly but steadily ; take them off two or three times and shake them, and put them on again ; then let them boil fast. When the fruit looks clear, take it out with a skimmer, and boil the syrup until it will not spread on a china plate ; then return the fruit, and let it cool ; then put it in pots for use.

No. 125.

How to make Currant Jelhj Take 4 quarts juice of currants. 8 pounds sugar.

(Loaf is the best.)