Page:Completeconfectioner Glasse 1800.djvu/74

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CONFECTIONER
35

can; scum it very well and carefully; when your liquor is brought to a jelly, it will stick your spoon, and then put it up. They do best half a pound at a time.


To preserve Cherries the French way.

Take Morello cherries, hang them by their stalks one by one, where the sun may come to dry them, and no dust can get to them; this must be in autumn; cut the stalks as for preserving, place them one by one in your glasses, scrape as much sugar as will cover them; then fill them up with white wine, set them in a stone to swell, and then use them.


To preserve Cherries a cheap way.

Take six pounds of cherries, and stone them; put half a pound of the best powdered sugar, boil them in a little copper, or other vessel as most convenient; when you think they are enough, lay them one by one on the back side of a sieve, set them to dry in an oven that has been heated, and when dry, put them in a stove to keep them so. If any liquor be left, do more cherries as above; they will keep well coloured all the year.


To preserve Gooseberries green.

Take the longest sort of gooseberries the latter end of May, or beginning of June, before the green colour has left them; set some water over the fire, and, when it is ready to boil, throw in the gooseberries; let them have a scald, then take them out, and carefully remove them into cold water; set them over a very slow fire to

green,