To Candy Fruit.
Put fruit, finished in syrup, in a layer, in a new sieve, and dip it quickly into hot water; spread it on a napkin before the fire to drain, and do more in the sieve; sift double refined sugar over the fruit, till white all over. Spread it on the shallow ends of sieves to dry in a warm oven, turning it two or three times. Do not let it get cold before it is dry. Watch it carefully.
Almacks.
1 lb. each of baking pears, apples, apricots, and plums; slice the two first, and open the others, put them, in alternate layers, in an earthen jar, in a slow oven. When the fruit is soft, squeeze it through a cullender, put to it 1 lb. lump sugar, and simmer gently, stirring all the while, till it leaves the pan clear, then put it in small moulds, or drop it in little cakes; when cold, put them by.
Peaches, Apricots, and Plums in Brandy.
Gather peaches before they are quite ripe, prick them with a needle, and rub off the down with a piece of flannel. Pass a quill carefully round the stone to loosen it. Put them into a large preserving-pan, with cold water, rather more than enough to cover them, and let it gradually become scalding hot. If the water does more than simmer very gently, or the fire be fierce, the fruit may crack. When tender, lift them carefully out, and fold them in flannel, or a soft table cloth, in several folds. Have ready a quart, or more, as the peaches require, of the best brandy, and dissolve in it 10 oz. of powdered sugar. When cool, put them into a glass jar, and pour the brandy and sugar over. Cover with leather, or a bladder.
Cherries in Brandy.
Gather morella cherries on a dry day, when quite ripe; cut off half the stalk, and put them into wide mouthed bottles, strewing layers of finely pounded sugar between. Allow to each bottle half the weight of the fruit in sugar.
