Then dip off all the liquor you can, then put the fruit into a sieve, and press it, and drain off all the remaining liquor.
Then to a pint of the liquor add a pound of sugar, and boil it fifteen minutes. Pour it, as soon as cool, into small jars, or tumblers. Let it stand in the sun a few days, till it begins to dry on the top. It will continue to harden after it is put up.
Calf’s Foot Jelly.
To four nicely-cleaned calf’s feet, put four quarts of water; let it simmer gently till reduced to two quarts, then strain it, and let it stand all night. Then take off all the fat and sediment, melt it, add the juice, and put in the peel of three lemons, and a pint of wine, the whites of four eggs, three sticks of cinnamon, and sugar to your taste. Boil ten minutes, then skim out the spice and lemon peel, and strain it.
The American gelatine, now very common, makes as good jelly, with far less trouble, and in using it you only need to dissolve it in hot water, and then sweeten and flavor it.
To preserve Apples.
Take only tart and well-flavored apples, peel, and take out the cores without dividing them, and then parboil them. Make the syrup with the apple water, allowing three quarters of a pound of white sugar to every pound of apples, and boil some lemon peel and juice in the syrup. Pour the syrup, while boiling, on to the apples, turn them gently while cooking, and only let the syrup simmer, as hard boiling breaks the fruit. Take it out when the apple is tender through. At the end of a week boil them once more in the syrup.
Pear.
Take out the cores, cut off the stems, and pare them. Boil the pears in water, till they are tender. Watch them, that they do not break. Lay them separately on a platter as you take them out. To each pound of fruit, take a pound of sugar. Make the syrup, and boil the fruit in the syrup till clear.