PRESERVED LEMONS OR ORANGES.—
The fruit must be perfectly ripe, of the best quality, with a smooth rind and fine color. Cut out from the stem end of each, a piece not quite the size of a quarter dollar, and with a small knife scoop out all the inside, keeping the rind as whole as possible. Put the pulp and juice into a large bowl, and clear it from the strings and seeds. Lay the skins in a tureen of cold ice water, and change it twice during the day, (fresh water and fresh ice); and at bedtime put ice only. Next morning boil the skins slowly in a porcelain kettle with plenty of water, keeping them well covered. Continue to boil till they are tender all through, and can easily be pierced with a splinter skewer. Then drain them, and lay them in cold water immediately. Take care to boil with them the small round pieces that come out of the top. Make a thick jelly or marmalade of the pulp and juice of these, and some additional fruit, allowing to a pint of juice a pound of loaf sugar. When the jelly has been boiled till clear and firm when held in the air, fill with it the skins so as to swell them out into a good shape. Replace the small circular pieces that have been cut off the top of the fruit, and tie them on securely with packthread, so as to keep in the jelly. Next make a thin syrup, allowing to a pound of broken-up loaf sugar half a pint of fresh juice, and the beaten white of an egg. Boil and skim it till no more scum rises. Then having put the oranges into large glass jars rather more than half full, pour the syrup on them, filling up to the top.
To Green Small Lemons or Limes.—Boil them first in a little hard water, placing them in a porcelain kettle with a thick bed of fresh vine leaves under them and a thick cover of vine leaves over them. Boil them till green and tender in two or three waters, putting entirely fresh vine leaves whenever you change the water, and persisting till they are well greened. Then make holes in the stem end, and extract the pulp, strings, and seeds, and proceed as directed in the last receipt. The skins, as soon as empty, being laid in cold water, and then filled and shaped out with lemon jelly, and the jars filled up warm with lemon syrup. Or by putting a larger portion of sugar, and boiling the syrup longer, you may candy it all over the surface of the fruit.
Green limes are preserved in the above manner, filling the skins with lemon jelly. To candy the syrup use a double portion of sugar, and boil it till it bubbles and sparkles in the kettle.
PEACHES PRESERVED.—
Take the finest ripe free-stone peaches. Pare them, cut them in half, and remove the stones. To every pound of peaches allow a pound of double refined loaf sugar, and half the white of an egg (slightly beaten) with half a pint of very clear soft water. Put the sugar into a porcelain preserving kettle, mix it with the water and white of egg, and when it has entirely dissolved, set it over the fire, and boil and skim it till the scum ceases to rise, which will be very soon, if the sugar is as good as it should be. There is no economy in using inferior sugar for sweetmeats, as much of it will be lost in skimming and sediment. In the mean time, boil in a little sauce-pan a bunch of fresh green peach leaves that have been cleared from all dust; or a handful of broken-up peach kernels. When the flavor is well extracted, strain this water and mix it with the syrup. Then put in the halved peaches, and boil them (uncovered) till quite clear and soft, but not till they break. While warm, put them up with the syrup in glass or white-ware jars.
Apricots are preserved in the same way.
Preserved Green Gages.—Get the largest and ripest green gages, or egg plums. Scald them in boiling water to make them peel easily; the skins of all sorts of plums becoming very hard and tough when preserved. Remove the stems; they are no ornament, and render them troublesome to eat. Make a syrup in the usual way, allowing to each pound of plums a pound of the finest loaf sugar, half a pint of water, and half a white of egg. When well skimmed and boiled put in the plums, and boil them gently till quite clear and soft, but not till broken. All plums may be done in this manner. If not as ripe as possible, they will require to each pound of fruit a pound and a half of the best sugar.