- 60 green almonds
- ¼ lb. of wood ashes
- 4 qts. of water
- 1 pt. of water
- 1½ lbs. of sugar
- ¼ tsp. of bishop extract
Preparation: The almonds must be green, but soft enough to be easily pierced with a fork. Mix the wood ashes and 4 qts. of water and boil until the mixture feels greasy. Now put in the almonds and boil them until the skin can be pulled off. After skinning them, put them into fresh water, pierce them with a fork, put into hot water, set them on the stove and let them simmer, but not boil, until they are soft. Pour off the water, put on fresh cold water and let stand until the next day. Now boil the sugar in 1 pt. of water until it gets thick and pour it cold over the well drained almonds. The next day pour off the sugar water, boil it again, and when cold, pour over the nuts and let stand another day. The third day repeat the cooking again, add the bishop extract, when cold, pour it over the almonds in the jars and close them tightly.
No. 37—GRAPES.
- 3 lbs. of grapes
- ¾ lb. of sugar
- ½ cup of water
Preparation: Boil the sugar and water 5 minutes, pour over the grapes and let stand for 12 hours. After this time pour off the sugar water, bring it to boil, add the grapes, let them boil a few minutes and put into jars. Boil the syrup down thick, pour over the grapes hot, close the jars tightly and treat them as in [No. 1].
Remarks: The little seeds are taken out with a skimmer.
How to Make Jelly, Marmalade and Jam.
No. 38—STRAWBERRY MARMALADE.
- 1 lb. of strawberries
- ¾ lb. of sugar
- Brandy paper
Preparation: Rub the prepared strawberries through a sieve, then mix with sugar and boil down to a thick marmalade, stirring constantly. Fill it into jars, let it get cold, put on a piece of brandy paper and close the jars well, or tie them up with parchment paper.