A very handsome sweetmeat, although rather insipid in flavor. The reader can judge whether, as the charity boy said of the alphabet, and the senior Weller of matrimony, it is worth while to go through so much and get so little.
Preserved Ginger. ✠
Pare the roots of fresh green ginger and lay in cold water fifteen minutes. Boil in three waters, changing the hot for cold every time, until very tender; drain, and lay in ice-water. For the syrup, allow a pound and a quarter of sugar for every pound of ginger, and a cupful of water for each pound of sugar. Boil, and skim until the scum ceases to rise. When the syrup is cold, wipe the ginger dry and drop it in. Let it stand twenty-four hours. Drain off and reheat the syrup. This time put the ginger in when blood warm. Do not look at it again for two days. Then reboil the syrup, and pour over the ginger scalding hot. In a week drain off once more, boil, and add again while hot to the ginger; cover closely. It will be fit for use in a fortnight.
Preserved Cherries. ✠
Stone the cherries, preserving every drop of juice. Weigh the fruit, allowing pound for pound of sugar. Put a layer of fruit for one of sugar until all is used up; pour over the juice and boil gently until the syrup begins to thicken.
The short-stem red cherries, or the Morellas are best for preserves. Sweet cherries will not do.
Preserved Strawberries. ✠
Pound for pound. Put them in a preserving kettle over a slow fire until the sugar melts. Boil twenty-five minutes, fast. Take out the fruit in a perforated skimmer and fill a number of small cans three-quarters full. Boil and skim the syrup five minutes longer, fill up the jars, and seal while hot.
Keep in a cool, dry place.