§ L.
Tomates and Herbs.
I use preserved Tomates or love-apples in the same manner as those taken fresh in the season. They need only to be properly warmed and seasoned when taken out of the bottle.
A Sorrel preserved in the manner pointed out, does not, when taken out of the bottle, in the least differ from fresh sorrel in June. I make use of it in the same way.
As to mint (menthe poivrée) and all other plants which may be preserved in bunches; cooks will know how to make the proper use of them, as well as of the juices of herbs.
§ LI.
Preserved Fruits, Marmelades, &c.
The manner of making use of fruits, preserved by the process I have pointed out, consists, 1st. in putting such fruit into a fruit jar, in the same state in which it is in the bottle, without adding any sugar, because many persons, more especially ladies, prefer fruits with their natural juice. At the same time I prepare another jar with a preserve of grape-syrup or powder sugar, for those who prefer it. I have from experience learnt that grape-syrup preserves the aroma and agreeable acidity of fruits, much better than sugar. This is a very simple and economical mode of preparing an excellent dish of preserved fruits, which is the more convenient, as every one can satisfy his own taste as to the mixture of sugar with his fruits.
2. In order to make preserves with sugar (compotes sucrées), I take a pound of preserved fruits, it matters not which; this, on being taken out of the bottle, I put, with its juice, over the fire in a skimming pan, mixing with it four ounces of grape syrup. As soon as it begins to boil, I withdraw it from the fire, and take off the froth by means of a piece of brown paper, which I apply to the surface. As soon as I have skimmed it, I take the fruit gently off the syrup, in order to put it into a fruit-jar. After having reduced the syrup one half over the fire, I put it upon the fruit in the jar. Fruits thus preserved are sufficiently sweet, and have as fine a flavour as a preserve made in the season with fresh fruits.