Do the same with apricots, plums, and slices of pine-apples. The slices of pine-apples may be soaked in kirschwasser for twenty-four hours before using them.
Prunes, stewed.—Wash them in cold water if necessary. Soak them in tepid water for about two hours, and set the whole on the fire; boil gently till half done, when add sugar to taste, a gill of claret wine to half a pound of prunes, and serve either warm or cold when done. If the water boils away too much, add more.
Currants, Blackberries, or other Fruit, for Dessert.—Beat well the white of an egg with a little water; dip the fruit in, and roll it immediately in some fine-crushed sugar; place it on a dish, and leave it thus five or six hours, and serve.
A more sightly and exquisite plate of dessert than a plate of currants dressed thus, cannot be had.
Besides all our receipts, any kind of fruit may be served for dessert, according to the season; also any kind of cheese; also fruits preserved in liquor.
Berries with Milk or Cream.—Nearly every kind of berries, when clean, may be served with milk or cream, and sugar to taste.
With Liquor.—They may also be served with brandy, rum, kirschwasser, whiskey, etc., and sugar.
Marmalades, or Preserves of Fruits—Of Apricots or Peaches.—Boil two pounds of peaches for a minute, take off and drop them immediately in cold water. Drain and skin immediately, cut in two and remove the stone. Crack two-thirds of the stones and throw the kernels in boiling water; leave them in till the skin comes off easily; skin them well and cut them in small pieces, lengthwise. Lay the peaches in a pan, with about a pound and a half of sugar, set on the fire, boil about twenty minutes, stirring the while with a wooden spoon; a few minutes before taking from the fire, put also the kernels in the pan; then turn in pots or jars as soon as off the fire. Cover well when cold, and keep in a dry and cool (but not cold) closet.
Of Plums.—Proceed as for the above.
Of Pears and Quinces.—Quarter, peel, and core the fruit, put it in a pan, and proceed for the rest as directed for peaches, except that you use sweet almonds instead of kernels.