67 / 330
600
MISCELLANEOUS
VALUABLE
RECEIPTS.
67
them.
Put
them
one
by
one
into
small
pots,
and
pour
the
liquor
over.
These
plums
will
ferment
if
not
boiled
in
two
syrups.
No.
121.
How
to
'preserve
Quinces.
Take
1
peck
of
the
finest
golden
quinces,
put
them
into
a
bell-metal
kettle,
cover
with
cold
water,
put
over
the
fire,
and
boil
until
done
soft;
then
take
them
out
with
a
fork
into
an
earthen
dish
;
when
sufficiently
cool
to
handle,
take
off
the
skin,
cut
open
on
one
side,
and
take
out
the
core,
keeping
them
as
whole
as
possible.
Take
their
weight
in
double-refined
sugar,
put
it
w^ith
a
quart
of
water
into
the
kettle,
let
it
boil,
and skim
until
very
clear;
then
put
in
your
quinces;
2
oranges
cut
up
thin
and
put
with
the
fruit,
is
an
improvement.
Let
them
boil in
the
syrup
half
an
hour,
then
with
your
fruit-ladle
take
out
the
fruit,
and
boil
the
juice
sufficiently,
then
pour
it
over
the
fruit.
No.
122.
How
to
make
Raspberry
Jam,
Take
6
pounds
nicely-picked
raspberries.
6
pounds
loaf
sugar.
Put
the
fruit
into
a
nice
kettle
over
a
quick
fire,
and
stir
constantly,
until
the
juice
is
nearly
wasted
then
add
the
sugar,
and
simmer
to
a
fine
jam.
In
this
way
the
jam
is
greatly
superior
to
that
which
is
made
by
putting
the
sugar
in
first.