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Julie M. Clagett cookbook, 1908-1914

Page 47

Lemon Peel.
Boil in water until perfectly clear & tender, & to a lb of peel, put 1 1/4 lb sugar, & boil together.
Orange Preserve.
1 doz oranges, Grate the rind of 6, & peel 6, Then divide the oranges, taking the pulp of each. Be careful not to take any of the membrane. To each pt pulp, & juice, put 1 lb sugar, & boil 1/2 hour.
Peaches in Brandy.
Scald your fruit in water, & dip in strong hot ley; wipe well with a dry cloth, & throw in cold water. Make a syrup of 3/4 or 1/2 lb sugar to a lb of fruit, boil all till clear, when cold add an equal quantity of white brandy to as much syrup.
Crab apples.
Stew them till the skin begins to break, peel them, & force out the cores with a grill. Green them as cucumbers, & throw them immediately from the scalding water, into cold. Keep them in water 3 or 4 days, & change the water frequently. Make a syrup of lemon peel, mace, & ginger, 1 1/4 lbs sugar to 1 of fruit. Add lemon juice when cool.

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Lemon Peel. Boil in water until perfectly clear & tender, & to a lb of peel, put 1 1/4 lb sugar, & boil together. Orange Preserve. 1 doz oranges, Grate the rind of 6, & peel 6, Then divide the oranges, taking the pulp of each. Be careful not to take any of the membrane. To each pt pulp, & juice, put 1 lb sugar, & boil 1/2 hour. Peaches in Brandy. Scald your fruit in water, & dip in strong hot ley; wipe well with a dry cloth, & throw in cold water. Make a syrup of 3/4 or 1/2 lb sugar to a lb of fruit, boil all till clear, when cold add an equal quantity of white brandy to as much syrup. Crab apples. Stew them till the skin begins to break, peel them, & force out the cores with a grill. Green them as cucumbers, & throw them immediately from the scalding water, into cold. Keep them in water 3 or 4 days, & change the water frequently. Make a syrup of lemon peel, mace, & ginger, 1 1/4 lbs sugar to 1 of fruit. Add lemon juice when cool.