Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

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. _Of Blackberries, Cherries, Currants, Raspberries, and other like Berries._--Wash the fruit in cold water, drain, dry, and mash it through a sieve placed over a saucepan; when the juice and pulp are in the pan add the same weight of loaf-sugar as that of juice, which is easily ascertained by weighing the pan first; set on the fire, skim it carefully; it takes about half an hour to cook; then put in pots and let cool; cut a piece of white paper the size of the inside of the pot, dip it in