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

they may be preserved whole or in quarters. In peeling them, they must be dropped in cold water with a little lemon-juice to keep them white. They are picked just before commencing to ripen. When ready, put cold water and the juice of a lemon to every two quarts in a deep pan, and drop the pears in, set on the fire and boil gently till well done; take off, drain and drop in cold water, which you change two or three times and without stopping; then drain again, place them in a large bowl, and then proceed as for peaches. They are kept like peaches also. _Apples._--Proceed as for pears, except that apples are cooked much quicker. _Pine-Apples._--Peel, slice, and drop the fruit in cold water; add a little sugar, set on the fire and boil gently till done, when drain and drop in cold water and drain again. Put them in a bowl, and proceed as for peaches for the rest, with the exception that they are kept in jars only, and not dried or put in brandy. _Chestnuts._--Skin the chestnuts and put them in cold water on the fire, and take off when tender; then remove the under skin or white envelope or pith. Place them in a bowl, and proceed as for peaches for the rest. _Oranges._--Drop oranges in boiling water and take off when the rind is tender, and when a darning-needle can be run through it easily. Drain and drop them in cold water. After two or three hours drain, cut in slices, and put them in a bowl; then proceed as for peaches, except that they are kept in jars only. _Quinces._--Peel, quarter, and core quinces just before they commence ripening, drop in boiling water; drain them when done, and drop them immediately in cold water. As soon as cold, take them off, drain and put them in a bowl. For the rest, proceed as for peaches, with the exception that they are only kept in jars, but neither dried nor put in brandy. To Preserve in Brandy.--Besides the dried fruits above described,