American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables

boil slowly, till they be clear, skimming them often, and they will be very green. Put them up in glasses, and keep them for use. _To preserve Cherries_. Take two pounds of cherries, one pound and a half of sugar, half a pint of fair water, melt some sugar in it; when it is melted, put in your other sugar and your cherries; then boil them softly, till all the sugar be melted; then boil them fast, and skim them; take them off two or three times and shake them, and put them on again, and let them boil fast; and when they are of a good colour, and the sirrup will stand, they are boiled enough. _To preserve Raspberries_. Chuse raspberries that are not too ripe, and take the weight of them in sugar, wet your sugar with a little water, and put in your berries, and let them boil softly; take heed of breaking them; when they are clear, take them up, and boil the sirrup till it be thick enough, then put them in again; and when they are cold, put them up in glasses. _To preserve Currants_. Take the weight of the currants in sugar, pick out the seeds; take to a pound of sugar, half a pint of water, let it melt; then put in your currants and let them do very leisurely, skim them, and take them up, let the sirrup boil; then put them on again; and when they are clear, and the sirrup thick enough, take them off; and when they are cold, put them up in glasses. _To preserve Plumbs_. Take your plumbs before they have stones in them, which you may know by putting a pin through them, then codle them in many waters till they are as green as grass, peel them and coddle them again; you must take the weight of them in sugar, a pint of water, then put them in, set them on the fire, to boil slowly till they be clear, skiming them often, and they will be very green; put them up in glasses