The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

Pine Apples._ Pare off the rind of the pine apples, cut them in slices an inch thick. Weigh out a pound of white sugar, allowing a pound of it to each pound of fruit, lay your pine apples in a deep dish, on each layer of it sprinkle some of your sugar, (which should be powdered.) Set the pine apples away till the next day, reserving part of the sugar. Then turn the syrup from the pine apples into your preserving pan, add your reserved sugar, put in a tea cup of water, to the juice of four or five pine apples, clarify it, then put in the apples, and boil them till tender. Let the whole stand in a dish several days, and if there is any appearance of fermentation, put it in a preserving pan, scald it through, then turn it into glasses, and set it in a cool place. 247. _To Preserve Pumpkins._ Take a good sweet pumpkin, halve it, take out the seeds, and cut it in chips, of the size of a dollar. To each pound of pumpkin, allow a pound of powdered loaf sugar, and a gill of lemon juice. Put your pumpkin chips in a dish, and to each layer, put a layer of sugar, turn the lemon juice over the whole, and let it stand a day, then boil it till tender, with half a pint of water to four or five pounds of the pumpkin. Tie up ginger in a bag, and boil with it, also the rind of several lemons, cut into chips. 248. _To Preserve Gages._ Take equal quantities of fruit and sugar. Make a syrup of the sugar, (which should be white,) with a little water, when it boils drop in the plums, boil them very slowly for a few moments, then take them up into dishes, and let them remain several days, then boil them again, until the syrup appears to have entered them. Put the plums in jars, boil the syrup again, in the course of two or three days, and turn it over them. 249.