The 1918 Fanny Farmer Cookbook

Raspberries may be preserved in the same way.

Pear Chips

lbs. pears

/4 lb. Canton ginger

lbs. sugar

lemons

Wipe pears, remove stems, quarter, and core; then cut in small pieces. Add sugar and ginger,

and let stand overnight. In the morning add lemons cut in small pieces, rejecting seeds, and

cook

slowly three hours. Put into a stone jar.

Raspberry and Currant Preserve

lbs. currants

lbs. sugar

quarts raspberries

Pick over, wash, and drain currants. Put into a preserving kettle, adding a few at a time, and

mash. Cook one hour, strain through double thickness of cheese−cloth. Return to kettle, add

sugar, heat to boiling−point, and cook slowly twenty minutes. Add one quart raspberries

when

syrup again reaches boiling−point, skim out raspberries, put in jar, and repeat until raspberries

are used. Fill jars to overflowing with syrup, and screw on tops.

Brandied Peaches

peck peaches

Half their weight in sugar

quart high−proof alcohol or brandy

Remove skins from peaches, and put alternate layers of peaches and sugar in a stone jar; then

add alcohol. Cover closely, having a heavy piece of cloth under cover of jar.

Tutti−Frutti

Put one pint brandy into a stone jar, add the various fruits as they come into market; to each

quart of fruit add the same quantity of sugar, and stir the mixture each morning until all the

fruit

has been added. Raspberries, strawberries, apricots, peaches, cherries, and pineapples are the

best to use.

Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES

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