The Complete Confectioner, Or, Housekeeper's Guide; To a Simple and Speedy Method of Understanding the Whole Art of Confectionary the Various Ways of Preserving and Candying, Dry and Liquid, All Kinds of Fruit, Nuts, Flowers, Herbs, &C. the Differe

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: To preserve Pippins for present Eating., . Pare them very thin, and put them into a clean stewpan, saucepan, or preserving-pan, according to the quantity you want; but scoop out the cores, and into every pippin put two or three long narrow bits of lemon peel; take the parings, boil them in water enough to cover the pippins, strain it, and make it as sweet as syrup; pour it on your pippins, and stew them till they are quite tender; they make a pretty plate. i To preserve Barberries. Take a pound of barberries picked from the stalks, put them into two quart pans, set them in a brass pot full of hot water to stew them; after this strain them, add a pound of sugar, and a pint of rose water, boil them together a little, take half a pound of the best clusters of barber- lies you can get, dip them into the syrup while it is boiling, take out the barberries, and let the syrup boil till it is thick; when they are cold, put them into glasses or gallypots with the syrup. To preserve Barberries in Bunches, Take any quantity of barberries without stripping them of their stalks, split them with a knife, take out all the seed which is in them, then tie them in little bunches; have clarified sugar, which set on the fire: when your sugar is at a high degree, put your little bunches in and boil them about ten minutes, after which put them jbn a pan, and place them in the stove with a slow fire for three days running; at the end of which time, take them from that sugar which you setagain' on the fire, to heighten it again to the above degree; for the barberries will have weakened it by throwing their juice in it. When that is done, put the bunches again in it, and place it as before in the stove for three whole days, after which draw out your bunches from the sugar, and put them...