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Preserved Quinces
Pare and core your quinces, taking out the parts that are knotty and defective; cut them in quarters, or round slices; put them in your…
Preserved Strawberries
To each pound of picked strawberries, allow a pound of powdered loaf sugar. Strew half of the sugar over the strawberries, and let them…
Preserved Pineapples
Having pared your pineapples, slice them, and take out the core from the middle of each slice. To each pound of pineapple allow a pound of…
Preserved Currants
Take ripe currants, in their prime; strip them off their stems, rejecting the bad ones; make a sirup of sugar and very little water…
Preserved Tomatoes
Take tomatoes quite small and green, and if fully ripe they are nice; put them in cold, clarified sirup, with one orange, cut in slices, to…
Preserved Apples
Take equal weights of good brown sugar and of apples; peel or wash, core, and chop the apples fine; allow to every three pounds of sugar a…
Preserved Crab-apples
Wash the apples; cover the bottom of your preserving kettle with grape leaves; put them in; place them over the fire, with a very little…
Preserved Pippins
Pare and core some of the finest; put them in your preserving kettle, with some lemon peel and all the parings; add a very little water…
Preserved Peaches
Select the largest and nicest free stone peaches, fully grown but not mellow, pare, halve, or quarter them; crack the stones, take out and…
Preserved Cranberries
Allow to each pound of washed cranberries a pound of loaf sugar, dissolved in about a gill of water, first boiling the sugar and skimming…
Preserved Gages
Take equal weights of gages and sugar; dissolve the sugar in just sufficient water to cover the plums; boil them slowly in the sirup ten…
Preserved Damsons
Allow for every pound of damsons three-quarters of a pound of powdered sugar; put alternate layers of fruit and sugar into jars, or…
Preserved Gooseberries
Take gooseberries before ripe; allow a pound of sugar to a pound of fruit. Stew them till quite clear, and till the sirup becomes thick…
Preserved Cherries
Take cherries before dead ripe; allow a pound of white sugar to a pound of fruit; dissolve and boil the sugar, having it thick; put in the…
Preserved Pears
Allow three-quarters of a pound of sugar to a pound of pears. Clarify the sugar, if brown is used; then put in the fruit, and boil it till…
Preserved Grapes
Allow a pound of sugar to a pound of grapes; squeeze out the pulp, and boil it till quite soft; strain it through cloth; to this add your…
Preserved Pumpkins
Cut slices from a nice, highcolored pumpkin, and cut the slices into chips about the thickness of a dollar; have the chips of an equal…
Peaches and Apricots
Take those of a full growth, but perfectly green, put them in salt and water, strong enough to bear up an egg. When they have been in a…
Pickled Oysters
Scald the oysters in their own liquor; make some vinegar boiling hot, with some whole pepper, allspice, mace, and a little salt. Take the…
Peppermint, Rose, or Hoarhound Candy
They may be made as lemon candy. Flavor with essence of rose, or peppermint, or finely powdered hoarhound. Pour it out in a buttered paper…
Perfume Bags
Take rose and sweet scented clover leaves, dried in the shade, then mixed with powdered mace, cloves, and cinnamon, and pressed in small…
Preventive of Bilious Fever
If you are bilious in the spring, it will be well to physic with a sirup made of four ounces of rhubarb, four ounces of blood root, four…
Piles
Make an ointment of equal parts of sage, parsley, burdock, and chamomile leaves, simmer half an hour in fresh butter or sweet oil and lard…