Biscuit of Fruit

No ratings yet

Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

To the pulp of any scalded fruit, put equal weight of sugar sifted, beat it for two hours, then put it into little white paper forms: dry in a cool oven, turn the next day, and in two or three days box them.
Magnum Bonum Plums.
Excellent as a Sweetmeat, or in Tarts, though very bad to eat raw.
Prick them with a needle, to prevent bursting, simmer them very gently in a thin syrup;
put them in a China bowl, and when cold pour it over.
Let them lie three days;
then make a syrup of three pounds of sugar to five of fruit, with no more water than hangs to large lumps of the sugar dipped quickly, and instantly brought out.
Boil the plums in this fresh syrup, after draining the first from them.
Do them very gently till they are clear, and the syrup adheres to them.
Put them one by one into small pots, and pour the liquor over.
Those you may like to dry, keep a little of the syrup for, longer in the pan, and boil it quickly, then give the fruit one more warm: drain, and put them to dry on plates, in a cool oven.
These plums are apt to ferment, if not boiled in two syrups;
the former will sweeten pies, but will have too much acid to keep.
You may reserve part of it, and add a little sugar, to do those that are to dry, for they will not require to be so sweet, as if kept wet, and will eat very nicely if only boiled as much as those.
Do not break them.
One parcel may be done after another, and save much sugar.