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Simple Directions For Making Sweetmeats Cooking Recipe

Below is the quick and easy cooking recipe for Directions For Making Sweetmeats.

A pound of sugar to a pound of fruit, is sufficient to preserve the Directions For Making Sweetmeats most kinds of fruit. Some kinds of fruit require more, and some will do with less, than an equal weight of sugar. White sugar makes the most delicate sweetmeats—nice brown sugar answers very well for most kinds of fruit. The West India sugar-house syrup is better than sugar to preserve the Directions For Making Sweetmeats fruit, on account of its never fermenting. When brown sugar is used, clarify it, as in direction for clarifying syrup, No. 303, then put in the fruit. Nice white sugar does not need clarifying. All kinds of fire-proof ware will do to preserve the Directions For Making Sweetmeats in, excepting iron ware. The fruit should not be crowded while preserving, and should boil gently. The fruit should be turned out of the preserving kettles as soon as done, and set away1 in a cool place, otherwise they will not be nice. Keep the sweetmeats in stone or china jars, that have never been used for other purposes. Glass jars are the best for delicate sweetmeats, such as strawberries or cherries. Preserve the Directions For Making Sweetmeatss should be covered tight, and kept in a cool place. A paper wet in brandy, and laid over the sweetmeats, has a tendency to keep them from fermenting. They should be looked to frequently, to see that they do not ferment. Whenever they do, the syrup should be turned from them, scalded, and turned back on them while hot.

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