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Fruit Of All Sorts To Scald

(Confectionary.) - (The Lady's Own Cookery Book)

Put your fruit into scalding water, sufficient nearly to cover it; set

it over a slow fire, and keep it in a scald till tender, turning the

fruit where the water does not cover. When it is very tender, lay paper

close to it, and let it stand till it is cold. Then, to a pound of fruit

put half a pound of sugar, and let it boil, but not too fast, till it

looks clear. All fruit must be done whole, excepting pippins, and they

are best in halves or quarters, with a little orange-peel and the juice

of lemon.

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