PRESERVED IN VARIOUS WAYS 51 
ing out to a thread it snaps quickly, and also that when 
boiling the sugar presents the form of large pearls or 
globules on the surface, it will have reached the pearl 
stage. Into this lay the fruit as before and boil gently 
till quite tender. Put on a flat dish again, and leave 
for another 24 hours. The fruit is again laid in the 
syrup and boiled for another few minutes. Have ready 
some of the best castor sugar, and sift it over the fruit 
on all sides, till quite white. Lay the fruit on the 
shallow end of a clean and perfectly dry sieve (wire 
trays are excellent for this purpose), and place the 
sieves or trays in a moderately warm oven. ‘The oven 
must not be allowed to get cold till all the fruit is quite 
dry. Watch it carefully and turn over two or three 
times. When dry it is finished. All fruits thus 
preserved should be kept in a dry place. 
Preserving Fruits in Mustard.—The following recipe 
is much used by the German housewives for preserving 
plums, apricots, greengages, figs, pears, and other fruits. 
Take the same weight of the best white sugar, mustard, 
and fruit. Lay the fruit in an earthen jar. Make a 
syrup of the sugar and mustard by adding half a pint of 
water to every I lb. of sugar. Boil slowly for half-an- 
hour, and pour while boiling over the fruit. Fill up the 
jar with the syrup, and tie down at once with bladder 
to render it air-tight. 
A very good Liqueur.—Take one dozen lemons and grate 
off all the peel. Put the peel into a vessel with 4 Ib. 
of white sugar and 4 oz. of bitter almonds. Over this 
pour four quarts of whisky. Throw in two or three 
pieces of cinnamon. Leave for three weeks, having 
carefully tied down the vessel to exclude dust and air. 
At the end of this time add three-quarters of a pint of 
new milk, put all into a preserving pan, and bring 
gently*to the boil. Let all stand for 24 hours and then 
strain and bottle. 
