To preserve Parsley fresh & green, to garnish viands in the winter.
Put any quantity of green parsley into a strong pickle of salt and water, boiling hot, and keep for use.
To preserve Plums and Cherries six months or a year, retaining all that bloom and agreeable labor, during the whole of that period, of which there are possessed when taken from the tree.
Take any quantity of plumbs or cherries a little before they are fully ripe, with the stems on; take them directly from the tree, when perfectly dry, and with the greatest care, so that they are not in the least bruised--put them with great care into a large stone jug, which must be dry, fill it full, and immediately make it proof against air and water, then sink it in the bottom of a living spring of water, there let it remain for a year if you like; and when opened they will exhibit every beauty and charm, both as to the appearance and taste, as when taken form the tree.
A new method of keeping Apples fresh and good, thro' the winter and into the summer.
Take a quantity of pippins, or other good winter apples; take them from the tree carefully when ripe, and before frost, make a hole through each one with a goose-quill from stem to eye, fill this with sugar, lay them on a linen loth in a chamber, let them lay in this position two weeks, till they are a little wilted, then put them in a tight cask, and keep them from freezing.
To preserve bush Beans fresh and good, till winter.
Take half a bushel of beans, of a suitable size and age for eating green, string and break them, then put them into a cask, first sprinkling salt, then a laying of beams, and so alternatively till the cask is full, then add a weak brine so as to cover them; take out for use, and freshen twenty-four hours in water, often changing it; boil three hours in fresh water.
American Cookery
Amelia Simmons
1796
Albany
New York
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