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1
1036
Enquire within upon everything
·
Robert Kemp Philp
587
1633.
Dried
Apples.
Dried
apples
are
produced
by
taking
fine
apples
of
good
quality,
and
placing
them
in
a
very
slow
oven
for
several
hours.
Take
them
out
occasionally,
rub
and
press
them
flat.
Continue
until
they
are
done.
If
they
look
dry,
rub
over
them
a
little
clarified
sugar.
1634.
Preserved
Rhubarb.
Peel
one
pound
of
the
finest
rhubarb,
and
cut
it
into
pieces
of
two
inches
in
length;
add
three
quarters
of
a
pound
of
white
sugar,
and
the
rind
and
juice
of
one
lemon--the
rind
to
be
cut
into
narrow
strips.
Put
all
into
a
preserving
kettle,
and
simmer
gently
until
the
rhubarb
is
quite
soft;
take
it
out
carefully
with
a
silver
spoon,
and
put
it
into
jars;
then
boil
the
syrup
a
sufficient
time
to
make
it
keep
well,--say
one
hour,--and
pour
it
over
the
fruit.
When
cold,
put
a
paper
soaked
in
brandy
over
it,
and
tie
the
jars
down
with
a
bladder
to
exclude
the
air.
This
preserve
should
be
made
in
the
spring.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
