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CRAB APPLES, SIBERIAN (to preserve whole)

Rub the crabs with a piece of flannel till they are quite clean, but do not break the skin. Prick each one with a needle to prevent its bursting with the heat of the syrup. Simmer half a dozen cloves and some whole ginger in a breakfast-cupful of water till the flavour is extracted. Strain the liquid, and boil it for ten minutes, with one pound of loaf sugar. Skim it carefully, then put with it a pint of crabs. Let them just boil up, then take off till cold, and repeat this three times. If then they look quite clear they are done enough, if not, boil them once more. Lift the crabs into a jar. Pour the syrup when cold over the fruit, and tie the jar down closely. Time, two or three hours. They are seldom offered for sale. Sufficient, one pound of fresh fruit for one pint of preserved fruit.