“I remember too, so that I must have noted it and felt it then as a thing perceived for the first time, the large dignity of the room, the tall windows and splendid rich curtains, the darkened Hoppners upon the walls. I noted too the quality and abundance of the table things, and there were grapes and peaches, strawberries, cherries and green almonds, piled lavishly above the waiting dessert plates with the golden knives and forks, upon a table in the sunshine of the great bay. The very sunshine filtered through the tall narrow panes from the great chestnut trees without, seemed of a different quality from the common light of day....”
A cook of roughly the same moment, setting down the same dish.
To preserve the juice of cherries, plums, peaches, and similar fruits, proceed as for jelly, but adding to each quart of juice half a pint of sugar instead of a quart as for jelly. If it is not desired to have the fruit juice transparent, the pulp of the fruit may be pressed to extract all the liquid.
Sources: The passage is from H. G. (Herbert George) Wells, The Passionate Friends, free to read in full at Project Gutenberg. The recipe is from Parloa, Canned Fruit, Preserves, and Jellies of 1887, also free in full. Both are in the public domain in the United States. The binding above is ours — forest cloth, grapes stamp.