Rice Flummery.
Boil 5 oz. sifted ground rice in a quart of new milk, with ½ oz. bitter almonds, 2 table-spoonsful rose water, and sugar to sweeten; keep stirring till very thick, then put it into a mould. When cold turn it out, stick blanched almonds in, and pour round it some thick cream sweetened and flavoured with white wine; or no cream, but preserves in lumps.
Dutch Flummery.
Boil the rinds of 2 and juice of 3 lemons in ½ pint of white wine, ½ pint water, ¼ lb. sugar and 1 oz. of isinglass, ten minutes, then strain and mix it gradually with the yolks of 5 eggs, stir it over the fire five minutes, then stir till nearly cold, and pour it into a mould.
Rice Cups.
Sweeten a pint of new milk, with sifted sugar, and boil in it a stick of cinnamon, when it boils stir in 2½ oz. of sifted ground rice; then take it off the fire, and add the beaten whites of 3 eggs, stir again over the fire, for three minutes, and pour into cups, previously dipped in cold water. When cold, turn them out, pour a custard round, and ornament with preserves or stewed pears.
Syllabub.
Pour a bottle of sherry or Port into a china bowl, sweeten, and add plenty of nutmeg and cinnamon. Milk into it nearly double the quantity, and let it froth up high. Serve with sponge cakes. Some add a little brandy.
Solid Syllabub.
Scald a pint of cream, and sweeten it; when cold, add ½ a pint of white wine, the juice of a lemon, the peel grated: more sugar if required. Dissolve 1 oz. isinglass in water, strain, and when cold, stir it into the mixture, and put it into a mould the day before it is wanted.
Whipt Syllabub.
Rub ½ lb. sugar on lemon rind, and put into a deep narrow pan, with ½ pint white wine, the juice of ½ a lemon, the rind of a whole one, and a pint of thick cream; whisk well, always one way and without stopping, till it is all in a good froth; put it in glasses. It will be more firm the next day.—Or: to ½ pint of cream, add a pint of milk, ½ pint sack or white wine, sweeten with loaf sugar, and whisk it to a froth; pour a little white wine in the glasses, and the froth on the top.
Calf's Feet Jelly.
The day before you want jelly, boil a cow heel and one foot in 2½ quarts of water, till they are broken, and the water half wasted, strain and put it by till the next day. Then remove all the fat as well as the sediment, put the jelly into a saucepan with sugar, wine, lemon juice, and peel to your taste. Let it simmer, and when the flavour is rich, add the whites of 5 eggs well beaten, also their shells; let it boil gently twenty minutes, but do not stir it; then pour in a tea-cupful of warm water, let it boil gently five minutes longer, take the saucepan off the fire, cover close, and let it stand by the side, half an hour. It ought to be so clear as to require only once running through the jelly bag. Some mutton shanks (10 to 2 calf's feet), make the jelly richer. Raisin wine is generally used, but Marsala is better: it gives a more delicate colour to the jelly.—This is madeNoyeau Jellyby using noyeau in sufficient quantity to give a strong flavour. AlsoMadeira Wine Jelly. But as the firmness of the jelly may be diminished by the wine, add a little isinglass. Some think that jelly eats best in the rough, not out of a mould.—Another: boil 4 feet in 2½ quarts of water, boil twelve hours, or till all their goodness is extracted. The next day remove all fat as well as sediment, put the jelly into a saucepan with 1½ pint of sherry or Marsala, the peel and juice of 7 lemons, and sugar to your taste. Finish in the same way as directed above, and when strained, add a wine-glassful of Champagne brandy. You may add 1 oz. isinglass to make the jelly very stiff, but some object to this, as it makes it toughas well as stiff. Some use a coarse brown bag, in preference to flannel.
Punch Jelly.
Boil 2 oz. isinglass in a pint of water, add the juice of 4 lemons, and the grated rind of one, put to this 6 oz. loaf sugar, previously boiled in a very little water till it is a rich clear syrup, then add 6 table-spoonsful of rum.—Or: make a good bowl of punch (which see), stronger if you like. To every pint of punch add 1½ oz. isinglass, dissolved in ¼ pint of water; pour this into the punch whilst hot, then fill the moulds, taking care that they are not disturbed until the jelly is completely set.
Savoury Jelly.
Boil 2 lbs. knuckle of veal, 1 lb. lean beef, and 4 mutton shanks, in 2 quarts of water, with salt, pepper, mace, and 1 onion; boil till the liquor is reduced one half, then strain it; when cold, put it into a saucepan with the whites of 3 eggs, stir well, then set it over the fire till it boils, and strain through a jelly bag. A table-spoonful of soy will improve the colour.
Orange and Lemon Jelly.
Grate the rinds of 2 Seville, 2 sweet oranges, and 2 lemons; squeeze the juice of 2 sweet, 6 Seville oranges, and 3 lemons; mix the rinds and juice together; boil slowly 1 lb. lump sugar in a pint of water to thick syrup, turn it into a bowl; whennearlycold, add the juice and stir well; boil ¼ lb. of isinglass in a pint of water till dissolved, let it cool, add it to juice, stir till cold, and fill the mould.—Another, and much better: rub the rinds of 8 oranges with lump sugar, and boil a quarter of an hour in the stock of calf's feet and ½ oz. isinglass, with sugar to your taste; have the juice of the oranges, the juice of 3 lemons, and the whites of 6 eggs in a bason, pour the stock in, stir well, and boil altogether ten minutes; then pour in a wine-glassful of cold water, let it stand ten minutes, then pour through a jelly bag.—Lemon Jellyis made the same way; the rind of 2 and juice of 3 large lemons, the rind and juice of 1 orange.
Colouring for Jelly.
Boil slowly in ½ pint water, for half an hour, 15 grains cochineal in fine powder, ½ drachm of cream of tartar, and a bit of alum the size of a pea; let it stand till the next day, then pour it off.
Arrow-root Jelly.
Put ¼ pint of water into a saucepan, with a wine-glassful of sherry, or a spoonful of brandy, sugar, and grated nutmeg. Boil up once, then mix it, by degrees, with a dessert-spoonful of arrow-root, rubbed smooth, and mixed with 2 spoonsful of cold water. Return it into the saucepan, stir, and boil it three minutes.—Or: steep for three hours the rind of a lemon, and 4 bitter almonds, pounded, in 2 table-spoonsful water, strain, and mix the water with 3 table-spoonsful arrow-root, and of lemon juice, 1 of brandy; sweeten, stir over the fire till thick, and put it into glasses.
Hartshorn Jelly.
To 3 quarts of water put 1 lb. hartshorn shavings, and 1 oz. isinglass, boil gently till it becomes a jelly (about four hours); the next day melt it, add the juice of 2 lemons, half the peel, and a pint of sherry, also the whites of 5 eggs beaten to a froth, and sugar to taste; boil for a few minutes, and pass it through a jelly bag till clear.
Apple Jelly.
Pare 12 firm apples, and simmer them in a quart of water till quite cooked, but not broken; strain the liquor, and put to it 2 oz. isinglass, the juice of 2 lemons, the peel of one cut thin, sugar to taste, and a little cochineal, tied in muslin; boil till the isinglass is dissolved and the jelly of a nice colour, strain, and pour it into a mould.
Isinglass Jelly.
Dissolve 1 oz. isinglass in ½ pint of water, and put to it ½ lb. lump sugar, the juice of a large lemon, the peel cut thin, and a pint of sherry; boil five minutes, then strain it into a mould.
Gâteau de Pomme.
Dissolve 1½ oz. isinglass in ½ pint water, and boil it with ½ lb. sugar, the juice and rind of a lemon and 1 lb. of apples, pared and cored; boil it three quarters of an hour, pour it into a mould; when quite cold, turn it into a glass dish, and pour a good custard round.
A Bird's Nest.
Make some clear jelly, of an amber colour, and fill a small round basin half full. Have some bird's eggs blown, fill them with blancmange; when the latter is quite cold, peel off the shells, and it will represent small eggs. Put some moss round a glass dish, turn the jelly out, into the middle, lay some lemon peel, cut in thin strips to represent straws, on the jelly, and the eggs on the top.
Strawberry Jelly.
Boil 2 oz. isinglass in ¼ pint of water till dissolved, skimming it all the time; then strain and let it cool. Mash a quart of fresh fruit in an earthen vessel, with a wooden spoon; add powdered sugar and a very little water. Pass it through a jelly bag, stir the melted isinglass into it, and fill your mould.—Raspberryandred currantjelly in the same way.
Lemon and Orange Sponge.
Dissolve ½ oz. isinglass in a pint of water, strain it, and the next day put to it the juice of 2 lemons, and the grated peel of 1; then rub some raspberry jam through a hair sieve into the mixture, and whisk it well, till it is like sponge; then put it into an earthen mould in a cool place. Any preserve may be used, or lemon only, or orange; or it may be flavoured with raspberry vinegar.—Or: dissolve ¾ oz. isinglass in a little water, add ¾ pint of cream, the same of new milk, and ½ pint of raspberry jelly, and the juice of a lemon: whisk well, one way, till it is thick, and looks like sponge; then pour it into the mould.—Or: pour a pint of boiling water on 2 oz. isinglass, when dissolved add the strained juice of 4 Seville and 4 sweet oranges orlemons, sugar to taste; whisk well, half an hour, then pour it into a mould.—Or: dissolve 2 oz. isinglass in ½ pint of water, strain and add to it, the juice of 10 sweet oranges, and the grated rind of 2, the juice of 1 lemon, and sugar to taste; when nearly cold whisk it till it looks like sponge, and pour it in a mould. Make it in the evening, to turn out next day. Some use more isinglass.
Rice Soufflè.
Boil 2 table-spoonsful ground rice very slowly, in ½ pint good milk, with a piece of lemon peel, stirring all the time. Let it cool, then stir in the yolks of 4 eggs, and some sugar, stir it over the fire a few minutes, and let it cool again. Then add the whites of 6 eggs, well whipped; put it into a deep and round dish, and bake in a rather slack oven till thesoufflèrises; send it to tableinstantly, or it will flatten.Potato Soufflè,—Half the quantity of potato flour, as directed for rice flour, and make it the same way.
A Good Soufflè.
Soak 4 or 5 slices of sponge cake in sherry and brandy mixed, and sweetened, cover with a layer of preserves, then pour over a rich boiled custard; beat the whites of 4 eggs to a froth, and lay it over the top to look rough; brown it in a Dutch oven, and servedirectly, or it will be spoiled.
Orange Soufflè.
Mix a table-spoonful of flour with a pint of cream, put it into a saucepan, with 2 table-spoonsful rose water, some orange and lemon peel; stir till it boils, then strain and sweeten it: when cold add 2 table-spoonsful orange marmalade. Beat 6 eggs, stir in a wine-glassful of brandy, mix with the other ingredients, and put all into a buttered shape; place it in a saucepan of boiling water, over a stove: let the water boil an hour and a quarter without any cover to the shape.
Lemon Soufflè.
Pour ¾ pint of boiling water over 1 oz. isinglass, the juice of 3 lemons, and 5 oz. sifted sugar; when dissolved,boil all together five minutes, pour it into a large bason, when the steam is gone off whisk it till it becomes spongy, then put it in a glass dish. It should be made the day before it is wanted, and requires long whisking.
Omelet Soufflè.
Beat the yolks of 6 eggs, and whip the whites; strain and sweeten the yolks with powdered sugar; add a little grated lemon peel; stir in lightly the whites, and pour the whole into a frying-pan, in which you have just melted a large piece of fresh butter. Cook over a slow fire, but do not let it scorch, and, when done, turn it carefully out, and set it in the oven to rise.
Sweet Omelets.
Mix a table-spoonful of fine flour, or potato flour, in ½ pint of new milk; then whisk together the yolks and whites of 4 eggs, and add to the milk. Put fresh butter enough to fry the omelet into a pan, about ¼ lb., make it hot over a clear fire, and pour in half the mixture; when this is a little set, put 4 table-spoonsful of red currant jelly, or any other preserve, or apple pulp in the centre, and the remainder of the mixture on the top; as soon as the upper portion is fixed, send the dish to table.—Or: the omelet being fried, spread the preserve on it, in the pan, and roll it. Apples boiled to a pulp and sweetened, may be used instead of preserve.
Soufflè of Apples.
Pick, wash, and scald 4 oz. whole rice, drain off the water, and put the rice into a quart of new milk, or thin cream, which has been boiled with a bit of cinnamon or lemon peel. Simmer it very slowly till the rice is swelled, (not broken), drain it, and having brushed the edge of the dish with white of egg, place the rice in the form of a high wall round it. Mix with some apple jam, or pulped apples, 2 oz. butter, sugar to taste, and the yolks of 6 eggs; stir this over the fire, a few minutes, to cook the eggs; then stir in by degrees, the whites of 8 or 9 eggs, whipped, put it in the centre of the dish, and bake till it rises sufficiently.
Gooseberry and Apple Fool.
Pick or pare the fruit, put it in a jar, with a tea-cupful of cold water, and a little moist sugar; set the jar in a vessel of boiling water, or on a stove, till the fruit will pulp; press it through a cullender, and when nearly cold, mix in it some good cream, or thin custard.
Orange Fool.
To a pint of cream add the juice of 3 Seville oranges, 3 eggs, nutmeg, cinnamon, and sugar to taste. Set this over a slow fire, and stir till as thick as melted butter; it must not boil; pour it into a dish to be eaten cold.
Stewed Oranges.
Pare 4 sweet oranges, and be careful to remove the white part without breaking the skin; pare 2 lemons very thin, cut the peel in narrow lengths, and boil it in ½ pint water, with ¼ lb. lump sugar, until it becomes a thick syrup, then add the oranges, the juice of 1 lemon, and ¼ lb. lump sugar, and simmer it a quarter of an hour.
Red Apples in Jelly.
Pare and core some fine pippins, and throw them into a pan of cold water, then boil them in a very little water, with some cochineal, and when done, put them in a dish; boil the water with sugar, lemon peel, and a little isinglass, till it jellies; let it cool, scoop it into heaps with a tea-spoon, and lay it amongst the apples. Garnish with rings or straws of lemon peel, and some green sprigs.
Pears to Stew.
After peeling them, cut the pears in halves, take out the cores, and lay the pears, flat side upwards, in a tin saucepan, with sugar to taste, ¼ pint of port wine, water to cover them, and a few cloves; spread the peel over the pears, and stew them gently till tender; the saucepan covered.
Apples to Bake.
Pare and core, but do not divide them, unless very large. Bake them in an earthen dish, with sugar, a little port wine, pounded cloves, and grated lemon peel.—Or: pare 16 large apples, and put them with 1 lb. sifted sugar, juice of 1 lemon, and a tea-cupful water, in a large flat dish; cut the rind of the lemon in strips, and put them over the apples; bake in rather a quick oven, and baste from time to time with the syrup.Excellent.—Or: pare fine large apples, scoop out the core, without dividing the fruit, and fill the hole with butter and sugar, bake in a deep dish, and baste frequently.Also very good.
Cheesecakes.
Beat the curd of 3 pints of milk quite smooth, mix with it ½ lb. currants, a little pounded cinnamon, and the rind of a lemon, rubbed off with lumps of sugar (add more sugar, as you like), the yolks of 4 eggs, ½ pint scalded cream, and a wine-glassful of brandy. Mix well, and bake in patty-pans, lined with a light puff paste, twenty minutes, in a quick oven.—ForAlmond Cheesecakes, mixed pounded sweet and bitter almonds, instead of currants.
Lemon Cheesecakes.
Boil the peel of one lemon in water, till tender, then pound it in a mortar with ¼ lb. lump sugar, the juice of 2 lemons, and a table-spoonful of brandy; stir in ¼ lb. fresh butter, melted, and 3 eggs; mix well and pour into saucers or patty-pans, lined with a very light paste.—Or: to 1 lb. lump sugar (in lumps), add ¼ lb. butter, the yolks of 6 eggs, the whites of 4, the juice of 3 lemons, and the rinds of 2, grated. Simmer over a slow fire till the sugar is dissolved, begins to thicken, and looks like honey. Stir gently one way, or it will curdle. This will keep a long while, closely tied down in a jar, in a cool place.—Or: ½ lb. butter, ½ lb. lump sugar, stir over the fire till melted, let it get cold, then add the yolks of 8 eggs, juice of a large lemon, mix it very well, and bake in a crust to turn out.—Or: beat 12 eggs, leaving out 4 whites; melt ½ lb. butter in a tea-cupful of cream, stir in ½ lb. sifted sugar,and when cold, stir in the eggs, then the grated rind of 2 lemons, then the juice: stir it over the fire till near boiling, then fill your patty-pans, and put them in the oven, to brown of a light colour. You may add ½ lb. of sweet almonds, blanched and pounded with rose water.
Another Curd Cheesecake.
Beat the curd of 2 quarts new milk, quite smooth, with 4 oz. butter; then mix it with ½ oz. of sweet, and 4 bitter almonds, blanched and pounded with 3 table-spoonsful rose water, add a ¼ lb. lump sugar, the peel of 3 lemons, the yolks of 6 eggs, candied citron cut small, ¼ lb. currants, ½ pint of cream, and a wine-glassful of brandy. Mix well, and bake in patty-pans, lined with thin paste.
Orange Cheesecakes.
Beat ½ lb. sweet almonds with orange flower water, add ½ lb. sugar, 1 lb. butter, melted, and nearly cold, the beaten yolks of 10 and the whites of 4 eggs, beat 2 candied oranges, the peel of a fresh one (the bitterness boiled out), till they are as tender as marmalade, then beat all well together, and bake in little patty-pans, lined.
Apple Cheesecakes.
½ lb. each, of grated apples, sugar and butter, the juice of 1 lemon, and the rind cut thin, 4 eggs, yolks and whites beaten separately: mix well and bake in lined patty-pans.
Rice Cheesecakes.
Beat the yolks of 6 with the whites of 3 eggs, add 4 oz. sifted ground rice, the same of sugar and melted butter, a wine-glassful brandy, and the grated peel of 1 lemon; mix well and bake in patty-pans, lined with paste.
Lent Potatoes.
Blanch, then pound with a little rose water, 3 oz. of sweet, and 4 or 5 bitter almonds; add 8 oz. butter, 4 eggs beaten and strained, 2 table-spoonsful white wine,and sugar to taste; beat well, grate in 3 savoy biscuits, and make into balls with a very little flour, the size of walnuts; boil in lard of a pale brown, drain and serve with sweet sauce.
Stewed French Plums.
Stew 1½ pound in a pint of Rhenish wine, till tender, then set them by to cool in a glass dish. Some use half Port and half water.
Note.—Those who like to useGelatinewill find directions with the packets, when they buy it. It is useful as a means of taking wine and brandy in the form of jelly, and is quickly prepared, but has little else to recommend it.
PRESERVES.
Fruitfor every sort of preserve, ought to be the best of its kind; ripe enough, but not over ripe; gatheredona dry day, andaftera dry day. The sugar of the best quality, and plenty of it, otherwise they are not good, neither will they keep; and much is wasted by boiling up a second time. Long boiling injures the colour of preserves, and theymustbe boiled too long, if there be not sugar enough. The bags and sieves should be kept delicately clean; wring them out of hot water the moment before you use them. Do not squeeze the bag, or press the fruit much, or the jelly will not be clear; this is not wasteful, for the fruit which is left, and a little fresh added to it, will make jam, or black butter; a very useful preserve. In boiling jams, try a little in a saucer; if the juice runs off as it cools, the jam requires longer boiling.
Some persons clarify all the sugar they use, but, for common preserves for private families, good loaf sugar, not clarified, answers the same purpose. After thepreserve is poured into the jar, let it stand uncovered two days, then put brandy paper over, and cover with bladders, or paper, tied down close. Keep in a dry place, or they will be musty; but very hot, they will dry up, and be spoiled.
To Clarify Sugar.
Break lump sugar in pieces, and to every pound you put into the preserving-pan, add ¼ pint of water, and to every 2 lbs. sugar, the white of 1 egg, beaten; stir over the fire, till the sugar dissolves. When it boils it will throw up scum; take that off, with a slice, and lay it on a sieve, reversed, over a basin, that the syrup may run off. Pour into the pan the same quantity of cold water as you put in at first, and boil it up gently. Take off the scum, and return into the pan all the syrup which drains from it; keep it gently boiling until no scum rises.—To Candy Sugar, boil it till the surface is covered with little clusters, in the form of pearls.—Moist Sugaris clarified in the same way, but requires longer boiling and scumming; it answers for common jams, for immediate use, but they will not keep so long as when made of lump sugar.
Red Currant Jelly.
Strip the currants and put them into an earthen pan or jar, set that in a vessel of boiling water, and keep it boiling till the fruit is all burst; then pass through a jelly bag, but do not squeeze it. When the juice has all run off, put it into a preserving-pan, and to each pint allow 1¼ lb. of lump sugar; less may do, but the jelly will not be so sure to keep. Boil the jelly, rather quickly, from fifteen to twenty minutes, scumming carefully all the time; try a little in a saucer, to see if it be stiff enough, then fill your pots or glasses; leave them uncovered two days; cover brandy papers over, and tie skins over tight.White Currant Jelly—The same; but rather less boiling. The sugar must be very fine, to insure delicate clearness for the jelly.Black Currant Jelly—The same as red currant jelly. When the juice is put into the preserving-pan, with the sugar, add a very little water. Less sugarmaydo. But boil it well.
Currant Jam.
When jelly is made, if the bag be not squeezed, the fruit in it will have juice enough for jam; or, if not, put a fourth part of fresh fruit to it, then boil it up, with its weight of sugar, fifteen or twenty minutes.
Raspberry Jam.
Take 4 parts of raspberries and 1 part of red currant juice, boil it fifteen or twenty minutes, with an equal weight of sugar. Skim off the dross, as it rises.—Or: use raspberries alone, and no juice.—Or: some persons recommend theAntwerp, they are so juicy as to require boiling by themselves until nearly dry; then add 1 lb. fine lump sugar to 1 quart fruit, then boil again fifteen minutes, and no more, or the colour will be injured.
Strawberry Jam.
Gather fine scarlet strawberries, just ripe, bruise, and put them into a preserving-pan, with about a fifth part of red currant juice; strew over nearly their weight of sifted lump sugar, and boil quickly fifteen minutes.
Gooseberry Jam.
This may be made of gooseberries only, in the same manner as directed for currant jam, or of a mixture of red or black currants and gooseberries.
Green Gooseberry Jam.
First crack them in a mortar, put them into a preserving-pan with ¾ lb. lump sugar, to 1 lb. fruit, and boil till it begins to look clear. A nice preserve for tartlets.
Damson Jam.
Boil 1 lb. sugar to 1 lb. fruit, till the juice adheres to the fruit. Foropen tarts.
Rhubarb Jam.
Boil an equal quantity of rhubarb, cut in pieces, andgooseberries, before they are quite ripe, with ¾ lb. loaf sugar to 1 lb. of fruit. Well boiled, it forms a rich jam, similar to apricot.Or: boil 6 lbs. fruit cut in square pieces, 6 lbs. lump sugar, and let it stand a few hours, to draw out the juice, boil the juice three different times, and pour over the rhubarb.
Black Butter.
A very nice preserve to spread on bread, and is a mixture of currants, gooseberries, cherries, raspberries, or strawberries. To every 2 lbs. fruit, put 1 lb. sugar, and boil it till reduced one-fourth.
Fruit for Puddings.
Pare apples, pears, plums, and any fruit you have, and put them in a stone jar with brown sugar, to sweeten. Place the jar in a cool oven till the fruit is cooked.
To preserve Damsons, Bullaces, Morella Cherries, Gooseberries, and Currants, for Winter use.
All these fruits may be put into wide-mouthed bottles, with about 6 oz. Lisbon sugar to each; put corks lightly in, and set them in a vessel of cold water, and then let it boil very gently till the syrup rises over the fruit; when the fruit is cold, make the corks tight, dip them in rosin, and tie bladders over.
To Bottle Green Gooseberries and Currants.
The same as the last receipt, only without sugar. Let them remain in the water till the fruit begins to shrivel; take them out, and when the fruit is cold, cork the bottles tight, and dip them in melted rosin. The rough sort is best.
To Bottle Raspberries.
Mix an equal weight of crushed fruit and powdered loaf sugar, put them into wine-bottles, cork tight, and rosin the corks.
Damsons for Tarts.
Gather damsons quite dry, put them into large stone jars, having pricked them with a pin, tie bladders over, and put the jars into a vessel of cold water; set that over the fire, and let it simmer (not boil) for two hours, or till you see the damsons begin to sink (the water should reach nearly to the top of the jars), then wipe the jars, and put them away in a dry place.—Or: choose jars to hold 8 or 9 lbs., of equal size at top and bottom; put in each jar one fourth of the fruit, then a fourth of good moist sugar (allow 3 lbs. sugar to 9 lbs. fruit), then another layer of fruit, and so on, till the jar is full; put it in an oven just hot enough to bake it through. When household bread is drawn the oven is generally hot enough for this purpose, and the jars may remain in all night. When the fruit is cold, put a clean stick, a little forked at one end, into the middle of the jar, leaving the forked end a little above the top; put a piece of white paper over the fruit (which ought to reach the neck of the jar), then run melted mutton suet over it, of an inch thick, and keep the jar in a cool place. When you open it, lift up the covering of suet by the stick.
Apricots for Tarts.
Cut the apricots in two, but do not pare them, take out the stones, and to every pound of fruit put 1 lb. lump sugar, pounded. Let them stand all night, then stew them gently over a slow fire till tender; skim them, as they simmer, till they are quite clear. Put them in pots, and when quite cold, cover with silver papers dipped in brandy, and tie down close.
Apple Marmalade.
Pare and core the apples, leave them in a cool oven all night; the next day boil them up gently with an equal quantity of sugar, a little lemon peel and pounded cinnamon.
Apple Jelly.
Take the blossoms and stalks out of 6 lbs. ripe apples, but do not pare them; put them into a stew-pan withscarcely enough water to cover them, cover close, and stew them to a pulp, pour it into a cloth, and hang that up to drain, but do not squeeze it. To a quart of juice allow 1½ lb. lump sugar, boil gently to the consistency of other jelly, and before it is quite done add the juice of 2 lemons.—Or: pare and core your apples as if for pies, put them in the oven till quite soft, then squeeze them through thin muslin: to every pint add 1 lb. of lump sugar, half a wine-glassful of white wine, and a tea-spoonful of brandy, with the rind of a lemon; boil twenty minutes, or till it sets.
Peach, Apricot, or Plum Marmalade.
Skin the fruit, take out the stones, and mash it in a bowl; put an equal weight of fruit and sugar into a preserving-pan, boil it fifteen minutes, taking off all the scum. The kernels may be bruised and added.
Quince Marmalade.
Cut the fruit in quarters, and to 5 lbs. weight, and 3 lbs. sugar, add a pint of water; cover a piece of white paper over to keep in the steam, and simmer gently three hours; then beat them up to a jam, add ½ lb. more sugar, and simmer the jam another half hour.—Or: take the parings and cores of 2 lbs. quinces, cover them with water, and let it boil well; add 2 lbs. sugar, and when that is dissolved in the liquor, set it over a slow fire, and let it boil till it becomes a thick syrup; but the scum must be taken off as it rises. Let it get cold, then put in the quinces, with a little cochineal, and set it over a slow fire; stir and beat with a pewter spoon till it is done.
Quince Jelly.
Weigh them and measure 1 pint of water to 1 lb. fruit; pare the quinces as quickly as possible, as they are done, throw them into the water, then simmer gently until they are a little broken, but not long enough to redden the liquid, which should be very pale. Turn the whole into a jelly bag, and let it drain without pressure. Weigh the juice and boil it quickly 20 minutes, take it from the fire and stir in till dissolved, ¾ lb. lump sugar to each pound of juice, orrather more, if the fruit be very acid; then boil gently from ten to twenty minutes, or until it jellies strongly in falling from the skimmer, but stir it all the while, and take off all the scum as it rises. Pour it into glasses or moulds: it ought to be firm enough to turn out of the latter, and be rich and transparent.
Damson and Bullace Cheese.
Put the fruit into a stone jar, cover it, and set it on a hot hearth, or in an oven, and let it coddle for about six hours, stirring it now and then. Pulp the damsons through a sieve, add ½ lb. lump sugar to every 2 lbs. of fruit, and some of the kernels, blanched, and beaten in a mortar. Put it all in a stew-pan, and boil very gently for two or three hours (it can hardly boil too long, as boiling makes it firm), skimming carefully all the time. Some persons boil it only one hour; it is clearer, but less firm. Some add a very few bitter almonds, blanched and cut small.
Apricot Cheese.
Pare, then boil them with their weight of sugar, previously melted with a very little water; as the fruit breaks, take out the stones, blanch and pound the kernels, and put them to the fruit. Let the apricots boil, not more than half an hour. Pour the cheese into shapes.
Orange Cheese.
Scrape off the outward rind of Seville oranges, take out the pulp and skin, boil the peel tender, in water, beat it in a marble mortar to a pulp, add its weight of loaf sugar (already dissolved in the juice), and boil it quickly an hour; when done pour it into moulds, or on plates, to cut in shapes. Keep it in a dry place.
Pine Apple to Preserve.
Pare off the rind, and divide the pine apple into rather thick slices; boil the rind in ½ pint water, with 1 lb. loaf sugar in powder, and the juice of a lemon, twenty minutes. Strain this liquor, and boil the slices in it for half an hour;next day pour off the syrup, and boil it, taking care to scum as it rises, and pour it hot over the fruit; tie down the jar with a bladder, brandied paper being over the preserve.
Cucumbers to Preserve.
Choose the greenest and most free from seeds, some small, to preserve whole, others large, to cut in long slices. Put them in strong salt and water, cover with vine leaves, and set them in a warm place till yellow; then wash, and set them over the fire, in fresh water, with a little salt and fresh vine leaves; cover the pan close, but take care the fruit does not boil. If they are not of a fine green, change the water, and that will help to green them; cover as before, and make them hot. When of a good colour, take them off the fire and let them get cold; then cut the large ones into quarters, take out the seeds and soft parts, put them into cold water, for two days, but change the water twice every day to take out the salt. Boil 1 lb. loaf sugar, and ½ pint of water, scum well, add the rind of a lemon, and 4 oz. scraped ginger. When the syrup is very thick, take it off the fire, and when cold, wipe the cucumbers dry, and put them in. The syrup should be boiled once in two or three days, for a fortnight, and you may add more to it if necessary. When you pour the syrup upon the cucumbers, be sure that it is cold. Cover close and keep in a dry place.
Strawberries to Preserve whole.
Choose fine scarlets, not over ripe; have their weight in sifted sugar, and sprinklehalfover the fruit, and let it stand all night. Next day simmer it gently with the rest of the sugar, and 1 pint of currant juice, to 1 lb. of fruit, till it jellies.
Raspberries whole.
Gather them on a dry day, after a dry night. To 1 lb. fruit, ¾ lb. sugar; put these in alternate layers in a preserving-pan, and keep shaking till it boils, then boil ten minutes, taking off all the scum. When cold, cover with brandy papers and bladders.
Strawberries in Wine.
Fill a wide mouthed bottle three parts full of strawberries gathered quite dry, strewing amongst them 4 table-spoonsful of finely pounded sugar; fill up with fine old sherry, and cork it close.
Red Gooseberries whole.
They must be just ripe, but no more. Clip off the top of each berry, make a little slit in the side, with a needle, that the sugar may penetrate, and take an equal weight of fruit and of sugar: boil them together, very gently, scum well, and when the skins begin to look transparent, take out the fruit, with a skimmer, and put it into jars or glasses; boil the syrup till it jellies, then strain, and pour it over the fruit.
Morella Cherries.
Cut off the stalks, and prick the fruit with a needle, boil a fourth more than its weight of sugar, about five minutes, with ¼ pint of red or white currant jelly; then put in the cherries, and simmer gently till they look bright. Some take out the stones.
Cherries en Chemise.
Cut off half the stalk of large ripe cherries; roll them, one by one, in beaten white of egg, and then lightly in sifted sugar. Spread a sheet of thin white paper on a sieve reversed, and place that on a stove, spread the fruit on the paper, and send them from the stove to table. Bunches of currants, or strawberries, in the same way.
Cherries in Syrup.
Take out the stones, put the fruit into a preserving-pan, with 2 lbs. lump sugar to 6 lbs. fruit, let it come slowly to a boil, set it by till next day, boil up again, repeat this the third day, when they will begin to look bright and plump; then pot them in the syrup.
To dry Apricots.
Pare thin, then cut in half, 4 lbs. of apricots, weighed after they are pared, and add 3 lbs. sifted sugar. When the sugar is nearly all melted, put it into a pan, and simmer it very gently over a slow fire; as each piece becomes tender lift it out into a china bowl, and when all are done, let the syrup cool a little, then pour it over the fruit. In two days pour out the syrup, leaving only a little in each half. Keep the apricots in a sunny place, and turn them every day, till quite dry. Keep in boxes, between layers of paper.
Dried Cherries.
To every 6 lbs. cherries, stoned, allow 1 lb. lump sugar. Scald the fruit in a preserving-pan, with very little water, then take it out, dry it: put it into the pan, with the sugar powdered, and put it over the fire to get scalding hot, then set it aside to get cold, put it on the fire again, and repeat this a third time, then drain them from the syrup, and lay them singly to dry on dishes, in the sun, or on a stove. Keep in boxes, between layers of white paper.
Orange Chips.
Cut oranges in halves, squeeze the juice through a sieve; cut the peel off very thin, and steep it a night in water, and the next day boil it till tender in the same water. Then cut the peel in strips and put them with the juice, in an earthen pan, with an equal weight of lump sugar, set it high over a moderate fire or stove, till the chips candy, stirring frequently; then spread them out in a cool room for a fortnight, to dry.
Orange Marmalade.
Get the clearest Seville oranges you can; cut them in 2, scoop out all the pulp and juice into a basin, and pick out the seeds and skins. Boil the rinds in spring water, changing that two or three times, to take off their bitterness: if for smooth marmalade, heat the rinds in a marble mortar, if for thick marmalade cut the rinds in thin pieces,add it to the juice and pulp, put it all into a preserving-pan, with double the weight of lump sugar, boil it over a fire, rather more than half an hour. Put it into pots, cover with brandy papers, and tie down close.—Or: put 6 Seville oranges into a scale, and weigh their weight, and half their weight again, of lump sugar: to every lb. of fruit measure a wine-pint of cold spring water. Cut the fruit in quarters, remove the pips, and throw them into the water; then cut the oranges in slices on plates, so as not to lose any part of the juice or pulp, then take the pips out of the water, put all the fruit, juice, and sugar in, and boil it gently an hour, or until it is sufficiently consistent. Put by in pots. Both these are good receipts.
Oranges to Preserve.
Cut a hole at the stalk end, and scoop out the pulp, tie each one in muslin, and lay them in cold spring water, to cover them, for two days, changing the water twice a day; then boil them in the last water, till tender. Take the oranges out of the liquor and allow 2 lbs. of the best lump sugar, and 1 pint of water, to every lb. of fruit, and put it into the liquor; boil and scum till it is a clear syrup, let it cool, then put in the oranges, and boil them gently half an hour. Boil the syrup every day, for a week, or till it looks clear.—Or: grate the oranges, put them in water, change it twice a day, then boil gently, till tender, and put them in cold water again, for two or three hours. Cut a small piece off the top, take out the seeds, and to every orange allow ½ lb. of lump sugar, strew it over them in a preserving-pan, without any water, and set that over a gentle fire, turning the oranges occasionally: when clear, lift them out, put them into little pots, boil up the syrup, and pour it hot over the oranges. If the oranges do not look clear, boil them half an hour, for two or three days: then boil the syrup by itself, or make a fresh one thus: pare and core some green apples, and boil them to make the water taste strong; do not stir the apples, only put them down, with the back of a spoon; strain the water till quite clear, and to every pint put 1 lb. double refined sugar, and the juice of a lemon strained, boil it to a strong jelly, drain the oranges out of the syrup, each one in ajar the size of an orange, the hole upwards, and pour the jelly over. Cover with brandy papers, and bladders. Dolemonsthe same way.—Or: pare the oranges, tie them separately in cloths, boil them in water till tender, that a straw may pass through them: cut a hole in the stalk end, take out the seeds, but not the pulp. Make a syrup of sweet oranges, lemons, and sugar, and when clear, put in the oranges.
Apricots, Peaches, Magnum Bonum Plums, and Greengages.
Pare and stone the finest fruit, not over ripe, and weigh rather more than their weight of lump sugar. Spread the fruit in a dish, the split part upwards, strew the sugar over, and let them stand all night. Break the stones, blanch the kernels, and simmer the whole gently, till the fruit looks transparent: scum well, lift the fruit out carefully into pots, pour the syrup over, and, when quite cold, cover close.
To Preserve Green Apricots.
Spread vine or apricot leaves at the bottom of the pan, then fruit, then leaves, till the pan be full, but the upper layer thick of leaves, fill up with water, and cover quite close, to keep the steam in. Keep the pan at such a distance from the fire, that in four or five hours, the fruit may be soft, not cracked. Make a thin syrup of sugar and some of the water, and drain the fruit; when both are cold, put the fruit and syrup back into the pan, no leaves, and keep it over the fire till the apricots are green, but they must not boil or crack; repeat this for two or three days: then pour off as much of the syrup as you think necessary, and boil it with more sugar and some sliced ginger to make a rich syrup; when this is cold, drain the apricots, and pour it over them. What there is left of thethinsyrup will be useful to sweeten fruit tarts.
Orlean Plums.
An equal quantity of sugar and of plums. The fruit gathered before it is quite ripe. Put it into a pan withcold water, simmer it till the skins appear to crack, so that you may peel them off. Have ready, a thin clear syrup made of 1 lb. sugar, and a gill of water, put in the plums, give them a gentle boil, and put them by in a basin, till the next day; if they then appear done enough, drain them from the syrup, if not, boil again, and remain till the following day; then drain them, add the remainder of the sugar to the syrup, boil it till rich, and quite clear; put the plums into jars, pour the syrup over, leave them open till the next day, then put brandy papers over, and over them run mutton suet.
Jargonelle Pears.
Pare smoothly and thinly, some large, well shaped pears. Simmer in a thin syrup, and let them lie two days. Then pour off the syrup, add more sugar: simmer and scum it; then put the pears in, simmer till they look transparent, lift them out into pots, pour the syrup over, and tie closely. Rather more than the weight of fruit in sugar. A grain of pounded cochineal may be put in the syrup; lemon juice is an improvement.
Quinces.
Pare the quinces very thin, and put them into a stew-pan; cover with their parings, and fill the saucepan with hard water, set it over a slow fire, and keep the lid close that the steam may not escape; when the fruit is tender take it out, and put to it 1 quart of water, 2½ lbs. lump sugar, to make a clear syrup: put in the quinces, boil them ten or twelve minutes, and set them by, for four or five hours; then boil again five or six minutes, take them off the fire, and set them by two days: boil again, ten minutes, with the juice of 2 lemons. Let the quinces be quite cold, put them into broad pans, singly, and pour the syrup over. Cover with brandy papers, and skins over the whole.—Or: cut them in quarters, and to 5 lbs. fruit, put 3 lbs. sugar, and ½ pint water; lay a piece of white paper over, to keep in the steam, and let them simmer gently, three hours.
Fruitpastesare made by boiling the fruit with clarified sugar to a thick marmalade; moulded into thin cakes, and dried in a stove.