PREPARATORY REMARKS ON SWEETMEATS.
sweetmeats should be preserved in a brass pan, which must be well scoured
with sand and vinegar, washed with hot water, and wiped perfectly dry
before it is used.
plate or a stove is preferable to a fire for preserving on; and by boiling
the fruit quickly, the form, colour, and flavour, will be better
preserved, and there will be less waste, than in slow boiling. A round
wooden stick, smaller at the one end than the other, in Scotland called a
thevil, is better adapted for stirring sugar or preserves with, than a
silver spoon, which last is only used for skimming. That there may be no
waste in taking off the scum, it is put through a fine silk-sieve, or
through a hair-sieve, with a bit of muslin laid into it; the clear part
will run into the vessel placed below, and may be returned to the
soup ladle is used for putting preserves into the jars, which should be of
brown stone, or of white wedgewood ware. After the jellies or preserves
are put in, they must not be moved till quite cold, when they are covered
with a piece of white paper, cut so as to fit into the jar, and dipped
into brandy or rum. They are then stored in a cool dry place, and should
be looked at occasionally. If in a few weeks they be observed to ferment,
the sirup be first strained from the fruit, then boiled till it is thick,
and again poured over the fruit, previously put into clean jars.
low in price, and consequently coarse in quality, is far from being
cheapest in the end; while that which it most refined is always the best.
White sugars should be chosen as shining and as close in texture as
sort of brown sugar has a bright and gravelly appearance.
jelly-bag is made of half a square of flannel folded by the corners, and
one side sewed up; the top bound with tape, and four loops also of tape
sewed on, so as to hang upon a stand made of four bars of wood, each
thirty-six inches in height, fastened with four bars at the top, each
measuring ten inches, with hooks upon the corners. Twelve inches from the
bottom four more bars are placed. A pan or basin is put underneath, to
receive the juice or jelly as it drops through the bag.
three pounds of loaf sugar, allow the beaten white of one egg, and a pint
and a half of water; break the sugar small, put it into a nicely-cleaned
brass pan, and pour the water over it; let it stand some time before it be
put upon the fire; then add the beaten whites of the eggs; stir it till
the sugar be entirely dissolved, and when it boils up, pour in a quarter
of a pint of cold water; let it boil up a second time; take it off the
fire, and let it settle for fifteen minutes; carefully take off all the
scum; put it on the fire, and boil it till sufficiently thick, or, if
required, till candy high, in order to ascertain which, drop a little from
a spoon into a small jar of cold water, and if it become quite hard, it is
then sufficiently done; or dip the thevil into the sugar, plunge it into
cold water, draw off the sugar which adheres to the stick, and if it be
hard, and snaps, the fruit to be preserved must be instantly put in and
pound of sugar, allow half a pint of water; stir it over the fire till the
sugar be entirely dissolved; when it first boils up, pour in a little cold
water, and when it boils a second time, take it off the fire; let it
settle ten minutes, carefully scum it, and boil it for half an hour or a
little longer, and then put in the fruit.
equal weight of bitter oranges and fine loaf sugar; wash the oranges, wipe
them dry, and grate off any discoloured part; cut the rind in half, and
with a dessert-spoon loosen it all round to take off each of the halves
entire; take the core and seeds clean from the oranges, leaving the juice
with the pulp; put the skin into a sauce-pan with plenty of cold water,
and cover it closely with a cloth underneath the cover; let them boil for
some hours, till so tender that the head of a pin will easily pierce them;
drain off the water, and while they are hot, with a silver spoon scoop out
all the soft part, leaving the skins quite thin; cut them into thin
parings half an inch long; clarify and boil the sugar candy high; put in
the parings, and in ten minutes add the juice and pulp, and boil all
together till transparent. Part of the peel may be grated to heighten the
colour, and a pound and a half of sugar to the pound of oranges may be
ANOTHER WAY TO MAKE ORANGE MARMALADE.
pound of fruit, allow five of sugar; pare the oranges; cut the peel into
thin chips, and put them into cold water; clear the pulp from the seeds
and inside skin, and strew over it pounded loaf sugar; next day drain the
chips, put them into a linen bag, and boil them for three hours in plenty
of cold water; they are again drained and boiled, together with the pulp,
for ten minutes, or till it jelly in the sugar, which has been clarified
and boil candy high. In making minced marmalade, the skins must be boiled,
and then finely minced with a knife. The juice of a pound of lemons is
sometimes added, but in other respects the process is the same.
ANOTHER WAY TO MAKE ORANGE MARMALADE.
oranges, and grate off any defective part; to three pounds of fruit, allow
five of fine loaf sugar; put the oranges into a sauce-pan with plenty of
cold water; cover it closely, and let them boil till a straw or the head
of a pin will easily pierce them; take them out, cut them into four, pick
out the seeds, and slice them, skin and all, as thin as possible; break
the sugar small, and to each pound allow a quarter of a pint of water;
stir it till the sugar be dissolved, and when it has boiled a few minutes,
take it off the fire; pour in a quarter of a pint of cold water, which
will throw up all the refuse; scum it off; put it again on the fire, and
if any more scum rises, remove it; add the orange slices, and boil for
a pound of lemons eighteen ounces of fine loaf sugar; grate the rind of a
few; cut them into half; squeeze and strain the juice; boil the skins in
the same way as those of the orange are done; scoop out the pulp and white
part; cut half into thin chips or parings, and pound the other half in a
mortar; pound the sugar, and pour over it the juice; stir, and let it boil
for five minutes; take it off the fire; skim it; put in the parings and
the pounded skins; boil it for five minutes, then add the grated peel, and
let it boil for five minutes more; take it off, and stir it till half
cold, before putting it into jars.
JELLY FOR BREAKFAST.
oranges, grate off the outer rind, cut them in half, and after squeezing
out the juice, put them into a pan with water in the proportion of one
quart to every pound of oranges; boil them gently for an hour, or till the
water is reduced to rather less than half; strain it and the juice through
a sieve; to every pint of the liquor add one pound of loaf sugar; boil
them together till they jelly, which may be in twenty minutes, skimming it
JELLY MADE FROM SWEET ORANGES.
oranges, and grate off any discoloured part; cut them into round slices;
to each pound add one lemon also sliced; put them into a preserving pan
with water, in the proportion of three pints to a pound of fruit; boil
till reduced to one pint; strain it through a sieve; and to every pint of
the liquor, add one pound of pounded loaf sugar; boil them together for
ten minutes; skim it well.
the currants upon a dry day; pick them clean, pound them in a mortar, and
drip them through a tammy, or flannel bag; to every pint of juice allow a
pound of fine loaf sugar; it may be broken small, and boiled with the
juice; but to make the jelly beautifully clear, clarify and boil the sugar
candy high; add the juice, and boil it six minutes.
A pint of
white currants to every quart of red improves the colour.
ANOTHER WAY TO MAKE RED CURRANT JELLY.
and boil, till candy high, fourteen pounds of sugar; add three pound of
nicely-picked raspberries, boil them quickly for three minutes, and then
put in twelve pounds of clean-picked currants, and boil them for three or
four minutes, and strain it through a fine sieve.
currants may be made into a rolled pudding.
ANOTHER WAY TO MAKE RED CURRANT JELLY.
the currants with the stalks; put them into a tub of cold water; take them
out gently, put them into a sieve, and then lay them out for half an hour
upon a table-cloth. Put them into a preserving pan, adding one pint of
raspberries to four of currants, and as much water as to prevent their
burning; allow them to become quite hot, but not to boil; shake the pan to
prevent the fruit adhering to the bottom or sides; strain it through a
jelly-bag. To every pint of juice allow one pound of pounded loaf sugar,
and when it comes to a boil, boil it one minute. Only remove the scum when
the pan it taken off the fire.
prepare black currants as the red are directed to be done; put them into a
preserving pan, adding a pint of water to a quart of fruit; let it be so
hot as merely to admit of its being squeezed through a thin linen cloth
with the hand. To a pint of juice allow a pound of loaf sugar, and when it
boils, boil it three minutes. Skim it when taken off the fire.
ANOTHER WAY TO MAKE RED CURRANT JELLY.
currants from the stalks; put them into a preserving pan; strew a pound of
pounded loaf sugar over them, and add a pint of cold water; place them
over the fire till they are heated through, which may be in half an hour;
strain them through a sieve; to a pint of the juice allow one pound of
sugar in large lumps; let it dissolve in the juice before putting it on
the fire; stir it till it boils, and let it boil quickly for ten minutes.
the plums with stalks; scald them in boiling water, and take off the
skins, leaving on the stalks. If not quite ripe, they will require to be
simmered a few minutes over a stove, to every pound of fruit, allow one of
fine loaf sugar; clarify it, and when nearly boiled candy high, put in the
plums, and boil them fifteen minutes; with spoon carefully put them into a
basin, and let them stand a day or two; then boil them ten minutes, or
till perfectly transparent; put them into jars; strain the sirup through a
sieve, and pour it equally over them.
the fruit upon a dry day, and pick it from the stalks; pound it in a
mortar, and drip the juice through a flannel bag. To every pint allow a
pound of fine loaf sugar; break it small, and with the juice, put it into
a preserving pan; stir it till it boils; skim, and let it boil exactly six
minutes; or the juice may be boiled the same length of time in sugar
previously clarified and boiled candy high.
PRESERVE YELLOW WHITE GOOSEBERRIES, CALLED THE SULPHUR.
them upon a dry day, and before they are very ripe; take equal weight of
finely-pounded sugar and gooseberries; top and tail, and prick them with a
large needle; as they are done, strew over them a little sugar. To each
pound of gooseberries, allow half a pint of white currant juice, and half
a pound of pounded sugar. Put the sugar, gooseberries, and juice
alternately into the preserving pan, set it over the fire, and shake it
every now and then, till the sugar be dissolved, and then carefully remove
the fruit from the sides of the pan. When it boils, skim it, and let it
boil exactly twenty-four minutes.
rough red gooseberries are preserved precisely in the same way, and when
they come to a boil, must be allowed to boil-for twenty minutes.
ANOTHER WAY TO PRESERVE GOOSEBERRIES.
and tails being removed from the gooseberries, allow an equal quantity of
finely-pounded loaf sugar, and put a layer of each alternately into a
large deep jar; pour into it as much dripped currant juice, either red or
white, as will dissolve the sugar, adding its weight in sugar; the
following day, put all into a preserving pan, and boil it.
PRESERVE YELLOW OR GREEN GOOSEBERRIES.
and tails being removed from gooseberries, slit them up the sides, and
with a silver knife, or the top of a tea-spoon, take out the seeds, and
put them, with the pulp which adheres to them, into a sieve; the juice
which drains from them boil with the sugar, previously weighed in equal
quantities with the fruit; then add the gooseberry skins, and boil them
till perfectly clear.
GOOSEBERRY JAM FOR PUDDINGS.
equal weight of the red rough gooseberries, and of good brown sugar;
gather the fruit upon a dry day; top and tail them, and put a layer
alternately of gooseberries and of sugar into a preserving pan; shake it
frequently, skim it well, and boil it till the sirup jellies, which may be
ascertained by cooling a little in a saucer.
red currants may be done in this way for common use.
the fruit upon a dry day, pick it clean from the stalks; put into a
preserving pan eight pounds, and one pint of water; bruise the currants
till they get a scald; pour them into a hair-sieve, and with the hands
press out all the juice, which strain through a piece of muslin; and to
each pint, allow one pound of fine loaf sugar; break it small, and with
the juice put it into a preserving pan; stir it till it boils; let it boil
for three minutes, and skim it.
RASPBERRIES PRESERVED WHOLE.
the raspberries upon a dry day, and when the sun is not upon them; weigh
equal quantities of finely-pounded loaf sugar and of fruit; put a layer of
each alternately into a preserving pan, shake it constantly till it boils,
carefully take off the scum, and boil it for fifteen minutes; or the sugar
may be clarified, boiled candy high, and the fruit added.
RASPBERRIES PRESERVED WHOLE.
the raspberries upon a dry day, and to each pound allow one of sugar;
clarify and boil till candy high all but one pound, which pound and sift;
put the raspberries into the clarified sugar, and boil it for five
minutes; take it off, and strew over the pound of sifted sugar; when
almost cold, to every pound of fruit, add half a pint of dripped white
currant juice, and half a pound of finely-pounded sugar; boil and skim it
till the fruit be transparent.
the fruit upon a dry day; to each pound of raspberries, allow half a pint
of red currant juice, and a pound and a half of finely-pounded loaf sugar;
put each alternately into a preserving pan, shake it frequently till the
sugar be dissolved; carefully remove the fruit from the sides of the pan,
and stir it round gently with a thevil or a silver spoon; when it boils,
skim it, and let it boil twenty-five minutes; or the sugar may be
clarified, boiled candy high, and the fruit and currant juice added to it.
equal proportions of pounded loaf sugar and of raspberries; put the fruit
into a preserving pan, and with a silver spoon bruise and mash it well;
let it boil six minutes; add the sugar, and stir it well with the fruit;
when it boils, skim it, and boil it for fifteen minutes.
a jar raspberries and white currants in equal quantities; let them be
thoroughly heated on the fire in a water bath, then run them through a
jelly-bag, and to every pint of juice add a pound of pounded sugar; let it
just boil, take it off the fire, and skim it; repeat this two or three
times till it is quite clear, when it will be sufficiently done.
PRESERVE BLACK CURRANTS.
the currants upon a dry day; to every pound allow half a pint of red
currant juice, and a pound and a half of finely-pounded loaf sugar. With
scissors, clip off the heads and stalks; put the juice, sugar, and
currants into a preserving pan; shake it frequently till it boils;
carefully remove the fruit from the sides of the pan, and take off the
scum as it rises; let it boil for ten or fifteen minutes.
preserve may be eaten with cream, or made into tarts.
equal weight of clipt currants and of pounded loaf sugar; bruise and mash
the fruit in a preserving pan over the fire; add the sugar; stir it
frequently; when it boils, skim, and let it boil for ten minutes.
OR RED CURRANT JAM.
fruit very nicely, and allow an equal quantity of finely-pounded loaf
sugar; put a layer of each alternately into a preserving pan, and boil for
ten minutes; or they may be boiled the same length of time in sugar
previously clarified, and boiled candy high.
large deep dish or milk pan, into which put the finest rose strawberries,
gathered when perfectly dry; then weigh them, and to each pound allow one
of fine loaf sugar, which clarify and boil candy high; pour it over the
strawberries; wash out the preserving pan; return the fruit and sugar into
it, and boil the strawberries for five minutes; strain them through a
large sieve, and boil the sirup for twenty minutes; then with a silver
spoon carefully add the strawberries to it, and, if approved, half a pint
of dripped red currant juice, and half a pound of sugar, to each pound of
strawberries, and boil all together for ten minutes; carefully scum it.
LARGE BATH, OR HAUTBOY STRAWBERRIES.
preserved with an equal quantity of fine loaf sugar; the sugar must be
scummed and boiled for half an hour; then, the fruit being added, it is
boiled for half an hour or three quarters, and carefully scummed. Or the
sugar may be finely pounded, and boiled with the fruit. In this last
manner, any kind of strawberry may be preserved.
ANOTHER WAY TO PRESERVE STRAWBERRIES.
the strawberries in the middle of a dry day, taking care that they are
quite ripe, sound, and good; the best kinds are the rose, and large
scarlet pine; in gathering, pick them carefully from the stalks. Pound
fine loaf sugar, and allow equal weight of each; lay the strawberries into
one or two large dishes, and cover them completely over with the sugar. On
the following day, put them into a preserving pan, and place them over the
fire till they are heated through; do the same the next day, and on the
third boil them up very fast, allowing them fifteen minutes after they
come to boil all over; take them off the fire, and have ready some aired
silver paper to put upon them, to take off the scum, instead of using a
silver spoon, which is apt to break them.
preserve may be eaten with cream.
process of boiling may be completed in one day, if begun at an early hour.
equal weight of pounded loaf sugar and of the scarlet pine or rose
strawberries; mash them in the preserving pan, and mix the sugar well with
it; stir, scum, and boil it for twenty minutes.
POUNDED STRAWBERRIES, FOR STRAWBERRY CREAM.
equal weight of sugar and strawberries; pound and sift the sugar, add it
to the strawberries, and pound them in a marble mortar till perfectly
smooth. Put it into jars, and tie them over closely with paper. It will
keep good for several months.
IMITATION WEST INDIAN GINGER.
the outer coat of the tender stems of lettuce that is shot; cut it into
bits one or two inches long, and throw it into cold water; to each pound
put in a tea-spoonful of cayenne, and a little salt; let it stand one or
two days; allow an equal proportion of fine loaf sugar, which clarify.
Soak some good ginger in hot water; slice it, and add it to the sugar,
allowing one ounce and a half to the pound, and boil it for fifteen
minutes; strain off the water from the lettuce, and pour over it the
sirup, keeping back the ginger, with which the sirup must be boiled three
times, and poured over the lettuce, two or three days intervening between
each boiling; and at the last add the strained juice of one or two lemons.
MELON, TO RESEMBLE WEST INDIAN GINGER.
the rind, scoop out the seeds, and cut it into small bits; put them into
salt and water for ten days; then put them into fresh water for four or
five days, changing the water daily, morning and evening; scrape off the
outside of some best white ginger, and put it into a thin sirup, which
pour boiling hot upon the cut melon; repeat this for five or six days.
Boil up the sirup pretty thick, and boil the melon in it for ten minutes.
To every pint of sirup put the rind of a lemon, pared very thin, and cut
into straws. – This sweetmeat ought to be kept for a year before it is
of six pound weight will require four pounds of refined sugar, and half a
pound of ginger.
PRESERVE RED PEARS.
dozen of pound of pears in water; peel them. Clarify the same weight of
fine loaf sugar that there is of pears; add a pint of port wine, the juice
and rind of one lemon, with a little cochineal, a few cloves, and a stick
of cinnamon; boil the pears in this till they become clear and red; take
them out, boil up the sirup, strain, and put it over the pears.
PRESERVE LARGE SMOOTH GREEN GOOSEBERRIES.
equal proportions of sugar and of fruit; with a penknife, slit the
gooseberries on one side, and take out all the seeds; put them into a
preserving pan with cold water; scald them; pour off the water when cold;
put over and under them vine leaves, with more cold water; set them over
the fire to green. Clarify the sugar; put the gooseberries into a deep
jar, and pour the boiling sirup over them; in two days pour it off, boil,
and put it over the fruit; repeat this till the sirup becomes thick, then
put them into small jars.
PRESERVE THE SAME BEFORE THEY ARE RIPE.
the largest-sized gooseberries, and allow an equal quantity of pounded
loaf sugar; cut the gooseberries in half, and take out the seeds; wet the
sugar with a little water, and put altogether in a preserving pan;
carefully stir and scum them, and boil them till the sirup is clear and
the fruit soft.
equal quantities of good brown sugar, and of apples; peel, core, and mince
them small. Boil the sugar, allowing to every three pounds a pint of
water; skim it well, and boil it pretty thick; then add the apples, the
grated peel of one or two lemons, and two or three pieces of white ginger;
boil till the apples fall, and look clear and yellow.
preserve will keep for years.
pound of cherries allow three quarters of a pound of pounded loaf sugar;
stone them carefully, and as they are done, strew part of the sugar over
them; boil them fast, with the remainder of the sugar, till the fruit is
clear and the sirup thick; take off the scum as it rises. Or they may be
boiled ten minutes in an equal quantity of sugar, which has been
previously clarified and boiled candy high. Part of the kernels may be
added; or they may be preserved with the stones and part of the stalks.
Should the sirup be desired particularly rich and thick, they may be done
pound of cherries; bruise them as they boil, and when the juice is a
little wasted, add three pounds of pounded sugar; stir, and take off the
scum; boil till it will jelly.
equal quantities of fine apricots and of loaf sugar. Pare the fruit with a
silver knife, and take out the stone carefully; as they are done, strew a
little pounded sugar over them. Boil the sugar as directed under that
head; put in the apricots, and let them just simmer; take off the pan, put
over it a piece of white paper, and let it stand till nearly cold; put it
again on the fire, let them simmer as before, and again cool them; repeat
this three or four times, and the last time let them boil till quite
transparent, which they will probably be in a quarter of an hour; remove
the scum carefully, and a few minutes before taking them off the fire,
blanch the kernels, and add them; or the kernels, after being blanched,
may be put into a small jar, covered with spirits of wine, and allowed to
stand till the jars are tied up, when a few may be put upon the top of
stones cannot be easily extracted, the apricots may be divided into
halves; or they may be preserved without being stoned. The Moor Park
apricot, the best for eating and excellent for jam, cannot be preserved so
whole as the common apricot.
ANOTHER WAY TO PRESERVE APRICOTS.
equal weight of fruit and finely-pounded loaf sugar; dip the apricots into
hot water; pare them with a silver knife; if large, take out the stones
carefully, and as they are done, roll them well in sugar; lay them into a
large dish, cover them completely with the sugar, and let them remain for
thirty hours; then pour off the juice and sugar, boil and skim it; add the
apricots, and boil them gently for half an hour. When to be skimmed, take
the preserving pan off the fire. Blanch the kernels, and add them. The
apricots should not be quite ripe.
equal quantities of pounded loaf sugar and of apricots; pare and cut them
quite small, as they are done, strew over them half of the sugar. The
following day, boil the remainder, and add the apricots; stir it till it
boils, take off the scum, and when perfectly clear, which may be in twenty
minutes, add part of the kernels blanched, and boil it two or three
ANOTHER WAY TO MAKE APRICOT JAM.
equal proportions of pounded loaf sugar and of apricots; pare, and cut
them small; as they are done, strew part of the sugar over them, and put
the parings into cold water. Break the stones, blanch and pound the
kernels, which, with the shells and parings, boil till half the quantity
of water is reduced, and there is a sufficiency of the liquor, when
strained, to allow three or four table-spoonfuls to a pound of apricots;
put it, with the sugar and fruit, into a preserving pan; mash, and take
off the scum; boil it quickly, till transparent.
APRICOTS IN BRANDY.
equal quantities of loaf sugar and of apricots; scald them, and take off
the skin; clarify and boil the sugar, put the fruit into it, and let it
remain for two or three days; put the apricots into glasses. Mix with the
sirup the best pale brandy, half and half, and pour it over the apricots,
and keep them closely covered.
and nectarines may be done in the same way.
apricots, and carefully take out the stones; blanch the kernels, and put
them into the apricots; strew over a pound of fruit, the same quantity of
finely-pounded loaf sugar, and let them stand till the sugar has extracted
the juice, then boil all together gently; when the fruit is tender, take
it out with care, and boil the sirup till very rich; pour it over the
fruit, and in three days put it upon dishes, and dry them in the sun under
garden glasses, turning them once or twice a day to keep the shape as
round as possible.
stalks when thick and tender; put them on in boiling water, and, when very
tender, drain it off, and throw them into cold water; peel off the skin,
and scald them in a thin sirup, made with the same proportion of sugar
that there is of fruit; heat it twice a day till the sirup is almost dried
in, and then dry them under garden glasses, or in a stove, and turn them
twice a day.
quinces, and at the end scoop out the core. Put them into a preserving pan
with water, and closely covered; let them boil till soft and of a fine
red; when they are cold, put them into a sirup made with the same
proportion of sugar as of quinces. The following day, boil them two or
three times till clear, and the last time for twelve minutes. Cut some
small quinces into quarters, put them into a sauce-pan, with as much water
as will cover them; boil it fast, till strongly flavoured of the quinces;
strain it through a flannel bag, and boil a pint of the liquor with a
pound of sugar till it be a rich sirup, and when cold, pour it over the
Lay, in a
strong brine of salt and water, some large, smooth, green cucumbers; put
vine or cabbage leaves over them, cover the jar or pan, and keep them near
the fire till they turn yellow, which may be in three or four days; take
them out, wash them, and put them into a pan, with leaves under and over,
and a little salt in the water; let them simmer, but not boil; when cold,
if not sufficiently greened, again put them in fresh water, with fresh
leaves. Take them out when cold, divide them into four, scoop out the
seeds and soft part, lay them into cold water, which change frequently
through the day, till it be quite clear and tasteless. Clarify the same
weight of sugar as of cucumbers; soak in boiling water some white ginger;
scrape it, and put one ounce to a pound of sugar, and the thinly pared
rind of a lemon. Boil them with the sirup, and when cold, put in the
cucumbers, and boil them slowly for half an hour; put them into jars, and
in five days, boil them again for ten minutes; carefully take out the
cucumbers, boil up the sirup, and when cold put it over them.
ANOTHER WAY TO PRESERVE CUCUMBERS.
equal quantities of sugar and the large smooth green cucumbers. Split them
down the middle, and take out all the seeds; cover four large cucumbers,
cut in this way, with cold water, mixed with a dessert-spoonful of salt;
let them stand by the fireside, or in a warm place, for three or four
days. Boil the sugar with as much water as will dissolve it, and as long
as any scum rises; then put in the cucumbers, and simmer them for a little
time. Repeat this till they are clear and green, and, the last time of
boiling, add some white ginger soaked in hot water and scraped, a few
grains of allspice, and the peel of a lemon cut very thin. Put the
cucumbers into jars, cover them completely with the sirup, and the
following day tie them over with bladder. Look at them in a week or ten
days, and if the sirup be wasted, boil more, and add it when cold.
PRESERVE SMALL CUCUMBERS.
equal proportions of small green cucumbers and of fine loaf sugar; clarify
it; rub the cucumbers with a cloth, scald them in hot water, and, when
cold, put them into the sirup, with some white ginger and the peel of a
lemon; boil them gently for ten minutes. The following day just let them
boil, and repeat this three times, and the last, boil them till tender and
large high-coloured and smooth-skinned bitter oranges; with a penknife cut
the rinds up and down, or into the form of leaves; cut a hole in the top
to admit the end of a tea-spoon, with which carefully scoop out the
inside; put the rinds into cold water, mixed with half a pound of salt.
After standing two days and nights, change them into fresh cold water, and
change it frequently through the day; then boil them with plenty of cold
water in a closely-covered sauce-pan, till the head of a pin will easily
pierce them; clarify the sugar, allowing a pound to each orange; place the
skins in a potting can or flat vessel, and pour the sirup into and over
them. The following day pour it off, boil it up, and repeat this four
times, and, at the last, add the strained juice of four bitter oranges and
the prepared rinds, and boil them about eight minutes; carefully take them
out, one by one, and put them into jars, and pour over the sirup so as
entirely to cover them. They may be served with a rich custard put into
PRESERVE SLICED ORANGES.
pound of oranges, add one pound and a half of loaf sugar; grate a little
of the rind off each orange; put them into a pan of water, cover it
closely, and boil them till the head of a pin will easily pierce the rind;
cut them into slices, take out the seeds, and boil the fruit in clarified
sugar till perfectly clear, which may be in twenty minutes.
fresh-gathered damsons into an earthen jar, tie it closely with a bladder,
and put it into a pot of cold water; let it boil for three or four hours;
add more boiling water as it wastes. Strain the juice through a sieve, and
to each pint allow sixteen ounces of pounded loaf sugar; boil and stir it
over a clear fire till it will jelly, which may be in three quarters of an
hour; pour it into shapes, small saucers, or flat plates, to dry. Keep it
in a box, with sheets of white paper between each layer. Apricot cheese
may be made in this way.
PRESERVE SIBERIAN CHEESE.
half a pint of water, a little cinnamon, sliced ginger, and a few cloves,
till the flavour be extracted; strain, and boil it with one pound of
pounded loaf sugar; skim and boil it ten minutes; let it stand till cold,
and then add a pint of fine Siberian crabs, which make scalding hot in the
sirup; take them off the fire till nearly cold; heat them in the same
manner three times. If the under ones look clear, take them out carefully,
and put them into a jar, and let the rest boil till quite clear.
PRESERVE JARGONELLE PEARS.
pears with stalks before they are quite ripe; allow equal quantities of
fine loaf sugar and of fruit. Pare the pears as thinly as possible,
keeping on the stalks; cut out the black top carefully; as they are
peeled, put them into cold water. Put cabbage leaves into the bottom of a
preserving pan; lay in the pears, cover them with cold water, and one or
two cabbage leaves upon the top; boil them thirty minutes, and lay them
upon a dish. To six pounds of sugar allow a quart of water; boil and skim
it, then add one ounce of white ginger, previously soaked in hot water,
and scraped clean, and the juice and thinly-pared rind of two lemons. Boil
the sirup ten minutes; put in the pears, and let them boil twenty minutes;
take them out, put them into a bowl or deep dish; boil the sirup eight
minutes, and, when cold, pour it over the pears; cover them with paper; in
four days pour off the sirup, boil it eight minutes, and pour it over the
pears when cold. In four days repeat this process, and do it a third time;
then stick a clove into each pear, where the black top was cut out. Put
them into jars, divide the ginger and lemon-peel, and pour on the sirup
the peaches when quite ripe; peel, and stone them, put them into a
preserving pan, and mash them over the fire till hot; rub them through a
sieve, and add to a pound of pulp the same weight of pounded loaf sugar,
and half an ounce of bitter almonds, blanched and pounded; let it boil ten
or twelve minutes, stir and skim it well.
equal weight of loaf sugar and of small green figs; wipe and cut them
across the top; lay them into a strong brine of salt and water for ten
days. Boil them in water till the head of a pin will easily pierce them,
and then lay them into cold water for four days, changing it daily.
Clarify the sugar, and put in the figs while hot; heat them in the sirup
three times, and the last, boil them till they look green and clear.
core, and quarter six pounds of good hard baking apples; finely pound four
pounds of loaf sugar; put a layer of each alternately, with half a pound
of the best white ginger, into a jar; let it remain eight-and-forty hours;
infuse, for half that time, in a little boiling water, half a quarter of a
pound of bruised white ginger; strain and boil the liquor with the apples
till they look clear, and the sirup rich and thick, which may be in about
an hour. Take off the scum as it rises. When to be eaten, pick out the
PRESERVE GREEN GAGES.
the largest green gage plums with stalks; allow an equal proportion of
loaf sugar; put vine or cabbage leaves into the bottom of a pan, lay in
the fruit, cover with leaves, and fill up with cold water. When the plums
rise to the top, take them off, and carefully pare off the skin, and put
them upon a sieve. Drain the water from the leaves; with fresh ones again
heat the plums in it, and closely cover the pan; they must be done very
slowly, and will take some hours to become green. Take them out and drain
them upon a sieve. Clarify the sugar, boil it for eight minutes, put in
the plums, boil them gently till transparent, and carefully put them into
jars. Boil the sirup a few minutes, and pour it over them when cold. In
three or four days, pour off the sirup, boil it up, and, when cold, put it
over the fruit.
ANOTHER WAY TO PRESERVE GREEN GAGES.
plums into boiling water, pare off the skin, and divide them; take an
equal quantity of pounded loaf sugar, strew half of it over the fruit; let
it remain some hours, and, with the remainder of the sugar, put it into a
preserving pan; boil till the plums look quite clear, take off the scum as
it rises, and, a few minutes before taking them off the fire, add the
cut into slices eighteen large acid apples; boil them in as much water as
will cover them; when quit soft, dip a coarse cloth into hot water, wring
it dry, and strain the apples through it; to each pint of juice allow
fourteen ounces of fine loaf sugar, clarify it, and add, with the apple
juice, the peel of a large lemon; boil it till it jellies, which may be in
twenty minutes; pick out the lemon-peel, and immediately put it into jars.
ANOTHER WAY TO MAKE APPLE JELLY.
mince three dozen of juicy acid apples; put them into a pan, cover them
with water, and boil them till very soft; strain them through a thin cloth
or flannel bag; allow a pound of loaf sugar to a pint of juice; clarify
and boil it; add the apple juice with the grated peel and juice of six
lemons; boil it for twenty minutes; take off the scum as it rises.
tail some red gooseberries; put them into a jar, tie it over, and boil it
in a pan of water, till the fruit will easily pulp through a fine
hair-sieve; allow a quarter of a pound of loaf sugar to a pint of the
juice; stir, boil, and skim it for twenty minutes; put it into saucers or
small plates, dry it before the fire, and when dry, keep it between folds
of white paper.
KEEP CURRANTS FOR TARTS.
the fruit perfectly dry, and before it be too ripe, pick it from the
stalks, and put it into clean, dry, wide-mouthed bottles; if the flavour
of raspberries is approved, some may be added with the currants; tie
tightly over each bottle a piece of sound bladder previously soaked in
water; set them into a pan of cold water, with a little straw at the
bottom, and a little between the bottles; put them on the fire, and when
they begin to simmer, keep them in that state about three quarters of an
hour, but they must not be allowed to boil; take the pan off the fire; the
bladders will be raised, but will fall soon after, and sink into the mouth
of the bottles; in an hour, take them out, and tie strong paper over each,
and set them in a dry cool place.
bottles may be placed in a bottle-rack, with the neck downwards.
cherries, and gooseberries, may be done in this way; any sort will keep
for a year. Cut off the stalks of the cherries, and top and tail the
KEEP GREEN GOOSEBERRIES.
the gooseberries when quite formed, but not the least soft; to and tail
them; fill them into wide-mouthed bottles up to the neck, and cork them
slightly; place them in a copper, with sawdust or straw in the bottom, and
pour in cold water to reach to the necks of the bottles; light the fire,
and when the water boils up, instantly take out the bottles, and fill them
up from a tea-kettle with boiling water; cork the bottles upon their sides
in a dry cool place, and turn them every other day for a month. When to be
used, the liquor and fruit are put into a dish, and sweetened with brown
TO SAVE SUGAR IN PRESERVING CHERRIES, GREEN
CAGES, DAMSONS, CURRANTS, AND RASPBERRIES.
the fruit perfectly dry, and to a pound allow five ounces of
finely-pounded loaf sugar; put a layer of fruit into a wide-mouthed bottle
or jar, and then one of sugar, till the vessel is full; tie tightly over
it two folds of sound bladder, and put them into a copper or pan, with
straw in the bottom, and water as high as the necks, and let them simmer
for three hours. When the water cools, take out the bottles, and keep them
in a cool dry place.
DAMSONS FOR WINTER USE.
the damsons when just ripe, and perfectly sound; fill a two-gallon brandy
keg, and pour over two pounds of treacle; close the keg firmly, and turn
it every day.
pound of damsons allow three quarters of a pound of pounded loaf sugar;
put into jars alternately a layer of damsons, and one of sugar; tie them
over with bladder or strong paper, and put them into an oven after the
bread is withdrawn, and let them remain till the oven is cold. The
following day strain off the sirup, and boil it till thick. When cold, put
the damsons one by one into small jars, and pour over them the sirup,
which must cover them. Tie them over with wet bladder.
ANOTHER WAY TO PRESERVE DAMSONS.
them with a needle, and boil them with sugar in the same proportion as in
the receipt to preserve damsons, till the sirup will jelly. Carefully take
off all the scum.
PRESERVE THE PURPLE PLUM.
a stone jar a layer of fruit, and one of brown sugar, allowing one pound
to a pound of the fruit; cover the jar with linen or bladder, and bake it
in an oven for one or two hours. In a few weeks pour off the sirup, and
boil it a short time; skim it, and when cold, pour it over the fruit. It
may be eaten with cream, or made into tarts or puddings.
wash the cranberries; allow to every pound two pounds of good brown sugar.
Pour a little water into the preserving-pan, then put a layer of
cranberries and one of sugar; boil them gently for twenty minutes, and
skim them carefully.
GOOSEBERRY AND RASPBERRY CAKES.
the gooseberries upon a dry day, and before they are quite ripe; top and
tail them; scald them, or put them into an earthen jar; tie it closely
over with bladder, and place it in a pan of water; let it boil till the
fruit is sufficiently tender to pulp through a sieve. To a pound of the
pulp, add one pound of pounded and sifted loaf sugar, and the well-beaten
white of one egg; mix all together, and whisk it for three hours; drop the
cakes upon writing paper, and dry them in the sun, or upon a stove. The
pulp of damsons may be done in the same way.
raspberry cakes, allow a pound of sugar to a pint of the fruit, measured
before it is scalded, or pulped through a sieve; allow one white of an egg
to each pound, and for each sort of cakes dry the sugar well, and use it
while it is warm. Keep them in a tin box, with folds of white paper
between each layer. The whites of two eggs being added to each pound of
sugar, half the beating will be found sufficient.
quinces till quite soft; rub them through a sieve, and to a pint of juice
add three quarters of a pound of pounded loaf sugar; mix all well
together, and make it scalding hot, but do not allow it to boil; drop it
upon tins in the form of small cakes, and dry them in a cool oven, and
before the fire.
SEVILLE ORANGE CAKES.
the oranges in half, take out the seeds, and put the pulp and juice into a
basin; boil the rinds in a sauce-pan of water, closely covered; when very
tender, take them out, and dry them upon a cloth; allow to a pound of
orange rinds, two of pounded loaf sugar; pound the rinds in a mortar; add
by degrees the sugar, and then the juice and pulp; mix it thoroughly till
thick and yellow; drop it upon tins in small cakes, and dry them under
garden glasses, or in a cool oven.
If it be
too thick to drop, let it stand a night.
the cherries perfectly dry, and to every six pounds allow one and a half
of finely-pounded loaf sugar; strew it over the cherries in a deep dish,
and let them remain twelve hours; put them into a preserving-pan; make
them scalding hot; put them into a bowl; the next day again heat them;
take them out of the sirup, and lay them upon sieves under garden glasses,
to dry in the sun; turn them daily upon clean sieves, till quite dry;
spread them upon sheets of white paper, and keep them in a box.
may be boiled till thick, and kept as a jelly, or with currants made into
BARBERRIES IN BUNCHES.
the barberries when ripe; tie the finest into bunches; bruise some of the
inferior ones, and boil them in water; strain, and boil in a pint of it
one pound and a half of loaf sugar to every three pounds of barberries;
skim and boil the sugar fifteen minutes; put in the bunches of fruit, and
simmer them for six minutes; let them stand in a china bowl till the
following day, and boil them gently till clear. When cold, take them out
of the sirup, and dry them under garden glasses; turn them daily.
CANDY CURRANTS, BARBERRIES, AND OTHER FRUIT.
fruit in clarified sugar as for preserving; take it out of the sirup and
drain it upon sieves; sift over it, through a lawn sieve, till quite
white, pounded loaf sugar. Place them in a cool oven, and turn and dust
them with sugar till dry.
quart of fresh-gathered raspberries in a china basin; pour over it a pint
of good vinegar, cover it closely; let it stand three days, and stir it
daily; strain it through a flannel bag; let it drip as long as any thing
will come from it, but do not press it; to a pint of the liquor put one
pound of pounded loaf sugar, boil it ten minutes, and take off the scum as
it rises. When cold, bottle and cork it tightly.
of brandy may be added to a quart of raspberry vinegar.
ANOTHER WAY TO MAKE RASPBERRY VINEGAR.
dry clean bottle with raspberries, and put as much vinegar as the bottle
will contain; stop it closely, and let it stand for a month; then strain
it, and to a pint of the liquor put a pound of loaf sugar; boil it for
half an hour; skim it. When cold, bottle, and cork it tightly.
OF CURRANTS, RASPBERRIES, OR MULBERRIES.
fruit from the stalks; squeeze the juice, and let it stand ten days or a
fortnight, or till the fermentation ceases, which may be known by the scum
cracking; carefully take off the scum, and pour the juice gently into a
fresh vessel; let it stand twenty-four hours, and again pour it off; to
one pound of pounded loaf sugar, allow thirteen ounces of the juice; put
it into a preserving-span, and when it begins to boil, strain it through a
jelly-bag, and bottle it when cold.
pears boiled in a little of the sirup are beautiful.
quarts of clean-picked black currants into a preserving-pan; with the hand
bruise them as long as the heat will admit; squeeze them through a sieve,
and to every pint of juice put four ounces of good brown sugar; boil and
stir it for three quarters of an hour, and then pour it thinly over
saucers or small plates, and dry it for three successive days before the
fire; cut it into small dice, or with a turnip-scoop; lay them upon white
paper in a box. Or the cakes may be cut into lozenges as they are
dissolved isinglass may be added while the juice is boiling.
the elderberries when quite ripe; put them into a stone jar, tie a bladder
or paper over the top, and place the jar in a pan of water; let it boil
till the berries are very soft; strain them through a coarse cloth, and to
every pint of juice allow half a pound of good brown sugar; put it into a
preserving-pan, stir it, and when it boils, take off the scum, and let it
boil for one hour.
pound of loaf sugar, clarified and boiled till it can be blown through the
holes of a skimmer, allow half an ounce of pounded and sifted cinnamon, or
a tea-spoonful of the oil of cinnamon; stir it well with the sugar, and
press it with a spoon to the sides of the pan, to make it perfectly
smooth; rub some plates over with fresh butter, and pour in the tablet.
When cold, cut it into square bits. Ginger tablet may be made in this way,
allowing a quarter of an ounce of ginger to a pound of sugar.
and strain the juice of six good-sized lemons; mix with it pounded and
sifted loaf sugar, till so thick that it is stirred with difficulty; put
it into a preserving-pan, and, with a wooden spoon, stir it constantly,
and let it boil five or six minutes; then drop it from the point of a
knife, upon writing paper, in drops as large as a shilling. When cold,
they will readily come off.
and boil the sugar to that degree, that upon dipping in a wooden stick,
and plunging it into cold water, the sugar becomes crisp, and will snap;
boil with it the thinly-pared rind of one or two lemons; drop the sugar
upon a stone or marble slab in round drops; when quite cold, roll them in
sifted loaf sugar, and lay them between layers of white paper, or fold
them in little bits of square paper, and twist it at the end.
the sugar as for the drops, and flavour it with lemon juice, or oil of
lemons; rub a little fresh butter over a stone or marble slab, and pour
the sugar along it in narrow strips; twist it while warm, and when cold,
with a knife mark it across, and it will break into any lengths.