Imágenes de páginas
PDF
EPUB

fixed and thick enough to adhere to the spoon, let it bubble up once or twice, and take it from the fire; then add a third white of an egg to those you have already set aside, and whip them to the consistency of snow: then amalgamate the whipped whites of eggs and the cream, stirring them with a light and equal hand, pour the contents into a deep dish, sift over with double refined sugar, and place the dish on a stove, with a fire over it as well as under, and in a quarter of an hour the cream will rise like an omelette souffle ; as soon as it rises about four inches it is fit to serve up.

100. ORGEAT PASTE.

Blanch and pound three quarters of a pound of sweet, and a quarter of a pound of bitter almonds; pound them in a mortar, and wet them sufficiently with orange flower water, that they may not oil. When they are pounded fine, add three quarters of a pound of fine powdered sugar to them, and mix the whole in a stiff paste, which put into pots for use. It will keep six months; when wanted to be used, take a piece about the size of an egg, and mix it with half a pint of water, and squeeze it through a napkin,

101. PATE DE GUIMAUVE.

Take of decoction of marshmallow roots, 4 oz.

water, 1 gallon.

Boil 4 pints and strain: then add gum arabic, half a pound, refined sugar, 2 lbs. Evaporate to an extract, then take it from the fire, stir it quickly with the whites of twelve eggs, previously beaten to a froth: then add, while stirring, half an oz. of orange-flower water.

:

102. Another.

Take of very white gum arabic, and white sugar, each 24 lbs. with a sufficient quantity of boiling water. Dissolve, strain, and evaporate without boiling, to the consistence of honey beat up the whites of six eggs with four drachms of orange-flower water, which mix gradually with the paste, and evaporate over a slow fire, stirring it continually till it will not stick to the fingers, it should be very light, spongy, and extremely white.

103. PATE DE JUJUBES.

Take of raisins stoned, 1 lb.

currants picked,

jujubes, opened, each 4 oz.

water, a sufficient quantity.

Boil; strain with expression, add sugar, 2 lbs. gum arabic, 2 lbs. previously made into a mucilage with some water, and strain; evaporate gently, pour into moulds, finish by drying in a stove and then divide it.

· IN PRESERVING FRUITS some rules are necessary to be observed.

In the first place, observe in making syrups, that the sugar is well dissolved before it is placed on the fire, otherwise the scum will not rise well, nor the fruit obtain its best colour.

When stone fruits are preserved, cover them with mutton suet rendered, to exclude the air, as air is sure to ruin them.

All wet sweet-meats must be kept dry and cool to preserve them from mouldiness and damp.

Dip a piece of writing paper in brandy, lay it close upon the sweetmeats, cover them tight with paper, and they will keep well for any length of time; but they will inevitably spoil without these precautions.

In clarifying sugar beat up the white of an egg with a pint of water to three pounds of sugar, boil them in a copper pan on a slow fire and add more water, skimming till the sugar is clear. It may then be boiled to any degree you please, as smooth, bloom, feathered, crackled, and carmel.

104. TO BOTTLE DAMSONS.

Put damsons, before they are too ripe, into wide-mouthed bottles, and cork them down tight; then put them into a moderately heated oven, and about three hours will do them; observe that the oven is not too hot, otherwise it will make the fruit fly. All kinds of fruits that are bottled may be done in the same way, and they will keep two years; after they are done, they must be put away with the mouth downward, in a cool place, to keep them from fermenting.

105. TO PRESERVE BARBERRIES.

Set an equal quantity of barberries and sugar in a kettle of boiling water, till the sugar is melted and the barberries quite soft; let them remain all night. Put them next day into a preserving pan, and boil them fifteen minutes, then put them into jars, tie them close, and set them by for use.

106, GRAPES.

Take close bunches, whether white or red, not too ripe, and lay them in a jar. Put to them a quarter of a pound of sugar candy, and fill the jar with common brandy. Tie them up close with a bladder, and set them in a dry place.

107. TO DRY CHERRIES.

Having stoned the desired quantity of morello cherries, put a pound and a quarter of fine sugar to every pound; beat and sift it over the cherries, and let them stand all night. Take them out of their sugar, and to every pound of sugar, put two spoonsful of water. Boil and skim it well, and then put in the cherries; boil the sugar over them, and next morning strain them, and to every pound of syrup put half a pound more sugar; boil it till it is a little thicker, then put in the cherries and let them boil gently. The next day strain them, put them in a stove and turn them every day till they are dry.

108. TO CLARIFY HONEY.

The best kind is clarified by merely melting it in a water bath, and taking off the scum; the middling kind by dissolving it in water, adding the white of an egg to each pint of the solution; and boiling it down to its original consistence, skimming it from time to time. The inferior kind requires solution in water, boiling the solution with one pound of charcoal, to 25 pounds of honey, adding, when an excess of acid is apprehended, a small quantity of chalk or oyster-shell powder; next by straining it several times through flannel, and reducing the solution to its original consistence by evaporation.

109. TO PRESERVE CANDIED ORANGE FLOWERS.

Free them from their cups, stamina, and pistils, put four ounces into one pound of sugar boiled to a candy height, and poured on a slab, so as to be formed into cakes.

110.TO PRESERVE FRUIT IN BRANDY, OR OTHER SPIRITS. Gather plums, apricots, cherries, peaches, and other juicy fruit, before they are perfectly ripe, and soak them for some hours in hard, or alum water, to make them firm; as the moisture of the fruit weakens the spirit, it ought to be strong, therefore, add five ounces of sugar to each quart of spirit.

111. SEVILLE ORANGES, WHOLE.

Cut a hole at the stem end of the oranges, the size of sixpence, take out all the pulp, put the oranges into cold water for two days, changing it wice a day; boil them rather more than an hour, but do not cover them, as it will spoil the colour; have ready a good syrup, into which put the oranges,

and boil them till they look clear; then take out the seeds, skins, &c. from the pulp first taken out of the oranges, and add to it one of the whole oranges, previously boiled, with an equal weight of sugar to it and the pulp; boil this together till it looks clear, over a slow fire, and when cold fill the oranges with this marmalade, and put on the tops; cover them with syrup, and put brandy paper on the top of the jar. It is better to take out the inside at first, to preserve the fine flavour of the juice and pulp, which would be injured by boiling in the water.

112. CUCUMBERS AND MELONS.

Take large cucumbers, green, and free from seed, put them in a jar of strong salt and water, with vine leaves on the top, set them by the fire side till they are yellow; then wash and set them over a slow fire in alum and water, covered with vine leaves; let them boil till they become green; take them off, and let them stand in the liquor till cold then quarter them, and take out the seed and pulp; put them in cold spring water, changing it twice a day for three days. Have ready a syrup made thus: to one pound of loaf sugar, half an ounce of ginger bruised, with as much water as will wet it; when it is quite free from scum, put in, when boiling, the rind of a lemon and juice; when quite cold, pour the syrup on the melous. If the syrup is too thin, after standing two or three days, boil it again, and add a little more sugar. A spoonful of rum, gives it the West. Indian flavour. Girkins may be done the same way. One ounce of alum, when pounded, is sufficient for a dozen melons of a middling size.

113. STRAWBERRIES, WHOLE.

Take an equal weight of fruit and double refined sugar, lay the former in a large dish, and sprinkle half the sugar in fine powder; give a gentle shake to the dish, that the sugar may touch the under side of the fruit. Next day make a thin syrup with the remainder of the sugar; and allow one pint of red currant juice, to every three pounds of strawberries; in this simmer them until sufficiently jellied. Choose the largest scarlets, not dead ripe.

114. APRICOTS.

Infuse young apricots before their stones become hard, into a pan of cold spring water, with plenty of vine leaves; set them over a slow fire until they are quite yellow, then take them out and rub them with a flannel and salt to take off the lint; put them into the pan to the same water and leaves, cover them close at a distance from the fire, until they are a fine light green, then pick out all the bad ones. Boil the best gently two or three times in a thin syrup,

and let them be quite cold each time before you boil them. When they look plump and clear, make a syrup of double refined sugar, but not too thick; give your apricots a gentle boil in it, and then put them into the pots or glasses, dip a paper in brandy, lay it over them, tie them close, and keep them in a dry place.

115. CANDIED ANGELICA.

The stalks are to be boiled for a quarter of an hour in water, to take away their bitterness, and some of the strong scent; they are then to be put into syrup, boiled to a full candied height, and kept on the fire, until they appear quite dry, and then taken out and drained.

116. CANDIED ERINGO.

Is prepared nearly in the same manner as candied angelica, but the roots are only slit, and washed three or four times in cold water, before they are put into the syrup.

117. GOOSEBERRIES.

Put an ounce of roche alum beat very fine, into a large pan of boiling hard water; place a few gooseberries at the bottom of a hair sieve, and hold them in the water till they turn white. Then take out the sieve, and spread the gooseberries between two cloths; put more into the sieve, and repeat it till they are all done: Put the water into a glazed pot until the next day, then put the gooseberries into widemouthed bottles; pick out all the cracked and broken ones, pour the water clear out of the pot, and fill the bottles with it, cork them loosely, and let them stand a fortnight. If they rise to the corks, draw them out and let them stand two or three days uncorked, then cork them close again.

« AnteriorContinuar »