pared and cut in thin slices, or gooseberries and currants, add a couple
of eggs, a tea spoonful of salt, fill your pudding bag half full and
boil it an hour and a half. Serve it up with butter and sugar.
216. _A Rich Rice Pudding._
Pick over and wash two small tea cups of rice and put it into two quarts
of milk; add a tea cup of butter, two of sugar, and a grated nutmeg.
Butter a pudding dish, set it in a bake pan, then turn in the pudding,
when it begins to thicken stir in three tea cups full of raisins. Bake
it two hours, it will not fall if taken from the fire sometime before it
is to be eaten, it is also good cold. It is good without any sauce, and
is the only kind of pudding that eggs do not improve.
217. _Rice Snow Balls._
Pare large tart apples, take out the cores with a pen-knife; fill the
holes with sugar, and a stick of cinnamon or mace. Put each one in a
small bag well floured, fill them half full of unboiled rice, tie up the
bags and boil them an hour and twenty minutes. When done turn them out
carefully and serve them up with pudding sauce.
218. _Baked Indian Pudding._
Boil three pints of milk, and turn it on to a pint of Indian meal, and
five table spoonsful of wheat flour. When cool beat three eggs with the
same quantity of sugar, and stir it into the pudding, together with a
tea spoonful of salt, three tea spoonsful of cinnamon, and a piece of
butter of the size of an egg. If raisins are put in the pudding, a tea
cup more of milk will be required, as they absorb the milk. This pudding
is good if the eggs are omitted. It takes two hours and a half to bake
it.
219. _Boiled Indian Pudding._
Into a quart of boiling milk, stir a couple of table spoonsful of flour,
and sifted Indian meal till it is a thick batter, and half a table
spoonful of ginger or cinnamon, half a tea cup of molasses. Dip the
pudding bag into water, wring it out, and flour the inside of it, and
fill it not more than half full, as Indian puddings swell very much. Put
it into boiling water, and keep it boiling constantly for four or five
hours. A kettle of boiling water should be kept, to turn into the
pudding pot as the water boils away.
220. _Corn Pudding._
Grate a cup and a half of green corn, mix it with a quart of milk, four
beaten eggs, and half a grated nutmeg; melt a piece of butter of the
size of a hen's egg, and stir it in. Bake it one hour.
221. _Hasty Pudding._
Wet Indian meal with cold water sufficient to make a thin batter, turn
part of it into a pot of boiling water; when it has boiled fifteen or
twenty minutes stir in the remainder, salt it to your taste, and stir in
Indian meal by the handful as long as you can stir the pudding stick
round in it easily. When the stick can be made to stand upright in it
for a minute, it is thick enough. It should boil slowly, and be stirred
often; if you wish to fry it, it will be necessary to boil it, from two
to three hours, if not it will boil sufficiently in an hour. If a little
flour is stirred in just before it is taken up, it will fry better. Turn
it into a deep dish, and if it is to be fried, let it stand till cold,
then cut it into thin slices, flour and fry them in lard, till very
brown.
222. _Fruit Pudding._
Take raised or common pie crust, and roll it out about half an inch
thick. Strew over it either currants, cherries, cranberries,
gooseberries, black or whortle berries. Sprinkle sugar, and cinnamon or
cloves over them. Roll it up carefully, join the ends together, and put
it in a floured cloth and sew it up. Boil it an hour, and eat it with
sauce as soon as done.
223. _Fritters._
Mix a quart of milk gradually, with a quart of flour, stir it till
smooth, then add a little essence of lemon, or rosewater, and five
beaten eggs. Drop it into boiling hot fat by the spoonsful. They are
lighter for being fried in a great deal of fat, but less greasy if fried
in just enough to prevent their sticking to the griddle. They should be
served up with pudding sauce.
224. _Apple Dumplings._
Make good common, or raised pie crust, divide it into as many pieces, as
you wish dumplings. Pare tart mellow apples, take out the cores, with a
penknife, fill the holes with a blade of mace, and sugar. Roll out your
crust half an inch thick, and enclose an apple in each piece. Tie them
up in separate bags, that are floured inside. Drop them into a pot of
boiling water, and boil them without any intermission for an hour, then
take them out of the bags. If allowed to stop boiling they will not be
light. Eat them with butter and sugar, or pudding sauce.
225. _Orange Pudding._
Mix three ounces of butter, with four table spoonsful of powdered loaf
sugar, when stirred to a cream, add a quart of boiling milk, the juice
and peel of two large oranges, the peel should be chopped very fine, put
in a gill of wine, then an ounce of citron, cut into small strips, add
eight eggs, the whiles and yolks beaten separately. Mix the whole well
together, then turn it into a pudding dish, with a lining and rim of
puff paste. Bake it directly in a quick oven from twenty-five to thirty
minutes.
226. _Bird's Nest Pudding._
Pare and halve tart mellow apples, scoop out the cores, put a little
flour in the hollow of the apples, and wet it so as to form a thick
paste, stick a blade or two of mace and three or four Zante currants, in
each one of the apples. Butter small cups, and put half an apple, in
each one, lay three or four narrow strips of citron round each apple.
Mix a quart of milk, with three table spoonsful of flour, six eggs, a
grated nutmeg and four table spoonsful of sugar. Nearly fill the cups
with this mixture. Bake them about thirty minutes. They should be eaten
as soon as done.
227. _Apple Custard Pudding._
Pare and take out the cores of nice tart apples, lay them in a pudding
dish, well buttered, fill the holes of the apples, with nutmeg and
sugar. For nine or ten apples, mix half a pint of flour with a quart of
milk, four table spoonsful of sugar, and seven eggs, turn it over the
apples, flavor it with whatever spice you like, and bake it about half
an hour.
228. _English Plum Pudding._
Soak three quarters of a pound of finely pounded crackers in two quarts
of milk. Put in twelve beaten eggs, half a pound of stoned raisins,
quarter of a pound of Zante currants, the same weight of citron, cut
into small pieces, and five ounces of blanched and pounded almonds; add
a wine glass of lemon brandy, or wine, and a little orange flower, or
rosewater, and a little salt. Bake or boil it from two hours and a half,
to three hours.
229. _Transparent Pudding._
Melt half a pound of butter, and stir it into the same weight of double
refined loaf sugar, add half a tea spoonful of essence of lemon, eight
eggs, the whites and yolks beaten separately, and a couple of table
spoonsful of cream. Set the whole on a few coals, stir it constantly
till it thickens, take it off before it gets to boiling, and stir it
till nearly cold, then turn it into a dish lined with pastry, put a rim
of puff paste round the edge, and bake it half an hour. It will cut
light and clear.
230. _Lemon Syrup._
Mix a pint of lemon juice with a pound and three quarters of lump sugar.
Dissolve it by a gentle heat, skim it until clear, then add one ounce of
thin cut lemon peel, and simmer if gently for a few moments. Strain it
through a flannel bag; when cold, bottle, cork, and seal it tight, keep
it in a cool place. Another method of making it which is cheaper, and
very good, is to dissolve half an ounce of citric acid, in a pint of
clarified syrup, by a gentle heat; when cool, put in a few drops of oil
or a little essence of lemon.
231. _Orange Syrup._
Take nice fresh oranges, squeeze out the juice, and strain it; to a pint
of juice put a pound and a half of while sugar. Dissolve it over a
moderate fire, put in the peel of the oranges, and let the whole boil
eight or ten minutes. Strain it till clear, through a flannel bag,
bottle and cork it tight. This is nice to flavor puddings and pies, or
sherbet.
232. _Blackberry Syrup._
Pick over blackberries that are perfectly ripe, boil them in their juice
till they break to pieces, then strain them through a flannel cloth, and
to each pint of juice put a pound of sugar. Boil it again for ten
minutes, then strain it and add a wine glass of brandy to each pint of
syrup. When cool, bottle and cork it tight, and set it in a cool place.
This mixed with cold water in the proportion of a wine glass of it to
two thirds of a tumbler of water is a very agreeable summer beverage, it
also possesses fine medicinal properties.
233. _Clarified Syrup for Sweet Meats._
For most kinds of fruit, one pound of sugar, to one of the fruit, is
sufficient to preserve them; some kinds of fruit will do with less. Put
your sugar into your preserving kettle, and turn in as much cold water
as you think will cover your fruit, when put in, add the white of an egg
to every three pounds of sugar, then put it over a slow fire; when the
sugar has dissolved, put it where it will boil, let it boil several
minutes, then take it from the fire, and skim it till clear, put it back
on the fire, when the scum rises again, take the kettle off and skim it
again, this operation repeat till it is perfectly clear, then put in the
fruit. If you have not syrup enough to cover the fruit, take the fruit
out and put in more cold water, and let it get to boiling before you put
in the fruit, if you have too much syrup, it should boil away before you
boil your fruit in it. White sugar is better than brown for preserving,
but brown sugar answers very well for common sweet meats. Every kind of
ware but iron, will do to preserve in, but earthen ware is the best on
account of its not imparting an unpleasant taste, to the sweet meats.
234. _To Preserve Quinces._
Quinces if very ripe, are best pared and cut in slices about an inch
thick, the cores should be taken out carefully with a small knife, then
put the quinces in clarified syrup, and boil them till you can stick a
broom splinter through them easily, take them up and put them in jars,
and turn the syrup over them, cover them up, and put them in a cool
place, as soon as done. Quinces preserved in this manner retain more of
their natural flavor, but they cannot be preserved in this way without
they are very ripe. If not very ripe pare and halve them, and take out
the cores. Boil the quinces till tender, then take them out, strain the
water they were boiled in, and use it to make a syrup for the quinces,
allow a pound of sugar to a pound of the fruit, when clarified put in
the quinces and boil them slowly half an hour. Set them away in jars
covered with a paper wet in brandy. Look at them in the course of three
or four days, and if they have begun to ferment, turn off the syrup, and
scald it, then turn it back on the quinces. Some people boil the cores
of the quinces with them, but the syrup does not look as nice for it. A
cheap way of preserving quinces, which is very good for common use, is
to boil the parings and cores in cider till tender, then strain the
cider, and for ten pounds of quince, put in two pounds of brown sugar,
and a couple of quarts of molasses, and the beaten whites of two eggs;
put it on the fire, clarify it, then put in the quinces, which should be
pared and halved, put in the peel of an orange, boil them till tender.
235. _Quince Marmalade._
Wash and quarter them, put them on the fire, with a little water, and
stew them till tender enough to rub through a sieve. When strained, put
to a pound of pulp, a pound of brown sugar, set it back on the fire, and
let it stew slowly, stir it constantly. To ascertain when it is done,
take a little of it out and let it get cold, if it then cuts smooth and
clear it is sufficiently stewed. Crab apple marmalade, is made in the
same manner.
236. _To Preserve Pears._
Take an ounce of race ginger, for every pound of pears. Scrape off the
skin, cut it into thin slices, and boil it until tender, then take it
from the fire, put in your sugar, allowing three quarters of a pound to
a pound of the pears, set it on the fire, clarify it, then put in the
pears, if very small they are good preserved whole, boil them till
tender, then put them in jars tightly covered, set them away in a cool
place. In the course of five or six days, boil the syrup again, and turn
it on them while hot. Choke and Vergoulouse are the best pears for
preserving. The ginger can be omitted if not liked.
237. _To Preserve Peaches._
Pare your peaches, which should be very ripe, and if you wish to
preserve them whole, allow a pound of sugar, to a pound of fruit. Take
lump sugar, break it into small pieces, and dip each piece into cold
water, let it be in just long enough to get saturated with the water,
then put the lumps into a preserving kettle, set the kettle over a slow
fire, when the sugar has dissolved, put in your peaches, boil them
twenty minutes. These as well as all other sweet meats, should be set
away in a cool place, as soon as done, if allowed to stand by the fire
for a few hours, the syrup will not look clear; all preserves should be
covered up tight. Let them remain several days, then turn the syrup from
them, scald it, and turn it back on to them, while hot. If you preserve
your peaches without the stones, three quarters of a pound of sugar to a
pound of fruit is sufficient, take those that are mellow and juicy, pare
and halve them, take out the stones, put them in a deep dish; on each
layer of peach, sprinkle your sugar, let them stand three or four hours,
then put them on the fire with very little water, let them boil slowly
for twenty minutes.
238. _To Preserve Currants._
Take your currants from the stems, for a pound of currants, allow a
pound of sugar. Make some syrup, clarify it, and put in the currants,
let them boil slowly for a few moments. A table spoonful of these, mixed
with a tumbler of water is a very wholesome drink in the summer.
239. _To Preserve Barberries._
Pick over your barberries, and put them in clarified syrup, boil them
half an hour. Molasses does very well to preserve barberries in, for
common use, with a little orange peel boiled with them. Preserved
barberries mixed with water, is a very refreshing drink in fevers.
240. _To Preserve Ginger._
Take green ginger, and soak it until you can scrape off the outside,
when scraped, soak it in salt and water one day, then take it out of the
salt and water, and boil it till tender. Make a syrup of white sugar,
allowing equal weights of sugar and ginger, when clarified take it off,
and when cold, turn it on the ginger, let it remain a week, then boil
the ginger and syrup together, until the syrup appears to have entered
the ginger, when cool put in a little essence of lemon.
241. _To Preserve Apples._
Take nice tart apples, halve and quarter them, and take out the cores.
For a pound of apples, allow three quarters of a pound of sugar. When
you have clarified your syrup, put in the apples, with the skin of a
lemon pared thin. When the apples are tender, take them up, and let the
syrup remain till cold, then turn it over them. Apples preserved in this
manner, will keep but a few days. Crab apples should be preserved whole,
with the skins on, and to a pound of the apples put a pound of sugar.
242. _To Preserve Cymbelines or Mock Citron._
Cut and scrape the rinds of cymbelines, put them in strong salt and
water, let them remain in it a week, then in fair water three days,
changing the water every day, then soak them in alum water an hour. Tie
up oyster shells, in a cloth, and boil them with the cymbelines. When
the cymbelines are tender, take them up and put them in alum water. Make
your syrup, allowing a pound and a half of sugar, to a pound of the
melon, boil your cymbelines in it three quarters of an hour. These are
good eaten as any other preserves, or put in cake instead of citron.
243. _To Preserve Watermelon Rinds._
Take the rind of a nice watermelon, cut it in strips and boil them a
quarter of an hour, with a tea spoonful of saleratus to three or four
quarts of water, then soak them in alum water an hour, rinse and put
them in clarified syrup, and boil them twenty minutes. When they have
stood three or four days, turn the syrup from them, and boil it, then
turn it back on the rinds while hot. Allow equal weights of rinds and
sugar.
244. _To Preserve Cherries._
Allow three quarters of a pound of sugar, to a pound of cherries. Make
your syrup, allowing half a pint of water, to two pounds of cherries,
put in your cherries, shake them occasionally to prevent their sticking
to the kettle. When the syrup is colored strain the cherries.
245. _To Preserve Muskmelons._
Procure muskmelons that are perfectly green, the later in the season,
the better. Scrape off the skin of the rind, taking care not to scrape
the green part. Cut them through the middle, and take out the seeds,
then cut them in the form of rings an inch thick. Put them in salt and
water, and let them lay several days, then in fair water one day,
changing the water several times; take them out and soak them in alum
water, one or two hours. Take race ginger, the green is the best, soak
it until you can scrape off the outside, cut it in slices, and boil it
until tender. Boil your melons in fresh water, with a handful of peach
leaves, and the ginger, allowing half an ounce to each pound of fruit.
When the melon is tender, put it in alum water, together with the
ginger. Make the syrup for the melons, allowing a pound of white sugar,
to a pound of the fruit, when clarified put in the melons, and boil
them, together with the ginger, half an hour, take them up, turn the
syrup over them, when cool, drop in a little essence of lemon. When they
have stood several days turn the syrup from them, boil and turn it back
while hot, to the melons.
246. _To Preserve Pine Apples._
Pare off the rind of the pine apples, cut them in slices an inch thick.
Weigh out a pound of white sugar, allowing a pound of it to each pound
of fruit, lay your pine apples in a deep dish, on each layer of it
sprinkle some of your sugar, (which should be powdered.) Set the pine
apples away till the next day, reserving part of the sugar. Then turn
the syrup from the pine apples into your preserving pan, add your
reserved sugar, put in a tea cup of water, to the juice of four or five
pine apples, clarify it, then put in the apples, and boil them till
tender. Let the whole stand in a dish several days, and if there is any
appearance of fermentation, put it in a preserving pan, scald it
through, then turn it into glasses, and set it in a cool place.
247. _To Preserve Pumpkins._
Take a good sweet pumpkin, halve it, take out the seeds, and cut it in
chips, of the size of a dollar. To each pound of pumpkin, allow a pound
of powdered loaf sugar, and a gill of lemon juice. Put your pumpkin
chips in a dish, and to each layer, put a layer of sugar, turn the lemon
juice over the whole, and let it stand a day, then boil it till tender,
with half a pint of water to four or five pounds of the pumpkin. Tie up
ginger in a bag, and boil with it, also the rind of several lemons, cut
into chips.
248. _To Preserve Gages._
Take equal quantities of fruit and sugar. Make a syrup of the sugar,
(which should be white,) with a little water, when it boils drop in the
plums, boil them very slowly for a few moments, then take them up into
dishes, and let them remain several days, then boil them again, until
the syrup appears to have entered them. Put the plums in jars, boil the
syrup again, in the course of two or three days, and turn it over them.
249. _To Preserve Strawberries._
Take Chili or field strawberries, and hull them. Take equal quantities
of fruit, and white sugar, and put a layer of each alternately in a
preserving pan, having a layer of strawberries at the bottom, let them
stand for half an hour, then put a gill of cold water with them, to
prevent their burning at the bottom of the pan. Set them over a moderate
fire, when the juice runs freely increase the fire, until they boil
briskly, when they have boiled half an hour, take them up, turn them
into bottles, cork them tight, and dip the mouths of the bottles into
hot sealing wax. Keep them in dry sand.
250. _Blackberry and Raspberry Jam._
For a pound of berries allow a pound of brown sugar, put a layer of each
alternately in a dish, let them stand two or three hours, strain them,
put them over a moderate fire, and boil them half an hour.
251. _Strawberry, Blackberry, and Raspberry Jelly._
Pick over your fruit carefully, then mash and squeeze the berries
through a flannel bag, to each pint of juice put a pound of white sugar,
set it on the fire, when it has boiled seven or eight minutes, take it
from the fire and skim it till clear, then put it back on the fire; as
fast as the scum rises take it from the fire, and skim it. To ascertain
when it is done, take a little of it from the fire, and let it be till
cold.
252. _Cranberry, Grape and Currant Jelly._
Wash and drain the berries till nearly dry, then put them in a
preserving pan, with a plate at the bottom, heat them till they break,
then strain them through a flannel cloth; to each pint put a pound of
white sugar. Boil and skim them till perfectly clear, the kettle should
be taken from the fire when skimmed. When the jelly has boiled four or
five hours, take a little of it up, and put it in a tumbler of cold
water, if it sinks to the bottom in a solid mass, it is done
sufficiently. Jellies are improved, by being put in the sun for several
days. Care must be taken, that the dew does not fall on them.
253. _Quince Jelly._
Halve your quinces, take out the cores, and boil the quinces until very
soft, in just sufficient water to cover them, then squeeze them through
a flannel bag, and to a pound of quince pulp, put a pound of white
sugar. Boil and skim it till clear; when it becomes a jelly, strain it
again, fill your glasses and cover them tight.
254. _Apple Jelly._
Take greenings, pippins or crab apples, halve them and take out the
cores, boil them till tender in water just sufficient to cover them,
boil with them the peel and juice of a lemon, to every three pounds of
the apple. Strain the apple, and to each pound, put a pound of loaf
sugar. Boil and skim it till clear; when it becomes a jelly, take it
up, color it if you like, either with saffron, beet juice, or cochineal.
Strain it, and put it in glasses, and set them in a cool place.
255. _Lemon Jelly._
Put on a slow fire an ounce and a half of isinglass, (pulled into small
pieces,) a pint of water, with the rind of several lemons; when
dissolved put in a pint of lemon juice, a pound and a half of white
sugar, color it with a few grains of saffron, strain it through a
flannel bag, then boil it ten or fifteen minutes, strain it till clear,
let it remain till nearly congealed, then fill your glasses or moulds
with it. To get it out of the moulds dip them into lukewarm water for a
minute, the jelly will then come out easily.
256. _Calf's Foot Jelly._
To four feet put four quarts of water, boil them till tender, and the
water boils away to one quart. Take it off, let it stand till cold, then
skim off the fat carefully, and put the jelly into a preserving pan, and
set it on the fire; when it melts take it from the fire, put in the
beaten whites of seven eggs, a little cinnamon, half a pint of white
wine, the juice of two lemons, and the rind, leaving out the white part;
sweeten the whole to your taste, with loaf sugar. Put it back on the
fire, and boil it fifteen minutes, then strain it through a flannel bag,
without squeezing it, if it is not clear the first time it is strained,
strain it till it is. The bag should be suspended on a nail over a dish,
and the jelly poured into it, and allowed to drain through it gradually.
When clear turn it into cups or glasses, and set them where the jelly
will congeal, but not so cold as to freeze it. This kind of jelly will
not keep longer than two or three days in warm weather. A knuckle of
veal makes a jelly as good as calves' feet, it is made in the same
manner. Jellies and sweet meats are less liable to ferment, if kept in
glass jars or bottles. A paper wet in spirits and put over sweet meats,
has a tendency to prevent their fermenting. Sweet meats should be
carefully watched during warm weather, and if fermentation commences
turn the syrup from them, scald it, and turn it back.
257. _Coffee._