they are thick, and stir them into the butter and sugar alternately
with the flour. Add the nutmeg and rose-water. Beat the whole very
hard. Butter some cups or shallow pans, pour in the mixture, and bake
in a moderate oven.
APEES.
415. Three-quarters of a pound of flour,
Half a pound of butter,
Half a pound of sugar,
One tea spoonful of grated nutmeg,
As much milk as will form a dough.
Cut up the butter in the flour, add the sugar, and spice by degrees.
Stir in as much milk as will make a dough. Knead it well, roll it out
in sheets, cut it in cakes. Butter your tins, lay them on so as not to
touch, and bake in a moderate oven.
SHREWSBURY CAKE.
416. One pound of flour,
Three-quarters of a pound of sugar,
Half a pound of butter,
Five eggs,
Half a nutmeg.
Beat the butter and sugar together. Whisk the eggs and add to it, with
the nutmeg. Stir in the flour, roll out the dough and cut it in cakes.
Bake in a quick oven.
DOVER BISCUITS.
417. Half a pound of butter,
Half a pound of sugar,
Three-quarters of a pound of flour,
Two eggs,
One table spoonful of rose-water,
Half a tea spoonful of nutmeg.
Stir the butter and sugar together. Beat the eggs light and stir into
it, with the rose-water; add the spice and flour. Roll out thin and cut
into small cakes.
WASHINGTON CAKE, No. 1.
418. One pound of butter,
One pound of flour,
One pound of sugar,
Six eggs,
One wine glass of wine,
One wine glass of brandy,
One grated nutmeg,
One table spoonful of cinnamon,
Two pounds of dried currants,
One table spoonful of _dissolved_ salæratus,
Half a pint of rich milk.
Stir the butter and sugar to a cream. Beat the eggs very light and stir
into it, then add the liquor, spice, and milk, then stir in the flour,
lastly the salæratus and fruit.
Butter a pan and bake it.
WASHINGTON CAKE, No. 2.
419. One pound of sugar,
Three-quarters of a pound of butter,
Four eggs,
One pound of flour,
One tea cupful of milk,
Two tea spoonsful of _dissolved_ salæratus,
Three table spoonsful of brandy,
Half a tea spoonful of cinnamon,
Half a nutmeg,
One pound of dried currants washed, picked, and wiped dry.
Beat the butter and sugar until it is smooth and light. Whisk the eggs
till they are thick and add them to the butter and sugar. Stir in the
flour, brandy, and spice. Flour the fruit and stir it in. Beat, the
whole very hard for fifteen minutes. Then stir in the salæratus.
Line the sides and bottom of your pan with thick paper, butter it well,
pour in the mixture and bake it in a moderate oven.
For those who object to the use of brandy, two table spoonsful of
rose-water may be substituted in its place.
SUGAR BISCUITS.
420. Three-quarters of a pound of sugar,
Half a pound of butter,
One pint of milk,
One tea spoonful of carbonate of soda,
Flour sufficient to make a dough.
Melt the sugar, butter, and soda in the milk.
When the milk is lukewarm stir in the flour till it forms a dough.
Knead it well for a very long time, then roll it out in sheets, and
with a sharp knife cut it in squares, butter your tins, and bake them
in a hot oven.
PRESERVES.
Fruit for preserving should be carefully selected, it should never be
bruised, and always be of the largest kind and fairest quality.
No sugar will make handsome preserves but the purest white. It may be
pulverized or in the loaf. Besides, it is a mistaken idea that low
priced sugars are cheaper for preserves, for they must be boiled much
longer in order to collect the great amount of scum which arises on
the syrup, consequently the evaporation reduces the quantity.
Very little white of egg or isinglass is sufficient to clarify an
ordinary sized kettle of syrup. If too much of either is used it froths
on the surface and is of no utility.
Preserves should always be boiled smartly; many persons would be more
successful with their preserving if they would let their fruit boil
fast. When permitted to simmer it breaks in pieces.
All jellies and preserves should be put in the jars while lukewarm, as
the jelly or syrup, if it be thick, breaks after it has become cold;
the jars should be left open till the next day.
Glass jars of a small size, or large tumblers, are better for
preserves than china, for should they not keep well it can be detected
immediately.
Each jar should have a piece of white paper cut the size of the top,
dip the paper in brandy or spirits of wine and lay it on the preserves;
then cut another piece about a quarter of an inch larger than the mouth
of the jar; cut the edge of it in slits nearly a quarter of an inch
long; cover this edge with paste, place the paper over the jar and lap
the edge over on the side of the jar, which may easily be done, as the
strips will lap one over the other.
Each jar should have the name of the contents written on the cover.
Preserves should be kept in a cool dry place.
CALF'S FOOT JELLY.
421. To one set of feet pour three quarts of water. Let it boil till
reduced to one half, then strain the liquor through a jelly bag and
stand it away to get cold. When it is cold scrape off the cake of fat,
and in order to cleanse the jelly from all the grease wipe the surface
with a damp spunge, also the sides of the vessel which contains it.
Cut up the jelly and put it in your preserving kettle, but be careful
not to take the sediment which settles at the bottom. To each pint of
this jelly add half a pound of the very best white sugar, and a quarter
of an ounce of Russian isinglass dissolved in warm water, one tea
cupful of Madeira wine, and the juice and rind of two lemons. When the
sugar is dissolved set the kettle over the fire and boil it for twenty
minutes. Then pour it into your jelly bag and let it drip but do not
squeeze the bag. As soon as it has all dripped through turn the bag,
scrape it well but do not wash it, and strain your jelly again. Repeat
this till it is perfectly clear. Pour it in the moulds while it is warm
and let them stand open till the jelly is cold. When you wish to turn
it out of the moulds wring a napkin out of hot water and wrap it round
the moulds for a minute or two, then turn the moulds upside down, and
the jelly will turn out.
FOX GRAPE JELLY.
422. Take green fox grapes, wash them and put them in a preserving
kettle with just water enough to pulp them. When they are tender mash
and strain them through a sieve, to free them from the seeds and skin.
To each pint of the pulp add a pound of the best white sugar, and a
piece of isinglass about an inch square, dissolved in warm water. When
the sugar has dissolved stir it well, and place the kettle over the
fire. Let it boil fifteen or twenty minutes, then try it by dropping
a little in a glass of cold water, if it falls to the bottom without
mixing with the water the jelly is done. Pass it through a jelly bag,
pour it into your glasses while warm, and let it stand till the next
day before the glasses are pasted.
CRANBERRY JELLY, No. 1.
423. Pick and wash your cranberries, which should be very ripe, and
put them over the fire with half a pint of water to each quart of
cranberries. Stew them till they are soft, then mash them and strain
the juice through a jelly bag; to each pint of juice add one pound of
loaf or pulverized white sugar, with some isinglass, in the proportion
of half an ounce to two quarts of juice. Dissolve the isinglass in as
much warm water as will cover it; when perfectly dissolved, which will
require a couple of hours, pour it in with the sugar and juice. When
the sugar is dissolved set the kettle over the fire, and boil and skim
it till a jelly is formed, which you can tell by dropping a little in
a glass of cold water. If it falls to the bottom without mingling with
the water the jelly is done. When it is lukewarm pour it in glasses
and let them stand till the following day, then cover them with brandy
paper and paste them closely.
CRANBERRY JELLY, No. 2.
424. Dissolve one ounce of Russian isinglass in three half-pints of
warm water. Strain it through your flannel jelly-bag. Add to this three
pints of cranberry juice with four pounds of sugar; boil and skim it.
As soon as the scum has ceased to rise strain it and put it in moulds.
The sugar should be of the best quality.
ORANGE JELLY.
425. Squeeze the juice from the oranges, and to every pint of the juice
add a pound of sugar and a quarter of an ounce of dissolved isinglass.
The Russian isinglass is the kind to use for this purpose. Boil and
skim it till a jelly is formed, which you may tell by letting a drop
fall in a glass of cold water, and if it falls to the bottom in a mass
the jelly is done. Or, take a little out in a spoon and expose it to
the cool air for a few minutes.
STRAWBERRY JELLY.
426. Stem the strawberries, put them in a pan, and with a wooden spoon
or potato masher rub them fine. Put a sieve over a pan, and inside of
the sieve spread a piece of thin muslin; strain the juice through this,
and to a pint add one pound of sugar, with a quarter of an ounce of
isinglass dissolved in water to every five pounds of sugar. When the
sugar is dissolved set the kettle over the fire and boil it till it is
to a jelly. Pour it into glasses while it is warm, and paste them when
cold.
CURRANT JELLY.
427. Mash your fruit with a wooden spoon, and squeeze the juice through
your jelly bag. To every pint of juice allow a pound of white sugar.
When the sugar is dissolved, add a piece of isinglass dissolved in warm
water to clarify the jelly. A quarter of an ounce of isinglass to five
pints of juice will be sufficient. Boil and skim it till a jelly is
formed; then take it off the fire and put it in glasses while warm. The
next day put brandy paper over them and paste them.
Black currant jelly is made in the same way, only it requires but
three-quarters of a pound of sugar to a pint of juice.
QUINCE JELLY.
428. Pare and core your quinces, and as you pare them throw them into
cold water. Put them into a preserving kettle with water enough to
cover them, and let them boil till the fruit is tender. Then put a
sieve over a pan, pour the fruit and water into it and let it drain,
but do not mash the fruit; strain the juice through the jelly bag. To
each pint of juice thus obtained add one pound of loaf or pulverized
white sugar; and to every five pounds of sugar add a quarter of an
ounce of isinglass dissolved in hot water. When the sugar is dissolved
put it over the fire and boil and skim it till a jelly is formed, which
you can discover by dropping a little in a glass of cold water: if it
sinks to the bottom without mingling with the water the jelly is done.
Pour it in your glasses when it is lukewarm, and let them stand open
till it is entirely cold. Cover with brandy paper, and paste paper over
the top.
If you wish to have _light colored_ jelly, never put in the parings, as
they always make it dark. A jelly may be made of the parings and cores
for family use.
Apple jelly maybe made in the same manner as the quince. The pulp of
the apple, which is left after the jelly is made, may be sweetened for
pies. The pulp of the quince may be made into marmalade according to
the following receipt:
QUINCE MARMALADE.
429. To each pound of the pulp obtained according to the above receipt
for jelly, add one pound of white sugar; boil the whole until it is
perfectly smooth. It must be stirred all the time it is boiling. If you
do not make jelly of your quinces cut them up in small pieces, add a
pound of sugar to a pound of fruit, and as much water as will dissolve
the sugar; then boil it till it is a perfectly smooth paste; stir it
all the time.
PEACH MARMALADE.
430. Pare and cut up the peaches in small pieces, and to a pound of
fruit add a pound of sugar. When the sugar is dissolved set it over the
fire and let it boil till it is a smooth paste. Stir it all the time it
is boiling. Put it in the jars while warm and paste them over the next
day.
PRESERVED PEARS.
431. Peel the pears, and if they are large, cut each one in four
pieces, and take out the core.
To a pound of fruit weigh a pound of sugar; dissolve the sugar with
just enough water to wet it, add a quarter of an ounce of isinglass
dissolved in warm water to five pounds of sugar. When the sugar is
dissolved, make the syrup as directed for preserved peaches, and cook
the fruit in the same manner.
PRESERVED QUINCES.
432. Pare and core the fruit, cut them in quarters, and boil them
in water untill tender. Weigh the fruit and add a pound of sugar to
each pound of fruit. Put the sugar in a preserving-kettle with two
wine-glasses of water to each pound of sugar, and a quarter of an ounce
of isinglass dissolved in warm water to every six pounds of fruit. When
the sugar is dissolved set it over the fire, boil and skim it till no
more scum rises. Then pour the syrup in another vessel, wash the kettle
so as to free it from any scum which may adhere to it, pour the jelly
back in the kettle and put in the fruit. Set it over a brisk fire and
let it boil for about an hour and a half, or until the fruit looks
clear when held towards the light. It should always boil hard or the
preserves will be dark colored. When it appears translucent take it off
the fire; take the fruit out a piece at a time, and lay it on broad
dishes. Strain the syrup, and when it is lukewarm put the fruit in your
jars and pour the syrup over. When cold cover with brandy paper and
paste them closely.
PRESERVED PINE-APPLE.
433. Scald the slices in water till tender; then make a syrup of a
pound of sugar to a pound of fruit, and proceed as directed for quinces.
PRESERVED PEACHES.
434. Choose the white cling-stones, known by the name of the "Heath
peach." Insert the knife at the stem and cut them longitudinally
through to the stone. Wring out the stones by placing one hand on each
half of the peach and suddenly give each a turn in opposite directions;
the fruit will break in half, leaving the stone attached to one side.
With a pointed knife it may easily be extracted. After the peaches have
all been prepared in this manner pare and weigh them. Then weigh a
pound of sugar for each pound of fruit. Put the sugar into a preserving
kettle, and allow a gill of water to each pound of sugar. Let the sugar
stand until it is perfectly dissolved before it is put on the fire; to
ten pounds of sugar add the half of the white of an egg, well beaten,
or a piece of Russian isinglass, about an inch square, dissolved in two
table spoonsful of water. Set the kettle over the fire, and as soon as
the syrup begins to boil skim it. When the scum has ceased to rise,
take the syrup off the fire, pour it into a pan, and wash the kettle in
order to prevent the scum which adheres to the sides from boiling into
the fruit. Now pour the syrup back into the kettle, add the fruit to
it, and place it over a brisk fire, let the fruit boil fast for about
an hour and a quarter, or until it appears translucent when held on a
fork towards the light. Then take your peaches out very carefully, a
piece at a time; place them on dishes so as merely to touch. Pour the
syrup in pans, and let it stand until it is about lukewarm. Then put
the fruit into your jars and pour the syrup over; paste the jars the
next day.
PRESERVED FRESH FIGS.
435. Select the fruit when fully ripe, though not soft, pick them
carefully that they may not be broken. Pour boiling water over them,
and let them simmer for five minutes.
Preserve them as other fruits.
PRESERVED CITRON MELON.
436. Cut off the hard rind of the melon (which should be the
_preserving_ citron, not the green cantelope) and cut it in pieces of
any size and shape you choose: the slices should be from a quarter to
half an inch thick. Weigh your fruit, and to every pound add one of
sugar. Put the sugar in a preserving kettle with a gill of water to
each pound of sugar and some isinglass dissolved in warm water; it will
require a quarter of an ounce of isinglass to every five pounds of
fruit. When the sugar is dissolved, put it over the fire and boil and
skim it. Then pour the syrup out of the kettle, wash it and return the
syrup to it. Now put in the fruit, and set it over a brisk fire, where
it will boil rapidly. When the fruit appears translucent when held up
towards the light it is done. It will take from an hour and a quarter
to an hour and a half to cook it.
Then take it out a piece at a time, spread it on dishes, and strain the
syrup in a pan. When the syrup is lukewarm, put your fruit in the jars
and pour it over. Let them stand till next day, put brandy paper over
and paste them.
This fruit may be flavored with lemons sliced and preserved with it.
Do not peel the lemons, cut them in thin slices, and cook them with
the fruit. To three pounds of fruit add one lemon. As the citron makes
a beautiful but tasteless preserve, it is necessary to flavor it with
lemon, orange, or some other fruit. If, when it is a little cool, it
should not taste sufficiently of the lemon, a few drops of the essence
of lemon may be added.
PRESERVED GREEN GAGES.
437. Prepare the fruit by pricking each one with a needle to prevent
them from bursting.
Leave a portion of the stem on each, as it gives small fruits a
handsome appearance on the table. Make a syrup of a pound of sugar to
each pound of fruit; and a gill of water to a pound of sugar. Add a
quarter of an ounce of isinglass, dissolved in warm water, to every six
pounds of sugar. When the sugar is dissolved put it with the dissolved
isinglass over the fire, boil and skim it. Then pour it out of the
kettle, wash the kettle, put the syrup back again, put in the fruit,
and boil it till by holding one towards the light it looks clear. Take
the gages out one at a time, strain the syrup; put the fruit in jars,
and pour the syrup over warm. Paste them up the next day.
PRESERVED PLUMS.
438. These are preserved in the same manner as gages, only they are
skinned by pouring hot water over them; the skins will peel off nicely
and leave the stems attached to the fruit.
STRAWBERRY JAM.
439. Put together equal weights of fruit and sugar, mash all well, put
it into a preserving kettle, and boil it about twenty minutes. While it
is warm put it in jars, and paste it when cold.
CHERRY JAM.
440. This is better when made of fine morella cherries. Wash the
cherries and put them on to stew with a gill of water to a pound of
fruit. When perfectly tender, pass them through a colander to extract
the stones. To a pound of the pulp add a pound of sugar, when the sugar
is dissolved put it over the fire, and boil it to a smooth paste.
RASPBERRY JAM.
441. To a pound of fruit weigh a pound of sugar; mash the fruit in a
pan with a wooden spoon; put the sugar to it, and boil it hard for
fifteen or twenty minutes.
To four pounds of raspberries you may add one pound of ripe currants;
they give the jam a fine flavor and a pretty color.
Blackberry jam is made in the same manner; only leave out the currants.
GREEN GAGE JAM.
442. Wash the fruit, and stew it with enough water to keep them from
scorching. Mash them, and strain the pulp through a colander. To a pint
of pulp add a pound of sugar. When the sugar is dissolved, boil it till
it is a smooth mass.
Plum jam is made in the same way.
PINE APPLE JAM.
443. This is made like all other jams, only the pine apple is grated.
BRANDY GRAPES.
444. Put some close bunches, when ripe, into a jar, first pricking
each grape with a needle; strew over them half their weight in pounded
loaf sugar, fill up with brandy, and tie them closely. They look very
handsome on the table.
BRANDY PEACHES.
445. Select the white cling-stone, known by the name of the "Heath
peach." Make a hot ley of ashes and water, put in a few peaches at a
time, and let them remain about a minute and a half, or until the skin
will rub off with your finger. Take them out and throw them in a vessel
of cold water, when all are done in this manner, rub off the skins with
a cloth, and throw them in another vessel of cold water. Make a syrup
of half a pound of sugar to a pound of fruit. Prepare it in the same
manner as for preserves; put in your peaches, and let them boil until
they are sufficiently tender to be easily pierced with a straw.
Take them out, and add to each pint of syrup a quart of the _very best_
white brandy, when the fruit is cool put it in your jars, but leave
plenty of room to fill them with the syrup, as if packed too closely
they lose their shape.
SICK.
SAGO MILK.
446. Wash half an ounce of sago and soak it in a tea cupful of cold
water for an hour or more. Drain it and add to it three gills of good
milk; put it over the fire and let it simmer until the sago is entirely
incorporated with the milk. Sweeten it with white sugar. It may be
flavored with vanilla, lemon, or nutmeg, if allowed of by the physician.
ORGEAT.
447. Blanch one ounce of bitter, and two of sweet almonds. Pound them
in a mortar with a little milk until they are to a paste. Rub gradually
into the pounded almond one tea cupful of milk. Sweeten it to the taste
and strain it.
It may be flavored with lemon.
STEWED PRUNES.
448. Pour enough boiling water over your prunes to cover them, and
stand them where they will keep hot but not boil. They require six or
eight hours to cook. When they are perfectly done add sugar to the
taste of the patient.
COCOA.
449. Put three table spoonsful of cocoa to a pint of water. Let it boil
slowly for an hour. Put some sugar and cream in a bowl, pour the cocoa
over it and serve hot with toast.
EGG AND WINE.
450. Beat the yelk of an egg very light, add to it a glass of wine and
sugar to the taste.
SAGO PUDDING FOR INVALIDS.
451. See tapioca pudding, No. 452.
TAPIOCA PUDDING.
452. Pick and wash a table spoonful of tapioca, pour over it a pint of
warm milk, and stand it near the fire for about one hour, but do not
let it simmer. Then boil it until it forms a semi-transparent mucilage.
Stand it aside to cool.
Beat two eggs, stir them into the mucilage with as much sugar as will
sweeten it, pour the mixture in a pan and bake it slowly.
It may be eaten with sweet sauce.
Arrow-root and sago can be made in the same manner, only the sago
requires more soaking and boiling than the tapioca.
ARROW-ROOT PUDDING FOR INVALIDS.
453. See tapioca pudding, No. 452.
PUDDING FOR THE CONVALESCENT.
454. One pint of milk,
Two table spoonsful of flour,
Three eggs,
Sugar to the taste.
Beat the eggs, add the sugar, then the milk and flour by turns. Put the
mixture in a bowl or pan, place it in another pan of hot water, set it
where it will cook, and when a custard is formed set it off to cool.
There should not be too much sugar for invalids as it is apt to produce
dispepsia.
INDIAN GRUEL.
455. Stir one table spoonful of Indian meal mixed with a little cold
water into a pint of boiling water. Let it boil fifteen minutes and add
salt to the taste.
EGG AND MILK.
456. Take a fresh egg, break it in a saucer, and with a three-pronged
fork beat it until it is as thick as batter. Have ready half a pint
of new milk sweetened with white sugar, stir the egg into the milk,
and serve it with a piece of sponge-cake or slice of toast. It is
considered very light, nourishing food for an invalid.
Some prefer the yelk and white of the egg beaten separately. The yelk
should be beaten till it is very light and thick, then pour it into the
sweetened milk; afterwards beat the white till it will stand alone,
and add gradually half a tea spoonful of white sugar; pile the white on
the top of the milk and serve as before.
SUGARED ORANGE.
457. Select the lightest colored oranges for this purpose, as they
are more acid than the dark. Peel off the rind and slice them,
latitudinally or crosswise, about the eighth of an inch in thickness.
Strew over them some powdered white sugar, in the proportion of a tea
spoonful of sugar to each slice. Let them stand fifteen minutes. They
are very palatable in fevers, as they serve to cleanse the mouth and
keep it cool.
SUGARED LEMONS, No. 1.
458. These may be prepared in the same manner as the sugared oranges
(see above,) only they should have a tea spoonful and a half of sugar
to each slice; as they are more firm than oranges, they require to
stand longer to become perfectly impregnated with the sugar.
They are better to stand about an hour before they are to be eaten. The
white skin should be carefully peeled off, as it imparts an unpleasant
bitter flavor when permitted to remain long in the sugar. These are
very grateful to the sick and feverish.
SUGARED LEMONS, No. 2.