_Ingredients._—Any kind of fresh fruit; to each quart bottle allow ¼
lb. of pounded sugar. _Mode._—Let the fruit be gathered in dry weather.
Pick it carefully, and drop it into _clean_ and _very dry_ quart glass
bottles, sprinkling over it the above proportion of pounded sugar to
each quart. Put the corks in the bottles, and place them in a copper
of cold water up to their necks, with small hay-wisps round them, to
prevent the bottles from knocking together. Light the fire under, bring
the water gradually to boil, and let it simmer gently until the fruit
in the bottles is reduced nearly one third. Extinguish the fire, _and
let the bottles remain in the water until it is perfectly cold_; then
take them out, make the corks secure, and cover them with melted resin
or wax. _Time._—About ½ hour from the time the water commences to boil.
FRUIT TURNOVERS (suitable for Pic-Nics).
_Ingredients._—Puff-paste, any kind of fruit, sugar to taste.
_Mode._—Make some puff-paste by recipe; roll it out to the thickness
of about ¼ inch, and cut it out in pieces of a circular form; pile the
fruit on half of the paste, sprinkle over some sugar, wet the edges
and turn the paste over. Press the edges together, ornament them, and
brush the turnovers over with the white of an egg; sprinkle over sifted
sugar, and bake on tins, in a brisk oven, for about 20 minutes. Instead
of putting the fruit in raw, it may be boiled down with a little sugar
first, and then inclosed in the crust; or jam, of any kind, may be
substituted for fresh fruit. _Time._—20 minutes. _Sufficient._—½ lb. of
puff-paste will make a dozen turnovers. _Seasonable_ at any time.
GAME, Hashed.
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold game, 1 onion
stuck with 3 cloves, a few whole peppers, a strip of lemon-peel, salt
to taste, thickening of butter and flour, 1 glass of port wine, 1
tablespoonful of lemon-juice, 1 tablespoonful of ketchup, 1 pint of
water or weak stock. _Mode._—Cut the remains of cold game into joints,
reserve the best pieces, and the inferior ones and trimmings put into
a stewpan with the onion, pepper, lemon-peel, salt, and water or weak
stock; stew these for about an hour, and strain the gravy; thicken it
with butter and flour; add the wine, lemon-juice, and ketchup; lay in
the pieces of game, and let them gradually warm through by the side of
the fire; do not allow it to boil, or the game will be hard. When on
the point of simmering, serve, and garnish the dish with sippets of
toasted bread. _Time._—Altogether 1¼ hour. _Seasonable_ from August to
March.
_Note._—Any kind of game may be hashed by the above recipe, and the
flavour may be varied by adding flavoured vinegars, curry powder, &c.;
but we cannot recommend these latter ingredients, as a dish of game
should really have a gamy taste; and if too many sauces, essences, &c.,
are added to the gravy, they quite overpower and destroy the flavour
the dish should possess.