Kitabı oku: «The Lady's Own Cookery Book, and New Dinner-Table Directory;», sayfa 28
Gooseberries in Jelly
Make as much thick syrup as will cover the quantity of gooseberries you intend to do; boil and skim it clear: set it by till almost cold. Have ready some green hairy gooseberries, not quite ripe, and the skins of which are still rather hard; cut off the remains of the flower at one end, leaving the little stalk on at the other; with a small penknife slit down the side, and with the point of the knife carefully remove the seeds, leaving the pulp. Put the gooseberries into the syrup when lukewarm; set it on the fire, shake it frequently, but do not let it boil. Take it off, and let the gooseberries stand all night: with a spoon push them under the syrup, or cover them with white paper. Next day set them on the fire, scald them again, but they must not boil, and shake them as before. Proceed in the same manner a third time. The jelly to put them in must be made thus: Take three pints of the sharpest gooseberries you can get – they must be of the white sort – to one pint of water; and the quantity you make of this jelly must of course be proportioned to that of the fruit. Boil them half an hour, till all the flavour of the fruit is extracted; strain off the liquor; let it settle, pour off the clear, and to each pint add one pound of double-refined sugar. Boil it till it jellies, which you may see by putting a little into a spoon or cup. Put a little of the jelly at the bottom of the pot to prevent the gooseberries from sinking to the bottom; when it is set, put in the rest of the gooseberries and jelly. When cold, cover with brandy paper.
Gooseberries, to preserve
Pick the white gooseberries, stamp and strain them; then take the largest of them when they just begin to turn; stone them, and to half a pound of gooseberries put a pound of the finest sugar, and beat it very fine. Take half a pound of the juice which you have strained; let it stand to settle clear; and set it, with six spoonfuls of water, on a quick fire; boil it as fast as you can; when you see the sugar, as it boils, look clear, they are enough; which will be in less than a quarter of an hour. Put them in glasses or pots, and paper them close. Next day, if they are not jellied hard enough, set them for a day or two in a hot stove, or in some warm place, but not in the sun; and, when jellied, put the papers close to them after being wetted and dried with a cloth.
Another way
Stone your gooseberries, and as you stone them put them into water: then weigh them, and to eight ounces of gooseberries take twelve ounces of double-refined sugar. Put as much water as will make it a pretty thick syrup, and when boiled and skimmed let it cool a little; then put the gooseberries into the syrup, and boil them quick, till they look clear. Take them out one by one, and put them into glass bottles; then heat the syrup a little, strain it through muslin, pour it on the fruit, and it will jelly when cold.
Gooseberry Paste
Pick off the eyes of the gooseberries, and put them in water scarcely sufficient to cover them; let them boil, and rub them through a sieve. Boil up a candy of sugar; put in your paste, and just scald it a little. Add one pound of sugar to a pint of the paste, and put into pots to dry in the stove: when candied over, turn them out on glasses.
Grapes, to dry
Scald bunches of grapes in water till they will peel; when they are peeled and stoned, put them into fresh cold water, cover them up close, and set them over the fire till they begin to green. Then take them out of the water and put them to the syrup; after it has been well skimmed. Cut a paper that will exactly fit the skillet, and let it rest upon the syrup. Cover the skillet, and set it over a slow fire, till the grapes look green; put them into a thicker syrup, and, when they are as green as you wish them to be, take them out of the syrup, and let them dry in the stove in bunches.
Grapes, to preserve
Stone your grapes, and peel off the skin; cover them and no more with codling jelly, and let them boil fast up: then take them off the fire, let them stand until they are cold, and boil them again till they become green. Put a pound of sugar to a pint of the grapes, and let them boil fast till they jelly.
Greengages, to preserve
Gather the plums before they are too ripe, and take as much pump water as will cover them. Put to the water a quarter of a pound of double-refined sugar, boil it, and let it stand to be cold. Prick the greengages with a large needle in four places to the stone; wrap each of them lightly in a vine-leaf, and set them over a slow fire to green. Do so for three days running; on the last day, put in a spoonful of old verjuice or lemon-juice, and a small lump of alum. Next day draw them, and, after taking off the vine-leaves, put them in a thick syrup, first boiled and cleared. Finish them by degrees, by heating them a little every day till they look clear.
Another way
Stone and split the fruit without taking off the skin. Weigh an equal quantity of sugar and fruit, and strew part of the sugar over the greengages, having first laid them on dishes, with the hollow part uppermost. Take the kernels from the stones, peel and blanch them. The next day, pour off the syrup from the fruit, and boil it very gently with the other sugar eight minutes. Skim it, and add the fruit and kernels. Simmer the whole till quite clear, taking off any scum that rises. Put the fruit, one by one, into small pots, and pour the syrup and kernels to it.
Hartshorn Jelly
Boil one pound of hartshorn shavings over a very gentle fire, in two quarts of water, till it is reduced to one quart; let it settle, and strain it off. Put to this liquor the whites of eight or nine eggs, and four or five of their shells, broken very fine, the whites well beaten, the juice of seven or eight lemons, or part oranges; sweeten with the best sugar, and add above a pint of Rhenish or Lisbon wine. Mix all these well together, and boil over a quick fire, stirring all the time with a whisk. As soon as it boils up, strain it through a flannel bag, throwing it backward and forward till it is perfectly clear. Boil lemon-peel in it to flavour it. The last time of passing it through the bag, let it drip into the moulds or glasses.
Hedgehog
Blanch two quarts of the best almonds in cold water; beat them very fine in a mortar, with a little canary wine and orange-flower water; make them into a stiff paste; then beat in the yolks of twelve eggs, leaving out five whites; add a pint of good cream; sweeten to your taste, and put in half a pound of good butter melted. Set it on a slow fire, and keep it constantly stirring till it is stiff enough. Make it up into the form of a hedgehog; stick it full of blanched almonds, slit and stuck up like the bristles; put it in a dish, and make hartshorn jelly, and put to it, or cold cream, sweetened with a glass of white wine, and the juice of a Seville orange; plump two currants for the eyes.
Ice and Cream
Mix a little cream and new milk together in a dish; put in runnet, as for cheesecakes; stir it together. Pour in some canary wine and sugar. Then put the whites of three eggs and a little rose-water to a pint of cream; whip it up to a froth with a whisk, and, as it rises, put it upon the runnet and milk. Lay in here and there bunches of preserved barberries, raspberry jam, or any thing of that sort you please. Whip up more froth, and put over the whole.
Lemon Ice
Grate the peel of two lemons on sugar, and put it into a bowl, with the juice of four lemons squeezed, and well stir it about; then sweeten it with clarified sugar to your taste, and add to it three spoonfuls of water. Throw over a little salt on the ice; put the ice in the bottom of the pail; put the ice-pot on it, and cover it also with ice. Turn the pot continually, and in about a minute or two open it, and continue to stir it till it is frozen enough; after this stir every now and then.
Iceing for Cakes
Beat the white of an egg to a strong froth; put in by degrees four ounces of fine sugar, beaten and sifted very fine, with as much gum as will lie on a sixpence. Beat it up for half an hour, and lay it over your cakes the thickness of a straw.
Another
Take the whites of four eggs and a pound of double-refined sugar, pounded and sifted; beat the eggs a little; put the sugar in, and whip it as fast as possible; then wash your cake with rose-water, and lay the iceing on; set it in the oven with the lid down till it is hard.
Jaunemange
Steep two ounces of isinglass for an hour in a pint of boiling water; put to it three quarters of a pint of white wine, the juice of two oranges and one lemon, the peel of a lemon cut very fine, and the yolks of eight eggs. Sweeten and boil it all together; strain it in a mould, and, when cold, turn it out. Make it the day before you use it.
Another way
One ounce of isinglass, dissolved in a good half pint of water, the juice of two small lemons, the peel of half a lemon, the yolks of four eggs, well beaten, half a pound of sugar, half a pint of white wine: mix these carefully together, and stir them into the isinglass jelly over the fire. Let it simmer a few minutes; when a little cool, pour it into your moulds, taking care to wet them first; turn it out the next day.
Coloured Jelly, to mix with or garnish other Jelly
Pare four lemons as thin as possible; put the rinds into a pint and a half of water; let them lie twelve hours: then squeeze the lemons; put the water and juice together; add three quarters of a pound of the best sugar, but if the lemons are large, it will require more sugar. When the sugar is quite melted, beat up the whites of six new-laid eggs to a froth; mix all together, and strain it through a hair sieve into a saucepan; set it on a slow fire, and keep it stirred till it is near boiling and grows thick. Then take it off, and keep stirring it the same way till it cools. The colouring is to be steeped in a cup of water, and then strained into the other ingredients. Care must be taken to stir it always one way. The eggs are the last thing put in; the whole must be well mixed with a whisk till thoroughly incorporated.
Gloucester Jelly
Of rice, sago, pearl barley, candied eringo root, of each one ounce; add two quarts of water; simmer it over the fire till it is reduced to one quart; strain it. This will produce a strong jelly; a little to be dissolved in white wine or warm milk, and to be taken three or four times a day.
Another way
Pearl barley, whole rice, sago, and candied eringo root, of each one ounce, and half an ounce of hartshorn shavings, put into two quarts of spring water; simmer very gently till reduced to one quart, and then rub it through a fine sieve. Half a coffee-cup to be taken with an equal quantity of milk in a morning fasting, and lie an hour after it, and to be taken twice more in the day. You may then put a small quantity of wine or brandy instead of milk.
Lemon Jelly
Put the juice of four lemons, and the rind pared as thin as possible, into a pint of spring water, and let it stand for half an hour. Take the whites of five eggs; sweeten, and strain through a flannel bag. Set it over a slow fire, and stir it one way till it begins to thicken. You may then put it in glasses or dishes, and colour with turmeric.
Nourishing Jelly
Dissolve two ounces of isinglass in a quart of port wine, with some cinnamon and sugar: sweeten to your taste with the best white sugar. It must not be suffered to boil, and will take two or three hours to dissolve, as the fire must be very slow: stir it often to prevent its boiling. It must be taken cold.
Orange Jelly. No. 1
Squeeze the juice of nine or ten China oranges and one Seville orange through a sieve into an earthen pan, adding a quarter of a pound of double-refined sugar. Take an ounce and a half, good weight, of the best isinglass, the peel of seven of the oranges grated, and the bitter squeezed out through a towel; boil this peel in the isinglass, which must be put over the fire in about a pint of water just to melt it. Stir it all the time it is on the fire; strain and pour it to the juice of the oranges, which boil together for about ten minutes. When you take it off, strain it again, and put it into moulds.
Orange Jelly. No. 2
Set on the fire one ounce of isinglass in a quarter of a pint of warm water till it is entirely dissolved. Take the juice of nine oranges; strain off clear half a pint of mountain wine, sweetened with lump sugar to your taste, and colour it with a very little cochineal. Boil all together for a few minutes, and strain it through a flannel bag, till it is quite clear: pour it to the peels, and let it stand till it is a stiff jelly.
Orange Jelly. No. 3
One ounce of isinglass, dissolved in a pint of water, the juice of six China oranges, a bit of the rind, pared thin, sweetened to the taste, scalded, and strained. You may scoop the rind and fill the oranges, and, when cold, halve or quarter them.
Restorative Jelly
Take two pounds of knuckle of veal and a pound and a half of lean beef; set it over the fire with four pints of water; cover it close, and stew it till reduced to half. While stewing, put in half an ounce of fine isinglass, picked small, a little salt, and mace. Strain it off clear, and when cold take off every particle of fat. Warm it in hot water, and not in a pan. Take a tea-cupful twice a day.
Strawberry Jelly
Boil two ounces of isinglass in a quarter of a pint of water over a gentle fire, and skim it well. Mash a quart of scarlet strawberries in an earthen pan with a wooden spoon; then put in the isinglass, some powdered sugar, and the juice of a good lemon – this quantity is for six small moulds; if you do not find it enough, add a little more water; then run it through a tamis, changing it two or three times.
Wine Jelly
On two ounces of isinglass and one ounce of hartshorn shavings pour one pint of boiling water; let it stand a quarter of an hour covered close; then add two quarts of water, and boil it well till the isinglass is dissolved; add a pint of dry wine, sugar to your taste, four lemons, and the whites of seven eggs well beaten. Boil it quick, and keep it stirring all the time; then pour it through a jelly-bag, and strain it two or three times till quite clear.
Lemons or Seville Oranges, to preserve
Take fine large lemons or Seville oranges; rasp the outside skin very fine and thin; put them in cold water, and let them lie all night. Put them in fresh water, and set them on the fire in plenty of water, and, when they have had two or three boils, take them off, and let them lie all night in cold water. Then put them into fresh water, and let them boil till they are so tender that you can run a straw through them. If you think the bitterness not sufficiently out, put them again into cold water, and let them lie all night. Lemons need not soak so long as oranges. To four oranges or lemons put two pounds of the best sugar and a pint of water; boil and skim it clear, and when it is cold put in the oranges, and let them lie four or five days in cold syrup; then give them a boil every day till they look clear. Make some pippin or codlin jelly thus: to a pint of either put one pound of sugar, and let it boil till it jellies; then heat the oranges, and put them to the jelly and half their syrup; boil them very fast a quarter of an hour, and, just before you take them off the fire, put in the juice of two or three lemons; put them in pots or porringers, that will hold them single, and that will admit jelly enough. To four oranges or lemons, put a pound and a half of jelly and the same quantity of syrup, but boiled together, as directed for the oranges. Malaga lemons are the best; they are done in the same manner as the oranges, only that they do not require so much soaking.
Lemon Caudle
Take a pint of water, the juice of two lemons, the rind of half a lemon pared as thin as possible from the white, a blade of mace, and some bread shred very small; sweeten to your taste. Set the whole on the fire to boil; when boiled enough, which you will perceive by the bread being soft, beat three or four eggs well together till they are as thin as water; then take a little out of the skillet and put to the eggs, and so proceed till the eggs are hot; then put them to the rest, stirring well to prevent curdling.
Lemon or Chocolate Drops
Take half a pound of fine-sifted double-refined sugar; grate into it the yellow rind of a fair large lemon; whip the white of an egg to a froth, with which wet the sugar till it is as stiff as good working paste. Drop it as you like on paper, with a little sugar first sifted on it; bake in a very slow oven.
For chocolate drops, grate about an ounce of chocolate as you did of lemon-peel, which must then be left out.
Lemon Puffs
Into half a pound of double-refined sugar, beat fine and sifted, grate the yellow rind of a large lemon. Whip up the white of an egg to a froth, and wet it with the froth, till it is as stiff as a good working paste. Lay the puffs on papers, and bake them in a very slow oven.
Lemon Tart
A quarter of a pound of almonds blanched and beaten with a little sweet cream; put in half a pound of sugar, the yolks only of eight eggs, half a pound of butter, the peel of two lemons grated. Beat all together fine in a mortar; lay puff paste about the dish; bake it half an hour.
Lemon Solid
Put the juice of a lemon, with the rind grated, into a dish: sweeten it to your taste; boil a quart of cream till it is reduced to three half pints; pour it upon the lemon, and let it stand to cool. It should be made the day before it is used.
Syrup of Lemons
To three pounds of the best sugar finely beaten put one pint of lemon juice, set by to settle, and then poured off clear: put it in a silver tankard, and set that in a pot of boiling water. Let this boil till the sugar is quite dissolved, and when cold bottle it; take care that in the boiling not the least water gets in. Skim off any little scum that rises.
Macaroons
Take half a pound of almonds, blanched and pounded, and half a pound of finely pounded lump sugar. Beat up the whites of two eggs to a froth; mix the sugar and almonds together; add the eggs by degrees; and, when they are well mixed, drop a spoonful on wafer-paper. They must be baked as soon as made in a slow oven.
Citron Marmalade
Boil the citron very tender, cutting off all the yellow rind; beat the white very well in a wooden bowl; shred the rind, and to a pound of pulp and rind take a pound and a half of sugar, and half a pint of water. When it boils, put in the citron, and boil it very fast till it is clear; put in half a pint of pippin jelly, and boil it till it jellies very well; then add the lemon-juice, and put it into your pots or glasses.
Cherry Marmalade
Take eight pounds of cherries, not too ripe; stone them; take two pounds of sugar beaten, and the juice of four quarts of currants, red and white. Put the cherries into a pan, with half a pound of the sugar, over a very hot fire; shake them frequently; when there is a good deal of liquor, put in the rest of the sugar, skimming it well and boiling it as fast as possible, till your syrup is almost wasted; then put in your currant juice, and let it boil quick till it jellies; keep stirring it with care; then put it in pots.
Another way
Take five pounds of cherries stoned and two pounds of loaf sugar; shred your cherries, wet your sugar with the juice that runs from them, then put the cherries into the sugar, and boil them pretty fast, till they become a marmalade. When cold, put it into glasses for use.
Orange Marmalade. No. 1
Pare your oranges very thin, and lay them in water two or three days, changing the water twice a day; then take them out, and dry them with a linen cloth. Take their weight in sugar beat fine; cut the oranges in halves, take out the pulp, pick out the seeds, and take off the skins carefully. Boil the rinds very tender in a linen cloth; cut them in strips whilst hot, and lay them in the pan in which you design to boil the marmalade. Put a layer of sugar, and a layer of orange rinds, alternately, till all are in; let them stand till the sugar is quite dissolved; add the juice of a lemon; set them on a stove, and let them boil fast till nearly done; then put in the pulp, and boil them again till quite done. Take them off, and add the juice of a lemon; let them stand in pots for a few days, and they will be fit for eating.
Lemon marmalade may be done in the same way, only with a much greater quantity of sugar, or sugar mixed with sugar-candy.
