Book of Household Management — 073 - Recipes. Chapter 31. Part 1.
CHAPTER XXXI.
TO MAKE SYRUP FOR COMPOTES, &c. 1512. INGREDIENTS.
--To every lb.
of sugar allow 1-1/2 pint of water.
_Mode_.
--Boil the sugar and water together for 1/4 hour, carefully removing the scum as it rises: the syrup is then ready for the fruit.
The articles boiled in this syrup will not keep for any length of time, it being suitable only for dishes intended to be eaten immediately.
A
larger proportion of sugar must be added for a syrup intended to keep.
_Time_.
--1/4 hour.
TO CLARIFY SUGAR OR SYRUP.
1513. INGREDIENTS.
--To every lb.
of sugar allow 1/2 pint of water and 1/2 the white of an egg.
_Mode_.
--Put the sugar, water, and the white of the egg, which should, be well beaten, into a preserving-pan or lined saucepan; and do not put it on the fire till the sugar is dissolved.
Then place it on the fire, and when it boils, throw in a teacupful of cold water, and do not stir the sugar after this is added.
Bring it to the boiling-point again, and then place the pan by the side of the fire, for the preparation to settle.
Remove all the scum, and the sugar will be ready for use.
The scum should be placed on a sieve, so that what syrup runs from it may be boiled up again: this must also be well skimmed.
_Time_.
--20 minutes for the sugar to dissolve; 5 minutes to boil.
_Note_.
--The above two recipes are those used in the preparation of dishes usually made at home.
There are many degrees of boiling sugar, which process requires great care, attention, and experience.
Caramel sugar, which makes an elegant cover for sweetmeats, is difficult to prepare, and is best left to an experienced confectioner.
We give the recipe, for those of our readers who care to attempt the operation.
TO BOIL SUGAR TO CARAMEL.
1514. INGREDIENTS.
--To every lb.
of lump sugar allow 1 gill of spring water.
_Mode_.
--Boil the sugar and water together very quickly over a clear fire, skimming it very carefully as soon as it boils.
Keep it boiling until the sugar snaps when a little of it is dropped in a pan of cold water.
If it remains hard, the sugar has attained the right degree; then squeeze in a little lemon-juice, and let it remain an instant on the fire.
Set the pan into another of cold water, and the caramel is then ready for use.
The insides of well-oiled moulds are often ornamented with this sugar, which with a fork should be spread over them in fine threads or network.
A dish of light pastry, tastefully arranged, looks very prettily with this sugar spun lightly over it.
The sugar must be carefully watched, and taken up the instant it is done.
Unless the cook is very experienced and thoroughly understands her business, it is scarcely worth while to attempt to make this elaborate ornament, as it may be purchased quite as economically at a confectioner's, if the failures in the preparation are taken into consideration.
COMPOTE OF APPLES.
_(Soyer's Recipe,--a Dessert Dish.
)_ 1515. INGREDIENTS.
--6 ripe apples, 1 lemon, 1/2 lb.
of lump sugar, 1/2 pint of water.
[Illustration: COMPÔTE OF APPLES.
] _Mode_.
--Select the apples of a moderate size, peel them, cut them in halves, remove the cores, and rub each piece over with a little lemon.
Put the sugar and water together into a lined saucepan, and let them boil until forming a thickish syrup, when lay in the apples with the rind of the lemon cut thin, and the juice of the same.
Let the apples simmer till tender; then take them out very carefully, drain them on a sieve, and reduce the syrup by boiling it quickly for a few minutes.
When both are cold, arrange the apples neatly on a glass dish, pour over the syrup, and garnish with strips of green angelica or candied citron.
Smaller apples may be dressed in the same manner: they should not be divided in half, but peeled and the cores pushed out with a vegetable-cutter.
_Time_.
--10 minutes to boil the sugar and water together; from 15 to 25 minutes to simmer the apples.
_Average cost_, 6d.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ from July to March.
APPLE GINGER.
(_A Dessert Dish_.
) 1516 INGREDIENTS.
--2 lbs.
of any kind of hard apples, 2 lbs.
of loaf sugar, 1-1/2 pint of water, 1 oz.
of tincture of ginger.
_Mode_.
--Boil the sugar and water until they form a rich syrup, adding the ginger when it boils up.
Pare, core, and cut the apples into pieces;
dip them in cold water to preserve the colour, and boil them in the syrup until transparent; but be careful not to let them break.
Put the pieces of apple into jars, pour over the syrup, and carefully exclude the air, by well covering them.
It will remain good some time, if kept in a dry place.
_Time_.
--From 5 to 10 minutes to boil the syrup; about 1/2 hour to simmer the apples.
_Average cost_, 2s.
_Sufficient_ for 7 or 8 persons.
_Seasonable_.
--Make this in September, October, or November.
APPLE JAM.
1517. INGREDIENTS.
--To every lb.
of fruit weighed after being pared, cored, and sliced, allow 3/4 lb.
of preserving-sugar, the grated rind of 1 lemon, the juice of 1/2 lemon.
_Mode_.
--Peel the apples, core and slice them very thin, and be particular that they are all the same sort.
Put them into a jar, stand this in a saucepan of boiling water, and let the apples stew until quite tender.
Previously to putting the fruit into the jar, weigh it, to ascertain the proportion of sugar that may be required.
Put the apples into a preserving-pan, crush the sugar to small lumps, and add it, with the grated lemon-rind and juice, to the apples.
Simmer these over the fire for 1/2 hour, reckoning from the time the jam begins to simmer properly; remove the scum as it rises, and when the jam is done, put it into pots for use.
Place a piece of oiled paper over the jam, and to exclude the air, cover the pots with tissue-paper dipped in the white of an egg, and stretched over the top.
This jam will keep good for a long time.
_Time_.
--About 2 hours to stew in the jar; 1/2 hour to boil after the jam begins to simmer.
_Average cost_, for this quantity, 6s.
_Sufficient.
_--7 or 8 lbs.
of apples for 6 pots of jam.
_Seasonable_.
--Make this in September, October, or November.
APPLE JELLY.
I.
1518. INGREDIENTS.
--To 6 lbs.
of apples allow 3 pints of water; to every quart of juice allow 2 lbs.
of loaf sugar;--the juice of 1/2 lemon.
_Mode_.
--Pare, core, and cut the apples into slices, and put them into a jar, with water in the above proportion.
Place them in a cool oven, with the jar well covered, and when the juice is thoroughly drawn and the apples are quite soft, strain them through a jelly-bag.
To every quart of juice allow 2 lbs.
of loaf sugar, which should be crushed to small lumps, and put into a preserving-pan with the juice.
Boil these together for rather more than 1/2 hour, remove the scum as it rises, add the lemon-juice just before it is done, and put the jelly into pots for use.
This preparation is useful for garnishing sweet dishes, and may be turned out for dessert.
_Time_.
--The apples to be put in the oven over-night, and left till morning; rather more than 1/2 hour to boil the jelly.
_Average cost_, for this quantity, 3s.
_Sufficient_ for 6 small pots of jelly.
_Seasonable_,--This should be made in September, October, or November.
II.
1519. INGREDIENTS.
--Apples, water: to every pint of syrup allow 3/4 lb.
of loaf sugar.
_Mode_.
--Pare and cut the apples into pieces, remove the cores, and put them in a preserving-pan with sufficient cold water to cover them.
Let them boil for an hour; then drain the syrup from them through a hair sieve or jelly-bag, and measure the juice; to every pint allow 3/4 lb.
of loaf sugar, and boil these together for 3/4 hour, removing every particle of scum as it rises, and keeping the jelly well stirred, that it may not burn.
A little lemon-rind may be boiled with the apples, and a small quantity of strained lemon-juice may be put in the jelly just before it is done, when the flavour is liked.
This jelly may be ornamented with preserved greengages, or any other preserved fruit, and will turn out very prettily for dessert.
It should be stored away in small pots.
_Time_.
--1 hour to boil the fruit and water; 3/4 hour to boil the juice with the sugar.
_Average cost_, for 6 lbs.
of apples, with the other ingredients in proportion, 3s.
_Sufficient_ for 6 small pots of jelly.
_Seasonable_.
--Make this in September, October, or November.
TO PRESERVE APPLES IN QUARTERS, in imitation of Ginger.
1520. INGREDIENTS.
--To every lb.
of apples allow 3/4 lb.
of sugar, 1-1/2 oz.
of the best white ginger; 1 oz.
of ginger to every 1/2 pint of water.
_Mode_.
--Peel, core, and quarter the apples, and put the fruit, sugar, and ginger in layers into a wide-mouthed jar, and let them remain for 2 days; then infuse 1 oz.
of ginger in 1/2 pint of boiling water, and cover it closely, and let it remain for 1 day: this quantity of ginger and water is for 3 lbs.
of apples, with the other ingredients in proportion.
Put the apples, &c. , into a preserving-pan with the water strained from the ginger, and boil till the apples look clear and the syrup is rich, which will be in about an hour.
The rind of a lemon may be added just before the apples have finished boiling; and great care must be taken not to break the pieces of apple in putting them into the jars.
Serve on glass dishes for dessert.
_Time_.
--2 days for the apples to remain in the jar with sugar, &c. ; 1 day to infuse the ginger; about 1 hour to boil the apples.
_Average cost_, for 3 lbs.
of apples, with the other ingredients in proportion, 2s.
3d.
_Sufficient.
_--3 lbs.
should fill 3 moderate-sized jars.
_Seasonable_.
--This should be made in September, October, or November.
COMPOTE OF APRICOTS.
(_An elegant Dish_.
) 1521. INGREDIENTS.
--1/2 pint of syrup No. 1512, 12 green apricots.
_Mode_.
--Make the syrup by recipe No. 1512, and when it is ready, put in the apricots whilst the syrup is boiling.
Simmer them very gently until tender, taking care not to let them break; take them out carefully, arrange them on a glass dish, let the syrup cool a little, pour it over the apricots, and, when cold, serve.
_Time_.
--From 15 to 20 minutes to simmer the apricots.
_Average cost_, 9d.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ in June and July, with green apricots.
APRICOT JAM or MARMALADE.
1522. INGREDIENTS.
--To every lb.
of ripe apricots, weighed after being skinned and stoned, allow 1 lb.
of sugar.
_Mode_.
--Pare the apricots, which should be ripe, as thinly as possible, break them in half, and remove the stones.
Weigh the fruit, and to every lb.
allow the same proportion of loaf sugar.
Pound the sugar very finely in a mortar, strew it over the apricots, which should be placed on dishes, and let them remain for 12 hours.
Break the stones, blanch the kernels, and put them with the sugar and fruit into a preserving-pan.
Let these simmer very gently until clear; take out the pieces of apricot singly as they become so, and, as fast as the scum rises, carefully remove it.
Put the apricots into small jars, pour over them the syrup and kernels, cover the jam with pieces of paper dipped in the purest salad-oil, and stretch over the top of the jars tissue-paper, cut about 2 inches larger and brushed over with the white of an egg: when dry, it will be perfectly hard and air-tight.
_Time_.
--12 hours sprinkled with sugar; about 3/4 hour to boil the jam.
_Average cost_.
--When cheap, apricots may be purchased for preserving at about 1s.
6d.
per gallon.
_Sufficient_,--10 lbs.
of fruit for 12 pots of jam.
_Seasonable_.
--Make this in August or September.
BARBERRIES IN BUNCHES.
1523. INGREDIENTS.
--1 pint of syrup No. 1513, barberries.
_Mode_.
--Prepare some small pieces of clean white wood, 3 inches long and 1/4 inch wide, and tie the fruit on to these in nice bunches.
Have ready some clear syrup, made by recipe No. 1513; put in the barberries, and simmer them in it for 2 successive days, boiling them for nearly 1/2 hour each day, and covering them each time with the syrup when cold.
When the fruit looks perfectly clear, it is sufficiently done, and should be stored away in pots, with the syrup poured over, or the fruit may be candied.
_Time_.
--1/2 hour to simmer each day.
_Seasonable_ in autumn.
_Note_.
--The berries in their natural state make a very pretty garnishing for dishes, and may even be used for the same purpose, preserved as above, and look exceedingly nice on sweet dishes.
TO MAKE BARLEY-SUGAR.
1524. INGREDIENTS.
--To every lb.
of sugar allow 1/2 pint of water, 1/2 the white of an egg.
_Mode_.
--Put the sugar into a well-tinned saucepan, with the water, and, when the former is dissolved, set it over a moderate fire, adding the well-beaten egg before the mixture gets warm, and stir it well together.
When it boils, remove the scum as it rises, and keep it boiling until no more appears, and the syrup looks perfectly clear; then strain it through a fine sieve or muslin bag, and put it back into the saucepan.
Boil it again like caramel, until it is brittle, when a little is dropped in a basin of cold water: it is then sufficiently boiled.
Add a little lemon-juice and a few drops of essence of lemon, and let it stand for a minute or two.
Have ready a marble slab or large dish, rubbed over with salad-oil; pour on it the sugar, and cut it into strips with a pair of scissors: these strips should then be twisted, and the barley-sugar stored away in a very dry place.
It may be formed into lozenges or drops, by dropping the sugar in a very small quantity at a time on to the oiled slab or dish.
_Time_.
--1/4 hour.
_Average cost_, 7d.
_Sufficient_ for 5 or 6 sticks.
CARROT JAM TO IMITATE APRICOT PRESERVE.
1525. INGREDIENTS.
--Carrots; to every lb.
of carrot pulp allow 1 lb.
of pounded sugar, the grated rind of 1 lemon, the strained juice of 2, 6 chopped bitter almonds, 2 tablespoonfuls of brandy.
_Mode_.
--Select young carrots; wash and scrape them clean, cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them simmer until perfectly soft; then beat them through a sieve.
Weigh the pulp, and to every lb.
allow the above ingredients.
Put the pulp into a preserving-pan with the sugar, and let this boil for 5 minutes, stirring and skimming all the time.
When cold, add the lemon-rind and juice, almonds and brandy; mix these well with the jam;
then put it into pots, which must be well covered and kept in a dry place.
The brandy may be omitted, but the preserve will then not keep: with the brandy it will remain good for months.
_Time_.
--About 3/4 hour to boil the carrots; 5 minutes to simmer the pulp.
_Average cost_, 1s.
2d.
for 1 lb.
of pulp, with the other ingredients in proportion.
_Sufficient_ to fill 3 pots.
_Seasonable_ from July to December.
TO MAKE CHERRY BRANDY.
1536. INGREDIENTS.
--Morella cherries, good brandy; to every lb.
of cherries allow 3 oz.
of pounded sugar.
_Mode_.
--Have ready some glass bottles, which must be perfectly dry.
Ascertain that the cherries are not too ripe and are freshly gathered, and cut off about half of the stalks.
Put them into the bottles, with the above proportion of sugar to every lb.
of fruit; strew this in between the cherries, and, when the bottles are nearly full, pour in sufficient brandy to reach just below the cork.
A few peach or apricot kernels will add much to their flavour, or a few blanched bitter almonds.
Put corks or bungs into the bottles, tie over them a piece of bladder, and store away in a dry place.
The cherries will be fit to eat in 2 or 3 months, and will remain good for years.
They are liable to shrivel and become tough if too much sugar be added to them.
_Average cost_, 1s.
to 1s.
6d.
per lb.
_Sufficient_.
--1 lb.
of cherries and about 1/4 pint of brandy for a quart bottle.
_Seasonable_ in August and September.
DRIED CHERRIES.
1527. CHERRIES may be put in a slow oven and thoroughly dried before they begin to change colour.
They should then be taken out of the oven, tied in bunches, and stored away in a dry place.
In the winter, they may be cooked with sugar for dessert, the same as Normandy pippins.
Particular care must be taken that the oven be not too hot.
Another method of drying cherries is to stone them, and to put them into a preserving-pan, with plenty of loaf sugar strewed amongst them.
They should be simmered till the fruit shrivels, when they should be strained from the juice.
The cherries should then be placed in an oven, cool enough to dry without baking them.
About 5 oz.
of sugar would be required for 1 lb.
of cherries, and the same syrup may be used again to do another quantity of fruit.
CHERRY JAM.
1528. INGREDIENTS.
--To every lb.
of fruit, weighed before stoning, allow 1/2 lb.
of sugar; to every 6 lbs.
of fruit allow 1 pint of red-currant juice, and to every pint of juice 1 lb.
of sugar.
_Mode_.
--Weigh the fruit before stoning, and allow half the weight of sugar; stone the cherries, and boil them in a preserving-pan until nearly all the juice is dried up; then add the sugar, which should be crushed to powder, and the currant-juice, allowing 1 pint to every 6 lbs.
of cherries (original weight), and 1 lb.
of sugar to every pint of juice.
Boil all together until it jellies, which will be in from 20 minutes to 1/2 hour; skim the jam well, keep it well stirred, and, a few minutes before it is done, crack some of the stones, and add the kernels: these impart a very delicious flavour to the jam.
_Time_.
--According to the quality of the cherries, from 3/4 to 1 hour to boil them; 20 minutes to 1/2 hour with the sugar.
_Average cost_, from 7d.
to 8d.
per lb.
pot.
_Sufficient_.
--1 pint of fruit for a lb.
pot of jam.
_Seasonable_.
--Make this in July or August.
TO PRESERVE CHERRIES IN SYRUP.
(_Very delicious_.
) 1529. INGREDIENTS.
