Book of Household Management — 074 - Recipes. Chapter 31. Part 2.

1535. INGREDIENTS.

--To every lb.

of fruit allow 6 oz.

of pounded sugar;

melted mutton suet.

_Mode_.

--Choose sound fruit, not too ripe; pick off the stalks, weigh it, and to every lb.

allow the above proportion of pounded sugar.

Put the fruit into large dry stone jars, sprinkling the sugar amongst it;

cover the jars with saucers, place them in a rather cool oven, and bake the fruit until it is quite tender.

When cold, cover the top of the fruit with a piece of white paper cut to the size of the jar; pour over this melted mutton suet about an inch thick, and cover the tops of the jars with thick brown paper, well tied down.

Keep the jars in a cool dry place, and the fruit will remain good till the following Christmas, but not much longer.

_Time_.

--From 5 to 6 hours to bake the damsons, in a very cool oven.

_Seasonable_ in September and October.

DAMSON CHEESE.

1536. INGREDIENTS.

--Damsons; to every lb.

of fruit pulp allow 1/2 lb.

of loaf sugar.

_Mode_.

--Pick the stalks from the damsons, and put them into a preserving-pan; simmer them over the fire until they are soft, occasionally stirring them; then beat them through a coarse sieve, and put the pulp and juice into the preserving-pan, with sugar in the above proportion, having previously carefully weighed them.

Stir the sugar well in, and simmer the damsons slowly for 2 hours.

Skim well; then boil the preserve quickly for 1/2 hour, or until it looks firm and hard in the spoon; put it quickly into shallow pots, or very tiny earthenware moulds, and, when cold, cover it with oiled papers, and the jars with tissue-paper brushed over on both sides with the white of an egg.

A few of the stones may be cracked, and the kernels boiled with the damsons, which very much improves the flavour of the cheese.

_Time_.

--1 hour to boil the damsons without the sugar; 2 hours to simmer them slowly, 1/2 hour quickly.

_Average cost_, from 8d.

to 10d.

per 1/3 lb.

pot.

_Sufficient_.

--1 pint of damsons to make a _very small_ pot of cheese.

_Seasonable_.

--Make this in September or October.

COMPOTE OF DAMSONS.

1537. INGREDIENTS.

--1 quart of damsons, 1 pint of syrup No. 1512. _Mode_.

--Procure sound ripe damsons; pick the stalks from them, and put them into boiling syrup, made by recipe No. 1512. Simmer them gently until the fruit is tender, but not sufficiently soft to break; take them up, boil the syrup for 5 minutes; pour it over the damsons, and serve.

This should be sent to table in a glass dish.

_Time_.

--About 1/4 hour to simmer the damsons; 5 minutes to boil the syrup.

_Average cost_, 9d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ in September and October.

DAMSON JAM.

1538. INGREDIENTS.

--Damsons; to every lb.

of fruit allow 3/4 lb.

of loaf sugar.

_Mode_.

--Have the fruit gathered in dry weather; pick it over, and reject any that is at all blemished.

Stone the damsons, weigh them, and to every lb.

allow 3/4 lb.

of loaf sugar.

Put the fruit and sugar into a preserving-pan; keep stirring them gently until the sugar is dissolved, and carefully remove the scum as it rises.

Boil the jam for about an hour, reckoning from the time it commences to simmer all over alike: it must be well stirred all the time, or it will be liable to burn and stick to the pan, which will cause the jam to have a very disagreeable flavour.

When the jam looks firm, and the juice appears to set, it is done.

Then take it off the fire, put into pots, cover it down, when quite cold, with oiled and egged papers, the same as in recipe No. 1530, and store it away in a dry place.

_Time_.

--1 hour after the jam simmers all over.

_Average cost_, from 6d.

to 8d.

per lb.

pot.

_Sufficient_.

--1-1/2 pint of damsons for a lb.

pot.

_Seasonable_.

--Make this in September or October.

A VERY NICE PRESERVE OF DAMSONS.

1539. INGREDIENTS.

--To every quart of damsons allow 1/2 lb.

of loaf sugar.

_Mode_.

--Put the damsons (which should be picked from the stalks and quite free from blemishes) into a jar, with pounded sugar sprinkled amongst them in the above proportion; tie the jar closely down, set it in a saucepan of cold water; bring it gradually to boil, and simmer gently until the damsons are soft, without being broken.

Let them stand till cold; then strain the juice from them, boil it up well, strain it through a jelly-bag, and pour it over the fruit.

Let it cool, cover with oiled papers, and the jars with tissue-paper brushed over on both sides with the white of an egg, and store away in a dry cool place.

_Time_.

--About 3/4 hour to simmer the fruit after the water boils; 1/4 hour to boil the juice.

_Seasonable_.

--Make this in September or October.

TO PRESERVE DAMSONS, OR ANY KIND OF PLUMS.

(_Useful in Winter_.

) 1540. INGREDIENTS.

--Damsons or plums; boiling water.

_Mode_.

--Pick the fruit into clean dry stone jars, taking care to leave out all that are broken or blemished.

When full, pour boiling water on the plums, until it stands one inch above the fruit; cut a piece of paper to fit the inside of the jar, over which pour melted mutton-suet;

cover down with brown paper, and keep the jars in a dry cool place.

When used, the suet should be removed, the water poured off, and the jelly at the bottom of the jar used and mixed with the fruit.

_Seasonable_ in September and October.

COMPOTE OF GREEN FIGS.

[Illustration: COMPÔTE OF FIGS.

] 1541. INGREDIENTS.

--1 pint of syrup No. 1512, 1-1/2 pint of green figs, the rind of 1/2 lemon.

_Mode_.

--Make a syrup by recipe No. 1512, boiling with it the lemon-rind, and carefully remove all the scum as it rises.

Put in the figs, and simmer them very slowly until tender; dish them on a glass dish; reduce the syrup by boiling it quickly for 5 minutes; take out the lemon-peel, pour the syrup over the figs, and the compote, when cold, will be ready for table.

A little port wine, or lemon-juice, added just before the figs are done, will be found an improvement.

_Time_.

--2 to 3 hours to stew the figs.

_Average cost_, figs, 2s.

to 3s.

per dozen.

_Seasonable_ in August and September.

TO BOTTLE FRESH FRUIT.

(_Very useful in Winter_.

) I.

1542. INGREDIENTS.

--Fresh fruits, such as currants, raspberries, cherries, gooseberries, plums of all kinds, damsons, &c. ; wide-mouthed glass bottles, new corks to fit them tightly.

_Mode_.

--Let the fruit be full grown, but not too ripe, and gathered in dry weather.

Pick it off the stalks without bruising or breaking the skin, and reject any that is at all blemished: if gathered in the damp, or if the skins are cut at all, the fruit will mould.

Have ready some _perfectly dry_ glass bottles, and some nice new soft corks or bungs;

burn a match in each bottle, to exhaust the air, and quickly place the fruit in to be preserved; gently cork the bottles, and put them into a very cool oven, where let them remain until the fruit has shrunk away a fourth part.

Then take the bottles out; _do not open them,_ but immediately beat the corks in tight, cut off the tops, and cover them with melted resin.

If kept in a dry place, the fruit will remain good for months; and on this principally depends the success of the preparation; for if stored away in a place that is in the least damp, the fruit will soon spoil.

_Time_.

--From 5 to 6 hours in a very slow oven.

II.

1543. INGREDIENTS.

--Any kind of fresh fruit, such as currants, cherries, gooseberries, all kinds of plums, &c. ; wide-mouthed glass bottles, new corks to fit them tightly.

_Mode_.

--The fruit must be full-grown, not too ripe, and gathered on a fine day.

Let it be carefully picked and put into the bottles, which must be clean and perfectly dry.

Tie over the tops of the bottles pieces of bladder; stand the bottles in a large pot, copper, or boiler, with cold water to reach to their necks; kindle a fire under, let the water boil, and as the bladders begin to rise and puff, prick them.

As soon as the water boils, extinguish the fire, and let the bottles remain where they are, to become cold.

The next day remove the bladders, and strew over the fruit a thick layer of pounded sugar; fit the bottles with corks, and let each cork lie close at hand to its own bottle.

Hold for a few moments, in the neck of the bottle, two or three lighted matches, and when they have filled the bottle neck with gas, and before they go out, remove them very quickly; instantly cork the bottle closely, and dip it in bottle cement.

_Time_.

--Altogether about 8 hours.

TO BOTTLE FRESH FRUIT WITH SUGAR.

(_Very useful in Winter_.

) 1544. INGREDIENTS.

--Any kind of fresh fruit; to each quart bottle allow 1/4 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 1 hour from the time the water commences to boil.

TO FROST HOLLY-LEAVES, for garnishing and decorating Dessert and Supper Dishes.

1545. --INGREDIENTS.

--Sprigs of holly, oiled butter, coarsely-powdered sugar.

_Mode_.

--Procure some nice sprigs of holly; pick the leaves from the stalks, and wipe them with a clean cloth free from all moisture; then place them on a dish near the fire, to get thoroughly dry, but not too near to shrivel the leaves; dip them into oiled butter, sprinkle over them some coarsely-powdered sugar, and dry them before the fire.

They should be kept in a dry place, as the least damp would spoil their appearance.

_Time_.

--About 10 minutes to dry before the fire.

_Seasonable_.

--These may be made at any time; but are more suitable for winter garnishes, when fresh flowers are not easily obtained.

COMPOTE OF GOOSEBERRIES.

1546. INGREDIENTS.

--Syrup made by recipe No. 1512; to 1 pint of syrup allow nearly a quart of gooseberries.

_Mode_.

--Top and tail the gooseberries, which should not be very ripe, and pour over them some boiling water; then take them out, and plunge them into cold water, with which has been mixed a tablespoonful of vinegar, which will assist to keep the fruit a good colour.

Make a pint of syrup by recipe No. 1512, and when it boils, drain the gooseberries and put them in; simmer them gently until the fruit is nicely pulped and tender, without being broken; then dish the gooseberries on a glass dish, boil the syrup for 2 or 3 minutes, pour over the gooseberries, and serve cold.

_Time_.

--About 5 minutes to boil the gooseberries in the syrup; 3 minutes to reduce the syrup.

_Average cost_, 9d.

_Sufficient_,--a quart of gooseberries for 5 or 6 persons.

_Seasonable_ in June.

GOOSEBERRY JAM.

I.

1547. INGREDIENTS.

--To every lb.

of fruit allow 3/4 lb.

of loaf sugar;

currant-juice.

_Mode_.

--Select red hairy gooseberries; have them gathered in dry weather, when quite ripe, without being too soft.

Weigh them; with a pair of scissors, cut off the tops and tails, and to every 6 lbs.

of fruit have ready 1/2 pint of red-currant juice, drawn as for jelly.

Put the gooseberries and currant-juice into a preserving-pan; let them boil tolerably quickly, keeping them well stirred; when they begin to break, add to them the sugar, and keep simmering until the jam becomes firm, carefully skimming: and stirring it, that it does not burn at the bottom.

It should be boiled rather a long time, or it will not keep.

Put it into pots (not too large); let it get perfectly cold; then cover the pots down with oiled and egged papers, as directed for red-currant jelly No. 1533. _Time_.

--About 1 hour to boil the gooseberries in the currant-juice;

from 1/2 to 3/4 hour with the sugar.

_Average cost_, per lb.

pot, from 6d.

to 8d.

_Sufficient_.

--Allow 1-1/2 pint of fruit for a lb.

pot.

_Seasonable_.

--Make this in June or July.

II.

1548. INGREDIENTS.

--To every 8 lbs.

of red, rough, ripe gooseberries allow 1 quart of red-currant juice, 5 lbs.

of loaf sugar.

_Mode_.

--Have the fruit gathered in dry weather, and cut off the tops and tails.

Prepare 1 quart of red-currant juice, the same as for red-currant jelly No. 1533; put it into a preserving-pan with the sugar, and keep stirring until the latter is dissolved.

Keep it boiling for about 5 minutes; skim well; then put in the gooseberries, and let them boil from 1/2 to 3/4 hour; then turn the whole into an earthen pan, and let it remain for 2 days.

Boil the jam up again until it looks clear;

put it into pots, and when cold, cover with oiled paper, and over the jars put tissue-paper brushed over on both sides with the white of an egg, and store away in a dry place.

Care must be taken, in making this, to keep the jam well stirred and well skimmed, to prevent it burning at the bottom of the pan, and to have it very clear.

_Time_.

--5 minutes to boil the currant-juice and sugar after the latter is dissolved; from 1/2 to 3/4 hour to simmer the gooseberries the first time, 1/4 hour the second time of boiling.

_Average cost_, from 8d.

to 10d.

per lb.

pot.

_Sufficient_.

--Allow 1-1/2 pint of fruit for a lb.

pot.

_Seasonable_.

--Make this in June or July.

WHITE OR GREEN GOOSEBERRY JAM.

1549. INGREDIENTS.

--Equal weight of fruit and sugar.

_Mode_.

--Select the gooseberries not very ripe, either white or green, and top and tail them.

Boil the sugar with water (allowing 1/2 pint to every lb.

) for about 1/4 hour, carefully removing the scum as it rises;

then put in the gooseberries, and simmer gently till clear and firm: try a little of the jam on a plate; if it jellies when cold, it is done, and should then be poured into pots.

When cold, cover with oiled paper, and tissue-paper brushed over on both sides with the unbeaten white of an egg, and store away in a dry place.

_Time_.

--1/4 hour to boil the sugar and water, 3/4 hour the jam.

_Average cost_, from 6d.

to 8d.

per lb.

pot.

_Sufficient_.

--Allow 1-1/2 pint of fruit for a lb.

pot.

_Seasonable_.

--Make this in June.

GOOSEBERRY JELLY.

1550. INGREDIENTS.

--Gooseberries; to every pint of juice allow 3/4 lb.

of loaf sugar.

_Mode_.

--Put the gooseberries, after cutting off the tops and tails, into a preserving-pan, and stir them over the fire until they are quite soft; then strain them through a sieve, and to every pint of juice allow 3/4 lb.

of sugar.

Boil the juice and sugar together for nearly 3/4 hour, stirring and skimming all the time; and if the jelly appears firm when a little of it is poured on to a plate, it is done, and should then be taken up and put into small pots.

Cover the pots with oiled and egged papers, the same as for currant jelly No. 1533, and store away in a dry place.

_Time_.

--3/4 hour to simmer the gooseberries without the sugar; 3/4 hour to boil the juice.

_Average cost_, from 8d.

to 10d.

per 1/2-lb.

pot.

_Seasonable_ in July.

COMPOTE OF GREENGAGES.

1551. INGREDIENTS.

--1 pint of syrup made by recipe No. 1512, 1 quart of greengages.

_Mode_.

--Make a syrup by recipe No. 1512, skim it well, and put in the greengages when the syrup is boiling, having previously removed the stalks and stones from the fruit.

Boil gently for 1/4 hour, or until the fruit is tender; but take care not to let it break, as the appearance of the dish would be spoiled were the fruit reduced to a pulp.

Take the greengages carefully out, place them on a glass dish, boil the syrup for another 5 minutes, let it cool a little, pour over the fruit, and, when cold, it will be ready for use.

_Time_.

--1/4 hour to simmer the fruit, 5 minutes the syrup.

_Average cost_, in full season, 10d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ in July, August, and September.

GREENGAGE JAM.

1552. INGREDIENTS.

--To every lb.

of fruit, weighed before being stoned, allow 3/4 lb.

of lump sugar.

_Mode_.

--Divide the greengages, take out the stones, and put them into a preserving-pan.

Bring the fruit to a boil, then add the sugar, and keep stirring it over a gentle fire until it is melted.

Remove all the scum as it rises, and, just before the jam is done, boil it rapidly for 5 minutes.

To ascertain when it is sufficiently boiled, pour a little on a plate, and if the syrup thickens and appears firm, it is done.

Have ready half the kernels blanched; put them into the jam, give them one boil, and pour the preserve into pots.

When cold, cover down with oiled papers, and, over these, tissue-paper brushed over on both sides with the white of an egg.

_Time_.

--3/4 hour after the sugar is added.

_Average cost_, from 6d.

to 8d.

per lb.

pot.

_Sufficient.

_--Allow about 1-1/2 pint of fruit for every lb.

pot of jam.

_Seasonable_.

--Make this in August or September.

TO PRESERVE AND DRY GREENGAGES.

1553. INGREDIENTS.

--To every lb.

of sugar allow 1 lb.

of fruit, 1/4 pint of water.

_Mode_.

--For this purpose, the fruit must be used before it is quite ripe, and part of the stalk must be left on.

Weigh the fruit, rejecting all that is in the least degree blemished, and put it into a lined saucepan with the sugar and water, which should have been previously boiled together to a rich syrup.

Boil the fruit in this for 10 minutes, remove it from the fire, and drain the greengages.

The next day, boil up the syrup and put in the fruit again, and let it simmer for 3 minutes, and drain the syrup away.

Continue this process for 5 or 6 days, and the last time place the greengages, when drained, on a hair sieve, and put them in an oven or warm spot to dry; keep them in a box, with paper between each layer, in a place free from damp.

_Time_.

--10 minutes the first time of boiling.

_Seasonable_.

--Make this in August or September.

PRESERVED GREENGAGES IN SYRUP.