Home cookery

Slice the fruit finely, and to every pound add three pints of cold water. Let it stand three days. Boil up and simmer till the strips are quite tender. Weigh again, and to each pound of pulp add one pound of white sugar. Boil again for about one hour. Try a little on a plate, and if it sets the marmalade has boiled long enough. Miscellaneous Recipes. To Cure Hams. Hams should be cured in cold weather, and should hang a few days before they are salted. For a ham of twelve pounds weight the following are required : — Saltpetre I oz. Bay salt ilb. Common salt I lb. Very coarse sugar ilb. Jamaica pepper (pimento) 1 oz. Black pepper 1 oz. Rub the ham with the saltpetre, let it lie till next day, then rub in the bay salt and common salt, let it lie for three or four days. Mix together the sugar, black pepper and Jamaica pepper, spread this all over the ham. When the salt has quite melted and there is plenty of brine, baste the ham two or three times a day, and turn and rub it well in the liquor two or three times a week ; do this for three weeks, then drain the ham well, and hang it in a dry place. Very large hams require the addition of half a pound more salt to the brine after the first ten days, and should lie in the pickle for a month before they are hung up. To Cure Tongues. Saltpetre J oz. Salt f oz. Black pepper i teaspoonful. Jamaica pepper (pimento) 2 teaspoonfuls. Trim and clean the tongue, rub it well with salt, let it lie till next day, then clean it thoroughly, and rub it quite dry with a cloth. Then rub on the saltpetre and half of the salt, let it lie for two days, rub on the black pepper, Jamaica pepper, and the remainder of the salt. Turn it and rub it in the brine every day for three weeks, when it will be ready to cook. The same pickle will do for beef. To make Browningr. Sugar I lb. Salt 2 tablespoonfuls. Boiling water f pint. Boil sugar and salt together in a frying pan till of a dark brown, stirring well all the time. Pour in the water, boil well, and when cold bottle for use. Baking Powder. Carbonate of soda 4 oz. Tartaric acid (in powder) 3 oz. Ground rice 4 oz. Mix well^ pass through a wire sieve. Keep in an airtight tin. Raspings for Ham, &c, Let a piece of crusty bread get brown and dry in the oven, then grate it finely, or pound in a mortar. Aspic Jelly- Two calves' feet, or lbs. knuckle veal. Shin beef \\ lbs. Cold water 2 quarts. Onion (stuck with 4 cloves) i . Carrot Leek ... Shallots Celery Herbs 1 bunch. Peppercorns i teaspoonfuL Salt to taste. 2o6 Well wash the calves' feet ; cut them into pieces and put them into a saucepan, cover with cold water and let them come to the boil, then strain away the water and wash them again. This is done to blanch them. Put the feet again into a clean saucepan, add two quarts of cold water, and let them come to the boil. Skim very carefully. Add the vegetables, cut into large pieces, the herbs and spices, and simmer all very gently for about five hours ; strain, and let the stock get quite cold. Remove every particle of fat (or the jelly will not be clear) ; wipe over the surface with a hot cloth so that no fat remains ; then clear the stock in the following manner : — Lemon (peel and juice) ... i. Tarragon vinegar \ gill.