To five or six pounds of fine red raspberries (not too
ripe) add an equal quantity of the finest quality of white
sugar. Mash the whole well in a preserving kettle ; add
about "one quart of currant juic✪ Raspberry Jame (a little less will do)
and boil gently until it jellies upon a cold plate; then put
into small jars ; cover with brandy paper, and tie a thick
white paper over them. Keep in a dark, dry and cool,
place.
QUINCE JAM.
Mrs. P. B. Ayer.
Boil your fruit in as little water as possible, until soft
270
THE HOME COOK BOOK.
enough to break easily ; pour off all the water and rub
with a spoon until entirely smooth. To one pound of the
quince add ten ounces of brown sugar✪ Quince Jam, and boil twenty
minutes, stirring often.
PINE-APPLE JAM.
Mrs. P. B. Ayer.
Grate your pine-apple ; to one pound of the apple add
three-fourths of a pound of loaf sugar✪ Pine-Apple Jam ; boil ten minutes.
ORANGE MAEMALADE.
Mrs. J. Young Scammon.
One dozen Seville oranges, one dozen common oranges,
one dozen lemons✪ Orange Marmalade ; boil the oranges and lemons whole in
water for five hours ; scoop out the inside, removing the
seeds ; cut the peel into thin slices with a knife, and add
to every pound of pulp and peel a pint of water and two
pounds of sugar. Boil twenty minutes.
OEANGE MAEMALADE.
Mrs. Wm. Brackett.
Take seven oranges and five lemons ; boil in water two
or three hours ; throw away the water, and open the
oranges and lemons, taking out the seeds and preserv-
ing all the pulp and juice possible ; cut the rinds in
small strips or chop them, but cutting in strips is better;
weigh it all, when this is done ; then put three pounds of
sugar to two of the pulp✪ Orange Marmalade (Mrs. Wm. Brackett), and boil slowly till clear.
CANDY.
** Sweets to the Sweet."
In order to understand the secret of candy making, it
will be necessary to understand the action of heat upon
sugar. The first step in this process is the reduction of
sugar to a syrup, and which is done by adding water to
sugar in the proportion of a pint and a half of water to
three and a half pounds of sugar. When this boils up in
the kettle we have simple syrup. A few more minutes of
boiling, reduces the water which holds the sugar in a per-
fect solution. At this stage, if the syrup is allowed to
cool, the candy crystalizes on the sides of the dish, and
we have rock candy. If, instead of allowing it to cool at
this point, we allow it to reach a higher degree of heat,
we shall find, in putting a spoon into the syrup, when
drawing it out, a long thread of sugar will follow the
spoon. It is at this point that confectioners bring the
syrup for the greater number of candies produced. The
greatest skill is required on the part of the operator to
push the boiling sugar to this point without allowing it to
reach the caramel state, when it becomes bitter and dark
and is no longer fit to use as a confection. The propor-
tion of sugar and water for candy making will be three
272
THE HOME COOK BOOK.
Page 108 · 6 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To five or six pounds of fine red raspberries (not too ripe) add an equal quantity of the finest quality of white sugar. Mash the whole well in a preserving kettle ; add about "one quart of currant juice (a little less will do) and boil gently until it jellies upon a cold plate; then put into small jars ; cover with brandy paper, and tie a thick white paper over them. Keep in a dark, dry and cool, place.
QUINCE JAM.
Mrs. P. B. Ayer. Boil your fruit in as little water as possible, until soft
enough to break easily ; pour off all the water and rub with a spoon until entirely smooth. To one pound of the quince add ten ounces of brown sugar, and boil twenty minutes, stirring often.
PINE-APPLE JAM.
Mrs. P. B. Ayer.
Grate your pine-apple ; to one pound of the apple add three-fourths of a pound of loaf sugar ; boil ten minutes.
ORANGE MAEMALADE.
Mrs. J. Young Scammon.
One dozen Seville oranges, one dozen common oranges, one dozen lemons ; boil the oranges and lemons whole in water for five hours ; scoop out the inside, removing the seeds ; cut the peel into thin slices with a knife, and add to every pound of pulp and peel a pint of water and two pounds of sugar. Boil twenty minutes.
ORANGE MARMALADE.
Mrs. Wm. Brackett.
Take seven oranges and five lemons ; boil in water two or three hours ; throw away the water, and open the oranges and lemons, taking out the seeds and preserving all the pulp and juice possible ; cut the rinds in small strips or chop them, but cutting in strips is better; weigh it all, when this is done ; then put three pounds of sugar to two of the pulp, and boil slowly till clear.
CANDY.
** Sweets to the Sweet."
In order to understand the secret of candy making, it will be necessary to understand the action of heat upon sugar. The first step in this process is the reduction of sugar to a syrup, and which is done by adding water to sugar in the proportion of a pint and a half of water to three and a half pounds of sugar. When this boils up in the kettle we have simple syrup. A few more minutes of boiling, reduces the water which holds the sugar in a perfect solution. At this stage, if the syrup is allowed to cool, the candy crystalizes on the sides of the dish, and we have rock candy. If, instead of allowing it to cool at this point, we allow it to reach a higher degree of heat, we shall find, in putting a spoon into the syrup, when drawing it out, a long thread of sugar will follow the spoon. It is at this point that confectioners bring the syrup for the greater number of candies produced. The greatest skill is required on the part of the operator to push the boiling sugar to this point without allowing it to reach the caramel state, when it becomes bitter and dark and is no longer fit to use as a confection. The proportion of sugar and water for candy making will be three
Records on this page
Raspberry JamQuince JamPine-Apple JamOrange MarmaladeOrange Marmalade (Mrs. J. Young Scammon)Orange Marmalade (Mrs. Wm. Brackett)