Add, and boil the gooseberries until
quite tender.
Rub through a hair sieve.
1 Grate the lemon peel very fine and
add with the cream and nutmeg,
and mix well.
Serve cold in a glass dish.
Note.— Good new milk may be substituted for the cream if this cannot be obtained.
PRESERVES.
^73
SECTION XIX.— PRESERVES.
l.-APRICOT PRESERVE.
Order.
Ihgredlents.
Quantities.
Method.
I...
Apricots ...
Very ripe
Peel, cut in half, and take out the
stones.
2...
Sugar ...
ij lb. to
2 lbs. of
fruit
In large pieces.
3---
...
...
Put a layer of fruit in a large earthen
pan.
4-
Put a layer of sugar on the fruit,
and repeat alternate layers till all
is used.
5-
Powdered
sugar
...
Put a thick layer over the last layer
of fruit.
6...
...
... ...
Let it stand 24 hours.
7-
Stones
Break them, and throw the kernels
into hot water.
8...
Cold water ...
Take them out, and pour cold water
over them.
g...
...
...
Skin, and cut them in thin slices.
10...
... ...
...
Put the apricots in the preserving
pan.
II...
...
...
Boil for 1 hour, stirring all the time.
12...
••• ...
...
Towards the end put in the kernels,
and stir well.
13...
... ...
...
When the preserve hangs in a thread
from the spoon, it is done.
14...
Brandy
Pour into the jam pots, and let it
stand uncovered 24 hours.
15...
Cover the preserve with white paper
dipped in brandy.
16...
Tie a second paper over the top of
the pots.
374
MYRA'S COOKERY BOOK.
2-APRICOTS, preserved whole.
Order.
Ingredients.
Quantities.
Method.
I...
Apricots
Choose them large and not too ripe.
2...
...
Open them just enough to remove
the stones.
3”-
... ...
... • . •
Weigh them.
4...
Sugar
Allow I full pound of sugar to each
pound of fruit.
5--
... ...
... ...
Put the sugar in the pan.
6...
Water
Put in about \ pint to each pound of
sugar.
7...
... ...
... ...
Boil till it becomes a syrup.
8...
...
Put in the apricots a few at a time,
as there is room in the pan.
9...
...
Boil rather quickly, and turn them
when done on one side.
10...
...
When sufficiently boiled they become
transparent.
II...
...
Take them out carefully, and put
them in jars.
12...
...
When all are done, drain the syrup
from them into the pan.
13...
...
Boil and reduce the syrup, and strain
it into the jars.
14...
Kernels
Blanch and peel the kernels, and add
a few to each jar.
15...
The apricots will swell as they
become cool, and the syrup will
form a jelly round them.
Note.— Peaches are preserved in the same way as apricots.
3.-CHERRY JAM.
Order.
Ingredients.
Quantities.
Method.
I ...
Cherries
6 lbs. ...
Choose them large and ripe.
I
Cut off the stalks, pick out the stones
with a needle, breaking the skin as
little as possiljle.
3-
Red currants
I lb.
String, crush, and strain the juif"
into a basin.
PRESERVES.
375
CHERRY ] AM— {continued).
Order.
Ingredients.
Quantities.
Method.
4...
Raspberries ...
Jib. ...
Crush and strain in the same way.
5-"
Mix the two, and strain again into
the preserving pan.
6...
... ...
Add the cherries.
7...
Sugar
Allow i lb. to each pound of fruit and
juice.
8...
...
... ...
Boil J hour, stirring frequently.
9...
...
... ...
Take off the scum as it rises.
10...
...
... ...
When done, pour into pots.
II...
...
... ...
Let it stand till next day.
Page 154
Presented as published in 1883. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Add, and boil the gooseberries until
quite tender.
Rub through a hair sieve.
1 Grate the lemon peel very fine and
add with the cream and nutmeg,
and mix well.
Serve cold in a glass dish.
Note.— Good new milk may be substituted for the cream if this cannot be obtained.
PRESERVES.
^73
SECTION XIX.— PRESERVES.
l.-APRICOT PRESERVE.
Order.
Ihgredlents.
Quantities.
Method.
I...
Apricots ...
Very ripe
Peel, cut in half, and take out the
stones.
2...
Sugar ...
ij lb. to
2 lbs. of
fruit
In large pieces.
3---
...
...
Put a layer of fruit in a large earthen
pan.
4-
Put a layer of sugar on the fruit,
and repeat alternate layers till all
is used.
5-
Powdered
sugar
...
Put a thick layer over the last layer
of fruit.
6...
...
... ...
Let it stand 24 hours.
7-
Stones
Break them, and throw the kernels
into hot water.
8...
Cold water ...
Take them out, and pour cold water
over them.
g...
...
...
Skin, and cut them in thin slices.
10...
... ...
...
Put the apricots in the preserving
pan.
II...
...
...
Boil for 1 hour, stirring all the time.
12...
••• ...
...
Towards the end put in the kernels,
and stir well.
13...
... ...
...
When the preserve hangs in a thread
from the spoon, it is done.
14...
Brandy
Pour into the jam pots, and let it
stand uncovered 24 hours.
15...
Cover the preserve with white paper
dipped in brandy.
16...
Tie a second paper over the top of
the pots.
374
MYRA'S COOKERY BOOK.
2-APRICOTS, preserved whole.
Order.
Ingredients.
Quantities.
Method.
I...
Apricots
Choose them large and not too ripe.
2...
...
Open them just enough to remove
the stones.
3”-
... ...
... • . •
Weigh them.
4...
Sugar
Allow I full pound of sugar to each
pound of fruit.
5--
... ...
... ...
Put the sugar in the pan.
6...
Water
Put in about \ pint to each pound of
sugar.
7...
... ...
... ...
Boil till it becomes a syrup.
8...
...
Put in the apricots a few at a time,
as there is room in the pan.
9...
...
Boil rather quickly, and turn them
when done on one side.
10...
...
When sufficiently boiled they become
transparent.
II...
...
Take them out carefully, and put
them in jars.
12...
...
When all are done, drain the syrup
from them into the pan.
13...
...
Boil and reduce the syrup, and strain
it into the jars.
14...
Kernels
Blanch and peel the kernels, and add
a few to each jar.
15...
The apricots will swell as they
become cool, and the syrup will
form a jelly round them.
Note.— Peaches are preserved in the same way as apricots.
3.-CHERRY JAM.
Order.
Ingredients.
Quantities.
Method.
I ...
Cherries
6 lbs. ...
Choose them large and ripe.
I
Cut off the stalks, pick out the stones
with a needle, breaking the skin as
little as possiljle.
3-
Red currants
I lb.
String, crush, and strain the juif"
into a basin.
PRESERVES.
375
CHERRY ] AM— {continued).
Order.
Ingredients.
Quantities.
Method.
4...
Raspberries ...
Jib. ...
Crush and strain in the same way.
5-"
Mix the two, and strain again into
the preserving pan.
6...
... ...
Add the cherries.
7...
Sugar
Allow i lb. to each pound of fruit and
juice.
8...
...
... ...
Boil J hour, stirring frequently.
9...
...
... ...
Take off the scum as it rises.
10...
...
... ...
When done, pour into pots.
II...
...
... ...
Let it stand till next day.