Lay the fruit and sugar in alternate
layers in a large earthen pan.
4...
4 < • « • •
.1. 41.
Let them stand 24 hours.
5-
...
Boil in the preserving pan, and take
off the scum as it rises.
6...
When done pour into the pots;
let it cool, and then tie down as
usual.
17— TOMATOES, preserved.
Order.
■ Ingredients.
Quantities.
Method.
I...
Tomatoes ...
Choose them large and very ripe.
2...
...
Weigh them, then peel them and put
them in the pan.
3...
Hot water ...
... ...
Pour over till they are covered.
4...
... •••
... . 4 .
Boil 10 minutes, then put them on a
sieve to drain.
PRESERVES.
381
TOMATOES, preserved — [continued).
Order.
Ingredients.
Quantities.
Method.
5-
•••
Take out the seeds, and put the pulp
back in the pan.
6...
Sugar
Add half the weight of the tomatoes.
7...
Lemon peel ...
To taste
Add.
8...
Boil for J hour and skim well,
g...
Take out the lemon peel.
JO...
...
Pour into pots and tie down.
Note,— This makes a clear jelly of a rich red colour and pleasant tas'-o.
18.-VEGETAELE MARROW PRESERVE.
Order.
Ingredients.
Quantities.
Method.
I...
Vegetable
marrows
Cut them in half, peel them, and
take out the seeds.
2...
...
Cut them in small pieces, and let
them drain.
3-
Sugar
... ...
Take the same weigh': as the marrows.
4...
...
Put the marrow and sugar in a large
earthen pan in alternate layers.
5...
Lemons
3 or 4 ...
Pour the strained juice over.
6...
...
...
Let it stand 2 days in a cool place.
7...
...
...
Put it in the preserving pan, and boil
for J hour.
8...
...
Put it back in the earthenware pan
and let it stand a week.
9...
...
...
Drain off the syrup, put it on the
fire, and reduce it.
10...
... ...
Skim well.
II...
Lemon peel ...
To taste
) Grate the peel, mix with the ginger.
12...
Powdered
ginger
...
) and add to the syrup.
Pour the boiling syrup over the
13-
marrow, put it in pots, and tie
down when cold.
Note,— Cucumbers, pumpkins, and melons can be preserved in the same manner.
383
MYRA'S COOKERY BOOK.
19.-T0 PRESERVE NUTS AND WALNUTS.
Order.
Ingredients.
Quantities.
Method.
I...
Nuts
...
Put them in a large jar or earthen
2...
Cold water ...
1 Make the water slightly salt only,
3--
Salt
... ...
1 and pour over them.
4...
...
Leave them for a week, but change
the water 2 or 3 times.
5-
• •• * • •
Take them out and keep them for
use in a large jar.
20.-TO BOIL SUGAR FOR SYRUPS.
Order.
Ingredients.
Quantities.
Method.
I...
Sugar
The best and finest white sugar.
2 . . .
Break it, and put it in a copper-Hned
preserving pan.
3-
Water
|-pint to
each
pound of
of sugar
Pour over and stir with the skimmer
while it boils, to prevent it from
Sticking to the pan and burning.
21.-TO CLARIFY SUGAR.
Order.
Ingredients.
Quantities.
Method.
I...
White of egg
Beat lightly to a froth.
2...
Cold water ...
Add drop by drop, beating all the
time.
3-
...
Mix } of this with the sugar on a
brisk fire.
4...
... ...
... ...
Take off all the scum as it rises.
5...
Cold water ...
A few
drops
Pour on to the boiling sugar if it
rises too much.
6...
...
Add the remainder of the frothed
white of egg.
7...
...
Skim again until the sugar is per-
fectly clear.
PRESERVES. 383
22— CRYSTALLIZED CHESTNUTS, marrons glaccs.
Order.
Ingredients.
Quantities.
Method.
Page 157
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.
Lay the fruit and sugar in alternate
layers in a large earthen pan.
4...
4 < • « • •
.1. 41.
Let them stand 24 hours.
5-
...
Boil in the preserving pan, and take
off the scum as it rises.
6...
When done pour into the pots;
let it cool, and then tie down as
usual.
17— TOMATOES, preserved.
Order.
■ Ingredients.
Quantities.
Method.
I...
Tomatoes ...
Choose them large and very ripe.
2...
...
Weigh them, then peel them and put
them in the pan.
3...
Hot water ...
... ...
Pour over till they are covered.
4...
... •••
... . 4 .
Boil 10 minutes, then put them on a
sieve to drain.
PRESERVES.
381
TOMATOES, preserved — [continued).
Order.
Ingredients.
Quantities.
Method.
5-
•••
Take out the seeds, and put the pulp
back in the pan.
6...
Sugar
Add half the weight of the tomatoes.
7...
Lemon peel ...
To taste
Add.
8...
Boil for J hour and skim well,
g...
Take out the lemon peel.
JO...
...
Pour into pots and tie down.
Note,— This makes a clear jelly of a rich red colour and pleasant tas'-o.
18.-VEGETAELE MARROW PRESERVE.
Order.
Ingredients.
Quantities.
Method.
I...
Vegetable
marrows
Cut them in half, peel them, and
take out the seeds.
2...
...
Cut them in small pieces, and let
them drain.
3-
Sugar
... ...
Take the same weigh': as the marrows.
4...
...
Put the marrow and sugar in a large
earthen pan in alternate layers.
5...
Lemons
3 or 4 ...
Pour the strained juice over.
6...
...
...
Let it stand 2 days in a cool place.
7...
...
...
Put it in the preserving pan, and boil
for J hour.
8...
...
Put it back in the earthenware pan
and let it stand a week.
9...
...
...
Drain off the syrup, put it on the
fire, and reduce it.
10...
... ...
Skim well.
II...
Lemon peel ...
To taste
) Grate the peel, mix with the ginger.
12...
Powdered
ginger
...
) and add to the syrup.
Pour the boiling syrup over the
13-
marrow, put it in pots, and tie
down when cold.
Note,— Cucumbers, pumpkins, and melons can be preserved in the same manner.
383
MYRA'S COOKERY BOOK.
19.-T0 PRESERVE NUTS AND WALNUTS.
Order.
Ingredients.
Quantities.
Method.
I...
Nuts
...
Put them in a large jar or earthen
2...
Cold water ...
1 Make the water slightly salt only,
3--
Salt
... ...
1 and pour over them.
4...
...
Leave them for a week, but change
the water 2 or 3 times.
5-
• •• * • •
Take them out and keep them for
use in a large jar.
20.-TO BOIL SUGAR FOR SYRUPS.
Order.
Ingredients.
Quantities.
Method.
I...
Sugar
The best and finest white sugar.
2 . . .
Break it, and put it in a copper-Hned
preserving pan.
3-
Water
|-pint to
each
pound of
of sugar
Pour over and stir with the skimmer
while it boils, to prevent it from
Sticking to the pan and burning.
21.-TO CLARIFY SUGAR.
Order.
Ingredients.
Quantities.
Method.
I...
White of egg
Beat lightly to a froth.
2...
Cold water ...
Add drop by drop, beating all the
time.
3-
...
Mix } of this with the sugar on a
brisk fire.
4...
... ...
... ...
Take off all the scum as it rises.
5...
Cold water ...
A few
drops
Pour on to the boiling sugar if it
rises too much.
6...
...
Add the remainder of the frothed
white of egg.
7...
...
Skim again until the sugar is per-
fectly clear.
PRESERVES. 383
22— CRYSTALLIZED CHESTNUTS, marrons glaccs.
Order.
Ingredients.
Quantities.
Method.