Put them on a sieve to drain.
16...
...
Reduce the syrup.
17...
...
...
Put the plums in wide - mouthed
bottles.
18...
...
Pour the syrup over them, warm, but
not boiling.
ig...
...
Cork the bottles next day.
20...
... ...
Leave them 3 or 4 days.
21...
Brandy
1
Fill up the bottles, and close them
herrqetically.
Note. — A ricots, peaches, and pears, can be preserved in the same manner. Apricots
should be of medium size, not too ripe., and smooth skinned; peaches and pears must
be caiefully peeled.
30. — FRUIT, preserved in bottles.
Order.
Ingredients,
Quantities.
Method.
0
I...
Plums, green-
gages, or
apricots, &c.
1 Choose fruit that is not too ripe.
2...
Prick it all over with a needle.
’3-
...
...
Put it in a preserving pan.
4...
Water
Pour over till covered.
5-"
...
Put it on the fire for a moment, and
stir carefully.
6...
... . • •
Take the pan off the fire.
7...
... ...
Drain the fruit on a sieve.
8...
Cold water ...
... ...
Pour over to give the fruit firmness.
g...
• * * * * *
• . » • * •
Put it in wide-mouthed bottles, and
half fill them.
preserves.
389
FRUIT, preserved in bottles— [continued).
Order.
Ingredients,
Quantities.
Method.
10...
Almonds
A few if
liked
Blanch, slice, and add.
11...
Sugar
... ...
Break and weigh.
12...
Filtered water
I J pint to
I lb. of
sugar
Pour over, and let the sugar melt
thoroughly.
13...
Pour over the fruit, and fill the
bottles 1 full.
14...
Close them, and make them air-tight,
and tie down with wire.
15...
... ...
Stand the bottles in a large saucepan.
16...
... ...
Pack them with straw.
17...
Water
... ...
Add to within 2J inches of the wires.
18...
...
Put the saucepan on the fire, and
leave it till next day.
ig...
...
Take out the bottles, and wipe them
dry.
20...
.*• ...
... ...
Cover the corks with resin.
21...
.*• ...
Keep them in a moderately warm
place.
31.-T0 PRESERVE MUSHROOMS.
Order.
Ingredients.
Quantities.
Method.
I...
Mushrooms ...
• Peel them, cut off part of the stalks,
and if they are large cut them in
pieces.
2...
Boiling water
...
Put them in for 2 or 3 minutes to
blanch them.
3-"
...
... ...
Drain them.
4...
...
Thread them on fine twine, but do
not let them touch.
S--
...
...
Dry in the air, but not in the sun,
or in a cool oven.
6..
...
When dry tie them up in bags, or
put them in boxes.
7"
... • .
Soak them in cold water for halfan-
hour before using them.
390
MYRA'S COOKERY BOOK.
SECTION XX.— SAVOURY DISHES.
l.-ANCHOVY TOAST.
Order.
Ingredients.
Quantities.
Method.
I...
Anchovies ...
Bone, wash and scrape them well.
n
..."
...
Chop, pound and press them through
a sieve.
3-
Butter
Mix an equal quantity with the
anchovies.
4...
Cayenne
To taste
Add.
5...
Slices of bread
... ...
Fry in butter.
6...
. ...
... ...
Spread the paste on the toast, heat
before the fire, and serve veiy hot.
2.
-BREAD PATTIES.
Order.
Ingredients.
Quantities.
Method.
...I
French rolls ...
3
Grate off the crust, cut the rolls in
two, and hollow them in the
centre.
2...
Milk
i pint ...
Pour over them, and let them soak
till quite moist, but do not let them
break.
3”'
...
... « • •
Let them drain.
4...
Yolk of egg ...
I
Beat and brush over the patties.
S...
Roll them in the grated crust.
6...
Butter
3 oz. ...
Page 160
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.
Put them on a sieve to drain.
16...
...
Reduce the syrup.
17...
...
...
Put the plums in wide - mouthed
bottles.
18...
...
Pour the syrup over them, warm, but
not boiling.
ig...
...
Cork the bottles next day.
20...
... ...
Leave them 3 or 4 days.
21...
Brandy
1
Fill up the bottles, and close them
herrqetically.
Note. — A ricots, peaches, and pears, can be preserved in the same manner. Apricots
should be of medium size, not too ripe., and smooth skinned; peaches and pears must
be caiefully peeled.
30. — FRUIT, preserved in bottles.
Order.
Ingredients,
Quantities.
Method.
0
I...
Plums, green-
gages, or
apricots, &c.
1 Choose fruit that is not too ripe.
2...
Prick it all over with a needle.
’3-
...
...
Put it in a preserving pan.
4...
Water
Pour over till covered.
5-"
...
Put it on the fire for a moment, and
stir carefully.
6...
... . • •
Take the pan off the fire.
7...
... ...
Drain the fruit on a sieve.
8...
Cold water ...
... ...
Pour over to give the fruit firmness.
g...
• * * * * *
• . » • * •
Put it in wide-mouthed bottles, and
half fill them.
preserves.
389
FRUIT, preserved in bottles— [continued).
Order.
Ingredients,
Quantities.
Method.
10...
Almonds
A few if
liked
Blanch, slice, and add.
11...
Sugar
... ...
Break and weigh.
12...
Filtered water
I J pint to
I lb. of
sugar
Pour over, and let the sugar melt
thoroughly.
13...
Pour over the fruit, and fill the
bottles 1 full.
14...
Close them, and make them air-tight,
and tie down with wire.
15...
... ...
Stand the bottles in a large saucepan.
16...
... ...
Pack them with straw.
17...
Water
... ...
Add to within 2J inches of the wires.
18...
...
Put the saucepan on the fire, and
leave it till next day.
ig...
...
Take out the bottles, and wipe them
dry.
20...
.*• ...
... ...
Cover the corks with resin.
21...
.*• ...
Keep them in a moderately warm
place.
31.-T0 PRESERVE MUSHROOMS.
Order.
Ingredients.
Quantities.
Method.
I...
Mushrooms ...
• Peel them, cut off part of the stalks,
and if they are large cut them in
pieces.
2...
Boiling water
...
Put them in for 2 or 3 minutes to
blanch them.
3-"
...
... ...
Drain them.
4...
...
Thread them on fine twine, but do
not let them touch.
S--
...
...
Dry in the air, but not in the sun,
or in a cool oven.
6..
...
When dry tie them up in bags, or
put them in boxes.
7"
... • .
Soak them in cold water for halfan-
hour before using them.
390
MYRA'S COOKERY BOOK.
SECTION XX.— SAVOURY DISHES.
l.-ANCHOVY TOAST.
Order.
Ingredients.
Quantities.
Method.
I...
Anchovies ...
Bone, wash and scrape them well.
n
..."
...
Chop, pound and press them through
a sieve.
3-
Butter
Mix an equal quantity with the
anchovies.
4...
Cayenne
To taste
Add.
5...
Slices of bread
... ...
Fry in butter.
6...
. ...
... ...
Spread the paste on the toast, heat
before the fire, and serve veiy hot.
2.
-BREAD PATTIES.
Order.
Ingredients.
Quantities.
Method.
...I
French rolls ...
3
Grate off the crust, cut the rolls in
two, and hollow them in the
centre.
2...
Milk
i pint ...
Pour over them, and let them soak
till quite moist, but do not let them
break.
3”'
...
... « • •
Let them drain.
4...
Yolk of egg ...
I
Beat and brush over the patties.
S...
Roll them in the grated crust.
6...
Butter
3 oz. ...