Myra's cookery book

The first stage is that of a thin syrup ; if the finger is dipped in water and then in the liquid, and pressed against the thumb and quickly withdrawn, the syrup will form short threads that snap directly. Another five or ten minutes of rapid boiling will bring it to the second stage of a thick syrup, and the threads may then be drawn out to a great length without breaking. Long threads will also fall from the skimmer when this is raised. In the ne.xt two stages the syrup forms bubbles on the surface in boiling, small at first and then large ; if it is intended to make barley sugar or caramel the flavouring of lemon juice must now be added, but for candying the syrup is simply stirred until it rises in white foam almost to the top of the pan. It must now be taken out instantly and put on dishes, or it will resolve itself into a powder that will lequire more water and reboiling. Stirring is necessary in making barley-sugar, after the lemon juice is put in, which is at the rate of a dessert-spoonful of strained lemon- juice to three pounds of sugar. To test the barley-sugar, drop a little from the ladle or skimmer into a basin of cold water, take it out at once, and if it snaps clean and crisp between the teeth it is done, and must be taken off the fire immediately. XX MYRA’S COOKERY BOOK. Caramel is the last stage of syrup making; the sugar becomes a dark yellow colour, and emits a strong odour. The pan must be drawn away from the fire, and a little water thrown into it. In making orange-flower or cocoa-nut candy, these are thrown into the boiling syrup after it has been clarified and skimmed, and when it is very thick and white. It is then stirred until it rises in a mass, when it must be taken out immediately and laid on sheets of fine white paper. There is no great difficulty in making syrups and candies, but they require great care and constant watching, as if left on the fire a moment too long the syrup may be entirely spoilt, and be either wasted or require re-boiling. PRESERVING. In preserving fruit the pan containing it should at first be subjected to gentle heat, until the sugar is melted; the heat may then be increased until the boiling point is reached . Steady, regular heat must then be continued the whole time, together with constant stirring, or the fruit will burn and the preserve be rendered uneatable. The pots when filled must be left until they are stone cold before covering. The best way to do this is, first, to lay on the j"am a round of tissue paper the exact size of the jar, and press it down. A second round of tissue paper, cut larger than the jar, is dipped on one side in beaten white of egg, laid over the top, and pressed down round the rim. The white of egg on the inner side will make the paper adhere firmly to the jar, and the top, when dry, will have the consistence of parchment. MYRA’S COOKERY BOOK. SECTION I.— SOUPS. SOUP STOCK (Quickly made) d la Minute. Order. Ingredients. Quantities. Method. .... Raw beef I lb. Cut into slices. 2... Carrot I lb. do. 3"' Onion I lb. do. 4... Celery I lb. ... do. 5- Turnip I lb. ... do. 6... 7... Cloves ... 2 Mix them all in a saucepan. 8... Water I quart ... Pour over. g... Salt I pinch ... Sprinkle over. 10... ... Boil 15 minutes. II... • • • ... Take off the fire. 12... ... • • . ...