Liverpool School of Cookery recipe book

To turn out. — Remove the fat from the mould, loosen the lid and immerse for an instant in cold water. Dry the mould with a clean cloth and turn out on a folded d’oyley or paper. PRESERVES, ETC. Orange Marmalade. To each 5 oranges (of which 4 should be bitter oranges and 1 sweet) allow 1 lemon, 5 pints of water and 5 lb. sugar. Cut the fruit into quarters and remove the pips, putting them to soak in a little of the water. Slice the fruit, both rind and pulp together, very thinly, and soak it for 24 hours in the rest of the water. Strain the pips and add the water from them to the rind. Boil the whole briskly about 14 hours, or till the rind is tender, then add the sugar, and boil for another \ hour. Lemon Marmalade. Boil the lemons till very tender, changing the water three times. Keep the third water till required. When the lemons are cold peel them, scrape all the white pith from inside the rind, and cut the yellow rind into chips. Remove pips and pith from the fruit, adding the juicy pulp to the rinds. Weigh, and allow 2 lb. sugar and 1 pint of the reserved lemon water to each pound. Make a syrup of the sugar and water ; when boiling, add the fruit, and boil about \ hour. Mincemeat. 1 lb. beef suet. 1£ lb. currants. ^ lb. moist sugar. 1 teaspoonful salt. 1 teaspoonful grated ginger. 1 teaspoonful ground cloves. 1 teaspoonful ground allspice. 1 nutmeg, grated. J pint brandy. £ pint sherry. 1 lb. Valentia raisins, f lb. mixed candied peel. G large apples. £ lb. almonds. Rind of 1 lemon. Juice of 2 lemons. Method : Chop the suet and apples very finely, chop the candied peal and almonds. Stone the raisins and chop them roughly, grate the lemon rind and mix all the dry ingredients. Strain in the lemon juice, and add the brandy and sherry. Press into jars, cover the surface with white paper soaked in brandy, and cover the jars, tying down tightly. Stick cinnamon. Method : Peel the melon, and remove the inner soft part. Divide the firmer parts into pieces from | inch to 1 inch square. Stick 1 clove and a morsel of cinnamon in each piece, and place all in a deep bowl. Boil the vinegar and sugar together, and while boiling pour over the melon, let it stand 24 hours, then repeat the process three times — that is, on three successive days. At the last boiling, drop the pieces of melon into the syrup and boil them 5 minutes. Bottle, and keep a short time before using. Melon Pickle. 1 medium-sized melon. Cloves. 1 pint vinegar. 1 lb. sugar. preserves, etc. Bengal Chutney. 1 pint vinegar, li lb. moist sugar. 4 lb. cooking apples, weighed after paring. 1 lb. stoned raisins. 1 lb. sultanas. J lb. salt. 2 oz. powdered ginger. \ teaspoonful cayenne. 1 oz. garlic. Method : Put the vinegar and sugar into a pan, bring to the boil and skim well, then add the other ingredients. The stoned raisins should be cut up roughly, the sultanas left whole, each clove of garlic cut into 4 or 5 pieces, and the apples sliced. Boil gently till thoroughly blended and till the apples and garlic are quite tender. Beef Tea. £ lb. lean, juicy beef. | £ pint cold water.