TT^ULL all the stems off the currants and stew them
gently so as to draw out all the juice. Strain it,
and to each pint of juice allow one pound of sugar✪ Red Currant Jelly.
Then boil from three-quarters of an hour to an hour
until it jellies.
CHERRY JAM
STONE twelve pounds of cherries — Morellas are
the best — and make a good syrup, allowing
three-quarters of a pound of sugar✪ Cherry Jam to one pound of
cherries. Put the cherries into the syrup and boil up
quickly for about three-quarters of an hour. Crack
the stones and add the kernels to the jam a few minutes
before it is done.
837
^ ^ ^
THE DUDLEY RECIPES
RECIPE FOR BRANDY CHERRIES
CUT the stalks off the best and largest Morelia
cherries. Put them into wide-necked preserving
bottles, adding two ounces of candy sugar to about one
pint of good brandy✪ Brandy Cherries. Cork securely and tie over with
a bladder skin.
Peaches may be treated in the same way.
T^ROP them into a weak boiling dye until the skin
can be wiped off. Make a thin syi*up to cover
them. Boil until they are soft to the finger nail. Make
a rich syrup and add — after they come from the fire and
while hot — the same quantity of good not fiery brandy
as there is of syrup. The fruit must be well covered.
This can be put into glass jars and tightly covered with
bladder, and kept for use as a dessert.
ATHER before ripe. Scald in a jar put into
boiling water, pare and stone them. Put into a
syrup of half their weight of sugar in the proportion of
half a pint of water to two pounds of sugar. Scald and
then boil until they are clear. Stand for two days in
BRANDY PEACHES✪ Brandy Peaches
DRY APRICOTS
238
HOUSEKEEPER’S AND TOILET RECIPES
the syrup, then put into a thin candy and scald them
in it. Keep two days longer in the candy, heating
them each day, and then lay them on glasses to dry.
¥
CORNISH CREAM
PUT your new milk✪ Cornish Cream into rather deep straight-sided
pans (enamelled pans are the best). Let the milk
stand for twenty-four hours, and then set it over a slow
fire. Allow it to heat very slowly and gradually. Test
the heat of the milk with a dairy thermometer, and
when it shows a temperature of 150 degrees remove the
pan from the fire and carry it steadily and without any
shaking back to the dairy, where it should stand for
another twenty-four hours. Remove the cream with a
ladle.
¥
DEVONSHIRE CREAM
For this the milk must be allowed to stand at least
twelve hours after being drawn from the cow ; in
winter it stands twenty-four hours. By this time the
cream will have risen to the top of the pan ; it is then
set in a second pan of boiling water and kept on the
stove, where the water is allowed to simmer gently till
the cream on the pan becomes thick and yellow, and
little air bubbles rise on its surface. When a ring
appears on the cream inside the rim of the pan, it is
quite time to remove it from the fire. The old way of
239
THE DUDLEY RECIPES
scalding the cream was to stand the pan of milk itself
on the stove with no water under it ; but the new plan
of scalding in hot water is supposed to be superior.
When cold the cream can be taken off with a perforated
skimmer, but it is better and richer if left to stand
another twelve hours before being removed from the
milk. Note. — A pinch of saltpetre put into each basin
and strain milk over it to take away the taste of
turnips.
DEVONSHIRE CREAM
Another Recipe ✪ Devonshire Cream
Page 69 · 7 recipe records on this page
Presented as published in 1909. 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
TT^ULL all the stems off the currants and stew them gently so as to draw out all the juice. Strain it, and to each pint of juice allow one pound of sugar. Then boil from three-quarters of an hour to an hour until it jellies.
CHERRY JAM
STONE twelve pounds of cherries — Morellas are the best — and make a good syrup, allowing three-quarters of a pound of sugar to one pound of cherries. Put the cherries into the syrup and boil up quickly for about three-quarters of an hour. Crack the stones and add the kernels to the jam a few minutes before it is done.
^ ^ ^
RECIPE FOR BRANDY CHERRIES
CUT the stalks off the best and largest Morelia cherries. Put them into wide-necked preserving bottles, adding two ounces of candy sugar to about one pint of good brandy. Cork securely and tie over with a bladder skin.
Peaches may be treated in the same way.
T^ROP them into a weak boiling dye until the skin can be wiped off. Make a thin syi*up to cover them. Boil until they are soft to the finger nail. Make a rich syrup and add—after they come from the fire and while hot—the same quantity of good not fiery brandy as there is of syrup. The fruit must be well covered. This can be put into glass jars and tightly covered with bladder, and kept for use as a dessert.
ATHER before ripe. Scald in a jar put into
boiling water, pare and stone them. Put into a syrup of half their weight of sugar in the proportion of half a pint of water to two pounds of sugar. Scald and then boil until they are clear. Stand for two days in
BRANDY PEACHES
DRY APRICOTS
the syrup, then put into a thin candy and scald them in it. Keep two days longer in the candy, heating them each day, and then lay them on glasses to dry.
¥
CORNISH CREAM
PUT your new milk into rather deep straight-sided pans (enamelled pans are the best). Let the milk stand for twenty-four hours, and then set it over a slow fire. Allow it to heat very slowly and gradually. Test the heat of the milk with a dairy thermometer, and when it shows a temperature of 150 degrees remove the pan from the fire and carry it steadily and without any shaking back to the dairy, where it should stand for another twenty-four hours. Remove the cream with a ladle.
¥
DEVONSHIRE CREAM
For this the milk must be allowed to stand at least twelve hours after being drawn from the cow ; in winter it stands twenty-four hours. By this time the cream will have risen to the top of the pan ; it is then set in a second pan of boiling water and kept on the stove, where the water is allowed to simmer gently till the cream on the pan becomes thick and yellow, and little air bubbles rise on its surface. When a ring appears on the cream inside the rim of the pan, it is quite time to remove it from the fire. The old way of
scalding the cream was to stand the pan of milk itself on the stove with no water under it ; but the new plan of scalding in hot water is supposed to be superior. When cold the cream can be taken off with a perforated skimmer, but it is better and richer if left to stand another twelve hours before being removed from the milk. Note. — A pinch of saltpetre put into each basin and strain milk over it to take away the taste of turnips.
DEVONSHIRE CREAM
Another Recipe
Records on this page
Jam Made of Whole StrawberriesRed Currant JellyCherry JamBrandy CherriesBrandy PeachesCornish CreamDevonshire Cream