Mix them quickly into the dough, and bake at once.
Hickory-nut Cream-Ice. — Remove the shells from sufficient
Hickory-nuts to make lib. weight of the kernels. Place them
in a mortar with a little sugar and water, and pound to a
paste. Put 2 table-spoonfuls of sugar in a pan over the fire,
let it melt and brown a little, add water to dissolve it, and
pour in lqt. of cream ; dissolve in this 2 breakfast-cupfuls
of caster sugar, add the nut paste, put all into the freezer,
and freeze.
Hickory-nut Flavouring. — Take a bushel of nuts, crush and
put them in a bowl with 12galls. of alcohol at 95 per cent.,
and let them remain for a month or so. Strain through a
fine sieve, filter, and the flavouring is then ready for use.
HIFS. — The fresh fruits of the Dog-rose (Rosa canina)
are known by this name. They should be gathered as
soon as ripe, and can then be made into some sort of
preserves, as follow :
Hip Jam. -(1) Take the Hips when they are ripe, put them
in a saucepan with a little water, and boil until they are
quite tender ; then pass them through a fine sieve. Weigh
the pulp, and put it in a preserving-pan with its equal
quantity of sugar, boil until done, and put the jam into
stone jars. When any of it is required for use, it should
be mixed with a little white wine and (if required) a little
more sugar.
(2) Cut off the tops of 3qts. of very red Hips, put in a
bowl with 1 pint of vinegar, and leave them for three or
four days. The berries should be stirred once or twice
every day. When ready, pass the berries through a fine
wire sieve, and weigh the pulp. Put 1-Ilb. of loaf sugar in
a saucepan for every quart of the pulp, pour in just as much
water as the sugar will absorb, and boil over the fire until
small beads form at the top. Take the syrup off the fire,
pour it over the pulp, and stir the whole until cold. Put
For details respecting Culinary Processes, Utensils, Sauces, < be., referred to, see under their special heads.
766
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Hips — continued.
the jam in jars, cover them, and keep in a dry cupboard
until wanted.
Hip Marmalade. — (1) Cut off the tops of the required
quantity of Hips. Put Jib. of lump sugar in a saucepan for
every pound of fruit, pour in a small quantity of water,
and boil ; then put in the fruit, and boil the whole to a
smooth thick mass, stirring it all the time with a wooden
spoon. Cut a few ounces of preserved ginger✪ Hip Marmalade into small
pieces, and mix it at the last with the Hips. Turn the mar-
malade into jars, leave until cold, then cover and tie down.
(2) Put some ripe Hips in a bowl of water, wasli thoroughly,
and put them into a saucepan with water in the proportion
of J pint to every pound of fruit. Boil until they are quite
tender, squeeze them through a sieve with the water, taking
care to prevent any seeds passing through. Weigh this
puree, and to every pound allow an equal quantity of
crushed loaf sugar ; place these in a preserving-pan, and
boil them until the syrup will set like a jelly. Let it cool
a little, pour it into jars, and drop a little piece of preserved
ginger into each. Cover over the pots before the marmalade
is cold, and it is then ready for use when wanted.
Page 111 · 1 recipe record on this page
Presented as published in 1892. 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
Mix them quickly into the dough, and bake at once. Hickory-nut Cream-Ice. — Remove the shells from sufficient Hickory-nuts to make lib. weight of the kernels. Place them in a mortar with a little sugar and water, and pound to a paste. Put 2 table-spoonfuls of sugar in a pan over the fire, let it melt and brown a little, add water to dissolve it, and pour in lqt. of cream ; dissolve in this 2 breakfast-cupfuls of caster sugar, add the nut paste, put all into the freezer, and freeze.
Hickory-nut Flavouring. — Take a bushel of nuts, crush and put them in a bowl with 12galls. of alcohol at 95 per cent., and let them remain for a month or so. Strain through a fine sieve, filter, and the flavouring is then ready for use.
HIFS. — The fresh fruits of the Dog-rose (Rosa canina) are known by this name. They should be gathered as soon as ripe, and can then be made into some sort of preserves, as follow :
Hip Jam. -(1) Take the Hips when they are ripe, put them in a saucepan with a little water, and boil until they are quite tender ; then pass them through a fine sieve. Weigh the pulp, and put it in a preserving-pan with its equal quantity of sugar, boil until done, and put the jam into stone jars. When any of it is required for use, it should be mixed with a little white wine and (if required) a little more sugar.
(2) Cut off the tops of 3qts. of very red Hips, put in a
bowl with 1 pint of vinegar, and leave them for three or
four days. The berries should be stirred once or twice every day. When ready, pass the berries through a fine wire sieve, and weigh the pulp. Put 1-Ilb. of loaf sugar in
a saucepan for every quart of the pulp, pour in just as much
water as the sugar will absorb, and boil over the fire until small beads form at the top. Take the syrup off the fire, pour it over the pulp, and stir the whole until cold. Put
For details respecting Culinary Processes, Utensils, Sauces, < be., referred to, see under their special heads.
Hips — continued.
the jam in jars, cover them, and keep in a dry cupboard until wanted.
Hip Marmalade. — (1) Cut off the tops of the required quantity of Hips. Put Jib. of lump sugar in a saucepan for every pound of fruit, pour in a small quantity of water, and boil ; then put in the fruit, and boil the whole to a smooth thick mass, stirring it all the time with a wooden spoon. Cut a few ounces of preserved ginger into small pieces, and mix it at the last with the Hips. Turn the marmalade into jars, leave until cold, then cover and tie down.
(2) Put some ripe Hips in a bowl of water, wash thoroughly, and put them into a saucepan with water in the proportion of J pint to every pound of fruit. Boil until they are quite tender, squeeze them through a sieve with the water, taking care to prevent any seeds passing through. Weigh this puree, and to every pound allow an equal quantity of crushed loaf sugar ; place these in a preserving-pan, and boil them until the syrup will set like a jelly. Let it cool a little, pour it into jars, and drop a little piece of preserved ginger into each. Cover over the pots before the marmalade is cold, and it is then ready for use when wanted.
Records on this page
Hip Marmalade