The St. Mungo cookery book

TO BOTTLE DAMSONS FOR WINTER USE. Have the fruit picked when dry. Weigh it; and to every I lb. of fruit add lb. sugar. Pour a small quantity of water into the- preserving pan (just sufficient to keep the fnait from catching). Put in the fruit and sugar. Cook slowly. Just let it come to the boil and let it simmer gently until the fruit begins to crack. Take up and bottle while hot\ tie down at once with parchment paper or bladder. Be careful in stirring the fruit not to break the damsons more than possible. Anne Gray Kerr. VEGETABLE MARROW PRESERVE. The marrow should be quite ripe, and allow to stand for a few days. Rub it carefully with a damp towel. Skin it rather thickly, and remove the heart. Put heart, seeds and skins on in the jelly pan, covered with water. Boil ^ an hour and strain. Cut the marrow into pieces about 2 inches by i. Weigh this, and to every i lb. of marrow, allow I lb. of Demerara sugar, and rind and juice of J a lemon. Put the sugar in the pan, adding for each r lb. r teacupful of seed and skin liquid. Bring to the boil and add fruit, lemon juice, and rind, also 2 oz. of stick ginger. Boil 45 minutes (till clear), stirring almost constantly. Note. — A little finely chopped preserved ginger chips may be added. Apples may be done this way also. X.Y.Z. BOSTON CREAM. 2j lb. sugar. J lb. tartaric acid. I teaspoonful ginger. I teaspoonful essence of lemon. Whites of 3 eggs well-beaten. Put the sugar to boil with 6 tumblerfuls of water. Strain this over the acid. When cool, add the essence and whites of eggs and ginger. Bottle it. To make the drink, fill up ^ of a tumbler with above, add cold water, and put in a pinch of carbonate of soda to effervesce. Miss Goodwin. LEMONADE (No. i). I lb. loaf sugar boiled in f a pint of water for 5 mins. Strain into jug containing ^ oz. citric acid. Stand till cold and add 20 to 30 drops essence of lemon. S. F., Portobello. LEMONADE (No. 2). Rub ^ lb. of lump sugar into the rind of 2 lemons until it has absorbed all the oil from them ; then mix with a quart of boiling water, and the juice of 3 large lemons, in a stone jug, until the supr has dissolved. Then beat up the white of I egg to a stiff froth, and mix with the liquid. Lastly, strain the whole through a piece of fine muslin. When cool the lemonade will be ready for use. Mrs Brown, Monkdyke, Renfrew. LEMONADE (No. 3). I lb. lump sugar. ^ teaspoonful ess. of lemon. ^ oz. tartaric acid. i oz. tincture of orange. Put sugar in a jug, and pour sufficient boiling water on to cover^ it, stir until dissolved, then add other ingredients, pour into a bottle. When wanted, put a tablespoonful in a tumbler, and fill up either with water or any other treated water. Mrs Douglas Wilson, Edinburgh. RASPBERRY VINEGAR. 3 lbs. rasps. | 3 qt. bottles white vinegar. Crush the rasps and allow all to lie in basin for a couple of days. Then squeeze through a cloth, add i lb. sugar to each pint of juice, and boil 20 minutes. Bottle when cool. Mrs MTntosh. RHUBARB WINE. 4 gallons rhubarb. | 26 lbs. Demerara sugar. 4 gallons water. | 9 oz. ginger. J oz isinglass.