Plain cookery recipes

Three lemons. Half a pound of loaf sugar. Quarter of a pound of butter. Four yolks of eggs. Rub the sugar over the lemon rind to take off the zest. Melt the butter, and add the other ingredients. Cook till the mixture thickens, pour into strong bottles, cover tightly. Apple Chutney. Nine ounces apples. Six ounces Demerara sugar. Four ounces sultanas. Two ounces onions. One ounce almonds. Two teaspoonfuls of salt. One teaspoonful of ground ginger. One teaspoonful of white peppercorns. Half a teaspoonful of coriander seed. Two red chillies. Cayenne. Three-quarters of a pint of vinegar. Prepare and chop the apples, sultanas, onions, and almonds. Put all the ingredients except the chillies into a lined saucepan, and simmer slowly for one and a half to two hours. Dish into glass jars, and place one chilli in each jar. Cover with parchment, use a tight-fitting cork, and seal with wax. Marmalade* About fourteen pounds of Seville oranges. Wash the oranges and peel the rind very thinly. Cut it into thin strips about one inch long, and tie these firmly in a piece of muslin. Take off most of the pith from the oranges ; cut each orange into four. Put the fruit and the rind into a pan, and cover with cold water. Bring to the boil and simmer till quite tender (about two hours) ; strain through a cloth. To each pint of liquid allow one pound of sugar, and to each pound of strips allow one pound of sugar. Put the sugar, juice, and strips into the preserving pan, and when boiling, skim well. Boil briskly for forty minutes, test, and if firming, dish into pots. Ordinary Beef-tea* One pint cold water to one pound lean beef. For a small quantity, one quarter-pound beef, one gill water. Remove all the skin and fat; shred the meat, put it into a thick jar, basin, or jug; pour the cold water over it, stir, cover it tightly with a lid or with paper; let it stand half an hour. Place it (still covered) in a pan of cold water (to come half-way up the jar). Simmer this for two or three hours, then pour the beef-tea off. Remove any fat floating on it by passing small pieces of kitchen paper or blottingpaper lightly over it. If not wanted immediately, let it cool, and warm as much as is wanted at a time, as beef-tea spoils when kept warm. If salt is permitted by the doctor, add it when the beef and water are set to stand for half an hour. A larger quantity of meat takes longer in proportion to cook. Newly-killed beef is the best for beef-tea, as it contains more juice than beef that has been kept. After the beef-tea is made do not throw the meat away; it may be used for various cheap dishes for which chopped meat is wanted, or it may be added to the stockpot. Quickly made Beef-tea* One pound lean beef. One pint cold water. Pinch of salt. Wipe and scrape down the beef, and allow it to stand in the water as for ordinary beef-tea ; then turn it into a pan, T44 and cook over a gentle heat until the liquid turns brown and the meat has a white appearance. Do not let the tea boil. Strain through a coarse strainer, remove any fat, and use as required. Raw Beef-tea. Two ounces lean beef. One gill water.