Instruction in cookery (London School Board receipts)

Currant Juice : — Put the currants into a jar ; place the jar in a saucepan of boiling water over the fire; let it simmer until the juice is drawn from the currants; pour it off; put 1 pint into a saucepan or stewpan, boil it with the remainder of the sugar until it forms a thin syrup, and in this simmer the strawberries and sugar until the whole is sufficiently jellied. Great care must be taken in stirring, as the fruit should be preserved as whole as possible. (87) MARMALADE. Ingredients : — 1 lb. of Seville Oranges. 2 lbs. of Loaf Sugar. | pint of Water. Method : — Brush and wash the oranges well, then boil them until the rind can be easily pierced with the head of a pin, then take them up with a spoon on a dish. Put the sugar and water to soak, then pour it in a preserving pan, boil it gently about i an hour, or until it becomes a syrup ; let it get nearly cold, or the chips will harden. Quarter the oranges, take out the pips and centre pith ; put the pulp on a dish, then cut the rind into the finest possible shreds. Put shreds or chips with the pulp and add it to the syrup ; boil it gently 1 hour ; stir constantly ; try a little on a saucer — it jellies when done. Pour it with a cup into clean, dry, warm pots ; when cold, cover with thin paper dipped in the white of egg ; label it and keep it in a cool dry place. Time, 4 hours. (88) MARMALADE (Second Receipt). Ingredients : — 1 large Seville Orange. | lb. Loaf Sugar. \ pint Water. Method : — Wash and brush the orange ; cut it in quarters ; remove the pips and centre pith ; cut it in fine shreds ; place the shreds with the water in a large basin, let it remain one night. Pour water and orange into a preserving pan, add the sugar, stir until it boils. Boil it gently until it t( jellies ” (about 2 hours). Pinish as in first receipt. Time, after soaking, 4 hours. GO (89) TO MAKE COFFEE. Ingredients : — 1 oz. of Coffee. 1 pint Boiling Water. Method: — Place the coffee in the top part of the coffee-pot after scalding the pot with boiling water. Press it down and pour on it one pint of boiling water ; let it stand in a warm place about 5 minutes, or till the water has run through into the lower part of the pot. Serve with hot milk and sugar. Time, 10 minutes. (90) TO MAKE COFFEE IN A JUG WITH A LID. Ingredients:— 1 pint of Water. ' 1 table-spoonful of Ground Coffee. Method: — Fill the kettle from the tap and put it on the fire to hoil. Make a large jug hot with hot water ; pour out the water and put in the ground coffee. Add the water when boiling. Put the lid on and let the jug stand five minutes for the coffee to draw. Clear it by pouring out a little into a cup and pouring it back again. Do this three times. Put the lid on again and let the jug stand in a place sufficiently hot for it almost to simmer for ten minutes. Serve it with sugar and hot milk. Time, 40 minutes. (91) TO MAKE COCOA. Ingredients : — Boiling Milk and Water. From 1 to 2 teaspoonfuls of Prepared Cocoa (according to kind). Sugar. Method : — Put the cocoa in a breakfast-cup, add a little cold milk, and make it into a smooth paste ; then stir in equal quantities of boiling water and milk, sweeten and serve. Care must be taken not to burn the milk. Nearly all kinds of cocoa are improved by boiling. Time, | hour. (92) LIVER AND BACON. Ingredients : — 1 lb. Sheep’s or Calf’s Liver.