and proceed exactly as for the other fruit. Some
people extract the core first "by means of a quill.
These, when either frosted by drying in the oven, or
by glazing with boiled sugar as before described, are
favourite decorations for French gateaux under the
name of chinois.
Chestnuts in Syrup, and glazed. — Choose large,
perfect nuts✪ Chestnuts in Syrup and Glazed, and remove the outer skin carefully ;
then blanch them in boiling water till you can easily
pierce them with a needle; now remove the inner
skin, and drop each nut as done into warm acidulated
water; meanwhile prepare a plain syrup as before,
and when this is ready, drain the nuts, put them
into it, and allow it all to simmer very gently
together till they are tender, and the syrup is quite
thick ; they are then bottled, corked down, and
stored as usual. If wanted for use, drain them on a
sieve, boil some syrup to “ the crack,” and just
before it is perfectly cold, work it against the sides
of the pan with a wooden spoon till it whitens, dip
the chestnuts into this singly with a skewer, and
dry in the oven on trays. As marrons glaces do not
keep well, it is more thrifty to store them in the
syrup, and finish them off: as above, just as they are
needed for use.
D
CHAPTER IV.
„ \
JAMS, JELLIES AND PASTES.
Like many other dainties which aforetime were
always home made, jam has now come to he far
more often bought than prepared from one’s own
fruit in one’s own kitchen. Still, it must be admitted
that connoisseurs regret the old fashion, which, they
said, ensured far greater flavour than is now
obtainable in any save the very highest (and, con-
sequently, most expensive) class of bought goods.
How far this increased flavour is worth the trouble
it entails in towns is open to question, though more
than one London housekeeper we wot of prides her-
self on her cupboard of really home-made preserves.
However, the trouble of procuring fruit in proper
condition, a cook who really understands the woi'k, &c.,
is in most cases prohibitory to the town mouse. The
same remarks, however, certainly do not apply to the
country housekeeper, who has the fruit in her garden
for the gathering ; a range which may be utilised at
certain times of the day when it is not required for
other cooking and yet must be kept in ; leisure for
the manufacture, and room to store it when made;
so that the whole expense lies in the jars and the
sugar, both cheap enough in these days, even when
JAMS, JELLIES, AND PASTES.
35
housewifery and patriotism combined make us insist
on pure cane sugar from our own colonies, and give
us the determination necessary to ensure our getting
the class of sugar we ask for ! ✪ Marrons Glaces
Page 17 · 2 recipe records on this page
Presented as published in 1902. 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
and proceed exactly as for the other fruit. Some people extract the core first by means of a quill. These, when either frosted by drying in the oven, or by glazing with boiled sugar as before described, are favourite decorations for French gateaux under the name of chinois.
Chestnuts in Syrup, and glazed. — Choose large, perfect nuts, and remove the outer skin carefully ; then blanch them in boiling water till you can easily pierce them with a needle; now remove the inner skin, and drop each nut as done into warm acidulated water; meanwhile prepare a plain syrup as before, and when this is ready, drain the nuts, put them into it, and allow it all to simmer very gently together till they are tender, and the syrup is quite thick ; they are then bottled, corked down, and stored as usual. If wanted for use, drain them on a sieve, boil some syrup to “ the crack,” and just before it is perfectly cold, work it against the sides of the pan with a wooden spoon till it whitens, dip the chestnuts into this singly with a skewer, and dry in the oven on trays. As marrons glaces do not keep well, it is more thrifty to store them in the syrup, and finish them off: as above, just as they are needed for use.
D
CHAPTER IV.
„ \
Like many other dainties which aforetime were always home made, jam has now come to he far more often bought than prepared from one’s own fruit in one’s own kitchen. Still, it must be admitted that connoisseurs regret the old fashion, which, they said, ensured far greater flavour than is now obtainable in any save the very highest (and, consequently, most expensive) class of bought goods. How far this increased flavour is worth the trouble it entails in towns is open to question, though more than one London housekeeper we wot of prides herself on her cupboard of really home-made preserves. However, the trouble of procuring fruit in proper condition, a cook who really understands the work, &c., is in most cases prohibitory to the town mouse. The same remarks, however, certainly do not apply to the country housekeeper, who has the fruit in her garden for the gathering ; a range which may be utilised at certain times of the day when it is not required for other cooking and yet must be kept in ; leisure for the manufacture, and room to store it when made; so that the whole expense lies in the jars and the sugar, both cheap enough in these days, even when
housewifery and patriotism combined make us insist on pure cane sugar from our own colonies, and give us the determination necessary to ensure our getting the class of sugar we ask for !
Records on this page
Chestnuts in Syrup and GlazedMarrons Glaces