recommended for the storage of preserves of anv
kind. This is by no means easy to obtain ; the
cellar being only suitable for such preserved vege-
tables as are stored in kegs or tubs, whilst the
fluctuations of the kitchen temperature render a
kitchen cupboard, or the ordinary store cupboard,
fixed in most cases as near the kitchen range as the
builder can anyway contrive to get it, far from a
wholesome abode for delicate jams, compotes, or, in-
deed, stores of any kind. This is one thing that
renders preserving of any sort somewhat of a
trial to the town housewife ; but in the country
the expense of fitting up some small, unused, but
dry room, in which a current of air is attainable,
with shelves, &c,, will not be great, and will save its
cost in a very short time. In this there should be a
small cupboard in which the utensils used in pre-
serving, &c., can be religiously kept apart.
Again, for pickling the best vinegar should always
be used. Of this there are two kinds, the best malt
for ordinary pickles, piccallili, &c., and the best
white wine vinegar for delicate preparations, such as
fruits in vinegar, &c. There are several inexpensive
little labour-savers that should find a place in the
still-room, such as an apple corer, a fruit stoner and
seeder, paring knives, for peeling fruit, &c. These
cost but little, though they save a good deal of
labour and time.
A.1! spices, &c., likely to be required in pickling
and preserving should be at hand in tins, neatly
labelled, so that their contents can be identified with-
out opening the tin, for the more air-tight such
S'
PICKLES AND PRESERVES.
things are kept the better do they preserve their
flavour. As not every gum or glue will stick paper
on to tin, the following formula, may be found useful :
dissolve loz. of powdered alum in a pint of boiling
water, then add to it 2oz. of gum shellac, and boil to-
gether till this also is dissolved; bottle and keep
tightly corked.. For liqueurs you will find it con-
venient to have a jar (say a two-gallon one) full of
stock syrup, which can be used plain or diluted as
necessary, and so saves time when it may be of im-
portance. For essences, and, indeed, many liqueurs,
thoroughly good, over-proof, plain spirit may be ob-
tained from the wine merchant, infinitely better than
the ordinary so-called “kitchen” or “cooking”
spirits, though, if anything, cheaper than these.
The great advantage of this plain spirit is that it
does not detract from the flavour of the material to
be preserved, as would very likely be the case with
the more or less doctored cheap spirit. Of course,
where first-class liqueurs for table use are in
question, real good brandy, gin, &c., should be
employed as required, for, naturally, the better the
quality of this foundation spirit, the more mellow and
perfect will be the liqueur. This is a fact, by the
way, only too often ignored by amateur liqueur
makers, who consequently bring home-made liqueurs,
&c., into contempt.
CHAPTER II.
CANNING- AND BOTTLING.
Page 4
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
recommended for the storage of preserves of anv kind. This is by no means easy to obtain ; the cellar being only suitable for such preserved vegetables as are stored in kegs or tubs, whilst the fluctuations of the kitchen temperature render a kitchen cupboard, or the ordinary store cupboard, fixed in most cases as near the kitchen range as the builder can anyway contrive to get it, far from a wholesome abode for delicate jams, compotes, or, indeed, stores of any kind. This is one thing that renders preserving of any sort somewhat of a trial to the town housewife ; but in the country the expense of fitting up some small, unused, but dry room, in which a current of air is attainable, with shelves, &c,, will not be great, and will save its cost in a very short time. In this there should be a small cupboard in which the utensils used in preserving, &c., can be religiously kept apart.
Again, for pickling the best vinegar should always be used. Of this there are two kinds, the best malt for ordinary pickles, piccallili, &c., and the best white wine vinegar for delicate preparations, such as fruits in vinegar, &c. There are several inexpensive little labour-savers that should find a place in the still-room, such as an apple corer, a fruit stoner and seeder, paring knives, for peeling fruit, &c. These cost but little, though they save a good deal of labour and time.
A.1! spices, &c., likely to be required in pickling and preserving should be at hand in tins, neatly labelled, so that their contents can be identified without opening the tin, for the more air-tight such
S'
things are kept the better do they preserve their flavour. As not every gum or glue will stick paper on to tin, the following formula, may be found useful : dissolve loz. of powdered alum in a pint of boiling water, then add to it 2oz. of gum shellac, and boil together till this also is dissolved; bottle and keep tightly corked.. For liqueurs you will find it convenient to have a jar (say a two-gallon one) full of stock syrup, which can be used plain or diluted as necessary, and so saves time when it may be of importance. For essences, and, indeed, many liqueurs, thoroughly good, over-proof, plain spirit may be obtained from the wine merchant, infinitely better than the ordinary so-called “kitchen” or “cooking” spirits, though, if anything, cheaper than these. The great advantage of this plain spirit is that it does not detract from the flavour of the material to be preserved, as would very likely be the case with the more or less doctored cheap spirit. Of course, where first-class liqueurs for table use are in question, real good brandy, gin, &c., should be employed as required, for, naturally, the better the quality of this foundation spirit, the more mellow and perfect will be the liqueur. This is a fact, by the way, only too often ignored by amateur liqueur makers, who consequently bring home-made liqueurs, &c., into contempt.
CHAPTER II.