into tlie oven, or on tlie top of tlie stove, overnight,
after the cooking is over, and leave them there till
next day, repeating this process for two or three
nights till the fruit is properly reduced. These are
excellent for cakes, &c., as they are, but if soaked in
luke-warm water for a little, they swell out, and make
delicious compote and tarts. They must be kept in
air-tight tins or bottles.
Damson Cheese. — Stew the fruit till tender, then
drain off the juice, remove the skins and stones from
the fruit, return to this pulp about half the juice,
weigh it all, and then boil it over a clear fire to a
dry paste ; now stir in 6oz. of sugar to every pound
of the fruit✪ Damson Cheese, and keep it stirred over the fire till the
mixture will leave the sides of the pan and adhere
to the spoon in a solid mass. If it yields to the
finger without sticking when touched, it is ready, and
should at once be turned into little pots or china
moulds, and when cold covered with a paper cut to
shape and dipped in spirit, and then covered down in
the usual way. Bullaces, and, indeed, most plums,
are good prepared thus.
Honey. — Formerly honey was always used for
conserves instead of sugar, which was too dear for
general use. The only difference is that honey must
always be most carefully clarified, and, needless to
add, must first of all be run out of the comb. ( See
recipe for Orange wine, p. 81.)
Pot Pourri. — Gather the flowers on a dry day only,
and dry them in the sun (the rose leaves may, if the
weather is very dry, be put straight into the jar).
For pot pourri, roses, clove carnations, lavender and
ODDS AND ENDS.
L79
♦
rosemary flowers, jasmine, orange blossom, and violets
may all be used. In fact, any sweet smelling, but not
succulent, flowers may be used. Shred fine a handful
each of bay leaves, rosemary, myrtle, lemon thyme,
and sweet verbena; pound lib. bay salt, 2oz. salt-
petre, one nutmeg, and |oz. each cloves and allspice,
and have ready prepared the following mixture :
One drachm each of musk, spirits of lavender, essence
of lemon, and storax, loz. bergamot, 6oz. powdered
orris root, and the finely pared rind of four lemons ;
mix these all well together and put it in the jar, add-
ing the flowers as you can get them (with the shredded
herbs and leaves given above) in the proportion of
three handfuls each of orange blossom and clove
pinks, and two each of rosemary and lavender flowers,
violets, and jasmine, to every six good handfuls of
very sweet smelling rose leaves (for pot pourri the
old-fashioned cabbage and single roses are the best) ;
if the mixture gets too dry, add more bay salt and
saltpetre ; if too moist, more orris root, stirring it all
well in. Pot pourri cannot be too much stirred.
Start your pot pourri with the quantities given above,
and then you can add more flowers or spice, &c., as
may be needed. This potpourri, which is, it must be
confessed, a little expensive, is most delicious, and
keeps good for years. It is an old family recipe. A
simpler form is the following : Gather the flowers as
before, and dry in the sun ; beat to a powder a small
quantity each of musk, storax, gum benjamin, Seville
orange peel, cloves, orris root, coriander seed, Jamaica
peppers, lemon peel, &c., as you please, and fill the
pot in layers — flowers, then a good sprinkling of
n 2
ISO
PICKLES AND PRESERVES.
Page 88 · 1 recipe record 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
into the oven, or on the top of the stove, overnight, after the cooking is over, and leave them there till next day, repeating this process for two or three nights till the fruit is properly reduced. These are excellent for cakes, &c., as they are, but if soaked in luke-warm water for a little, they swell out, and make delicious compote and tarts. They must be kept in air-tight tins or bottles.
Damson Cheese. — Stew the fruit till tender, then drain off the juice, remove the skins and stones from the fruit, return to this pulp about half the juice, weigh it all, and then boil it over a clear fire to a dry paste ; now stir in 6oz. of sugar to every pound of the fruit, and keep it stirred over the fire till the mixture will leave the sides of the pan and adhere to the spoon in a solid mass. If it yields to the finger without sticking when touched, it is ready, and should at once be turned into little pots or china moulds, and when cold covered with a paper cut to shape and dipped in spirit, and then covered down in the usual way. Bullaces, and, indeed, most plums, are good prepared thus.
Honey. — Formerly honey was always used for conserves instead of sugar, which was too dear for general use. The only difference is that honey must always be most carefully clarified, and, needless to add, must first of all be run out of the comb. ( See recipe for Orange wine, p. 81.)
Pot Pourri. — Gather the flowers on a dry day only, and dry them in the sun (the rose leaves may, if the weather is very dry, be put straight into the jar). For pot pourri, roses, clove carnations, lavender and rosemary flowers, jasmine, orange blossom, and violets may all be used. In fact, any sweet smelling, but not succulent, flowers may be used. Shred fine a handful each of bay leaves, rosemary, myrtle, lemon thyme, and sweet verbena; pound lib. bay salt, 2oz. saltpetre, one nutmeg, and |oz. each cloves and allspice, and have ready prepared the following mixture : One drachm each of musk, spirits of lavender, essence of lemon, and storax, loz. bergamot, 6oz. powdered orris root, and the finely pared rind of four lemons ; mix these all well together and put it in the jar, adding the flowers as you can get them (with the shredded herbs and leaves given above) in the proportion of three handfuls each of orange blossom and clove pinks, and two each of rosemary and lavender flowers, violets, and jasmine, to every six good handfuls of very sweet smelling rose leaves (for pot pourri the old-fashioned cabbage and single roses are the best) ; if the mixture gets too dry, add more bay salt and saltpetre ; if too moist, more orris root, stirring it all well in. Pot pourri cannot be too much stirred. Start your pot pourri with the quantities given above, and then you can add more flowers or spice, &c., as may be needed. This potpourri, which is, it must be confessed, a little expensive, is most delicious, and keeps good for years. It is an old family recipe. A simpler form is the following : Gather the flowers as before, and dry in the sun ; beat to a powder a small quantity each of musk, storax, gum benjamin, Seville orange peel, cloves, orris root, coriander seed, Jamaica peppers, lemon peel, &c., as you please, and fill the pot in layers — flowers, then a good sprinkling of
n 2
ISO
Records on this page
Damson Cheese