Foliage, to keep, 171.
Fruit —
to boil, 36, 38.
to bottle and can, 23,
24.
„ (sans sucre), 29
in brandy, 25, 29.
glaces, 24.
for jam, 35.
juice, 29.
to keep, 36.
drops, 177.
pastes, 171, 177.
to pot, 38.
in powder, 26.
pulp, 26.
raw, preserve, 52.
in season, 41, 181.
in syrup, 24.
whole, 39, 40.
Gin —
Cherry, 62.
Damson, 62.
Orange, 63.
Sloe, 63.
Walnut, 71.
Glue, for tins, 8.
Grape marmalade, 48.
to keep, 170.
Green orangos (chinois), 32.
192
PICKLES AND PRESERVES.
Ham —
a la Ude, 152.
Bayonne, 153.
Bear, 165.
Beef, 165.
Italian, 153.
Mutton, 167.
to smoke, 145-148.
to pickle, 152.
Westphalian, 153.
Yorkshire, 154.
Herbs, to dry, 188.
Honey, to clarify, 178.
Jams and jellies, 34, 36, 38, 39,
41.
Jams —
Apricot, 40.
Black currant, 10.
Quince, 44.
Rhubarb, 51.
Strawberry, 40.
Vegetable Marrow (mock
ginger), 50.
Jampots, 4.
Jelly —
Apple, 46.
„ (crab), 47.
Cranberry, 45.
Elderberry, 45.
Grape, 47.
Guava (mock), 44.
Hips and haws, 47.
Quince, 44.
Raw Currant, 43.
Red „ 42.
Rowan, 46.
Strawberry, 43.
Jelly ( Continued ) —
Tomato, 46.
White Currant, 42.
Windfall, 48.
Kipper —
Green, 167.
Herring, 167.
Mackerel, 167.
Salmon, 167.
Lard, to make, 142.
Lemons and Limes, to keep
171.
Juice, 180.
Orange peel, candied, 152
180.
Peel, 180.
Lettuce, puree, 18.
Liqueurs— 54-57, 71, 89.
Angelica, 56.
Anisette, 57.
Barberry, 57.
Bay rum, 57.
Blackberry, cordial, 57.
Brandy, apricot, 58.
„ carraway, 64.
„ cherry, 58.
„ ginger, 58.
„ lemon, 60.
„ orange, 59.
„ peach, 59.
„ walnut, 32.
Creme d’absinthe, 60.
„ de menthe, 60.
,, d’ oranges, 60.
„ de vanille, 70.
Cassis, 61.
Citron cordial, 61.
INDEX.
193
Liquettbs ( Continued ) —
Coffee ( huile au caf6), 61.
Damson cordial, 62.
Eucalyptus, 62.
Gin, cherry, 62.
,, damson. 62.
,, orange, 63.
,, sloe, 63.
„ walnut, 71.
Ginger cordial, 63.
Goldwasser (Dantzic), 64.
Juniper, 69.
Kiimmel, 64.
“ Madam Anne’s,” 65.
Mandarine, 65.
Maraschino, 66.
Milk punch, 66.
Noyeau, 66.
Eatafie d'abricots, 67.
„ de fruits, 67.
„ of jessamine, 68.
„ orange, 67.
,, orange flower, 67.
„ quince, 68.
Easpail, 68.
Eowan, 69.
Strawberry, 69.
Yanderhum, 69.
Vespetro, 70.
Walnut, 70.
Maemai a.de —
d’abricots, 48.
Earberry, 48.
Grape, 48.
Lemon, 50.
Orange, 49.
„ (Tangerine), 50.
Mabmalade ( Continued ) —
Windfall, 48.
Marrons glaces, 33.
Mead, 87.
cowslip, 87.
Meat, to cure, 138.
Mushrooms, to bottle, 20, 21.
essence of, 22.
pickled, 104.
Mustard, French, 22, 125.
Eavigotte, 126.
Nougat de Montelimart, 173.
Spanish (Turron bianco),
174.
“ Panne,” 140.
Paste, fruit, 45, 177.
quince, 44
Pears, in brandy, 30.
Peas, green, to bottle, 14, 16.
Peel, orange and lemon, to
candy, 52, 180.
Piccallili, 92, 101, 121.
Pickles, 90, 109.
to close, 91. -
Artichoke bottoms, 92.
Asparagus, 93.
Barberries and rowans,
93.
Beetroot, 94.
Carrots, 94.
Cabbage, sauerkraut, 94.
„ red, 96.
„ yellow, 95.
Cardoons, 97.
Cauliflower, 96.
Celeriac, 97.
Celery, 97.
O
194
PICKLES AND PRESERVES.
Pickles ( Continued ) —
Cucumber, 97.
,, mangoes, 98.
,, and mustard, 99.
Eggs, 99.
Elderbuds, 99.
„ flowers, 100.
„ shoots (English
bamboo), 100.
French beans, 101.
Fruit, 101, 109.
Gherkins, 101.
Grape, 101.
Indian, 121.
Lemon, 98, 102.
Limes, 103.
Melon, 98, 103.
Mushroom, 104.
Nasturtium, 104.
Onion, 105.
Oyster, 105.
Peach, 98, 106.
for pork, 144, 150, 151.
Salsify, 97.
Seakale, 97.
Page 93
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
Foliage, to keep, 171.
Fruit —
to boil, 36, 38. to bottle and can, 23,
„ (sans sucre), 29 in brandy, 25, 29. glaces, 24. for jam, 35. juice, 29. to keep, 36. drops, 177. pastes, 171, 177. to pot, 38. in powder, 26. pulp, 26.
raw, preserve, 52. in season, 41, 181. in syrup, 24. whole, 39, 40.
Gin —
Cherry, 62.
Damson, 62.
Orange, 63.
Sloe, 63.
Walnut, 71.
Glue, for tins, 8.
Grape marmalade, 48. to keep, 170.
Green orangos (chinois), 32.
Ham —
a la Ude, 152.
Bayonne, 153.
Bear, 165.
Beef, 165.
Italian, 153.
Mutton, 167. to smoke, 145-148. to pickle, 152. Westphalian, 153. Yorkshire, 154.
Herbs, to dry, 188.
Honey, to clarify, 178.
Jams and jellies, 34, 36, 38, 39,
Jams —
Apricot, 40.
Black currant, 10. Quince, 44.
Rhubarb, 51.
Strawberry, 40.
Vegetable Marrow (mock ginger), 50.
Jampots, 4.
Jelly —
Apple, 46.
„ (crab), 47. Cranberry, 45. Elderberry, 45.
Grape, 47.
Guava (mock), 44.
Hips and haws, 47. Quince, 44.
Raw Currant, 43.
Red „ 42.
Rowan, 46.
Strawberry, 43.
Jelly ( Continued ) — Tomato, 46.
White Currant, 42. Windfall, 48.
Kipper —
Green, 167.
Herring, 167.
Mackerel, 167.
Salmon, 167.
Lard, to make, 142.
Lemons and Limes, to keep
Juice, 180.
Orange peel, candied, 152.
Peel, 180.
Lettuce, puree, 18. Liqueurs, 54-57, 71, 89. Angelica, 56.
Anisette, 57.
Barberry, 57.
Bay rum, 57. Blackberry, cordial, 57. Brandy, apricot, 58.
„ carraway, 64.
„ cherry, 58.
„ ginger, 58.
„ lemon, 60.
„ orange, 59.
„ peach, 59.
„ walnut, 32. Creme d’absinthe, 60.
„ de menthe, 60.
,, d’ oranges, 60.
„ de vanille, 70. Cassis, 61.
Citron cordial, 61.
Liqueurs (Continued) —
Coffee ( huile au caf6), 61.
Damson cordial, 62.
Eucalyptus, 62.
Gin, cherry, 62.
,, damson. 62.
,, orange, 63.
,, sloe, 63.
„ walnut, 71.
Ginger cordial, 63.
Goldwasser (Dantzic), 64.
Juniper, 69.
Kiimmel, 64.
“ Madam Anne’s,” 65.
Mandarine, 65.
Maraschino, 66.
Milk punch, 66.
Noyeau, 66.
Eaux de vie d'abricots, 67.
„ de fruits, 67.
„ of jessamine, 68.
„ orange, 67.
„ orange flower, 67.
„ quince, 68.
Raspail, 68.
Rowan, 69.
Strawberry, 69.
Yanderhum, 69.
Vespetro, 70.
Walnut, 70.
Marmalade —
d’abricots, 48.
Barberry, 48.
Grape, 48.
Lemon, 50.
Orange, 49.
„ (Tangerine), 50.
Marmalade (Continued) — Windfall, 48.
Marrons glaces, 33.
Mead, 87.
cowslip, 87.
Meat, to cure, 138. Mushrooms, to bottle, 20, 21. essence of, 22. pickled, 104.
Mustard, French, 22, 125.
Ravigotte, 126.
Nougat de Montelimart, 173. Spanish (Turron bianco),
“ Panne,” 140.
Paste, fruit, 45, 177. quince, 44
Pears, in brandy, 30.
Peas, green, to bottle, 14, 16. Peel, orange and lemon, to candy, 52, 180.
Piccallili, 92, 101, 121. Pickles, 90, 109. to close, 91. Artichoke bottoms, 92. Asparagus, 93.
Barberries and rowans,
Beetroot, 94.
Carrots, 94.
Cabbage, sauerkraut, 94.
„ red, 96.
„ yellow, 95.
Cardoons, 97.
Cauliflower, 96.
Celeriac, 97.
Celery, 97.
O
Pickles ( Continued ) — Cucumber, 97.
,, mangoes, 98.
,, and mustard, 99. Eggs, 99.
Elderbuds, 99.
„ flowers, 100.
„ shoots (English bamboo), 100. French beans, 101.
Fruit, 101, 109.
Gherkins, 101.
Grape, 101.
Indian, 121.
Lemon, 98, 102.
Limes, 103.
Melon, 98, 103. Mushroom, 104. Nasturtium, 104.
Onion, 105.
Oyster, 105.
Peach, 98, 106.
for pork, 144, 150, 151.
Salsify, 97.
Seakale, 97.