7. Fruits, to bottle. — Apricots, peaches, and plums skinned,
halved, or sliced, may be bottled by packing the raw fruit in
bottles and filling up with a syrup of twenty-eight degrees. This
is made by 2 units of pounded sugar to 1 unit of water✪ Fruits to Bottle, boiled
together for one minute and a half. VPraj) each bottle with straw,
and pack standing in a large degchi. Fill the degchi up to the neck
of the bottle, and boil for ten minutes. Cork down while still
hot, and wax over with bottle wax. A plug of cotton wool dipped
in oil is as good as a cork if it is really tight.
8. Ginger Cordial. — The rind of two large lemons, 1 unit of
ground ginger, two bottles of brandy or good whisky. Let these
stand in a crock for twenty-four hours, and strain on to 40 units
well pounded loaf-sugar. Add 40 units red-currant juice✪ Ginger Cordial.
9. Ginger Preserve. — Scrape and boil the ginger in two or three
waters till soft. Then carefully look over and cut out all the knots.
Fill wide-mouthed jars half full with ginger, and pour over a boil-
ing syrup made of No. 3 Shahjehanpore sugar, 2 units to 1 of water✪ Ginger Preserve.
Strain away next day, and boil up. Repeat this till the syrup re-
mains thick and the ginger has become quite clear. Some people
add lime-juice to the syrup.
10. Hints on potting Jams and Jellies, &c.— Tart fruit bottles
do well, and should be carefully kept for the purpose. Always pour
the preserve in w'hile still hot, and after it cools, cut a bit of white
pai>er to fit the top, dip it in spirits, and cover the jam. Pour half
a teaspoon of spirit over, and then close the pot or bottle with
white paper oiled on the outside, and psisted on with white of egg
Housekeeper and Cook 341
beaten up u-ith a little water, or use paper clipped in milk, and
put on wet. Label tlie jam with the date of making.
11. Kasoundd.— Slice fifty green mangoes, and lay, as for cbutni,
in the sun for a day sprinkled with salt. Then pack in wide-
mouthed bottles in layers, sprinkling between each a mixture made
of 4 units each of chillies^ raust*ird-seedj salt^ ginger^ and gailic^
and 16 units of fresh tamarinds. Cover with mustard oil. Next
day boil up the whole for a quarter of an houi’ and bottle, taking
care that there is sufficient oil to cover the fruit.
12. Lime Pickle. — Put fifty ripe limes into wide-mTmthed bottles,
cover with salt, ancl let them stand for a week. Shake out and
wipe each lime, replace in the bottles, and fill up with vinegai.
Next day pour oft’ the vinegar, and add to it 4 units sliced green
ginger, 2 of ground green chillies, and mustard-seed, and 1 of
turmeric. Bring to the boil, pour over the limes, cork, and set in
the sun for a few days.
13. Lime Cordial. — To every 40 units of lime-juice, strained and
filtered, add 32 units of white sugar, stir over the fire till dissolved,
add 3 of hrandy, and bottle.
14. Lime Juice, to keep. — Squeeze the juice out carefully. Put
into an enamelled saucepan, and boil till it is reduced to one half.
Let the mucilage sink to the bottom. Put the clear portion through
a filter made of funnel-folded blotting-paper. Bottle with half an
inch of salad oil on the top.
Page 238 · 3 recipe records on this page
Presented as published in 1898. 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
7. Fruits, to bottle. — Apricots, peaches, and plums skinned, halved, or sliced, may be bottled by packing the raw fruit in bottles and filling up with a syrup of twenty-eight degrees. This is made by 2 units of pounded sugar to 1 unit of water, boiled together for one minute and a half. Wrap each bottle with straw, and pack standing in a large degchi. Fill the degchi up to the neck of the bottle, and boil for ten minutes. Cork down while still hot, and wax over with bottle wax. A plug of cotton wool dipped in oil is as good as a cork if it is really tight.
8. Ginger Cordial. — The rind of two large lemons, 1 unit of ground ginger, two bottles of brandy or good whisky. Let these stand in a crock for twenty-four hours, and strain on to 40 units well pounded loaf-sugar. Add 40 units red-currant juice.
9. Ginger Preserve. — Scrape and boil the ginger in two or three waters till soft. Then carefully look over and cut out all the knots. Fill wide-mouthed jars half full with ginger, and pour over a boiling syrup made of No. 3 Shahjchanpore sugar, 2 units to 1 of water. Strain away next day, and boil up. Repeat this till the syrup remains thick and the ginger has become quite clear. Some people add lime-juice to the syrup.
10. Hints on potting Jams and Jellies, &c.— Tart fruit bottles do well, and should be carefully kept for the purpose. Always pour the preserve in w'hile still hot, and after it cools, cut a bit of white paper to fit the top, dip it in spirits, and cover the jam. Pour half a teaspoon of spirit over, and then close the pot or bottle with white paper oiled on the outside, and pasted on with white of egg
Housekeeper and Cook 341
beaten up with a little water, or use paper clipped in milk, and put on wet. Label the jam with the date of making.
11. Kasoundd.— Slice fifty green mangoes, and lay, as for chutni, in the sun for a day sprinkled with salt. Then pack in widemouthed bottles in layers, sprinkling between each a mixture made of 4 units each of chillies, mustard-seed, salt, ginger, and garlic, and 16 units of fresh tamarinds.Cover with mustard oil. Next day boil up the whole for a quarter of an hour’ and bottle, taking care that there is sufficient oil to cover the fruit.
12. Lime Pickle. — Put fifty ripe limes into wide-mouthed bottles, cover with salt, ancl let them stand for a week. Shake out and wipe each lime, replace in the bottles, and fill up with vinegar. Next day pour oft’ the vinegar, and add to it 4 units sliced green ginger, 2 of ground green chillies, and mustard-seed, and 1 of turmeric. Bring to the boil, pour over the limes, cork, and set in the sun for a few days.
13. Lime Cordial. — To every 40 units of lime-juice, strained and filtered, add 32 units of white sugar, stir over the fire till dissolved, add 3 of brandy, and bottle.
14. Lime Juice, to keep. — Squeeze the juice out carefully. Put into an enamelled saucepan, and boil till it is reduced to one half. Let the mucilage sink to the bottom. Put the clear portion through a filter made of funnel-folded blotting-paper. Bottle with half an inch of salad oil on the top.
Records on this page
Fruits to BottleGinger CordialGinger Preserve