FoodNet

Evans' recipe cookery book

1900

Page 39 · 3 recipe records on this page

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Pare and cut apples and lemon ; cover with water, and boil till quite soft ; strain through jelly-bag ; slice tomatoes and add to juice ; add one pound of sugar to each pint of mixture ; boil for three-quarters of an hour* 241 LEMON CHEESE. Ingredients. i Lb. Sugar. 5 Eggs. 2 Lemons. 2 Oz. Butter✪ Lemon Cheese. Method. Squeeze lemons and strain juice ; pour juice over sugar ; place in jar, which put in pan half full of hot water ; let it simmer for ten minutes ; add eggs well beaten ; add butter ; stir gently till it thickens ; simmer slowly for forty-five minutes. N.B. — This will make two pounds of lemon cheese. 242 FRUIT SALADS. , . Z™1 salads may be made at all times of the year, as almost anv kind of fresh fruit may be utilised. For instance, take equal quantities of strawberries, rasps, currants, gooseberries and cherries (stoned) Prepare fruit by removing husks, stalks, etc. Arrange a layer of straw¬ berries, rasps currants and cherries in the bottom of glass dish • squeeze gooseberries over it keeping out skins, and sprinkle® the whole ith castor sugar ; repeat till dish is full ; whip up some cream, flavour mav h“pgar T* .vanU1,a> and heap up on top of fruit. A delicious salad may be made in autumn by using one small tinned pine-apple one PnfWf PefS’ miX6u plumS’ bananaS and ^es- Skin and ’stone ’ cut, frult ,m fma11 Pleces> and proceed as before. A simpler oranee^ayshreernade “u t™e,of the year by using only bananas and oranges (sliced), arranged m layers and sprinkled with desiccated ti a 1 1 ^ ^ .. cream. If cream is not to be had, use a plain boiled custard, made with a breakfast -cupful and a siigar°t0I taste, ^ tabIesPoonful cornflour; two eggs; vanilla and Ingredients. Walnuts. Vinegar. 243 PICKLED WALNUTS. Brine Spice. Method. Make a brine by putting half a pound of salt to each quart of cold water and stirring till fully dissolved; get the walnuts when quite young (before they are woody) ; prick them well with a knitting needle , place them in sufficient brine to cover them ; let them remain in brine for a full week ; take them out, dry them and place on trays m the sun till they are blackened (this will take about two days, according to the force of the sun) ; put two ounces mixed pickling spice and ha an ounce root ginger to each quart of vinegar ; boil vinegar for ten minutes; place walnuts in earthenware jars and pour the boiling vinegar and spices thereon; when cold, cover with bladder, and They are ready for use in about one month. 244 PICKLED CAULIFLOWER. Ingredients. 4 Cauliflowers. Salt, i Quart Vinegar. J Oz. Mace. 3 Ozs. Peppercorns. l Teaspoonful Alum. Small Piece of Ginger✪ Pickled Cauliflower. Method. The cauliflowers should be firm and white. Break them into sprigs, and put them into a saucepan with enough warm water to cover ; add alum and enough salt to taste, and bring to boiling point ; set the pan aside m a cooler place for five minutes, then lift the cauliflower out; and place on a sieve ; when quite drained, put into glass bottles Boil the vinegar with all the spices for five minutes, and allow it to get cold then fill up the bottles and cork tightly. 245 VEGETABLE MARROW PICKLE. Ingredients. 4 Lbs. Marrow. i| Oz. Mustard. 4 Lb. Loaf Sugar. 24 Eschalots. 3 ij Lb. Ground Ginger. 4 Oz. Tumeric. 6 Chilis. 6 Cloves. Pints Vinegar (White)✪ Vegetable Marrow Pickle. Method.