Cassell's dictionary of cookery

I Italian Sweetmeat.— Dissolve a pound I and^ quarter of loaf sugar in half a pint pr water. Boil it for fifteen minutes, adding when clear haK a wine-glassful of orange-flower water. Take out a quarter of a pint of the syrup to cool. Hold over the boiling sugar a small funnel and drop the stirred yolks (not beaten) of sixteen eggs gradually through, so as to fall in balls ; these when set must be taken out and drained. Blanch and pound to a paste twelve ounces of sweet and one ounce of bitter almonds, stir it into the boiling sugar, with, two table-spoonfuls of brandy, simmer tiU the whole thickens, and rub through a sieve. Shred finely a quarter of a pound of pineapple, haK the quantity of angelica, and six ounces of mixed candied peel ; put these in layers with, the almond paste and egg-balls into a buttered pie-dish, and pour over the top the whites of five eggs, beaten to a froth with the cold clarified sugar. Bake in a brisk oven, and turn out carefully. This sweetmeat is better eaten cold. Time to make, an hour. Probable cost, 4s. Ivory Dust Jelly (Invalid Cookery). — Put a pound of ivory powder into three quarts of cold water. Place it on a gentle IVO ( 336 ) JAM fire, or in the oven, and let it simmer slowly for four or five hours, until the liquid is reduced more than half. Put it aside, and when quite cold and stifE, lift off the jellied part, being careful to leave the sediment untouched, and proceed as recommended for calf's-foot jelly {see Calf's Foot Jelly). Ivory jelly is excellent for consumptive patients. Time, four or five hours to simmer the ivory dust. Probable cost, lOd. per pound. The above ingredients are sufficient for a pint and 6, hall of jelly. Ivory Jelly (iNVALro Cookery). — Infuse six ounces of ivory powder, and simmer them in three pints of cold water until the liquid is reduced to half the quantity. Let it get cold to jelly, and remove the sediment. When warmed, add a little cinnamon or a few cloves, the juice and some of the rind of a lemon, and sugar enough to sweeten. Let the jelly dissolve slowly without reducing it further. Strain for Jack {see Bottle-jack and Screen). Jam, General Observations on.— In making jams or preserves, care must be taken first of aU that the fruit is gathered ■on a dry day, and when the morning sun is ow the garden. If gathered in damp or foggy 'weather the jam will certainly become mouldy, 'and consequently will not be worth the trouble and #^pei^ of boiling. The fruit should be free from dust, and any that is unsound should be cast aside. It should be boiled as eoon as possible after it is gathered. The best quality of sugar, either white or brown, will be found the cheapest in the end. White sugar should be shining and close in appearance. Brown sugar bright and gravelly. The inferior sugars throw up so much scum in boiling that they waste as much as they save. The quantity of sugar required depends upon the nature of the fruit, and particulars regarding this will be given with each recipe. As there is no economy in using inferior sugar, there is also no economy in using too little sugar. The only result of endeavouring to save in this way is PRESEBVIKG-PAlf.