Cut the fruit into quarters lengthwise, take out the pulp and put the
peels in strong salt and water for two days, then take them out and
soak for an hour in cold water, afterward put them into a preserving
kettle with fresh cold water, and boil till the peels are tender, when they
should be put on a sieve to drain. Make a thin syrup of a quart of the
water in which they were boiled and a pound of sugar, and simmer the
peels in it for half an hour, when they will look clear ; pour the peels
and syrup in a bowl together to stand till the next day, when you must
make as much syrup as will cover them, of the proportion of one pint
of water✪ Orange Peel Candy to a pound of sugar, boiling it till it will fall from the spoon in
threads; put the peels into the syrup, stir half an hour and take them
out, drain on a sieve, and as the candy dries, transfer them to a dish to
finish in a warm place. When dry, store them for use. This recipe is
useful for any lemon, orange or citron peel, and perfectly wholesome.
FISH. 471
FISH.
THE WAYS OF COOKING THEM.
Purchase those which are fresh, the fresher the better. The white
kinds are the least nutritious, and the oily the most difficult of digestion.
When fish are fresh and in season, the muscles are firm and they boiL
white ; when out of season they boil bluish and flabby.
Most kinds of fish are best in cold weather. Mackerel are best in
August, September and October, halibut in May and June. Oysters
are good from September to April. Lobsters are best at the season
when oysters are not good.
As soon as possible after the fish are caught, remove the scales and
entrails, and scrape out every particle of blood and the white skin that
lies along the backbone, being careful not to crush the fish. Rinse
thoroughly in cold water, using only what is necessary for perfect clean-
liness ; drain, wipe dry and place on ice until ready to cook. To remove
the earthy taste from fresh-water fish, sprinkle with salt and let it stand
over night, or at least a few hours before cooking ; rinse off, wipe dry,
and, to completely take up all moisture, wrap in a dry napkin. Fresh-
water fish should never be soaked in water except when frozen, and
then should be cooked immediately. Salt fish may be soaked over
night, changing the water once or twice if very salt. To freshen fish,
place it with the fleshy side down, so that the salt may go to the bottom,
where it naturally settles.
Fish can be preserved for a long time by sprinkling with sugar,
keeping the fish in a horizontal position, so that the sugar may pene-
trate as much as possible. Salmon thus treated has a more agreeable
taste, and this method does not destroy the flavor of any fish if so
treated. If you live remote from the seaport and cannot get fish hard
and fresh, wet it with an egg (beaten) before you meal it, to prevent its
breaking.
Page 396 · 1 recipe record on this page
Presented as published in 1886. 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
Cut the fruit into quarters lengthwise, take out the pulp and put the peels in strong salt and water for two days, then take them out and soak for an hour in cold water, afterward put them into a preserving kettle with fresh cold water, and boil till the peels are tender, when they should be put on a sieve to drain. Make a thin syrup of a quart of the water in which they were boiled and a pound of sugar, and simmer the peels in it for half an hour, when they will look clear ; pour the peels and syrup in a bowl together to stand till the next day, when you must make as much syrup as will cover them, of the proportion of one pint of water to a pound of sugar, boiling it till it will fall from the spoon in threads; put the peels into the syrup, stir half an hour and take them out, drain on a sieve, and as the candy dries, transfer them to a dish to finish in a warm place. When dry, store them for use. This recipe is useful for any lemon, orange or citron peel, and perfectly wholesome.
THE WAYS OF COOKING THEM.
Purchase those which are fresh, the fresher the better. The white kinds are the least nutritious, and the oily the most difficult of digestion. When fish are fresh and in season, the muscles are firm and they boiL white ; when out of season they boil bluish and flabby.
Most kinds of fish are best in cold weather. Mackerel are best in August, September and October, halibut in May and June. Oysters are good from September to April. Lobsters are best at the season when oysters are not good.
As soon as possible after the fish are caught, remove the scales and entrails, and scrape out every particle of blood and the white skin that lies along the backbone, being careful not to crush the fish. Rinse thoroughly in cold water, using only what is necessary for perfect cleanliness ; drain, wipe dry and place on ice until ready to cook. To remove the earthy taste from fresh-water fish, sprinkle with salt and let it stand over night, or at least a few hours before cooking ; rinse off, wipe dry, and, to completely take up all moisture, wrap in a dry napkin. Freshwater fish should never be soaked in water except when frozen, and then should be cooked immediately. Salt fish may be soaked over night, changing the water once or twice if very salt. To freshen fish, place it with the fleshy side down, so that the salt may go to the bottom, where it naturally settles.
Fish can be preserved for a long time by sprinkling with sugar, keeping the fish in a horizontal position, so that the sugar may penetrate as much as possible. Salmon thus treated has a more agreeable taste, and this method does not destroy the flavor of any fish if so treated. If you live remote from the seaport and cannot get fish hard and fresh, wet it with an egg (beaten) before you meal it, to prevent its breaking.
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Orange Peel Candy