The Ideal cook book

Top and tail the gooseberriés, and then fill wide-mouthed bottles, shaking them down till no more can be put in; then tie down with damp (not wet) bladder, and place the bottles, surrounded by hay, in a boiler of cold water, over a slow fire ; let them simmer till reduced about one-third, then take the boiler off the fire and let the bottles remain in it till quite cold. 842. Stone Fruits (to bottie),. For this purpose wide-necked glass bottles must be used. Fill them with the fruit, as closely packed as possible, and into the mouth of each put quarter pound of finely powdered white sugar. Tie a piece of wet bladder, tightly stretched, over each mouth, to exclude the air, place them in a large fish kettle, packing them with hay, which should surround each bottle, and line the sides of the kettle, to prevent their either touching it or each other; this will prevent their breaking; fill the kettle with water, which must not come quite up to the bladder coy- ra are Tae PA te Tne eae 1A bp re SNAG an petite OG tea Sia ee a Wat, Pee ae Oe a it NS Tater Ma Bete Fi sa eAs Soh eae Herat nn ny fps a eta Nae 238 THE Dominton Cook Boox. | ROVE erings ; place it on the fire, or if a very hot one, to the side will be better, letting it simmer until you see that the fruit is — cooked, by which time it will have considerably sunk in the bottles; the kettle must then be removed from the fire, but the bottles must not be taken from it until the water is perfectly cold. During the time the kettle is on the fire, the bladders will require frequent moistening with a little water to prevent them from bursting ; should this happen, at once tie on a fresh piece of wet bladder. The bottles must be wiped dry after removing from the water, and should be kept in a dry, cool place. ‘The bladders must never be taken off till the fruit is required for use, as it will not keep after the bottle has been once opened. 843. Syrup (1). Take of sugar ten pounds, water three pints. Dissolve thé sugar in the water with a gentle heat. 844. Syrup (2). In making syrups, for which neither the weight of the sugar nor the mode of dissolving it is specified, the following rule is to be observed: Take of refined sugar, reduced to a fine pow- der, twenty-nine ounces ; the liquor prescribed one pint. Add the sugar by degrees, and digest with a moderate heat, ina close vessel, until it is dissolved, frequently stirring it, set the solution aside for twenty-four hours, take off the scum, and pour off the syrup from the feces, if there be any. PPT IAS eon JELLIES tee BAEEREESE OBSERVATIONS ON JELLIES. 845. Fruit Jellies. The fruit should be placed in a jar, and the jar set ina stewpan of warm water, covered and allowed to boil until the fruit is broken ; take a strong jelly bag and press a little of-the fruit at a time, turning out each time the skins; allow two pounds of sugar to one quart of juice, set on the stove to boil again. Many good cooks heat the sugar by placing in the oven and stirring now and then to prevent burning. When the juice begins to boil (watch that it does not boil over twenty-five minutes), then add the heated sugar, stir well and just bring to a boil, remove directly from the stove, dip the vessels to con- tain it in hot water, and set them upon a dish cloth wrung out of warm water, pouring the boiling liquid into them, cover in the usual manner. 846. Pineapple Jelly—lIngredients—A moderate-sized pineapple, I qt. of jelly. Peel the pineapple, halve lengthwise and cut into thin slices, infuse into the jelly the rind of the pineapple (well washed) and put first a layer of jelly, and when nearly set lay a border of pineapple over one upon another forming a ring, and cover with jelly, and so on till all are used. 847 Crab Apple Jelly—Ingredients—Some nice crab apples (Sibe- rian are the best for this purpose), I lb. of sugar to each pt. of juice.