and grape leaves; then throw them in cold
water for twenty-four hours, changing the
water once. Boil them in water until you
can stick a straw through them easily; then
throw them into a tub of ice water, chang-
ing the water to take out the alum. Weigh
the melons, and to each pound put two
pounds of loaf sugar and one quart of water ;
make your syrup, and season with ginger,
extract of lemon, or mace✪ Green Sweetmeat. If you season
with extract of lemon (then soak them in
cold water twenty-four hours) or mace, do
not put it in until you have boiled the syrup
for the last time, then put it in just before
pouring on the sweetmeats. If you season
with ginger beat some white ginger fine,
tie it in a little piece of muslin, and let it
boil in the syrup the last time it is boiled,
until there is a strong taste of ginger. Boil
the melons in the syrup about half an hour,
then put them in jars and cover close to
keep in the steam. Every other day pour
off the syrup, boil it, and pour it back on
the melons. Repeat this process until it
(149)
JANE HAMILTON'S RECIPES
is thick enough. The last time the syrup
is boiled let it get cold before the jars are
covered. If you preserve the glass melons
be sure they are not too tender. Take out
the seeds after they have been greened and
are cold.
999
LEATHER — APPLE,
PEACH, AND PEAR.
Peel the fruit and stew it with a sufficient
quantity of water until it is perfectly done,
then pass it through a colander so as to
avoid having hard bits in the fruit. Sea-
son the apples with ginger; the pears and
peaches are best without seasoning. Sweeten
to taste with brown sugar✪ Leather - Apple, Peach, and Pear. Rub butter
(without any salt on it) on the bottom of
long dishes and spread the fruit on them
in layers about a third of an inch thick,
and set them in the sun to dry. After the
fruit has dried on the upper side turn it
over carefully, and when it has dried suf-
ficiently on that side turn it over again, and
JANE HAMILTON'S RECIPES
keep turning it until it is perfectly dry.
Always take it in at night. When it is
quite dry put it away in jars with a little
powdered loaf sugar put between the pieces
of leather.
MARMALADE — PEACH,
PEAR, AND QUINCE.
To one pound of pears put three-quarters
of a pound of brown sugar and a gill of
water; quinces take about half a pint, and
peaches half a gill. Put the fruit and water
in a brass vessel and let it stew about an
hour, or until it has become a jam. Do not
put the sugar in until the fruit has been
stewed soft; stir the fruit constantly after
you put in the sugar. When the marma-
lade is done put it into jars, and when it
is perfectly cold cover the jars closely.
9¥9
ORANGE.
Select good oranges as fresh as possible;
lay them in cold water for twenty-four hours,
JANE HAMILTON'S RECIPES ✪ Marmalade - Peach, Pear, and Quince
Page 34 · 5 recipe records on this page
Presented as published in 1909. 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
and grape leaves; then throw them in cold water for twenty-four hours, changing the water once. Boil them in water until you can stick a straw through them easily; then throw them into a tub of ice water, changing the water to take out the alum. Weigh the melons, and to each pound put two pounds of loaf sugar and one quart of water ; make your syrup, and season with ginger, extract of lemon, or mace. If you season with extract of lemon (then soak them in cold water twenty-four hours) or mace, do not put it in until you have boiled the syrup for the last time, then put it in just before pouring on the sweetmeats. If you season with ginger beat some white ginger fine, tie it in a little piece of muslin, and let it boil in the syrup the last time it is boiled, until there is a strong taste of ginger. Boil the melons in the syrup about half an hour, then put them in jars and cover close to keep in the steam. Every other day pour off the syrup, boil it, and pour it back on the melons. Repeat this process until it
(149)
is thick enough. The last time the syrup is boiled let it get cold before the jars are covered. If you preserve the glass melons be sure they are not too tender. Take out the seeds after they have been greened and are cold.
LEATHER — APPLE,
PEACH, AND PEAR.
Peel the fruit and stew it with a sufficient quantity of water until it is perfectly done, then pass it through a colander so as to avoid having hard bits in the fruit. Season the apples with ginger; the pears and peaches are best without seasoning. Sweeten to taste with brown sugar. Rub butter (without any salt on it) on the bottom of long dishes and spread the fruit on them in layers about a third of an inch thick, and set them in the sun to dry. After the fruit has dried on the upper side turn it over carefully, and when it has dried sufficiently on that side turn it over again, and
keep turning it until it is perfectly dry. Always take it in at night. When it is quite dry put it away in jars with a little powdered loaf sugar put between the pieces of leather.
MARMALADE — PEACH,
PEAR, AND QUINCE.
To one pound of pears put three-quarters of a pound of brown sugar and a gill of water; quinces take about half a pint, and peaches half a gill. Put the fruit and water in a brass vessel and let it stew about an hour, or until it has become a jam. Do not put the sugar in until the fruit has been stewed soft; stir the fruit constantly after you put in the sugar. When the marmalade is done put it into jars, and when it is perfectly cold cover the jars closely.
ORANGE.
Select good oranges as fresh as possible; lay them in cold water for twenty-four hours,
Records on this page
Candied Orange PeelOrange PreservesGreen SweetmeatLeather - Apple, Peach, and PearMarmalade - Peach, Pear, and Quince