The syrup must never be stirred, as
this would cause it to grain. Great care must be taken
that it does not boil after coming to the sixth degree,
because it burns quickly after that point is reached.
HOW TO MAKE VARIOUS KINDS OF SUGAR.
If a housekeeper does not like to use extracts, flavored
sugars may be prepared, and they are then ready for use
when it is not convenient to obtain the fresh fruits.
These sugars must be placed in bottles and tightly corked ;
self-sealing jars are also excellent for this purpose.
THINGS WORTH KNOWING. 607
ORANGE. SUGAR.
Cut off the thin yellow rind of twelve oranges. Spread
this on a platter, and set it in a warm, dry place to dry.
When the rind is dry, which will be in about forty-eight
hours, put half of it in a mortar with a cupful of gran-
ulated sugar. Pound the mixture to a powder, rub the
latter through a fine sieve, return the coarse parts left in
the sieve to the mortar, and pound them again. When
all is through the sieve, put the balance of the peel and
another cupful of sugar in the mortar, and proceed as be-
fore. One table-spoonful of this sugar will flavor a quart
of custard or cream.
ORANGE ZEST.
This is another form of orange sugar✪ Orange Sugar, only the oily por-
tion of the peel being added to the sugar. Rub lumps of
loaf sugar on the outside of an orange until they are
coated with the oil from the peel, using enough pressure
to break the oil sacks. Pound the sugar in a mortar and
bottle for use.
LEMON ZEST.
This is made with lemons in the manner directed for
orange zest.
ROSE SUGAR.
Spread rose-leaves on a flat dish, and dry them in the
oven. Put a pint of the dried leaves in a mortar with
half a pint of granulated sugar✪ Rose Sugar, pound the whole to a
powder, rub the latter through a sieve, and bottle tightly.
VANILLA SUGAR.
Cut an ounce of vanilla beans into small pieces, mix
6o8 THE PA TTERN COOK-BOOK.
them with a pint of granulated sugar✪ Vanilla Sugar, and pound all in a
mortar until the mixture is like flour. Sift through a fine
sieve, pound what will not pass through, and sift until all
is fine. Allow a table-spoonful of the sugar to a quart
of cream.
Another variety of vanilla sugar is made as follows :
Cut the beans in small pieces, and split them so that the
seeds may be exposed. Place an ounce of the beans in
a small jar with a pound of granulated sugar, and seal
tightly. Sift the sugar as required for use, add more to
the jar, keeping it closely corked, and use as long as
there is any flavor in the sugar.
HOW TO CREAM BUTTER.
Page 261 · 3 recipe records on this page
Presented as published in 1890. 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
The syrup must never be stirred, as this would cause it to grain. Great care must be taken that it does not boil after coming to the sixth degree, because it burns quickly after that point is reached.
HOW TO MAKE VARIOUS KINDS OF SUGAR.
If a housekeeper does not like to use extracts, flavored sugars may be prepared, and they are then ready for use when it is not convenient to obtain the fresh fruits. These sugars must be placed in bottles and tightly corked ; self-sealing jars are also excellent for this purpose.
ORANGE. SUGAR.
Cut off the thin yellow rind of twelve oranges. Spread this on a platter, and set it in a warm, dry place to dry. When the rind is dry, which will be in about forty-eight hours, put half of it in a mortar with a cupful of granulated sugar. Pound the mixture to a powder, rub the latter through a fine sieve, return the coarse parts left in the sieve to the mortar, and pound them again. When all is through the sieve, put the balance of the peel and another cupful of sugar in the mortar, and proceed as before. One table-spoonful of this sugar will flavor a quart of custard or cream.
ORANGE ZEST.
This is another form of orange sugar, only the oily portion of the peel being added to the sugar. Rub lumps of loaf sugar on the outside of an orange until they are coated with the oil from the peel, using enough pressure to break the oil sacks. Pound the sugar in a mortar and bottle for use.
LEMON ZEST.
This is made with lemons in the manner directed for orange zest.
ROSE SUGAR.
Spread rose-leaves on a flat dish, and dry them in the oven. Put a pint of the dried leaves in a mortar with half a pint of granulated sugar, pound the whole to a powder, rub the latter through a sieve, and bottle tightly.
VANILLA SUGAR.
Cut an ounce of vanilla beans into small pieces, mix
them with a pint of granulated sugar, and pound all in a mortar until the mixture is like flour. Sift through a fine sieve, pound what will not pass through, and sift until all is fine. Allow a table-spoonful of the sugar to a quart of cream.
Another variety of vanilla sugar is made as follows : Cut the beans in small pieces, and split them so that the seeds may be exposed. Place an ounce of the beans in a small jar with a pound of granulated sugar, and seal tightly. Sift the sugar as required for use, add more to the jar, keeping it closely corked, and use as long as there is any flavor in the sugar.
HOW TO CREAM BUTTER.
Records on this page
Orange SugarRose SugarVanilla Sugar