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Modern cookery for private families by Eliza Acton

CHAPTER XXIV.

479 words  |  Chapter 27

PRESERVES. Page General Remarks on the use and 493 value of Preserved Fruits A few General Rules and 496 Directions for Preserving To Extract the Juice of Plums 497 for Jelly To weigh the Juice of Fruit 498 Rhubarb Jam 498 Green Gooseberry Jelly 498 Green Gooseberry Jam (_firm 499 and of good colour_) To dry green Gooseberries 499 Green Gooseberries for Tarts 499 Red Gooseberry Jam 500 Very fine Gooseberry Jam 500 Jelly of ripe Gooseberries 500 (_excellent_) Unmixed Gooseberry Jelly 501 Gooseberry Paste 501 To dry ripe Gooseberries with 501 Sugar Jam of Kentish or Flemish 502 Cherries To dry Cherries with Sugar (_a 502 quick and easy method_) Dried Cherries (_superior 503 receipt_) Cherries dried without Sugar 503 To dry Morella Cherries 504 Common Cherry Cheese 504 Cherry Paste (_French_) 504 Strawberry Jam 504 Strawberry Jelly, a very 505 superior Preserve (_new receipt_) Another very fine Strawberry 505 Jelly To preserve Strawberries or 506 Raspberries, for Creams or Ices, without boiling Raspberry Jam 506 Very rich Raspberry Jam, or 506 Marmalade Good Red or White Raspberry 507 Jam Raspberry Jelly for flavouring 507 Creams Another Raspberry Jelly (_very 508 good_) Red Currant Jelly 508 Superlative Red Currant Jelly 509 (_Norman receipt_) French Currant Jelly 509 Delicious Red Currant Jam 509 Very fine White Currant Jelly 510 White Currant Jam, a beautiful 510 Preserve Currant Paste 510 Fine Black Currant Jelly 511 Common Black Currant Jelly 511 Black Currant Jam and 511 Marmalade Nursery Preserve 512 Another good common Preserve 512 A good _Mélange_, or mixed 513 Preserve _Groseillée_, (another good 513 Preserve) Superior Pine-apple Marmalade 513 (_a new receipt_) A fine Preserve of the green 514 Orange Plum (sometimes called the Stonewood Plum) Greengage Jam, or Marmalade 515 Preserve of the Magnum Bonum, 515 or Mogul Plum To dry or preserve Mogul Plums 515 in syrup Mussel Plum Cheese and Jelly 516 Apricot Marmalade 516 To dry Apricots (_a quick and 517 easy method_) Dried Apricots (_French 517 receipt_) Peach Jam, or Marmalade 518 To preserve or to dry Peaches 518 or Nectarines (_an easy and excellent receipt_) Damson Jam (_very good_) 519 Damson Jelly 519 Damson or Red Plum Solid 519 (_good_) Excellent Damson Cheese 520 Red Grape Jelly 520 English Guava (_a firm, clear, 520 bright Jelly_) Very fine Imperatrice Plum 521 Marmalade To dry Imperatrice Plums (_an 521 easy method_) To bottle Fruit for winter use 522 Apple Jelly 522 Exceedingly fine Apple Jelly 523 Quince Jelly 524 Quince Marmalade 523 Quince and Apple Marmalade 525 Quince Paste 525 Jelly of Siberian Crabs 526 To preserve Barberries in 526 bunches Barberry Jam (_First and best 506 receipt_) Barberry Jam (_second 527 receipt_) Superior Barberry Jelly, and 527 Marmalade Orange Marmalade (_a 527 Portuguese receipt_) Genuine Scotch Marmalade 528 Clear Orange Marmalade 529 (_Author’s receipt_) Fine Jelly of Seville Oranges 530 (_Author’s original receipt_)
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Chapters

1. Chapter 1 2. CHAPTER I. 3. CHAPTER II. 4. Chapter VI.) 5. CHAPTER III. 6. CHAPTER IV. 7. CHAPTER V. 8. CHAPTER VI. 9. CHAPTER VII. 10. CHAPTER VIII. 11. CHAPTER IX. 12. CHAPTER X. 13. CHAPTER XI. 14. CHAPTER XII. 15. CHAPTER XIII. 16. CHAPTER XIV. 17. CHAPTER XV. 18. CHAPTER XVI. 19. CHAPTER XVII. 20. Chapter VI.) 21. CHAPTER XVIII. 22. CHAPTER XIX. 23. CHAPTER XX. 24. CHAPTER XXI. 25. CHAPTER XXII. 26. CHAPTER XXIII. 27. CHAPTER XXIV. 28. CHAPTER XXV. 29. CHAPTER XXVI. 30. CHAPTER XXVII. 31. CHAPTER XXVIII. 32. CHAPTER XXIX. 33. CHAPTER XXX. 34. CHAPTER XXXI. 35. CHAPTER XXXII. 36. CHAPTER I. 37. CHAPTER II. 38. Chapter V.) It appears to us that the skin should be stripped from any 39. Chapter VI.; though this is a mode of service less to be recommended, as 40. CHAPTER III. 41. Chapter V., or, with flour and butter, then seasoned with spice as 42. CHAPTER IV. 43. Chapter VII., or a little soy (when its flavour is admissible), or 44. CHAPTER V. 45. CHAPTER VI. 46. Chapter XVII.), laid lightly round it, is always an agreeable one to 47. Chapter III.), mince them quickly upon a dish with a large sharp knife, 48. CHAPTER VII. 49. CHAPTER VIII. 50. introduction of these last into pies unless they are especially ordered: 51. CHAPTER IX. 52. CHAPTER X. 53. 18. Cheek. 54. Chapter VIII., adding, at pleasure, a flavouring of minced onion or 55. CHAPTER XI. 56. 10. Breast, Brisket End. 57. Chapter I.), or as much good beef broth as may be required for the hash, 58. CHAPTER XII. 59. 7. Breast. 60. Chapter VI. may be substituted for the usual ingredients, the parsley 61. CHAPTER XIII. 62. 6. Leg. 63. CHAPTER XIV. 64. Chapter VIII., and the sausage-meat may then be placed on either side of 65. CHAPTER XV. 66. Chapter VIII., sew it up, truss and spit it firmly, baste it for ten 67. Chapter VIII.) rolled into small balls, and simmered for ten minutes in 68. Chapter XVII.), and beat them together until they are well blended; next 69. CHAPTER XVI. 70. CHAPTER XVII. 71. CHAPTER XVIII. 72. Chapter XV.): their livers also may be put into them. 73. CHAPTER XIX. 74. Chapter XVIII., but it must be boiled very dry, and left to become quite 75. CHAPTER XX. 76. CHAPTER XXI. 77. CHAPTER XXII. 78. CHAPTER XXIII. 79. Chapter XXIII., is exceedingly convenient for preparations of this kind; 80. CHAPTER XXIV. 81. 1. Let everything used for the purpose be delicately clean and _dry_; 82. 2. Never place a preserving-pan _flat upon the fire_, as this will 83. 3. After the sugar is added to them, stir the preserves gently at first, 84. 5. Fruit which is to be preserved in syrup must first be blanched or 85. 6. To preserve both the true flavour and the colour of fruit in jams and 86. 7. Never use tin, iron, or pewter spoons, or skimmers, for preserves, as 87. 8. When cheap jams or jellies are required, make them at once with 88. 9. Let fruit for preserving be gathered always in perfectly dry weather, 89. CHAPTER XXV. 90. CHAPTER XXVI. 91. 4. (Lemon-rinds, cinnamon, carraway-seeds, or ginger, or currants at 92. CHAPTER XXVII. 93. CHAPTER XXVIII. 94. CHAPTER XXIX. 95. CHAPTER XXX. 96. CHAPTER XXXI. 97. CHAPTER XXXII. 98. Chapter VIII., but increase the ingredients to three or four times the 99. PART II. Induction, 6_s._ 100. PART III. Organic Chemistry, price 31_s._ 6_d._ 101. PART III. 3_s._ 6_d._

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