Part 13

Take half a package of gelatine, using a little more than half the quantity of water given in the recipe for making jelly; in all other respects use the same proportions. When ready to strain put it into a large oval dish (a meat dish is nice); fill it nearly to the edge; then set it away to harden. Take some egg-shells that you have broken just the end off in getting out the egg; make a blanc-mange of corn starch; flavor it with vanilla, and sweeten; put this into the shells before it cools and hardens at all; set the eggs on end in a vegetable-dish so that they will stand top up, being careful not to let the blanc-mange run out. Cut some very thin yellow parings off the lemon rind, stew them in a little sugar and water; when cold lay each piece separately in a circle on the jelly, making two or three nests. Break open the egg-shells, take out the blanc-mange, and lay it in groups like eggs inside the nest. This makes a very pretty dish, and is very good. Ivy sprays or myrtle wound around the edge of the dish improves the appearance.

BIRD’S NEST PUDDING

Peel and core six mellow apples; line a pudding dish with pastry; lay the apples in the bottom of the dish, and stick long narrow strips of citron around them. Stir to a cream a pint of powdered sugar, and half a pint of butter. Beat separately the yolks and whites of eight eggs; mix them with the butter and sugar, season with nutmeg, place it on the fire, and stir until it is hot; then pour it over the apples, and bake immediately. It can be eaten warm or cold. Do not allow the top to brown too soon. It should be covered with a pan, when first put into the oven, to prevent this.

CROWS’-NEST WITH CINNAMON

Cut nice sour cooking apples into a baking dish, small or large as you need; put sugar, cinnamon, and lemon over them; throw in a cup of water, and cover the dish with a crust of light pie crust. Put it in the oven, and bake until the apples are tender. Be sure to cut air-holes in the crust before putting in to bake. Eat it with cream and sugar, or hard sauce of butter and sugar; beat together until firm enough to slice like butter. Grate a little nutmeg over the sauce, if cinnamon is not liked.

COTTAGE PUDDING

One tablespoonful of butter, one cup of sugar, one cup of milk, two eggs, one teaspoonful of soda, one pint of sifted flour, two spoonfuls of cream of tartar; mix like cake; bake quickly in shallow tin pans; dredge the top with powdered sugar, which gives a nice crust to all puddings and cakes. Sauce to accompany this pudding: one tablespoonful of butter, one cup of powdered sugar, lemon extract for seasoning, or lemon juice, with half a pint of boiling water. All beaten together until it foams.

COUNTRY BATTER PUDDING WITH FRUIT, CHEAP AND NICE

This is a pudding which requires no paste and is a nice way to use fruit, such as pie-plant, berries, strawberries, peaches, etc. To a quart of buttermilk add one egg, a large teaspoonful of soda, a little salt, and flour enough to make a thick batter. Pour it over a quart of chopped fruit, such as mentioned, beat it a little, tie it tightly in a bag, drop it in a kettle of hot water, and let it boil two hours. Serve with sugar and cream. This pudding may be poured into a cake pan and baked, if not convenient to boil it. Put in plenty of fruit.

RICE MERINGUE PUDDING

Boil half a cup of rice in a quart of milk until it is thoroughly done. Sweeten to taste, and let it cool. Beat in the yolks of four eggs. Flavor with lemon rind or essence and nutmeg. Bake in a pudding-dish. When cool, pour over it the whites of your eggs, beaten with a cup of white sifted sugar. Bake light brown. Season to taste with lemon, rose or vanilla.

APPLE MERINGUE

Select handsome pippin apples if you can get them, pare and core them whole, put them in the oven with a little water in a deep dish, and let them cook a little but not enough to break. When plumped, take them out and let them get cold; then fill the centre of each apple with jelly. Make an icing of the whites of eggs, beaten with sifted sugar, and carefully cover each apple with it, wetting the knife while smoothing the icing. Sift a little sugar over them and put them in the oven to harden, but not to brown; too much heat will cause the jelly to melt.

A CHEAP AND DELICATE PUDDING

Take a tablespoonful of butter, a cup of sugar, a cup of milk, two eggs, and a pint of sifted flour. Put into the flour a small teaspoonful of soda and two teaspoonfuls of cream of tartar; sift this in carefully, and set the flour aside. Beat the eggs, yolks and whites together, briskly until they foam; add to the eggs two tablespoonfuls of water; beat them sharply again until the tissues of the eggs thoroughly blend with the water, mix the sugar and butter together; add the eggs, beat again, then pour in the flour which will make a stiff batter; lastly, thin this with the small cup of milk (sweet milk is the best), then bake in shallow pans and serve with lemon sauce, or a rich wine sauce if that is preferred.

A QUICKLY-MADE PUDDING

Split a few crackers, lay the surface over with raisins, and place the halves together again; tie them closely in a cloth, and boil them fifteen minutes. Serve with a rich sauce of butter, wine, sugar and nutmeg.

ANOTHER QUICKLY-MADE PUDDING

Get a light, square loaf of bread, split it in three or four horizontal slices; strew in between the slices cut-up raisins or currants; tie it up again; boil half an hour, and serve it with a rich sauce. There are few better puddings made with so little expense or trouble.

DELICIOUS BREAD PUDDING

Butter some slices of bread, cut thin, and lay them in a dish, with currants and citron between; pour over it a quart of milk, with four well-beaten eggs, and sugar sufficient to sweeten to taste, and bake. Serve with sauce. It is easily made, and very nice. It is good hot or cold.

CHEAP GINGERBREAD PUDDING

Take a cup of butter, rub it up with three and a half cups of flour, one cup of milk, one cup of molasses, and one teaspoonful of saleratus. Steam three hours, and serve with a rich sauce.

A FRENCH FRIED PUDDING

Beat four eggs to a quart of milk, sweeten and flavor to taste, cut slices of baker’s bread and steep them until thoroughly saturated, then fry in hot butter and serve. Half this quantity for a small family.

MY OWN PUDDING

Let a quart of milk be set on to boil; while it is getting hot, mix a cup of maizena or corn starch with enough cold water to form it into a thick batter; add to this a cup of white sugar and the yolks of four eggs; take the milk off and stir eggs, maizena, and sugar, into the milk; beat all together a few minutes, then pour the mixture into a baking dish and bake it lightly about ten minutes, or long enough only to cook the eggs; then take the pudding out, and while hot put over it a layer of jelly or jam; beat up the whites of the eggs with a cup of sugar, put this over the jelly and brown.

MARLBOROUGH PUDDING

Take half a pound of grated apples, half a pound of fine white sugar, half a pound of butter, six eggs well beaten, the peel of one lemon grated, and the strained juice of two; line the dish with pie paste, put the pudding in, and bake in a quick oven.

MARLBOROUGH APPLE TARTS. VERY FINE

Quarter, and stew a dozen tart apples. To each teacup of this pulp, rubbed through a sieve, add a teacup of sugar, half a cup of melted butter, the juice and grated rind of two lemons, a cup of milk, four eggs and half a nutmeg. Beat all together and bake in pans lined with pastry, with a rim of puff paste around the edge. This is an old and always good recipe.

BAKED APPLE DUMPLINGS

Make a nice pie crust, raised with yeast, or not, as you desire; divide it into six parts, and roll each part thin; have ready six good-sized tart apples, pared and cored; fill up the cores with sugar and butter. Close the dough neatly around the apples, and turn that side down in a deep dish. If they are made with raised dough they should stand one hour; if with unleavened paste, sprinkle some sugar over them, also a little grounded cinnamon or other spice, and set them in the oven to bake. Spread a little batter over each of the dumplings as they go to the oven. Put plenty of spices, nutmegs, cinnamon and mace. Throw a little water in the dish, and bake three-quarters of an hour. Wine, or sugar and butter sauce is a great improvement, but it is very good without it.

PLAIN TAPIOCA CREAM

Boil the pearl tapioca as you do rice; when cool sweeten it to the taste, and grate nutmeg over it. Pour rich cream over it and serve.

TAPIOCA CREAM

Soak two teaspoonfuls of tapioca for two hours in a little cold water. Boil a quart of milk, and to it add the tapioca, the yolks of three eggs, well beaten with a cup and a half of sugar; give it one boil, and set it away to cool; do not boil it long, or the eggs will curdle. Beat the whites of the eggs, and put them on top, or boil them in a little of the milk and put it on the cream. Set it on ice until wanted. This is a delicate and nourishing cream for convalescents, or invalids who require nourishing food.

A NICE SUPPER DISH

Take one pint of cream, whip it until stiff, and one ounce of isinglass boiled and strained in about a pint of water. Boil it until reduced to half a pint. Boil in this water and isinglass, a vanilla bean, and when nearly cold, take out the bean, add four ounces of sugar, and when this is blood warm, stir in the cream. Eat with whipped cream.

RICE-MILK FOR CHILDREN

To every quart of milk, allow two ounces of rice. Wash the rice and put it with the milk in a close-covered stewpan, set it over a slow fire, and let it simmer gently for one hour and a half. It will scorch on a fierce fire.

NICE RICE CUSTARD

Take two tablespoonfuls of boiled rice. If it is very dry, wash it with a little warm water. Put it in a pan, add a tablespoonful of butter, three or four eggs beaten light, a quart of sweet milk, sugar enough to make it quite sweet, and one cup of picked and seeded raisins. Flavor with nutmeg and essence of lemon or vanilla. Bake lightly. Do not allow it to remain in the oven long, as the milk will become watery and thus destroy the jelly-like consistency of the custard. It is a nice and cheap dessert for children. The raisins may be omitted if they are objectionable.

APPLE POT PIE

First, the pastry: Rub into a pint of flour a heaping spoonful of lard. Strew in a little salt, and work it until the mass becomes numberless little globules and balls. Then moisten with cold water, and press them together until they adhere, and your pastry is made. It must not be kneaded or worked over at all. Let any cook try this method, and he will find it the best and easiest way to make fine leaf paste, and he will never again countenance the old rolling, larding, butter-spreading system.

Now for the fruit: Pare, core and quarter one dozen apples. Put them in a baking pan, with one large cup of sugar, one tablespoonful of spices, two of molasses and one of butter; add water until the fruit is nearly covered, and put it in the oven to bake and stew, and brown. When the apples begin to soften, dredge in a little flour, for the juice, though plentiful, must not be watery. Roll out the pastry. Cut the cover to suit the pan, and make the trimmings into dumplings, which must be dropped at intervals among the fruit. Fold the pie cover in half, make several oblique incisions for openings, lay it on and brown it lightly. Serve on a dish like peach cobbler. Like that substantial dessert, it may be eaten with cream.

PRESERVES, SYRUPS AND FRUIT JELLIES

HINTS ON PRESERVING

Preserving kettles should be broad and shallow, with a handle on each side. If you wish to preserve in small quantities, use a small kettle. A charcoal furnace is most desirable in warm weather, as you can put it where you like, and thus avoid the heat of the kitchen. Slow, gentle boiling is absolutely necessary in preserving and pickling.

Crushed or loaf sugar should be used for preserves, as it is less liable to ferment during the long hot summer.

Jelly bags may be made of cotton, linen, or flannel, and can be made like an old-fashioned reticule, with a string through the top, to close and suspend it while dripping.

It is a mistake to think dark fruits, like raspberries, strawberries, etc., can be preserved equally well with brown sugar, for the color of this sugar makes the preserves dark, or rather _dingy_, which is the proper word.

Glass is best for keeping preserves in, as they may be examined without opening the jars. When first put up they should be corked tightly, and dipped into coarse melted sealing-wax.

TO MAKE PRESERVES

Most fruits are much easier preserved than jellied. Weigh the fruit, and to each pound of fruit the usual rule is a pound of sugar; make a syrup of the sugar with a half pint of water to each pound of fruit. Boil it clear, then put in the fruit and cook it well, and boil gently till the fruit is clear.

TO GREEN FRUIT FOR PICKLING OR PRESERVING

Put vine leaves under, between, and over the fruit in a brass kettle, and over the leaves sprinkle a teaspoonful of beaten or ground alum; cover the fruit to be greened, with water, and boil it gently with the leaves and alum; if not a fine green, take more leaves and dust a little saleratus over them. Spread them out to cool when green, and proceed to preserve or pickle them as desired.

TO PRESERVE PEACHES

Select white clings if you desire to preserve them whole. Yellow peaches make the most transparent preserve, but cannot always be procured. If white clings are convenient, peel and weigh them, and to each pound of fruit put one pound of sugar and half a pint of water. Put the syrup to boil, clarify it with an egg, and as it boils remove the scum. Keep the peaches in cold water all the time the syrup is boiling, as water keeps the fruit in good color, while leaving it exposed darkens it. When the syrup has boiled clear, put in the peaches; let them boil gently for half an hour, then take them out on a dish for two hours; put them back in the syrup and boil again until they are clear; they are then done, and you can put them in jars and pour the syrup over them, and cork and seal up for future use.

ANOTHER WAY TO PRESERVE PEACHES

Peel, cut and weigh six pounds of peaches; take six pounds of fine white sugar, throw the sugar on the peaches until they are well covered, and let them stay all night. Early in the morning add three pints of water, and boil all together for one hour. Skim carefully, and then take the peaches out on a large dish, still keeping the syrup gently boiling, and skimming it as it boils. Lay the peaches in the sun on dishes for at least two hours, to harden. Taking the fruit out of the syrup a few times improves it, giving it firmness and transparency. Now replace the peaches in the syrup, and boil gently until they are clear. Cut peaches are much more easily kept than peaches preserved whole, but they are not so highly flavored. Cut fruit does not require so much boiling as whole fruit; this should be remembered in preserving.

PRESERVED CITRON

Pare off the green skin and all the soft part of the rind, then cut the firm part in strips, or any shape you fancy. Allow a pound and a quarter of sugar to each pound of rind; line your porcelain kettle with grapevine leaves and fill with the rind, scattering a little pulverized alum over each layer. Cover with vine-leaves three thick, pour on water enough to reach and wet these and cover with a close lid. Let them heat together for three hours, but the water must not actually boil. Take out the rind, which will be well greened by this process, and throw at once into very cold water. Let it soak for four hours, changing the water for fresh every hour. Then make a syrup, allowing two cups of water to every pound and a quarter of syrup. Boil and skim until no more scum comes up; put in the rind and simmer gently nearly an hour. Take it out and spread on dishes in the sun until firm and almost cool. Simmer in the syrup for half an hour; spread out again, and when firm put into a large bowl and pour over it the scalding syrup. Next day put the syrup again over the fire, add the juice of a lemon and a tiny bit of ginger-root for every pound of rind. Boil down until thick, pack the rind in jars and pour over it the syrup. Tie up when cool.

TO PRESERVE PEARS

Take small rich pears, and boil them gently in water until they will yield to the pressure of the finger. They must not be soft, or they will not preserve well. Take them out when a little boiled; let them cool, and pare them neatly, leaving a little of the stem on, as well as the blossom end. Make a syrup of a pound of sugar to a pound of fruit, and when it is boiling hot, pour it on the pears; next day boil them in the syrup till clear, and bottle them for use.

PINEAPPLE PRESERVES

Take fine pineapples, cut off all the rough parts, and each apple in quarters, shaping each piece alike. Boil the pineapples in just enough water to cover them, and put to this water all the cuttings, so as to make the syrup as rich in flavor as possible. When the pieces are tender, take them out, weigh them, and make a syrup of a pound of sugar to each pound of fruit, allowing a cup of the water the pineapples were boiled in, to each pound of fruit. Strain the water over the sugar, mix it, and let it boil fifteen minutes, by itself; skim it, and put in the pineapples, letting them boil until they are clear and perfectly tender. Pears done in this way make a delicious preserve. The usual way of putting them in the syrup without previous boiling, makes them little better than sweetened leather, as it makes them tough and stringy.

TO PRESERVE CRAB APPLES, GREEN

Wash the apples and boil them in a very little water, cover them with vine leaves, while on the fire simmering, and they will then be very yellow. Take them out and spread them on a large dish to cool. Pare and core them, put them back in the kettle, with fresh leaves to cover them. Hang them over the fire, or on the stove in a preserving kettle until they are green; then take them out of the pot, let them cool, weigh them, and allow a pound of sugar to a pound of fruit. Put only water sufficient to dissolve the sugar, as the fruit, having been already boiled, will require very little water--a small cupful to each pound being quite enough. Boil this syrup, skim it, and put in your green apples, and boil them until they are clear and tender. Put the apples in jars, turn the juice on to them, and when cold tie them up, or rather seal them in this Southern climate.

PEACH OR APPLE COMPOTE, FOR DESSERT

Dissolve and boil a pound of loaf sugar in a pint of water; skim it, pare six or eight apples, or a dozen peaches, throw them into the boiling syrup, and cook until tender and transparent. Lemon improves the apples, but peaches are better without it.

PRESERVED HUCKLEBERRIES

Take them just as they begin to ripen, pick and weigh them, allow a pound of fruit to a pound of sugar, then stew them until quite clear, and the syrup becomes thick. These make nice tarts when fruit is scarce.

PLUM PRESERVES

Get plums before they are dead ripe; allow a pound of sugar to a pound of fruit, dissolve and boil the sugar and water (allowing half a pint of water to a pound). Boil the syrup until it is thick, then put in the plums and boil them until they are transparent; then put them in sealed jars.

FIG PRESERVES

Boil the sugar and water syrup as directed in previous recipe. Let the figs be firm, not dead ripe or they will boil to a mass. They should be laid in alum the day before they are to be preserved, then taken out, washed, and put into the boiling syrup. Boil for three hours, or until transparent; then bottle as usual and seal up with wax.

MYRTLE ORANGE PRESERVE, OR HOME-MADE LIMES

Pluck the oranges before they turn yellow; they should be a rich dark green; cut a hole in the stem end and take out all the white pulp and seeds; scrape them carefully, grate the rind so as to break the oil cells, and allow the strong oil to escape. Wash them and throw them into strong salt and water; let them stay in it for three days, then soak them in fresh water three days. When you wish to preserve them you must boil them in clear water, slowly, in a brass kettle; cover them with a few orange leaves while boiling, which will green them, and boil until they are tender, then set them up to cool. Weigh as much sugar as you have oranges, and allow pound for pound; boil the syrup clear and then put in the oranges; boil gently for half an hour, or until green and yellow. Use only a silver spoon in making this preserve.

TO MAKE WATERMELON PRESERVES

Take the firm outside rind of the watermelon; scrape off the green and cut out the soft inside; cut the rind into any shapes you choose, stars, crescents, diamonds, etc. After they have been boiled in alum and leaves to green and harden, weigh them and make a syrup of a pound of sugar to a pound of fruit, with a cup of water to each pound. Boil the syrup clear, and put in the cut rinds, and boil them until transparent. Flavor with ginger for green color, and lemons for the yellow. If the rind is wanted yellow you must boil it with fresh lemon skins and a little saffron before preserving it.

ANOTHER WATERMELON RIND PRESERVE

In a bucket of cold water, put a handful of lime, stir it in, and when it settles clear, pour it over the watermelon rind you intend preserving; let it stay in the weak lime-water one day. Soak it a few hours, and get the taste of the lime from the rind, then put it in alum water and scald for ten minutes. Put grape-leaves in with the alum water while scalding; they will make the rind green. Take the rind from the alum, and put it in cold water for a few hours, and when cold, boil it in strong ginger tea until it is soft, and tastes of the ginger. Make the syrup of one and a half pounds of sugar to each pound of rind, and a half pint of water to each pound of sugar. Let it cook slowly, skim it, and when it looks clear, put in the rind, and let it cook slowly until clear and transparent. The rind should be cut into beautiful shapes, and preserved with care. This is a little trouble; but the housekeeper is amply repaid by the beauty of the preserve.

TO MAKE ANY KIND OF FRUIT JELLY

Wash and drain the fruit, put it in a stone jar, and put the jar into a kettle of water over the fire; let it boil, but see that none of the water gets into the fruit. When the fruit is tender, it will begin to break; pour it now into a flannel bag, but do not squeeze it--that will make the jelly cloudy. To each pint of juice strained, add one pound, or one pound and a quarter of white sugar, and the half of the beaten white of an egg. Boil this rapidly, skim, but do not stir the syrup, as stirring breaks its continuity and prevents its jellying. Boil it twenty minutes, and try a little in some cold water, to find out if it jellies; if it does not, boil it a little longer. Too much boiling, or too slow boiling, injures jelly and makes it ropy. Too much sugar will cause jelly to grain; the quantity used must be in accordance with the requirements of the fruit, acid fruit requiring more sugar and dead ripe fruit less. Red currants take more sugar than black currants; they also take more time to boil to a jelly. A little practice _and a few mistakes_ will make anyone who takes pleasure in cooking a good jelly-maker and preserver.

CRAB APPLE JELLY