Part 13
AN EASY WAY OF PRESERVING PINE-APPLES.--Take pine-apples, as ripe as you can possibly get them; pare them, and cut them into thin, circular slices. Weigh them, and to each pound of pine-apple allow a pound of the best double-refined loaf-sugar. Place a layer of the pine-apple slices in the bottom of a large, deep dish, or white-ware pan, and sprinkle it thickly with a layer of the sugar, which must first be powdered. Then put another layer of the pine-apple, and sugar it well; and so on, till the dish is full; finishing with a layer of sugar on the top. Cover the dish, and let it stand all night. In the morning remove the slices of pine-apple to a tureen. Pour the syrup into a porcelain preserving-kettle, and boil and skim it at least half an hour. Do not remove it from the fire, till the scum has entirely ceased to rise. Then pour the syrup, _boiling hot_, over the slices of pine-apple in the tureen. Cover it, and let it stand till cold. Then transfer the sliced pine-apple and the syrup to wide-mouthed glass jars, or to large tumblers. Cover them well, pasting down thick white paper over the top.
FINE PINE-APPLE MARMALADE.--Take the largest, ripest, and most perfect pine-apples. Pare them, and cut out whatever blemishes you may find. Weigh each pine-apple, balancing the other scale with an equal weight of the best double-refined sugar, finely powdered, _at home_. The white sugar, that is sold ready-powdered, is generally so adulterated with finely pulverized starch, as to have very little strength or sweetness, and is, therefore, unfit for sweetmeats, as, when made with it, they will not keep. Grate the pine-apples on a large dish; using a large, coarse grater, and omitting the hard core that goes down the centre of each. Put the grated pine-apple and the sugar into a preserving-kettle, mixing them thoroughly. Set it over a moderate and very clear fire, and boil and skim it well, stirring it after skimming. After the scum has ceased to appear, stir the marmalade frequently till it is done, which will generally be in an hour, or an hour and a half after it has come to a boil. But if it is not smooth, clear, and bright, in that time, continue the boiling till it is. Put it, warm, into tumblers, or broad-mouthed glass jars. Lay inside the top of each, doubled white tissue-paper, cut exactly to fit, and press it down lightly with your finger, round the edge, so as to cover smoothly the surface of the marmalade. Then paste strong white paper over the top of each glass, and set them in a cool, dry place.
This is a very delicious preparation of pine-apple.
THE BEST WAY OF PRESERVING PINE-APPLES.--Take six large, fine, ripe pine-apples. Make them very clean, but do not pare off the rind, or cut off the leaves. Put them, whole, into a very large and very clean pot or kettle. Fill it up with cold water, and boil the pine-apples till they are so tender that you can penetrate them all through with a twig from a broom. Then take them out and drain them. When cool enough to handle without inconvenience, remove the leaves, and pare off the rind. The rind and leaves being left on, while boiling, will _keep in_ the flavour of the fruit. Cut the pine-apples into round slices, about half an inch thick, extracting the core from the centre, so as to leave a round hole in the middle of every slice. Weigh them; and to each pound allow a pound of double-refined loaf-sugar, broken up and powdered. Cover the bottom of a large dish, or dishes, with a layer of the sugar. On this, place a layer of pine-apple slices; then a layer of sugar; then one of pine-apple; and so till the pine-apple slices are all covered; finishing with a layer of sugar. Let them stand twenty-four hours. Then drain the slices from the syrup, and lay them in wide jars. Put the syrup into a clean preserving-kettle, and boil and skim it till the scum ceases to rise. Then pour it hot upon the pine-apple. While still warm, cover the jars closely, and paste paper over them. They will be found very fine.
QUINCES may be preserved in a similar manner; first boiling them whole, with the skin on; then peeling them, and extracting the cores; then slicing the quinces into round, thin pieces, and letting them stand twenty-four hours in layers of sugar. Boil the syrup, and pour it over the quinces, after they are in the jars.
Save the parings and cores, and also some of the water in which the quinces were boiled. Weigh the boiled cores and parings, and to each pound allow a half-pint of the quince-water. Set them over the fire, in a clean kettle, and boil them, till dissolved as much as possible. Then strain them through a linen bag. To each pint of juice allow a pound of loaf-sugar, powdered. Having washed the kettle, put in the sugar; pour on it the quince-liquor; and boil it till it becomes a jelly. Try it, by holding a spoonful in the open air, and, if all is right, it will congeal very soon.
FINE ORANGE MARMALADE.--Quarter some large, ripe oranges, and remove the rind, the seeds, and the strings, or filaments; taking care, as you do so, to save all the juice. Put the pulp and juice into a porcelain sauce-pan, and mix with it an equal quantity of strained honey. If not sweet enough, add some powdered loaf-sugar. Boil them together slowly, stirring it frequently. Try if it is done, by taking out a spoonful, and placing it in the cold air. If, in cooling, it becomes a very thick marmalade, it is sufficiently boiled. Put it into wide-mouth glass jars, and cover it closely; first, with a double white tissue-paper, cut exactly to fit the surface of the marmalade, and then with thick white paper, pasted down, carefully, over the top of the jar. A cover of bladder, soaked in water, and put on wet, that it may contract in drying, is still better.
APPLE MARMALADE.--Break up four pounds of fine loaf-sugar. Put it into a preserving-kettle, and pour on a quart of clear, cold water. When the sugar has melted, stir it; set the kettle over the fire, and let it boil for a quarter of an hour after it has come to a boil; skimming it well. Have ready some fine, ripe pippin or bell-flower apples, pared, cored and sliced. There must be apple enough to weigh four pounds, when cut up. Put it into the syrup, adding the grated rinds of four large lemons. Let it simmer, stirring it well, till the apple is all dissolved, and forming a smooth mass. Then add the juice of the lemons; boil it fast; and continue boiling and stirring, till it becomes a very thick marmalade. It will generally require _simmering_ an hour and a half, and _boiling fast_ half an hour, or more. When it is done, put it, warm, into deep white-ware jars; cover it closely, and paste paper over the top, or tie a piece of bladder closely; and put it away in a dry, cool place. If you want any for immediate use, put some into a handsome mould, and, when cold and firm, turn it out on a glass dish; first dipping the mould in warm water.
FINE ORANGE JELLY.--Take four large calves’ feet, that have been singed, but not skinned. Boil them in a gallon of clear, soft water, till the liquid is reduced to one quart, and all the meat has dropped from the bones. Strain it into a pan, cover it, and let it stand till next morning. It should then be a firm cake. Take a knife, and carefully remove all the fat from the top of the cake, and all the sediment from the bottom, and press some clean, soft, blotting-paper (or white paper) upon it, to clear it from all remains of greasiness. Then cut the cake of jelly into slices, and put it into a preserving-kettle. Add to it a pound and a half of loaf-sugar, broken up, a pint and a half of strained orange-juice, and the yellow rinds of four oranges, pared thin, and cut in pieces. Beat, slightly, the whites of six eggs, and add them to the mixture, with three of their shells, crushed small. Set the kettle over a clear fire, and stir till you see indications of the scum begin to rise. Then cease stirring, immediately, or the jelly will be cloudy. After it has come to a boil, simmer it ten minutes. Then take it off the fire. Let it stand about five minutes, and then pour the whole into a jelly-bag; place a white pan beneath, for the jelly to drip into. Take care not to squeeze the bag, or the clearness of the jelly will be irrecoverably destroyed. If it is not clear, on first running through, empty the bag, wash it clean, and return the jelly to it, and let it drip again. Repeat this, if necessary, till it is quite bright and transparent. When it has congealed, and become firm, put it into a glass bowl, and break it up. If you wish it in moulds, put it into them, of course, while it is liquid; but not till it is quite clear.
It will be clear much sooner, and with certainty, if you add two or three blades of isinglass, when it first begins to boil.
The oranges should be ripe, high-coloured, and rolled under the hand, to increase the juice.
EXCELLENT CURRANT-JELLY.--The currants should be quite ripe, but not _over_-ripe. Having picked them from the stems, put the fruit into a large stone jar, or pitcher, and tie closely over the top a very thick paper, (for instance, sugar-loaf paper, or coarse brown.) Set the jar into a kettle of boiling water, the water not quite reaching the top of the jar; and let the currants remain over a moderate fire an hour after they have begun to boil. Then pour them into a linen bag, and let the juice drip into a vessel beneath. Do not squeeze the bag, or the jelly will not be clear. When the juice has ceased to drip, measure it; and to each quart allow a pound of the best double-refined loaf-sugar, broken up. Crush the sugar small, by rolling it on a clean paste-board, with a rolling-pin. Put the juice (_without the sugar_) into a preserving-kettle, and let it just come to a boil. Then take it off; and, while it is very hot, immediately stir into it the sugar, a handful at a time, using a wooden spoon to stir it with. If the sugar is of the best sort, it will require no skimming, and will have no sediment. Therefore, as nothing of it will be lost or wasted, it is more economical than sugar of inferior quality. Put the jelly immediately into tumblers, or white jars, and cover it at once; first, with double white tissue-paper, cut to fit exactly the inside of the top; and then with writing-paper, cut larger, so as to turn downward, round the outside of the top. Paste the paper firmly on, and set the jelly away in a dry, cool place. Notch the edge of the paper, with scissors.
White currant-jelly may be made as above. It will be a clear, bright, amber colour.
Raspberry, strawberry, grape, gooseberry, and cranberry-jelly, can be made in this manner. For the gooseberry, allow a pound and a half of sugar to every pint of juice; for the cranberry, a pound and a half, also.
FINE BLACK CURRANT-JELLY.--Make black currant-jelly according to the above receipt; except that when you have stemmed the black currants, and put them into the jar, to boil, you must add a little water; allowing a small half-pint of water to each quart of the stemmed currants. The juice of black currants is so very thick, that, if undiluted, the jelly would be tough and ropy.
FOUR FRUIT JELLY.--Take equal quantities of ripe strawberries, raspberries, currants, and red cherries. All should be fully ripe, and the cherries must be stoned, taking care to save the juice that comes from them in stoning. Add it, afterwards, to the rest. Mix the fruit together, and put it in a linen bag. Squeeze it well into a tureen placed beneath. When it has ceased to drip, measure the juice; and to every pint, allow a pound and two ounces of the best double-refined loaf-sugar, finely powdered. Mix together the juice and the sugar. Put them into a porcelain preserving-kettle; set it over the fire, and let it boil half an hour--skimming it frequently. Try the jelly by dipping out a spoonful, and holding it in the open air. If it congeals readily, it is sufficiently done. Put the jelly warm into tumblers or other wide-topped glasses. Cover it with double-tissue paper, which must be white, and cut exactly to fit the surface of the jelly. Lay it nicely and smoothly inside the top of the glass, pressing it down with your fingers all round the edge. Then paste white paper over the top, and a little way down the sides of the glass, notching it round with scissors to make it fit the better.
Set away the jelly in a cool dry closet.
BARBERRY JAM.--Take barberries that are perfectly ripe. Pick them from the stems; and to each quart of berries, allow three-quarters of a pound of clean rich brown sugar. Mash the barberries, and put them with all their juice into a preserving-kettle, mixing with them the sugar, and stirring it well in. Boil and skim till the scum ceases to rise, and the jam has become a thick mass, which it will not be in less than an hour. Put it warm into stone or glass jars. Cover them immediately and paste down paper over their tops. It is a cheap and good sweetmeat for family use, either on the tea-table or in tarts.
Barberries in bunches may be put loosely into jars, and sufficient cold molasses poured in to fill up the vessels, which must be kept tightly covered. Frost grapes, also, can be kept in this homely manner.
DAMSON JAM.--Fill a stone jar with fine ripe damsons that have been washed in cold water but not dried. Cover it, set it in an open kettle with water which must not quite reach the neck of the jar, and place it over a hot fire. Let the water boil round the jar, till the stones of the damsons are all loose, and falling out from the pulp. Then transfer the damsons and their juice, to a broad pan, and carefully pick out all the stones. Next mash the pulp with a broad flat wooden ladle, or with a potatoe-masher, till it is all smooth and of an even consistence throughout. Then measure it; and to every quart of the pulp allow a pound and a half, or three large closely-packed pints of the best brown sugar. Stir the sugar and pulp well together, till it becomes a thick jam. Put the jam into a clean preserving-kettle, and boil it slowly an hour or more, skimming it well. When done, put it into broad flat stone jars, pressing it down, and smoothing the surface with the back of a large spoon. Cover the jars closely, and put them away in a cool dry place. If more convenient, you can put the jam into tumblers, pasting thick white paper closely over each. If properly made it will be so firm that you may cut it down in slices like cheese.
Plum jam may be made as above; but damsons are better for this purpose, and also for jelly, as the juice is much thicker and richer than that of plums.
It is an old-fashioned error to use unripe fruit for any sort of sweet-meat. When the fruit is thoroughly ripe it has more flavour, is far more wholesome, and keeps better.
AN EXCELLENT WAY OF PRESERVING STRAWBERRIES.--Select the largest and finest strawberries. Having hulled them, or removed the green tops, weigh the strawberries; and allow to each pound a pound of the best double-refined loaf-sugar, finely powdered. Divide the sugar into two equal portions. Put a layer of strawberries into the bottom of a preserving-kettle, and cover them with a layer of sugar; then a layer of strawberries; then a layer of sugar; until half the sugar is in. Next set the kettle over a moderate fire, and let it boil slowly, till all the sugar is melted. Then put in, gradually, the remainder of the sugar; and after it is all in, let it boil hard for five minutes, taking off the scum with a silver spoon; but there will be little or no scum if the sugar is of the very best quality. Afterwards remove the kettle from the fire, and take out the strawberries, one at a time, in a tea-spoon. Spread out the strawberries on large flat dishes, so as not to touch each other, and set them immediately in a cold place or on ice. Hang the kettle again on the fire and give the syrup one boil up; skimming it, if necessary. Place a fine strainer over the top of a mug or pitcher, and pour the syrup through it. Then put the strawberries into glass jars or tumblers; pour into each an equal portion of the syrup. Lay at the top a round piece of white paper dipped in brandy. Close the jars tightly, and paste paper over them.
Raspberries may be preserved as above. Also large ripe gooseberries. To each pound of gooseberries allow a pound and a half of sugar.
VERY FINE PRESERVED PEACHES.--Take fine ripe free-stone peaches; pare them; cut them in half and remove the stones. Have ready a sufficiency of the best double-refined loaf-sugar, finely powdered. Weigh the sugar and the peaches together, putting the sugar into one scale and the peaches into the other, and balancing them evenly. Put the peaches into a large pan or tureen, and strew among them one-half of the sugar. Cover them, and let them stand in a cool place till next morning. Then take all the juice from them, and put it into a porcelain preserving-kettle with the remainder of the sugar. Set it over a moderate fire, and boil and skim it. When it is boiling well, and the scum has ceased to rise, put in the peaches and boil them till they are perfectly clear, but not till they break; carefully skimming them. Boil with them a handful of fresh clean peach-leaves tied in a bunch. When quite clear take the peaches out of the syrup, and put them on a flat sloping dish to drain into a deep dish placed below it. Take this syrup that has drained from the peaches, put it to the syrup in the kettle, and give it one more boil up. Then throw away the leaves. Lay the peaches flat in small glass jars. Pour an equal portion of the hot syrup into each jar, and put on the top a table-spoonful of the best white brandy. Cork the jars, and paste down paper closely over the mouth of each.
COMMON PEACH JAM.--Take good ripe free-stone peaches, pare them, and cut them into small pieces, seeing that none are blemished in the least. Cover the bottom of a stone jar with a _thick_ layer of powdered sugar, (very good brown sugar will do when strict economy is expedient,) then put in a layer of the cut peaches, (without any cooking;) then another of sugar; then one of peaches, and so on till the jar is filled; packing the contents down as closely as possible. The top layer must be of sugar, spread on thickly. Cover the jar immediately, and paste paper down closely over the cover. This jam will be found very good for children; and for family use when fresh peaches are not to be had. It may be put into plain pies, or spread over the paste of a rolled-up pudding. If the peaches are free from decay-spots, and the sugar in sufficient abundance, the jam will keep many months; always excluding the air from the jar.
TO PRESERVE GREEN GAGES.--Take gages that are perfectly ripe. Weigh them; and to each pound of fruit allow a pound of the best double-refined loaf-sugar, broken up. Put a layer of grape-leaves in the bottom and round the sides of your preserving-kettle. Then put in the gages, interspersing them thickly with vine-leaves, and covering them with a thick layer. Pour in just enough of water to keep them from burning. Set the kettle over the fire, cover it, and let it simmer slowly till the gages are well greened. Then take them out, and spread them on a large dish to cool. Afterwards prick them in several places with a needle. Having washed the kettle clean, put the sugar into it with a very little water,--about half a pint to each pound of sugar. Set it over the fire, and boil and skim it till no more scum rises. Then put in the gages, and boil them half an hour. When done, and cold, put them into glass jars, and pour the syrup over them. Paste paper closely down over the lids of the jars.
FINE BRANDY PEACHES.--Take large ripe free-stone peaches: the white ones are best for this purpose. Having rubbed off the wool with a clean flannel, put the peaches whole into boiling water, just to scald, but not to boil them. Having remained in about five minutes, take them out, and put them into cold water for an hour or more. After which, drain them in a sieve, and wipe them dry. While the peaches are cooling, prepare a syrup for them; allowing two pounds of the best double-refined loaf-sugar, and the white of two eggs, and a pint of water, to two dozen large peaches. Having broken up the sugar, put it into a preserving kettle. Beat the white of egg to a stiff froth, and stir it into the water. Then pour the water on the sugar, and let it dissolve before you set the kettle over the fire; stirring it several times. Boil and skim it well. When it is nearly up to the top, throw in a small tea-cup of cold water. When it rises again, take it off the fire, and let it stand close to it for a quarter of an hour; then skim it well, and pour it carefully into a pitcher, taking care not to disturb any sediment that may remain at the bottom of the preserving kettle. Put the peaches into wide-mouthed glass jars, and pour into every jar an equal portion of the syrup. Then fill up the jars with the best white brandy. Cork them tightly, and paste paper closely over the tops; or tie on each a piece of bladder, that has first been soaked to make it contract and fit the closer when dry.
EXCELLENT BRANDY PEACHES.--Take fine large free-stone peaches, quite ripe, but not too soft. Put them into a pan containing a weak solution of sal-eratus and water; and let them lie in it till you find, upon trial, that the wool can be easily rubbed off with a coarse clean towel. Weigh them; and to each pound of peaches allow a pound of broken-up loaf-sugar,--the best double-refined. Then crush the sugar by rolling it with a rolling-pin. Have ready some large glass jars, with lacquered tin covers. Put a layer of sugar into the bottom of each jar; then a layer of peaches; then sugar; then peaches; and so on till the jar is very nearly full,--the upper layer being of sugar. Then pour in some of the best white brandy till the jars are filled quite to the top. Cover them closely, and set them into a large flat-bottomed kettle of cold water. The water must be a little below the tops of the jars. Place the kettle over a moderate fire, and keep the peach-jars boiling in it half an hour after they have come to a boil. Then set them away in your sweetmeat closet.
As the lids of glass jars seldom fit tightly, put beneath each lid a round of thick, soft white paper, and cover the top of the outside with a piece of bladder tied down.
BRANDY PEARS may be done as above. It is customary to leave the stems on. Rub off, upon some lumps of the sugar before crushing it, the yellow rind of several fresh lemons, and squeeze the lemon-juice among the crushed sugar. Allow the rind and juice of one large lemon to a small jar of pears. In whatever way pears are cooked, they should always be flavoured with lemon; otherwise they will be insipidly sweet.
To colour them a fine red, tie up a little cochineal, or some well-picked alkanet, in a very thin muslin or bobbinet bag, and boil it with the pears. When done, take out the bag.