|
Classic
Cook Books
< last page | next page >
page 145
Candied Preserves.
If your preserves candy, set the jars in hot water for half an hour; if they are
in glass jars put them in something else, as glass cracks easily, when exposed
to heat. Preserves made with white Havana sugar are not so liable to candy as
others. Common preserves are improved, and are more certain to keep well, by
being placed on flat dishes and set in a brick-oven after the bread is taken
out: they may remain two or more hours without injury. When preserves are about
to boil over, you should have a common fan at hand and fan them, which will
sometimes answer instead of taking them from the fire.
Cider Marmalade.
Boil two gallons of sweet cider down to one gallon; have ready two gallons of
apples, pared and cut; pour the cider out of the kettle, and clean it; then put
in the apples, and pour the cider in, and two or three pounds of sugar; if it
will not hold all conveniently, add at intervals; let them stew four hours; do
not stir till they are nearly done--stirring makes fruit stick to the kettle and
burn; if you stir once you must keep on. This is a pleasant sauce for dinner, or
eaten with bread and butter at tea, and will keep in a cool place through the
winter.
Tomato Figs.
Take six pounds of sugar, to one peck (or sixteen pounds) of ripe tomatoes--the
pear-shaped look best; put them over the fire (without peeling) in your
preserving kettle, their own juice being sufficient without the addition of
water; boil them until the sugar penetrates and they are clarified. They are
then taken out,
< last page | next page >
Classic
Cook Books
|
