The housekeeper's guide; or, A plain and practical system of domestic cookery / By the author of "Cottage comforts".

  • Esther Copley
Date:
1834
Catalogue details

Licence: Public Domain Mark

Credit: The housekeeper's guide; or, A plain and practical system of domestic cookery / By the author of "Cottage comforts". Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    1>Ut tIiem I,nt0 co]cl and salt till next day. Then ETnan.et,tle ?fb0i,ing water’ into which put them and bod till tender. Drain them well from the hitter liquor and put them in cold water for an hour: again drain put them into a China bowl, and pour over clarified sugar boiling hot, enough to cover them. Let them lie wo days ; then strain the syrup : add sugar in the pro- portmn of three quarters of a pound to a pint. Reduce it by boding tdl the syrup is quite thick ; then put in the chips ; simmer them a few minutes, and again set by for two days in the syrup. Once more repeat this, and af- ter having again remained two days in the syrup, drain them for candying, which is to be done as followsfor three pounds of chips allow two pounds of sugar which bod to the third degree. Having drained the chips and mped them with a dry cloth, put them into the syrup, stilling them about till the sugar becomes white: then take them out with two forks, shake them lightly in a iie sieve, and dry them over a stove or in an almost cold oven. N. B. This should be done at the time of wine mak- ing, when many rinds of oranges and lemons would otherwise be thrown away. fibf. Transparent marmalade.—For this purpose use only the pulp and juice. Having squeezed the juice, rinse the pulp in as much water as is required to clarify the sugar. Allow a pound and a quarter of sugar for each pint of juice; boil till all the water has evaporated (see second degree p. 304); then mix the juice and let it boil briskly for twelve minutes, skimming it well. 685. Barberries for tarts.—Strip them from the stalks, and, having weighed the fruit, scald it in a stone jar on a hot hearth, or in a kettle of water, till quite tender ; then put them into the preserving pan, and when thev boil up, add three quarters their weight in loaf sugar. Let them boil twenty minutes. Barberries in bunches may be pre- served in syrup, and candied in the same manner as No. 675. They are chiefly used for .garnish. 686. To bottle gooseberries or damsons.—Gooseberries