The dictionary of daily wants / [Robert Kemp Philp].

  • Robert Kemp Philp
Date:
[1861]
Catalogue details

Licence: Public Domain Mark

Credit: The dictionary of daily wants / [Robert Kemp Philp]. Source: Wellcome Collection.

    55/1152 page 45
    of cream, the juice of a lemon, and then freeze. Apricot.s, 20; sugar, fib.; apricot kernels. 10; cream, Ipint; lemon juice, t. ATKICOT JA3I.—Take a dozen apri- cots, not too ripe, halve them and remove the stones, lay tliem with their Insides up- permost in a dish, and strew over them three quarters of a pound of sugar; let them lie until the sugar becomes absorbed, then add the kernels which have been previously blanched, and boil the whole together for half an hour, let it cool, and pot. Apricots, 12; kernels, 12; sugar, fib. AI’RICOT jelly.—Divide two dozen ripe apricots into halves, pound half of the kernels in a gill of water, and a teaspoonful lemon juice; reduce the fruit to a pulp and mi.K the kernels with it; put the whole into a stewpan with a pound of sugar, boil thoroughly, skim till clear, and pot. Apricots, 24; kernels, 12; water, 1 gill; lemon juice, teaspoonful; sugar, lib. APRICOT JIAR1L4.LADE. — Divide, .itoue, and slice thirty apricots and their kernels ; put them into the pan with a pound and a half of sugar and half a pint of water; boil them fill tender, scum till clear, and pot. Apricots, 30; kernels, 30; sugar, Iflb.; water, f pint. APRICOT PASTE.—Put any quantity of truit required into a stewpan, stew it till tender; then remove the stones, and pass the fruit through a hair sieve; add an equal weight of clarified sugar; mix well together and dry in a very slow oven. APRICOT PIE.—Ihck and wash the fruit and fill the dish with it, raise the centre high, and introduce a teacup beneath; add sugar a*' required, cover with a light paste, and bake in a moderate oven. APRICOT PUDDING.—Mix the grated crumbs of a stale penny loaf with a pint of hot cream, add a quarter of a pound of sugar, the yolks of four eggs, and a glass of white wine. Halve twelve ripe apricots, and pound them with si.x of the kernels, then mix the whole of the ingredients together, place them in a dish, cover with a light paste, and bake for half an hour. i^ Bread, 1 penny loaf; sugar, Jib.; * yolks; cream, 1 pint; white wine, 1 ^assful; apricots, 12 ; kernels, 6. APRICOT RATAFIA. — Cut two dozen apricots into small slices, pound half of the kernels and put both together into a jar; add three pints of brandy, half a pound of sugar, a stick of cinnamon, and six cloves. Make the jar air tight, and let it remain for a fortnight, frequently shaking it in the meantime; then strain off into bottles, and keep in a cool place. iplT Apricots, 24; kernels, 12; brandy, 3 pints; sugar, ilb.; cinnamon, 1 stick; cloves, 6. apricot tart. — Spread puff-paste equally on a baking tin, and cover it with apricot marmalade about a quarter of an inch in depth; then cut some paste into narrow strips, roll it, and arrange it cross- wise over the marmalade, bake in a mode- rate oven. apricot wine.—Boil seven quarts of 45 water and si.x pounds of sugar together; scum it and put in twelve pounds of apricots, pared and stoned ; hoil till the truit is ten- der, then drain the liquor off; let it stand to cool, and bottle. Water, 7 quarts; sugar, Gibs.; apri- cots l2lbs APRICOTS DRIED.—Pare apricots, re- move the stones, blanch the kernels, and re- place them in the apricots; on every pound of fruit strew a pound of sugar, and let them stand till the sugar has extracted the juice, then boil them together slowly; when the fruit becomes tenaer, take it out and boil the syrup separately till rich and thick, then pour it over the fruit, and in three days put it upon dishes and dry them on gl.isses in the sun. APRICOTS *IN BRANDY.—Put apricots whole into ajar that has a close cover, add to them one fourth their weight of sugar, and brandy so that it covers them; lay a piece of thick paper between the fruit and the lid, and close it; set the jar into a sauce- pan of water over the fire till the brandy becomes hot, but not boiling; let it stand to cool, and close securely. APRICOTS PRESERVED.—Pare apri- cots, and remove the stone without dividing the fruit; lay them in a dish, and strew over them an equal weight of sugar; let them stand for a night, then simmer gently, add the kernels which have been previously blanched, skim till clean, place the fruit into jars, pour the syrup over it, let it cool, and then fasten down. APRICOTS PRESERVED GREEN.- Lay vine or apricot leaves at the bottom of the pan, then fruit, and so on alternately til) full, the upper layer being leaves ; then fill with spring water and cover down; set the pan at some distance from the fire, and let it remain for five hours. Make a thin syrup of some of the juice, and drain the fruit, let both cool; then add the syrup to the fruit and set the pan at a proper distance from the fire, so that the fruit may green without cracking or boiljng; then remove them and let them stand for three or four days ; then pour off a portion of the syrup, which boil with more sugar, and a little sliced ginger added. AYlien cold, and the thin syrup has been absorbed by the fruit, pour the thick over it, then pot. APRIL, Gardening for.—The following is an alphabetical list of plants and roots in the Kitchen Garden, which require atten- tion during this month. Alexanders, sow'. Angelica, sow. Artichokes, dress and plant. Asj)aragus, sow, plant, force in hot beds, dress established beds. Seans, plant, hoe, and advance. Brocoli, soiv, prick out seed- lings, leave for seed. Cabbages, plant, prick out seedlings, sow, earth up, and advance. Carrots, sow, weed advancing crops. Cauli- flowers, plant out from glasses, prick out seedlings, sow. Celery, sow, earth up, dress old plantations, leave for seed. Cucumbers, sow, prick out seedlings, ridge out, and advance. Cress (American), sow. Endive, sow. Fennel, sow or plant. Horseradish, plant. A'ule, sow and plant, /.eeti, leave for seed. Lettuces, sow, plant out from frames,
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