The cook and confectioner's guide; or female's instructor in cookery, confectionery, making wines, preserving, pickles, &c. : with every necessary information connected with the above arts / by W. Carter.
- Carter, Wm. (William)
- Date:
- [1800?]
Licence: Public Domain Mark
Credit: The cook and confectioner's guide; or female's instructor in cookery, confectionery, making wines, preserving, pickles, &c. : with every necessary information connected with the above arts / by W. Carter. 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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![/e 14 Dried Apples. Put them in a cool oven six or seven times, and flatten them by degrees, and gently, when soft enough to bear it. If the oven be too hot it will waste them, and at first it should be very cool. The biffin, or any tart apples are the sorts for drying. Gooseberry Jam, for Tarts. Put twelve pounds of the ripe red hairy gooseberries, gathered in dry weather, into a preserving pan with a pint of currant juice, let them boil pretty quick, beat them with the spoon, when they begin to break put to them six pounds of sugar and simmer slowly to a jam, it requires long boiling or it will not keep. It is not an expensive thing, yet it is excellent for tarts or puffs. Be careful it does not burn to the bottom. Raspberry Jam. Weigh equal quantities of fruit and sugar, put the former into a preserving pan, boil and break it, stir constantly, and let it boil very quickly; when most of the juice is wasted add the sugar, and simmer it, skim half an hour. This way the jam is greatly superior in colour and flavour to that which is made by putting the sugar in first. Damson Cheese. Bake or boil the fruit in a stone jar, or put in a saucepan of water over the fire; pour off some of the juice, and to every two pounds of fruit put half a pound of sugar, set the fruit over a fire in a pan, let it boil quickly till it begins to look dry, take out the stones and add the sugar, stir it well in and simmer two hours slowly, then boil it quickly half an hour till the sides of the pan begin to candy. Pour the jam into potting pans or dishes an inch thick, so that it may cut firm. Should the skins be disliked, then the juice is not to be taken out but after the first process, the fruit must be pulped through a coarse sieve, with the juice, and managed as above. All the] juice may remain in and boiled to evaporate, but do](https://iiif.wellcomecollection.org/image/b21530804_0018.jp2/full/800%2C/0/default.jpg)
