|
Classic
Cook Books
< last page | next page >
page 211
finger in, but it must not boil. Put the fruit into a jar, and pour the brandy
on it. When cold, put a bladder over, and tie it down tight.
To dry Apricots in half.
Pare thin and halve four pounds of apricots, weighing them after; put them in a
dish; strew among them three pounds of sugar in the finest powder. When it
melts, set the fruit over a stove to do very gently; as each piece becomes
tender, take it out, and put it into a china-bowl. When all are done, and the
boiling heat a little abated, pour the syrup over them. In a day or two remove
the syrup, leaving only a little in each half. In a day or two move turn them,
and so continue daily till quite dry, in the sun or a warm place. Keep in boxes
with layers of paper.
Apricot Cheese.
Weigh an equal quantity of pared fruit and sugar, wet the latter a very little,
and let it boil quickly, or the colour will be spoiled; blanch the kernels, and
add to it. Twenty or thirty minutes will boil it. Put it in small pots or cups
half filled.
Orange Marmalade.
Rasp the oranges, cut out the pulp, then boil the rinds very tender, and beat
fine in a marble mortar. Boil three pounds of loaf-sugar in a pint of water,
skim it, and add a pound of the rind; boil fast till the syrup is very thick,
but stir it carefully; then put a pint of the pulp and juice, the seeds having
been removed, and a pint of apple-liquor; boil all gently until well jellied,
which it will be in about half an hour. Put it into small pots.
Lemon marmalade do in the same way; they are very good and elegant sweetmeats.
Transparent Marmalade.
Cut the palest Seville oranges in quarters, take the pulp out, and put it in a
basin, pick out the seeds and skins. Let the outsides soak in water with a
little salt all night, then boil them in a good quantity of springwater till
tender; drain and cut them in very thin slices,
< last page | next page >
Classic
Cook Books
|
