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Classic
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page 214
what form you please, turn the other side up, and dry that. Keep them in a box,
with layers of paper.
They are for deserts; and are also useful as a stomachic, to carry in the pocket
on journeys, or for gentlemen when shooting, and for gouty stomachs.
Orange-flower Cakes.
Put four ounces of the leaves of the flowers into cold water for an hour; drain,
and put between napkins, and roll with a rolling-pin till they are bruised; then
have ready boiled a pound of sugar to add to it in a thick syrup, give them a
simmer, until the syrup adheres to the sides of the pan, drop in little cakes on
a plate, and dry as before directed.
To preserve Oranges or Lemons in Jelly.
Cut a hole in the stalk part, the size of a shilling, and with a blunt small
knife scrape out the pulp quite clear without cutting the rind. Tie each
separately in muslin, and lay them in spring-water two days, changing twice a
day; in the last boil them tender on a slow fire. Observe that there is enough
at first to allow for wasting, as they must be covered to the last. To every
pound of fruit, weigh two pounds of double-refined sugar, and one pint of water;
boil the two latter together with the juice of the orange to a syrup, and
clarify it, skim well, and let it stand to be cold; then boil the fruit in the
syrup half an hour; if not clear, do this daily till they are done.
Pare and core some green pippins, and boil in water till it tastes strong of
them; don't break them, only gently press them with the back of a spoon; strain
the water through a jelly-bag till quite clear; then to every pint put a pound
of double-refined sugar, the peel and juice of a lemon, and boil to a strong
syrup. Drain off the syrup from the fruit, and turning each orange with the hole
upwards in the jar, pour the apple-jelly over it. The bits cut out must go
through the same process with the fruit. Cover with brandy-paper.
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