|
Classic
Cook Books
< last page | next page >
page 222
pared, but wiped clean. Boil them very quick, close covered, till the water
becomes a thick jelly; then scald the quinces. To every pint of pippin-jelly put
a pound of the finest sugar; boil it, and skim it clear. Put those quinces that
are to be done whole into the syrup at once, and let it boil very fast; and
those that are to be in halves by themselves; skim it, and when the fruit are
clear, put some of the syrup into a glass to try whether it jellies before
taking off the fire. The quantity of quinces is to be a pound to a pound of
sugar, and a pound of jelly already boiled with the sugar.
Excellent Sweetmeats for Tarts, when Fruit is plentiful.
Divide two pounds of apricots when just ripe, and take out and break the stones;
put the kernels without their skins to the fruit; add to it three pounds of
greengage plums, and two pounds and a half of lump sugar; simmer until the fruit
be a clear jam. The sugar should be broken in large pieces, and just dipped in
water, and added to the fruit over a slow fire. Observe that it does not boil,
and skim it well. If the sugar be clarified it will make the jam better.
Put it into small pots, in which all sweetmeats keep best.
Magnum Bonum Plums: excellent as a Sweetmeat or in Tarts, though very bad
to eat raw.
Prick them with a needle to prevent bursting, simmer them very gently in a thin
syrup, put them in a china bowl, and when cold pour it over. Let them lie three
days; then make a syrup of three pounds of sugar to five of fruit, with no more
water than hangs to large lumps of the sugar dipped quickly, and instantly
brought out. Boil the plums in this fresh syrup, after draining the first from
them. Do them very gently till they are clear, and the syrup adheres to them.
Put them one by one into small pots, and pour the liquor over. Those you may
like to dry, keep a little of the syrup for, longer in the pan, and boil it
quickly; then give the fruit one warm more, drain, and put them to dry on plates
in a cool oven. These plums are apt to ferment, if not boiled in two syrups; the
former will sweeten pies, but
< last page | next page >
Classic
Cook Books
|
