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Classic
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page 421
and then mashed with a silver spoon and pressed through a sieve. Then put them
into the sugar and spices, which have been boiled to a syrup, stir constantly
and cook to a thick marmalade. In case it should turn watery after about a week
it must be boiled again.
14. Preserved Walnuts. 1 pound of walnuts, pound of sugar, cinnamon and cloves.
The nuts must be spotless and they should be freed from the inner skin. They are
perforated in a few places with a sharp bodkin or larding needle, and left in
cold water, which must be renewed three times daily for about a fortnight Then
change the water, boil the walnuts until tender let them lay over night in cold
water and the next morning put them on a sieve to drain. Instead of sticking
cloves all over the walnuts, whereby they lose their nice appearance, cook the
spices with sugar and the walnuts, which will give them a nice spicy flavor.
Some people prefer them without spices. The juice of a lemon and citron peel for
every pound of sugar will also give the walnuts a pleasant flavor. Clarify the
sugar as given under No. 2, and let the walnuts boil for a few minutes. After
3-4 days cook the sugar syrup again, put the walnuts into a jar and pour the hot
juice over them.
15. Raspberries are preserved the same as currants, but they must not be washed.
16. Raspberry Jelly. Prepare the same as currant jelly (No. 22), adding a little
currant juice, because the jelly will become thicker. Berries for jellies should
not be quite ripe.
17. Raspberry Marmalade is prepared the same as strawberry marmalade, No. 10.
18. Good Raspberry Vinegar. 2 quarts of raspberries, 1 quart of vinegar, for
each quart of juice 1 1/2 pounds of sugar. Mash the berries a little, pour the
vinegar over the berries, set aside for 24 hours and then press them. The next
day pour the juice from the settlings, put on the fire with sugar, skim, set
aside over night and then proceed as given under No. 1. All fruits must be kept
in porcelain dishes.
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