E Neil.

The everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal online

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Online LibraryE NeilThe everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal → online text (page 14 of 21)
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set it over a moderate fire, when it is boiling hot, put in the
peaches, let them boil gently until a pure, clear, uniform
color; turn those at the bottom to the top carefully with a
skimmer several times; do not hurry them; when they are
clear, take each half up with a spoon, and spread the halves
on flat dishes to become cold; when all are done, let the
syrup boil until it is quite thick, pour it into a large
pitcher, and let it set to cool and settle. When the
peaches are cold, put them carefully into jars, and pour the
syrup over them, leaving any sediment which has settled
at the bottom, or strain the syrup. Some of the kernels
from the peach stones may be put in with the peaches while
boiling. Let them remain open one night, then cover.



Pare the citrons and cut them into slices about an inch
and a half thick, then into strips the same thickness, leaving
them the full length of the fruit; take out all the seeds with
a small knife, then weigh, and to each pound of citron put
a pound of white sugar, make a syrup; to ten pounds put
a pint of water, and simmer gently for twenty minutes;
then put in the citron and boil for one hour f or until tender;
before taking off the fire put in two lemons, sliced thin,
seeds taken out, and two ounces of root ginger; do not let
them boil long after the lemon and ginger are put in; do
not stir them while boiling. The above is very fine if care-
fully attended to.


To each pound of fruit allow half a pound of sugar, and
a pint of water to three pounds of sugar. When the syrup
is boiling hot, drop in the apples. They will cook very
quickly. "When done, fill a jar with the fruit, and fill it up
with syrup.


Pare the fruit, and be sure you take out all the eyes and
discolored parts. Cut in slices, and cut the slices in small
bits, taking out the core. "Weigh the fruit, and put in a pan
with half as many pounds of sugar as of fruit. Let it stand
over night. In the morning put it over the fire and let it
boil rapidly for a minute only, as cooking long discolors it.
Put it in the jars as directed.


To every eight pounds of red, rough, ripe gooseberries,
allow one quart of r ad-currant juice, five pounds of loaf-
sugar. Have the fruit gathered in dry weather, and cut C0 1


the tops and tails. Prepare one quart of red-currant juice,
the same as for red-currant jelly; put it into a preserving-
pan with the sugar, and keep stirring until the latter is dis-
solved. Keep it boiling for about five minutes; skim well;
then put in the gooseberries, and let them boil from one-
half to three-quarters of an hour; then turn the whole into
an earthen pan, and let it remain for two days. Boil the
jam up again until it looks clear; put it into pots, and when
cold cover with oiled paper, and over the jars put tissue
paper, brushed over on both sides with the white of an eggj
and store away in a dry place. Care must be taken in
making this to keep the jam well stirred and well skimmed,
to prevent it burning at the bottom of the pan, and to have
it very clear.


Pick the currants carefully, and take equal quantities of
fruit and sugar. Pounded loaf-sugar is best. Dissolve it
over or mix it with the currants. Put in a very little
water or red-currant juice, boil and skim for twenty-five


To five or six pounds of fine red raspberries (not too ripe)
add an equal quantity of the finest quality of white sugar.
Mash the whole well in a preserving-kettle; add about one
quart of currant juice (a little less will do), and boil gently
until it jellies upon a cold plate; then put into small jars;
cover with brandied paper, and tie a thick white paper over
them. Keep in a dark, dry, and cool place.


Pare, core, and quarter your fruit, then weigh it and
&Uow an equal quantity of white sugar. Take the parings


and cores and put in a preserving-kettle; cover them with
water and boil for half an hour; then strain through a hair
sieve and put the juice back into the kettle and boil the
quinces in it a little at a time until they are tender; lift out
as they are done with a drainer and lay on a dish ; if the
liquid seems scarce add more water. When all are done
throw in the sugar and allow it to boil ten minutes before
putting in the quinces; let them boil until they change
color, say one hour and a quarter, on a slow fire; while they
are boiling occasionally slip a silver spoon under them to
gee that they do not burn, but on no account stir them.
Have two fresh lemons cut in thin slices, and when the fruit
is being put in jars lay a slice or two in each.


Red-currants; to every pint of juice allow three-quarter
pounds of loaf-sugar. Have the fruit gathered in fine
weather; pick it from the stalks, put it into a jar, and place
this jar in a saucepan of boiling water over the fire, and
let it simmer gently until the juice is well drawn from the
currants; then strain them through a jelly-bag of fine cloth,
and, if the jelly is washed very clear, do not squeeze them
too much, as the skin and pulp from the fruit will be pressed
through vuth the juice, and so make the jelly muddy.
Measure the juice, and to each pint allow three-quarter
pounds of loaf-sugar; put these into a preserving-pan, set
it over the fire, and keep stirring the jelly until it is done ?
carefully removing every particle of scum as it rises, using
a wooden or silver spoon for the purpose, as metal or iron
ones would spoil the color of the jelly. When it has boiled
from twenty minutes to a half hour, put a little of the jelly
on a plate, and if firm, when cool, it is done. Take it off the
fire, pour it into small gallipots, cover each of the pots with
an oiled paper, and then with a piece of tissue paper


brushed over on both sides with the white of an egg. Label
the pots, adding the year when the jelly was made, and
store it away in a dry place. A jam may be made with the
currants, if they are not squeezed too dry, by adding a few
fresh raspberries, and boiling all together with sufficient
sugar to sweeten it nicely. As this preserve is not worth
storing away, but is only for immediate eating, a smaller
proportion of sugar than usual will be found enough; it
answers very well for children's puddings, or for a nursery


Apples, water; to every pint of syrup allow three-quar-
ters of a pound of loaf-sugar. Pare and cut the apples
into pieces, remove the cores, and put them in a preserv-
ing-pan with sufficient cold water to cover them. Let them
boil for an hour; then drain the syrup from them through
a hair sieve or jelly-bag, and measure the juice; to every
pint allow three-quarters of a pound of loaf-sugar, and boil
these together for three-quarters of an hour, removing
every particle of scum as it rises, and keeping the jelly well
stirred, that it may not burn, A little lemon-rind may be
boiled with the apples, and a small quantity of strained
lemon-juice may be put in the jelly, just before it is done,
when the flavor is liked. This jelly may be ornamented
with preserved greengages, or any other preserved fruit,
and will turn out very prettily for dessert. It should be
stored away in small pots.


Pick each currant individually, and heat the lot in a jar
set in boiling water, squeeze as before, and allow a pint of
juice to a pound of sugar, a little water may be added if
thought proper, or a little red- currant juice. Boil for half


an hour, carefully removing the skimmings. Another ^?ay :
Clarify the sugar, and add the fruit to it whole, boil foi
twenty minutes, and strain, then boil a few minutes ad-
ditional. Pot it and paper it when cool. The refuse
berries may be kept as black-currant jam, for tarts, dump*
lings, etc.


Wash the fruit clean, put in a kettle, cover with water, and
boil until thoroughly cooked. Then pour it into a sieve,
and let it drain. Do not press it through. For each pint
of this liquor allow one pound of sugar. Boil from twenty
minutes to half an hour.


Jellies can be made from quinces, peaches and apples by
following the directions for crab-apple jelly.


One box of Cox's gelatine, dissolved in one pint of cold
water, one pint of wine, one quart of boiling water, one
quart of granulated sugar, and three lemons.


Should be made at any rate the day before % in required.
It is a simple affair to prepare it. Procure a couple of leet and
put them on the fire in three quarts of water; let them boil
for five hours, during which keep skimming. Fass the
liquor through a hair sieve into a basin, and let it firm, after
which remove all the oil and fat. Next take a teacupful of
water, two wineglassfuls of sherry, the juice of half a dozen
lemons and the rind of one, the whites and shells of five
eggs, half a pound of fine white sugar, and whisk the ^bofe


till the sugar be melted, then add the jelly, place the
whole on the fire in an enameled stewpan, and keep actively
stirring till the composition comes to the boil; pass it twice
through a jelly-bag, and then place in the molds.


Allow pound for pound. Pare half the oranges and cut
the rind into shreds. Boil in three waters until tender,
and set aside. Grate the rind of the remaining oranges;
take off and throw away every bit of the thick white inner
skin; quarter all the oranges and take out the seeds. Chop,
or cut them into small pieces; drain all the juice that will
come away, without pressing them, over the sugar; heat
this, stirring until the sugar is dissolved, adding a very little
water, unless the oranges are very juicy. Boil and skim
five or six minutes; put in the boiled shreds, and cook ten
minutes; then the chopped fruit and grated peel, and boil
twenty minutes longer. When cold, put into small jars,
tied up with bladder or with paper next the fruit, cloths
dipped in wax over all. A nicer way still is to put away in
tumblers with self-adjusting metal tops. Press brandied
tissue paper down closely to the fruit.


Is made as you would prepare orango — allowing a pound
and a quarter of sugar to a pound of the fruit, and using
but half the grated peel.


Gather the fruit when fully ripe; pare, quarter and core
it; boil the skins with as many teacupfuls of water
as you have pounds of quinces; when they are soft, mash
them, and strain the water from them, and put it to the


quinces; boil them until they are soft enough to mash them
fine; rub them through a sieve; put to the pulp as many
pounds of sugar; stir them together, and set them over a
gentle fire, until it will fall from a spoon, like jelly; or try
some in a saucer. If it jellies when cold, it is enough.

Put it in pots or tumblers, and when cold, secure as
directed for jelly,


Peel ripe peaches, stone them, and cut them small; weigh
three-quarters of a pound of sugar for each pound of cut
fruit, and a teacup of water for each pound of sugar; set it
over the fire; when it boils, skim it clear, then put in the
peaches, let them boil quite fast; mash them fine, and let
them boil until the whole is a jellied mass, and thick, then
put it in small jars or tumblers; when cold, secure it as di-
rected for jellies. Half a pound of sugar for a pound of
fruit will make nice marmalade.


Boil one barrel of new cider down half, peel and core
three bushels of good cooking apples; when the cider has
boiled to half the quantity, add the apples, and when soft,
stir constantly for from eight to ten hours. If done it will
adhere to an inverted plate. Put away in stone jars (not
earthen ware), covering first with writing-paper cut to fit the
jar, and press down closely upon the apple butter; cover the
whole with thick brown paper snugly tied dovtfa.


Beat six eggs, one-fourth pound butter, one pound sugar,
the rind and juice of three lemons; mix together and set


in a pan of hot water to cook. Very nice for tarts, or to
eat with bread.


Take pound for pound of peaches and sugar; cook peaches
alone until they become soft, then put in one-half the sugar,
and stir for one-half hour; then the remainder of the sugar,
and stir an hour and a half. Season with cloves and cin-



Two pounds of any kind of hard apples, two pounds of
loaf-sugar, one and one-half pints of water, one ounce of
tincture of ginger. Boil the sugar and water until they
form a rich syrup, adding the ginger when it boils up.
Pare, core, and cut the apples into pieces; dip them in cold
water to preserve the color, and boil them in the syrup un-
til transparent; but be careful not to let them break. Put
the pieces of apple into jars, pour over the syrup, and care-
fully exclude the air, by well covering them. It will remain
good for some time, if kept in a dry place.


One-quarter pint of water, the whites of two eggs, cur-
rants, pounded sugar. Select very fine bunches of red or
white currants, and well beat the whites of the eggs. Mix
these with water; then take the currants, a bunch at a time,
and dip them in; let them drain for a minute or two, and
roll them in very finely-pounded sugar. Lay them to dry
on paper, when the sugar will crystallize round each cur-
rant, and have a very pretty effect. All fresh fruit may be
prepared in the same manner; and a mixture of various


fruits iced in this manner, and arranged on one dish, looks
very well for a summer dessert,


(vert useful in winter).

Fresh fruit, such as currants, raspberries, cherries, goose-
berries, plums of all kinds, damsons, etc.; wide-mouthed
glass bottles, new corks to fit them tightly. Let the fruit
be full grown, but not too ripe, and gathered in dry weather.
Pick it off the stalks without bruising or breaking the skin,
and reject any that is at all blemished; if gathered in the
damp, or if the skins are cut at all, the fruit will mold.
Have ready some perfectly dry glass bottles, and some nice
new soft corks or bungs; burn a match in each bottle, to
exhaust the air, and quickly place the fruit in to be pre-
served; gently cork the bottles, and put them into a very
cool oven, where let them remain until the fruit has shrunk
away a fourth part. Then take the bottles out, do not open
them, but immediately beat the corks in tight, cut off the
tops, and cover them with melted rosin. If kept m a dry
place, the fruit will remain good for months; and on this
principally depends the success of the preparation, for if
stored away in a place that is the least damp, the fruit will
soon spoiL


Apples, pears, limes, plums, apricots, etc., for preserving
or pickling, may be greened thus: Put vine-leaves under,
between, and over the fruit in a preserving-kettle; put small
bits of alum, the size of a pea, say a dozen bits to a kettle-
ful; put enough water to cover the fruit, cover the kettle


close to exclude all outer air, set it over a gentle fire, let
them simmer; when they are tender drain off the water; if
they are not a fine green let them become cold, then put
vine-leaves and a bit of saleratus or soda* with them, and
set them over a slow fire until they begin to simmer; a bit
of soda or saleratus the size of a small nutmeg will have
:he desired effect; then spread them out to cool, after which
finish as severally directed.


By putting in with it a little cochineal powdered fine,
then finish in the syrup.


Boil the fruit with fresh skin lemons in water to cover
them, until it is tender; then take it up, spread it on dishes
to cool, and finish as may be directed.


After the berries are pulled, let as many as can be put
carefully in the preserve kettle at once be placed on a plat-
ter. To each pound of fruit add three-fourths of a pound
of sugar; let them stand two or three hours, till the juice
is drawn from them ; pour it in the kettle and let it come to
a boil, and remove the scum which rises; then put in the
berries very carefully. As soon as they come thoroughly to
a boil put them in warm jars, and seal while boiling hot. Be
sure the cans are air-tight.


Select some fine, free-stone peaches; pare, cut in two and
stone them. Immerse in cold water, taking care not to


break the fruit. See that the peaches are not over ripe.
Place in the kettle, scattering sugar between the layers — the
sugar should be in the proportion of a full tablespoonful
to a quart of fruit. To prevent burning put a little water in
the kettle. Heat slowly to a boil, then boil for three or foul
minutes. Can and seal the fruit.


Prepare and can precisely like peaches in preceding rec-
ipe, except that they require longer cooking. When dona
they are easily pierced with a silver fork.


To every pound of fruit allow three-quarters of a pound
of sugar; for the thin syrup, a quarter of a pound of sugar
to each pint of water. Select fine fruit, and prick with a
needle to prevent bursting. Simmer gently in a syrup
made with the above proportion of sugar and water. Let
them boil not longer than five minutes. Put the plums in
a jar, pour in the hot syrup, and seaL Greengages are also
delicious done in this manner,


Look them over carefully, stem and weigh them, allowing
a pound of sugar to every one of fruit; put them in a ket-
tle, cover, and leave them to heat slowly and stew gently
for twenty or thirty minutes; then add the sugar, and skake
the kettle occasionally to make it mix with the fruit; do
not allow it to boil, but keep as hot as possible until the
sugar is dissolved, then pour it in cans and secure the covers


at once. White currants are beautiful preserved in thii


For sis pounds of fruit when cut and ready to can make
syrup with two and a half pounds of sugar and nearly
three pints of water; boil syrup five minutes and skim or
strain if necessary; then add the fruit, and let it boil up;
have cans hot, fill and shut up as soon as possible. Use
the best white sugar. As the cans cool, keep tightening
them up.


Cut the quinces into thin slices like apples for pies. To
one quart jarful of quince take a coffee-saucer and a half
of sugar and a coffeecup of water; put the sugar and
water on the fire, and when boiling put in the quinces;
have ready the jars with their fastenings, stand the jars in
a pan of boiling water on the stove, and when the quince
is clear and tender put rapidly into the jars, fruit and
syrup together. The jars must be filled so that the syrup
overflows, and fastened up tight as quickly as possible.


Scald your tomatoes, remove the skins, cut in small pieces,
put in a porcelain kettle, salt to taste, and boil fifteen min-
utes; have tin cans filled with hot water; pour the water
out and fill with tomatoes; solder tops on immediately with
shellac and rosin melted together.

Dissolve an ounce of tartaric acid in half teacup water,


and take one tablespoon to two quarts of sweet corn; cook,
and while boiling hot, fill the cans, which should be tin.
When used turn into a colander, rinse with cold water, add
a little soda and sugar while cooking, and season with but-
ter, pepper and salt*




Ona pint of currant*juice, one pound of sugar, and pint
of water; put in freezer, and when partly frozen add the
whites of three eggs well beaten.


One quart of berries. Extract the juice and strain; one
pint of suga7, dissolved in the juice; one lemon, juice only;
half pint water.


The rind of three oranges grated and steeped a few mo-
ments in a little more than a pint of water; strain one pint
of this on a pound of sugar and then add one pint of orange
or lemon-juice; pour in a freezer, and when half frozen add
the whites of four eggs beaten to a stiff froth.


One quart of new milk, two eggs, two tablespoons of corn
starch; heat the milk in a dish set in hot water, then stir in
the corn starch mixed smooth in a little of the milk; let it
boil for one or two minutes, then remove from stove and
cool, and stir in the egg and half a pound of sugar. If to
be extra nice, add a pint of rich cream, and one-fourtb


ponnd of sugar, strain the mixture, and when oool add the
flavoring, and freeze as follows: Prepare freezer in the
usual manner, turn the crank one hundred times, then pour
upon the ice and salt a quart of boiling water from the tea-
kettle. Fill up again with ice and salt, turn the crank fifty
times one way and twenty-five the other (which serves to
scrape the cream from sides of freezer) ; by this time it will
turn very hard, indicating that the cream is frozen suffic-


Take two drachms of vanilla or lemon-peel, one quart of
milk, half a pound of sugar, one pint of cream, and the
yolks of three eggs; beat the yolks well, and stir them with
the milk, then add the other ingredients; set it over a
moderate fire, and stir it constantly with a silver spoon
until it is boiling hot, then take out the lemon-peel or va-
nilla, and, when cold, freeze it.


Sprinkle strawberries with sugar, wash well and rub
through a sieve; to a pint of the juice add half a pint of
good cream; make it very sweet; freeze, and when begin-
ning to set, stir lightly one pint of cream whipped, and
lastly a handful of whole strawberries, sweetened. It may
then be put in a mold and imbedded in ice, or kept in the
freezer; or mash with a potato pounder in an earthen bowl
one quart of strawberries with one pound of sugar, rub it
through a colander, add one quart of sweet cream and
freeze. Or, if not in the strawberry season, use the French
bottled strawberries (or any canned ones), mix juice with
half a pint of cream, sweeten and freeze; when partially set
add whipped cream and strawberries.



Take six ounces of chocolate, a pint of cream, half a pint
of new milk, and half a pint of sugar. Rub the chocolate
down into the milk and mix thoroughly, adding the cream
and sugar. The milk should be heated almost to boiling.
Heat until it thickens, stirring constantly. Strain and set
aside to cool, afterwards freeze. This makes perhaps the
most favorite of ice-creams.


Three and one-half pounds of sugar to one and one-half
pints of water; dissolve in the water before putting with
the sugar one-quarter of an ounce of fine white gum-arabic,
and when added to the sugar put in one teaspoon of cream
of tartar. The candy should not be boiled quite to the
brittle stage. The proper degree ca - n be ascertained if,
when a small skimmer is put in and taken out, when blow-
ing through the holes of the skimraer, the melted sugar
is forced through in feather filaments; remove from the fire
at this point and rub the syrup against the sides of the dish
with an iron spoon. If it is to be a chocolate candy, add
two ounces of chocolate finely sifted and such flavoring as
you may prefer, vanilla, rolls, or orange. If you wish to
make cocoanut candy, add this while soft and stir until cold.


Three pints of cream, two large ripe pineapples, two
pounds powdered sugar; slice the pineapples thin, scatter the
sugar between the slices, cover and let the fruit stand three
hours, cut or chop it p in the syrup, and strain through
a hair sieve or double bag of coarse lace; beat gradually
into the cream, and freeze as rapidly as possible; reserve a
few pieces of pineapy>le unsucrared, cut into square bits, and

Nouqat Almond Cake

Blanc-Mange a la Van ill 3



stir through cream when half frozen, first a pint of well-
whipped cream, and then the fruit. Peach ice-cream may

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Online LibraryE NeilThe everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal → online text (page 14 of 21)