  AS I usually make them when alone, or, if not, for a very ceremonious dinner-party. The whole of the following must be done over a very slow fire. 816. Pears.—Cut six ripe middling-sized pears in halves, peel neatly, cut out the cores, and put them into a stewpan, with a quarter of a pound of powdered sugar, the juice of a lemon, the thin rind cut into strips, and a very little drop of water, set them upon the fire, stewing them until tender; they will form their own syrup; put them in a basin until cold, when they are ready to serve. 817. Pippins.—Peel and cut four apples into quarters, take out the cores, and stew them as directed for pears, but using the rind of an orange instead of the rind of a lemon. 818. Oranges.—Prepare four oranges as directed (No. 814), which put into a stewpan, with a quarter of a pound of powdered sugar, and the juice of another orange; set them upon the fire, and when the syrup becomes sufficiently thick to adhere to the pieces of orange, they are done; when cold, dress them in a circle upon your dish, with strips of angelica between each. 819. Apricots.—Cut eight unripe apricots into quarters, which put into a stewpan, with four ounces of sugar, the juice of a lemon, and a drop of sherry, set them upon the fire, shaking the stewpan round occasionally, until the apricots are tender, but not broken; a very few minutes would be sufficient to stew them, and when cold, they are ready to serve. For Peaches, proceed exactly the same; but if too ripe, they must be done as directed for compote of peaches. 820. Greengages and other Plums.—Put twelve into a stewpan with a quarter of a pound of sugar, the juice of a lemon and a little drop of water, set them over the fire, shaking the stewpan round occasionally until the fruit is tender, but not mashed; when cold, dress them in pyramid, and pour the syrup over. 821. Cherries.—Cut the stalks of a pound of cherries rather short, and put the fruit into a stewpan, with a quarter of a pound of sugar and the juice of a lemon; place them over the fire (occasionally shaking the pan round), letting them simmer about two minutes, when take them out with a colander-spoon, and put them into a basin until cold, reduce the syrup, to which add sufficient isinglass to set it as a jelly, and pour it upon a large plate until set, when dress the cherries pyramidically, just dip the bottom of the plate containing the syrup into warm water, and turn it as a jelly over the cherries. 822. Green Gooseberries.—Put a pint of green gooseberries into a stewpan with two ounces of sugar and a little sherry, place them over a sharp fire, as the quicker they cook the better color they will keep; when tender but not broken, pour them into a basin, and when cold they are ready to serve. 823. Red Rhubarb.—The small forced rhubarb (Mitchell’s Royal Albert) is by far the best. Cut about half a pound of it into pieces half an inch in length, which put into a stewpan with a quarter of a pound of powdered sugar and a wineglassful of water; set it over a sharp fire, occasionally shaking the stewpan round, and when quite tender pour it into a basin until cold; when it is ready to serve, should the syrup be too thin, add sufficient isinglass to set it, and when cold dress it pyramidically upon your dish. 824. Currants and Raspberries.—Pick the stalks from a pint of currants, which put into a stewpan with half a pint of raspberries and a quarter of a pound of powdered sugar; set them upon the fire, shaking the stewpan round occasionally until 825. Royal Iceing for Cakes.—Have ready a pound of the best white sugar, which pound well and sift through a silk sieve, put it into a basin with the whites of three eggs, beat well together with a wooden spoon, adding the juice of half a lemon, keep beating well until it becomes very light and hangs in flakes from the spoon (if it should be rather too stiff in mixing, add a little more white of egg, if, on the contrary, too soft, a little more sugar), it is then ready for use where required. 826. Chocolate Iceing for Cakes is made similar to the last, but when finished have ready a piece of the common chocolate, which melt in a stewpan over the fire, keeping it stirred; when quite melted stir some of it in with the iceing until you have obtained the color required, moistening the iceing with a little more white of egg, and use where directed. 827. Sugar in Grains is made by pounding a quantity of sugar in a mortar, and sifting off all the fine through a hair-sieve, then again what remains in the sieve put into a rather coarse wire sieve, and that which passes through is what is meant by the above term. 828. How to give color to Sugar.—Prepare about half a pound of the sugar as in the last, which put upon a baking-sheet; have a spoonful of the essence of spinach, which stir in with the sugar until every gram is stained, then put them in a warmish place to dry, but not too hot: to color them red, use a little prepared cochineal or liquid carmine, instead of the spinach, and proceed exactly the same: sugar may be made of other colors by the use of indigo, rouge, saffron, &c.; but not being partial to such a variety of coloring, I have merely given 829. Sugar of Vanilla.—Chop a stick of well-frosted vanilla very small, and put it into a mortar, with half a pound of lump sugar, pound the whole well together in a mortar, sift through a hair sieve, and put by in a bottle or jar, corking it up tight, and using where required. 830. Sugar of Lemon.—Rub the rind of some fresh lemons upon a large piece of sugar, and as it discolors the part upon which it is rubbed scrape it off with a knife; when you have obtained a sufficient quantity, dry a little in the screen, and bottle for use where required. Orange sugar may be made in the same manner, substituting very red oranges for the lemons. 831. How to make clear Sugar.—Break three pounds of fine white sugar, the hardest and closest grained is the best, put it into a sugar-pan, with three pints of clear spring water, set over a sharp fire, and when beginning to boil place it at the corner to simmer, and squeeze in the juice of half a lemon, skim well and reduce to two thirds, it is then ready to use for jellies. If not able to obtain the best quality of sugar, it would be necessary to use white of eggs as an assistance in the clarification, by putting the white of one egg in a basin and whipping it well with a pint of cold water, add half of it to the sugar, whipping it well in, let simmer, adding the remainder by degrees whilst simmering, and passing it through a fine cloth into a basin. The boiling of sugar is divided into seven different degrees, which may be ascertained by the following directions:— The first degree is known by dipping a copper skimmer into it whilst boiling, turning it over two or three times, if the sugar falls from it in sheets it has attained the first degree. The second is known by boiling your sugar rather longer, dipping your finger and thumb into cold water, then your finger into the boiling sugar, putting your finger and thumb together, and again opening them, it will form a kind of thread; if it is too weak boil a little longer, this is the most useful degree for fruit or water ices. The third degree is attained by boiling it a little longer, and trying it in the same manner, upon the thread baking, should it form a kind of pearl, it has attained the above degree; the sugar in boiling would also be covered with a quantity of small bubbles resembling pearls. The fourth degree is attained by boiling it still longer, dip a skimmer into it, turn, take out and blow it hard, when the sugar will form little bladders and float in the air, this degree is called the soufflÉ. For the fifth degree boil still longer, trying it in the same manner, but blowing harder, the bladders will be larger and adhere together, forming feathers; this degree is called la plume, or the feather. The sixth is called le petit casÉe, and is obtained by boiling the sugar a little longer: to know this degree have a pint of cold water in a basin, into which you have put a piece of ice, dip your finger into it, then into the boiling sugar, and then into the water again, take the piece which adheres to the finger and bite, if rather crisp, but sticking to the teeth, it has attained that degree. The seventh and last requires great attention, to attain it boil rather longer, dip your finger in as before, if it cracks and does not at all adhere to the teeth in biting it is done, take from the fire, and it is ready for use for making any kind of sugar ornament. When intended for such purposes, however, add a little tartaric acid when it arrives to the degree la plume and pour it into a smaller sugar-pan, allowing it to reach the rims, it will be then unable to burn round the sides as if in a larger pan; if such a thing should, however, happen in a larger pan, wipe the interior of the pan round with a sponge previously dipped in cold water, or it would discolor the sugar. Ornaments of spun sugar I have a very great dislike to for a dinner; but, if required, the sugar must be boiled to the last degree. Should the sugar grain it may be brought back by adding more water, and when dissolved, boiling over again; in spinning sugar you must keep the bulk of it in a warm temperature, having a little in a smaller pan for use, which keep in a melted state by placing it in a bain-marie of hot water, or in a hot closet. 832. Silk Thread, or Spun Sugar.—Having boiled your sugar to the seventh degree, as in the last, oil the handle of a wooden spoon, tie two forks together, the prongs turned outwards, dip them lightly into the sugar, take out and shake them to and fro, the sugar running from them over the spoon forming fine silken threads, proceeding thus until you have as much as you require, take it from the spoon and form it with your hands into whatever may be directed for the garnishing of any dish, not, however, too thick, or it would look heavy. An experienced hand would prefer doing it from the lip of the sugar-pan. Other kinds of ornaments from sugar are made in a similar manner by oiling a mould or shape and running fillets of the sugar from the lip of the pan over it as tastefully as possible, but as I have not referred to it in this work I will not enter into its details. These are more fit for suppers than dinners. 833. Vanilla Ice Cream.—Put the yolks of twelve eggs in a stewpan, with half a pound of sugar, beat well together with a wooden spoon, in another stewpan have a quart of milk, and when boiling throw in two sticks of vanilla, draw it from the fire, place on the lid and let remain until partly cold, pour it over the eggs and sugar in the other stewpan, mix well, and place it over the fire (keeping it stirred) until it thickens and adheres to the back of the spoon, when pass it through a tammy into a basin, let remain until cold, then have ready a pewter freezing-pot in an ice-pail well surrounded with ice and salt; 834. Coffee Ice Cream.—Proceed exactly as in the last, but omitting the noyeau or maresquino, and making an infusion with coffee as directed (No. 40) instead of vanilla. 835. Ice of Chocolate is made similar to the vanilla ice cream, but omitting the vanilla and liqueur, in the room of which scrape a quarter of a pound of chocolate, place it in a stewpan over the fire and keep stirring until melted, then have ready boiling a quart of milk, which mix with the chocolate by degrees, finish with eggs and sugar, and freeze as before. 836. Ice of Pine-apple.—Procure a rather small pine-apple, take off the rind, which reserve, and cut the apple into pieces an inch in length and about the thickness of a quill, place them in a sugar-pan, with half a pound of sugar and half a pint of water, set it upon the fire and reduce to a rather thickish syrup, have ready a pint and a half of milk upon the fire, into which, when boiling, throw the rind of the pine-apple, cover it over and let infuse ten minutes; in another stewpan have the yolks of twelve eggs, to which add the milk by degrees (previously straining it), place over the fire, keeping it stirred until adhering to the back of the spoon, when pass it through a tammy into a basin, add the syrup and pine-apple, and freeze it as in the last, adding a pint and a half of whipped cream; when half frozen, use where directed. 837. Lemon Ice Cream.—Take the rind from six lemons as thin as possible and free from pith, squeeze the juice of the 838. Orange Ice Cream.—Proceed precisely as in the last, but using the juice and rind of ten oranges instead of lemons as there directed. 839. Apricot Ice Cream.—Procure a dozen and a half of fine ripe apricots, which cut in halves, take out the stones, which break, extracting the kernels, which blanch in very hot water and skin, then put them with the apricots into a sugar-pan, with half a pound of sugar and half a glassful of water, let them boil until almost forming a marmalade, when put them by in a basin, have the yolks of twelve eggs in a stewpan, with which mix by degrees a pint and a half of milk, set over the fire, keeping it stirred until thick enough to adhere to the back of the spoon, when pass it through a tammy into a basin, add the syrup and apricots, and, when cold, three glasses of noyeau, freeze as in No. 833, and, when half frozen, add a pint of good whipped cream. 840. Strawberry Ice Cream.—Procure about two pounds of fine ripe strawberries, which pick and rub through a hair-sieve with a wooden spoon, obtaining all the juice and pulp of the strawberries, with which mix half a pound of powdered sugar and put it by in a basin; in a stewpan have the yolks of twelve eggs, with which mix by degrees a pint and a half of milk, stir over the fire until it becomes thickish, adhering to the back of the spoon, when pass it through a tammy, and when cold add the juice from the strawberries and three glasses of maraschino, freeze it as directed (No. 833), adding a pint of whipped cream 841. Marmalade of Apple.—Peel and cut thirty apples in slices, taking out the cores, and, if for preserving, to every pound of fruit put three quarters of a pound of broken sugar (but, if for immediate use, half a pound would be quite sufficient), place the whole in a large preserving-pan, with half a spoonful of powdered cinnamon and the rind of a lemon chopped very fine, set the pan over a sharp fire, stirring it occasionally until boiling, when keep stirring until becoming rather thick; it is then done: if for immediate use, a smaller quantity would be sufficient, which put by in a basin until cold; but if to keep any time put it in jars, which cover over with paper, and tie down until wanted. 842. Marmalade of Apricots.—Stone about eight pounds of ripe fleshy apricots, break the stones, and blanch and skin the kernels, which with the apricots put into a preserving-pan, add six pounds of sugar and place it over a sharp fire, stirring occasionally until boiling, when keep stirring until becoming rather thick, take it off, put it in jars, and when cold tie paper over, and put by until ready for use. 843. Quince Jam PurÉe.—Procure a sieve of fine ripe quinces, which peel and cut in four, taking out the cores, place them in a large preserving-pan and cover with cold water; set upon the fire, and when boiling and tender to the touch, place them in a large sieve to drain one hour, pass them through a tammy, then have ready a corresponding weight of sugar boiled to the sixth degree (No. 831) in the preserving-pan, to which add the purÉe of quinces, keep stirring over the fire till forming thin sheets, drop a little upon the cover of a stewpan, if it sets quickly take it from the fire, put it in small jars, and let remain a day until quite cold, when tie them down, and put by until wanted. 844. Apricot Marmalade Jam.—Procure a quantity of very 845. Marmalade of Cherries.—Procure a sieve of bright Kentish cherries, pull out the stalks and stones, and put the fruit in a preserving-pan, place over the fire, keeping it stirred until reduced to two-thirds; have in another preserving-pan, to every pound of fruit, half a pound of sugar boiled to the sixth degree (No. 831), into which pour the fruit when boiling hot, let reduce, keep stirring until you can just see the bottom of the pan, when take it from the fire, and fill your jars as before. A plainer way is to take off the stalks and stone the fruit, place them in a pan over a sharp fire, and to every pound of fruit add nearly a pound of sugar, keep stirring until reduced as above, and let it get partly cold in the pan before filling the jars. 846. Strawberry Jam.—Pick twelve pounds of very red ripe strawberries, which put into a preserving-pan, with ten pounds of sugar (broken into smallish pieces), place over a sharp fire, keep continually stirring, boiling it until the surface is covered with clearish bubbles, try a little upon a cover, if it sets, fill the jars as before. 847. Raspberry Jam.—Pick twelve pounds of raspberries, and pass them through a fine sieve to extract the seeds, boil as many pounds of sugar as you have pounds of fruit to the sixth degree (No. 831), when add the pulp of the fruit, keep stirring over the fire, reducing it until you can just see the bottom of the pan, take it from the fire, and put it into jars as before. 848. Jelly of Apple.—Cut six dozen of sound rennet apples in quarters, take out all the pips, put them into a sugar-pan, just cover them with cold water, and place over the fire, let boil until the apples become quite pulpy, when drain them upon a sieve, catching the liquor in a basin, which afterwards pass through a new and very clean jelly-bag; to every pint of liquor have one pound of sugar, which boil to the sixth degree as directed (831); when, whilst hot, mix in the liquor from the apple with a very clean skimmer; to prevent it boiling over keep it skimmed, lift the skimmer occasionally from the pan, and when the jelly falls from it in thin sheets, take it up and fill the pots as before; the smaller pots are the best adapted for jellies. 849. Jelly of Quince.—Proceed exactly as directed in the last, but using quinces instead of apples. 850. Sweetmeat of Currant Jelly.—Put half a sieve of fine red currants in a large stewpan, with a gallon of white currants and a gallon of raspberries, add a quart of water, place over the fire, keep stirring, to prevent them sticking to the bottom, and let boil about ten minutes, pour them into a sieve to drain, catching the juice in a basin and draining the currants quite dry, pass the juice whilst hot through a clean jelly-bag, have a pound of sugar to every pint of juice, and proceed precisely as directed for apple jelly. Should you have time to pick the currants from the stalks previous to boiling, you would lose that bitter flavor, and have less difficulty in making your jelly clear. 851. Currant Jelly is made precisely as in the last, omitting the raspberries, the difference being in the use; the last being adapted for the garnishing of pastry, and this to use for sauces, or to serve with hares, venison, or any other meat, where required. A more simple method of making currant jelly is to rub the fruit through a sieve, and afterwards squeeze it through a fine linen cloth, put it into a preserving-pan with, to every pint of juice, three quarters of a pound of white sugar; place over a It is not my intention to give a description of the various methods of preserving fruits, which belongs to the confectionery department; that I shall do in the Letters from the Farm; I have, however, given the few foregoing receipts, they being required for reference from various parts of this work, and being all that are required for the garnishing of dishes for the second course; various other fruits may, however, be made into marmalades and jellies by following those few simple directions. |
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