Miss Beecher's Housekeeper and Healthkeeper. Catharine Esther Beecher

Чтение книги онлайн.

СКАЧАТЬ or the jars containing them are to be set into hot water, which must then boil till the preserves are scalded.

      Always keep watch of preserves which are not sealed, especially in warm and damp weather. The only sure way to keep them without risk or care is to make them with enough sugar and seal them or tie bladder covers over.

      The best kettle is iron lined with porcelain. If brass is used, it must be bright, or acids will make a poison.

      The chief art is to boil continuously, slowly, and gently, and take up as soon as done; too long boiling makes the fruit hard and dark. Jellies will not harden well if the boiling stops for some minutes. Try jellies with a spoon, and as soon as they harden around the edge quickly, they are done. In making, the sugar should be heated, and not added till the juice boils.

      Keep preserves in small glass jars, as frequent opening injures them.

      

      Canned Fruit.—This is far more economical than to preserve in sugar. Some can be canned without any sugar, and very nice sugar demands only one fourth sugar to three fourths fruit. The best cans are glass with metal tops. Those of Wilcox are the best known to the author. The W. L. Imlay’s, of Philadelphia, are recommended as best of any.

      Directions.—Set the jars in a large boiler, and then fill it with cold water and heat to boiling. Having filled the jars to within an inch of the top with alternate layers of fruit and sugar, (in proportion of one half or one fourth of a pound of sugar to a pound of fruit, according as it is more or less acid,) set them in cold water. As soon as the fruit has risen to the top of the jar, screw on the cover and take from the water. Peaches and pears may be canned without sugar.

      To clarify Sirup for Sweetmeats.—For each pound of sugar allow half a pint of water. For every three pounds of sugar allow the white of one egg. Mix when cold, boil a few minutes, and skim it. Let it stand ten minutes and skim it again, then strain it.

      Brandy Peaches.—Prick the peaches with a needle, put them into a kettle with cold water, heat the water, scald them until sufficiently soft to be penetrated with a straw. Take half a pound of sugar to every pound of peaches; make the sirup with the sugar, and while it is a little warm mix two thirds as much of white brandy with it, put the fruit into jars and pour the sirup over it. The late white clingstones are the best to use.

      Peaches, (not very rich.)—To six pounds of fruit put five of sugar. Make the sirup. Boil the fruit in the sirup till it is clear. If the fruit is ripe, half an hour will cook it sufficiently.

      Peaches, (very elegant.)—First take out the stones, then pare them. To every pound of peaches allow one third of a pound of sugar. Make a thin sirup, boil the peaches in the sirup till tender, but not till they break. Put them into a bowl and pour the sirup over them. Put them in a dry, cool place, and let them stand two days. Then make a new, rich sirup, allowing three quarters of a pound of sugar to one of fruit. Drain the peaches from the first sirup, and boil them until they are clear in the last sirup. The first sirup must not be added, but may be used for any other purpose you please, as it is somewhat bitter. The large white clingstones are the best.

      To preserve Quinces whole.—Select the largest and fairest quinces, (as the poorer ones will answer for jelly.) Take out the cores and pare them. Boil the quinces in water till tender. Take them out separately on a platter. To each pound of quince allow a pound of sugar. Make the sirup, then boil the quinces in the sirup until clear.

      Quince Jelly.—Rub the quinces with a cloth until perfectly smooth. Remove the cores, cut them into small pieces, pack them tight in your kettle, pour cold water on them until it is on a level with the fruit, but not to cover it; boil till very soft, but not till they break. Dip off all the liquor you can, then put the fruit into a sieve and press it, and drain off all the remaining liquor. Then to a pint of the liquor add a pound of sugar and boil it fifteen minutes. Pour it, as soon as cool, into small jars or tumblers. Let it stand in the sun a few days, till it begins to dry on the top. It will continue to harden after it is put up.

      Calf’s-Foot Jelly.—To four nicely cleaned calf’s feet put four quarts of water; let it simmer gently till reduced to two quarts, then strain it and let it stand all night. Then take off all the fat and sediment, melt it, add the juice, and put in the peel of three lemons and a pint of wine, the whites of four eggs, three sticks of cinnamon, and sugar to your taste. Boil ten minutes, then skim out the spice and lemon-peel and strain it.

      The American gelatine, now very common, makes a good jelly, with far less trouble; and in using it, you only need to dissolve it in hot water, and then sweeten and flavor it.

      To preserve Apples.—Take only tart and well-flavored apples; peel and take out the cores without dividing them, and then parboil them. Make the sirup with the apple water, allowing three quarters of a pound of white sugar to every pound of apples, and boil some lemon-peel and juice in the sirup. Pour the sirup, while boiling, upon the apples, turn them gently while cooking, and only let the sirup simmer, as hard boiling breaks the fruit. Take it out when the apple is tender through. At the end of a week, boil them once more in the sirup.

      Pears.—Take out the cores, cut off the stems, and pare them. Boil the pears in water till they are tender. Watch them that they do not break. Lay them separately on a platter as you take them out. To each pound of fruit take a pound of sugar. Make the sirup, and boil the fruit in the sirup till clear.

      Pine-Apples, (very fine.)—Pare and grate the pine-apple. Take an equal quantity of fruit and sugar. Boil them slowly in a saucepan for half an hour.

      Purple Plums, No. 1.—Make a rich sirup. Boil the plums in the sirup very gently till they begin to crack open. Then take them from the sirup into a jar, and pour the sirup over them. Let them stand a few days, and then boil them a second time very gently.

      Purple Plums, No. 2.—Take an equal weight of fruit and nice brown sugar. Take a clean stone jar, put in a layer of fruit and a layer of sugar till all is in. Cover them tightly with dough, or other tight cover, and put them in a brick oven after you have baked in it. If you bake in the morning, put the plums in the oven at evening, and let them remain till the next morning. When you bake again, set them in the oven as before. Uncover them and stir them carefully with a spoon, and so as not to break them. Set them in the oven thus the third time, and they will be sufficiently cooked.

      White or Green Plums.—Put each one into boiling water and rub off the skin. Allow a pound of fruit to a pound of sugar. Make a sirup of sugar and water. Boil the fruit in the sirup until clear—about twenty minutes. Let the sirup be cold before you pour it over the fruit. They can be preserved without taking off the skins by pricking them. Some of the kernels of the stones boiled in give a pleasant flavor.

      Citron Melons.—Two fresh lemons to a pound of melon. Let the sugar be equal in weight to the lemon and melon. Take out the pulp of the melon and cut it in thin slices, and boil it in fair water till tender. Take it out and boil the lemon in the same water about twenty minutes. Take out the lemon, add the sugar, and, if necessary, a little more water. Let it boil. When clear, add the melon and let it boil a few minutes.

      Strawberries.—Look over them with care. Weigh a pound of sugar to each pound of fruit. Put a layer of fruit on the bottom of the preserving-kettle, then a layer of sugar, and so on till all is in the pan. Boil them about fifteen minutes. Put them in bottles, hot, and seal them. Then put them in a box and fill it in with dry sand. The flavor of the fruit is preserved more perfectly by simply packing the fruit and sugar in alternate layers, and sealing СКАЧАТЬ