Preserving and Bottling.
Jewish Recipes
Attention and a little practice will ensure excellence in such
preserves as are in general use in private families; and it will
always be found a more economical plan to purchase the more rare and
uncommon articles of preserved fruits than to have them made at home.
Jewish Recipes
The more sugar that is added to fruit the less boiling it requires.
Jewish Recipes
If jellies be over-boiled, much of the sugar will become candied, and
leave the jelly thin.
Jewish Recipes
Every thing used for the purpose of preserving should be clean and
very dry, particularly bottles for bottled fruit.
Jewish Recipes
Fruit should boil rapidly _before_ the sugar is added, and quietly
afterwards–when preserves seem likely to become mouldy, it is
generally a sign they have not been sufficiently boiled, and it will
be requisite to boil them up again–fruit for bottling should not be
too ripe, and should be perfectly fresh; there are various methods
adopted by different cooks: the fruit may be placed in the bottles,
and set in a moderate oven until considerably shrunken, when the
bottles should be removed and closely corked; or the bottles may be
set in a pan with cold water up to the necks, placed over the fire;
when the fruit begins to sink remove them, and when cold fill up each
bottle with cold spring water, cork the bottles, and lay them on their
sides in a dry place.
Jewish Recipes
To bottle red currants–pick them carefully from the stalk, and add,
as the currants are put in, sifted white sugar; let the bottles
be well filled and rosin the corks, and keep them with their necks
downwards.
Jewish Recipes
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LEMON MERINGUE PUDDING
Soak one cup of fine breadcrumbs in two cups
of milk until soft. Beat one-quarter cup of butter and one-half of sugar
together until greasy, stir all into the milk and crumbs. Grate a little
yellow lemon peel over the top and pour into a buttered baking dish. Set
in a moderate oven until firm and slightly browned. Make a meringue of
the stiffly beaten whites of two eggs and four level tablespoons of
powdered sugar. Spread over the pudding, return to the oven and color a
little.
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CREAMED WALNUTS
Cook two cups of sugar and one-half cup of water
together until the sirup threads. Add a teaspoon of vanilla, take from
the range and beat until thick and creamy. Make small balls of the candy
and press half a walnut meat into each side. Drop on to a plate of
granulated sugar.
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CHOCOLATE BISCUIT
Cover three large baking pans with paper that has been well oiled with
washed butter. Over these dredge powdered sugar. Melt in a cup one ounce
of Premium No. 1 Chocolate. Separate the whites and
yolks of four eggs. Add to the yolks a generous half cupful of powdered
sugar, and beat until light and firm. Add the melted chocolate, and beat
a few minutes longer. Beat the whites of the eggs to a stiff, dry froth.
Measure out three-fourths of a cupful of sifted flour, and stir it and
the whites into the yolks. The whites and flour must be cut in as
lightly as possible, and with very little stirring. Drop the mixture in
teaspoonfuls on the buttered paper. Sprinkle powdered sugar over the
cakes, and bake in a slow oven for about fourteen or fifteen minutes.
The mixture can be shaped like lady fingers, if preferred.
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