Зображення сторінки
PDF
ePub

Apple Marmalade.

Peel, but do not core, six pounds of sharp apples, pour over them three pints of cold water, put them in the preserving kettle, and boil until they are soft. Rub them through a wire sieve, and to each pint of purée, allow half a pound of fine loaf sugar; boil together until the marmalade will set, put into pots, and when cold cover down and keep for use when apples are scarce. If the apples become dry in the first boiling, a little more water may be added. No rule can be given as some apples are much more juicy than others.

Apple marmalade is said to contain much nourishment and is very useful for delicate children and invalids.

Orange Marmalade.

Choose Seville oranges with fine smooth dark skins. Score the peel in quarters down to the fruit, remove it with as much of the white as will come without drawing the juice of the orange, throw the quarters of peel as you do them into cold water.

Put the peel into the preserving kettle with fresh cold water to cover it, let it boil for an hour, change the water, and let the peel boil until tender enough to pierce with a straw or to crumble when pressed between the fingers; take it up, drain away all the water and cut into shreds as fine as possible. Squeeze the oranges, and to every dozen add the juice of four lemons. Weigh the shred peel and the juice, and to every pound allow a pound and a half of lump sugar. Put a pint of water to each pound of sugar, let it boil a quarter of an hour, then add the juice of the fruit, and when the syrup becomes thick put in the peel and boil all together for twenty minutes, or until the marmalade will jelly. Put into jars, let them remain uncovered for a day or two, then tie down in the usual manner.

It is a good plan to prepare the peel the day before making the marmalade, as it then has time to drain before shredding; it should be set aside on sieves and turned about occasionally.

Preserved Strawberries.

Boil one pound of sugar in half a pint of water until it begins to get thick, then put in one pound of carefully picked strawberries, and let them boil gently until the fruit is done, which will be in about a quarter of an hour. Pour the preserve into a basin, and let it stand until the next day, then drain the syrup into the preserving kettle, taking care not to break the fruit; let the syrup boil, skimming it, if necessary, until it begins to jelly, then put the strawberries into it, let them boil together gently for five minutes, put into small pots or glasses, and do not cover down for a week or ten days.

[graphic][merged small]

As a rule, invalids have a 'difficulty in eating bread, and as but a small quantity can be taken, it is of the first importance it should be pure and wholesome. It is wonderful how even healthy stomachs tolerate the compound which bakers dignify with the name of bread, and almost as wonderful that persons who have once tasted a pure household loaf, can eat that sold in the shops. That bread for delicate persons and invalids must be made at home admits of no doubt, and it is hoped the following recipes will enable the cook to make light and digestible bread.

A small bread-making machine is very useful. Bread can be made with less yeast, be more perfectly kneaded, and will eat sweeter, than when made with the hands. Perfect cleanliness is ensured

by its use. Kent's machine (Edward's Patent) can be had for twenty-five shillings, but a larger size is required for family use.

If

As a rule, bread made in the machine takes less time to rise, than that made by hand. Some care and observation are required in order to know the exact moment when it is ready for the oven. No precise time can be given, as it will vary according to the temperature at which the dough is kept, the quantity of water used, the quality of the materials, and the method of manipulation. bread rises too long before going into the oven, it will be dry and harsh, if not long enough, it will probably be close, or not bake well. One characteristic of well-made dough is, that it is smooth and compact, and sticks neither to the hands or vessel in which it is made. Good German yeast is the best for making bread for invalids. It must be perfectly fresh and sweet, in which state it is nearly white and quite dry. Brewer's yeast when it can be obtained, may be used. To deprive it of bitterness, cold water should be poured on it over night, and in the morning be drained away. A tablespoonful of good, thick brewer's

« НазадПродовжити »