Mackenzie's ten thousand receipts, in all the useful and domestic arts .. by MacKenzie Colin

Author:MacKenzie, Colin
Language: eng
Format: epub, pdf
Tags: Recipes
Publisher: T.E. Zell

PRESERVING.

the fruit obtain Us fine color. When stone fruit is preserved, cover them with mutton suet rendered, to exclude the air, which is sure to ruin them. All wet sweetmeats must be kept dry and cool to preserve them from mouldiness and damp. Dip a piece of writing paper in brandy, lay it close to the sweetmeats, cover them tight with paper, and they will keep well for any length of time; but will inevitably spoil without these precautions. Another Method.

The fruit, if succulent, is first soaked for some hours in very hard water, or in a we;ik alum water, to harden it, and then to be drained from the fruit, either prepared or not; pour syrup, boiled to a candy height, and half cold; after some hours the syrup, weakened by the sauce of the fruit, is to be poured ofi', re boiled, and poured on again, and this repeat several times. When the syrup is judged to be no longer weakened, the fruit is to be taken out of it, and well drained. To Bottle Damsons.

Put damsons, before they are too ripe, into wide-mouthed bottles, and cork them down tight; then put them into a moderately heated oven, and about three hours more will do them; observe that the oven is not too hot, otherwise it will make the fruit fly. All kinds of fruit that are bottled may be done in the same way, and they will keep two years; after they are done, they must be put away with the mouth downward, in a cool place, to keep them from fermenting.

To Preserve Barberries.

Set an equal quantity of barberries and sugar in a kettle of boiling water, till the sugar is melted, and the barberries quite soft; let them remain all night. Put them next day into a preserving-pan, and boil them fifteen minutes, then put them into jars, tie them close, and set them by for use.

To Preserve Grapes.

Take close bunches, whether white or red, not too ripe, and lay them in a jar. Put to them i pound of sugar candy, and fill the jar with common brandy. Tie them up close with a bladder, and set them in a dry place.

To Dry Cherries.

Having stoned the desired number of morello cherries, put l£ pounds of fine sugar to every pound ; beat and sift it over the cherries, and let them stand all night. Take them out of their sugar, and to every pound of sugar, put two spoonfuls of water. Boil and skim it well, and then put in the cherries; boil the sugar over them, and next morning strain them, and to every pound of syrup put £ pound more sugar; boil it till it is a little thicker, then put in the cherries and let them boil gently. The next day strain them, put them in a gtove, and turn them every day till they are dry. To Clarify Honey.

The best kind is clarified by merely melting it in a water bath,

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