The art of cookery

Jellies, jams, and marmalades are generally much finer in quality when made by gently simmering the fruit juices, or the crushed fruit used in their preparation, until sufficiently cooked, before adding the sugar, so that after it is added the cooking need be continued only long enough to dissolve it thoroughly and perfectly Stewing. 95 combine it with the juice or fruit. So also are nearlyall manner of fruit preserves. The strawberry is a notable exception, as both color and flavor seem to be better retained when the sugar is cooked with the fruit. Apples should be stewed as rapidly as possible in order to preserve the flavor of the fruit. At the beginning of the process, a little water — as little as will serve the purpose— should be added to the prepared fruit in the kettle, which should be kept closely covered while it is cooking. The quantity of water depends in a great measure upon the dryness or juiciness of the apples. If they are juicy a tablespoonful to each pint will be sufficient ; whereas, if they are dry, a teacupful may not be too much. The flavor of the apple is usually delicate and easily destroyed, therefore only the quantity of water requisite for thorough cooking should be used. For the same reason all unnecessary stirring, during or after cooking, should be avoided. Apples, and stewed fruits generally, are finer flavored, and agree with most people better, if eaten while warm than when cold. To Stew Apples. — Pare, quarter, core, and wash the apples. Place the prepared quarters in a sauce-pan with, a small quantity of hot water, cover closely, and stew rapidly for five minutes. Upon removing the cover, the apples, if done, will be broken and so tender as to fall apart readily. If not done, replace the cover and cook a few minutes longer. Put in a bowl or dish half the quantity of sugar required, pour the cooked apples into the dish, sprinkle the other half of the sugar over them, cover closely, and serve hot or warm. 96 The Art of Cookery. To Stew Cranberries, No. i. — To a quart of cranberries picked and washed add three fourths of a pint of boiling water, cover closely, and cook five minutes over a quick fire. Mash with a wooden spoon such of the berries as have not burst, and rub through a colander or pumpkin strainer into an earthen dish or bowl. Put the pulp into the sauce-pan in which the berries were cooked, add three fourths of a pint of granulated sugar, simmer five minutes, and serve hot or cold. When cold the sauce will be jellied. To Stew Cranberries, No. 2. — Stew and mash the cranberries as described above, then add the sugar, cook five minutes, and serve. To Make Cranberry Jelly. — Cook and mash the cranberries as above described, then pour into a jelly bag and let the juice drip through. To each cupful of juice add a cupful of granulated sugar, put into a saucepan, simmer five minutes, and pour into molds or cups. To Stew Pie-Plant. — Wash, but do not skin, the pieplant, cut it in pieces an inch in length, cover with cold water, and heat to boiling point. Then drain off all the water, add a cup and a half of sugar to each quart of pie-plant, simmer five minutes, and serve warm. To Stew Green Gooseberries. — Pick over, stem, and wash the gooseberries. Cook and serve like pie-plant. Gooseberries and pie-plant require about an equal amount of sugar to sweeten them.