These may be taken either as fruit or vegetable.
Generally they come under the head of the latter,
but as either they are most excellent bottled. They
require a little more trouble than most other fruits
to bottle successfully. They should be used small,
and just coloured, as they have to be done at a high
temperature, in order to ensure complete sterilisa-
tion. In places where tomatoes are grown in
quantities the small ones are often reserved for
bottling. Pack in bottles as directed for plums,
and cover with water. Bring the temperature up
to 170°. Take out of the steriliser after an hour
at this temperature, and leave for 24 hours ; then
repeat sterilisation at 170°. Again leave for two or
three days, and again sterilise at the same tempera-
ture. By doing them thus three times they will
remain like fresh fruit, and can be kept for any
length of time.
ICES
Of late years the ice has become very popular in this country, in fact no dinner-party with any pretence
to the name is considered complete without an ice of some kind to give the finishing touch to the menu.
At afternoon “ At Homes,” too, ices are very often included in the refreshments provided, whilst at even
the smallest of dances they are considered a necessity.
Now these ices, if they have always to be ordered from a caterer, are apt to be somewhat expensive
luxuries, and for this reason families, where ways and means form an important consideration, have often
to restrict themselves in this direction. However, if made at home, there is no need for much expense
to be incurred, as many delicious little ices can be produced at very small cost : and if one goes in for
entertaining to even a small extent, it will be found a decided economy to invest in a simple ice machine.
Beyond this there is very little further required in the way of utensils, unless more elaborate ices and
ice puddings are wanted.
As regards trouble, the making of an ice is just as simple as that of making many a jelly or cream,
and it is certainly easier than the making of a cake or pastry, which requires so much attention in the
firing. Ices, too, are nearly always acceptable, and they have the great advantage of being able to be
prepared beforehand ; and beyond the actual serving or turning out they require no attention at tho hour
of dinner.
PRELIMINARY TO ICE MAKING
Freezing Machines
The most primitive form of freezing machine
consists of a milk can with a tight-fitting lid placed
in a small bath or pail and packed round with ice
and salt. The mixture to be frozen is placed in
the milk can and then this is kept in motion by
turning it round and round with the hand until
the mixture inside becomes sufficiently frozen.
The can will require to be opened from time to
time and the mixture scraped down from the sides
in order to make it freeze evenly. This method,
however, might do very well for once or twice, or
for an amusement, but it is tedious at the best, and
not by any means always successful. An advance
on this was the simple pewter pot, placed in a
wooden pail provided with a hole and plug for
drawing off the water from the ice as it melted,
but this also had to be turned round and round
for an indefinite time, and the pot opened occa-
sionally.
Page 769
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
These may be taken either as fruit or vegetable. Generally they come under the head of the latter, but as either they are most excellent bottled. They require a little more trouble than most other fruits to bottle successfully. They should be used small, and just coloured, as they have to be done at a high temperature, in order to ensure complete sterilisation. In places where tomatoes are grown in
quantities the small ones are often reserved for bottling. Pack in bottles as directed for plums, and cover with water. Bring the temperature up to 170°. Take out of the steriliser after an hour at this temperature, and leave for 24 hours ; then repeat sterilisation at 170°. Again leave for two or three days, and again sterilise at the same temperature. By doing them thus three times they will remain like fresh fruit, and can be kept for any length of time.
Of late years the ice has become very popular in this country, in fact no dinner-party with any pretence to the name is considered complete without an ice of some kind to give the finishing touch to the menu. At afternoon “ At Homes,” too, ices are very often included in the refreshments provided, whilst at even the smallest of dances they are considered a necessity.
Now these ices, if they have always to be ordered from a caterer, are apt to be somewhat expensive luxuries, and for this reason families, where ways and means form an important consideration, have often to restrict themselves in this direction. However, if made at home, there is no need for much expense to be incurred, as many delicious little ices can be produced at very small cost : and if one goes in for entertaining to even a small extent, it will be found a decided economy to invest in a simple ice machine. Beyond this there is very little further required in the way of utensils, unless more elaborate ices and ice puddings are wanted.
As regards trouble, the making of an ice is just as simple as that of making many a jelly or cream, and it is certainly easier than the making of a cake or pastry, which requires so much attention in the firing. Ices, too, are nearly always acceptable, and they have the great advantage of being able to be prepared beforehand ; and beyond the actual serving or turning out they require no attention at tho hour of dinner.
PRELIMINARY TO ICE MAKING Freezing Machines
The most primitive form of freezing machine consists of a milk can with a tight-fitting lid placed in a small bath or pail and packed round with ice and salt. The mixture to be frozen is placed in the milk can and then this is kept in motion by turning it round and round with the hand until the mixture inside becomes sufficiently frozen.
The can will require to be opened from time to time and the mixture scraped down from the sides in order to make it freeze evenly. This method, however, might do very well for once or twice, or for an amusement, but it is tedious at the best, and not by any means always successful. An advance on this was the simple pewter pot, placed in a wooden pail provided with a hole and plug for drawing off the water from the ice as it melted, but this also had to be turned round and round for an indefinite time, and the pot opened occasionally.