Myra's cookery book

I... Chestnuts ... Choose them large, and of good quality. 2... ... .*• ... Cut the skin with the point of a knife, but do not injure the fruit inside. Water ... Throw them into cold water. 0 • •• 4... ... Boil fast on a quick fire, and when tender take them off the fire, but keep them hot. 5- Syrup Have this ready and hot in the preserving pan. 6... ... Peel the chestnuts, and throw them hot into the syrup. 7- ... Take care not to break or injure them. 8... ... ... ... Leave them till next day. 9... ... Drain off the syrup, boil it up, and pour it over the chestnuts. 10... ... ... Do this 4 days following. II... ... On the last day reduce and clarify the syrup. 12... Vanilla I Stick ... Add to flavour the syrup, and take it out again. 13... ... Dip the chestnuts in, and let the sugar crystallize on them. 23-CRYSTALLIZED CURRANTS. Order, Ingredients. Quantities. Method. I... Ripe currants Choose fine bunches. 2... Whites of eggs 2 Beat to a froth. 3- Water I wine glassful Add and beat well. 4... Dip in the bunches of currants, and lay them on a sheet of white paper. 3S4 MYRA'S COOKERY BOOK. CRYSTALLIZED C0RRRNT:S— (continual). Order. Ingredients. Quantities. Method. 5- Sifted sugar ... Sprinkle over, and roll ths currants in the sugar till they are thickly coated over. 6... • •• • • • Let them dry on the paper, and the sugar will crystallize round each currant, 24.-CRYSTALLIZED ORANGES. Order. Ingredients. Quantities. Method. I... Oranges Peel them, and take off as much of the white skin as possible, without breaking it. 2... Divide them in quarters. 3... • • • • • • Pass a needle and cotton through the thick white centre of each quarter, and tie it in a loop. 4... Hang them all by the loops on wire hooks shaped like an S, and hang the hooks by the upper part on a string stretched from wall to wall. 5... Sugar Boil on a quick fire until it bubbles and has slightly turned colour, but see that it does not go beyond this point. 6... . * • » . « Take each hook by the top, and dip the orange in the boiling sugar. 7... ... ... Take it out immediately, and hang it up on the string. 8... ... Dip in each quarter separately, till all are done. g... ... ... Let them hang till dry. 10... ... Serve at dessert. PRESERVES. 385 25.-CANDIED ORANGE FLOWERS. Order. Ingredients. Quantities. Method. I... Orangeflowers Fresh ones Take off the petals. 2... Boiling water Throw them in for a moment to blanch them. 3-" Syrup ... Have a thick clear syrup ready. 4... ... Drain the petals from the water and throw them into the syrup. 5--- ... Boil until the sugar candies. 6... ... Take the pan off the fire and stir till the sugar dries in a powder. 7... Divide the petals from the sugar with the hand, and put them in the oven to dry on sheets of white paper. 8... ... The oven must be cool, or the flowers will curl up. 9... ... Keep in boxes in a dry place. Note. —Violets and rose petals can be candied in the same manner. 26.-ORANGE FLOWER SOUFFLES. Order, Ingredients. Quantities. Method. I... Orangeflowers Take off the petals and chop them. 3- Whites of eggs 2... ...( 3--- Sifted sugar ... 2 table spoonsful 1 Mix together to form a paste. 4... ... Add the orange flowers. 5-- ...