Handbook of practical cookery

Place in a large jar the tartaric acid, and pour over it the cold water ; add then the fruit, and allow all to stand for twenty-four hours. At the end of this time strain the liquid through a fine piece of muslin, taking care not to bruise the fruit. Add to the strained juice one pound and a half of powdered sugar to each pint. Stir this frequently until the sugar is quite dissolved ; then bottle the syrup and keep it in a dark place, as if exposed to the light its bright colour fades. Cherry Brandy. — One quart whisky, one quart cherries, one pound sugar, one dozen cloves. Place in a jar the cherries, add the sugar and cloves, and pour over all the whisky. Cover the jar closely, and let it remain in a cool place four weeks. During this time the mixture must be stirred once every day. At the end of this time strain the mixture through a fine piece of muslin, when it is ready to bottle for use. LEMON SYRUP — WHITE CURRANT JELLY. 251 Lemon Syrup. — Five pounds of sugar, two ounces of citric acid, two table-spoonfuls essence of lemon, the white of one egg, one quart of cold water. Place in a preserving-pan the sugar, pour over the water, and add the white of egg, which must first be beaten to a stiff froth. Place the pan over the fire, and stir the contents until boiling. Take the pan from the fire, strain the liquid through a towel, and allow it to cool. Dissolve in a small cup of boiling water the acid, and when the syrup is quite cold add also the lemon essence. Bottle for use. Proportions— one table-spoonful of syrup to one glassful cold water. Apple Jelly.— Six pints of apple- juice, six pounds of lump sugar, three gills of cold water. Place the sugar in a preserving-pan, pour over the cold water, and stir all over the fire until it boils. When boiling, draw the pan on one side, and let all boil very slowly till the water evaporates. Skim constantly during this time. To ascertain when the water has evaporated, dip a spoon in the boiling liquid, and then dip it at once in cold water ; then touch the sugar which adheres to the spoon with the finger, and if the sugar cracks it is ready. Add now to the boiling sugar the juice, and stir till boiling. Skim well and boil slowly five minutes, when the jelly is ready to put in the pots. NOTE.— Directions for preparing the apple-juice : — Take any quantity of green apples, rub them well in a clean towel, cut them in quarters, and throw them into cold water. Place them now in a preserving-pan, and cover them with cold water. Allow them to simmer till a pulp. Tie a flannel or felt bag over a large basin, pour into the basin through the bag a kettleful of boiling water. Pour the water away ; then pour into the bag the apples, and allow the juice to drip through all night. White Currant Jelly.— Prepared exactly as above, with this exception, that the juice and sugar ought only to come to the boiling-point, and then be at once taken from the fire. If allowed to boil but one minute, the jelly will take a pinky shade, which it ought not to have. Cherry Plum Jam.— Six pounds of plums, six pounds of lump sugar, three gills of cold water.