Dip
it immediately into the tumblers. It
will often be solid jelly before it is
cold.
Currants, Spiced. — Five pounds of
stemmed currants, 4 lbs. of sugar, one
pint of vinegar, two table-spoonfuls of
cloves, two table-spoonfuls of cinna-
mon. Put on the fire together, and
cook half an hour after they come
to a boil. Put up in jars or jelly-
glasses.
Currant Syrup. — Pick very ripe
currants from the stems, put in a stone
jar and mash, cover with a thin cloth,
and set in the cellar for two days.
Figs, To Preserve PRESERVES, ETC. Grape Marmalade
Turn into a jelly -bag and let drip
slowly without squeezing. Measure
the juice, and to every pint allow 2 lbs.
of sugar✪ Currant Syrup. Mix the sugar and juice to-
gether, put in a kettle, set in boiling
water, and stir until the syrup is suf-
ficiently thick. Take from the fire, let
cool, and bottle.
Figs, To Preserve Green. — Weigh
the fruit, and allow an equal quantity
of sugar, the thinly pared rind of a
lemon, and a little ginger✪ Figs, To Preserve Green. Lay the
figs in cold water for twenty-four
hours, then simmer them till tender;
put them again into cold water, and
let them remain for two days, chang-
ing the water each day. If not quite
soft, simmer again, and replace in cold
water until the next day. Make a
syrup of two-thirds of the sugar al-
lowed, and water in the proportion of
a pint to 2 lbs., and in this syrup let the
figs simmer ten minutes. In two days
pour the syrup from the figs on to the
rest of the sugar weighed. After add-
ing the lemon and ginger, boil the
syrup for five minutes, when the fruit
can be added and cooked until done
and transparent. Cut figs in half, if
preferred. Put away in small glass
jars.
Fruit Melange, A. — The juicy
fruits of summer are preserved for
winter use in many ways. Simplest
of all, inasmuch as no cooking is re-
quired, is the fruit melange. As the
name indicates, it is merely a com-
mingling of all fruits, preserved in
the same receptacle at odd times and
in the order of their ripening. The
fruits selected must be sound ; ber-
ries are hulled, cherries, plums, and
peaches stoned, and the peaches peel-
ed and quartered. A pound of granu-
lated sugar is allowed for each pound
of prepared fruit. Begin by putting
2 lbs. of strawberries in the bottom of
a broad stone jar, add i lb. of goose-
berries (unless the seeds are objec-
tionable) and 2 lbs. of cherries✪ Fruit Melange, A of the
same or of different colors, and
sprinkle each layer of fruit with its
own weight of sugar. Dissolve I oz.
of salicylic acid in a pint of pure alco-
hol, and pour it over the fruit. It will
rise above it and act as a preservative.
Cover the jar with stiff paper, and set
in a cool, dry spot. At convenient
intervals blackberries (these used
sparingly, on account of their strong
flavor), raspberries, currants (both
white and red), plums, peaches, chop-
ped pineapple, and slices of banana
and orange are added, always with an
equal weight of sugar, but without
increasing the amount of alcohol.
In the autumn the contents of the jar
are well stirred and then filled into
glass jars, to be used as a preserve as
occasion requires, or as a delicious
filling for tarts and pies. The surplus
juice may be bottled and used as a
foundation for pudding sauce.
Page 326 · 5 recipe records on this page
Presented as published in 1902. 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
Dip it immediately into the tumblers. It will often be solid jelly before it is cold.
Currants, Spiced. — Five pounds of stemmed currants, 4 lbs. of sugar, one pint of vinegar, two table-spoonfuls of cloves, two table-spoonfuls of cinnamon. Put on the fire together, and cook half an hour after they come to a boil. Put up in jars or jellyglasses.
Currant Syrup. — Pick very ripe currants from the stems, put in a stone jar and mash, cover with a thin cloth, and set in the cellar for two days.
Figs, To Preserve PRESERVES, ETC. Grape Marmalade
Turn into a jelly -bag and let drip slowly without squeezing. Measure the juice, and to every pint allow 2 lbs. of sugar. Mix the sugar and juice together, put in a kettle, set in boiling water, and stir until the syrup is sufficiently thick. Take from the fire, let cool, and bottle.
Figs, To Preserve Green. — Weigh the fruit, and allow an equal quantity of sugar, the thinly pared rind of a lemon, and a little ginger. Lay the figs in cold water for twenty-four hours, then simmer them till tender; put them again into cold water, and let them remain for two days, changing the water each day. If not quite soft, simmer again, and replace in cold water until the next day. Make a syrup of two-thirds of the sugar allowed, and water in the proportion of a pint to 2 lbs., and in this syrup let the figs simmer ten minutes. In two days pour the syrup from the figs on to the rest of the sugar weighed. After adding the lemon and ginger, boil the syrup for five minutes, when the fruit can be added and cooked until done and transparent. Cut figs in half, if preferred. Put away in small glass jars.
Fruit Melange, A. — The juicy fruits of summer are preserved for winter use in many ways. Simplest of all, inasmuch as no cooking is required, is the fruit melange. As the name indicates, it is merely a commingling of all fruits, preserved in the same receptacle at odd times and in the order of their ripening. The fruits selected must be sound ; berries are hulled, cherries, plums, and peaches stoned, and the peaches peeled and quartered. A pound of granulated sugar is allowed for each pound of prepared fruit. Begin by putting 2 lbs. of strawberries in the bottom of a broad stone jar, add i lb. of gooseberries (unless the seeds are objectionable) and 2 lbs. of cherries of the same or of different colors, and sprinkle each layer of fruit with its own weight of sugar. Dissolve I oz.
of salicylic acid in a pint of pure alcohol, and pour it over the fruit. It will rise above it and act as a preservative. Cover the jar with stiff paper, and set in a cool, dry spot. At convenient intervals blackberries (these used sparingly, on account of their strong flavor), raspberries, currants (both white and red), plums, peaches, chopped pineapple, and slices of banana and orange are added, always with an equal weight of sugar, but without increasing the amount of alcohol. In the autumn the contents of the jar are well stirred and then filled into glass jars, to be used as a preserve as occasion requires, or as a delicious filling for tarts and pies. The surplus juice may be bottled and used as a foundation for pudding sauce.
Records on this page
Currant SyrupCurrants, SpicedFigs, To Preserve GreenFruit Melange, AFruit Preserves