Dried Apples. — A bushel of fresh apples, weighing about fifty
pounds, will furnish about seven pounds of good dried fruit; or, if
the cores are not cut out or the skins removed, there will be nine
dried pounds. There is, consequently, about eighty-two per cent, of
water in the apples. Fruits generally have eighty-five per cent, of
water.
«
A Nice Way to Bake Apples. — Take sour apples ; remove the
cores ; place the apples in a deep dish or tin, fill the cavities where
the cores came out with sugar, pour a cup of hot water in the tin✪ A Nice Way to Bake Apples ;
bake in a quick oven.
Apple Custard. — A pint of .stewed apples, a pint of milk, yolks of
three eggs, juice and rind of half a lemon, juice of small orange;
sugar to taste✪ Apple Custard. Beat well together; bake, and, when done, whisk
the whites with a little sugar, and spread over the top. Brown in a
quick oven.
Sealed Apples. — Pare and core your apples, and then place them
in an earthen pipkin or stone jar; if juicy, they will need no water;
504 THE hearthstone; or, life at home.
put a little bread-paste inside the rim of the jar✪ Sealed Apples, and crowd the cover
down into it ; then put it into a very slow oven until thoroughly cooked,
which will require two or three hours, according to the heat of the
oven. Experience only can decide the requisite amount of cooking
in this as in many other things. The reason for sealing them is, that
the aroma of the fruit is thus ali preserved.
Apples may be kept till June by taking sound ones, and, after
wiping each apple perfectly dry and clean, pack them in tight barrels,
with a layer of bran to each layer of apples ; envelop the barrel in a
linen cloth to keep the frost out, and keep it in a cool place.
Quinces. — To one pound of sugar and one pound of fruit put a
pint of water✪ Quinces, and put them all in the kettle together, and let them
boil as fast as possible, without burning, and so that a constant foam
will cover the fruit. In twenty minutes they are done.
Canning Fruit. — The process is very simple. Place a clean and
very wet towel in a pan, away from currents of air , set the can to be
filled on the towel ; put a silver spoon in it; then set the fruit-funnel
in and pour in the boiling fruit. Remove the funnel and spoon, fill
the can to the very top, and seal tightly. Then, when nearly cold
give the screw ring, if possible, another turn, or part of a turn.
Stand the cans upside down to make sure that they are tight. If
<the syrup get out the air cannot get in, and the fruit will keep.
Jam. — The best of jam is made of an equal quantity of gooseberries
and raspberries. Two or more of any kinds of berries or of fruit,
make better jam mixed than when used singly. Boiling fruit a long
time and skimming it well, without the sugar, and without a cover to
the preserving-pan, is a very economical and excellent way of pre-
serving— economical, because the bulk of the scum rises from the
fruit, and not from the sugar, if the latter is good ; and boiling it with-
out a cover allows the evaporation of the watery particles therefrom,
and the preserves keep firm and well-flavored. The proportions are
three-quarters of a pound of sugar to a pound of fruit. Jam made of
any kind of berries in this way is excellent.
Cherry Jam. — To every pound of fruit weighed before stoning.
COOKERY RECIPES, 505 ✪ Cherry Jam
Page 325 · 5 recipe records on this page
Presented as published in 1883. 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
Dried Apples. — A bushel of fresh apples, weighing about fifty pounds, will furnish about seven pounds of good dried fruit; or, if the cores are not cut out or the skins removed, there will be nine dried pounds. There is, consequently, about eighty-two per cent, of water in the apples. Fruits generally have eighty-five per cent, of water.
«
A Nice Way to Bake Apples. — Take sour apples ; remove the cores ; place the apples in a deep dish or tin, fill the cavities where the cores came out with sugar, pour a cup of hot water in the tin ; bake in a quick oven.
Apple Custard. — A pint of .stewed apples, a pint of milk, yolks of three eggs, juice and rind of half a lemon, juice of small orange; sugar to taste. Beat well together; bake, and, when done, whisk the whites with a little sugar, and spread over the top. Brown in a quick oven.
Sealed Apples. — Pare and core your apples, and then place them in an earthen pipkin or stone jar; if juicy, they will need no water;
504 THE hearthstone; or, life at home.
put a little bread-paste inside the rim of the jar, and crowd the cover down into it ; then put it into a very slow oven until thoroughly cooked, which will require two or three hours, according to the heat of the oven. Experience only can decide the requisite amount of cooking in this as in many other things. The reason for sealing them is, that the aroma of the fruit is thus all preserved.
Apples may be kept till June by taking sound ones, and, after wiping each apple perfectly dry and clean, pack them in tight barrels, with a layer of bran to each layer of apples ; envelop the barrel in a linen cloth to keep the frost out, and keep it in a cool place.
Quinces. — To one pound of sugar and one pound of fruit put a pint of water, and put them all in the kettle together, and let them boil as fast as possible, without burning, and so that a constant foam will cover the fruit. In twenty minutes they are done.
Canning Fruit. — The process is very simple. Place a clean and very wet towel in a pan, away from currents of air , set the can to be filled on the towel ; put a silver spoon in it; then set the fruit-funnel in and pour in the boiling fruit. Remove the funnel and spoon, fill the can to the very top, and seal tightly. Then, when nearly cold give the screw ring, if possible, another turn, or part of a turn. Stand the cans upside down to make sure that they are tight. If <the syrup get out the air cannot get in, and the fruit will keep.
Jam. — The best of jam is made of an equal quantity of gooseberries and raspberries. Two or more of any kinds of berries or of fruit, make better jam mixed than when used singly. Boiling fruit a long time and skimming it well, without the sugar, and without a cover to the preserving-pan, is a very economical and excellent way of preserving— economical, because the bulk of the scum rises from the fruit, and not from the sugar, if the latter is good ; and boiling it without a cover allows the evaporation of the watery particles therefrom, and the preserves keep firm and well-flavored. The proportions are three-quarters of a pound of sugar to a pound of fruit. Jam made of any kind of berries in this way is excellent.
Cherry Jam. — To every pound of fruit weighed before stoning.
Records on this page
A Nice Way to Bake ApplesApple CustardSealed ApplesQuincesCherry Jam