Mash the juicy fruits in a basin to a pulp. Place on the fire
and make scalding hot. Now pour into a hair-sieve and allow the
juice to strain through. Put into bottles and securely tie down.
Place these bottles in a cauldron of cold water and boil for twenty
4
8
6
8
8
8
4
8
8
6
8
lO
4
lO
6
20
6
15
8
25
6
10
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COOKERY RECIPES.
507
minutes. Remove from the fire and allow to remain in the cauldron
until cold. Then set away for use. ,
In the case of non-juicy fruits, such as apples, pears, peaches,
etc., put the fruit into a basin. Cover with water and boil to a
pulp. Now place on a hair-sieve and allow to drain without any
pressing. Observe now that it is only the liquor which passes
through the sieve without pressing which is to be used for flavoring
purposes. What remains in the form of pulp is not adapted for
these uses. Now put the juice obtained as above into bottles, and
proceed to treat as already laid down for the juicy fruits.
'The foregoing processes are to be gone through with in the case
where the extracts are to be kept transparent and clear, as for
syrups, cordials, and beverages.
In case where the flavorings are to be used for any purpose
where transparency or clearness is not desirable, such as for ice-
creams, fruit-ices, or bonbons, use not only the clear fluid, but the
pulp of the fruit also. For these opaque purposes save and utilize
everything of the fruit except the skins and seeds. This pulp to be
treated as already laid down.
As thus obtained and preserved our confectioners can supply them-
selves with a quantity of perfectly pure extracts of all their favorite
fruits, and which can always be at hand for flavoring every descrip-
tion of pastry, cakes, pies, tarts, puddings, creams, ices, and bever-
ages, and at any season of the year. Especially when there is any
one in the house who is sick or feverish, cordials may be flavored
with these delightful sub-acids — these remedies and restoratives of
kind mother Nature herself — such as will shoot through all the veins
of the most debilitated and infirm the most delicious sensations of
happiness and hope.
Initials on Fruit. — Did you ever see a name printed on a grow-
ing apple, pear, or peach f No ! Well, if you wish to have that
pleasure, this is the way to obtain it : While the fruit yet hangs green
upon the tree, make up your mind which is the very biggest and
most promising specimen of all. Next, cut from thin, brown paper
508 THE HEARTHSTONE ; OR, LIFE AT HOME.
Page 327
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
Mash the juicy fruits in a basin to a pulp. Place on the fire and make scalding hot. Now pour into a hair-sieve and allow the juice to strain through. Put into bottles and securely tie down. Place these bottles in a cauldron of cold water and boil for twenty
lO
lO
lO
lO
lO
lO
lO
lO
minutes. Remove from the fire and allow to remain in the cauldron until cold. Then set away for use. ,
In the case of non-juicy fruits, such as apples, pears, peaches, etc., put the fruit into a basin. Cover with water and boil to a pulp. Now place on a hair-sieve and allow to drain without any pressing. Observe now that it is only the liquor which passes through the sieve without pressing which is to be used for flavoring purposes. What remains in the form of pulp is not adapted for these uses. Now put the juice obtained as above into bottles, and proceed to treat as already laid down for the juicy fruits.
'The foregoing processes are to be gone through with in the case where the extracts are to be kept transparent and clear, as for syrups, cordials, and beverages.
In case where the flavorings are to be used for any purpose where transparency or clearness is not desirable, such as for icecreams, fruit-ices, or bonbons, use not only the clear fluid, but the pulp of the fruit also. For these opaque purposes save and utilize everything of the fruit except the skins and seeds. This pulp to be treated as already laid down.
As thus obtained and preserved our confectioners can supply themselves with a quantity of perfectly pure extracts of all their favorite fruits, and which can always be at hand for flavoring every description of pastry, cakes, pies, tarts, puddings, creams, ices, and beverages, and at any season of the year. Especially when there is any one in the house who is sick or feverish, cordials may be flavored with these delightful sub-acids — these remedies and restoratives of kind mother Nature herself — such as will shoot through all the veins of the most debilitated and infirm the most delicious sensations of happiness and hope.
Initials on Fruit. — Did you ever see a name printed on a growing apple, pear, or peach f No ! Well, if you wish to have that pleasure, this is the way to obtain it : While the fruit yet hangs green upon the tree, make up your mind which is the very biggest and most promising specimen of all. Next, cut from thin, brown paper