Take eight fine sweet oranges peeled and sliced, one-half cocoanut
grated, one-half cup of powdered sugar✪ Sugared Oranges ; arrange the orange in a glass
dish, scatter the cocoanut thickly over it and sprinkle lightly with sugar;
cover with another layer of orange ; fill up the dish in alternate layers.
AMBROSIA.
Six fine sweet oranges peeled and sliced; place m a glass (shallow)
dish very nicely ; cover with grated cocoanut, a thick layer, then about
one-half cup of powdered sugar✪ Ambrosia.
BLACKBERRY MUSH.
Stew the berries and sweeten to taste ; after they are cooked soft,
stir in flour smoothly to about the thickness of stiff paste ; cook slightly
after stirring in the flour, and pour into glass molds. This is to be
eaten cold with cream✪ Blackberry Mush.
490 CANNED FRUIT AND VEGETABLES.
LEMON BUTTER.
Beat six eggs, one-fourth pound of butter, one pound of sugar, the
rind and juice of three lemons✪ Lemon Butter, mix together and set in a pan of hot
water. Very nice for tarts or to eat with bread.
PINEAPPLES.
Cut them into dice or thin slices, saturate them with sugar, let them
stand a few hours, pile them in the center of a glass dish with a row of
sponge cake slices, or of ladies' fingers around the sides.
CANNED FRUIT AND VEGETABLES.
Fruit should be selected carefully and all that is imperfect rejected.
The highest-flavored and best-preserving fruits are those put up with-
out paring, after having carefully removed the down with a fine but stiff
brush. Glycerine of purest quality has been recommended for the
preservation of fruits, previous to eating which, the glycerine should
be removed by immersing the fruit in water. To keep apples and
pears fresh, gather the fruit during a dry day, and put it at once
into earthen glazed pans, deep enough to contain two or three layers
of fruit, and each one having a tightly-fitting lid. If the fruit sweats,
the exudation dries on the fruit's surface, and helps to keep in the
moisture and flavor. The cover helps to do the same, and to exclude
the light. Keep the pans in a cool, dry place, and never wipe the
fruit until required for dessert. Pears may be kept in' the same way,
but require constant watching. After fruit has been allowed to lay on
the shelves in the fruit-room, and sweat, they should be wiped dry and
packed in boxes, with dry sawdust enough to exclude the air from them.
The sawdust from resinous woods should not be used. If they were
packed in dry sand they would keep equally well, but it is difficult to
clean them from the sand, and therefore they are gritty, which is
unpleasant.
Large fruit such as peaches, pears, etc., are in the best condition to can
when not quite fully ripe and should be put up as soon as possible after
picking. Small fruit, such as berries, should never stand over night if
it is possible to avoid it. Use only the best sugar in the proportion of
half a pound to a pound of fruit, varying the rule, of course, with the
sweetness of the fruit.
Raspberries and blackberries are best for pies; huckleberries also
are excellent for pies, and easily canned. Pie-plant can be stewed till
tender. It requires half a pound of sugar to a pound of fruit.
CANNED FRUIT. 491 ✪ Canned Peaches
Page 411 · 5 recipe records on this page
Presented as published in 1886. 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
Take eight fine sweet oranges peeled and sliced, one-half cocoanut grated, one-half cup of powdered sugar ; arrange the orange in a glass dish, scatter the cocoanut thickly over it and sprinkle lightly with sugar; cover with another layer of orange ; fill up the dish in alternate layers.
AMBROSIA.
Six fine sweet oranges peeled and sliced; place in a glass (shallow) dish very nicely ; cover with grated cocoanut, a thick layer, then about one-half cup of powdered sugar.
BLACKBERRY MUSH.
Stew the berries and sweeten to taste ; after they are cooked soft, stir in flour smoothly to about the thickness of stiff paste ; cook slightly after stirring in the flour, and pour into glass molds. This is to be eaten cold with cream.
490 CANNED FRUIT AND VEGETABLES.
LEMON BUTTER.
Beat six eggs, one-fourth pound of butter, one pound of sugar, the rind and juice of three lemons, mix together and set in a pan of hot water. Very nice for tarts or to eat with bread.
PINEAPPLES. Cut them into dice or thin slices, saturate them with sugar, let them stand a few hours, pile them in the center of a glass dish with a row of sponge cake slices, or of ladies' fingers around the sides.
CANNED FRUIT AND VEGETABLES.
Fruit should be selected carefully and all that is imperfect rejected. The highest-flavored and best-preserving fruits are those put up without paring, after having carefully removed the down with a fine but stiff brush. Glycerine of purest quality has been recommended for the preservation of fruits, previous to eating which, the glycerine should be removed by immersing the fruit in water. To keep apples and pears fresh, gather the fruit during a dry day, and put it at once into earthen glazed pans, deep enough to contain two or three layers of fruit, and each one having a tightly-fitting lid. If the fruit sweats, the exudation dries on the fruit's surface, and helps to keep in the moisture and flavor. The cover helps to do the same, and to exclude the light. Keep the pans in a cool, dry place, and never wipe the fruit until required for dessert. Pears may be kept in' the same way, but require constant watching. After fruit has been allowed to lay on the shelves in the fruit-room, and sweat, they should be wiped dry and packed in boxes, with dry sawdust enough to exclude the air from them. The sawdust from resinous woods should not be used. If they were packed in dry sand they would keep equally well, but it is difficult to clean them from the sand, and therefore they are gritty, which is unpleasant.
Large fruit such as peaches, pears, etc., are in the best condition to can when not quite fully ripe and should be put up as soon as possible after picking. Small fruit, such as berries, should never stand over night if it is possible to avoid it. Use only the best sugar in the proportion of half a pound to a pound of fruit, varying the rule, of course, with the sweetness of the fruit.
Raspberries and blackberries are best for pies; huckleberries also are excellent for pies, and easily canned. Pie-plant can be stewed till tender. It requires half a pound of sugar to a pound of fruit.
Records on this page
Sugared OrangesAmbrosiaBlackberry MushLemon ButterCanned Peaches