Miss Leslie's Lady's New Receipt-Book Part 15

It is an old-fas.h.i.+oned error to use unripe fruit for any sort of sweet-meat. When the fruit is thoroughly ripe it has more flavour, is far more wholesome, and keeps better.

AN EXCELLENT WAY OF PRESERVING STRAWBERRIES.--Select the largest and finest strawberries. Having hulled them, or removed the green tops, weigh the strawberries; and allow to each pound a pound of the best double-refined loaf-sugar, finely powdered. Divide the sugar into two equal portions. Put a layer of strawberries into the bottom of a preserving-kettle, and cover them with a layer of sugar; then a layer of strawberries; then a layer of sugar; until half the sugar is in. Next set the kettle over a moderate fire, and let it boil slowly, till all the sugar is melted. Then put in, gradually, the remainder of the sugar; and after it is all in, let it boil hard for five minutes, taking off the sc.u.m with a silver spoon; but there will be little or no sc.u.m if the sugar is of the very best quality. Afterwards remove the kettle from the fire, and take out the strawberries, one at a time, in a tea-spoon.

Spread out the strawberries on large flat dishes, so as not to touch each other, and set them immediately in a cold place or on ice. Hang the kettle again on the fire and give the syrup one boil up; skimming it, if necessary. Place a fine strainer over the top of a mug or pitcher, and pour the syrup through it. Then put the strawberries into gla.s.s jars or tumblers; pour into each an equal portion of the syrup. Lay at the top a round piece of white paper dipped in brandy. Close the jars tightly, and paste paper over them.

Raspberries may be preserved as above. Also large ripe gooseberries. To each pound of gooseberries allow a pound and a half of sugar.

VERY FINE PRESERVED PEACHES.--Take fine ripe free-stone peaches; pare them; cut them in half and remove the stones. Have ready a sufficiency of the best double-refined loaf-sugar, finely powdered. Weigh the sugar and the peaches together, putting the sugar into one scale and the peaches into the other, and balancing them evenly. Put the peaches into a large pan or tureen, and strew among them one-half of the sugar. Cover them, and let them stand in a cool place till next morning. Then take all the juice from them, and put it into a porcelain preserving-kettle with the remainder of the sugar. Set it over a moderate fire, and boil and skim it. When it is boiling well, and the sc.u.m has ceased to rise, put in the peaches and boil them till they are perfectly clear, but not till they break; carefully skimming them. Boil with them a handful of fresh clean peach-leaves tied in a bunch. When quite clear take the peaches out of the syrup, and put them on a flat sloping dish to drain into a deep dish placed below it. Take this syrup that has drained from the peaches, put it to the syrup in the kettle, and give it one more boil up. Then throw away the leaves. Lay the peaches flat in small gla.s.s jars. Pour an equal portion of the hot syrup into each jar, and put on the top a table-spoonful of the best white brandy. Cork the jars, and paste down paper closely over the mouth of each.

COMMON PEACH JAM.--Take good ripe free-stone peaches, pare them, and cut them into small pieces, seeing that none are blemished in the least.

Cover the bottom of a stone jar with a _thick_ layer of powdered sugar, (very good brown sugar will do when strict economy is expedient,) then put in a layer of the cut peaches, (without any cooking;) then another of sugar; then one of peaches, and so on till the jar is filled; packing the contents down as closely as possible. The top layer must be of sugar, spread on thickly. Cover the jar immediately, and paste paper down closely over the cover. This jam will be found very good for children; and for family use when fresh peaches are not to be had. It may be put into plain pies, or spread over the paste of a rolled-up pudding. If the peaches are free from decay-spots, and the sugar in sufficient abundance, the jam will keep many months; always excluding the air from the jar.

TO PRESERVE GREEN GAGES.--Take gages that are perfectly ripe. Weigh them; and to each pound of fruit allow a pound of the best double-refined loaf-sugar, broken up. Put a layer of grape-leaves in the bottom and round the sides of your preserving-kettle. Then put in the gages, interspersing them thickly with vine-leaves, and covering them with a thick layer. Pour in just enough of water to keep them from burning. Set the kettle over the fire, cover it, and let it simmer slowly till the gages are well greened. Then take them out, and spread them on a large dish to cool. Afterwards p.r.i.c.k them in several places with a needle. Having washed the kettle clean, put the sugar into it with a very little water,--about half a pint to each pound of sugar. Set it over the fire, and boil and skim it till no more sc.u.m rises. Then put in the gages, and boil them half an hour. When done, and cold, put them into gla.s.s jars, and pour the syrup over them. Paste paper closely down over the lids of the jars.

FINE BRANDY PEACHES.--Take large ripe free-stone peaches: the white ones are best for this purpose. Having rubbed off the wool with a clean flannel, put the peaches whole into boiling water, just to scald, but not to boil them. Having remained in about five minutes, take them out, and put them into cold water for an hour or more. After which, drain them in a sieve, and wipe them dry. While the peaches are cooling, prepare a syrup for them; allowing two pounds of the best double-refined loaf-sugar, and the white of two eggs, and a pint of water, to two dozen large peaches. Having broken up the sugar, put it into a preserving kettle. Beat the white of egg to a stiff froth, and stir it into the water. Then pour the water on the sugar, and let it dissolve before you set the kettle over the fire; stirring it several times. Boil and skim it well. When it is nearly up to the top, throw in a small tea-cup of cold water. When it rises again, take it off the fire, and let it stand close to it for a quarter of an hour; then skim it well, and pour it carefully into a pitcher, taking care not to disturb any sediment that may remain at the bottom of the preserving kettle. Put the peaches into wide-mouthed gla.s.s jars, and pour into every jar an equal portion of the syrup. Then fill up the jars with the best white brandy. Cork them tightly, and paste paper closely over the tops; or tie on each a piece of bladder, that has first been soaked to make it contract and fit the closer when dry.

EXCELLENT BRANDY PEACHES.--Take fine large free-stone peaches, quite ripe, but not too soft. Put them into a pan containing a weak solution of sal-eratus and water; and let them lie in it till you find, upon trial, that the wool can be easily rubbed off with a coa.r.s.e clean towel.

Weigh them; and to each pound of peaches allow a pound of broken-up loaf-sugar,--the best double-refined. Then crush the sugar by rolling it with a rolling-pin. Have ready some large gla.s.s jars, with lacquered tin covers. Put a layer of sugar into the bottom of each jar; then a layer of peaches; then sugar; then peaches; and so on till the jar is very nearly full,--the upper layer being of sugar. Then pour in some of the best white brandy till the jars are filled quite to the top. Cover them closely, and set them into a large flat-bottomed kettle of cold water.

The water must be a little below the tops of the jars. Place the kettle over a moderate fire, and keep the peach-jars boiling in it half an hour after they have come to a boil. Then set them away in your sweetmeat closet.

As the lids of gla.s.s jars seldom fit tightly, put beneath each lid a round of thick, soft white paper, and cover the top of the outside with a piece of bladder tied down.

BRANDY PEARS may be done as above. It is customary to leave the stems on. Rub off, upon some lumps of the sugar before crus.h.i.+ng it, the yellow rind of several fresh lemons, and squeeze the lemon-juice among the crushed sugar. Allow the rind and juice of one large lemon to a small jar of pears. In whatever way pears are cooked, they should always be flavoured with lemon; otherwise they will be insipidly sweet.

To colour them a fine red, tie up a little cochineal, or some well-picked alkanet, in a very thin muslin or bobbinet bag, and boil it with the pears. When done, take out the bag.

BRANDY PEACHES THE FRENCH WAY.--Put large white peaches (a few at a time) into scalding lye. Let them rest for a minute or two, till the skin loosens so that it can be easily peeled off. Next put the peaches into cold water, and let them remain till you have hot water ready to scald them. After scalding, put into a large, broad preserving kettle as many peaches as will lie side by side in the bottom. Pour on as much cold water as will rather more than cover them; set the kettle over a clear fire; and let them boil till they are soft enough to be easily dented when pressed by your finger. Take them out; place them with the stem end downward, on an inverted sieve set on a large dish. Then put some more peaches into the kettle; add more cold water; boil them; and put them to drain afterwards. Repeat this till all your peaches have had a boil. Spread them on large dishes, and let them stand all night in a cold place. Mix together some of the best white brandy and the best loaf-sugar, powdered fine,--allowing a pound of sugar to every pint of brandy. Stir it well while the sugar is dissolving; and when melted, set it also in a cold place, and let it stand all night. In the morning, put the peaches into gla.s.s jars, which should be all of the same size, and fill them up with the brandy syrup; allowing an equal portion to each jar. Cover the jars closely, and paste white paper over their tops.

BRANDY GREEN GAGES.--Take the largest and finest green gages, quite ripe. p.r.i.c.k every one with a needle in several places. Spread fresh grape-leaves over the bottom, and round the sides of a preserving kettle. Put in a layer of green gages and a layer of grape-vine leaves, alternately, adding to each layer a bit of alum but little larger than a grain of indian corn. Cover the last layer of fruit thickly with vine-leaves; fill up the kettle with cold water, and place it over a moderate fire. Simmer the fruit slowly, but do not let it break. When the gages are hot all through, take them out, and throw them into _cold_ water. Afterwards weight them; and to every pound of fruit, allow a pound of the best double-refined loaf-sugar, powdered. Remove the vine-leaves from the preserving-kettle, and put into it the sugar, with barely sufficient water to keep it from burning. Stir the sugar well with the water till it is dissolved, adding to every three pounds the beaten white of an egg. Place the kettle over the fire, and boil and skim till very clear, and the sc.u.m ceases to rise. Then take it off, measure it, and to every pint of syrup allow a large half-pint of the best and clearest brandy. Mix the syrup and brandy together. Having well drained the green gages from the cold water, put them (two-thirds full) into gla.s.s jars. Fill the jars up to the top with the liquor, poured on warm. Cover them closely, pasting paper over the lids, and set them in a dry, cool closet.

If the gages are not green enough with the first simmering, get fresh vine-leaves, and simmer them again very slowly, hanging the kettle high.

Instead of vine-leaves, you may green any preserves by boiling them with layers of the green husks that surround the ears of young indian corn.

BRANDY GRAPES.--For this purpose the grapes should be in large close bunches, and quite ripe. Remove every grape that is the least shrivelled, or in any way defective. With a needle p.r.i.c.k each grape in three places. Have ready a sufficiency of double-refined loaf-sugar, powdered and sifted. Put some of the sugar into the bottom of your jars.

Then put in a bunch of grapes, and cover it thickly with sugar. Then another bunch; then more sugar, and so on till the jar is nearly full; finis.h.i.+ng with a layer of sugar. Then fill up to the top with the best white brandy. Cover the jars as closely as possible, and set them away.

They must not go over the fire. The grapes should be of the best quality, either white or purple.

ICED GRAPES.--Take large close bunches of fine ripe thin-skinned grapes, and remove any that are imperfect. Tie a string in a loop to the top of the stem. Strain into a deep dish a sufficient quant.i.ty of white of egg.

Dip the bunches of grapes into it, immersing them thoroughly. Then drain them, and roll them about in a flat dish of finely-powdered loaf-sugar till they are completely coated with it, using your fingers to spread the sugar into the hollows between the grapes. Hang up the bunches by the strings till the icing is entirely dry. They should be dried in a warm place. Send them to the supper-table at a party, on gla.s.s dishes.

Ripe currants may be iced as above. Raspberries, strawberries, ripe gooseberries, plums and cherries, may be thus dipped in white of egg, and rolled in sugar.

AMERICAN PRUNES.--Take the largest and finest purple plums, (oval or long-shaped if you can get them.) They must be quite ripe. Spread them separately on flat dishes, and set them in a large oven, directly after the bread, pies, &c., have been taken out. Let the plums stay in till the oven is cool; taking them out and turning them over two or three times. If you bake every day, put in the plums as before, till they are sufficiently dry. Otherwise; set the dishes in a balcony, or on the roof of an out-house, or in some place where they will be exposed to the hot sun. It will be well to cover them with thin gauze, to keep off wasps, flies, &c. Continue to set them every day in the sun till they are well dried, and look like prunes. Then pack them down in jars or boxes; laying orange or lemon-leaves among them.

TO STEW DRIED PEACHES.--Dried peaches can be used for no purpose without first being thoroughly stewed. They should be soaked for some hours before cooking. Take a sufficient quant.i.ty, and put them over night into a pan, (having first picked out all that are defective,) and wash them well through two cold waters. Drain them, lay them in a clean pan, and fill it up with scalding water. Cover them closely, and let them stand all night. In the morning pour off the water, leaving just enough of it about the peaches to keep them from burning when stewed, and transfer them to a clean earthen pipkin or a sauce-pan. Set them over a moderate fire, or on a bed of hot coals, (renewing the live coals when necessary,) and let them stew till thoroughly done, and quite soft, so that every piece can be mashed to a jam. While stewing, stir them up frequently from the bottom, mas.h.i.+ng them with the back of the spoon against the sides of the pipkin. Keep them well covered, except when you are stirring. When quite done, transfer them to a deep dish, and mix with them, while they are smoking hot, a large portion of brown sugar, so as to make them very sweet. Set them away to cool. They will then be ready to use for pies, puddings, or as sauce to roast meat.

DRIED APPLES should be soaked and stewed as above. They will be much improved by stewing with them some thin slips of the yellow rind of lemon or orange; or by the addition of a few cloves.

Sugar should always be added after the fruit is done stewing, and while still hot. If put in at first, it renders the fruit hard and tough; besides that much of the sweetness is wasted in evaporation.

BREAKFAST AND TEA CAKES.

INDIANA BATTER CAKES.--Sift into a pan three large pints of yellow corn-meal; and add a large table-spoonful of fresh lard; or of nice drippings of roast beef, well cleared from fat. Add a small tea-spoonful of sal-eratus, or a large one of soda, dissolved in a little warm water.

Next make the whole into a soft dough, with a pint of cold water.

Afterwards thin it to the consistence of a moderate batter, by adding, gradually, not quite a pint and a half of warm water. When it is all mixed, continue to stir it well for half an hour. Have ready a griddle heated over the fire, and bake the batter in the manner of buckwheat-cakes; send them to table hot, and eat them with b.u.t.ter or mola.s.ses.

These cakes are very light and good, and convenient to make; as they require neither eggs, milk, nor yeast. They may either be baked as soon as mixed, or they may stand for an hour or more.

KENTUCKY BATTER CAKES.--Sift a quart of yellow indian meal into a large pan; mix with it two large table-spoonfuls of wheat flour, and a salt-spoonful of salt. Warm a pint and a half of rich milk in a small sauce-pan, but do not let it come to a boil. When it begins to simmer, take it off the fire, and put into it two pieces of fresh b.u.t.ter, each about the size of a hen's egg. Stir the b.u.t.ter into the warm milk till it melts, and is well mixed. Then stir in the meal, gradually, and set the mixture to cool. Beat four eggs, very light, and add them, by degrees, to the mixture, stirring the whole very hard. If you find it too thin, add a little more corn-meal. Have ready a griddle heated over the fire, and bake the batter on it, in the manner of buckwheat-cakes.

Send them to table hot, and eat them with b.u.t.ter, to which you may add mola.s.ses or honey.

RYE BATTER-CAKES.--Beat two eggs very light. Mix them, gradually, with a quart of lukewarm milk, and sufficient rye-meal to make a batter about as thick as for buckwheat-cakes. Then stir in a large table-spoonful of the best brewer's yeast; or twice that quant.i.ty, if the yeast is home-made. Cover it, and set it to rise in a warm place. If too thin, add more rye-meal. When quite light, and covered on the surface with bubbles, bake it on a griddle, in the manner of buckwheat cakes. b.u.t.ter them, and eat them warm, at breakfast or tea.

If you cannot obtain good yeast, and wish to have the cakes ready with as much expedition as possible, you may use patent yeast-powders, according to the directions that accompany them. In this case, the cakes must be baked in half an hour after the powders are mixed into the batter.

Yeast-powders, put in at the last, are an improvement to all sorts of batter-cakes that have been previously raised with good _real_ yeast; also to cakes made light by eggs. But to depend _entirely_ on the powders, without either real yeast, or eggs, is not well; as the cakes, though _eatable_, are generally too tough and leathery to be wholesome.

In cities, fresh yeast, from the brewers, can be obtained every day, at a very trifling cost, during the brewing season; which is usually from October till April. At other seasons, it can be procured from the bakers, or made at home; and should always be used in preference to depending solely on yeast-powders. Though they improve the lightness of batter, for which real yeast or beaten eggs have already been used, they will not, of themselves alone, give it a wholesome degree of either lightness or crispness. Too much dependence on yeast-powders is one reason that the buckwheat-cakes of the present day are so inferior to those of former times, when they were always made with real yeast.

Indian batter-cakes may be made as above.

HARLEM CAKES.--Sift into a pan three pints of flour. Warm, in a sauce-pan, a pint of milk, and cut up in it half a pound of fresh b.u.t.ter. When the b.u.t.ter is soft enough to mix with the milk, stir them well together, and remove the sauce-pan from the fire. Beat three eggs, very light, and mix them with the milk and b.u.t.ter, after they have cooled. Then make a hole in the middle of the flour, and pour in the mixture, and two large table-spoonfuls of strong fresh yeast. With a spoon, mix the flour into the liquid, till the whole is thoroughly incorporated. Then cover the pan with a thick woollen cloth, and set it near the fire, to rise. It should be light in about five hours; perhaps sooner. When quite light, mix in a tea-spoonful of soda, dissolved in a very little warm water; divide the dough into long oval cakes, or rolls; knead each separately. Sprinkle an iron baking-pan with flour; put in the cakes; cover the pan, and let it stand half an hour before baking.

Bake the cakes in a moderate oven. Eat them fresh, with b.u.t.ter. They are excellent tea cakes. Of course, they must be mixed in the forenoon.

BREAD m.u.f.fINS.--Take four thick slices of _baker's bread_, and cut off all the crust. Lay them in a pan, and pour boiling water over them; but barely enough to soak them well. Cover the bread, and after it has stood an hour, drain off the water, and stir the soaked bread till it is a smooth ma.s.s; then mix in two table-spoonfuls of sifted flour, and a half-pint of milk. Having beaten two eggs very light, stir them, gradually, into the mixture. Grease some m.u.f.fin-rings; set them on a hot griddle, and pour into each a portion of the mixture. Bake them brown; send them to table hot; pull them open with your fingers, and spread on b.u.t.ter. They will be found an excellent sort of m.u.f.fin; very light and nice.

SWEET POTATOE PONE.--Stir together, till very light and white, three quarters of a pound of fresh b.u.t.ter, and three quarters of a pound of powdered white sugar, adding two table-spoonfuls of ginger. Grate a pound and a half of sweet potatoe. Beat eight eggs, very light, and stir them, gradually, into the b.u.t.ter and sugar, in turn with the grated sweet potatoe. Dissolve a tea-spoonful of sal-eratus or soda, in a gill of sour milk, and stir it in at the last, beating the whole very hard.