M
‘
A‘~‘ ’MflmwmlJflmfiufmflwNlllll IIIMNNIIINIIIINWWWM
one vw—vv
v
v—v
‘
COOK-BOOK
77
"I/’NINIIIIIIIII‘I‘IIINNMNIIIIIIIIII”INIINIJ‘III‘MI'MWW
rzll III/Ill! 'JxW 'I-¢F.iI r{III/Illa wI’V/lvIr!i{lJw.fNI/rl'vJ.I/lJf.i‘M-Im/rlJ.Io/-f‘I / '‘IJ/N~lV’vIlfJ/MVIN/
OUR COOK—BOOK.
v
‘
Ibmato Figs.—Make a rich syrup, taking one pound of sugar for each pound of fruit; boil the tomatoes slowly, but
thoroughly; take them out and put them into aculleuder to drain; then lay them on a dish for several days, turning [Entered, according to Act of Congress, in the year 1859. by them once so that they will dry completely; pack them in Charles J. Peterson. in the Clerk's Utlice of the District a box, or jar, placing them in layers with powdered sugar Court of the United States, in and for the Eastern District plentifully sprinkled over them. When you serve them of Pennsylvania] strew fresh water over them. B'- These receipts have all been trxted, either by the author Orange filly—Cut open twelve oranges and squeeze them; ha'sdf, or by some of her frimds. Every month, we shall give Pursue sxransstr ron “rs'rsnsox’s simian."
several receipts, in various departmrnts; and the whole, at the
add to theirjuice that of two lemons, and some pieces of the
and of the year, will be found to make the most complete cook book ever published.
peel; diflsulvc one and a half ounces of isinglass, and mix
rassznvrs, Jsttizs, ec. Transparent JIarmaI|1de.—Tuke wry pale Seville omnges. cut them in quarters, take out the pulp, and preserve it for use in a dish, picking out the seeds and skill. Put the peels
strain it through a flannel bag, and pour it into moulds.
it with the juice; make some syrup with water and one and a hall pounds of white sugar; mix all together; boil it; Peach Jam.—'l‘ake the fruit, fully ripe, peel and stone them; put them into a pan and mash them on the fire till they become hot; then rub them through a sieve, and to each pound of pulp add a pound of white sugar, and hnll'an ounce of bitter almonds, blanched and pounded; put it over
in a little salt and water, let them stand all night; then boil
them till they are tender; cut them in thin slices and add them to the pulp. To every pound of murnmlmlo put a pound and a half of fine white sugar. and boil all together, gently, for twenty minutes; if it is not then clear and trans parent, boil it five or six minutes longer. stirring it gently all the time. being careful not to break the slices of heel. When cold, put it into glasses, and tie them down with brandy papers over them. Orange Marmalade—Take the best Seville oranges you can procure, cut them in two, take out the pulp, and set it
the tire; let it boil ten or fifteen minutes, and skim it well.
Quince Marmalade—Take six or eight quinces, boil them until they become soft—then peel and raep them.
aside in a pan for farther use, rejecting the seeds and skins.
Boil the rinds ot' the oranges in water till they are tender, (change the water two or three times while they are boiling,) then pound them in a marble mortar, adding the juice and pulp, and put them in a preserving-kettle with double its weight of loaf sugar; set the kettle over a slow tire, boil it a little more than half an hour, and then put it into glasses with brandy papers over them. Qm'nces.—Paro your quince.- very thin, and keep them whole or cut them in quarters. Put them in a stewpan, fill it with hard water, and lay the pairings over the quinces to
them injars as they are taken out.
I'i'ppins— li'lmte.—-Pare and core your pippins, and throw them into cold water as you pare them; then take the weight of the fruit of double refined sugar, and dissolve it in a quart of water, boil it and scum it clean; put in the apples, let them stew gently until they become tender, and look clear, then take them out. Grapes in Brandy.—Take some close bunches of grapes, not too ripe; put them into a jar, adding a quarter of a pound of sugar-candy, and then fill the jar with common brandy; tie it close with a bladder, and set the jar in a dry place. Morella cherries are done the same way. Raspberry Jelly—To one quart of berries take three quar ters ot'n pound of sugar; mash your raspberries with a spoon; clear your sugar; put the fruit in and boil it slowly. Be careful to stir it.
keep them down; cover them close, and put them overs. slow
fire until they become soft and of a pink color; then take them out and let them stand till they are cold. To one pound of the fruit take one pound of sugar; take the water the quinces were in to dissolve the sugar; clarify the sugar, then put in the quinces and boil them until they become clear. Peaches—Brandi'ed.—Make a lye with pearlash, strong
enough to hear an egg, and when it is boiling hot put in a few peaches at a time, and let them remain until the skins can easily be rubbed ofl‘ with a coarse cloth; then throw them immediately into cold water to keep them a good color. Take an equal weight of peaches and sugar; halve the sugar and make a clear syrup of it; boil the peaches in It fifteen minutes; then put the fruit on dishes to cool. Tbniato Honey—To each pound of tomatoes allow the grated peel of one lemon, and six fresh peach leaves; boil them slowly till they Hall to pieces; then squeeze them through a bag: to each pint of liquid allow a pound of sugar, and the juice of one lemon; boil all together half an hour until it becomes a thick jelly; then put it into glasses, and lay double tissue paper over the tops. This preparation can scarcely be distinguished from real honey. Rice Jell_l/.——Boil one quarter of a pound of rice flour, and half a pound of lost sugar in one quart of water. till the whole becomes a glutinous mass; then strain of! the jelly and let it become cool; grate nutmeg over it, and serve it with cream flavored with vanilla. Para—To one pound of peers take three-quarters of a pound of sugar; clear your sugar, and to one pound of sugar, take halfa pint of water.
mou.
You may add some whole cinnn'
Boil the fruit gently until clear.
To every
pound of the rnsped quinces add one pound of sugar; mix the whole smooth, thuroring it with the juice and peel of a lemon, cut tine. Place it over a coal fire, and stir it cou stnutly until it becomes thick. l'mcIies.—Take peaches before they are fully rlpe, lay them in a dish and strew over them their Weight of pow dered sugar; when dissolved, pour oi! the liquor. clarify it, and then put in your peaches, and boil them gently until clear. Do not put many peaches in the kettle at a time; put
10: CBZAMB, sc. Almand Cheese Cake—Take four ounces ofalmouds, blanch them and put them in cold water; then beat them in a mor tar or wooden bowl, adding four ounces of sugar, and the
yolks of four eggs, beat fine; work it in the mortar or bowl till it becomes white and frothy. Then make a rich puI paste, which must be made thus: take halfn pound of flour, and a quarter of a pound of butter; rub a little of the butter into the flour, mix it stiff with a little cold water, then roll
I, S 5 3 2
your paste straight out, strew over it a little flour, and lay over it in thin bits one-third of your butter; throw a little more flour over the butter; do so for three times; then put your paste in tine, fill them, grate sugar over them, and belie them in a gentle oven. Orange Custard—Boil the rind of half a Seville orange very tender, and beat it in a mortar until it is very fine; add to it a spoonful of the best brandy. thejuice of an orange, four ounces of loaf sugar, and the yolks of [our eggs. Beet all together for ten minutes, and then add in by degrees n pint of boiling cream; beat it until it becomes cold, and then pour it into custard cups, placed in a dish of hot water. Let them stand until they are set, then take them out and strew
l preserved orange peel over them.
