Part 5 (2/2)

No 105 PANCAKES FOR SHROVE TUESDAY

Ingredients, twelve ounces of flour, three eggs, one pint of , and chopped lemon-peel

First, put the flour into a basin, hollow out the centre, add the salt, nut, lemon-peel, and a drop of ether, with a spoon, into a smooth soft paste, add the reorously until it for-pan on the fire, and, as soon as it gets hot, wipe it out clean with a cloth, then run about a tea-spoonful of lard all over the botto-pan, pour in half a small tea-cupful of the batter, place the pan over the fire, and, in about a minute or so, the pancake will have become set sufficiently fir-pan, in order that it may be baked on the other side also; the pancake done on both sides, turn it out on its dish, and sprinkle a little sugar over it: proceed to use up the re batter in the same manner

No 106 RAISINET--A PRESERVE FOR WINTER

Ingredients, twelve pounds of fruit, consisting of peeled apples, pears, plums, and blackberries, in equal proportion; six pounds of raw sugar, at 4-1/2_d_ per pound; one quart of water Bake three hours in a slack or slow oven First, prepare the fruit, and put it ineach other, in stone jars

Next, put the six pounds of sugar in a clean saucepan, with the quart of water, and stir it with a spoon on the fire till it coentle boil; rear; and, after allowing it to boil for ten minutes, pour it in equal proportions into the jar or jars containing the fruits, and place them in a moderate heat to bake slowly for three hours at least When boiling the sugar for this purpose, remember that it isdouble the quantity, as sugar is very liable to boil over and waste When the fruit is nearly dissolved, the raisinet will be done; it must then be rehly cold and partially set firm; the jars should then be tied doith thick paper, or bladder, and kept in the cellar for winter use, either foron bread for the children

No 107 CURRANT JAM

Ingredients, twelve pounds of picked currants, either red, black, or white, or, if agreeable, ar, three pints of water If you could borrohat is called a preserving-pan frohbour, it would suit the purpose better than a pot; but, failing the preserving-pan, put the eight pounds of sugar in a four-gallon iron pot, with the three pints of water; stir these on the fire till the sugar boils; remove the scum from the surface, and, when it has boiled for about tenthe jam, while it boils for half an hour; and then, if it presents the appearance of being rather thick, and the currants partly dissolved, it will be ready to pour into stone jars, which, after being allowed to cool all night, are to be tied doith paper, and kept in a cold place for winter's use

All kinds of seed fruit can be prepared in the same manner, as well as all kinds of plums

No 108 HOW TO PRESERVE RHUBARB

Free the rhubarb froths, wash and drain it in a sieve or colander Next, put the rhubarb into a sufficiently large pot, or preserving-pan, with a little water--say a pint of water to ten pounds of rhubarb, and put this on the fire, with the lid on, to boil until dissolved to a pulp, stirring it occasionally; as soon as all the rhubarb is dissolved, add six pounds of ar, and stir the whole continuously on the fire while boiling fast, until reduced to a rather stiff paste or ; the preserve or jaallipots, and, when cold, is to be covered with stiff paper, and tied round with string Keep the jam in a cold place, for use

No 109 HOW TO MAKE GOOSEBERRY JAM

Pick ten pounds of ripe gooseberries, put them in a covered pot, with a pint of water, and set the thehly dissolved, add six pounds of sugar, and stir the whole continuously while boiling on the fire, until the jam is reduced to a rather stiff paste; it allipots, and, when cold, is to be covered with paper, and tied round with string

No 110 BAKED PEARS

Put the pears, standing up side by side in roith their stalks upper dish; add a sprinkle of ar, a few cloves, and a pint of cider or water, and bake the them depends upon their size and kind

No 111 BAKED APPLES

Put the apples on a baking-dish, with a sprinkle of sugar, and a drop of cider or water, and set them in the oven to bake Baked apples or pears, with bread, form a cheap, wholesome, and proper kind of supper for children

No 112 TO MAKE ELDER WINE

Ingredients, two gallons of elderberries, two quarts of daar, at 4-1/2_d_ per pound, two gallons of water, two ounces of ginger, one ounce of cloves, and half a pint of fresh yeast

To make this quantity of elder wine, you , and a five-gallon barrel First, crush the elderberries and dahly in the pot or copper in which they are to be boiled; then add the water, and keep stirring all together as it boils, until the fruit is well dissolved; then use a wooden bowl or a basin to pour the whole into a loose flannel bag, steadily fixed across two stout sticks, resting safely on two chairs, or, if you have one, a large coarse sieve instead When all the liquor has passed through into the tub, put the dregs back into the copper, to be boiled up with a couple of quarts of water, and then to be strained to the other liquor The next part of the process is to put the whole of the elderberry juice back into the clean pot or copper, with the sugar, and the spice, well bruised with a haether, on the fire, and allow the wine to boil gently for half an hour, then pour it into the clean tub to cool; the half-pint of yeastAt the end of two days, skim off the yeast which, by that time, will have risen to the surface The elder wine must now be put into the barrel, and kept in the cellar with the bung-hole left open for a fortnight; at the end of this ti-hole, and after standing for a month or six weeks, the ill be ready for use To be obliged to buy all the ingredients for reat difficulty--perhaps, in so in the country, where in soe-rows, youthem, in which case the elder ould be cheaper, and more easily within your means