Part 187 (2/2)

_Sufficient_ for 6 small pots of jelly.

_Seasonable_.--Make this in September, October, or November.

TO PRESERVE APPLES IN QUARTERS, in imitation of Ginger.

1520. INGREDIENTS.--To every lb. of apples allow 3/4 lb. of sugar, 1-1/2 oz. of the best white ginger; 1 oz. of ginger to every 1/2 pint of water.

_Mode_.--Peel, core, and quarter the apples, and put the fruit, sugar, and ginger in layers into a wide-mouthed jar, and let them remain for 2 days; then infuse 1 oz. of ginger in 1/2 pint of boiling water, and cover it closely, and let it remain for 1 day: this quant.i.ty of ginger and water is for 3 lbs. of apples, with the other ingredients in proportion. Put the apples, &c., into a preserving-pan with the water strained from the ginger, and boil till the apples look clear and the syrup is rich, which will be in about an hour. The rind of a lemon may be added just before the apples have finished boiling; and great care must be taken not to break the pieces of apple in putting them into the jars. Serve on gla.s.s dishes for dessert.

_Time_.--2 days for the apples to remain in the jar with sugar, &c.; 1 day to infuse the ginger; about 1 hour to boil the apples.

_Average cost_, for 3 lbs. of apples, with the other ingredients in proportion, 2s. 3d.

_Sufficient._--3 lbs. should fill 3 moderate-sized jars.

_Seasonable_.--This should be made in September, October, or November.

COMPOTE OF APRICOTS.

(_An elegant Dish_.)

1521. INGREDIENTS.--1/2 pint of syrup No. 1512, 12 green apricots.

_Mode_.--Make the syrup by recipe No. 1512, and when it is ready, put in the apricots whilst the syrup is boiling. Simmer them very gently until tender, taking care not to let them break; take them out carefully, arrange them on a gla.s.s dish, let the syrup cool a little, pour it over the apricots, and, when cold, serve.

_Time_.--From 15 to 20 minutes to simmer the apricots.

_Average cost_, 9d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ in June and July, with green apricots.

APRICOT JAM or MARMALADE.

1522. INGREDIENTS.--To every lb. of ripe apricots, weighed after being skinned and stoned, allow 1 lb. of sugar.

_Mode_.--Pare the apricots, which should be ripe, as thinly as possible, break them in half, and remove the stones. Weigh the fruit, and to every lb. allow the same proportion of loaf sugar. Pound the sugar very finely in a mortar, strew it over the apricots, which should be placed on dishes, and let them remain for 12 hours. Break the stones, blanch the kernels, and put them with the sugar and fruit into a preserving-pan.

Let these simmer very gently until clear; take out the pieces of apricot singly as they become so, and, as fast as the sc.u.m rises, carefully remove it. Put the apricots into small jars, pour over them the syrup and kernels, cover the jam with pieces of paper dipped in the purest salad-oil, and stretch over the top of the jars tissue-paper, cut about 2 inches larger and brushed over with the white of an egg: when dry, it will be perfectly hard and air-tight.

_Time_.--12 hours sprinkled with sugar; about 3/4 hour to boil the jam.

_Average cost_.--When cheap, apricots may be purchased for preserving at about 1s. 6d. per gallon.

_Sufficient_,--10 lbs. of fruit for 12 pots of jam.

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