To Preserve Green Apricocks
Take Apricocks before the Stones are very hard; wet them, and lay
them in a coarse Cloth; put to them two or three large Handfuls of
Salt, rub them 'till the Roughness is off, then put them in scalding
Water; set them over the Fire 'till they almost boil, then set them
off the Fire 'till they are almost cold; do so two or three Times;
after this, let them be close cover'd; and when they look to be
green, let them boil 'till they begin to be tender; weigh them, and
make a Syrup of their Weight in Sugar, to a Pound of Sugar allowing
half a Pint of Water to make the Syrup; let it be almost cold before
you put in the Apricocks; boil them up well 'till they are clear;
warm the Syrup daily, 'till it is pretty thick. You may put them in
a Codling-Jelly, or Hartshorn Jelly, or dry them as you use them.
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To Make White Quince-marmalet
Pare Quinces, and quarter them, putting as much Water as will cover them, and boil them all to Pieces to make Jelly; run it through a Jelly-bag; then take a Pound of Quince, pare, quarter, and cut out all the Hard of it; and to a Pound of Quinces pu... To Make Wormwood-cakes
Sift fine Sugar thro' an Hair Sieve, and cover it with Carmine; wet it more than a Candy with Water; boil it pretty fast 'till it is almost at a Candy Height; then put in about three Drops of Spirit of Wormwood, and fill it into little Coffins made ... TO OPEN FISH
To open small fish cut under the gills and squeeze out the contents by pressing upward from the middle with the thumb and finger. To open large fish split them from the gills halfway down the body toward the tail; remove the entrails and scrape and clean,... TO PICKLE CAULIFLOWERS.
Remove the stalks and leaves, break the flower into pieces, parboil them in brine, then drain them, and lay them in a jar, and pour over boiling spiced vinegar. ... TO PICKLE MELON MANGOES.
Cut the melons in half, remove the pulpy part and the seeds, soak the halves for a week in strong brine, then fill them with the usual spices, mustard-seed and garlic, and tie them together with packthread; put them in jars, and pour over boiling spiced v... TO PICKLE MUSHROOMS.
Choose small button mushrooms, clean and wipe them, and throw them into cold water, then put into a stewpan with a little salt, and cover them with distilled vinegar, and simmer a few minutes. Put them in bottles with a couple of blades or so of mace, and... TO PICKLE ONIONS.
Choose all of a size and soak in boiling brine, when cold, drain them and put them in bottles, and fill up with hot distilled vinegar; if they are to be _white_, use white wine vinegar; if they are to be _brown_, use the best distilled vinegar, adding, in... TO POACH EGGS
Use a shallow frying pan partly filled with boiling water. The eggs must be perfectly fresh. The white of an egg is held in a membrane which seems to lose its tenacity after the egg is three days old. Such an egg, when dropped into boiling water, spreads ... To Preserve Apricocks
Take four Dozen of large Apricocks, stone and pare them, and cover them with three Pound of fine beaten Sugar, strewing some on as you pare them; let them stand, at least, six or seven Hours, then boil them on a slow Fire 'till they are clear and te... To Preserve Barberries
Stone the Barberries in Sprigs; and to a Pound of Barberries make a Syrup of a Pound and a Half of fine Sugar, with half a Pint of Water to a Pound of Sugar: Put the Barberries in the Syrup, and let them have a Boil; scald them every Day for four or... To Preserve Black Pear-plums Or Damascenes
Take two Pound of Plums, and cut them in the Seam; then take a Pint and half of Jelly, made of the same Plum, and three Pound and a half of Sugar; boil the Jelly and Sugar, and scum it well; put your Plums in a Pot; pour the Jelly on them scalding h... To Preserve Cherries
Either Morella or Carnations, stone the Cherries: To Morella Cherries, take the Jelly of white Currants, drawn with a little Water; and run thro a Jelly-bag a Pint and a half of the Jelly, and three Pounds of fine Sugar; set it on a quick Fire; when... To Preserve Citrons
Take the largest Malaga Citrons, cut them in four Quarters, scrape the Rind a little, but not all the Yellow off; cut out all the Meat; lay them in Water all Night; then boil them very tender, and lay them in Water another Night; then drain them ver... To Preserve Cucumbers
Take Cucumbers of the same Bigness that you wou'd to pickle; pick them fresh, green, and free from Spots; boil them in Water 'till they are tender; then run a Knitting-needle through them the long Way, and scrape off all Roughness; then green them, ... TO PRESERVE EGGS
In the early spring or fall when eggs are plentiful and at their best, pack them away for future use. Use strictly fresh eggs with perfect shells (no cracks). Buy water glass at drugstore. Use ten parts water to one of water glass. Boil water, when cool a... TO PRESERVE EGGS
To preserve eggs it is only necessary to close the pores of the shells. This may be done by dipping them in melted paraffine, or packing them in salt, small ends down; or pack them in a keg and cover them with brine; or pack them in a keg, small ends down... To Preserve Golden Or Kentish-pippins
Boil the Rind of an Orange very tender, and let it lye in Water two or three Days; then make a strong Jelly with Pippins, and run it through a Jelly-bag. Take Golden-Pippins, pare them, and scoop out all the Coar at the Stalk End: To twelve Pippins ... To Preserve Goosberries
Take the white Goosberries, stamp and strain them; then take the largest white Goosberries when they just begin to turn, stone them, and to half a Pound of the Goosberries put a Pound of Loaf Sugar beaten very fine, half a Pint of the Juice of that ... To Preserve Grapes
Peel the Grapes and stone them; put them in a Pan, cover them very close; first let them boil, and set them sometimes on and off the Fire, 'till they are very green; then drain all the Juice from them; and to a Pint of Grapes put a Pound and a Half ... To Preserve Green Apricocks
Take Apricocks before the Stones are very hard; wet them, and lay them in a coarse Cloth; put to them two or three large Handfuls of Salt, rub them 'till the Roughness is off, then put them in scalding Water; set them over the Fire 'till they almost... To Preserve Green Jennitins
Cut out the Stalk and Nose, and put them in cold Water on a Coal-Fire 'till they peel; then put them in the same Water, and cover them very close; set them on a slow Fire 'till they are green and tender; then, to a Pound of Apples take a Pound and h... To Preserve Or Dry Nutmeg-peaches
Peel the Peaches, and put them in boiling Water; let them boil a Quarter of an Hour; lay them to drain, weigh them, and to a Pound of Peaches put a Pound of fine Sugar beaten very small; when the Sugar is pretty well melted, boil them very fast 'til... TO PRESERVE PEACHES. L. D.
Take equal portions of peaches and sugar; pare, stone, and quarter the fruit. Put the sugar with the peaches; let stand over night. In the morning, boil slowly in preserving kettle one hour and three-fourths; skim well. ... TO PRESERVE QUINCES. L. D.
Pare and core. Be sure you get out all the seeds. Boil the skins and cores one hour; then strain through a coarse cloth; boil your quinces in this juice until tender; drain them out; add the weight of the quinces in sugar to this syrup; boil, and skim un... To Preserve Rasberries
Take the Juice of red and white Rasberries; (if you have no white Rasberries, use half Codling-Jelly) put a Pint and half of the Juice to two Pound of Sugar; let it boil, scum it, and then put in three Quarters of a Pound of large Rasberries; let th... TO PRESERVE RASPBERRIES AND STRAWBERRIES. L. D.
Put pound to pound of sugar and fruit; let stand over night. In the morning, boil all together fifteen minutes. Skim out the berries; boil the syrup till thick and clear; pour over the fruit. For millinery go to Jennie Thomas, the oldest and best. ... To Preserve Red Currants
Mash the Currants, and strain them thro' a thin Strainer; take a Pint of Juice, a Pound and half of Sugar, and six Spoonfuls of Water; let it boil up, and scum it very well; then put in half a Pound of ston'd Currants; boil them as fast as you can, ... To Preserve White Currants
Take the large white Currants, not the Amber-colour'd, strip them, and to two Quarts of Currants put a Pint of Water; boil them very fast, and run them thro' a Jelly-bag; to a Pint of Juice put in a Pound and half of Sugar, and half a Pound of ston'... To Preserve White Pear-plums
Slit your Plums, and scald them in a thin Syrup; as for drying them, put them in a thick Syrup of clarify'd Sugar, as much as will cover them; let them boil very slow, 'till they are very clear, sometimes setting them, off the Fire: They must have t... To Preserve Whole Oranges Or Lemmons
Rasp them very thin, just the Outside Rind off; lay them in Water twenty four Hours; then set them on the Fire with a good Quantity of Water; let them boil 'till they are very tender; then put them in cold Water again, and let them lye two Days; the... To Preserve Whole Quinces
Take a Pound of Quince par'd and quarter'd, cut out all the Hard, put to it a Pound of fine Sugar and half a Pint of Water, and let it boil very fast 'till it is all to Pieces; take it off the Fire, and break it very well, that there be no Lumps in ... TO ROAST PORK.
Take a leg of pork, and wash clean; cut the skin in squares. Make a dressing of bread crumbs, sage, onions, pepper and salt; moisten it with the yolk of an egg. Put this under the skin of the knuckle, and sprinkle a little powdered sage into the rind wh... TO ROAST VENISON.
Wipe the venison dry, sprinkle with salt, and cover with writing paper rubbed with clarified fat; cover this with a thick paste made of flour and water, round which, tie with packthread white kitchen paper, so as to prevent the paste coming off; set the v... TO SALT BEEF.
This may be done by mixing a pound of common salt, half an ounce of saltpetre and one ounce of coarse brown sugar, and rubbing the meat well with it, daily for a fortnight or less, according to the weather, and the degree of salt that the meat is required... To Scald All Sorts Of Fruit
Put the Fruit into scalding Water, (as much as will almost cover the Fruit) set it over a slow Fire, keep them in a Scald 'till they are tender, turning the Fruit where the Water does not cover it; when 'tis very tender, lay a Paper close to it, and... TO SKIN FISH
To skin a fish remove the fins along the back and cut off a narrow strip of the skin the entire length of the back. Then slip the knife under the skin that lies over the bony part of the gills and work slowly toward the tail. Do the same with the other si... TO STEW DUCK WITH GREEN PEAS.
Stuff and half roast a duck, then put it into a stew-pan with an onion sliced, a little mint and about one pint of beef gravy, add after it has simmered half an hour, a quart of green peas, and simmer another half hour; a little lump sugar is requisite. ... TO STEW TURNIP. MRS. ECKHART.
Pare, halve, and slice them on a slaw cutter; boil in clear water. When tender, add a large lump of butter, a teaspoonful of sugar, and pepper and salt to taste. Stir in flour and cream to thicken like peas. Serve in sauce dishes. ...