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Free Books / Cooking / The American Housewife / |  |
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Sweetmeats. Part 6 |
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Free Books / Cooking / The American Housewife / | |
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Sweetmeats. Part 6 |
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This section is from the "The American Housewife" book, by Experienced Lady. Also available from Amazon: The American Housewife.
Halve the quinces, and take out the cores. Boil the quinces till very soft, in clear water, mash them, and let them drain through a flannel bag, without squeezing them. Put to the quince liquor, when drained through the bag, white sugar, in the proportion of a pound to a pint of the liquor. Add the whites of eggs, and clarify it. When clear, boil it on a moderate fire, till it becomes a thick jelly. Fill glasses with the jelly, and cover them tight. The quince pulp that remains in the jelly-bag can be made into marmalade.
Halve tart apples, and take out the cores. Boil them till very soft, in a large proportion of water - then let it pass through a jelly-bag, without squeezing them. Weigh the liquor, and to each pint of it put a pound of white sugar - then boil it slowly till it becomes a thick jelly, which is ascertained in the same manner as currant jelly. If you wish to have it of a red tinge, put in, when taken from the fire, a little cranberry or beet-juice. If you wish to have it a straw color, put in a little tincture of saffron. If green, use the expressed juice of spinach leaves. Let it pass through the jelly-bag again - when cool, turn it into glasses.
Put on a slow fire an ounce of white isinglass, pulled into small pieces, and rinsed, a pint of water, with the rind of six lemons. Stir it constantly till dissolved, then add a pint of lemon-juice, and sweeten it to the taste with nice white sugar. Boil the whole four or five minutes, then color it with tincture of saffron, and let it pass through a flannel bag, without squeezing it. Fill your jelly glasses with it when partly cooled.
Take four feet, (that have been perfectly cleaned,) and boil them, in four quarts of water, till very soft, and the water is reduced to one quart. Take it from the fire, and let it remain till perfectly cold, then take off all the fat, and scrape off the dregs that adhere to the jelly. Put the jelly in a preserving kettle, set it on a slow fire - when it melts, take it from the fire, and mix with it half a pint of white wine, the juice and grated rind of a couple of fresh lemons, and a stick of cinnamon or mace. Wash and wipe dry six eggs - take the whites of them, and beat them to a froth - stir them into the jelly when it is cool - bruise the shells, and mix them with the jelly, then set it on a few coals. Sweeten it, when hot, to the taste - white sugar is the best, but brown answers very well. Let the whole boil slowly fifteen minutes, without stirring it - suspend a flannel bag on a nail, and let the jelly drain through it, into a deep dish or pitcher. If it is not clear the first time, let it pass through the bag till it becomes so. The bag should not be squeezed, otherwise the jelly will not look clear. When transparent, turn it into glasses, and set pounds of sugar - stir the whole well together, and let it stand twenty-four hours, without stirring - then skim and set it in a cool place, where it will ferment slowly. Let it remain three or four days - if, at the end of that time, it has ceased fermenting, add one quart of French brandy to every fifteen gallons of the liquor, and close up the barrel tight. When it becomes clear, it is fit to bottle. This will be good in the course of six months, but it is much improved by being kept several years.
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