This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
Thoroughly pick twenty-five pounds sound, ripe strawberries. Place twenty-five pounds granulated sugar in a large copper basin with a quart cold water and a tablespoon vanilla essence (No. 3236), set basin on open fire, cook until sugar begins to bubble on surface, then drop in strawberries all at once. Gently stir with wooden spoon for a minute, being careful not to mash them, then cook for five minutes. Remove basin to table, lift up strawberries with a skimmer and place in warmed-up jelly glasses, but only half fill. Reset basin on fire, boil for five minutes more, fill up glasses with syrup and let thoroughly cool. Place a piece of wax paper lightly dipped in brandy on top of jam, tightly close glasses, place in a cool place and use when desired. Before jam is placed in glasses be very careful to warm them up a little to prevent breaking.
Raspberry jam is prepared exactly the same as strawberry jam (No. 3202)
Pick off stems and stone twenty-five pounds fresh, sound, ripe cherries, place in copper basin with a quart pure currant juice and sixteen pounds granulated sugar, mix well, set basin on brisk fire and cook for thirty minutes, frequently mixing meanwhile. Remove from fire, dip some jelly glasses in hot water for a few minutes, take up and wipe, then fill up with prepared cherries, etc., and let thoroughly cool off. Place a piece of wax paper lightly dipped in brandy on top of each glass, tightly cover, place in a cool place and use as directed.
Pick and carefully remove with a needle seeds of twenty-five pounds ripe, sound, fresh gooseberries, plunge in plenty boiling water with a half tablespoon salt and let boil for five minutes. Thoroughly drain on sieve, disgorge in cold water for two hours and drain again on a sieve. Place sixteen pounds granulated sugar in a copper basin with two quarts water and a tablespoon vanilla essence (No. 3236). Set basin on brisk fire and cook for ten minutes, drop in berries, lightly mix and boil for two minutes, transfer to an earthen basin and let stand for six hours. Pour syrup (only) into basin, boil briskly for five minutes, drop in gooseberries, boil for two minutes, then re-pour whole into the basin and let thoroughly cool. Re-pour syrup (only) into the other basin and boil until it begins to bubble, drop in gooseberries, lightly mix and remove to table. Dip some jelly glasses in hot water for a few minutes, take out and wipe, fill up with jam and let thoroughly cool. Place a piece of wax paper lightly dipped in brandy over each glass, tightly cover, lay in cool place, and the jam is ready for use.
Grape jam is prepared exactly the same as gooseberry jam (No. 3205).
Blackberry jam is also prepared in same manner as gooseberry jam (No. 3205).
Split in two twenty-five pounds sound, fresh, ripe apricots. Remove stones, place twenty pounds granulated sugar in copper basin with a vanilla stick and three pints cold water. Set basin on a brisk fire and as soon as syrup begins to bubble immediately drop in apricots all at once, lightly stir and let gently cook for thirty minutes. Remove, lift up apricots with a skimmer, place in warmed-up glasses, boil syrup for five minutes and fill up glasses with it. Let thoroughly cool. Cover jam with waxed pieces of paper lightly dipped in brandy, then tightly cover, place in a cool place and use as desired.
N. B. After placing apricots in glasses crack stones, pick out almonds, plunge them in boiling water for three minutes, drain and evenly divide in glasses with apricots before syrup is poured in.
Peel twenty-five pounds sound, fresh, ripe pears, cut in quarters, remove seeds, cores and stems, then prepare exactly the same as apricot jam (No. 3208).
Peel twenty-five pounds medium-sized, sound, ripe peaches, split in two, remove stones, then prepare jam in similar manner to apricot jam (No. 3208)-
Peel and cut in one-inch-square pieces twenty-five pounds sound, fresh, ripe quinces and prepare in same manner as apricot jam (No. 3208).
Have five pounds each apricots, egg plums and cherries, five quarts peaches, two and a half quarts each pears and quinces. Peel peaches, pears and quinces, split in two, also split plums and apricots, and remove stones, seeds and stems from all. Place fifteen pounds granulated sugar in a large copper basin with a vanilla stick and a gill good rum, cook on brisk fire until sugar begins to bubble, add all the fruits at once, gently stir and slowly cook for thirty minutes. Remove, pour jam into a large jelly glass, slightly warmed so as to prevent cracking, and let thoroughly cool off. Cover jam with double wax paper dipped in cognac, tightly cover glass, then jam is ready for use.