1292. Apricot Marmalade - Petits Gateauxfoures

Roll out some puff paste very thin, and divide it into two equal parts, each of which should be thirteen inches long and eight wide; moisten a baking tin to hold one of these layers, on which pour a pot of apricot marmalade, and spread it of an equal thickness to within half an inch of the edge of the paste, which moisten slightly. Then roll the other layer round your rolling pin, and begin to place it on the first, unrol it gradually and carefully, and thus cover the whole of your marmalade; press the edges of both together, dorez the upper layer, and then with a knife mark a line across the middle, taking care not to go so deep as to divide the paste; with equal care mark three lines on each side and parallel to the first, keeping them at equal distances, say two inches and a quarter between every line. Then mark it in the long way, so as to make twenty-four cakes all over the same size, and bake it in a quick oven, and when the under side is of a clear yellow you may take it out and glaze it; when your gateaux are cold divide them according to the marks, which may be varied to your taste, either lozenge, crescents, circles, etc.

When of the above-mentioned form, with the point of a knife mark on each cake an ear of corn or any other design you may choose before baking, take care in thus marking the paste to divide but not to cut. it through.

1293. Barberry Marmalade

Take three pounds of very ripe barberries, the same quantity of sugar, and a pound of water; put the water into a deep, broad, silver, or copper pan, and as you take the seeds out of the barberries, throw the latter into water, then give them a few boilings over the fire; after this put them into a sieve, and bruise them to extract the pulp, which must again be put over the fire, until the moisture has entirely evaporated. This done, if the pan, in which you put your barberries at first was of copper, pour the pulp, which was extracted from the fruit, into an earthen vessel, to prevent the acid of the fruit, when heated, from acting on the copper; but if your vessel was silver, you may safely put your pulp into it, when heated; then pour upon the pulp the sugar, which must be previously clarified and boiled au casse; give the whole a few boilings, stirring it well with a wooden spoon; then,, pour your marmalade into pots.

1294. Cherry Marmalade

Boil two pounds of sugar with two glasses of water, skim it well until, on shaking the skimmer after dipping it in the sugar, the latter drops from it like icicles, then you may put in four pounds of cherries picked and stoned; boil them, and when the marmalade flows readily take it from the fire and put it into pots.

1295. Currant Marmalade

Strip your currants off from the bunches, and soak them in boiling water until they break, then take them off the fire and lay them on a sieve to drain, and when they are cold pass them through the same sieve to clear off the seeds, and then dry them over the fire till you bring your sugar to the fifth degree of boiling, allowing as much sugar as fruit, mix all well together, simmer it over the fire some time, then put the marmalade into pots.

1296. Orange Marmalade

Blanch the rinds of fifteen oranges without any of the white till soft, then soak them in cold water for a few minutes, drain and pound them to a paste, which Tub through a sieve; ascertain its weight, and for each pound allow a pound and a half of sugar; clarify and boil the sugar till the bubbles rise strongly to the surface; put in the paste and boil, them together stirring continually till the marmalade is done. To know when the marmalade is fit to turn out and be potted take some up between your thumb and finger, and if on opening them it draws out like a thread it is done.

1297. Orange Marmalade

Take eight Seville oranges, three lemons, pare them very thin; take out all the juice and pulp, lay the peels in twenty-four hours, changing them once or twice, lay them on a coarse cloth to drain, then take the weight of juice, pulp, and peel in lump sugar; boil the whole a quarter of an hour or twenty minutes. The peel should be cut in long narrow strips, he careful not to leave any seeds or white part of the rind.

1298. Quince Marmalade

Gather the fruit when fully ripe and of a fine yellow; pare, quarter, and core it, put the quinces into a saucepan with a little water, set them on the fire until they are quite soft, then take them out and lay them on a sieve to drain; rub them through, weigh the pulp, boil an equal quantity of sugar to petit casse, then add the pulp; stir them together over the fire until it will fall from the spoon like a jelly. The marmalade is then fit to be put into pots, and when cold cover them close.

1299. Raspberry Marmalade

Take double the weight of raspberries to that of sugar; rub the fruit through a sieve and put the pulp into a saucepan, set it on the fire and stir till it is reduced to half, then pour on the sugar previously clarified and boiled to petit boule, stir it well in, put it on the fire, give it a few boils and then pour it into pots.