336 



THE GARDEN AND FIELD. 



December, l9l3 



sliced put them in the preserving pan 

 with sufficient water to cover them 

 and the juice of three lemons to about 

 50 apples. When they are soft put 

 them in a jelly l)ap or tammy cloth 

 over a basin, and let them drain withr 

 out pressing them. Add an equal 

 weight of sugar jto the apple juice, 

 and boil till the jelly is ready to set; 

 pass it again through a tammy, and 

 add shreds of preserved citron. Pour 

 into pots. If three-quarters of a 

 pound of sugar be added to each 

 pound of apple juice the jelly will l)e 

 more firm, but not so good a colour. 



— Apricot Marmalade. — 



Choose perfectly ripe apricots, 

 stone them, and remove any hard 

 stains on the skin; cut them in two, 

 and put them over the -fire in a pre- 

 serving pan with a pound of sugar to 

 the pound of fruit. Boil for about 

 a quarter of an hour. To test if it 

 is sufficiently cooked put a little of 

 the marmalade on the top of the 

 fingers, and if on pressing the thumb 

 on it and then lifting it the apricot 

 marmalade forms a thread, it is done, 

 and ready to be packed in jam pots. 

 Be sure to stir constantly while the 

 apricots are cooking, or they may 

 burn. Break half of the stones, take 

 out and blanch the kernels, and put 

 them in a short time before the fruit 

 is ready. 



— Currant Pie. — 

 A most delicious currant pie is made 

 by taking one cupful of ripe currants, 

 one cupful of sugar and one egg; beat 

 the egg and sugar together, stir in the 

 currants, and bake it between two crusts. 

 Moisten the edge of the under crust 

 before you put the upper crust on, and 

 press the edges tightly together, and 

 the juice will not boil over. Cherry pie 

 is nice made in the same way. 



— Gooseberry Jellies. — 



Take four pounds of white gooseber- 

 ries, eight pounds of raspberries ; put 

 them in a wooden or earthenware pan, 

 and stir or press them well to extract 

 the juice. Put the juice in a preserving 

 pan, adding half a pound of sugar to 

 ,the pound of juice; let it boil gently for 

 about half an hour, and skim as re- 

 quired. Test if the jelly is ready by 

 putting some on a plate to set; if it re- 

 mains liquid it will require more cook- 

 ing. One must watch the syrup, and 

 stir it frequently to prevent it sticking 

 to the preserving pan and burning. 

 When done pass it through a jelly bag, 

 and pour into pots. Another method : 

 Press the juice from the gooseberries, 

 pass it through a sieve, and put double 

 the weight of sugar that there is of 



juice. Mix very well together, and put 

 it in a cold cellar for twenty-four hours, 

 stirring it three or four times in the in- 

 terval. Pour it into small pots, holdipg 

 about a pound each ; cover in the usual 

 way, and keep in a cool cellar or a re- 

 frigerator, as this jelly is very apt to 

 ferment if left in a warm place. It is, 

 however, though difficult to keep, much 

 superior to cooked jelly. 



— Newcastle Pudding. — 



Butter a small pudding basin, fill it 

 with slices of thinly cut stale bread and 

 butter sprinkled with sugar and grated 

 lemon peel. Make a custard by mix- 

 ing half a pint of milk with two well- 

 beaten eggs. Pour this over the bread; 

 let it soak for an hour. Cover with 

 buttered paper and steam for an hour 

 and a quarter. Turn out carefully and 

 serve with fruit or sweet lemon sauce. 



— Stewed Ox Tails. — 



Wash the tails, divide them into joints, 

 and trim them neatly to make them 

 smooth. Put them in a stew-pan with 

 a bunch of savoury herds, an onion 

 stuck with cloves, a blade of mace, six 

 peppercorns, a few celery seeds tied 

 in a muslin bag, and a quart of water. 

 Cook gently for two hours, removing 

 the scum which will rise when the water 

 begins to boil. As soon as the ox-tails 

 are tender remove them, thicken some 

 of the stock, add salt, and pour this 

 sauce over the ox-tails. 



— Cucumber Soup. — 



Three cucumbers, two ounces of but- 

 ter, two ounces of flour, a quart of 

 stock, a pint of milk, cornflour, season- 

 ing. Peel the cucumbers, remove the 

 seeds, and cut them into thick slices ; 

 parboil in salted water, drain. Put them 

 in a stewpan with the butter, and leave 

 them by the side of the fire to cook 

 gently for half-an-hour. Lift them oi ' 

 stir the flour into the butter and Cook 

 without browning it; then return the 

 cucumber to the stewpan, add the stock, 

 boil up, skim, add the milk. Thicken 

 with a dessert-spoonful of cornflour pre- 

 viously mixed with a little cold water; 

 l)oil up for a few minutes. Serve fried 

 croutons. 



— Fish Cakes. — 

 Mix an equal quantity of fish freed 

 from skin and bone with mashed pota- 

 toes, season with pepper and salt, add a 

 piece of butter, some finely chopped 

 parsley, and a few drops of anchory es- 

 sence. Bind together with a well-beaten 

 egg. Form the mixture into flat cakes, 

 egg and bread-crumb these, and fry in 

 deep, hot fat. Drain well, and serve 

 hot, 



— Potato Ribbons. — 



Cut the potatoes into ribbons by peel- 

 ing them round and round. Dry these 

 gently in a clean cloth. Fry in deep hot 

 fat ; drain, sprinkle with salt and serve. 



—Raspberry and Currant Tart.— 

 Pick the currants, and put an equal 

 quantity of raspberries in a pie dish 

 with sifted sugar. Cover with flaky 

 pastry, brush over with white of egg, 

 sprinkle with castor sugar, and bake for 

 three quarters of an hour. Serve with 

 cream. 



— Jam Sauce. — 



Put four tablespoonfuls of strawberry 

 jam with half a pint of water and a 

 dash of lemon-juice. Boil, strain, and 

 thicken with a teaspoonful of cornflour 

 mixed with a little cold water. 



—Prune Shape. — 



Half a pound of prunes, three of four 

 leaves of sheet gelatine, a gill of water, 

 two ounces of sugar, and cream. Boil 

 the prunes in an enamelled saucepan 

 with sufficient cold water to cover them. 

 Let them come to the boil, and v;n 

 cook for two or three minutes lo iger. 

 Drain them, remove the stones, crack 

 these, and blanch the kernels. Dissolve 

 the gelatine in a gill of water, and boil 

 it with the sugar for a minute or so; 

 add the prunes and kernels to it. Pour 

 into a damp mould to set. Serve with 

 whipped cream. 



— Boiled Fowl. — 



Truss the fowl' for boiling, and put it, 

 breast downwards, in boiling water with 

 a carrot, onion, and a bunch of herbs. 

 Simmer gently for about three quarters 

 of an hour to an hour. Serve the fowl 

 masked in the following sauce : Melt 

 an ounce of butter, stir in an ounce of 

 flour, and add gradually half a pint of 

 milk. Boil for three minutes; add the 

 white of a hard-boiled egg cut into dice, 

 and some cream. Boil up again, pour 

 this over the fowl, covering it entirely. 

 Rub the yolk of an egg through a sieve 

 over the fowl, and serve with rolled 

 bacon. 



1 



How to give Cftstor Oil. 



Children who refuse to take castor 

 oil make no fuss if it is given in this 

 way — Take one cup of milk, one of 

 treacle, half a cup of sugar, half a 

 cup of castor oil, a teaspoonful of car- 

 bonate of soda, two of ginger, a little 

 salt, and enough flour to make a stiff 

 paste. Roll out, cut into shapes, and 

 ])ake in a quick oven. One or two 

 are as good as a dose of oil. 



