The Book of Household Management Part 191

TO FROST HOLLY-LEAVES, for garnis.h.i.+ng and decorating Dessert and Supper Dishes.

1545.--INGREDIENTS.--Sprigs of holly, oiled b.u.t.ter, coa.r.s.ely-powdered sugar.

_Mode_.--Procure some nice sprigs of holly; pick the leaves from the stalks, and wipe them with a clean cloth free from all moisture; then place them on a dish near the fire, to get thoroughly dry, but not too near to shrivel the leaves; dip them into oiled b.u.t.ter, sprinkle over them some coa.r.s.ely-powdered sugar, and dry them before the fire. They should be kept in a dry place, as the least damp would spoil their appearance.

_Time_.--About 10 minutes to dry before the fire.

_Seasonable_.--These may be made at any time; but are more suitable for winter garnishes, when fresh flowers are not easily obtained.

COMPOTE OF GOOSEBERRIES.

1546. INGREDIENTS.--Syrup made by recipe No. 1512; to 1 pint of syrup allow nearly a quart of gooseberries.

_Mode_.--Top and tail the gooseberries, which should not be very ripe, and pour over them some boiling water; then take them out, and plunge them into cold water, with which has been mixed a tablespoonful of vinegar, which will a.s.sist to keep the fruit a good colour. Make a pint of syrup by recipe No. 1512, and when it boils, drain the gooseberries and put them in; simmer them gently until the fruit is nicely pulped and tender, without being broken; then dish the gooseberries on a gla.s.s dish, boil the syrup for 2 or 3 minutes, pour over the gooseberries, and serve cold.

_Time_.--About 5 minutes to boil the gooseberries in the syrup; 3 minutes to reduce the syrup.

_Average cost_, 9d.

_Sufficient_,--a quart of gooseberries for 5 or 6 persons.

_Seasonable_ in June.

GOOSEBERRY JAM.

I.

1547. INGREDIENTS.--To every lb. of fruit allow 3/4 lb. of loaf sugar; currant-juice.

_Mode_.--Select red hairy gooseberries; have them gathered in dry weather, when quite ripe, without being too soft. Weigh them; with a pair of scissors, cut off the tops and tails, and to every 6 lbs. of fruit have ready 1/2 pint of red-currant juice, drawn as for jelly. Put the gooseberries and currant-juice into a preserving-pan; let them boil tolerably quickly, keeping them well stirred; when they begin to break, add to them the sugar, and keep simmering until the jam becomes firm, carefully skimming: and stirring it, that it does not burn at the bottom. It should be boiled rather a long time, or it will not keep. Put it into pots (not too large); let it get perfectly cold; then cover the pots down with oiled and egged papers, as directed for red-currant jelly No. 1533.

_Time_.--About 1 hour to boil the gooseberries in the currant-juice; from 1/2 to 3/4 hour with the sugar.

_Average cost_, per lb. pot, from 6d. to 8d.

_Sufficient_.--Allow 1-1/2 pint of fruit for a lb. pot.

_Seasonable_.--Make this in June or July.

II.

1548. INGREDIENTS.--To every 8 lbs. of red, rough, ripe gooseberries allow 1 quart of red-currant juice, 5 lbs. of loaf sugar.

_Mode_.--Have the fruit gathered in dry weather, and cut off the tops and tails. Prepare 1 quart of red-currant juice, the same as for red-currant jelly No. 1533; put it into a preserving-pan with the sugar, and keep stirring until the latter is dissolved. Keep it boiling for about 5 minutes; skim well; then put in the gooseberries, and let them boil from 1/2 to 3/4 hour; then turn the whole into an earthen pan, and let it remain for 2 days. Boil the jam up again until it looks clear; put it into pots, and when cold, cover with oiled paper, and over the jars put tissue-paper brushed over on both sides with the white of an egg, and store away in a dry place. Care must be taken, in making this, to keep the jam well stirred and well skimmed, to prevent it burning at the bottom of the pan, and to have it very clear.

_Time_.--5 minutes to boil the currant-juice and sugar after the latter is dissolved; from 1/2 to 3/4 hour to simmer the gooseberries the first time, 1/4 hour the second time of boiling.

_Average cost_, from 8d. to 10d. per lb. pot.

_Sufficient_.--Allow 1-1/2 pint of fruit for a lb. pot.

_Seasonable_.--Make this in June or July.

WHITE OR GREEN GOOSEBERRY JAM.

1549. INGREDIENTS.--Equal weight of fruit and sugar.

_Mode_.--Select the gooseberries not very ripe, either white or green, and top and tail them. Boil the sugar with water (allowing 1/2 pint to every lb.) for about 1/4 hour, carefully removing the sc.u.m as it rises; then put in the gooseberries, and simmer gently till clear and firm: try a little of the jam on a plate; if it jellies when cold, it is done, and should then be poured into pots. When cold, cover with oiled paper, and tissue-paper brushed over on both sides with the unbeaten white of an egg, and store away in a dry place.

_Time_.--1/4 hour to boil the sugar and water, 3/4 hour the jam.

_Average cost_, from 6d. to 8d. per lb. pot.

_Sufficient_.--Allow 1-1/2 pint of fruit for a lb. pot.

_Seasonable_.--Make this in June.

GOOSEBERRY JELLY.

1550. INGREDIENTS.--Gooseberries; to every pint of juice allow 3/4 lb.

of loaf sugar.

_Mode_.--Put the gooseberries, after cutting off the tops and tails, into a preserving-pan, and stir them over the fire until they are quite soft; then strain them through a sieve, and to every pint of juice allow 3/4 lb. of sugar. Boil the juice and sugar together for nearly 3/4 hour, stirring and skimming all the time; and if the jelly appears firm when a little of it is poured on to a plate, it is done, and should then be taken up and put into small pots. Cover the pots with oiled and egged papers, the same as for currant jelly No. 1533, and store away in a dry place.

_Time_.--3/4 hour to simmer the gooseberries without the sugar; 3/4 hour to boil the juice.

_Average cost_, from 8d. to 10d. per 1/2-lb. pot.

_Seasonable_ in July.

COMPOTE OF GREENGAGES.

1551. INGREDIENTS.--1 pint of syrup made by recipe No. 1512, 1 quart of greengages.

_Mode_.--Make a syrup by recipe No. 1512, skim it well, and put in the greengages when the syrup is boiling, having previously removed the stalks and stones from the fruit. Boil gently for 1/4 hour, or until the fruit is tender; but take care not to let it break, as the appearance of the dish would be spoiled were the fruit reduced to a pulp. Take the greengages carefully out, place them on a gla.s.s dish, boil the syrup for another 5 minutes, let it cool a little, pour over the fruit, and, when cold, it will be ready for use.

_Time_.--1/4 hour to simmer the fruit, 5 minutes the syrup.

_Average cost_, in full season, 10d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ in July, August, and September.