The country house : a collection of useful information and recipes : adapted to the country gentleman and his household, and of the greatest utility to the housekeeper generally / edited by I.E.B.C.

Date:
1867
Catalogue details

Licence: Public Domain Mark

Credit: The country house : a collection of useful information and recipes : adapted to the country gentleman and his household, and of the greatest utility to the housekeeper generally / edited by I.E.B.C. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    sugar in a basin, and take a half pint of tho water that the oranges were boiled in a second tiino, and pour it over the sugar to dissolve; cut the oranges in halves and take out all the pulp, at the same time clearing out tho pips; pour the pulp on tho sugar and water, whilst the rind is being cut; cut tho rind into long thin shreds; put the sugar and pulp in a pan over the tire, to dissolve the sugar thoroughly before adding tho rind. Whon dissolved, put in the rind, keep stirring and clearing off scum whilst boiling. Boil till quite clear. A very agreeable bitter beverage may be ruado by saving all the water tho oranges were boiled in, reducing to a nice tone of bitter, putting in hot spices to taste, and fermenting with a little yeast on toast. To every pound of oranges put 2 quarts of spring water, and boil them for two hours. Take up the oranges, which should not be broken, and either cut them in very thin slices, as you would pine-apple, or chop them fine, only removing the pips. To every pound of fruit put 21b. of loaf sugar and £ pint of the water in which the oranges were boiled. Whilst cutting the fruit, pour tho water on the sugar, then add the fruit, and boil all together half an hour. The following is a recipe for Scotch marmalade: Choose round, clear oranges; boil them (after soaking a day and a night in weak salt and water) till they are so tender that the head of a pin will easily pierce them (tho water should bo changed once or oven twico during this boiling); drain thorn on a siove, and, when quite cold, take off tho rind, throwing it as you do so into a basin of cold spring water; put all the juice and pulp into another basin, only removing tho seeds and fibre; with a silver knife take off all the white pulp from tho rind, and cut it into fino strips; add it to the pulp and juice, weigh all together, and add lump sugar (powdered) in the proportion of three-quarters of a pound to a pound of the orange ; boil till quite clear and of a nice consistency. Tho strained juice of six lemons to every thirty oranges is an immense improvement. The coarsest lump sugar will do. PEAS, TO PRESERVE. No. 1.—Dry them in a cool oven, and hang thorn up in paper bags. No. 2.—There is one way of preserving green peas, viz,, by filling a tin box with them, then pouring in a little water that has been salted, putting on tho cover, which must bo soldered, so that tho box shall be hermetically tight, and afterwards boiling the box. No. 3.—Pick them on a fino dry day, and opon the pods on a large clean Cloth; then expose them to the air and sun for five or six hours. After rubbing them gently in a rough towol till perfectly dry, bottle them as air- tight as you can, and keep them in a dry placo till wanted.