The art of cookery, made plain and easy : to which are added one hundred and fifty new receipts, a copious index and a modern bill of fare for each month, in the manner the dishes are placed upon the table / By a lady [Mrs. H. Glasse].

  • Glasse, Hannah, 1708-1770
Date:
1788
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy : to which are added one hundred and fifty new receipts, a copious index and a modern bill of fare for each month, in the manner the dishes are placed upon the table / By a lady [Mrs. H. Glasse]. Source: Wellcome Collection.

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    To prsfervt apricots. Take your apricots, (lone and pare them thin, and ;ake their height in double-refined fugar beaten and lifted, put your apricots in a diver cup or tankard, co- rer them over with fugar, and let them {land lo all night. The next day put them in a preferving-pan, fet them on a gentle fire, and let them flmmer a little ivhile, then let them boil till tender and clear, taking :hem off fometimesto turn and fkim. Keep them un- der the liquor as they are doing, and with a fmall clean bodkin or great needle job them fometimes, that the ryrup may penetrate into them. When they are enough, take them up, and put them in glaffes. Boil and fkim your fyrup j and when it is cold, put it on your apricots. To preferve damfons 'whole. You mud take fome damfons and cut them in pieces, put them in a fkillet over the fire, with as much water as will cover them. When they are boiled, and the li- quor pretty ftrong, drain it out: add for every pound if the whole damfons wiped clean, a pound of fingle- refined fugar, put the third part of your fugar into the liquor, fet it over the fire, and when it fimmers, put in the damfons. Let them have one good boil, and take them off for half an hour covered up clofe ; then fet hem on again, and let them fimmer over the fire after turning them, then take them out and put them in a lafon, ftrew all the fugar that was left on them, and lour the hot liquor over them. Cover them up, and et them ftand till next day, then boil them up again ;ill they are enough. Take them up, and put them in pots ; boil the liquor till it gellies, and pour it on them nrhen it is almoft cold, fo paper them up. To candy any fort of flo'wers. Take the beft treble-refined fugar, break it into amps, and dip it piece by piece into water, put them nto a veffel of filver, and melt them over the fire ; when t juft boils, ftrain it, and fet it on the*fire again, and , G g let