The Indian Cookery Book by - (best biographies to read .TXT) 📖

syrup has acquired

such a consistency that it will congeal if dropped on a plate; then

remove the preserve quickly from the fire, and bottle while warm.

 

382.—Tipparee Jelly

 

Clean and prick the tipparees as in the foregoing recipe, and put them

into a clean well-tinned stewpan, with as much water as will entirely

cover them; boil them until all the juice has run out; strain the

latter into a preserving-pan through fine muslin, without crushing the

fruit, and allow it to simmer for a while, removing the scum; then add

to it fine clean white sugar to taste, in small quantities at a time,

skimming it well all the while; when nearly ready, put in the juice of

two lemons strained through muslin; when the scum has ceased to rise,

and the jelly is clear, remove the pan from the fire; bottle the jelly

while it is warm, and cork when it is quite cold.

 

383.—Tipparee Cheese or Marmalade

 

Take the fruit which had been boiled for jelly, and pass it through a

fine sieve, leaving the skins behind; clean and prick a few more

tipparees, and add them to the strained fruit; put the whole into a

preserving-pan with sugar, and simmer until of a sufficient

consistency to make into cheese; add some orange marmalade, in the

proportion of a tablespoonful to every mould; with a feather damp the

moulds with melted butter or sweet oil, and pour into them the cheese

while quite hot; place them in cold water, and turn out the cheeses as

soon as they are cool enough to retain their shape.

 

384.—To Preserve Tamarinds

 

Rid the tamarinds of all the stones; put a layer of sugar in a

wide-mouthed bottle, and over it a layer of stoned tamarinds, then

another layer of sugar, and so on alternately until the bottle is

full; the final layer must be a deep one of sugar. Tie the stopper

down with oiled bladder. This will keep good for years, and prove

serviceable when fresh tamarinds cannot be procured.

 

385.—Bael Preserve

 

The fruit must be rather less than half ripe, to enable it to be cut

into firm slices a quarter of an inch thick; carefully remove the

seeds, together with the gum by which they are surrounded, and throw

the slices into cold water; when all the bael is ready, remove it from

the water, and simmer it in a strong syrup over a slow fire for half

an hour, or until it has become of a rich light brown colour; bottle

it when cool, taking care that the fruit is well covered with syrup.

 

386.—Bael Jam

 

The fruit must be half ripe, all the seeds and gum carefully removed,

and the pulp passed through a coarse sieve into a preserving-pan with

the help of a little water; add sugar to taste, and simmer over a slow

fire for half an hour, or until the fruit and sugar have acquired the

consistency of jam; let it cool, and then bottle.

 

387.—Candied Bael

 

The fruit should be selected as for the preserve, cut into slices, and

the seeds and gum removed; after steeping it in cold water, drain it,

and put it in a preserving-pan, with sufficient boiling clarified

sugar or syrup to cover it; simmer it over a slow fire for half an

hour, or until it becomes quite tender; then remove the pan from the

fire, lay the fruit on some fresh oiled paper spread on tin trays, and

expose it to the sun; it will crystallize in a few hours, and the oil

will prevent it adhering to the paper.

 

388.—Orange Jelly

 

Melt an ounce and a half of isinglass and three-quarters of a pound of

fine white sugar in a pint of water; add some orange and lemon-peel,

and boil until it is a good syrup; while warm, add the juice of ten

oranges and two lemons, strain the whole through flannel, and put it

into moulds. The juice of the fruit should not be boiled.

 

389.—Damson Cheese

 

Take damsons that have been bottled for tarts, pass them through a

sieve, and reject the skins and stones; to every pound of the strained

pulp add half a pound of loaf sugar broken small; boil the whole until

it has thickened; then pour it into buttered moulds and put it in an

oven or warm place to dry; when quite firm, remove it from the moulds

and serve up.

 

390.—Apricot Cheese

 

Take the Cabool apricots, or those preserved for tarts; if the former,

wash them thoroughly in several waters, parboil and reduce them to a

pulp, and pass them through a sieve, rejecting all the skin, &c.; add

sugar as directed in the foregoing recipe, and a handful or two of the

apricot stones blanched, and boil the whole until it has thickened

sufficiently; then pour it into buttered moulds, put it into an

expiring oven or some warm place to dry, and when quite firm turn it

out of the moulds.

 

N.B.—Other bottled fruits sent out to this country for tarts, /not

preserved in sugar/, are admirably adapted for converting into

marmalades, or for making into “fools.”

 

391.—Orange Marmalade

 

Take twenty-four oranges and six lemons, and of the best sugar a

quantity equal to the weight of the fruit; grate the rinds of the

oranges and lemons; then mark or cut into quarters and strip off the

rinds without hurting the pulps; stew the rinds until they become

perfectly tender, changing the water two or three times; then drain

them, scrape out a little of the inside, and cut them into very fine

slices or chips; next separate the pips, skin, and fibrous parts from

the pulps, over which pour some water and strain it off; with this and

a little more water prepare a syrup in a preserving-pan, add to it the

whites of two eggs well beaten up, skim it well, and the moment it

begins to boil take it off the fire; continue to remove the scum, add

a little more water, boil, and strain until the syrup is perfectly

clear; then throw in the chips and boil until they are quite

transparent; next put in all the pulp and juice, and boil until it

thickens. To ascertain if it has been sufficiently cooked, drop a

little on a plate and see if it congeals.

 

392.—Another Way

 

Stew good fresh ripe oranges till perfectly tender, changing the water

several times; drain them, and cut and remove the rinds without

breaking them or wounding the pulps; weigh the pulps, having

previously removed all the pips, skin, and seeds, and to every six

pounds of fruit add seven of sugar; pour boiling water over the pips,

seeds, &c., strain them, and take the liquor for the preparation of

syrup; skim it well while boiling; when clear, add to it the rind,

having first scraped and thrown away some of the inside and then cut

it up into thin slices or chips. After a while add the pulp and juice,

and boil it up again until it acquires the consistency of jelly. This

is a new method, and approved by some as being excellent and

economical.

 

393.—Indian Way of Making Calf’s-Foot Jelly

 

Take twelve large or full-sized calves’-feet, one pound or half a seer

of sugar, eight limes, two oranges, half a dozen blades of

lemon-grass, a tablespoonful of mixed spices (say cinnamon, cardamoms,

mace, nutmeg, and cloves), six eggs, a handful of isinglass, and a

claretglassful of sherry. Having thoroughly washed the feet, break

them up and boil them; allow all the meat to dissolve over a slow

fire, skim away every particle of fat, and strain the liquid through a

coarse napkin; add the sugar, all the hot spices, and the rinds of two

lemons and one orange; simmer the whole for some time, squeeze in the

juice of the eight limes and the two oranges, together with the

isinglass and lemon-grass, and when it begins to thicken strain it;

then reboil until it is reduced to the required quantity, skimming all

the fat. Beat the whites of the six eggs to a good light froth; add

this to the jelly, and pour it from one pan into another several

times, until it clears; then add the sherry and strain it through

flannel, returning it quickly two or three times until it runs

perfectly bright and clear; fill into glasses or moulds before it

congeals.

HOME-MADE LIQUEURS

394.—Cream of Citron

 

Put sixty drops of the oil of citron into a quart of spirits of wine

of the strength of sixty-two degrees overproof; shake it well, mix

with it a quart of syrup and two ounces of yellow colouring matter,

and filter the whole through filtering-paper. If not sufficiently

bright, filter it a second time through some fresh paper, and bottle

it.

 

395.—Cream of Cloves

 

To a quart of spirits of wine of the strength given in the foregoing

recipe add forty drops of oil of cloves; shake it well, and mix with

it a quart of syrup, and as much yellow colouring matter as will give

it a good colour; filter through filtering-paper and bottle

immediately. It is a delightful liqueur, and is excellent for relaxed

throats.

 

396.—Cream of Noyau

 

To a quart of spirits of wine sixty-two degrees overproof add twenty

drops of good essential oil of bitter almonds and six drops of oil of

orange; shake it well, and add a quart of syrup; filter it through

paper until it is quite clear.

 

397.—Pink Noyau

 

To a quart of spirits of wine sixty-two degrees overproof add fifteen

drops of essential oil of bitter almonds, three drops of oil of roses,

four drops of oil of aniseed, and one drop of tincture of vanilla;

shake it well, and mix with it a quart of syrup and a sufficient

quantity of pink colouring matter to make it of a delicate pink

colour; bottle it after filtering.

 

398.—Cream of Aniseed

 

Put twenty drops of essential oil of aniseed in a quart of spirits of

wine; after shaking it well, mix with it a quart of syrup; filter and

put it in bottles.

 

399.—Cream of Cinnamon

 

To a quart of spirits of wine add two drops of oil of cinnamon and two

of oil of roses; shake it well until the oil has thoroughly dissolved,

and add a quart of syrup and a sufficient quantity of red tincture to

produce a bright full colour; it may then be filtered and bottled.

This is an agreeable liqueur, and beneficial to dyspeptic persons.

 

400.—Rose Cream

 

Into a quart of spirits of wine put twelve drops of the oil of roses

and three of oil of nutmeg; shake the mixture well until the oils are

dissolved, and add a quart of syrup, and a sufficient quantity of pink

tincture to produce a fine rose-colour: filter and bottle.

 

401.—Cream of Mint

 

Drop into a quart of spirits of wine twenty-five drops of oil of mint

and three of oil of citron; shake it well, and add a quart of syrup

and as much green colouring tincture as may be necessary: filter and

bottle.

 

402.—Cream of Vanilla

 

Put twelve drops of tincture of vanilla into a quart of spirits of

wine; shake it well, and add a quart of syrup; when well mixed, let it

stand for a quarter of an hour; then filter it two or three times

through filtering-paper, but do not filter again if it comes out

bright and clear the first time. This is a most delicious cordial.

 

403.—Golden Wasser or Dantzic Brandy

 

To a quart of spirits of wine add twelve drops of oil of aniseed, six

of oil