All sorts of sweetmeats keep better in glasses, than in stone of earthen jars. When opened for use, they should be tied up again immediately, as exposure to the air spoils them.
Common glass tumblers are very convenient for jellies, and preserved small fruit. White jars are better than stone or earthen, for large fruit.
Cut slices from a fine high-coloured pumpkin, and cut the slices into chips about the thickness of a dollar. The chips should be of an equal size, six inches in length and an inch broad. Weigh them and allow to each pound of pumpkin chips, a pound of loaf-sugar. Have ready a sufficient number of fine lemons, pare off the yellow rind, and lay it aside. Cut the lemons in half, and squeeze the juice into a bowl. Allow a gill of juice to each pound of pumpkin.
Put the pumpkin into a broad pan laying the sugar among it. Pour the lemon-juice over it, Cover the pan, and let the pumpkin chips, sugar and lemon-juice, set all night.
Early in the morning put the whole into a preserving pan, and boil all together (skimming it well) till the pumpkin becomes clear and crisp, but not till it breaks. It should have the appearance of lemon-candy. You may if you choose, put some lemon-peel with it, cut in very small pieces.
Half an hour's boiling (or a little more) is generally sufficient.
When it is done, take out the pumpkin, spread it On a large dish, and strain the syrup through a bag. Put the pumpkin into your jars or glasses, pour the syrup over it, and tie it up with brandy paper.
If properly done, this is a very fine sweetmeat. The taste of the pumpkin will be lost in that of the lemon and sugar, and the syrup is particularly pleasant. It is eaten without cream, like preserved ginger. It may be laid on puff-paste shells, after they are baked.
Pare your pine-apples, and cut them in thick slices. Weigh the slices and to each pound allow a pound of loaf-sugar. Dissolve the sugar in a very small quantity of water, stir it, and set it over the fire in a preserving-kettle. Boil it ten minutes, skimming it well. Then put in it the pine-apple slices, and boil them till they are clear and soft, but not till they break. About half an hour (or perhaps less time) will suffice. Let them cool in a large dish or pan, before you put them into your jars, which you must do carefully, lest they break. Pour the syrup over them. Tie them up with brandy paper.
Allow a pound of sugar to a pound of fruit. Mash the raspberries and put them with the sugar into your preserving kettle. Boll it slowly for an hour skimming it well. Tie it up with brandy paper.
All jams are made in the same manner.
A-la-mode Beef Chicken Pudding A boned Turkey Collared Pork Spiced Oysters Stewed Oysters Oyster Soup Fried Oysters Baked Oysters Oyster Patties Oyster Sauce Pickled Oysters Chicken Salad Lobster Salad Stewed Mushrooms Peach Cordial Cherry Bounce Raspberry Cordial Blackberry Cordial Ginger Beer Jelly Cake Rice Cakes for Breakfast Ground Rice Pudding Tomata Ketchup Yeast
A pound of fresh beef weighing from eighteen to twenty pounds. A pound of the fat of bacon or corned pork. The marrow from the bone of the beef, \ chopped together A quarter of a pound of beef-suet, / Two bundles of pot herbs, parsley, thyme, small onions, &c. chopped fine. Two large bunches of sweet marjoram,\sufficient when powdered to make Two bunches of sweet basil, /make four table-spoonfuls of each. Two large nutmegs, \ Half an ounce of cloves } beaten to a powder. Half an ounce of mace, / One table-spoonful of salt. One table-spoonful of pepper. Two glasses of madeira wine.
If your a-la-mode beef is to be eaten cold, prepare it three days before it is wanted.
Take out the bone. Fasten up the opening with skewers, and tie the meat all round with tape.