Search -
The new practice of cookery, pastry, baking, and preserving
The new practice of cookery pastry baking and preserving Author:Hudson Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: the fire, keep it stirring till it boils about ten minutes or a quarter of an hour, then take it off and put it into the pots. ir. Another way. To a pound ... more »of raspberries add a pound of sugar and half a pint of currant juice ; half of the raspberries must be bruised and strained. Set it over a charcoal fire and let it boil a quarter of an hour, skim it very ivell, and put it in your pots or glasses. 12. Blackening for Stoves. Take a quart of twopenny beer, half a pound of black lead, a quarter of a pound of brown sugar; when the dust is well rubbed off put it on the stove with a brush, rubb it next day when dry with a hard brush. 13. To wash Chintz. Take half a peck of bran, boil it for half an hour in a quantity of water sufficient Lu wash a gown, then strain it off, and let it stand till almost cold, then wash your chintzit, then make a clean soap lather, wash ft thoroughly, lay it in pure water for two hours, then dry it. Make your starch for the gown thus: Take a quarter of a pound of starch, half a cake of wax, boil it 14 minutes, then mix it with the starch, strain it and starch your govVn, dry it, and when fit for ironing, have a smooth board and iron it with hot irons. 14. To preserve Apricots whole. They must be just ripe enough to stone them, one pound of the finest sugar to a pound of fruit. As you pare your apricots put them in a large pan of cold water. To every pound of sugar take half an English pint of water; melt the sugar over a charcoal fire and let it boil a little while then skim it. Drain your apricots from the water and put them in the syrup, boil them gently and skim them well, and as they begin to break, take them out, or when they are a little tender, draining them from the syrup one by one jTiuiK-the skimmer and put them into a chi...« less