Page:Peterson Magazine 1869B.pdf/73

 78

OUR NEW

соок - воок.

Fresh Codfish a la Hollandaise.--After having emptied and scraped the cod, wipe it, put a handful of coarse salt in the interior, sprinkle both sides with fiue salt, and let it lie thus several hours in a cool place. Before cooking, tie the head, make some incisions in the back, put it to soak in fresh water, place it afterward in a fish-kettle, pour boiling salt water over it, and put it on the fire until it comes to a boil. Withdraw the fish-kettle without allowing it actually to boil, and let it keep at this temperature for three hours. During this time boil twenty potatoes in some of the liquor. To serve, put the fish on a dish, back upward, peel the potatoes, surround the fish with them, mingled with parsley, and send it to table accompanied with a sauce-boat of melted butter seasoned with salt, pepper, grated nutmeg, and lemon-juice or a dash of vinegar. White Sauce.-This is fine for asparagus or artichokes. Put in a little sauce-pan three or four raw yolks of eggs, six tablespoonfuls of olive-oil, (or butter,) salt, pepper, and a pinch of nutmeg ; heat some water in a sauce-pan larger than the first, and when it is just too hot to bear the hand, dip the former into it, and stir the eggs and oil briskly with a wooden spoon. This sauce should never get much more than tepid; if the surrounding water is hot enough to cook the yolks, they will, of course, not mingle with the oil. When intimately mixed, take out the sauce-pan and serve the sauce. Waffles. With two fresh eggs, half a pound of flour, quarter of a pound of sifted-sugar, two slices of butter, melted in a little milk, and some drops of orange-flower water, compose a batter well mixed, containing no lumps, and which ropes in pouring. Heat your waffle-iron, grease it inside with butter, fill it with the batter, close it and return to the fire, browning the waffle on both sides. After being assured that it is ofa good color, take it out and keep hot until the moment of serving. Fried-Bread.- Slices of toasted bread, dipped in milk or wine, and fried in honey, are excellent. Then, instead of calling them " fried-bread," they are torejas, an excellent Spanish delicacy, I can assure you. Please understand there is neither butter nor lard. Simply melt the honey in a pan, and when it is very hot, put in the bread, which is served hot also, after becoming nicely browned, and without sugar, recollect. Lovers of honey can take notice. PRESERVES AND JELLIES. Rhubarb-Jelly. Take a sufficient quantity of freshlygathered red rhubarb to fill a large jar ; it must be thoroughly washed, but care must be taken not to pare it. Cut it into pieces of two or three inches long, and when the jar is quite fall tie it over with paper, and either set it in a slow oven, or place it in a sauce-pan of boiling water till the juice is all drawn out of the rhubarb, then turn it out into a sieve and let the juice drain through ; measure the quantity, put it into a clean stew-pan, and boil it up quickly for a quarter of an hour; then add one pound of loaf-sugar for every pint of the juice, and keep stirring it, taking off the scum as it rises. After the sugar is added, let the whole boil for thirty-five or forty minutes, and then pour into jars or moulds. If these directions are attended to, the jelly will be as stiff as apple-jelly. Candied Orange and Lemon-Peel.-Peel the fruit so that the peel remains in halves. Take equal quantities of the peel of Seville oranges, large, sweet oranges and lemons, and throw them into pretty strong salt and water for six days. Boil them in clear spring water until they are tender, and spread them on a sieve to drain. Make a syrup of one pound of loaf-sugar to a quart of water, and boil the peels in it until they look clear. Make a syrup of two pounds of loafsugar to a pint ofwater, and boil the peels in it over a slow fire until the syrup candies about the stew-pan and peels. Remove them from the syrup which remains, place them before the fire, strew fine sugar over them, and when they are dry put them away in a cool, dry store-room.

To Preserve Fruits without Sugar.-Currants, damsons, and plums, are excellent. We have kept these two years, and they have been as good as though just gathered from the garden. Boil the fruits in the usual way. Have ready jars or wide-mouthed bottles, which have been held over a vapor, caused by throwing a little flour of sulphur on your stove ; then, while the vapor is still in the jar, fill up with the fruit as hot as possible, till within three inches of the top ; then stick three little wax vesta matches into the fruit, leaving the phosphorous ends standing up about an inch, when the bladder is damped and ready to use, set fire to the matches, and tie over quickly while still burning ; when the air is exhausted the fire dies out. We have never known fruit done in this way to fail. Excellent Receipt for Bottling Fruit.- To uine pounds of fruit put five pounds of white sugar, when it comes to a boil. Boil ten minutes. Be careful to stir the fruit as little as possible, not to bruise it. Pour into an earthenware ves sel to cool. When cold, put in wide-necked bottles, cover with a bladder. Gooseberries, black currants, red currants, and raspberries, mixed, made last year, you can hardly tell from fresh fruit. The receipt for currants, currants and raspberries, and plums of all kinds, are specially recommended. To Candy Fruit.-Take one pound of best loaf-sugar, dip each lump into a bowl of water, and put the sugar in a preserving-kettle. Boil it down until clear, and in a candying state. When sufficiently boiled, have ready the fruits you wish to preserve. Large, white grapes, oranges separated into small pieces, or preserved fruits, taken out of their syrup and dried, are nice. Dip the fruits into the prepared sugar while it is hot, then put them in a cold place ; they soon become hard. Peel Preserved in Syrup.- Choose and prepare the peel as for candied orange and lemon, and make them a syrup with the proportion of two pounds of, sugar to a pint of water. Let the peels boil in this over a slow fire for half an hour. Then pack them close in a jar, pour the syrup over them, and tie the jar down with a bladder. We can answer for this being capital for using soon, but we do not know whether the syrup will keep through the summer. To Preserve Pine-Apple -Cut the pine-apples into slices about half an inch thick, put them into a jar, make a syrup, using half a pound of sugar to a pint of water, and let it simmer quietly till dissolved. Let it stand a day, and thea pour it cold over the fruit ; after a short time take it away, and let it simmer again, having added a little more sugar. Repeat this process three or four times, and the last time pour the syrup boiling over the fruit. To Preserve Siberian Crabs.- Boil a pint of water and one pound and a half of refined sugar till it is very clear, skim it, and let it become cold. Pare the crabs, and to this quantity of syrup put one pound of fruit, and simmer slowly till tender. Remove each apple separately, and pour the syrap over when a little cooled, and add orange and lemon-peel boiled tender. Cherry- Marmalade or Jam -Take out the stones and stalks from some fine cherries, and pulp them through a coarse sieve ; to every three pounds of pulp add half a pint of currant-juice, and three-quarters of a pound of sugar to each pound of fruit ; mix together, and boil until it will jelly. Put it into pots or glasses. Cherry Cheese.- Take twelve pounds of juicy cherries, stone them, and boil them for two hours, till they become a little cloggy, but take care that they do not burn. Then add to them four pounds offine sugar, and boil another hour. PICKLES AND CATCHUPS. To Pickle Lemons -To pickle lemons for veal or boiled chickens take two hard, good lemons, cut them into quarters, take out the pips, put them into a side-monthed bottle, add a teaspoonful of salt, and cover them over with good vinegar; they are ready for use next day.