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Modern cookery for private families by Eliza Acton

Acton, Eliza, 1799-1859

Chapter 87: 8. When cheap jams or jellies are required, make them at once with

Chapters

Chapter 1 Chapter 1
Chapter 2 CHAPTER I.
Chapter 3 CHAPTER II.
Chapter 4 Chapter VI.)
Chapter 5 CHAPTER III.
Chapter 6 CHAPTER IV.
Chapter 7 CHAPTER V.
Chapter 8 CHAPTER VI.
Chapter 9 CHAPTER VII.
Chapter 10 CHAPTER VIII.
Chapter 11 CHAPTER IX.
Chapter 12 CHAPTER X.
Chapter 13 CHAPTER XI.
Chapter 14 CHAPTER XII.
Chapter 15 CHAPTER XIII.
Chapter 16 CHAPTER XIV.
Chapter 17 CHAPTER XV.
Chapter 18 CHAPTER XVI.
Chapter 19 CHAPTER XVII.
Chapter 20 Chapter VI.)
Chapter 21 CHAPTER XVIII.
Chapter 22 CHAPTER XIX.
Chapter 23 CHAPTER XX.
Chapter 24 CHAPTER XXI.
Chapter 25 CHAPTER XXII.
Chapter 26 CHAPTER XXIII.
Chapter 27 CHAPTER XXIV.
Chapter 28 CHAPTER XXV.
Chapter 29 CHAPTER XXVI.
Chapter 30 CHAPTER XXVII.
Chapter 31 CHAPTER XXVIII.
Chapter 32 CHAPTER XXIX.
Chapter 33 CHAPTER XXX.
Chapter 34 CHAPTER XXXI.
Chapter 35 CHAPTER XXXII.
Chapter 36 CHAPTER I.
Chapter 37 CHAPTER II.
Chapter 38 Chapter V.) It appears to us that the skin should be stripped from any
Chapter 39 Chapter VI.; though this is a mode of service less to be recommended, as
Chapter 40 CHAPTER III.
Chapter 41 Chapter V., or, with flour and butter, then seasoned with spice as
Chapter 42 CHAPTER IV.
Chapter 43 Chapter VII., or a little soy (when its flavour is admissible), or
Chapter 44 CHAPTER V.
Chapter 45 CHAPTER VI.
Chapter 46 Chapter XVII.), laid lightly round it, is always an agreeable one to
Chapter 47 Chapter III.), mince them quickly upon a dish with a large sharp knife,
Chapter 48 CHAPTER VII.
Chapter 49 CHAPTER VIII.
Chapter 50 introduction of these last into pies unless they are especially ordered:
Chapter 51 CHAPTER IX.
Chapter 52 CHAPTER X.
Chapter 53 18. Cheek.
Chapter 54 Chapter VIII., adding, at pleasure, a flavouring of minced onion or
Chapter 55 CHAPTER XI.
Chapter 56 10. Breast, Brisket End.
Chapter 57 Chapter I.), or as much good beef broth as may be required for the hash,
Chapter 58 CHAPTER XII.
Chapter 59 7. Breast.
Chapter 60 Chapter VI. may be substituted for the usual ingredients, the parsley
Chapter 61 CHAPTER XIII.
Chapter 62 6. Leg.
Chapter 63 CHAPTER XIV.
Chapter 64 Chapter VIII., and the sausage-meat may then be placed on either side of
Chapter 65 CHAPTER XV.
Chapter 66 Chapter VIII., sew it up, truss and spit it firmly, baste it for ten
Chapter 67 Chapter VIII.) rolled into small balls, and simmered for ten minutes in
Chapter 68 Chapter XVII.), and beat them together until they are well blended; next
Chapter 69 CHAPTER XVI.
Chapter 70 CHAPTER XVII.
Chapter 71 CHAPTER XVIII.
Chapter 72 Chapter XV.): their livers also may be put into them.
Chapter 73 CHAPTER XIX.
Chapter 74 Chapter XVIII., but it must be boiled very dry, and left to become quite
Chapter 75 CHAPTER XX.
Chapter 76 CHAPTER XXI.
Chapter 77 CHAPTER XXII.
Chapter 78 CHAPTER XXIII.
Chapter 79 Chapter XXIII., is exceedingly convenient for preparations of this kind;
Chapter 80 CHAPTER XXIV.
Chapter 81 1. Let everything used for the purpose be delicately clean and _dry_;
Chapter 82 2. Never place a preserving-pan _flat upon the fire_, as this will
Chapter 83 3. After the sugar is added to them, stir the preserves gently at first,
Chapter 84 5. Fruit which is to be preserved in syrup must first be blanched or
Chapter 85 6. To preserve both the true flavour and the colour of fruit in jams and
Chapter 86 7. Never use tin, iron, or pewter spoons, or skimmers, for preserves, as
Chapter 87 8. When cheap jams or jellies are required, make them at once with
Chapter 88 9. Let fruit for preserving be gathered always in perfectly dry weather,
Chapter 89 CHAPTER XXV.
Chapter 90 CHAPTER XXVI.
Chapter 91 4. (Lemon-rinds, cinnamon, carraway-seeds, or ginger, or currants at
Chapter 92 CHAPTER XXVII.
Chapter 93 CHAPTER XXVIII.
Chapter 94 CHAPTER XXIX.
Chapter 95 CHAPTER XXX.
Chapter 96 CHAPTER XXXI.
Chapter 97 CHAPTER XXXII.
Chapter 98 Chapter VIII., but increase the ingredients to three or four times the
Chapter 99 PART II. Induction, 6_s._
Chapter 100 PART III. Organic Chemistry, price 31_s._ 6_d._
Chapter 101 PART III. 3_s._ 6_d._

Chapter 87: 8. When cheap jams or jellies are required, make them at once with

Lisbon sugar, but use that which is _well refined_ always, for preserves in general; it is a false economy, as we have elsewhere observed, to purchase an inferior kind, as there is great waste from it in the quantity of scum which it throws up. The _best_ has been used for all the receipts given here.

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