Good Housekeeper's Cook book
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In our eReader you can find the full English version of the book. Read Good Housekeeper's Cook book Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Good Housekeeper's Cook book
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Add the cooked lemon slices to the syrup, cook down until quite thick, pour over the fruit and seal.
JELLIES, JAMS AND MARMALADES.— In making jellies of the larger fruits, such as apples, quinces, crab apples or pears, they do not need peeling or coring, for the skins and seeds improve both the quality and color of the jelly. Simply slice or quarter, put into the preserving kettle with water enough to nearly cover the fruit and simmer until tender. Take from the fire, strain and proceed as in m...aking the jellies of smaller fruits.
A clear day should be selected for the making of all jellies, and it seems a little finer if set to cool in the sunlight. The fruit must be sound and not over ripe. It should be used as soon as possible after gathering, as most fruits lose quality by standing. Quinces and some pears are the exception.
Hints About Preserving.— Use only granulated sugar and avoid that with a bluish cast.
The utensils used should be kettles, colanders and ladles of porcelain or granite ware, the spoons of silver or wood, earthenware bowls and glass tumblers.
What to read after Good Housekeeper's Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Emma Paddock Telford to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Add the cooked lemon slices to the syrup, cook down until quite thick, pour over the fruit and seal.
JELLIES, JAMS AND MARMALADES.— In making jellies of the larger fruits, such as apples, quinces, crab apples or pears, they do not need peeling or coring, for the skins and seeds improve both the quality and color of the jelly. Simply slice or quarter, put into the preserving kettle with water enough to nearly cover the fruit and simmer until tender. Take from the fire, strain and proceed as in m...aking the jellies of smaller fruits.
A clear day should be selected for the making of all jellies, and it seems a little finer if set to cool in the sunlight. The fruit must be sound and not over ripe. It should be used as soon as possible after gathering, as most fruits lose quality by standing. Quinces and some pears are the exception.
Hints About Preserving.— Use only granulated sugar and avoid that with a bluish cast.
The utensils used should be kettles, colanders and ladles of porcelain or granite ware, the spoons of silver or wood, earthenware bowls and glass tumblers.
What to read after Good Housekeeper's Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Emma Paddock Telford to read onlineMoreLess
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