Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . iout hoiUug, 15 minutes, and can. Grapes of all varieties are mostly natives of tropical andseini=tropical regions. Some varieties are dried and sold as rai-sins and currants. Fresh, ripe grapes, contain much sugar,sometimes nearly 20$^ and the acid is chiefly tartaric, part ofwhich is combined with potash. All grapes are nutritive andwholesome, l)nt they are subject to fermentations, and when eat-en immoderately sometimes bring on
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . iout hoiUug, 15 minutes, and can. Grapes of all varieties are mostly natives of tropical andseini=tropical regions. Some varieties are dried and sold as rai-sins and currants. Fresh, ripe grapes, contain much sugar,sometimes nearly 20$^ and the acid is chiefly tartaric, part ofwhich is combined with potash. All grapes are nutritive andwholesome, l)nt they are subject to fermentations, and when eat-en immoderately sometimes bring on colic. In moderation they may be safelyeaten even by invalids, and are refrigerant, diuretic and laxative. GREEN GOOSEBERRY PRESERVES.—Top, tail and wash thegooseberries in cold water, and drain; then pour on boiling water andlet stand a few minutes to scald; this will soften them and extractpart of their acid; when tender, take them out with a skimmer andslip them into cold water, leave a few minutes and take out with theskinuncr, and slide carefully hito the syrup; have the syrui) madewith 3 cups water and 1| lbs. sugar for each lb. of gooseberries; let. SULTANA GRAPE. PRESERVES 511 them simmer slowly in the syrup until quite clear—about 20 min-utes; if they seem likely to break take them out sooner with theskimmer, and let the syrup boil a little longer; put them in the jars,and when cold pour on the syrup, and tie up. GREENGAGE the plums with a fineneedle to prevent their breaking, put them into a preserving panwith only enough water to cover them, and set them over a gentlefire until the water sinnners; then take them out and set them on asieve to drain. Add to the water in which the plums were boiled 1lb. sugar to 1 lb. plums; boil it cj^uickly, skimming it as the scumrises, until the syrup thickens on the spoon; then put in the plums,let them boil until the sugar bubbles, and pour the whole into a Ija-sin; let it stand until the next day. Drain the s
Size: 1066px × 2343px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
