Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . p the same way. Greengages are u variety of plum, although not the largest in size; for deli-cacy and richness of flavor they are unsurpassed, and are generally esteemed asone of the finest varieties. The name is derived from the Gage family who intro-duced them into England. HUCKLEBERRY PRESERVES.—Use | lb. of sugar and thejuice of half a lemon to each lb. of huckleberries; put half the sugaron the berries, and let stand a few hour
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . p the same way. Greengages are u variety of plum, although not the largest in size; for deli-cacy and richness of flavor they are unsurpassed, and are generally esteemed asone of the finest varieties. The name is derived from the Gage family who intro-duced them into England. HUCKLEBERRY PRESERVES.—Use | lb. of sugar and thejuice of half a lemon to each lb. of huckleberries; put half the sugaron the berries, and let stand a few hours or over night; then drain offthe juice, add 1 cup water, the lemon juice, and the balance of thesugar; set it on the stove tillthe sugar dissolves, boil quick-ly, and skim; then put in theberries and let it simmermerely until they are tender—about ^ hour; then takethem out, put in jars andwhen cold, pour on the syrupand tie up. Bilberries can be preservedthe same way. The Bilberry is found in thenorthern parts of the world, and itbelongs to the same species as thewhortleberry. Its composition andproi)erties are about the same, andit is very 512 PRESERVES PRESERVED LEMONS.—Pare off the thin yellow skin care-fully, cut a small hole in the end, scoop out the pulp carefully with asilver spoon, rub each one with salt and drop it into clear cold wateras fast as finished, which will prevent its turning dark; let them liein it 5 or 6 days, and then boil them in fresh salt and water 15 min-utes. Have ready made a thin syrup of 1 quart of water to 1 ; drain, and boil them in this for 5 minutes, and repeat once aday for 4 or 5 days; then put them in jars with the syrup and letthem stand 6 or 8 weeks, as that will make them clear and plump;then take them out of the syrup. Make a fresh syrup of doublerefined sugar, with only enough water to moisten it; boil and skimit, put in the lemons, and let them simmer slowly until they are them in small jars, cove
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
