. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . erries that may beamongst them. Put them into stone jars, and cover them well withbrine, which has been boiled and left to become perfectly cold. Lookat them occasionally during the winter, and should any scum or mouldhave gathered on the surface, clear it well off, drain the brine closelyfrom the fruit, and fill the jars with some that is freshly made. Si
. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . erries that may beamongst them. Put them into stone jars, and cover them well withbrine, which has been boiled and left to become perfectly cold. Lookat them occasionally during the winter, and should any scum or mouldhave gathered on the surface, clear it well off, drain the brine closelyfrom the fruit, and fill the jars with some that is freshly made. Sixounces of salt, and a morsel of alum half the size of a bean to the quartof water should be boiled together for ten minutes, and well skimmed,both for the first brine, and for any that may be required afterwards. To pickle these fruits in vinegar, add the alum to a sufficient quantityto cover them, and boil it with a few white peppercorns, which must bestrained out before it is poured into the jars: it must be quite cold whenadded to the barberries or crabs; these last should not be ripe whenthey are used, or they will burst in the pickle; they should haveattained their growth and full colour, but be still hard. CHAPTER Modem Cake Mould. GENERAL REMARKS ON CAKES. The ingredients for cakes, as well as for puddings, should all be freshand good, as well as free from damp; the lightness of many kinds de-pends entirely on that given to the eggs by whisking, and by the man-ner in which the whole is mixed. A small portion of carbonate ofsoda, which will not be in the slightest degree perceptible to the tasteafter the cake is baked, if thrown in just before the mixture is put intothe oven, will ensure its rising well. To guard against the bitterness so often imparted by yeast when it isused for cakes or biscuits, it should be sparingly added, and the spongeshould be left twice the usual time to rise. This method will be found 358 MODERN COOKERY. [CHAP. XXIII. to answer e
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