The Dictionary of Daily Wants, Vol. 3 of 3 (Classic Reprint) - Hardcover

Philp, Robert Kemp

9780332967097: The Dictionary of Daily Wants, Vol. 3 of 3 (Classic Reprint)

Hardcover

ISBN 10: 0332967093 ISBN 13: 9780332967097

Publisher: Forgotten Books, 2017

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Excerpt from The Dictionary of Daily Wants, Vol. 3 of 3

Pear marmalade. - Take ripe pears Of good quality, and having peeled them, boil them until they are quite soft; press them through a sieve, and put the marma lade over the fire. When it becomes thick, moisten with syrup, and add powdered sugar in such proportion that the whole quantity of sugar employed may be equal to one pound for a pound of fruit. The sugar and fruit are to be made quite hot, and stirred frequently, taking care, however. Never to pass the state of simmering. When it is thoroughly heated, and Of a proper con sistence, put it into pots in the usual way.

Pears baked - The pears employed for baking are those of a hard green kind. Wipe, but do not pare them; lay them on tin plates, and bake them in a slow oven. When soft enough to bear it, ﬂatten them with a silver spoon; and when quite done, serve them in a dish with pounded sugar.

Pears preserved - Take pears when not too ripe, and set them over the fire in a sufficient quantity of cold water, letting them simmer but not boil. When they are sufficiently softened to yield readily to the pressure of the finger, take them out, peel them carefully, prick them with a pin, and put them on again in fresh water, with the juice of a lemon; let them boil rapidly, and when they are sufficiently done, so that a pin will pass readily through them without the least resistance, take them out, and put them into cold water. In the meantime, have ready some hot thick syrup, and having well drained the pears, pour it over them. Let them stand for twenty-four hours, and then give them a gentle boil. Take them again out of the syrup, and dip them in cold water; after which, pour hot syrup upon them, and when they have stood three days, give them another boil; when cold,.take them out, drain them, and put them into bottles; then thicken the syrup by a few boilings, and add an equal quantity of brandy. Filter the liquor through a bag, pour it over the fruit, and tie 'down the bottles.

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