IX. ADDITIONAL USEFUL RECIPES.
1. To bottle Green Gooseberries.
(Very Good).
Make the bottles hot and dry in the oven, then fill with picked fruit, not too full. Pour boiling water over, covering the berries to the top of the bottle. Cork down as soon as possible, and keep in a cool dry place. Any other fruit can be done the same way.
2. Gooseberry Jelly.
½-stone green gooseberries.
2-quarts water.
Boil together to pulp, tie in a coarse cloth and let it drip all night, then add 1-lb. sugar to each pint of juice. Boil gently ¾-hour, and pour into pots.
3. Apple Jelly.
Rub the apples, and cut them up without paring or coring them. Put in a pan and fill with water. Boil 1 hour. Put in a bag and strain. Allow ¾-lbs. sugar to 1 pint of juice, and boil 1 hour. Put a little into a saucer, and if it jellies it is done. Pour into pots.
4. Cough Mixture.
1d. licorice.
1d. anise seed.
1d. peppermint.
1d. common treacle.
1d. laudanum.
Mix with 1½-pints of cold water and bottle.
5. Pork Pie Pastry.
To every 1-lb. of flour allow 6-ozs. of lard and 1 dessertspoonful of salt. Rub the lard into the flour, boil some milk and mix to a stiff paste. Take some cake tins and take out the bottoms and line with the warm paste. Three parts fill with minced pork and put a cover about 1 inch thick on the top. Make a hole in the centre and decorate. Place in a fairly hot oven and bake about 2 hours. Brush with yolk of egg just before they are cooked.
When the pies are cold, pour into the hole in the top some gelatine, which has been previously dissolved in boiling water.
If better pastry is required, add more lard, or use butter instead.
6. Recipe for Keeping Eggs.
Take a large stew pot, or deep bowl, and put a layer of common salt in the bottom. Then insert a few eggs with the thin end downwards, and in such a way that they do not touch each other. Then put another layer of salt on the top, and repeat the process until the pot is full, having salt as the top layer. Tie down very tightly, and whenever an egg is taken out take care to tie down again. Be sure the eggs are fresh, and have not been much shaken, and they will keep good for months.