Part 17

Claret Granito.--To one pint of orangeade add a bottle of claret. Half freeze.

Sherry Granito.--To one quart of lemonade add a bottle of sherry, and freeze.

The housekeeper who lives far from a large city will need materials for many of the recipes given in these papers and others which she will meet with in books on high-class cooking. Many of these can be sent for by mail, and all, of course, by express; but it will often not seem worth while to send perhaps for one small bottle that we may lack. For this reason I give a few directions for preparing very tolerable imitations of liqueurs, which, however, unless it were a question of economy, it might not be worth while doing if within reach of stores.

Curaçoa.--Pare a dozen and a half of dead-ripe oranges so thin that you can see the knife pass under the rind; pound one dram of finest cinnamon and half a dram of mace; put them to steep for fifteen days in a gallon of pure alcohol, shaking it every day. Make a clarified syrup of four pounds of sugar and one quart of water well boiled and skimmed; add this to the curaçoa. Rub up in a mortar one dram of potash with a teaspoonful of the liqueur; when well mixed add it, and then do the same with a dram of alum. Shake well, and in an hour or two filter through thin muslin. It will be ready for use in a a week.

Maraschino.--Bruise two ounces of cherry kernels and one of bitter almonds; put them in a deep jar with the thin outer rind of twelve oranges and five lemons. Steep in one gallon of English gin or alcohol. Let the whole stand a fortnight, then filter and bottle.

Ratafia.--Blanch the kernels of uncooked peaches or apricots, and when you have two ounces pound them, and pour to them a quart of gin or alcohol and the thin yellow rind of two lemons. Sweeten with a pound of white sugar-candy, and leave the whole for two months; then filter and bottle for use.

Candied Orange and Lemon Peels.--These are invaluable both as decoration for certain desserts and for culinary purposes, and as they are not always to be found except in the larger cities, the method of preparing them is here given: Throw the peels into salt and water, all pulp being removed, but the white part must be left untouched; in fact, the thicker the peel the better for the purpose, thin-skinned oranges being of no use for candying. Let them remain in the salt and water from nine days to three weeks; then wash them, put them on the fire in cold water, and let them boil till perfectly tender, yet they must not be mushy. During the time they are boiling change the water until it no longer tastes salt. Lemon-peels may take from three to four hours’ boiling, orange-peels less; but remember, should the lemon-peel not be quite tender, it will harden when it goes into syrup, and instead of a rich sweetmeat there will be only woody chips. Drain the peels, and make a thin syrup of a pint of water to each pound of sugar. Let it boil five minutes; then throw in the peels; they must boil gently in this until they are clear and the syrup has become thick--almost boiled away, in fact. Now make another syrup, half a pint of water to two pounds of sugar; let it boil till clear and till there is a short hair from the fork. Now put in the peels (which must have been drained from the other syrup); remove from the fire; stir them round till the syrup looks whitish; then lift each piece out and lay it on a dish on which granulated sugar has been freely sprinkled.

Both orange and lemon peels are candied by the same process, but they must never be put in the same vessel of salt and water, nor must they be candied together, or the distinctive flavors would be lost.

XXIX.

MISCELLANEOUS SWEETS.

Under this head I intend to give a few sweets that seem to me unusually good, although they may not always be novel, except in manner of serving. A compote of fruit has nothing new about it, yet by the way in which it is served it may simply be “stewed fruit,” or it may be a dish fit to find a place even in choice cookery.

In making compotes great care must be taken to preserve the shape and color of the fruits. In order to do this they must be quickly peeled and dipped into strong lemon juice and water, and dropped into syrup in which also a little lemon juice has been squeezed. Pass the blade of the knife over its own marks to obliterate the appearance of peeling. Peaches and apricots may be boiled up without peeling, and (unless they are allowed to get too soft) the skins will be removed easily. It will be observed that hard fruits such as apples are simmered in thin syrup to get tender, while rich soft fruits are dropped into syrup boiled to candy height.

Apple Compote No. 1.--Cut up and boil half a dozen apples in a pint of water. When they are quite soft strain the juice from them without squeezing; put to it half a pound of granulated sugar and the zest of a lemon (the zest is the peel so thin that the knife blade can be seen, through it while paring), together with the juice. Let this syrup boil for a minute; skim it. Then pare half a dozen fine cooking apples; core them; let them boil gently in the syrup until quite tender, but not in danger of breaking. Take them up on a perforated skimmer. When cold, put the apples into a compote dish. Boil the juice to a jelly; pour part of it over the apples; dip a plate in cold water, drain it, and then pour out the rest of the jelly into it: it should only cover it about the thickness of thick paper. When stiff, warm the under-side of the plate very slightly, pass a broad thin knife under, and lay the sheet of jelly over the apples in the compote dish.

Apple Compote No. 2.--Prepare the apples as in last recipe, but before the last sheet of jelly is laid over them ornament with rings and leaves of angelica, and any red jelly or preserve cut in thin slices and stamped out with tiny tin cutters in leaves, stars, or fancy shapes (stiff red currant jelly of red quince may be used); decorate thus each apple; then lay the thin sheet of apple jelly over all.

Compote of Stuffed Apples.--Prepare the apples as in the foregoing recipes, taking care to core them all through without splitting the apple. When the apples are done, fill the centre with orange marmalade or apricot preserve. Boil the syrup down till it will glaze; pour it over the apples when they are ice-cold, the syrup also only warm enough to remain liquid. By this means the rich coating will remain over the apples, while if both were warm it would run off.

Compote of Apples or Pears Grillé.--If you have any apples or pears left from a compote (or you may, of course, prepare them especially), put them into a frying or sauté pan over a brisk fire; put with them any syrup there may be and a cup of sugar just dissolved in water; boil rapidly down to a pale caramel, rolling the apples with a fork so that they become covered with the caramel. Take great care that the syrup does not burn; remove it from the fire the moment it begins to change color. The apples should now have an even glossy surface; as each is finished put it at once into the compotier. Pour a little curaçoa syrup round just before sending to table.

Compote of Apple Marmalade.--This is not so troublesome to make as it sounds, especially to any one who has made glacé nuts--a very general accomplishment nowadays. Reduce some apple marmalade by leaving it for an hour or two in a double boiler; the water boiling round it will evaporate moisture without danger of burning. Stir occasionally, and when the marmalade is so reduced that it will make a firm paste when cold (try a little in a saucer on ice), color one half pink with cochineal. Spread half an inch thick on plates slightly oiled; when stiff and cold, cut out the marmalade into squares, ovals, diamonds, leaves, etc., with tin cutters. Boil a pound of sugar with a gill of water to the crack--that is, until a teaspoonful dropped in ice-water will crack between the teeth. Oil a fork and a large dish, and use the fork to drop the pieces of marmalade into the candy; lift them out quickly, and lay them on the dish, which will be better if it is set on ice. When they are cold, dish them in a pyramid, the pink to contrast with the white effectively. Pour a little liqueur-flavored syrup round the base of the fruit.

Compote of Pears (white).--Use any fine-flavored dessert pears. Cut them in halves, core, pare, and trim neatly, and simmer them in syrup (a pound of sugar and juice of half a lemon to a pint of water) till they are tender, yet firm to the touch. Dish the pieces, keeping them close to each other. Lay a thin sheet of apple jelly over them, and the syrup, boiled down till rich and thick, round them.

A Pink Compote is prepared in the same way, the only difference being that a very few drops of cochineal are added to the syrup before the pears go in. Decorate with angelica.

Pears à la Princesse. Select seven pears of the best quality, without blemish, and of equal size; pare them with great care; stand them close together in a saucepan, with weak acidulated syrup to cover them; simmer slowly till quite tender, but yet firm to the touch; take them up, leaving the syrup to boil down. When cold, cut the stalk end off each pear about an inch deep, or so as to leave about an inch of surface, on which place a ring of angelica (simply cut angelica crosswise and it forms rings, being tubular); if the rings are flattened, lay them in syrup; when softened bend them round and lay one on each pear; then, if in season, dip a fine strawberry or stoned red cherry in the hot syrup and lay it on the ring of angelica. Cut strips of angelica and run them through the strawberry down to the pear, both to hold the decoration in place and to represent the stalk; dish them standing; when dished up, pour some syrup, boiled till thick and rich, over the seven pears. When fresh fruit is not in season for decoration, use candied cherries.

Variegated Compote of Pears.--This is a pretty dish. Prepare some pears as in the last recipe, except that the tops are not to be cut off; color half the number a pale pink by adding a few drops of cochineal to the syrup in which they are simmered; dress them alternately, a pink pear and a white one, in the compotier; pour over each the pink and white syrup in which they were cooked, and pour syrup flavored with vanilla round them.

Compote of Oranges.--Divide six oranges in halves; first cut out the centre string of pith, pick all pips out carefully, and with a very sharp knife pare off the peel of the orange down to the naked transparent pulp; in this way you get rid of the whole of the white outside skin. Place the halves as you do them in a bowl; pour over them some hot syrup boiled à lissé, flavored with orange peel, rubbed with lump sugar, and previously dissolved in the syrup; a very little lemon juice should be added if the oranges are very sweet. Let them steep a few minutes; then remove them; then build the oranges into a pyramid on the compotier, and the last thing before going to table pour the syrup, well boiled and cold, over them.

Chestnut Compote.--Take the largest French or Spanish chestnuts, make slits in the peel, and boil till tender; take off the shell, and press them flat without breaking; lay them in a saucepan; pour over them thick syrup; put them in the oven, but do not let them boil; when they look quite clear take them up, put them into the compotier, boil the syrup to candy height, squeeze into the compotier the juice of an orange, and pour the candy over the chestnuts.

Chestnut Compote No. 2.--Prepare the nuts as in last recipe; put the yolks of three eggs in a saucepan; stir gradually to them a pint of cream; cook a quarter of a pound of sugar to the crack, with a few dried orange flowers; the minute the candy begins to get yellowish pour it into the cream, stirring constantly, and let it come to boiling-point; then strain the cream over the chestnuts.

XXX.

MISCELLANEOUS SWEETS.--Continued.

Strawberries, raspberries, currants, etc., need very little cooking, and that little in high candy. If it is understood that strong syrup tends to make fruit firm, and weak syrup to make it tender, it will be seen why all soft fruit, in order to keep its shape, should be dropped into candy boiled till brittle, and why apples and other hard fruits should be first stewed in weak syrup until soft; yet there are degrees; for instance, hard peaches require thin syrup, and very luscious ones must be put into syrup that is very near candy. This is also the case with pears. Be guided as to the strength of the syrup by the kind of fruit. Avoid fruit that is very ripe, because the syrup from it will not jelly readily.

Compote of Strawberries.--Select a quart of fine large berries, rather under than over ripe; boil three quarters of a pound of sugar to the crack; drop the strawberries into the syrup after it is removed from the fire; return them to the range; let them boil gently once; take out the berries most carefully with the skimmer; lay them on the compotier; boil the syrup fast, skimming it carefully then pour it over the fruit.