The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1878-05-20
NEW ORLEANS, MONDAY, MAY 20, 1873. Pr

crate fire to banch and simmer as they reach
boiling point, until they are tender enough to
be pierced with q straw, or until the f'nn srDnS.
AS they do so. take them out with perforated
simmer and throw them again into cold water.
When blanched and cooled off, take the fruit
and place them on seves chair sieves) to drain.
after which put them into earthen or stoneware
crooks teach crock thirds ftstO and pour boil
ing syrup over them, enough to float the fruit.
being then weakened with the juice of the
truit, It is poured of, more sugar is added to
It, aud this operation is repeated until the fruit
Is thoroughly saturated with sugar.
mARMALADEs OR JAMS.
Marmalade is generally term applied to a
preserve made either OF apples, pears. ounces,
peaches, apricots. ,plums, strawberries or rasp-
berries but there Is no difference between mar
malades and jams, as they are each of them the
pulp of fruits reduced to certain conslstence
with sugar by being boiled or eyaporated. They
pound of pulp. If made with too much sugar.
candy: the TOP and sides of the vessel contain.
ing 1t should be covered with q thin coat Of
sugar. and If there Is not enough In 1t, or 1t Ia
not sufficiently boiled, it will soon ferment;
Hence. observe above proportions. and boil
until reduced to suit your taste.
JELLIEs.
rendered clear by filtration through flannel
bag and adding an equal weight OF sugar, After
expressing the juice from the fruit. add one
pound Of sugar to each pint Of Juice, and boil
continued too long it will become ropy, or like
molasses. When it Is boiled enough it will ad-
here to the spoon fwooden), little may be
dropped on cold plate: if 1t sets rapidly, 1t is
DONE
FRUIT PAsTEs.
These are the pulp of fruits reduced by heat
to a stiff marmalade; they require an equal
weight OF sugar 10 the pulp. In fact, these are
merely marmalades reduced by evaporation to
a strong consistence: they are then spread on
tins and dried in hot closet for several days
They then bp formed into dice riUQS
knots, etc, and either crystaized or candied.
CoMPoTEs,
Compofes are prepared in the same way rs
preserved fruits and served in compoters or
deep glass or china dishes belonging to the
ripe fruits are blanched and boiled up in thin
syrup. little lemon juice. nutmeg or vanilla
added. and when cold they are ready to serve
In winter, take fruits preserved in syrup
drain. dip them in lukewarm water and serve
in thin syrup. with the addition Of lemon
Juice. nutmeg or vanilla flavor.
Branded FRUITS.
All fruits may be preserved with brandy but
only the best Sorts such as peaches, plums
aprieots, pears. green Cages and cherries. The
fruit should be- taken before it is perfectly ripe.
and prepared by banchi1.g. etc. in precisely
the same manner as if it was intended to be
preserved in sugar.
Fruits preserved in sugar are often taken
from their syrup and put into brandy When
the fruits are blauched, put them tor day or
two In thin syrup, then take them out and
arrange them in Jars and cove them with a
liquor composed Of white brandy and syrup in
equal parts. then cork the lars tightly or cover
and tie with netted bladder.