The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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HONEY.                                           331
through the holes, and if the syrup that remains forms into bladders it has arrived at the second degree; then to ascertain if it has ar­rived at feathered degree re-dip the skimmer and shake it over the boiler, and if it flies off like feathers it is ready. Then boil a while longer, then dip a stick into the syrup, and then into cold wa­ter ; if right, the moment it touches it, it will snap like glass, when it is at full candy height. At once remove from the fire and set in cold water to keep from burning. One drop of oil will flavor a large quantity, such as citron, bergamot, &c.
Sugar Lemon.—To every 4 pounds of the best refined white sugar 3 ounces of tartaric acid; 1-4 oz. essence of lemon. Used for lemonade, &c.
Honey, Domestic, Quickly Made.—(Mrs. Curry.)—For 2 coffee cups of white gianulated sugar add 1-2 cup of water, in which is melted a piece of citric acid as large as the end of the little finger, or less. Boil in a porcelain kettle till it begins to thicken a little; when sufficiently cool pour into a jar or an earthen vessel; keep covered. Excellent for waffles or any kind of griddle cakes, pan­cakes or fritters.
Candied Cherries for the Grange.—1-2 gallon of the largest red cherries; fully ripe, 2 pounds of good loaf sugar, 1 tumbler of water; put the sugar into an enameled kettle and pour the water on it, boil as for candy, until thick enough to pull, set it on the corner of the stove and stir until it shows signs of granulation. To cause this it should be stirred frequently while cooking. When the grains or crystals appear on the back of the spoon, drop in the cherries, a few at a time; let each addition remain in the syrup for a few min­utes, then place in a sieve over a dish; shake gently but long, then turn the cherries out to cool upon a shallow broad dish, and dry in a sunny place.
A Granger's Candjed Lemon Peel.—Take 15 Californnia lemons, 5 lbs. of loaf sugar, with a small portion of lemon juice, 3 1-2 cups of clear, cold water. Remove carefully the peel from the lemon in long strips, and let them remain in salt and water for a night; then wash them in four or five waters next morning, and boil until tender and soft. They should look clear, but not so tender as to break. Dissolve a large pinch of powdered alum in cold water enough to cover the conserve, and let it remain for 2 hours. The syrup now being ready, mix the sugar in 3 1-2 cups of water, add to it the juice of 4 lemons, and bo^l until it ropes from the end of the spoon, then add the peels to this and simmer gently for 30 minutes. Then take them out and spread upon a sieve set over adisli; shake cautiously and frequently, tossing over the peel until almost dry. Sift granulated sugar over them, and lay them upon a clean cloth