Modern cookery for private families

and 517 easy method_) Dried Apricots (_French 517 receipt_) Peach Jam, or Marmalade 518 To preserve or to dry Peaches 518 or Nectarines (_an easy and excellent receipt_) Damson Jam (_very good_) 519 Damson Jelly 519 Damson or Red Plum Solid 519 (_good_) Excellent Damson Cheese 520 Red Grape Jelly 520 English Guava (_a firm, clear, 520 bright Jelly_) Very fine Imperatrice Plum 521 Marmalade To dry Imperatrice Plums (_an 521 easy method_) To bottle Fruit for winter use 522 Apple Jelly 522 Exceedingly fine Apple Jelly 523 Quince Jelly 524 Quince Marmalade 523 Quince and Apple Marmalade 525 Quince Paste 525 Jelly of Siberian Crabs 526 To preserve Barberries in 526 bunches Barberry Jam (_First and best 506 receipt_) Barberry Jam (_second 527 receipt_) Superior Barberry Jelly, and 527 Marmalade Orange Marmalade (_a 527 Portuguese receipt_) Genuine Scotch Marmalade 528 Clear Orange Marmalade 529 (_Author’s receipt_) Fine Jelly of Seville Oranges 530 (_Author’s original receipt_) CHAPTER XXV. PICKLES. Page Observations on Pickles 531 To pickle Cherries 532 To pickle Gherkins 532 To pickle Gherkins (_a French 533 receipt_) To pickle Peaches, and Peach 534 Mangoes Sweet Pickle of Lemon 534 (_Foreign receipt_) (_to serve with roast meat_) To pickle Mushrooms 535 Mushrooms in brine, for winter 536 use (_very good_) To pickle Walnuts 536 To pickle Beet-Root 537 Pickled Eschalots (_Author’s 537 receipt_) Pickled Onions 537 To pickle Lemons and Limes 538 (_excellent_) Lemon Mangoes (_Author’s 538 original receipt_) To pickle Nasturtiums 539 To pickle red Cabbage 539 CHAPTER XXVI. CAKES. Page General Remarks on Cakes 540 To blanch and to pound Almonds 542 To reduce Almonds to a Paste 542 (_the quickest and easiest way_) To colour Almonds or 542 Sugar-grains, or Sugar-candy, for Cakes or Pastry To prepare Butter for rich 543 Cakes To whisk Eggs for light rich 543 Cakes Sugar Glazings and Icings, for 543 fine Cakes and Pastry Orange-Flower Macaroons 544 (_delicious_) Almond Macaroons 544 Very fine Cocoa-nut Macaroons 545 Imperials (_not very rich_) 545 Fine Almond Cake 545 Plain Pound or Currant Cake 546 (or rich Brawn Brack or Borrow Brack) Rice Cake