The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

a pound of loaf sugar, set it on the fire to boil twenty minutes, skimming it as the scum rises; it must not be over boiled, or the colour will be too dark. * * * * * PEAR-SYRUP OR JELLY. This preparation, although little known in England, forms an important article of economy in many parts of the Continent. The pears are first heated in a saucepan over the fire until the pulp, skins, &c., have separated from the juice, which is then strained, and boiled with coarse brown sugar to the thickness of treacle; but it has a far more agreeable flavour. It is cheaper than butter or treacle, and is excellent spread upon bread for children. * * * * * PLUM JAM. This is a useful and cheap preserve. Choose the large long black plum; to each gallon of which add three pounds of good moist sugar; bake them till they begin to crack, when, put them in pots, of a size for once using, as the air is apt to spoil the jam. CHAPTER IX. Pickling. The best vinegar should always be used for pickling; in all cases it should be boiled and strained. The articles to be pickled should first be parboiled or soaked in brine, which should have about six ounces of salt to one quart of water. The spices used for pickling are whole pepper, long peppers, allspice, mace, mustard-seed, and ginger, the last being first bruised. The following is a good proportion of spice: to one quart of vinegar put half an ounce of ginger, the same quantity of whole-pepper and allspice, and one ounce of mustard-seed; four shalots, and one clove of garlic. Pickles should be kept secure from the air, or they soon become soft; the least quantity of water, or a wet spoon, put into a jar of pickles, will spoil the contents. * * * * * TO PICKLE GHERKINS AND FRENCH BEANS. These are, of all vegetables, the most difficult to pickle, so that their green colour and freshness may be preserved. Choose some fine fresh