a little of the syrup quickly jellies when poured on to a cold plate. Turn into pots, cover quickly, and store in a dry place.
Time.—About 2 hours. Average Cost, 3s. Sufficient for 8 lbs. of jam. Seasonable when grapes are nearly ripe.
3827.—GREEN TOMATO PRESERVE.
Ingredients.—6 lbs. of green tomatoes, 8 lbs. of preserving sugar, 4 lemons, 2½ doz. peach leaves, 3 pieces of ginger, 3 tablespoonfuls of brandy.
Method.—Cover the tomatoes with water, put in the peach leaves, and boil very gently until the tomatoes are quite soft, but unbroken. Drain the water into another pan, add to it the sugar, and boil to a syrup (see page 1125). Strain, when cold replace in the pan, put in the thinly-pared lemon rind and ginger tied together in muslin, the lemon juice, and the tomatoes. Boil gently until a little of the syrup jellies quickly when poured on to a cold plate, then stir in the brandy. Turn into pot, cover at once, and store in a dry place.
Time.—Altogether, 6 or 7 hours. Average Cost, 6s. Sufficient for 12 lbs. of jam. Seasonable when tomatoes are green.
3828.—HONEYCOMB CREAM.
Ingredients.—1 quart of milk, 1 oz. of castor sugar, ½ an oz. of gelatine, 3 eggs, vanilla to taste.
Method.—Dissolve the gelatine in a little hot water. Beat the yolks of the eggs until light, and whisk the whites to a stiff froth. Boil the milk, stir in the sugar, add the yolks of eggs and dissolved gelatine, and boil up. Stir in the whites of eggs as lightly as possible, add vanilla to taste, and turn into a mould previously rinsed with cold water. Turn out when firm, and serve with boiled custard or compote of fruit.
Time.—About 20 minutes. Average Cost, 8d. or 9d. Sufficient for 1 large mould. Seasonable at any time.
3829.—HONING KOCK (HONEY CAKE).
Ingredients.—3 lbs. of flour, 1 lb. of sugar, 1½ pints of honey, 2 teaspoonfuls of ground cinnamon, 1 teaspoonful of ground cloves, ½ a wineglassful of brandy, 1 oz. of potash (bare weight), 1 teaspoonful of carbonate of soda.
Method.—Boil the honey and sugar together, stir in the cinnamon, cloves and potash, remove from the fire and add the brandy. Mix the flour and soda together in a basin, add the contents of the stewpan, and knead well. Roll out thinly, put into buttered tins, and bake in a slow oven for one hour. Cut into squares and keep in an air-tight tin. Candied citron peel, shredded, will be found an improvement.
Time.—To bake, about 1 hour. Average Cost, 3s. Sufficient for about 3 cakes. Seasonable at any time.
