SUGAR BISCUITS.
420. Three-quarters of a pound of sugar,
Half a pound of butter,
One pint of milk,
One tea spoonful of carbonate of soda,
Flour sufficient to make a dough.
Melt the sugar, butter, and soda in the milk.
When the milk is lukewarm stir in the flour till it forms a dough. Knead it well for a very long time, then roll it out in sheets, and with a sharp knife cut it in squares, butter your tins, and bake them in a hot oven.
[PRESERVES.]
Fruit for preserving should be carefully selected, it should never be bruised, and always be of the largest kind and fairest quality.
No sugar will make handsome preserves but the purest white. It may be pulverized or in the loaf. Besides, it is a mistaken idea that low priced sugars are cheaper for preserves, for they must be boiled much longer in order to collect the great amount of scum which arises on the syrup, consequently the evaporation reduces the quantity.
Very little white of egg or isinglass is sufficient to clarify an ordinary sized kettle of syrup. If too much of either is used it froths on the surface and is of no utility.
Preserves should always be boiled smartly; many persons would be more successful with their preserving if they would let their fruit boil fast. When permitted to simmer it breaks in pieces.
All jellies and preserves should be put in the jars while lukewarm, as the jelly or syrup, if it be thick, breaks after it has become cold; the jars should be left open till the next day.
Glass jars of a small size, or large tumblers, are better for preserves than china, for should they not keep well it can be detected immediately.
Each jar should have a piece of white paper cut the size of the top, dip the paper in brandy or spirits of wine and lay it on the preserves; then cut another piece about a quarter of an inch larger than the mouth of the jar; cut the edge of it in slits nearly a quarter of an inch long; cover this edge with paste, place the paper over the jar and lap the edge over on the side of the jar, which may easily be done, as the strips will lap one over the other.
Each jar should have the name of the contents written on the cover.
Preserves should be kept in a cool dry place.