FIG-MARMALADE.—Take fine fresh figs that are perfectly ripe, such as can only be obtained in countries where they are cultivated in abundance. Weigh them, and to every two pounds of figs allow a pound and a half of sugar, and the yellow rind of a large orange or lemon, pared very thin. Cut up the figs, and put them into a preserving-kettle with the sugar, and orange or lemon-rind, adding the juice. Boil them till the whole is reduced to a thick, smooth mass, frequently stirring it up from the bottom. When done, put it warm into jars, and cover it closely.
TOMATA MARMALADE.—This is the best sort of tomata sweetmeat. Take ripe tomatas in the height of the season. In autumn they become watery, and insipid. Weigh them; and to every pound of tomatas allow a pound of sugar. Put the tomatas into a large pan, or a small tub, and scald them with boiling water, so as to make the skin peel off easily. When you have entirely removed the skins, put the tomatas (without any water) into a preserving-kettle, mash them, and add the sugar, with spoonfuls of ground ginger to your taste; also fresh lemon-peel finely grated, and sufficient lemon-juice to give it a fine flavour. Stir up the whole together, and set it over a moderate fire. Boil it gently for two or three hours, till the whole becomes a thick, smooth mass—skimming it well, and stirring it to the bottom after every skimming. When done, put it warm into jars; cover it tightly, (pasting paper over the lids,) and keep it in a dry place. This will be found a very fine sweetmeat. There should be enough of ginger and lemon to overpower the tomata flavour.
For children, this sweetmeat is better than any other; and it may be made for them very economically with good brown sugar, (always allowing a pound of sugar to a pound of tomatas,) and with no other flavouring than ginger. The natural taste of the tomatas must not be perceptible, it is their substance only that is wanted, and their wholesome properties.
RED FLUMMERY.—Boil a pound of ground rice in as much water as will cover it. When it is thoroughly boiled, and very thick and smooth, stir into the rice (while hot) a half pound of powdered white sugar, and about three jills, or six large wine-glasses of fresh currant or cherry juice, that has been pressed through a linen bag. Next replace it on the fire, and boil the whole together for about ten minutes, stirring it well. Then put it into moulds, and set it on ice. When cold, turn it out, and eat it with sweetened cream, or with boiled custard.
You may use the juice of fresh strawberries or raspberries, stirred in while the flummery is hot, but not boiled afterwards. The flavour of strawberries and raspberries is always impaired and weakened by cooking.
RICE BLANCMANGE.—Boil half a pint of whole rice in as little water as possible, till all the grains lose their form and become a soft mass. Next put it into a sieve, and drain and press out all the water. Then return it to the sauce-pan, and mix with it a large half pint of rich milk, and a quarter of a pound of powdered sugar. Boil it again till the whole is reduced to a pulp. Then remove it from the fire, and stir in, (while hot,) a wine-glass of rose-water. Dip your moulds into cold water, and then fill them with the rice; set them on ice, and when quite firm and cold, turn out the blancmange, and serve it up on dishes with a sauce-tureen of sweetened cream flavoured with nutmeg. Or you may eat it with a boiled custard, or with wine sauce.