TOMATO PRESERVE
- Tomatoes
- Sugar
- Red currant juice
Choose ripe, sound, well-colored tomatoes and rub them through a sieve; put the juice and the purée into an earthenware pan and boil for five minutes, stirring all the time, then let it drain through a napkin stretched out as for jelly straining; weigh all that remains on the napkin, and for each pound of pulp allow one pound of sugar. Put the sugar into a pan with half a pint of water, let it dissolve, and cook it till it reaches 236° F., or the “small ball” (i. e., on dipping the finger and thumb first into cold water and then into the syrup, and again into cold water, the sugar from the fingers forms a small ball), keeping it well skimmed; then add the tomato pulp and half a cupful of red currant juice for every pound of the pulp.
Place on the fire and stir continuously till it reaches 220° F.; then let the preserve cook for three minutes more and pot in the usual way.
MISCELLANEOUS RECIPES
“Cheerful looks make every dish a feast”
ASPIC JELLY
- 1½ ozs. (3 heaping tablespoonfuls) powdered gelatine
- 1¾ pints (3½ cups) water or stock
- 4 tablespoonfuls white vinegar
- 4 tablespoonfuls tarragon vinegar
- 1 sprig parsley
- 2 bay leaves
- 1 blade mace
- 4 cloves
- 12 whole white peppers
- 1 inch cinnamon stick
- Rind and juice 1 lemon
- 1 level teaspoonful salt
- 1 small carrot
- 1 small onion
- 1 small turnip
- 1 stalk celery
- 6 drops kitchen bouquet
- Whites and shells of 2 eggs
Put the gelatine into a clean cold saucepan, add the water or stock, then the vegetables, cleaned and cut into small pieces; add all the other ingredients, and whisk over a gentle heat until boiling. Remove the beater, allow the thick white scum to rise to the top of the pan, draw to one side of the stove, cover, and allow to stand ten minutes. Pour two quarts of boiling water through a jelly bag, then the jelly. Turn the jelly into a wet earthenware mold and use as required when set.
Aspic jelly lends itself to a great variety of useful dishes. It is used in cold entrées where the materials are molded in the jelly, which means that the aspic must be beautifully clear and of firm consistence.