An equal proportion of red and white currants was placed in the whitest of porcelain kettles, with a very little clear water, just enough to keep the fruit from burning at first, and was boiled twenty minutes, then poured into a jelly-bag; this was not squeezed or touched until a quantity of clear liquid had run through. (The bag afterward can be well pressed, and the second juice can be made into an inferior jelly.) To each pint of the first clear liquid was added a pound of loaf-sugar; it was then returned to the porcelain kettle (well cleaned), and, after it came to the boiling-point, was boiled twenty-five minutes. The jelly was again passed through the bag, after being well cleaned.
COMPOTES
are fresh fruits boiled when needed, with very little sugar. I consider it a pity to cook or stew peaches, when they are so much better fresh, with sugar sprinkled over them and half-frozen. And what a destruction of fine pears! However, compotes are much appreciated and used in France. I value compotes of apples, however, and also of inferior hard pears. The first two of the receipts are from Professor Blot.
Sirup for Compotes.
A pound of sugar in a porcelain stew-pan, with a pint of water, a wine-glass of brandy, and a small piece of grated cinnamon. Set it on a slow fire, skimming off the foam; boil it for ten minutes; then, after cooling, bottle it, and by cooking well it will keep for months in a cool, dry place.
Compote of Peaches and Apricots.
Cut the fruit in two; take out the stones; throw them into boiling water (a very little lemon added) for two minutes; then throw them into cold or ice water, taking them out immediately. This makes them white. Then peel them. Put a pint of water into a porcelain pan, and set it on a good fire; when boiling-hot, put in the apricots or peaches, and skim off the foam; as soon as soft, take them out, place them on a dish, and pour over sirup.
Compote of Apples.
Quarter, peel, core, and cook apples in a stew-pan, with a little water and sugar. Take out the apples when cooked. Boil down the sirup (adding sliced lemon and some raisins) to a jelly; then pour it over the apples. Brandy added improves it.