2135. Plum, Green-gage, or Apricot Jam
After taking away the stones from the fruit, and cutting out any blemishes, put them over a slow fire, in a clean stewpan, with half a pint of water, and when scalded, rub them through a hair sieve. To every pound of pulp put one pound of sifted loaf sugar, put it into a preserving pan over a brisk fire, and when it boils skim it well, and throw in the kernels of the apricots and half an ounce of bitter almonds, blanched. Then boil it fast for a quarter of an hour longer, stirring it all the time. Store away in pots in the usual manner.
2136. Almond Flavour
(
Essence of Peach Kernels—Quintessence of Noyeau
.)—Dissolve one ounce of essential oil of bitter almonds in one pint of spirit of wine. Use it as flavouring for cordials and pastry.
In large quantities is exceedingly poisonous
. A few drops only should be used to several pounds of syrups, pastry, &c. This and other flavourings may be bought in small bottles, ready for use, of grocers or oilmen.