PEAR GINGER.
- 6 lb. pears (nearly ripe)
- 1 lb. preserved ginger (full lb.)
- 4 lbs. sugar
Cut up pears, and let stand over night with sugar on, boil with ginger following day until soft.
LEMON HONEY (For Sponges or Tarts).
- 1 lb. sugar
- Rind and juice of 4 lemons
- 4 ozs. butter
- 4 eggs
Grate only the yellow part of the lemon rinds (avoid white part, as it is bitter), strain the juice, beat eggs a little, put all ingredients into enamelled pot; cook slowly until thick and smooth. Do not let it boil. Put in jar, and cover when cold.
LEMON SPONGE.
- ½ packet isinglass or gelatine
- 5 ozs. loaf sugar
- ¾ pint cold water
- 2 lemons
- Whites of 2 eggs
Soak the isinglass or gelatine in ¾ pint cold water, then dissolve over the fire with the rind of two lemons thinly pared, add the sugar and the juice of 2 lemons. Boil all together 2 or 3 minutes; strain and let it remain until nearly cold, and beginning to set, then add the white of 2 eggs, well beaten, and whisk 10 minutes, when it will become the consistence of sponge; put it lightly into a glass dish immediately, leaving it in appearance as rocky as possible.
All fruit sponges are made in the same way. If syrups are used for flavouring, use ¾ oz. gelatine.