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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 2
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in a course cloth; put to them 2 or 3 large handfulls of salt; rub them till the roughness is off, then put them in scalding water & set them over the fire till they almost boil; then set them off the fire till they are almost cold - do it 2 or 3 times; after this let them be close covered & when they appear green let them boil till they begin to be tender; weigh them and make a syrup of their weight in sugar; to a # of sugar allowing half a pint of water, let it be almost cold before you put in the apricots, boil them well till they are clear; warm the syrup daily till it is pretty thick. you may put them in a Codlin jelly or a Hartshorn jelly or dry them as you use them. To make Gooseberry clear Cakes. Take a gallon of white gooseberries, pare & wash them; put to them as much water as will almost cover them; set them on a hot fire, let them boil a
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in a course cloth; put to them 2 or 3 large handfulls of salt; rub them till the roughness is off, then put them in scalding water & set them over the fire till they almost boil; then set them off the fire till they are almost cold - do it 2 or 3 times; after this let them be close covered & when they appear green let them boil till they begin to be tender; weigh them and make a syrup of their weight in sugar; to a # of sugar allowing half a pint of water, let it be almost cold before you put in the apricots, boil them well till they are clear; warm the syrup daily till it is pretty thick. you may put them in a Codlin jelly or a Hartshorn jelly or dry them as you use them. To make Gooseberry clear Cakes. Take a gallon of white gooseberries, pare & wash them; put to them as much water as will almost cover them; set them on a hot fire, let them boil a
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