. The Century cook book : with a new supplement of one hundred receipts of especial excellence. Remove with a pointed knife the coreand seeds from the center. Boil them, one or two at a time,until tender, in a syrup with a little lemon-juice added, and becareful to keep them in good shape. Boil the syrup down untilit threads, and pour it over the oranges piled in a glass dish, Acandied cherry in the center of each one gives a pretty garnish.Orange compote is good served plain, or with whipped cream,with ice-creams, Bavarians, or corn-starch puddings. Mandarinoranges make a delicious compote. P
Image details
Contributor:
The Reading Room / Alamy Stock PhotoImage ID:
2AFPB2DFile size:
7.1 MB (585.7 KB Compressed download)Releases:
Model - no | Property - noDo I need a release?Dimensions:
2145 x 1165 px | 36.3 x 19.7 cm | 14.3 x 7.8 inches | 150dpiMore information:
This image is a public domain image, which means either that copyright has expired in the image or the copyright holder has waived their copyright. Alamy charges you a fee for access to the high resolution copy of the image.
This image could have imperfections as it’s either historical or reportage.
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. Remove with a pointed knife the coreand seeds from the center. Boil them, one or two at a time, until tender, in a syrup with a little lemon-juice added, and becareful to keep them in good shape. Boil the syrup down untilit threads, and pour it over the oranges piled in a glass dish, Acandied cherry in the center of each one gives a pretty garnish.Orange compote is good served plain, or with whipped cream, with ice-creams, Bavarians, or corn-starch puddings. Mandarinoranges make a delicious compote. PRESERVING AND CANNma The success of preserving and canning dependsupon heating the fruit until all germs are destroyed, thofl^t then sealing it air-tight while still scalding hot. Inthis way no new germs of ferment or mold can reachthe fruit. Patent jars are generally used, and mustbe put into scalding water before being filled to pre-vent their breaking, and also to sterilize them. Thepreserve must be put into them scalding hot, a spoon-handle run down the sides to liberate any bubbles of. COMPOTE or ORANGES GARNISHED WITH CANDIED CHERRIES. (SEE PAGE 536.) COMPOTES, PBESERVING AND CANNING, PICKLES 537 air, the jar filled to the very brim, and the top put oneach one at once after it is filled. A simple and veryeffectual way of hermetically sealing fruit is to coverit with paraffin. This can be obtained at any phar- paraffin, macy. Place the paraffin in a small saucepan on theside of the range; it melts at a low degree of heat.When the jar or glass is filled with hot preserveswipe the glass close to the fruit to free it of syrup.Cover the top with a tablespoonful of liquid paraffin, and do not move the jar until the paraffin has set; itwill then adhere closely to the glass. This will befound a very easy and satisfactory way of sealingftuits. The paraffin when taken off the fruit can bewashed and kept to use again. In preserving, sugar pjo«mtis used in the proportion of three quart