212
HARD BLACK-BERRY SYRUP
(Sciroppo di amarena)
Use hard but ripe black berries. They must be of the sour kind but, as said, they must not be unripe. Remove the stems and put the berries into a vase with a good piece of whole cinnamon. The fermentation will happen after 48 hours and as soon as the berries begin to rise, stir them from time to time. Then press them to extract the juice, with a pressing machine if you have one, or with your hands, squeezing them a few at a time in cheese cloth.--When the liquid has rested for a while, filter it until it becomes quite clear. When it has been depurated, put it on the fire in the following proportion and with the piece of cinnamon that was already immersed in the cherries: Twelve pounds of liquid to sixteen pounds of sugar and two ounces of citric acid, or three parts of liquid to four of sugar and the citric acid as in the above proportion.
Before putting in the sugar and the citric acid wait until the liquid is quite hot, just before boiling. Then stir continually. The boiling must be brief, four or five minutes are sufficient to incorporate the sugar in the liquid.
When removing the syrup from the fire, put it in an earthen vase and bottle when quite cold. Cork the bottles well and keep in a cool place.
213
ORGEAT
(Orzata)
Sweet almonds with 10 or 12 bitter ones, seven ounces.
Water, one and half pounds.
Granulated sugar, two pounds.
Skin the almonds and grind them very fine, or better pound them in a mortar, moistening from time to time with orange flower water, of which you will use about two tablespoonfuls.
When the almonds have been reduced to a paste, dissolve the latter in one third of the water and filter the juice through a cheese cloth, squeezing hard. Put the paste, back in the grinder or in the mortar, grind or pound again, then filter again with another third of the water.
Repeat the same operation for a third time, then put on the fire the liquid so obtained and just before boiling put the sugar, mix, stir and boil for about twenty minutes. Let it cool, then bottle and keep in a cool place. The orgeat does not ferment and the thick liquid may be diluted in water, half an inch for a whole tumbler of iced water.
PRESERVES
214
APRICOT MARMALADE
(Conserva di albicocche)
Use good and ripe apricots. It is a mistake to believe that jam or marmalade can be obtained with any kind of fruit. Take off the stones, put them on the fire without water and while they boil, stir with a ladle to reduce them to pulp. When they have boiled for about half an hour, rub them through a sieve to separate the pulp of the fruit from the skins that are to be thrown away, then put them back on the fire with granulated sugar in the proportion of eight tenths, that is to say eight pounds of sugar for ten pounds of apricot pulp. Stir often with the ladle until the mixture acquires the firmness of marmalade, which will be known by putting from time to time a teaspoonful in a plate and seeing that it flows slowly.
When ready, remove from the fire, let it cool, and then put in vases well covered and with a film of paraffine or tissue paper dipped in alcohol, so that the air may not pa.s.s in.
215
PRESERVE OF QUINCE
(Conserva di cotogne soda)
The ingredients are quinces, peeled and with the core removed, and granulated sugar, in the proportion of eight tenths of quinces to five tenths of sugar, or a little more than one and a half quinces for one part of sugar.
Dissolve the sugar on the fire with half a gla.s.s of water, boil a little, then remove from the fire and put aside.
Cut the quinces--peeled and coreless--in very thin slices and put them on the fire with a gla.s.s of water, supposing the quant.i.ty to be about two pounds. Keep covered, but stir once in a while with the ladle, trying to break the slices and reduce them to a paste. When the quinces are made tender through cooking, pour in the thick syrup of sugar already prepared, mix and stir and let the mixture boil with the cover removed until the preserve is ready, which will be known when it begins to fall like shreds when taken up with the ladle.
Let it cool and put in well covered jars.
ICES
(Gelati)
Although it is in America that there is a greater consumption of ice cream, it is in Italy that it was first made, and in various European capitals it is the Italian =gelatiere= who prepares the frozen delicacy.
A few Italian recipes of =gelati= will then be acceptable, we believe, as a conclusion to this little work.
216
BISCUIT
(Pezzo in gelo)
Make a cream with:
Water, five ounces.
Sugar, two ounces.
The yolks of four eggs.
A taste of vanilla.
Put it on the fire stirring continually and when it begins to stick to the ladle remove from the fire and whip to a stiff froth. Then mix about five ounces of ordinary whipped cream, put in a mold and pack in salt and ice.
Keep in ice for about three hours.
This dose will be sufficient for seven or eight persons.
217
LEMON ICE
(Gelato di limone)
Granulated sugar, 3/4 lb.
Water, a pint.
Lemons, three (good sized).