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Updated: May 4, 2025
An old-fashioned brass preserving-kettle and a linen or wool spinning-wheel are in place and appropriate pieces of furnishing for a studio; the one for colour, and the other for form, and because also they may serve as models; but they are sadly out of place in a modern city house, or even in the parlour of a country cottage.
He sent for ten or twelve dollars' worth of this material, and he and Corydon spent a whole morning making a mixture of glue and flour-paste and water, and boiling it in an iron preserving-kettle. But alas, the paper would not paste; and then they had a painful time.
Dissolve the sugar in a very small quantity of water, stir it, and set it over the fire in a preserving-kettle. Boil it ten minutes, skimming it well. Then put in it the pine-apple slices, and boil them till they are clear and soft, but not till they break. Let them cool in a large dish or pan, before you put them into your jars, which you must do carefully, lest they break.
When cold, remove every particle of fat, replace the jelly into the preserving-kettle, and add one pound of loaf sugar, the rind and juice of two lemons; when the sugar has dissolved, beat two eggs with their shells in one gill of water, which pour into the kettle and boil five minutes, or until perfectly clear; then add one gill of Madeira wine and strain through a flannel bag into any form you like.
Orange Baskets Filled with Fruits. Select seven oranges, not too large, but all the same size. With a very sharp knife pare the fruit as thin as possible so thin that it still remains yellow, and only the shining outer surface is removed (in fact, it may be lightly grated off, but that is more trouble), to render them transparent; cut two quarters out of the upper part of the orange, so as to leave a narrow band half an inch wide, which will form the handle; pass the knife carefully round inside the band, so as to remove the strip of pulp. With the bowl of a teaspoon detach the remaining pulp from the inside without in any way damaging the shape of the basket. As you prepare them, drop them in a saucepan of cold water, and then put them into boiling water, and simmer three minutes gently. This is only to soften the peel and enable you to stamp out the edges with a perforating cutter, if you have one, which will give them an openwork effect; if not, just scallop them with scissors, and snip out a sort of trellis-work to increase the basket effect. Put them into a preserving-kettle with weak syrup
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