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Sweet Dishes (See Sweet Puddings also)

(See Sweet Puddings, also Preserved Fruits, &c.) "Allumettes." - See Puffs, No. 1. "Almond Wafers."

For dinner. 1½ lb. sweet almonds chopped and pounded; as you pound, drop over them a little orange-flower water to prevent them oiling; put in a basin, and mix in a spoonful of flour, the same of cold water, and a pinch of salt, also 4 ozs. sugar, 4 yolks of egg, and 2 whites.

Mix well, and put on baking sheet to half bake in a slow oven; when done, cut with a round cutter and twist them into shape or cornucopias, and dry in screen; stick pistachios on top rim, or coloured sugar. Fill the cornucopias just before you send them up with iced Italian Cream, No. 1 (see later on under Cream). American "Cracked Wheat."* Boil the wheat 10 minutes. Beat up a couple of eggs with a little sugar; flavour to taste with ratifia.

Bake a nice brown. "Angolême Cups." See Custards.

Apple Cake. Mr. Courtenay's "Gâteau de Pommes."

Sharp fresh-gathered apples answer best - Golden Pippins, Ribston Pippins, or old English unreformed Russetins. * Mrs. Hoover tells me that "Cracked Wheat" is an American preparation of wheat with husks removed said to make an excellent porridge. A good recipe for it in a different form is given in The Century Cook Book (by Mary Ronalds); this seems to resemble the old English "Wheat Flummery." Mrs. Thomas says Hawthornden apples answer best. Peel, quarter, and core; so prepared, weigh 2 lbs. Take a large stewpan and just cover the bottom with cold water in which pips, peel, &c., have been stewed and the water then strained; add the apples, 1½ or even 2 lbs. of lump sugar, and the whole rind of 2 lemons free from white; some add the pulp and juice as well.

Shake the pan gently over the fire till all comes to the boil; then stir constantly with a wooden spoon till the mixture will drop off the spoon like jam (20 or 30 minutes). Take out the lemon peel, and pour the apple into a hollow mould well rubbed with olive oil or clarified butter. If possible, make the day before it is wanted, and do not turn out till quite cold.

Stick the "cake" all over with spikes of blanched almonds. Smother in thick plain cream or rich custard (cold). It requires a great deal of sauce. (The remains of this dish makes delicious Apple Charlotte or Apple Fritters.) Apple Charlotte, "Charlotte aux Pommes."

This is simple and excellent if well made.

Stew some apples, sweetened as for apple sauce; do not over - sweeten the apple, or the pudding will stick to the mould and will not turn out "clean"; flavour with whole cloves, or the rind of a lemon may be put in to stew with it and taken out before serving; have a little fresh butter clarified, cut some crumb of bread into slices, all one shape, and dip each piece in the butter, first one side, then the other. Butter a plain mould, and line the bottom and sides with the buttered slices of bread, fitted together like a mosaic to make a perfect shell of slices both at the bottom and sides of the mould; then fill the mould with the prepared apple, pressing it down, and bake a nice brown.

The slices of bread must be equally and well buttered to make them crisp, and the oven not too quick. If the bread catches and scorches, the pudding is spoilt. Plunge the mould to two-thirds of its depth in cold water for a minute to loosen it before turning out, and wipe the outside dry before turning the pudding out; serve hot. Plain cream in a sauce - boat is the best sauce, but if you prefer it, use Kymac (see later on under Cream).

Emslie lines the mould with a thick crust of browned, very crisp bread-crumbs instead of pieces of bread; it turns out with quite a wall of crumbs. Another Apple Charlotte recipe is very good; in this the bread is cut in little round bits like a thick shilling and fried. Make a mosaic of these in a buttered mould, dipping each bit of bread in a little warmed clarified butter. The apples for this charlotte must be peeled, cut up, and cooked (2 lbs. of apples to 1 lb. of white sugar, and the grated rind of a lemon, no water). Keep the lid on, but often take if off to stir. The apple should simmer gently on the stove in a buttered pan 1½ hours, like a pudding. It becomes smooth. When enough done pour the apple with care into the bread - lined mould, and bake it 2 hours in the oven. Turn out, and serve with cream in a boat as sauce.

Apple and Orange Chartreuse, "Chartreuse de Pommes et d'Oranges." Cut up 8 apples into 8 "pigs" each (i.e., like divisions of an orange), put into a stewpan with 2 tablespoonfuls brown sugar, a little lemon-juice, peel, 2 or 3 cloves, ¼ pt. of water and cochineal to colour; stew them till soft; take out the apple and keep on one side; cut 6 oranges into "pigs," cutting off all the skin; put these cuttings into the syrup in which the apples have cooked; add ½ of an oz. of gelatine to this syrup; boil up, clear with white of egg, and strain; pour syrup all over the inside of a mould; dip each "pig" of orange first into pounded sugar, and then into syrup; lay them at the bottom of the mould, then a layer of apple round the side, and so alternately. The apples must be dipped into syrup, but not in sugar. Pour the remaining syrup over all in the mould, and, when cold, fill up with whipped cream.

Apple. See also Cheesecakes - French Apple.

Apple Compote. (Emslie. 1888.) Peel some apples as thin as possible; cut them in half from top to stalk, core carefully; have the thin peel of a lemon also.

Have ready, boiling, ¼ lb. lump sugar in 1½ pts. of water. Put in the apples and lemon peel; cover with lid, and draw to the side of the fire, there to simmer till the fruit is tender.

Take the apples out, and add ½ lb. more lump sugar to the syrup; boil fast, uncovered, till reduced to half; let it cool, then strain over the fruit when dished. In the centre of each apple put a whole red crystallised cherry, and if you have company, add pistachios and slices of lemon peel also. Apple Compote. See also end of Apple Tart recipe.

Apple - "Cream Apples."

Large, fine apples pared and cored; but in taking out core leave them solid below it, to hold the cream better; boil in a syrup of sugar and water. When rather more than half cooked lift them out into a dish and fill the centres with Italian Cream, No. 1. (see Cream); cover the apples also with the cream, powder them well with sugar, and salamander* the sugar for 10 minutes. Ornament the dish with angelica and dried cherries. "Apple Flan."† Make an open tart-shape of short-crust paste, baked separately as for strawberry tart (see Tarts), and fill when ready with "pigs" of apple previously stewed in a little water and sugar, and reduced; finish if desired with apricot jam or apple jelly. Apple "Folly." (This is marked "Innocent for children, but dull!") Pare apples, and core them. Stew them in water till tender, but not broken. Fill the hollow where the core would be with sugar. Whip some white of egg to a froth. Dip the apples into it, and sift powdered sugar thickly over. Put them in a very cool oven to candy, but not to brown.

Apple Fool. No. 1. (Beechwood.) Pare, core, and cut in pieces some good stewing apples. Stew them till tender with a little water, 2 cloves, a bit of cinnamon, and the peel of half a lemon. Pulp ½ a lb. of this through sieve, with same weight of brown sugar, the juice of a lemon, and the whites of 2 eggs. Beat all together for 1 hour, serve it upon rich cream or a boiled custard in a glass dish.

Apple Fool No. 2.

Rub some well-cooked apples through a sieve; then weigh out ½ lb. of them, and 1½ lb. of lump sugar, 1½ pt. thick raw cream, and the grated rind of a lemon. Serve in a trifle dish. * The grill serves the same purpose. A.B. †"Flan," French for tart made with cream, &c.

Apple - Normandy Pippins.

Well wash the pippins, then cover them with fresh cold water and leave all night to soak. Next day cook them very gently in the same water till quite tender; do not add sugar till they are nearly done. Flavour with cloves and lemon peel; add a glass of sherry as you take them off the fire.

Apple - "Original" Apples (Roasted).

Take out the cores, but leave all solid below; fill the holes with butter and sugar (renew this when half cooked) and dish all the syrup with the apples. Apple Pie. (Lady Clark and Miss Pilkington.) For short-crust use Short Sugar Paste for Fruit Pies (see Paste and Pastry). For this pie the apples must be peeled as thin as possible. Carefully cut away any specks of decay from them, and from the peel, and core them. Take peel, core, and pips, and put them into a pan with a little water; put the lid on close, and stew them gently for some time. Then strain this apple-flavoured water through a tammy, and use it, tepid or almost cold, with the prepared apples instead of plain water in making the pie, and it will give the full flavour of the fruit.

Put an inverted egg cup under all tart crusts, and make a little hole or chimney in the paste above the cup.

Have plain cream for sauce, or a mixed cream - custard, i.e., flavoured custard and Italian Cream, No. 1 (see Cream), mixed half and half. Apple and Orange Sandwiches. 12 russet apples, 12 oranges, put on in an earthenware pan with 2 lbs. of sugar to cook gently till all are a pulp; strain the fruit whilst hot through a muslin bag, make into sandwiches with Puff-paste (see Paste and Pastry), and bake. Apple Soufflé. See Soufflés. "Apple Snow" (Lady Hobhouse.) 10 good-sized apples, the whites of 10 eggs, the rind of a lemon, ½ lb. of powdered sugar.

Peel, core, and cut the apples into quarters, and put them into a saucepan with lemon peel, sugar, and enough water to keep them from burning, rather less than a pint. When the apples have cooked, take out the lemon peel, beat them to a pulp, and let them cool then stir in to them the 10 whites of egg previously beaten to a stiff froth. Miss Duckworth prefers lemon juice to peel for this dish, and her recipe for it ends: Whip all together for 1 hour,* then drop lightly into a glass trifle dish. Apple Sponge. (Lady Hobhouse.) 1 pt. of thin syrup, 1 lb. of apples peeled and put into the syrup, with the rind of 1½ a lemon. Boil till quite done; add ½ oz. of dissolved gelatine, pass all through a fine hair sieve; when nearly cold whip it to a white froth and pour into a mould. Turn out when set.

Apple Tart "Newtown Pippins." (J. Emslie. 1895.) First make some syrup in a pan, ½ lb. of lump sugar to ½ pt. of water. Let it come to the boil before you add the apples, which should already be peeled, quartered, and cored. * The rolling whisks now used do not take so long.

When you have added the apples, draw the pan (with cover on) to the side of the stove to cook quietly till they are quite tender. Then put them in a pie-dish, and do not add the paste lid till they are quite cold. (The crust probably like apple pie, and baked separately. - C.F.F.) If wanted as compote, instead of a tart, some shreds of fresh lemon peel, pistachios, and glacé cherries improve the dish.

Apple Toast.

Cut 6 apples into quarters, peel, and core; put them in a stewpan with 1 oz. of butter; strew 2 ozs. of pounded sugar over the apples; add 2 tablespoonfuls of water; stew quickly on the fire, tossing them up or stirring with a spoon; a few minutes will do them. Put 2 ozs. of butter in a frying pan; when melted put in 2 or 3 slices of bread 1½ in. thick; fry a nice gold colour; when crisp, sift pounded sugar over; spread the apples 1 in. thick on them, and serve hot.

Apple - "Transparent" Apples. (Mr. Taton.) Of golden pippins or the "painted lady" kind take about 12 apples. Peel them very thin and smoothly; better not take out core and pips as they break and spoil. Put the fruit in cold water, and let them simmer till tender enough for a straw to penetrate, but they must not break; put them on a sieve to drain till quite cold. Cook 1 lb. sifted sugar in ½ pt. of water - till it syrups; it will probably require about 20 minutes; carefully take off any scum that may arise. Into this syrup put glacé cherries, pistachios, shreds of lemon peel, and small rings of angelica. When syrup and apples are quite cold, dish the apples in the form of a pyramid, putting a ring of angelica and a cherry on the top of each apple; then pour the syrup and dried fruit gently into the dish if the syrup were poured in hot, the apples would break.

Apricot Compote. (German Recipe.) First boil up sugar and water thoroughly, peel the apricots, divide them, and drop them into the boiling syrup; take out the fruit when only slightly cooked, continuing to cook the syrup till thoroughly done; then pour it over the fruit. [Gooseberries, currants, and all other fruits for a similar dish are dropped into the syrup the same way as apricots, except strawberries and raspberries which are not dropped into the syrup at all, but the boiling syrup is poured over the fruit which is piled in a dish, then the syrup is poured off and reboiled; this is repeated three times; the well-cooked syrup is finally poured over the fruit and left; it retains the flavour of fresh fruit without a suspicion of "jamminess."] Apricot Jelly. See Jelly.

Apricots - "John's Stewed Apricots."

Take 12 apricots, divide each in half, but do not peel it. Take out the stones. First make a syrup thus: put 1 lb. lump sugar in a stewpan with ½ pt. cold water; cover the pan and let all come slowly to the boil; then skim well and put in the divided apricots. Let them simmer uncovered on the hot plate, or at the side of the fire, till they are tender (20 minutes). Watch them. Take them up to drain on a sieve, and reduce the syrup by boiling it quickly, uncovered, skimming it all the time. Let the syrup then get cold.

Now crack the apricot stones, peel the kernels and arrange the fruit in a dish with the kernels.

N.B. Add the syrup cold, as, if poured hot on the fruit, it will break the apricots and make them look messy.

Apricot Puffs. See Puffs, No. 2.

Apricot Roll, Boiled. 6 ozs. of finely - chopped very fresh beef suet to 8 ozs. of flour, a pinch of salt, and 1½ teaspoonful of baking powder mixed into the flour. Mix all most thoroughly with the hand, with water enough to make it a stiff paste; then roll out twice thinly, and spread apricot jam on it. Roll up rather tight.

Wring a clean cloth out in hot water, and sprinkle it inside with flour; tie the pudding up in it, put on in boiling water, and boil 4 hours. Untie the cloth gently, and dish the pudding with a jam sauce round it, made of a tablespoonful of apricot jam, the same of hot water, and 4 lumps of sugar, all stirred over the stove and strained.

Plain cream is also handed in a boat with the pudding. Apricot Soufflé. See Soufflés.

Apricot Sponge. See Sponges.

Arrowroot Shape. No. 1. 2 dessertspoonfuls of arrowroot, moistened with the juice of 1 lemon or of 2, according to desire, then with boiling water make it as thick as starch. Add the whites of 2 eggs, beaten to a stiff froth and stir in the yolks of the eggs with sugar to taste. Put in a mould.

The principal thing is to make the arrowroot clear and stiff. Sometimes it is a great failure, if the water is not quite boiling.

Arrowroot Shape No. 2. Auchentorlie. (1875.) 1 pt. milk, set on to boil, flavoured and sweetened to taste. Let it come to the boil; then add 2 tablespoonfuls of arrowroot previously well mixed in ½ pt. of cream. Stir all well for a few minutes; then pour into a prepared shape. Do not turn out till cold.

Serve plain, cold, but send also to table with it a dish of stewed fruit or jam or fruit jelly, and a jug or boat of plain cream.

Baba. No. 1. (Emslie. 1891.) Take ³¼ lb. of fine wheat flour and a pinch of salt; work into it 3 ozs. fresh butter and 3 ozs. sugar; dissolve 1 oz. German yeast in 2 tablespoonfuls or more of lukewarm milk and water (half and half), and strain it. Mix the flour into a dough with as much of this milk as you require, and let it rise before the fire, covered with a cloth, in the meat-screen for 1 hour.

Then beat in 3 raw whole fresh eggs one at a time. Take a plain mould or cake tin, butter the inside and line it with peeled blanched almonds cut in slices lengthways. The dough should half fill the mould when put in, and you should pin a paper round the mould outside, and higher than it by 3 inches, like a palisade. Let the Baba rise to the top of the mould; then bake it 1 hour in a brisk oven. Serve Rum Custard Sauce, No. 2 (see Sweet Sauces) in a sauce - boat with it. Baba. No. 2. "Al Louvre Baba" (Cold). (Hotel in Rome. 1878.) To eat with a much - frothed lemon sponge.

Butter any kind of mould, but a Baba or plain cake mould is best, and strew it with bread-crumbs.

Ingredients: 1½ lb. flour, 6 ozs. only of fresh butter, ½ pt. lukewarm milk, the rind of a lemon, some strained German yeast (first dissolved in a little lukewarm water), sweetened with a good tablespoonful of sugar, a little salt, the well - beaten yolks of 4 eggs, flavoured with orange-flower water. Whisk the 4 whites to a stiff froth by themselves.

Take three parts of the flour in a basin and warm it, and make a hole in the centre, into which put the strained and sweetened yeast, the milk, and the salt. Give one stir round, as for breadmaking, when a little flour will fall in. Let it stand, to rise a longer or shorter time, all depending on the yeast. Then add the butter, just melted, the well-beaten and well - flavoured yolks of egg, and the remainder of the flour. Beat the mixture till it will fall lightly off the spoon like a smooth thick batter, and just before putting it into the mould mix the 4 frothed whites of egg lightly in. The mixture should fill the mould about two-thirds. Paper the mould, and when the Baba has risen to the top then quickly put it into the oven. When half done, rough the top with almonds, each cut across into halves or thirds; finish baking, but the almonds must not burn. Do not cut the Baba till it is cold.

N.B. - It should honeycomb from lightness, owing to the well - beaten eggs and the yeast, whilst the orange-flower water and the almonds give it a pleasantly foreign flavour. At Rome this was handed at dinner to eat with a "shape" - whipped wine jelly probably, or made of some frothed material like an old-fashioned sponge, flavoured with lemon, or orange, or cherry; in the latter case a few dried cherries were added in it, and it was pink. An orange shape had needle - shaped chips of orange peel in it, whilst the lemon shape was white and merely flavoured with lemon. Baba. See also Savarin.

Bavaroise. No. 1. Coffee. (Cataldi.) This is between a cream and a blanc - mange. Half this quantity is generally sufficient. Whip up 1½ pts. of cream, and put it aside. Have ready also about 2 tablespoonfuls of isinglass or gelatine melted and strained.

Put the yolks of 2 eggs in a stewpan; add to them 2½ tablespoonfuls of sugar, also 1/2 tablespoonful of ground rice or of potato flour. Stir eggs, sugar, and rice well together, adding ½ pt. of milk, or cream if to be had; mix well. Boil well up once; then strain through a tammy. Add 4 tablespoonfuls of strong coffee, and let it cool gradually, stirring all the time to prevent it from becoming lumpy. Now pour in the melted isinglass very gradually as you stir, but do not add the whipped-up cream till the last moment, just before putting the bavaroise into an ornamental mould.

If this dish is set in ice, less isinglass is required. Bavaroise. No. 2. Coffee or Chocolate. (Mrs. Wellington. 1877.) A custard of 4 eggs (yolks only), a teacupful of strong coffee, 1 pt. milk, all sweetened to taste, whisked together, and strained through a tammy. Melt 2 or 3 flakes of gelatine in a little milk warmed on the stove, and strained; add it; and, lastly, when cool but not cold, add a teacupful of whipped cream. Pour into a mould rinsed out in fresh water and not dried; bury in ice from 6 to 8 hours. (A similar recipe gives 6 yolks to 1 pt. of milk, ½ lb. sugar to 5 tablespoonfuls of cream, and a breakfastcup of coffee, the two last added when off the fire.) If you use grated chocolate in place of coffee for bavaroise, mix it first with half the milk, stir over fire with a wooden spoon till it boils, put through a tammy to prevent lumps, and add when cool to a custard made of 6 eggs and the rest of the milk, before it goes on to the fire; less sugar than with coffee, as the tablet chocolate is so sweet; 5 tablespoonfuls of cream may be added.

A bavaroise is much less rich than an English "cream." "Beignets." See Fritters.

Blanc-mange. (Dr. Combe.) Take 2 pints of new milk or thin cream to 1 oz. of gelatine; dissolve in same way as for jelly - i.e., by heating in the greater part of the milk season to taste with sugar, a bay - leaf or a few drops of essence of lemon to flavour it; let it boil a few minutes, strain through a bit of muslin or a lawn sieve, and stir occasionally until cold before putting into a mould.

Blanc-mange - Coffee.

For this you use ½ pt. of very strong clear coffee, omitting the same quantity of milk; otherwise make like last recipe.

Blanc-mange - Green Gooseberry.

For a very pretty green gooseberry blanc-mange take ½ lb. gooseberries and boil with 4 lb. loaf sugar till they will pass through a sieve, add to this pulp ¼ lb. of isinglass, pour into a wetted mould, and fill up with the plain blanc - mange in the first blanc-mange recipe. "Boiled Angels." (Helston. 1881.) ("New College Puddings," from Angel Inn, Helston.) 1½ lb. of bread - crumbs to 1 lb. of suet, 1 lb. of currants, 1 grated nutmeg, ½ lb. of brown sugar, mixed well together and moistened with fresh eggs; put in cups, and boil 4 or 5 hours. If cooked and left in the cups, they will keep good a fortnight, and warm up on short notice.

Bread Tarts. See "Brod Torte," under Tarts. "Brown Caps." (Mrs. Farrer.) Make a batter of 3 eggs and 3 spoonfuls of flour beaten well together, and then mix in 1 pt. of new milk. Butter some cups, pour in the mixture, and it will take about 20 minutes in quick oven to bake them.

This quantity will fill 9 cups, and they ought to rise out of the cups till the inside is quite hollow. The crisp outside should be of a nice light brown; they are served hot without cups. Hand round Demerara sugar and cold butter to eat with them. Cambridge "Crème Brûlée." See Cream - Burnt Cream, No. 4. Caramel. See Cream - Portuguese Cream. "Charlotte aux Pommes." See Apple Charlotte. "Charlotte Russe." (Birk Hall.) A Line a mould a plain one, both bottom and sides - with "ladies' finger" sponge biscuits.

Half freeze some Italian Cream, No. 1 (see Cream) in a freezing pot, about 20 minutes, then pour it into the biscuit-lined mould, put the cover on tight, and let it remain 3 hours at least, buried in ice.

If you can get only a little ice, add to the cream a custard made of 14 pt. of milk to 2 yolks of egg and ½ oz. of gelatine melted in a little water. This gelatine and water must be barely lukewarm when added, or the preparation will become lumpy. Set the cream 1 hour in ice if you can get ice.

Chartreuse. See Apple and Orange Chartreuse; also see Pear Chartreuse. Cheesecakes - Almond, or Irish. (Beechwood.) 6 bitter almonds and ¼ lb. sweet almonds. Blanch them and put them into cold water; when cold, chop them, but not very fine.

Whip the whites of 2 fresh eggs in a gentle heat, to a stiff froth; mix thoroughly with the whites ¼ lb. finely - pounded loaf sugar; then add the almonds. A little vanilla or orange-flower water improves these cheesecakes.

Butter 12 tartlet pans; line each pan with thin puff-paste (see Paste and Pastry); put a tablespoonful of the mixture on each, and bake in a moderately hot oven. Take care they are not "sad." Watch the oven, and bake with care. Cheesecakes - "Capital."

Grate the rind of 2 lemons, and add the juice of 1, the yolks of 12 eggs, the whites of 6, ½ lb. of butter melted in ½ pt. of cream. Sweeten with sifted white sugar to your taste. Put it over a slow fire till it begins to thicken. Some add 2 ozs. of bruised sweet almonds. Fill paste-lined pans half full, and bake ½ hour. Cheesecakes - Curd, or Yorkshire. (R. M. Beverley.) 1 pt. of fresh curds (see Cream - Curds and Cream, No. 1), 4 or 5 eggs, both yolks and whites well beaten, first apart, then together, 3 large tablespoonfuls rich cream, 6 ozs. currants washed and dried, 3 ozs. powdered loaf sugar. Flavour with nutmeg or grated lemon peel; stir well up together.

Line a patty pan with a plain paste made with very little butter; pour in the mixture, and bake. Send up cold for luncheon like a large cheesecake in a napkin. The patty pan must be very deep, and at least 4 inches across. This mixture is still better made the shape of a deep open tart, which looks almost like a cold custard pudding. Cheesecakes - French Apple. (Mrs. Backhouse.) Stew 5 apples till they are soft; then rub them through a sieve; to them add 2 yolks of egg, also a handful of stale bread - crumbs, 1 oz. fresh butter melted, the grated rind of a lemon, and sugar to your taste. Should the apples not have enough flavour, add a squeeze of lemon juice.

Have ready 5 or 6 patty pans lined thinly with a crisp, but not a rich, paste; fill them with the apple mixture.

Bake, and serve very hot or quite cold.

They are also good warmed again next day.

Cheesecakes - Ground Rice. (Beechwood.) To a coffee-cup of ground rice put a pint of milk, and boil it well over the fire; add ¼ lb. of butter, sugar, and 3 eggs well beaten.

Flavour with noyau or peach - kernel essence, and fill paste cases with the mixture and bake.

Cheesecakes - Irish. See Cheesecakes - Almond.

Cheesecakes - Lemon Mixture. (Miss Duckworth.) Excellent for keeping.

This mixture may be prepared when new - laid eggs are plentiful; then, if potted like jam and papered and put in a cool place, it will keep many weeks. ¼ lb. fresh butter, 1 lb. pounded loaf sugar, 6 fresh eggs well beaten, the grated rind of 2 lemons and the juice of 3. Mix these ingredients well, and put in a pan over a slow clear fire, and stir gently till thick as cream. Put into pots, and cover like preserves. If well kept from the air this mixture will keep for years.