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Canning Preserving and Jelly Making PDF
Canning Preserving and Jelly Making PDF
II
JANET M.HILL
*&
Cornell Unive
TX 601.H56
Canning, preserving and
elly
making
HOTEL
AT
ADMINISTRATION
LIBRARY
CORNELL UNIVERSITY
THE
GIFT OF WEEKS STICKNEY
AM
A 9
The
original of this
book
is in
restrictions in
text.
http://www.archive.org/details/cu31924001742059
Canning, Preserving
and
Jelly
Making
Canning, Preserving
and
Jelly
Making
By
Author of
Janet McKenzie Hill " Cooking for Two," "The Up-to-Date Waitress," " Salads and Sandwiches," etc.
Illustrated
Boston
Little,
Copyright, 1915,
Set up and electrotyped by J . S. Cushing Co., Norwood, Mass. , U. S.A. Presswork by S. J. Parkhill & Co. , Boston, Mass., U. S.A.
PREFACE
Every suburban and country household
then during the
effort the
should
summer from
provided and
The economic
jelly
making have
This
owe
In and
book the
latest ideas in
jelly
making
are presented,
and
submitted to
would otherwise go
to waste.
JANET M. HILL
August
i,
1915
Copyright, IQ15,
Set up and electrotyped by J. S. Cushing Co., Norwood, Mass. U.S.A. Presswork by S. J. Parkhill & Co., Boston, Mass., U. S.A.
,
PREFACE
Every suburban and country household
then during the
effort the
should
summer from
provided and
The economic
jelly
making have
This
owe
In
this
book the
latest ideas in
canning, preserving,
it is
and
jelly
making
are presented,
and
submitted to
would otherwise go
to waste.
JANET M. HILL
August
i,
1915
CONTENTS
Chapter
Preface
I.
......
.
Pagb
v
i
Matters Preliminary
Canning and Recipes for Canning
II.
20
III.
56
IV.
104
130 169
181
V.
VI.
Making and
Miscellaneous Recipes
Index
......
vu
LIST OF ILLUSTRATIONS
Pickles,
Preserves, Jams,
and Vegetables
t>
.....
.-
Patent Jelly
11
t>
Bag ready
TT
for
Use
.12
Wooden
Scales,
Spoons,
Porcelain
Colander,
Funnel, and
Strainer,
Wire
Basket, and
Lemon
Squeezer
.
20
....
Canning
20 20
28 28
28
Canned Peppers,
Canner
...... .......
Jars for
40
40 70
70
Amber Marmalade,
....
. . .
70
100 100
142
Canned
Jelly
"
Materials for
Mixed Mustard
Pickles
Stuffed Pickled
Used
ix
142
MATTERS PRELIMINARY
On account of the quite prevalent use of power
vehicles, life in the country, for at least part
of the year,
is
being
made
possible
and agreefamilies.
number of
As a sequence of
Having grown a goodly supply of berries, and vegetables, what more natural than a desire to preserve some of this abundance for an occasion when such products are not available ? Thus now, as never before, is the
fruit,
by which the
of the
for
winter use.
Our mothers and grandmothers dried berries, fruit, squash, and pumpkin they also preserved fruit in sugar syrup, pound for pound, made
;
fruit
jellies
fresh taste
in large
practically
fuel,
the
Too
often fruit
is
considered
and preserved
satisfaction
for
each
member
of the family.
The
common
native
is
fruits, especially
not
able and
wholesome solvent of
2
com-
food;
are
mineral compounds,
ex-
The
fruit,
the
first
digestion.
It
is
jams and marmalades are thought to be one of the most wholesome forms in which sugar
may
be presented in food.
We
cause
green
etc.,
peas,
string
beans,
carrots,
green corn,
valuable
furnish
salts,
etc.,
calcium,
magnesium,
essential to
phosphorus, iron,
which are
3
and
the
storeroom generously
filled
in
cut
autumn with canned vegetables and fruit will down the cost of living and do away with the
may
spare
may
be
canned, as
may
fish.
also
an oversupply of boiled
ham
or fresh
WHY
FRUIT, VEGETABLES,
AND OTHER
FOODS SPOIL
Floating everywhere in the air around us are
countless
bacteria,
microscopic
yeasts,
organisms,
known
"as
and molds, that will settle upon food substances, and finding in them the proper kind of nutriment, under favorable conditions of
it
warmth and moisture, will feed upon and multiply until the whole substance is
consumed.
To
preserve food,
it
must be put
cannot attack
it,
or
it
must be
it.
freed from
all
in a
is
heavy sugar
as pre-
known
marmalades, jams, butters, and jellies. In the making of these confections, from three fourths to a full pound of sugar The finished is allowed to each pound of fruit.
serves, conserves,
product
jars,
To whole
cooked in a heavy sugar solution, the name Shredded fruit thus cooked preserves is given. If the fruit is broken is called marmalade.
is
the only
is
made by
cooking the
fruit
with a
5
little
water; then
constantly
added and the mixture is stirred almost until the cooking is completed.
JELLY
"Ideal fruit jelly," says N. E. Goldthwaite,
Ph.D., in a bulletin published by the University
of
Illinois,
by so treating fruitmass will quiver, not flow, when removed from its mold; a product with texture so tender that it cuts easily with a spoon, and yet so firm that the angles thus
palatable product obtained
a clear product
sticky,
it
neither syrupy,
neither
is it
gummy,
and yet
nor
tough
brittle
will break,
and does this with a distinct, beautiful cleavage which leaves sparkling characteristic faces.
This
is
that delicious,
appetizing substance,
PECTIN
Fruit-juice,
which
is
vegetable acids,
and,
most important
"pectin."
If
may
if it
be absent,
into jelly.
varieties
it
is
The proportion
of
fruit-juice
varies
rants,
sour
apples,
crab
apples,
Curand grapes
while strawberries and cherries are defiAlso, the quantity of acids present in
cient.
If failure
results
with
employed.
this
much pectin is present in the juice and also how much sugar that quantity of pectin can utilize. The presence of pectin in juice can be
determined by mixing equal volumes of juice
and ethyl
gelatinous
alcohol.
If
pectin
is
present,
mass
will
appear
in
the
liquid,
may
tests
By
a
many
may
get
good understanding of how the quantity of pectin varies with the different varieties of fruit-juice and by making jelly with sugar and juice in different proportions, finally decide
;
With but
jellied,
a superficial
knowledge of the
real
composition of fruit-juice or of
why
fruit-juice
little farther.
CANNED FOODS
In canning food,
the article of
all
we depend upon
;
heat to free
itself
organisms
it
the food
in
comes
all
be
sterilized
by heat; then
this
food
organisms from
we noted
the
so carefully;
same
is
some
berries,
in
cold
This
is
making, and
pickling,
white, porcelain-lined or
new agate
fruit,
Acids in
vegetables, and
meat attack
When
be cooked in an open
be not crushed.
For canning
fruit
or
Mudge Canner
is
a delight
answer
process
all
purposes.
as also in the
is
carried
is
time required
A "waterless cooker,"
when
jelly
may
making,
etc.
JARS, COVERS,
In selecting
which,
jars,
are
preferable
air
in
when
covered, there
no
space above
is,
jar.
That
those
which the whole surface of the cover fits down closely upon the contents of the jar. Such jars are the only ones that can be used
cranberries,
rhubarb,
gooseberries,
is
and
:
lemons.
The reason
filled
for this
obvious
the
and cold water is filled with air, and there is no way of sterilizing this air. When food is canned in such jars by
space not
with' fruit
cooking,
if
the
left
any space
after canning
is
ro
is
firm,
is
thus secured.
SIEVE,
etc.
is
COLANDER,
quettes,
colander
is
useful
washing berries; a puree sieve and a similar sieve or strainer with a coarse mesh are desirable for draining berries
and
seeds in
up raspberry juice and pulp for use in sauce Melba and similar confections. A wooden pestle or potato masher is just as useful as the sieve.
seedless jams, or putting
making
Some
bag
this
sort of
bag
is
An
is
set
up
retails
ninety cents.
ii
Heavy French
bags,
made with
loops
Lacking a bag, a yard of unbleached cotton, washed (no soap) and scalded in clean boiling water, may be spread over a
over a bowl.
colander set
down
the fruit
is
it
At the end of
mix thoroughly, and set over the fire to cook; drain as before and repeat the cooking
if it
of the pulp
seems advisable.
In the case
sparkling jelly.
has
may
use
12
spilled
is
the work
quickly done.
ladle
lifts
the
may
liable to
ideal utensil
or water
to be
poured into
will
probably
be more accurate with scales than with measuring cups. A good pair of scales, used properly, will last
if
possible,
that
be given a place in every kitchen. Knowing scales are not commonly used in the
by cups
recipes.
are
The
time. quart measure, four cups, saves cooking-school cup holds one half a pint.
much
saying,
"a
pint's a
pound the world around " holds as far as sugar But it takes a quart of flour to is concerned.
weigh one pound.
13
FRENCH KNIVES
A
mark
small French knife (one with the tradeof the hand upon
it) is
the blade
thin,
and
The blade
especially
this true
and grapefruit
for
marmalade.
with Sapolio, then washed and wiped dry, the The food slicing will be done with ease.
chopper, often recommended as a time saver in
when
a thin paring
is
to be
fruit.
Let the
cut.
fruit rest
on a board while
it
is
being
In the can-
in the
best to press
them
break.
come
in contact at
any
if
it
must be
at
A
be
wash-boiler to be used
which the
with the
may
lifted
floor of
the boiler.
may be When
it
be an inch or two
It should
it
may
be lowered into
it
with ease.
be
may not
filled jars,
be so placed that
IS
Fruit
is
just before
There
is
said
to be but a single
its
moment when a peach is at moment for cooking moment for eating. In mak-
lost its
flavor.
For
jelly
making, underripe
is
fruit
is
prefer-
dimin-
in
some measure
at least,
as the fruit
ripens.
and peaches,
should be used as soon as possible after being picked and should be set aside in a cool place
until the exact
it is
to
begin.
and everything
tual
readiness
before
the
ac-
work
is
started.
portion
of fruit
before
commencing on the
cooking. 16
AND QUINCES
washed and,
and cores
blemishes,
it
should be pared.
skins
all
For
jelly
making
retain the
As
fruit is
Squeez-
keep
it
When
to discard every portion of the core, as the retention of any part of the seed containers
is
most objectionable.
often retained.
The stems
of pears are
PLUMS
The stems and
skins of plums, even for pre-
For home use, a larding needle, trussing needle, skewer, or even a large darning needle will
answer
the
purpose.
For
17
commercial
use,
often used.
With
and
this
easiest
way
more
in a wire basket
lift
from the
to
drain;
may
be slipped
Plums may be treated in the same way, whenever the skin is undesirable. If pears or peaches are to be put up in halves,
hand.
is
re-
is is
way
the shape
BERRIES, CURRANTS,
small
quantities
to
avoid
crushing.
cold
them
hulls.
should
be
washing ;
is
is
sugar.
Let the
Par-
under
its
special head.
19
CHAPTER
II
(i)
Cooking
in
a saucepan and then transferring the article to the sterilized cans, and (2) cooking the prod-
it
is
to
be
stored.
Cooking
third
in the
oven
is
sometimes given as a
is
way
as
of
home
manner
when cooked
it
in
a canner, steam
we
see
no reason
method.
Bulky foods
hard
in
like
and quinces, and foods which there is considerable waste, as beets, are canned more easily if the process is begun at
fruits like apples
least in
a saucepan.
and string
20
Wooden
Spoons, Porcelain Colander, Funnel, and Page p. Strainer, Wire Basket, and Lemon Squeezer.
Scales,
Page
ij
Page n.
canned
in the
When
food, prepared
by
cooked until
is
set
to
on the
bottom of which
cloth;
is
a rack or
filled
many
folds of clean
whole
kept at just about this point for ten minutes or longer. When the food is cooked and is
actually boiling, turn the water from a jar,
set the jar
and
fill
it
must be new and pliable), in boiling water and set it in place take a silver knife from the boiling water and move it around in the jar to break up bubbles of air that may be present ; add more boiling liquid to fill the jar to
ring (which
;
overflow ;
lift
and
lift
the jar to a
board.
Do
or
not
it
let a
draught of
air
blow on the
cold in
hot
jar,
may
crack.
Store
when
a dark place.
canner
made
for
As the cooking
is
done
is
The work
is
carried out
utensils
mentioned above.
they break;
jars beside
them gradually
lids
lest
them
or in a
pan of
boiling water
on
let
the stove.
required
out of
all
draughts.
22
It
that the
The food
then this
exclude
itself
it
by heat;
all organisms from without. Only young, tender vegetables may be canned
successfully.
save corn Almost any food substance, and shell-beans, cooked in the can, will turn
if
the cooking or
to overflow with
new each
its
season.
The
canned
ties
;
not add to
keeping quali-
just the
same care to
and all utensils that come in contact with the cooked fruit must be observed as if no sugar were used. To open a glass can of food easily, immerse the end of the jar on which the cover is fitted in warm water, then gradually add boiling
water, and
let
when
the
cover
may
Wash and
the skin
off.
is
cook
until tender
and
the skin
and bottom neatly and drop into a sterilized on a cloth in hot water. Put into
the jar as
many
beets
as
possible; if large,
they
fill
may
24
it;
and
let
cook about
Lacking
the oven.
The
jars
must always be
raised
from
boiling,
others.
Beans
if
together,
in
inch or half-inch
wash
fill
into ster-
jars,
shaking
down
meanwhile.
Set
the
filled jars
Put luke-
warm water
then
fill
cover and
cook
add
salt,
boil-
25
let
cook
about
twenty minutes
fasten
the
rubbers
board.
securely
When
freshly cut
at the
Remove
the
coarse scales
any sand.
ilized jars;
the ster-
and when
water,
set
an
the
Or when the
for
cooked
nearly enough
lids
and
may be
adjusted for
move the
carefully
Cut around the stem of each pepper and repiece and the seeds wash each pepper
;
peppers
the
and cover with boiling water as many when softened somewhat, will fill jar; cover and let simmer about five
as,
26
minutes;
drain again
When
adding
the
jar,
and
let
jars,
lukewarm water on the cloth-covered rack or on the bits of wood in the canner, put on the cover, and let stand
Set the cans over
until
fill
each jar to
overflow with
add
in
27
sterilized jars;
and when
it
boils
fill
and
Car-
rots of
medium
size,
may
Cauliflower
Soak the
cook
in
cauliflower,
head
downward,
in
Set to
an open kettle in
When
minutes and
fire
soft-
and sepa-
set
them
on the rubbers,
was cooked, reheated to the boiling point, and set the lids in place cover the cooker and let boil rapidly from ten to fifteen minutes. Tighten
;
the
lids.
28
Page
10.
-^-^.jmmmmwmmmu
Page 21.
Canned Peppers,
String
Spinach.
Pages 25-2Q.
Beans,
Cauliflower,
and
many
When tender,
skim from
packing
jars,
in solid
in
fill
put on the
lids, let
and
water to cover;
the jars com-
ing the
sprouts
down
fill
to
fill
manner
in the
canner or cooker,
the
lids
tacle
and
the jars to
and
let
cook ten
then
to fifteen minutes
fasten
after
boiling
begins,
down the
lids.
29
canning
purposes.
is
The
article
following
recipe
canning corn
so satisfactory that
no other
in these pages.
Have
Use
difficult to
To
on the
filled
cobs.
As the
thirds
to only
two
their height.
jars for
each two to be
them after cooking fifteen or twenty minutes, stir down the corn in each jar and repeat this stirring several times whenever you fear the
;
pulp will
rise
jar.
When
fill
the
two
let
cook again
30
to
fill
the jars
if
the
short.
Squash
a ricer or sieve.
jars,
solid as possible
on a rack
lids
let
be-
cook
one hour ;
rings
down
if
needed
adjust rubber
and covers, but do not fasten them down. Cover and let cook half an hour or longer. On
account of the density of the pulp in the
long cooking
is
jar,
in halves, remove seeds Cut the halves in narrow strips, pare these and cut them in short pieces. Put the pieces of pumpkin over the fire in an
less
of boiling water,
back
of
the
cook in
this
manner about
31
five hours,
then press
in a
sufficient
;
add
lukewarm water and let cook an hour, add boiling water if needed to fill the jars to overflow, adjust the rubbers
fifteen
let
cook
minutes
longer.
covers
and store
in a cool place.
Mushrooms
as easily as fruit
vegetables.
The
most desirable for canning, as they remain firm and white after being heated. Clean by peeling, or by wiping with a cloth, removing any soiled spots or earth which may have adhered to them
cut the stems short, leaving from one half to
Pack
in
sterilized
jars,
32
until the
finish filling
the jars
liquor;
if
there
is
mushroom
the
lids in
Tighten
much
of
it is
An
hour
is
needed, as the
may
probably be
found to be
less.
Tomatoes
Remove
Cook
ally lest
Dis-
the jars to
rubber
board.
Avoid cooling
be cracked.
33
sterilized
standing
in
cooker or boiler.
Have
on the stove tomatoes cooked as in the first recipe use these to fill the spaces between the tomatoes in the jars, shaking the jars to Cover the large recepfill all open spaces.
boiling
;
tacle
and
let
cook about
fill
fifteen
minutes
ad-
securely.
stem end.
may
be cut in
jars
Have the
fill
and
the jars as
full as
and adjust
saucepan, or other receptacle, on several folds of cloth; turn a little boiling water into the
34
then
fill
as
when canning
finished
now pour
let
Tomato Paste
Cut the
discard as
ripe,
many
set to
cook
let
in a white-lined
fire;
stirring occasion-
A
is
two or three
asbestos
good for
this purpose.
enough to keep back add a teaspoonful of salt any seeds remaining; to each quart of material, mix, and use to fill
toes through a sieve fine
half-pint, sterilized jars
;
and covers
and
set
one hour; tighten the covers and It will take between two and store as usual. three quarts of tomatoes to make enough paste
let boil
35
Without a waterless cooker, let cook on an asbestos mat. As the tomatoes are less liable to burn after straining,
fill
a half-pint
jar.
it is
best to strain
them
as
softened throughout.
This paste
used in
little
CANNED FRUIT
Fruit keeps equally well put or without sugar.
jelly,
up
etc.,
either with
Fruit-juice to be
used for
should be
table
sherbet,
pudding sauces,
Fruit
for
use
make it The sugar is often added in the form of syrup. To make the syrup, use one cup
should have enough sugar added to
of water to two or three cups of sugar, according
to the acidity of the fruit.
in the
wet
in cold
is
made
36
them
down and
adding as
many
on the racks,
boiling
point.
When
fill
the
berries
are
jars,
hot
use
cook
These
berries are
canned without
berries
finish filling the
sugar or water.
If
more convenient,
may
jars.
be cooked in a saucepan to
Blueberries (Sugar)
Fill
make
syrup in the proportion of one cup of sugar to half a cup of water, then when the jars are
filled
with
berries, set
fill,
them
in the cooker,
pour
in the syrup to
let
cook about
fifteen minutes,
jars, adjust
first
dipping them
fill
in boiling water,
add
syrup to
37
These
point
The
in their favor
is
may
be obtained
if
the
if
Stew the berries in a saucepan, adding about a cup of water to four quarts of berries, just enough to keep them from burning add sugar, a cup and a half to two quarts of berries,
desired
when
them
in
to overflow;
boiling
adjust
rubber rings
(dipped
water)
and
sterilized covers,
For use
in pies,
It does
may
be
fall
apples
in
Canned without
38
to overflow, adjust
Apple Juice
To
made
let
Cover and
jelly
bag to drain.
manner.
Pressure
may
be used on the
jelly
bag to secure the last of the juice, or the pulp may be reboiled with water and strained again. Apple juice may be used in jellies, sherbet, mince
meat,
etc.
Peaches
As the
is
39
peaches
are
usually
canned with
To
about a dozen peaches and from one to two cups of sugar. Melt the sugar in a cup of boiling
water.
If the fruit
is
to be cooked in a sauce-
Let them
Have the
jar,
filled
on a cloth in a pan of hot water; empty the water from the jar, put in the peaches, then
pour in the syrup to
just the rubber ring
fill
and the cover and tighten Syrup left over may be used in Cook only one or two starting another jar. jars at a time. If there is not enough syrup
the jar at once.
to
fill
the
jar,
Peaches No. 2
Make
let boil
a syrup as in the
first
the sterilized
it
jars
shaking
down and
putting in as
many
and the
jars are
40
Page
15.
in hot syrup
do not fasten down the covers. Let from ten to twenty minutes, then tighten the covers. Add about a dozen meats from the peach stones to each jar of fruit.
covers, but
boil
Pears
Can
soft pears in
be cooked tender in
either in
saucepan
few
Cut a dozen
Make
and cook
With
quart jar set on a cloth in a pan of water ; pour in syrup to fill the jar to overflow; adjust the
41
plum
in several places
may not burst. Wash and drain Allow a cup of sugar to each quart of plums and about a cup of water to four quarts
that the skin the plums. of plums.
Make
cook about
skim into
jars,
fill
Reheat the
6 quarts raspberries
4 cups sugar
berries in a double
when the
berries
freely,
crush
them with
wooden pestle and turn them wrung out of hot water or two
cloth, press out all the juice,
into a napkin
folds of cheese-
add the sugar, heat to the boiling point and skim. Put the
rest of the berries into four
quart
jars, set
them
42
among the
four jars,
let
adjust the
cook
five or
the jars.
The
is
and
if
there
fire and tighten must be filled to overflow, not enough of the raspberry syrup,
jars
may
RaspSee
may
also
blueberries.
Blackberries for Sauce
Can
blackberries in the
berries.
rasp-
See
blueberries.
Red Raspberries
Fill
shaking
down
well
and
same
bring
manner
Then
to boiling-point and boil until the steam will Lift issue from the jar of fruit when opened. from the kettle and fill to the brim with a hot (boiling) syrup made in the proportion of one
for
one tablespoonful
The
flat in
without
seem
comparison.
together raspberries and sugar, pound pound or bulk for bulk; with a silver fork or wooden pestle crush the fruit and sugar
for
Mix
is
sterilized in boiling
fill
ad-
just
fasten
new rubbers and sterilized covers and them -securely. Store in a dark place.
These are particularly good for shortcakes and have the exact flavor of freshly picked fruit.
Currants Canned without Cooking
Can
raspberries,
one pound
and
Be
crushed.
Wash,
drain,
jars.
Shake
down
so as to get in as
many
as possible.
Put
44
when filled, in hot water to get thoroughly warmed through. Make a syrup by using the same amount of sugar you would in canning
jars,
berries
Put over
berries
lids,
boiling hot,
set in boiling
until cold.
These have a
Cherries
thing.
If the cher-
Fill jars with and juice; when the jars are heated and the fruit is soft, take one or more jars to fill the others, then pour in boiling water or syrup
cherries
as
desired, to
fill
Let
cook from
covers.
five to
ten minutes
For use
in pies
add no sugar.
Grape Juice
Wash the grapes, pick them from the stems, and dispose in a "waterless cooker" or in a very
large double boiler;
as the grapes heat, crush
45
canned food.
cooker
Or turn
or boiler, adjust
Remove
by
pressure, or add
fifteen minutes,
jelly,
let boil
about
but
less
Grape
juice
is
when
it
is
165
allowed to
is
changed
which
will
make
a pleasant
No
be crushed
deis
For a light-colored juice, the crushed grapes are put in a cloth sack and twisted until
the greater part of the juice
is
extracted, one
The
juice
boiler in
which
it
fire
but
is
surrounded by hot
said,
200 F.
it
however,
point.
If
no thermometer
it
available,
it
is
take
it
from the
fire
before
it is
It should
and allowed to settle for twenty-four hours, after which it can be drained from the sediment and run through some form of cloth
elled vessel
filter.
The
and
strained juice
sterilized
is
bottles
once
more
in a
water
a thin
bath.
An
is
bottles to
on
a convenient
home
purpose.
47
For red
juice, the
first
Grape
away
in bottles
is
likely to spoil.
kept in sealed
of course, like
In this respect
it
Of the
cate
is
common
in
deli-
aroma and
excellent flavor.
Isabella, and Salem an excellent product. The California varieties produce a very sweet juice, but in many cases there is little characteristic
flavor.
aroma.
The Catawba,
For home
is
use,
grape that
will,
most abundant
48
of course, be used.
berries.
little,
then
berries,
Fill
down
round with water at about the temperature of Bring slowly to the boiling-point the jars.
and and
ten minutes.
Canning Pineapple
Can the
locality.
pineapple
when
it is
cheapest in your
step will de-
With
The next
pend upon the use you are to make of the fruit. A round slice with a hole in the center, where the core has been removed, is pretty for
many
in
desserts;
lengthwise
slices
are
favored
some
tropical countries,
49
pineapple
preferable.
The
fruit
is
canned
it,
and
used
the omission of the sugar simplifies the preparation of a dish in which the pineapple
is
In canning in an open
jar,
cook about
desired.
half an hour.
pineapple
as
Twice
Sugar
much rhubarb
as pineapple
Remove the
center.
Measure the pineapple, cover with cold water, and set to cook. When tender,
add a layer of rhubarb cut in small pieces and then a layer of sugar, until twice the measure
a half cups of sugar for each quart of material has been used. Let simmer until boiling throughout, then store in cans in the usual manner.
two and
SO
Heat the raspberries in the same manner as the grapes. Reheat the juice drained from the berries to the boiling-point and store in cans
in
the
usual
manner.
fruit,
After
the
juice
has
add water to the fruit, enough to cover, and let cook ten or fifteen minutes; drain and can this "second extraction" by itself. Used for jelly, only half a cup of
sugar will be required for each cup of juice.
Apple Juice
may
each to overflow.
on new rubber
tighten at once.
etc.,
rings
and
sterilized
may
made from
cultivated fruit
Si
Skim
be
fre-
quently while
boiling.
This
may
sealed
stoneware jugs, or
it
make
are
prepared.
When
all
two quarts of
boiled cider,
The time
is
of apples used.
Do
and burning
all
is
avoided.
canning.
Sweet cider
may
be used in place
of boiled cider.
Boiled Cider Apple Sauce (Sweet Apples)
Prepare sweet
look clear.
apples
as
above.
Cook
in
mat while
52
Store
manner.
There are two kinds of figs, commonly spoken of as purple and white figs. Of these the white
and for glace fruit, while the purple, which must be peeled, are best for jam and thick preserves. If the purple fruit
are best for pickles
in
the
jars
followed.
The white
The quan-
may
From
is
quart jar
Pare and
slice
boiling water,
and
pound of brown
let
in
Cut a fowl
tender.
Have
it
to overflow;
sterilized
once.
Often
when cooking
of broth
pound
fowl, a can
may
quickly grown.
barrel
set
Cut the
in as
many
;
as the sterilfill
the jar
rub-
adjust a
new
Rhubarb No. 2
Set the sterilized jars just as they are
filled
to overflow with
stalks
Have ready
them
until no more can be put into space for at least half an inch leave and them, of water above; add more cold water, adjust the rubber rings, and sterile covers, tighten the covers, and store in a cool, dry, dark place.
down meanwhile
Gooseberries
Gooseberries
may
manner.
Lemons
February or March when they are the lowest in price and can in cold water in
Buy lemons
in
55
CHAPTER
III
GENERAL RULE AND RECIPES FOR PRESERVES, JAMS, MARMALADES, AND BUTTERS
POINTS TO REMEMBER WHEN MAKING PRESERVES
The
fruit
of importance.
Choice
shape, especially
are suitable for
To
particular)
to be used.
pound
56
for each
pound of
it is
is
true
made
The water
few pieces at
the syrup.
in
which the
cooked
in
making
Use
is
over the
fruit.
Canned
fruits
are
fruits
;
more
economical
and
wholesome than
and the fruits put up as sugar, should considerable with "preserves," or be limited to those for occasional rather than
daily use.
strawberries
when made
ties
into preserves.
Preserves
fruit,
may
be stored as
canned
or in an earthen jar.
If preserves
particle
become moldy, remove every of mold, then reheat the fruit and syrup
When
cold, cover
57
same manner
cans as in canning.
General Rule for Making Preserves
fruit
If the fruit
put a
;
on sugar
add
enough water
add the
fruit,
and
let
to half an hour.
If a thicker
cook twenty minutes before adding the cook longer, after removing the
butters, in
fruit to
or
the
jars.
is
cooked
with
its
weight or nearly
weight in sugar,
addition of the
when the
sugar
is
citrus
long cooking
58
added before
the rind
is
soft
and
edible.
Preserved Peaches
Cut the peaches in halves, then pare neatly. Weigh the fruit, take as much sugar as fruit, or take three fourths as much, by weight. Take
one fourth of the sugar and twice the measure
of boiling water,
let boil five
minutes, draw to
;
let settle,
then skim
in this syrup
cook the prepared peaches, a few at a time, Remove each piece with until all are cooked.
a
skimmer to a plate
all
as
soon as
it
is
tender.
When
settle
;
are cooked,
let boil
if
add the
rest of the
sugar
to the syrup,
skim, and
too thin,
let
then in
jars.
it
reheat the
Sour cherries,
may
be cooked in the
same way.
Peach and Cherry Preserves
Use the
recipe
sour,
for
"preserved
peaches"
Cook
large,
red cherries
59
Store in the
same
jars
as the peaches.
in crosswise slices
about three
Cover the
slices
let
Cook
Add
let
well reduced.
Honey
may
of any preserves.
melon,
In mak-
and the quarters into smaller pieces and remove the rind then 60
;
Making
desired.
into
such shapes
as
Cubes or squares about an inch and a half in length are suitable. Cover the pieces of melon with cold water to which a little table salt has been added (a tablespoonful to a quart) and let
stand over night.
When
Allow
slice
slice
cook separately in boiling water and let Make a syrup of the sugar boil until tender. and the water drained from the lemons and ginger, skim, then add the melon and let cook
melon look plump and full of syrup; skim the melon into jars and return the syrup draining from the melon to the rest of the syrup; add the pieces of lemon and
until the pieces of
ginger and
let
fill
the jars.
ginger jars
serve.
may
same manner.
dozen lemons
large jar preserved ginger
quart water
(small)
in
exceedingly thin
slices,
add the water, and let lemon rind begins to be tender, then
add the sugar, the tomatoes cut in thin
slices,
and the ginger cut in small pieces. Add also the syrup from the ginger jar. Let simmer Seal in glass until the tomatoes are shrivelled. jars, allowing plenty of syrup to each jar. Let
stand three weeks before using.
Plum Preserves
Prick the plums with a coarse needle. Allow a pound of sugar to each pound of fruit and a cup of water to each pound of sugar. Melt the sugar in the water, let boil, and skim then add the plums, a few at a time, and let boil very gently about twenty mintues. Remove the fruit to jars with a skimmer and let the syrup boil. Strain enough juice from the plums in the cans back into the saucepan, to have the
;
62
the jars.
Cherry Preserves
Use sour
cherries.
five
minutes
less.
Made
and skim. Add a generous quart of choice berries and let boil very gently ten minutes after boiling is
let boil
established.
all
juice drained
Skim the berries to plates, return from them to the syrup and let
For a richer choice berries with a
water in mak-
boil
let boil
Use
Pare the quinces, cut in quarters, and remove the cores and woody portion beneath. Cook
the skins with water to cover until
strain off this water,
soft,
then
and in
63
it
and half
as
many
with a straw.
only as
Let the
time of cooking.
a
Cook
much
liquid.
fruit at a
by the
tender.
Remove with
all
skimmer when
When
to the liquid a
pound of sugar
pound of
fruit,
add the
and
long
let
cooking
dark-tinted
all
preserve.
Drain on a
platter,
and when
let
are cooked
in jars;
fruit.
liquid
best to discard
properties
gummy
The sweet
apples
may
be omitted.
Brandied Peaches
and leave them whole. Brush the skins carefully to remove the down, or dip first in boiling water and then in cold, and slip off the skins. Full directions are given
Select choice peaches
under preparation of
fruit
for
preserves,
etc.
64
Make a syrup by boiling three fourths a pound of sugar for each pound of fruit, with a cup of water to each pound of sugar. Skim the syrup,
then in
until tender.
jars,
cook the peaches, a few at a time, When cold, put the peaches into mix a cup of brandy with each cup of
it
cold syrup,
and use
at once to
fill
the jars.
California
If
fruit.
brandy
is
the syrup be thin, drain from the fruit and reduce by boiling, then chill and add the brandy.
Plain Preserved Peaches
brandy.
Prepare as Brandied Peaches, omitting the Light brown sugar is often used for
a change in flavor. Crack a few peach stones and add the meats to the peaches in the jars.
Gooseberries, Preserved
Whole
(four cups) of
Make
in
a syrup of
two pounds
Prick
down
as
making fondant.
each
gooseberry
removing the'stem
F. (21 2
let
heat to 160
65
boiling point).
Remove from
Repeat
let
the
fire
and
let
this heating to
160
The
boiling point
Fill
and then
let
the water
remove
water
Sunshine Strawberries
kettle, in layers, as
many pounds
drawn out a little, set over the fire to cook twenty minutes after boiling commences. Turn the
drained strawberries.
When
the juice
is
Let
The time
minutes,
may
be cut
down
to ten
if
the fruit be
left in
two
longer.
as for jelly.
66
quart
" Cape
Goose-
pounds sugar
berries," brushed
1
2 lemons
silver
in barely
enough water
the lemons.
thick
syrup
fruit.
is
formed
store in glasses
as
canned
quarts
stoned
Morello
cherries
1
each
separately
till
quarts strawberries
pint pineapple, shredded
2 cups water
5
pounds sugar
67
in the
add the sugar, and when boiling, the strawberries. Cook twenty minutes.
Strawberry and Green Gooseberry Preserves
3 quarts strawberries
I I cup water 6 pounds sugar
Cook the
or six minutes
it is
cook ten to
twenty minutes.
Cumquat Preserves
Wash
slit
a quart
box of
fruit,
make
slit
a
let
small
soak
the
in cold
This
lets
morning pour off the water. water and bring to boiling point, then let cook until the skins are tender. Set aside over night. Next day take the weight of the cumquats and liquid in sugar. Heat the liquid and fruit to the boiling point
In
Cover with
fresh, cold
may
is
Store as canned
fruit or as jelly.
peeling)
into
seeds.
Weigh the
pound of
it
fruit,
also
Let the
perfectly
simmer
fruit.
in the
water until
is
Skim out
To
may
lemon
for each
let
pound of
the whole
melted,
cumquats, and
simmer
transparent.
Should the syrup be too thin, reduce it by boihng. The syrup should be of the same consistency as that in jars
of preserved
ginger.
This
may
jars.
Pumpkin Preserves
pumpkin known as "sweet pumpkin." Remove the rind and Steam seeds and cut the flesh in inch cubes.
Select a small variety of
69
drain carefully;
pumpkin take a pound of sugar, two lemons, and two ounces of green ginger root. Cut the
lemon through
slices,
flesh
and ginger stand in cold water over night, then let them cook until the lemon rind is very tender.
To
six
etc.,
needed, and
or
from the
the
jars.
Cut
a small, sweet
pumpkin
strips.
in halves,
and
peel
Remove
and seeds, then cut the strips into thin slices, not more than half an inch thick. Weigh the prepared pumpkin, and take an equal weight of sugar, also half a cup of lemon juice, to each two pounds of sugar. Put the pumpkin and sugar
into
preserving
kettle
in
alternate
layers.
70
"~*S
C?^'
Page
6q.
Sunshine Strawberry Preserve Cooking under Glass Page 66. in the Sun.
Fruit for Amber Marmalade, the finished product, Page 82. AND MATERIALS FOR COVERING.
Have ready
fruit.
Add
Cook
until the
pumpkin
In a
few days pour the syrup from the pumpkin. Boil to reduce and thicken it, and pour, hot,
over the pumpkin.
Tomato Figs
Yellow, pear-shaped tomatoes are the best for
this
answer.
Dip them,
them
from the water and remove the skins. To five pounds of tomatoes, allow two pounds of brown sugar. Sprinkle some of the sugar in a broad
agate dish, dispose a layer of the tomatoes above
let
then
let
appearance.
in the sun
;
Remove
dry
while drying.
71
Take
selected
gooseberries
or
currants
of
by
on one
side,
ing a
this,
slit
makThrough
Take the weight of the fruit in strained honey, and, when hot, add the prepared fruit. Let simmer three or four minutes. Carefully skim out the fruit. Reduce the syrup at a gentle simmer to the desired consistency. Pour over the fruit. Then store as jelly.
Green Tomato Preserve
sliced
lemons
sliced,
picking out
all
the seeds.
of water
let boil
;
Do
Add
eight
pounds of sugar
let
boil
ginger root
ginger.
may
72
Take
Make
figs,
washed and
dried,
is
and
let
simmer
as any preserves. For a less sweet dish use a cup of sugar and a cup of water to enough figs
to
fill
a quart jar;
make
let
cook
canned
fruit in sterile
and
sterile covers.
Lemon
to taste,
may
be added.
hard,
red
Use only
perfect fruit.
Wash
if
fruit,
de-
put the
taste.
fruit
and sugar
in stone jars or
casseroles, in layers,
buds to
paper.
hours.
but will
adding cinnamon and cassia Cover the jars with a buttered Bake in a slow oven two and one half These may be stored as canned fruit, keep in earthen jars some time.
73
Langworthy)
Lay the
and
let
them remain
is
warm weather
them
suffi-
over.
may
all
be removed, and
the
salt.
Boil in
may
To
then soak again in cold water for a day, changing the water often.
Cook
for five
fruit in jars.
After cook-
the
jars.
Such preserved
it is
said, will
Pineapple Preserves
Cut
in slices
from each.
The
and stamp out the hard center large end of a pastry tube
74
Cook the
slices
in boiling
off the
it is
water.
ready
pound of sugar
and half a cup of water. Make a syrup of the sugar and water, together with the juice and
yellow rind of a lemon, for each two pounds of
fruit.
When
the
slices
of pineapple.
The pineapple
may
given above.
manner.
the syrup.
making
Gingered Apples
For five pounds of prepared apple, allow five pounds of granulated sugar, five ounces of ginger root, three lemons, and a pint of water.
Bruise the ginger root, and put
it
over the
fire
Let
it
ginger water.
tie
them
till
in a
them remain
the
the confection
finished.
Add
sugar and
the
apple.
Select
tart
look clear.
Then
store in jars.
two quarts of Use this water in cooking ten pounds of sweet apples, pared, quartered, and cored. Remove the apples from the liquid as they become tender and add more water as needed. When all are cooked, add about five pounds of sugar to the water in which the fruit was cooked, let boil, and then skim, put in the apples, and cook until they look clear. Store as canned fruit.
a quart of barberries in
Simmer
Persimmon Preserves
Take
fruit
yet firm!
The
Stew
must
in
and spread out to become cool and firm. Add a cup of cold water to every pound of sugar.
76
Spread on dishes in
Boil until thick.
the sun.
To
Return the
cans.
fruit for
twenty minutes.
Store in
Tomato Preserve
Select small,
half-ripe
or
green tomatoes.
are
The
small yellow,
pear-shaped tomatoes
Remove
the
fruit.
Weigh the tomatoes and take three fourths a pound of sugar to each pound of tomatoes. Allow a lemon for each two pounds of tomatoes. Cut the lemons in very thin slices and let cook
in
is
very tender.
Strain
off the
much more
boiling water as
to each
pound of
of lemon
and
let
through.
in jars;
till
well-reduced,
Ginger root
may
slices.
77
Use large French or Italian chestnuts. Put these up early in the fall before the nuts harden. Cut a half-inch slit in one side of the chestnut shells; let cook in boiling water two minutes, drain, and dry. To each pint of nuts add a teaspoonful of butter or oil and stir and shake in the oven three or four minutes then, insert;
slit
made
in the
remove
shell
gether.
is
in process,
to
Let
syrup
trated
till
they look as
;
through them
add a teaspoonful of
;
store in
Prepare
the
chestnuts
by the
recipe
for
78
Remove
on to a
tin or
aluminum
cup water
tablespoonful glucose
then wash
let
down
boil three
let boil
minutes
to 295
F.
White grapes are one of the Use only most perfect grapes and retain a bit of each stem. Fruit from which the juice will flow can not be used for this purpose. Grapes Glace should be eaten the day on which they are prepared nuts
and use
at once.
may
be kept.
79
Add
let
weight of sugar
cooking,
is
and
fifteen
stir
occasionally
while
about
minutes.
Marmalade
often
made
over
fruit, left
when
served peaches.
Quince Marmalade No.
Use
enough
in
same quantity of
lire
liquid.
Add
then
jelly-
when
boiling,
let boil
is
the syrup
when
tested
on a cold saucer.
Store in
glasses.
Cook the
nearly
an
hour,
drain,
and
80
cook until
preferred.
cup of sugar
twenty minutes,
sugar
made hot
oven and
cook
till
cut the
;
fruit
in
rather coarse.
of
new cheesecloth. Weigh the peel and pulp. Take three pints of cold water for each pound
of material.
Let
the
prepared
orange
and
lemon stand over night in the cold water, then cook until the peel is tender. Let cool over night. Take out the peel and gently press all the liquid from it. Measure and take a cup of sugar for each cup of material. Heat the orange to the boiling point, add the sugar, and let boil till the liquid drops in beads from the spoon. Store in glasses. The liquid pressed from the
peel
is
Mesfor
particularly
good
marmalade.
five
Allow one lemon to each four or oranges. Wipe each fruit with a damp
each in quarters, then cut each quar-
cloth, cut
slices,
discarding
for
slicing.
all
seeds.
for each
Take three pints of cold water pound of prepared fruit. Let the fruit
Cook
the peel
is
six hours).
Weigh and add one pound of sugar for each pound of material, let cook until the syrup jellies on a cold
Let stand again twenty-four hours.
dish, or to 218
F.
Amber Marmalade
1
1 1
grapefruit
orange
lemon
The
ingredients yield
marmalade.
Marmalade
Use the
for each
two
grapefruit.
Bitter
Orange Marmalade
in cold
water
off all
pineapple
3 pints
of water
to
each
4 oranges i lemon
pint of fruit
I
of cooked material
Remove the
the
"eyes" may be removed easily with a strawberry huller; with the same utensil or a silver fork, pick the flesh in shreds from the core; cut the oranges and lemon in quarters and each quarter in slices as thin as possible. Measadd the water, cover, and set ure the fruit let boil until the rind aside until the next day
; ;
of the fruit
three or
is
exceedingly tender
;
it
will
take
more hours
83
boil
when
tested
on a cold
little
dish.
longer
cooking than
marmalade made
Grapefruit
Marmalade
;
for
shred
fine.
Weigh the
fruit
and pour
let
over
(or
it
pound) of
In the morning
cook
day.
as
many
pounds of sugar as of fruit into the oven to heat. Heat the fruit to the boiling point, add the hot
sugar and
cooling.
let boil until
D. Chandler)
2 oranges
cut fine
i\ quarts sugar
and
let
Chop the
rind of
84
considerably.
Add
sugar and
forty
let
minutes or longer.
glasses.
The
recipe
makes
about ten
Take
six oranges,
of rhubarb.
the seeds.
fruit
and to
Set
then aside the next day. the rhubarb be young and tender, the skin may be retained, otherwise remove Cut the
hours,
set
the rind
is
very tender,
it
until
it.
add to the prepared orange and lemon, and get the weight of the whole mixture. Let cook until it thickens slightly on
stalks in half-inch pieces,
is
stored.
The marmalade
will stiffen,
it
on
cooling,
and care
be not overcooked.
85
six
ij pounds sugar
Boil
the
ingredients
together
rind
very slowly
until well
reduced.
The
of the orange
may be
tender before
carrot the
in a double
lemons
set to
let
cook
water;
cook an hour or
is
cook to a marmalade.
consistency
of
This marmalade
does
is
not
have the
This
marmalade made of oranges and grapefruit. marmalade may be used in making steamed carrot pudding, which is like an English plum pudding, the grated carrot being used in place of bread crumbs. Use marmalade to equal the combined weight of the carrots and sugar specified in the recipe. Use no sugar.
86
pound pound
figs,
cut fine
candied
orange
pounds sugar
Put
in a
saucepan in layers,
let
stand over
Tomato Marmalade
4 quarts ripe tomatoes 6 lemons
I cup raisins, seeded 4 pounds granulated sugar
in halves, lengthwise,
then
exceedingly thin.
Put
all
the fruit
stove, then
let
simmer
until the
mixture
is
The
2| quarts of marmalade.
Rhubarb Jam
5
(Mrs. Jordan)
2 pounds chopped figs
pounds rhubarb
small pieces
cut
in
2 lemons
6 pounds sugar
Two lemons
chopped
fine,
87
and
the
let
figs
Jam
Cook the
is
raisins in the
sugar,
and
let
simmer
until thick.
Gooseberry
4 pounds gooseberries 3 pounds sugar
I
Jam
pint red currant juice
add
boil
as needed.
Grape Jam
Wash
To
let
cook about
fifteen
min-
Jam
put
it
over the
lire,
and
let boil
twenty minutes
add part of the sugar, and when again boiling, more of the sugar; continue until all the sugar is used, then boil till, when tested on a cold saucer, the mixture does not separate or grow watery. By heating the sugar in the oven all
still
may
be added at once.
Raspberry or Blackberry
mash with
wooden
pestle,
let
lire
and
become very
Add
89
about a cup of
boil-
juice
may
This pulp
may
Simply heat
sterile jars.
it
Fill
Rhubarb Jam
(Scotland)
the
richest
colored
strings of skin,
underneath as
sugar,
it makes Take off the but keep as much of the red possible. Cut the stalks into
preserve.
and
let
simmer
added.
90
you have
if
Cut them
up,
press through
a silver spoon.
a potato
Add an
one lemon, and a dozen peach kernels. Cook very slowly half an hour, stirring frequently
to prevent burning.
Fig
Jam
Six
half;
pounds of purple figs, peeled and cut in two pounds of sugar. Cook until thick
and
seal hot.
Blackberry
Jam
Use three fourths a pound of sugar to a pound of fruit cook the fruit a little, mashing it meanwhile; add the sugar and set aside over night. Cook the next day until thick.
;
Strawberry
Jam
pound of
sugar.
hulled,
washed,
If eight quarts or
off a pint of juice
more
are to be
for
made,
slitted
pour
use.
and can
berries
some other
a
let
Break
up
the
with
cook
Apple
Jam
pare, quarter,
and core the fruit weigh the prepared apples and allow three fourths a pound of sugar to
each pound of
fruit.
Add water
let
to the parings
and
let
cores,
cover and
boil
about half an
then strain
soft,
and
clear.
The
juice
to a half-peck of apples,
may
be used to give
measure
the
cooked
and
allow
three
92
Jam
Pare the
fruit.
fruit
fourths to a full
pound of
Allow three fourths a pound of sugar to each fruit. Peel the peaches and cut the
pulp in small pieces ; remove peel and "eyes" from the pineapples, then pick in fine pieces or
grate
coarse.
The
proportions
of
fruit
are
as
much peach
;
as
pineapple.
The
lemon
other fruits
would be sufficient. If the additional flavor of lemon be desired, add the grated none of the white yellow rind of the lemons fruit and sugar into the Put the portion. saucepan in alternate layers. Heat gradually to the boiling point, then let simmer four or Do not five hours, or until smooth and thick. will thicken more on cook too long, as the juice
pound of
fruit
cooling.
93
6 pounds sugar
2 oranges
Seed
the
raisins,
;
cutting
each
in
halves.
Cook
fine,
half an hour
let
Cookit
to
Spiced Currants
Make
syrup,
using
for
each four
pounds of sugar, one pint of vinegar, two teaspoonfuls cinnamon, one scant teaspoonful cloves, one half teaspoonful mace or nutmeg,
and one fourth teaspoonful salt. When the boils, add the currants and let cook about ten minutes skim out the currants and let the
syrup
;
syrup boil
rants
till
and store
good spiced.
Gooseberries
may
also be
pre-
94
For each pound of stemmed currants take one cup of red currant juice and one pound of sugar. Heat all together to the boiling point
and skim
as needed.
Do
not
stir
Jam
Use equal weights of raspberries and sugar and half the weight of the raspberries in curLet fruit and juice boil together rant juice. then add the hot fifteen to twenty minutes
;
sugar and
the mixture
is
thick,
skimming
as needed.
Rose-leaf
Jam
(a
Gather the petals of fresh red roses, being sure that they are free from insects. Add an equal quantity of sugar and water enough to dissolve the sugar; set the whole in the sun
under glass until the sugar
cook for twenty
to serve this into jars and cork tight.
is is
well melted.
Then
jam with
95
coffee to guests
who
call in
the afternoon.
slice
thin in
bits.
To
each pound of the prepared pears allow three fourths a pound of sugar, half an ounce of green
ginger root, scraped or grated, and half a large
lemon.
layers,
The
if
may
be added,
de-
Cook
until clear
and thick
fruit, in
marmalade.
may
little
fruit is stored in
Raising
of pears
and grapes.
in just
;
the grapes, then let simmer enough water to keep them from
;
burning
let
simmer,
Cook and
store as for
96
reduced one
ing
half,
with
wooden
utensil
made
and
let
cook four
let
or five hours.
five
Add
cook
is
again
like
marmalade.
The wooden
Apple Butter
Pare,
quarter,
apples.
Add
cider to the
and
let
cook,
stirring occasionally,
and afterwards
Cook and
stir until
duced to a consistency
like that of
marmalade.
When
the cooking
is
nearly completed,
add
Water or
boiled cider
may
take the
97
Return to the fire and add as much apple jelly as desired and cinnamon bark for spice; let cook until thick; repress through a sieve.
sugar.
Tomato Butter
stirring frequently.
may
be used.
Plum
Butter with
Honey
Add
till
avoid burning,
to
just enough to
let
plums ;
cook slowly
softened and press through a colander. For two quarts of puree take one quart of honey
(or
half
sugar).
Heat the
water and
drain.
let
Grate the quintes, adding the pulp as grated to the quince liquid drained from the
skins.
When
all
are grated,
measure or weigh
let boil
in sugar
rapidly
twenty minutes, then store as jelly. Or boil the quince and water mixture twenty minutes,
add the sugar
utes.
(hot),
five
min-
Tomato Honey
To
in
cook rapidly
the water
is
a fine sieve.
pint take a
Measure the pulp and for each pound of sugar (two cups) and the
Let
all
juice of a lemon.
Apples or pears
may
be
99
Jam
Remove
gooseberries
Put the sugar into the saucepan with just enough water to melt it, between one and two cups as soon as it boils, add the fruit and let cook until
thick,
in
stirring
often.
the
and
and
cook until
thick.
berries,
Strawberries
may
Cut scraped
orated.
is
nearly evap-
To
water remaining in the carrots, then add the carrots and let cook until the syrup thickens.
Store as canned fruit or jelly,
ioo
Canned Apple
Juice, Sugar,
Jelly.
Page IIJ.
Page 83.
4 pounds sugar
Wash
skins.
in quarters
and
slice
Cook the
re-
seeds. To the pulp add the skins and the orange and let cook until the skins are tender add sugar and raisins and let cook until
;
move the
like
marmalade.
Plum Conserve
6 pounds plums
2 oranges, sliced J pound pecan or walnut meats, broken
3
pounds sugar
seeded
till
soft
and
Prepare the
let
stand in water
to cover over night, cook until tender, add with the raisins to the plums and sugar,
let
cook until
the huts
the mixture
is
like
marmalade.
101
Add
Remove
tomatoes.
oranges, a
Weigh the tomato and take pound of sugar to each pound Add the juice of two lemons and two level teaspoonful of cinnamon and
nearly
add one cup of seeded raisins and one fourth a pound, each, of candied orange peel and candied ginger cut in
thick.
When
done,
narrow
strips.
Pieplant Conserve
I
2 oranges,
grated,
rind
of
one
small pieces
pound
almonds,
and
pieces
cut
into
small
fruit
thoroughly and
cook rapidly
have to be
it
stirred
often.
color.
The
Put
rapid
cooking keeps
light
in
in nuts
fire.
two oranges
one half pounds of raisins, stoned. Pulp grapes, cook until soft, strain out seeds, add skins and
cook
fifteen minutes.
Add
raisins.
Rhubarb Conserve
3 pounds rhubarb 3 pounds sugar Grated rind and juice 2 lemons
J pound blanched almonds \ pound candied orange
peel
fine,
and set to cook. When the and the mixture is boiling chopped fine, throughout, add the almonds, and the peel shredded very fine, and let cook
and
is
rind,
sugar
melted
Store as
jelly.
rhubarb in
bits
cup blanched
sliced
almonds,
a cup water
Cook the
nuts twenty
five
minutes.
CHAPTER
IV
jelly is better
than
jelly that
has
The
fruit
of which
made
is
available at a season
when one
hours
many
comes
and store
when
jelly is desired, it
less
may
the table in
Stored in this
to raspberry,
way
apple juice
may
be added
juices
or
plum
juice to
with straw-
and
cherries, to
of the jelly.
The
proportions
the circum-
thought by
it
many
that
if fruit is
stirred
while cooking,
as
if it
will
were
left
but authorities
jelly
herself.
differ
on
this point,
maker
can
decide
this
Jelly
sarily
the latter
before being
made
into jelly.
it is
While
may
be
added to grapes or berries as an aid in extracting the juice. Water enough barely to cover
is
a necessity
when
and quinces.
It used to
be
handsome
third
may
"extractions" from currants; that is, from currant pulp cooked in water. But part of the fruit-juice drips through the bag formerly the rest of the juice was secured
;
105
pan, add water to cover, and stir until thoroughly mixed throughout, then cover and let
This product
will
is
known
as "extraction
It
2" and
make
a good jelly.
may
not be
made
diffi-
from the
cult to
first
extraction,
though
it is
often
distinguish
Often
several
extractions
made,
rapid
made
into jelly.
By
these
later extractions
may
product
may
be handled as the
extraction.
When
may
be
extraction.
is less
When
the
first
water
is
than at
extraction,
the
quantity
of pectin
present
is
The
jelly.
it is
of stems,
and clearer
will
be the
106
brighter and
is
by the
is
dissolved
then, as a corollary
will
improve
Honey may
jelly
making.
juice for jelly to the boiling
fire)
then
let boil
moderately from ten to twenty minutes, according to the water in composition or that added.
Add
stir,
the sugar,
made hot
in
and
let boil
from one to
minutes.
Or
cook until the boiling product "jells" as it drops from the spoon. If previous directions in regard to water have been followed, no
jelly
need
five
is
and again
is
after
a wasteful
is
added,
unnecessary.
If
two saucepans.
or
window
two or
from
three days.
"to stand alone" should lack sugar rather than contain an excess of it. Too large a proportion of sugar makes soft jelly.
jelly
jelly,
particularly
much
sugar or too long cooking before the addiinner skin of oranges and lemons
The white
may
be added to cherries,
Currants,
apples,
easily
partially
ripened
grapes,
fruits
sour
most
all
is
made
into
jelly.
is
The
pectin
is
content
not
large,
but this
each
fruit is of
Less acid
may
108
made
into jelly.
COVERING JELLY
When
etc.)
the jelly
as is
is
cold,
paper (such
Brush these on one side with brandy or alcohol and press, brandy side down, on the top of the jelly. The paper may be used without the brandy, even if the jelly is to be stored for months, and for immediate use the brandy is
superfluous.
Also
about
an inch longer in diameter than the glasses; brush the underside of the papers, on the edge, with mucilage or white of egg, then turn the
paper down, pressing
the glass, to which
it it
will
Jelly
and marmalade protected with paper keep in much better condition than when any other Store in a cool, dry means are employed.
place.
109
(a)
Put
a pestle, and
heat slowly
when hot
(b)
make one or two more extractions. Cover hard fruits, as apples, quinces, and plums, in water and cook until
soft.
The
skin, seeds,
color
and should
be retained.
When
soft,
drain.
The
sub-
gummy
Heat
it,
or
boil
to jelly.
3
Skim and
Cook and
directions.
fire
and heat to
in the oven,
or seven minutes
no
cup of juice;
then pour
let
boil
one or two
glasses.
minutes,
glasses
into
in a
the
The
as
if
must be ready
a
moment
of delay in turning
into the
glasses.
Cut
and
let
manner.
and a lemon cut in thin slices if desired mix thoroughly and let cook slowly until boiling throughout; drain in a bag and measure; let boil ten minutes (about), then add half a cup
;
in
Sugar as needed
in quarters,
Take
fire
to boil and
raisins
add the
and
syrup
drops
when
of apples
Juice."
Apple juice made from parings and cores may be used. See "Canned Apple
Or apples
set
cut in quarters
may
be used.
over the
a
fire
fruit
until
throughout;
drain in
Let the
juice boil
twenty minutes; add hot sugar in the proportion of three fourths a cup to each
112
from one to
six
is
added.
Variations of Plain Apple Jelly
extract.
When setting the apple juice to boil, add a lemon or an orange cut in very thin slices, first skim out the lemon or orremoving all seeds
;
Or
few moments three or four lemon verbena or rose geranium leaves. Or stir into it a teaspoonful of almond extract.
it
for a
in quarters,
removing imperboiling
Barely
cover
let
with
water,
Turn
For
and
stalks
Heat to the
let
add the
jellies.
boil
the syrup
Have ready
in a
filled
pan of
turn in the
When
remove
to a board or table.
Creme de Menthe
Jelly
cut
them
all
imper-
add water, to nearly cover them, cover closely and let simmer, turning them
fections;
all may be softened. Drain bag and measure the liquid. For each cup take three fourths a cup of sugar and for each eight cups a cup of creme-de-menthe cordial. Heat the sugar in the edge of the oven, leaving the door open that the sugar may not burn. Heat the apple juice to the boiling
occasionally, that
in a
"4
fire,
stir in
Crab Apple
Jelly
if
Wash
large cut
water and
jelly is
let
cook until
soft throughout,
make
made.
Spiced Apple Jelly
vinegar J pints r a
?
.
pint water
tied in
>,
J
bag
soft,
then drain
of juice and
i
1
pint vinegar
tablespoonful
mace blades
>
tied in
bag
"5
cup of
Jelly
little
water until
to the
Add water
then drain.
utes,
Take
twenty minlet
Sometimes a little longer boiling is needed, but not often. Wild plums are said to give good results. The two varieties of juice may be combined in such proportion as is deboil all over.
sired.
Wild Plum
Jelly
have had no experience in making jelly of wild plums, but have made it most successfully from damson plums, also from green gage
We
In mak-
we
used
little
making apple
it is
jelly.
water until
soft; drain
116
make
and
jellies.
quart cherries
pint apple juice
quart strawberries
pint raspberries
The
a
all
little
underripe.
the juice.
Heat
Strain
juice.
Add
Green Gooseberry
Jelly
Cook the
bag and
let
gooseberries
in
double boiler
into a jelly
If clog-
Turn
117
second
bag.
Measure the
juice
in
Skim
as
needed.
Then
add
point
needed
if
water
Gooseberry
jelly
is
much improved
Or the
if
one
currants
may
Remove
a slow
fire
simmer very gently, until the fruit is softened throughout then pour into a bag and drain off" all juice possible. Take one cup of sugar for each cup of juice; heat the sugar, spread on shallow dishes, in the oven; meanwhile heat the juice to the boiling point and let boil rapidly about five minutes, skimming as needed add the sugar and let boil until a little will jelly on a cold saucer or from the tip of the
and
let
; ;
118
Have ready
jelly glasses
on a folded
The
When
the jelly
fill
is
done,
jelly,
glasses,
with
When
cold,
Green Grape
Jelly
Wild grapes give the best jelly; pick the Free fruit just as it begins to change color. the grapes of stems and leaves, put them over a slow fire to heat gradually, cover the pan and
shake the saucepan occasionally until the
boils,
fruit
then
let
Turn
when
cool enough,
all
the juice
may
from the bag, or make several "extractions" Measure the juice; take as from the pulp.
many
sugar on agate plates into the oven, not too hot, and stir often while it is heating. Let the
juice boil
and
stir until it
filled
dissolved.
Have
the jelly
glasses,
them
empty the
jelly
Remove
this
to a board.
When
cold,
brandy,
may
be omitted,
and
finish
with rounds of paper that cover the top of the glass completely. Mint leaves are often cooked
with the juice of green grapes
jelly.
.to
secure mint
little
color paste
is
needed to get an
attractive color.
Raspberry Jelly
Can
the
make the
The
jelly
at once.
Raspberry
be half and
juice
may
firmer jelly.
half, or
may
apple juice.
Currant Jelly (Mrs. Henderson)
Remove
the currants.
Weigh the
fruit
Mash them
120
then
twenty minutes, stirring Drain in a bag into an earthen dish. Heat the juice to
let
boil briskly
let boil
immediately into
glasses.
Put on the
it is
Use a cup of
Several extractions
rants.
may
For the
first,
each cup of
juice.
121
With
on the
the juice.
Turn the
a
and
let
hang on
hook
through the
cloth.
begins.
Add
juice taken
and
in the oven.
Jelly
Uncooked currants from which the juice has been taken by pressure may be cooked with
apples or apple juice to
jelly.
make good
flavored
Canned apple
purpose.
juice
may
be available
for the
To
add one or two quarts of apple juice; let boil twenty minutes after boiling begins drain in
;
a cloth
hot in
add three fourths a cup of sugar made the oven for each cup of apple juice, and
;
let boil
jellies.
about
five
122
Heat
a
bag.
and allow
cup of sugar to
let boil till
Black currant
is
jelly,
even when
made
of dripped juice,
and the last of the juice is often secured by pressure and used with that dripping from the bag.
Black Currant Jelly No. 2
Wash
and
set to
cook in a double
juice,
boiler.
When
soft,
all
Measure the
let boil
about
five minutes,
to jelly.
Apple and Cranberry Jelly
The
may
be cooked
alone for
when used
123
or the
two
varieties of juice
latter,
may
be taken
separately.
For the
To
twenty minutes, add four cups and a quarter of sugar made hot in the oven, and let boil two
or three minutes. Strain the pulp left in the
sieve, reheat to the boiling
point remove from the fire and stir in two or two and one half cups of sugar. Do not reheat. This should be used at once, or by reheating to
it
may
be stored in a can in
Cranberry Jelly
by draining
fifteen to
twenty minutes, add the hot sugar, a cup for each cup of juice, and boil one or two minutes.
Cranberry Jelly No. 2
Wash
the cranberries,
let
cook in a double
124
let
drain;
when
cold,
Take
Reheat
one minute.
Quince
Jelly with
Honey
manner)
juice.
about twenty
minutes.
Use three
sweetening
of
be
strained
until
the
mixture
jellies.
This
jelly is quite
flavor.
Strawberry Jelly
berries,
As apples
it
is
sugar and
plenty.
make up
the jelly
when
apples are
Use one pint of strawberry juice to two pints of apple juice and three fourths a cup of sugar to each cup of fruit juice. Cook the apple and strawberry juice together from
manner.
125
twenty minutes
thermometer.
Have the
glasses
on a cloth
in
Fill
needed.
Rasp-
may
Blackberry Jelly
Heat the
pan of hot
the juice
add an equal measure of sugar made hot in the oven, and let boil about one minute, stirring
meanwhile.
into glasses.
Sec-
may
be pressed
Or
the
first
together,
and
when
well
for
reduced,
each cup of
and
let boil
to jelly.
126
Plum
wholly
Jelly.
ripe.
them
boil
thoroughly
cooked.
Then
Use an
Plum Marmalade.
Remove
is
and put them through a wire strainer. Sweeten to taste and simmer until the sugar is thoroughly
dissolved.
Green Pepper
1
Jelly
2$ cups sugar
2 green peppers
3 chili
in small pieces
discard a
from the
chili
peppers.
let
the
till
paste and turn into hot glasses. Or, the syrup drops in " beads " from
the
spoon.
127
and pare guavas. Slice fruit and set to boil with just enough water to cover. Simmer until fruit is soft and seeds drop from pulp. Strain over night through jelly bag. In the morning, measure and add juice of one lime to each quart of juice. Boil
rapidly until juice has boiled
fourth,
which can be told by the lowered ring on the inside of kettle. Then add sugar, one cup for each cup of juice, and boil until it drops thick from the spoon and is ready to jell.
Tomato
Jelly
Cut
ripe
(but
not
overripe)
let
tomatoes in
in a double
fire until soft
cook
Let
for
much pulp
For each quart of add the thin yellow rind and the juice of a
Let boil twenty minutes, then add a cup of sugar for each cup of the juice, set to
cook, and
jellies
lemon.
let
cook until
128
a little of the
mixture
on a cold saucer.
If the
tomatoes are
will restrlt.
This condition
of a cup
may
tomato
quartered
apples
may
be
cooked
with the
tomatoes.
129
CHAPTER V
PICKLE MAKING AND RECIPES FOR PICKLES
Brine
egg. in
which
be
up an
of water
made
in the
or a similar weight,
pickles stored in
on being
130
but they
will
absorb
vinegar
more
too
many
Green
pickles
Cloves are the strongest of the spices put in and should be used less freely than mace
or cinnamon.
tablespoonful of cinnamon,
When
it off,
same vinegar, or
a fresh supply,
and pour
cold.
Cover when
Pickles put
up
in a stoneware or unglazed
if
the vinegar
it is
and
jars,
spices are of
prefer-
able to store
them
and
opened as needed.
Use a wooden spoon, a porcelain or agate skimmer or ladle to take the pickles from an
I3i
fruit
may
made
into sweet
Often such
articles
must be cooked
is
added to them.
This
is
varieties of peaches
and
Vinegar
I
in slices
blossom
layers
night.
similar slices.
Cut the onions (peeled) in Pack the vegetables in a jar in with salt between. Let them stand over Drain off the brine. Repack the vegeends.
with the
peppers
earthen
onions
and
jar,
spices.
These
will
keep in an
but
may
be stored in cans.
The
may
be omitted.
132
Wash
the cucum-
salt
water.
Use
a generous
cup of
of water.
drain, rinse,
and pack
Add
few whole
spices.
scalding hot.
fruit;
having
For a greener
pickle,
put grape
over them
when
scalding
it.
Sprinkle
ginger
root,
green
and
red
peppers
133
tard seed
I
2 quarts boiling
I 1
horseseed,
etc.,
celery
pepper pods
Remove and
rest of the
discard
a thin slice
from the
;
cut the
tomato in thin
slices
the
salt,
ing, drain,
minutes ; then drain again. The next morning cook together, ten minutes, the gallon
boil fifteen
Add
stirring occasionally.
The
Mixed Pickles
i
3 tablespoonfuls white
mus-
tard seed
I
tablespoonful cloves
green
to-
matoes
Vinegar
134
discard the
first slice
tomatoes
from the stem end, then cut the rest of the in thin, even slices, cover with salted water (one cup to one gallon), and let stand
over night. Also cover the onions, cucumbers,
separately,
and
peppers
with
cut
in
salted
water.
good-shaped
cucum-
be
left
whole.
In the morning,
then pack in
vegetables.
mixing the
and red peppers here and there among the Fill the jars to overflow with scalding hot vinegar and seal at once. These are very crisp when first opened, but grow softer on
standing.
The combination
of colors
makes
Chow-chow (two
i
quarts)
large cauliflower
18 small cucumbers
i
quart vinegar
tablespoonful turmeric
2 tablespoonfuls mustard
1 1
cup
salt
let
water,
then drain.
I3S
two bowls and let stand over night. and put the vegetables together in a preserving kettle. Mix the mustard and turmeric with half a cup of water and pour it over the vegetables ; add the vinegar and let heat to the boiling point ; let simmer one hour,
Pour
off the brine
then seal in
jars.
if
possible.
full length,
strings, if present.
quart
Drain,
and dry on a
cloth.
chili
Pack
pepper
For each quart jar take a quart of vinegar, half a cup of brown sugar, a teaspoonful of white mustard seed, and half a
teaspoonful of celery seed
point and
fill
;
as
canned food.
136
them
full
length
let
water, and
drain, rinse in
Pour
in vinegar,
Mixed Mustard
1
Pickle
1 I
quart onions
quart green tomatoes
cauliflower
green peppers
Cut all the above in pieces and put separately in weak salt and water for twenty-four hours. Scald each separately in same water and drain.
Dressing for Mixed Mustard Pickle
6 tablespoonfuls white mustard seed
1 1
cup
flour
2 quarts vinegar
mustard
flour,
and
stir
into
continue to
stir until
the mix-
boiling water,
and
let
cook
fifteen or
twenty minutes
Wash the onions and cover them with warm water when quite cool, take off the
;
lukeskins
with a
silver knife.
let
minutes in the vinegar skim into add tarragon leaves and bits of horseradish; pour on the same or a fresh supply of vinegar, scalding hot, and store in jars, as canned food.
cans
Pickled Onions
Remove
with a
washed and dried cans, adding six to ten chili peppers and two tablespoonfuls of white mustard seed to each
silver knife.
Pack
in
jar.
Fill
138
Pickles
i
cup salt
3
3 large onions
3 3
I
pints vinegar
2
i
i I
green peppers
large ripe
cucumber
teaspoonful pepper
tablespoonful cinnamon
Chop the
vegetables;
;
and let stand over night in the morning, drain, add the other ingredients, and mix thoroughly
store without cooking in half-pint jars, so that
Piccalilli
cup turmeric
ounce celery seed \ pound mustard seed 3 red peppers, chopped fine i pound ground mustard
i I
Chop the
seeds, tur-
Then
reheat,
drain the
liquid
and again pour over the vegetables. morning. Then, when the mixture becomes cold, stir into it the ground mustard and curry powder, mixed
Repeat
this process the third
oil
Piccalilli
1 1 1
ripe
cucumber
head celery
sweet green pepper
large mild onion
Chop the
to
remove
all
the liquid
jars as
canned
fruit.
140
No. 3
six
Slice
medium-sized onions.
them with
cup and a half of salt and let stand over night. Drain in a bag. Then turn the chopped mixture
into a preserving kettle, cover with vinegar, and
set over the
fire.
Add
a scant teaspoonful of
turmeric powder mixed with vinegar, one teaspoonful of cloves, two teaspoonfuls of cinna-
mon, two cups of sugar, and a red pepper chopped rather coarse. Mix thoroughly and
cook until tender,
in fruit jars as
stirring occasionally.
fruit.
Store
canned
2 quarts vinegar
\ pound ground mustard \ pound white mustard seed 1 tablespoonful black pepper in slices.
Put
Put a heavy weight above and let stand over night. Drain off the liquid. Mix the seasonings with the
oil,
then gradually
stir in
the vine-
gar;
pour
141
Chop
Sprinkle
Then
salt and let stand over night. and add one teaspoonful of ground cinnamon, one teaspoonful of mustard seed, two
with
drain,
Mix and
let boil
two hours.
around the stem of green peppers, a short distance from the stem, then,
a
circle
Score
142
Page
137.
Page
14.2.
Take out
and discard the seeds and veins. Make a brine of salt and water strong enough to float an egg. Let the peppers 'stand twentyfour hours in this brine. Drain and fill with chopped cabbage, green tomatoes, onions, and peppers, either one alone or all combined,
in
such
proportion
as
is
preferable.
Season the chopped vegetables with mustard seed, grated horseradish, whole cloves, cinna-
mon
Prepare the
as in
manner
making
filled,
Use to
fill
the peppers.
When
in place
with white
in a stone jar,
and
Let
off"
and return to the peppers. Drain oF the vinegar, and scald several succeeding mornings.
in the
hot vinegar.
Then
and
set aside.
143
; ;
2 teaspoonfuls
ground mace
2 teaspoonfuls paprika
2 teaspoonfuls mustard
2 tablespoonfuls white
heads
white
cabbage,
mus-
tard seed
r
Spanish onions
2 cups
1
brown sugar
I
der
tablespoonful celery seed
tablespoonful salt
2 teaspoonfuls
ground
cin-
quart vinegar
Remove
if
watermelon
used, discard
all
and chop fine. Chop fine the peppers, cabbage, and onions, sprinkle with half a cup of salt, and let stand over night
drain, dry
on a
cloth,
Mix
the two
chopped preparations with the other ingredients and let boil nearly one hour. Store hot in sterilized jars as canned fruit.
144
3 ripe
seeds
Chop
cup of salt and let stand over night. Drain and add one quart of vinegar, half a teaspoonful of cloves, half a teaspoonful of cinnamon, half a teaspoonful of mustard seed, and two cups of sugar. Cook until tomato is tender.
Pepper Relish
12 large onions 12 large green peppers
Chop
exceedingly
salted.
Cover with
boiling
water slightly
then drain.
Do
pressing in a cloth.
Add one
quart of vinegar,
two from cucumbers pounds of coarse salt. Select Wash and wipe them six to eight inches long.
Boil and skim three gallons of water, and
carefully, then put a layer of
them
in a big stone
145
one that
the jar
Then put
of
till
and a bunch
dill
Proceed in this
way
leaves.
Fill
On
Quiet
fermentation takes
In
about two or
three weeks the cucumbers are done, and ought to be transparent, like amber, with a sub-acid
flavor,
the cucumbers.
One Quart
Fill
Dill Pickles
of a finger
dill,
or
more
desired.
When
the jar
is filled,
add a
Pour
in cold
water; put
tight as for
added
a very
if
little
be added,
the taste
liked.
Just a small
may
be added
These pickles
will
If a two-quart jar
is
used,
two
level
chop fine the onions and peppers with half a cup of parsley leaves, cover the whole with boiling water, set a plate above and let stand five minutes drain, add one cup of sugar, two
;
teaspoonfuls of
let boil half
salt,
;
an hour
2 tablespoonfuls salt
2 tablespoonfuls
brown
head white
sugar
cabbage
2 tablespoonfuls white mustard seed
Remove
fully
remove outside leaves washed peppers and hard center from the cabbage and cut in pieces; chop the cabbage and peppers; add the other ingredients, mix thoroughly, and store
in cans.
This
relish
may
it
if
good vinegar
is
used,
will
winter.
147
Corn Relish
2
1
3 cups sugar
head cabbage
f cup flour
5 cup salt
quart vinegar
quart vinegar
ears
mix together the seasonings and add the other quart of vinegar
into the hot vegetables.
flour,
gradually
(cold),
and
stir
Let
boil half
an hour.
Store in cans.
Cucumber Relish
Large, partly ripe cucumbers are liked best for
this
Cut the cucumbers in halves lengthwise, remove seeds and soft portion, then grate and measure allow half as much vinegar
purpose.
;
as there
is
pulp.
To
Mix
If
corks
are
used,
seal
with
wax.
Use
cider
vinegar.
148
Chop
cup of
of
salt,
fine a
add one
one teaspoonful and a half a teaspoonful of paprika, then add vinegar, scalding hot, to cover the
grated horseradish,
whole
store in
Red Cabbage
Pickle
move the
and remove the hard centers. Lay the quarters of cabbage in a stoneware jar, in layers, sprinkling each layer with salt.
four hours.
Drain
Drain
off
the water and measure it. Pack the cabbage in a clean, dry jar, sprinkling in whole cloves, blades of mace, white mustard seed, chili peppers, and coriander seed. Scald as much
The cabbage
will
White cabbage may be prepared in the same way. Half a cup or more of sugar may be
scalded with the vinegar
if
desired.
149
Money Mangoes
Cut out
mango.
an inch
The cube should be about one third With a skewer remove the in diameter.
through this opening.
soft center,
Cover the
mangoes with salted water (usual proportions), and let stand over night, then drain. If the
fruit
is
firm,
let
tender.
Take,
for
them stand
fill
in boiling
water to cover
fifteen minutes,
back
of
in place,
wooden toothpick to hold it in place. Pack the mangoes in a porcelain saucepan make a
;
mangoes.
Let stand
until
next
day.
it
Then
over the
mangoes.
days.
Repeat
let
this
Then
the whole
come to the
boiling
When
mangoes
in the jars,
add half a
ISO
Pickled Figs
Five quarts of
figs
with stems.
in salt
They must
be half
hours.
ripe.
Put them
Dry and
parboil in
alum the
size of half a
lime water.
clear water
Do
Wash
in
and dry.
Make
pound of sugar. Flavor with mace, cinnamon, and cloves. When the syrup has boiled, put Use glass jars. in the figs.
Pickled Figs No. 2
figs,
two pounds of
Boil
all
taste.
tofigs.
Can hot
in glass jars.
Wash and
carrots.
151
boil,
then
slice in as
many
canning.
pounds sugar
pint vinegar
pounds blackberries
skim, add
let
simmer
until thick.
When
Whole
I
cloves
3 ounces stick
cinnamon
to 3 cups water
The method
Hard
With
added.
152
and water, add the cinnamon and the crab apples a few at a time, and let cook until tender but whole; remove the crab apples to jars as they are cooked when all are done, reduce the syrup and fill the jars to overflow. With hard crab apples, cook till somewhat tender in water, then use this water in making the syrup, then return the apples to the syrup and finish as before. Before cooking, remove blossom end, wash, and wipe. Retain part of the stems.
;
cup water
pint vinegar
Remove
or
by dipping
Directions are
given elsewhere.
Have ready
a syrup,
made
of
then add a few of the peaches with one or two cloves pressed into each ; let cook a moment,
turning the peaches
sides.
if
necessary to soften
all all
When
it fill
the
153
When
make
Soak the dried peaches over night and the next day the skins can easily be removed from the most of Pin together two half-peaches of equal them. size with cloves and bits of cinnamon. Place them in cans, with an occasional almond to suggest a peach kernel, and pour over them hot,
peach pickle from the dried
sweet, spiced vinegar.
a
week before
using.
too ripe;
cut in
remove outer rind, and the inner soft portion with seeds. Cut the sections in small
pieces of as nearly uniform shape as possible;
let
stand over
again.
in boiling
water and
let
cook
Make
pounds of
154
Press
two
cloves
into
each
piece of
melon, and for three pounds of melon add three long sticks of cinnamon. Cook the melon in
the syrup until transparent;
return
all
skim into
jars,
fire
to reduce until
sterilized covers.
Cut in slices and remove the rind and seed portion. To each quart of cold water add one fourth a cup of salt pour this over the prepared melon to cover well and let stand over night. Drain and set to cook in boiling water. Cook only a few pieces at a time, and remove each the instant it is tender. If cooked longer,
flavored.
;
melon,
make
cinnamon bark in small pieces. Pour the syrup over the melon and let stand over night, then drain off" the syrup and pack the melon in jars reduce the syrup by boiling,
a full cup of
;
then use to
fill
the
jars.
iS5
2 tablespoonfuls white
mus-
namon
20 cloves
tard seed
2-
tablespoonfuls
grated
Sugar
Vinegar
horseradish root
chopped
Large,
for this
white,
pickle.
Do
not
Cut out
stone
if
;
a piece large
down
possible
in
side,
Put the
flesh
back
or
bowl
porcelained
Remove
fill
the open
run a needle with thread through the two parts of the peach and tie the
156
keep
a
the
peach
whole.
close
Set
the
stoneware jar
together.
Make
peaches.
Sweet Pickle
of
Tomato
One peck
with an even
Place
in
an
of onions, with
all
When
let
are used,
in
two teaspoonfuls, each, of mace, pounded cloves, celery seed, and mustard seed, and one of finely-pounded cinnamon. Add of purest vinegar a quantity which
brown
allspice,
will cause it to
be palatable to those
as
who
are to
Boil
partake of
crocks
it,
tastes
differ
greatly.
157
simmer
fine
until softened,
Add
this sifted
spoonful
canned
fruit.
Pickled Oysters
Pour half a cup of cold water over a quart of oysters and look them over carefully, to remove
bits of shell
;
cloth,
boiling point
fruit jar.
To
and a cup of cider vinegar heat to the boiling point and pour over the oysters
or
salt
;
more of
in the jar.
158
Mushrooms
if
Wash
thoroughly, and,
jars.
Put
in
warm water to
cover
steam
fifteen minutes.
Have
mustard
and
chili
peppers, to
into
the jars.
let
the jars.
covers, and
cook
then
screw
down
the
covers,
and
set
aside.
Pickled
Mushrooms No.
If the Agaricus campestris be the variety to be pickled, remove the caps from the stems or Peel the caps leave them in place as desired.
fruit jars
for each
two
jars
and partially
kettle,
fill it
with
and pour
in
cold water to
jars;
come
lids
half
way
put the
Have ready
a quart or
more of vinegar,
scalded, with
spices, cloves,
and
fill
the
like.
jars to
them
and
to overflow
let
Pickled Limes
made
of
and water.
placed on top.
Make
Let
boil in
two quarts of
boiling
Let boil
cold.
fifteen minutes.
become
Close securely.
after keeping
some months.
Pickling Olives
We
do not vouch
it.
we
are
half a
pound of concentrated
remain
in this
two days. Draw off" this and replace with the same quantity of a
fresh supply.
Draw
and cover
water
daily.
When
olives
have
terness, drain,
The
olives
may
be put into
fruit jars
fill
these
Sauce
2 tablespoonfuls salt 2 cups vinegar
1
green peppers
tablespoonful cinnamon
2 tablespoonfuls sugar
and other
half.
Slice a
onions.
Then
press
through a
Add one
quart of vinegar,
allspice; half
salt.
and store
in fruit jars or in
can of tomatoes
cinnamon
parsley,
branches
of
chopped
1
celery stalk
\ a cup of vinegar
162
garlic
is
remove the skins; add half a cup of salt, one pound of sugar, one tablespoonful of cayenne pepper, three teaspoonfuls, each, of ground mace and celery seed, two tablespoonfuls of ground cinnamon, and two quarts of vinegar. Boil
slowly until reduced one half, then pass through
a sieve, reheat, and store in sealed bottles, or
in
tight-closed
is
cans.
larger
quantity
of
spice
desired
by many.
mon
I
1
teaspoonful allspice
gar
nutmeg
Slice the
simmer
163
strain
new
corks and
Mushroom Catsup
Pick over (wash and drain,
if
needed) one
peck of mushrooms
the
fire
slice these,
with a
little
mushrooms
are
soft;
fine sieve.
To
the
teaspoonful of cayenne,
two
tablespoonfuls of mustard,
one tablespoonful
mace and
cloves (ground).
Cook about
is
half
an hour longer
as
them
in halves,
Drain
off"
164
and two
level
tablespoonfuls of grated
horseradish.
bottles.
Cranberry Catsup
S
i
pounds cranberries
pint vinegar
tablespoonfuls cinnamon
Cook the
through a
press
and
let
simmer
until thick
some
year.
4 ounces
3 3
raisins
5 ounce cayenne pepper 14 ounces tart apples 2 cups strong vinegar 4 ounces sugar
raisins,
and
garlic fine;
chili
peppers
if
may
replace the
165
Put
all
these
ingredients
when
and pound as smooth as possible. The apples are weighed after paring and coring. To the apples add the vinegar and sugar and let cook until the apples are soft throughout beat
the
salt,
;
smooth and
let cool,
Pepper Vinegar
Half
in
fill
half-pint
chili
jar.
Keep
is
The
vinegar
It is used in soups
Tarragon Vinegar
Use
Cover and
;
strain
through a napkin or
with a close
felt
fitting cork.
166
vinegar
Put the rest of the berries into a clean bowl and pour the liquid over them cover and let stand until the next day. Strain off the liquid and heat to the boilStrain off the liquid.
;
ing point
minutes.
be corked tight.
This
is
used as a beverage in
Meat
cloves
tied
in
from rasp-
berry vinegar
dozen
cheese-cloth
Simmer
all
through
cheese-cloth.
Add
the
dissolved.
in a
two or three
jar.
gallon jar.
Set
it
Then skim,
strain,
is
and bottle. It is now ready for use and pronounced not only good to the taste but
a healthful drink.
168
CHAPTER
VI
MISCELLANEOUS RECIPES
Raspberry Shrub
Pour one
of raspberries and
let
To
let
half an hour.
when
cold.
Crystallized Fruits
Pineapples,
apricots,
pears,
cherries,
and
the
for
crystallization.
In general,
syrup
and stored
in tightly-closed receptacles.
Blackberry Cordial
Crush the berries with a pestle, turn into a and with the pestle and a spoon press out all the juice possible. Let stand an hour or
bag,
169
let
juice,
take
two
let
when
cold,
cool
is
added to it. Delaware cherry vinegar is much esteemed as raspberry vinegar. This
the fruit
itself.
as
is,
pound
of
gently so
up the
fruit,
wooden
spatula, or spoon,
a good thing
The
fruit
may
I/O
The
result
is
pronounced
delicious.
Candied Cherries
The cherries cannot be from the maraschino cherry. The Mt. Morenci, or any firm cherry, is best adapted for
purpose
;
this
amount of
cherries desired
twenty-four
hours
this
makes
them
firm
then drain.
days;
stir
and
seal.
Keep
Wax
a stick of seal-
wax
and
with the hot wax completely cover the ends of the stems, thus excluding air and retaining
juice.
in a
between the
Put
figs in
pan.
Make
Cook
same syrup half an hour, leave again over night, is transparent, and leave Then drain on plate, spread on until cold. mosquito netting stretched over pan or tray,
and dry thoroughly.
Wet
it.
this process
ing.
and
finish
is
them
early in
When
the sun
This
may
be done in a cool
oven, but they lack the fine flavor of the sundried peach.
Pare
fine
them
to one
will
Drop
made
This quantity
It will begin to
have
transparent
look
when
roll
ready.
in
Lift
powdered
dry dish.
When
perfectly dry,
pack
in a jar
When
preparing for
in the
and stew
same
fine a
water.
They
will
be found to have as
will
flavor as the
keep any
length of time.
Dried Celery and Parsley Leaves
When
off
any of the stalks. Wash thoroughly. Place on a light brown paper and put in warming oven
to dry quickly.
When
the hands or
roll
These should
stuffings,
is
desired,
added
all
to a
also are
Even though
may
be had
winter,
When
using onion in
any
Dried Raspberries
the
best
for
this
purpose.
They
The
fruit
ered by clean hands, so that it need not be washed before drying. Look over carefully and spread in layers, three berries deep, on earthen plates or granite tins. Set in the oven or on the back of the stove
until
simply
warm enough
Stir occasionally
orig-
gether,
It
plates
may
be put to-
a fresh supply.
will
thirty-six to
forty-eight
hours to remove
the moisture.
Then
the
the berries
In doing
this,
watch constantly,
lest
Pack the
or baking-powder cans
may
be used.
many thicknesses of clean paper as will shut down with the cover, the edge showing below the cover when it is on firmly, so as to make it moth-proof.
top as
In a day or two take off the cover; heat enough to remove
if
any
and put on a
will
dry paper.
place.
The
dishes
may
way
keep for
years;
it is
and,
and preserved fruits. Before using carefully wash in lukewarm water stew for a long time add sugar just before servin plenty of water
; ;
ing.
Remove
it
and cut
an inch wide.
Weigh the
175
weight in sugar.
and
let
In
the morning
let
simmer
is
very,
very tender.
It
will take
or six hours.
may
the
not be
kettle
Drain
Gook
simmer very slowly until thick (nearly all absorbed) and the
let
when partly cooled, pick out the pieces of peel, roll them (with a fork) in granulated sugar, and set them on waxed
peel comparatively clear;
paper to dry.
If the peel
hot syrup,
soft
;
little
until
then again
granulated sugar.
has been cooked.
If
Peel,
etc., is left
Candied Fruit
Stone cherries.
Remove hard
176
center
and
slices.
Let cook
For a pound of
drained
fruit,
Remove from
in
a shallow dish.
fruit.
the
Return to the
Drain on a
sieve.
To
cook to 23 8 F. Put in the fruit, let boil once, and set aside over night. Repeat this process
three times, adding half a cup of sugar each time.
The
up
fruit,
by this time,
it
will
all
the syrup
will absorb.
little
and store
slices
in glass, tightly-closed.
apple in
may
five
syrup
fruit
four
or
Each variety of
should take up
fruit is
Where
fruit
crusts,
next boiling,
do not add the half-cup of sugar at the but add a few tablespoonfuls of
boiling water.
177
seeds;
made
of half a cup
Let cool
in
to the weight
pound of sugar
let
let boil,
and skim.
In
remove and
thick
;
stand
over night.
syrup, pour
again.
citron,
reheat the
let
stand
Repeat
more syrup.
Then
store.
How
to Preserve
Eggs
To
wax,
in
them
sawdust, or meal.
Eggs may be kept fresh in a cool, dry place for months by packing them, small ends down,
in a
salt.
The
shells
The
egg firmly
salt,
Fine rock
is
such as
is
adapted to
this purpose.
Department)
Fill
with eggs.
To one
known
as soluble glass
and
silicate of soda,
add
glass.
it
When
them.
cover
is
cold,
pour
Keep the
vessel covered
and
in a cool place.
To Preserve Eggs
for
Use
in
Winter
mon
salt;
179
quart salt
ounce saltpetre
Rub
dissolve
For
less
salt
in the brine.
80
INDEX
Amber Marmalade,
82
Beets, Canned, 24
Jam, 92
Jelly,
112
Jelly, 113
and
Mint
"3
Juice, 39, 51
Jam,
Jelly,
89, 91
126
Jam, 93
Sauce,
Boiled
Cider,
Blueberries,
Canned,
37,
in
Jelly, 123
Canned, 38
Gingered, 75 Glaced Crab, 73 Pears, and Quinces, 17 Spiced, Pickled Crab, 152 Asparagus, Canned, 26
Brandied French Chestnuts, 78 Peaches, 64 Brine for Pickling Meats, 180 Broths and Meats, 4 Brussels Sprouts, Canned,
29
Butter, Apple, 97, 98
Barberry
Jelly,
112
Sauce, S3
and
Sweet
Apple
Pre-
serve, 76
Tomato, 98
Cabbage, Red, Pickle, 149 Candied Cherries, 171
Citron, 178
Bar-le-duc Currants, Gooseberries, etc., 72 Beans, Canned String, 25 Pickled String, 136, 137
l8l
Index
Candied Fruit, 177 Grapefruit and Orange
Peel, 175
Canned Apples, 38
Asparagus, 26 Beans, String, 25 Beets, 24
Blackberries, 43 Blueberries, 37, 38 Apple Cider Boiled
Berries without Cooking, 44 in Cold Water, 54 Pineapple, 49 with a Saucepan, 21 Wash-boiler, with a Cooker, or Steam Canner, 22 Carrot Conserve, 1 00 Carrots, Canned, 28 Sweet Pickled, 151 Sweet Melon, Casaba
Canning
Chicken Broth, 53
Corn, Sweet, 30
Figs, S3 Foods, 8
Gooseberries, 55
Canned, 45
Preserved, and Delaware Cherry Vinegar, 170 Cherry Preserves, 63 and Pineapple Preserve,
Plums, 42
Pumpkin, 31
Raspberries, 42, 43
Brandied Chestnuts, French, 78 Vanilla Glace, 79 Chicken Broth, Canned, 53 Chili Pepper Vinegar, 166
Chili Sauce, 162
Tomatoes,
33,
34
18a
Index
Chutney, 165
Cider, Boiled, 51 Citron, Candied, 178 Citron Melon Preserves, 60 Conserve, Carrot, 100
Grape, 101
Pieplant, 102 Pineapple, Rhubarb, and
Dressing for Mixed Mustard Pickle, 137 Dried Celery and Parsley Leaves, 173 Dried Peaches in Sugar, 172 Dried Raspberries, 174
Effects
179
Solution for
Preserving,
Corn, Canned Sweet, 30 Relish, 148 Covering Jelly, 109 Cranberry Catsup, 165 Cranberry Jelly, 124
Canned, 53
Glace, 172
Pickled, 151
Creme de Menthe
114
Jelly,
Tomato, 71
142
Cucumber Chow-chow,
Pickles, Sour, 133
Funnel,
Cumquat
Currant
Preserves, 68, 69
79
Figs, 172
Canned, 44 Spiced, 94
Dandelion Wine, 168 Dill Pickles, 145, 146
183
Index
Gooseberries,
Bar-le-duc,
Jam,
Fig, 91 Gooseberry, 88
Gooseberry
apple, 100
and
Pine-
Grape, 88
with
Pineapple,
Raspberry, 89, 95
Rhubarb,
Sweetmeat, 103
Grapes, Spiced Pickled, 158 Preserved by Sealing
Jelly,
6
1
Wax,
171
23
84 Green Pepper
127
Stuffed
Mangoes
Green Tomato
Preserve, 72
or
Peppers, 142
Pickles, 132
Guava
Jelly, 128
Spiced Apple, 115 Barberry, 112 Blackberry, 126 Blueberry, no, in Crab Apple, 115 Spiced Crab Apple, 115 Cranberry, 124
Jam, Apple, 92
Apple, Peach, Pear, and Quince, 93 Blackberry, 89
Currant, 120, 121, 122 Black Currant, 123 Five Fruit, 117 Green Gooseberry, 117 Grape, 118 Green Grape, 119 Guava, 128 Green Pepper, 127 Plum, 127
184
Index
Jelly,
Plum and Crab Apple, 116 Quince, with Honey, 125 Raspberry, 120 Raspberry and Currant,
121 Strawberry, 125 Tomato, 128 Variations of Plain Apple,
Marmalade, Rhubarb,
87
86,
"3
Wild Plum, 116 Jelly Bags and "Extractions," 11
Juice, Apple, 39, 51
Muskmelon, Sweet
155
Pickled,
Lemons, Canned, 55
Limes, Pickled, 160 Preserved, 74
Mangoes,
Green
Pepper,
malade, 83
with
Marmalade, Amber, 82
Grapefruit, 83, 84
Mock Orange, 86 Orange, 81, 82, 83 Orange and Pineapple, 83 Peach, 80, 91 Plum, 127 Quince, 80
Parsley, Dried Leaves, 173 Paste, Tomato, 35 Peach Jam with Pineapple,
93
I8 5
Index
Peach and
Cherry
Pre-
serves, 59
Peaches, 18 Brandied, 64
Canned,
39,
40
Sour
Cucumber,
133
146
and Tomatoes, 18
Pear Chips, 96
Pears, 17
Canned, 41
Peas, 27 Pectin, 6
Rummage, 139
Green Tomato, 132 Green Tomato Sweet,
133 Pickling Olives, 161
Candied Grapefruit and Orange, 175 Pepper Relish, 145 Pepper and Cabbage Relish,
Peel,
147
Rhubarb,
Pin
and
Orange
150
Conserve, 84
Money Mangoes,
Persimmon Preserves, 76
Piccalilli, 139, 140,
141
Pickle,
Sweet, of Tomato, 157 Pickled Beets and Horseradish, 149 Blackberries, Sweet, 152
Jelly,
Marmalade, 127
Possibilities, 127
Preserves, 62
Plums, 17
Limes, 160
Canned, 42
Points
to
Remember
in
Canning, 23
(86
Index
Points
to
Remember
1
in
Jelly
Making,
10
Points to
Apple, 63 Strawberry, 63
Preserve,
Tomato, 77 Green Tomato, 72 Yellow Tomatoes or Cape Gooseberry and Pineapple, 67 and Cherries Preserved Delaware Cherry Vinegar, 170
Strawberry and Green Gooseberry, 68 Strawberry and Pineapple, 67 Watermelon Rind, 60 Pumpkin, Canned, 31 Golden Chips, 70 Preserves, 69
Quince Honey, 99 Jelly with Honey, 125 Marmalade, 80 and Sweet Apple Preserves, 63
Quinces, 17
Gooseberries, 65 Grapes, 171 Limes, 74 Peaches, 59, 65 Preserves, Conserves, Marmalades, Butters, Jellies,
Whole
Rack
Raspberry Jam,
Jelly,
89, 95
120
Jelly, 121
Preserves, Cherry, 63
and Currant
Juice, 51
42,
Orange, with Honey, 60 Peach and Cherry, 59 Persimmon, 76 Pineapple, 74 Plum, 62 Pumpkin, 69
43.44
Dried, 174 Spiced, for Meat, 167 Relish, Corn, 148 Cucumber, 148
India, 144
I8 7
Index
Relish, Pepper, 145
Pepper
and
Cabbage,
H7
Pepper and Onion, 147 Rhubarb, Canned, 54 and Pineapple, Canned, So
Conserve, 103
and
Green
Gooseberry
Preserves, 68
and PineapplePreserve,67
Stuffed Peppers, 142
Rummage
Pickles, 139
162
Tomato
of Fruit for Preserves, etc., 16 Selection and Preparation of Vegetables for Canning, 19
Honey, 99
Jelly,
128
Marmalade, 87
Paste, 35 Preserve, 77 Sweet Pickle of, 157
Shrub, Raspberry, 169 Solution for Preserving Eggs, 179 Spiced Apple Jelly, 115
Needed
for
Can-
167
188
Index
Value of Fruit
ary, 2
in the Diet-
Watermelon
serves,
Rind
Pre-
60
Value of Food,
Vegetables
3
as
Pepper,
and Other Food Spoil, 4 Wild Plum Jelly, 116 Wine, Dandelion, 168 Wire Basket, Puree Sieve,
Colander, Funnel,
11
etc.,
189
JFORKS ON COOKERY
COOKING FOR
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TWO
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net.
A Handbook for Young Housekeepers. By JANET McKENZIE HILL, editor of "The Cooking School
Fully illustrated,
in sim P Ie and concise style, those things that are -c. , essential to the proper selection and preparation of a reasonable variety of food for the family of two individuals. Menus for a week or two in each month
^P!?
'
t0
are included.
" c ?king for Two is one of those fillers of a long-felt want which tend to materially lighten life's burdens. It is a mine for delicious dishes of a quantity sufficient for two persons, and various to a degree. 'New York Times.
' '
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in which a waitress is employed, giving the and most valuable information on the care of the dining-room and pantry, the arrangement of the table, preparing and serving meals, preparing special dishes and lunches, laundering table linen, table decorations, and kindred subjects. The book is a guide to ideal service. " Defines good service so clearly and comprehensively that it should be in every household." The Independent, New York.
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Contains over 800 recipes for entrees, including a chapter on planked dishes and those served en casserole, together with a choice collection of menus.