SOME FAVORITE CHAFING DISH CONCOCTIONS.
Cream Sauce.—
2 tablespoons flour. 1/2 teaspoon salt. 2 tablespoons butter. 1/4 teaspoon pepper. 1 cup milk.
Melt the butter and stir in the flour and seasonings until smooth; add the scalded milk slowly, stirring constantly. Cook until of the right consistency. This makes a medium thick sauce, the thickness of which can be varied by increasing or diminishing the amount of flour. This is the foundation for a great number of chafing dish recipes, such as creamed dishes. A richer sauce may be made by substituting cream for milk and omitting most of the butter.
Creamed Chicken.—
1 cup cold flaked chicken. 1/2 teaspoon celery salt. 1 cup thin cream sauce. 1/4 teaspoon curry powder.
Prepare one cup of thin cream sauce and season with the celery salt and curry powder. Add the chicken and when heated through pour over slices of toast or into timbal cases. Garnish with parsley. Any desired seasonings can be used in place of the celery and curry.
[DOMESTIC SCIENCE 829]
Chicken a la Goldenrod.—
1 cup cold flaked chicken. 2 cups thin cream sauce. 6 hard cooked eggs. 1/2 cup mushrooms. Seasonings.
Cut the eggs in slices, putting two yolks through a potato ricer. Make a thin cream sauce, season as desired with celery seed or curry. Add the chicken and mushrooms, drained from their liquor. When hot, and just before serving, add the eggs. Pour the mixture over rounds of toast and over the top of each portion sprinkle some of the yolk which was forced through the potato ricer as a garnish. A bit of parsley improves the appearance.
Creamed Beef.—
1 cup shredded dried beef. 1 cup medium cream sauce. 4 hard cooked eggs, Seasonings as desired.
Prepare the cream sauce, add the beef and hard cooked eggs, cut into slices. When heated through pour over toast diamonds. Garnish with parsley and serve hot.
Cheese Fondue.—
2 cups grated cheese. 2 tablespoons butter.
1 cup soft bread crumbs. 1/2 teaspoon salt.
1 cup cream or milk. 1 teaspoon dry mustard.
3 eggs. 1/2 teaspoon paprika.
6 slices buttered toast.
Melt the butter and add the seasonings. When hot add the cheese and the bread crumbs which have been soaked in the milk. When very hot add the egg yolks which have been well beaten. Mix thoroughly, then fold in the whites of eggs beaten stiff. Let cook several minutes over the hot water, then pour over the buttered toast.
Curried Toast.—
1 cup cream sauce. 1 teaspoon curry powder. 4 hard cooked eggs. 6 slices buttered toast.
Make a cream sauce using the curry as seasoning. Chop the eggs fine, add to the cream sauce and when hot pour over the toast. Garnish with parsley.
Eggs and Cream.—
6 eggs. 1 cup cream. 1/4 teaspoon salt. 1/8 teaspoon cayenne. 2 teaspoons Worcestershire Sauce. 1 tablespoon butter. 6 slices toast.
Put the cream and seasonings in a dish. When almost boiling drop in the eggs and put in the butter cut in bits. When the eggs are poached serve on the toast which has been dipped in melted butter. Garnish with parsley.
Creamed Oysters.—
1 qt. oysters. 4 tablespoons butter. 1 cup cream. 1/4 teaspoon salt. 1 teaspoon parsley, minced. 6 slices toast.
Remove the hard muscles from the oysters, scald and drain. Melt the butter, add the cream and seasonings. Cayenne, celery salt, Worcestershire sauce and onion juice are good seasonings. When this is hot add the oysters, cook two minutes and serve on the toast. The bread should be toasted on one side only. Sprinkle with the minced parsley.
[830 MOTHERS' REMEDIES]
Welsh Rarebit.—
1 tablespoon butter. 1/4 teaspoon mustard. 1 cup soft mild cheese. 1/4 teaspoon salt. 1 egg. Few grains cayenne. 1/2 cup ale or beer.
Cut the cheese into small pieces and beat the eggs slightly. Put the butter in the chafing dish, and when it is melted add the cheese and seasonings, stirring constantly. Add the ale slowly and when smooth the slightly beaten egg. Much of the success of a rarebit depends upon the cheese. It should be smooth and creamy, and never stringy. Cook over hot water. The rarebit may be served on toast or wafers.
Cream Welsh Rarebit.—
1 tablespoon butter. 1 cup soft mild cheese. 1/4 teaspoon salt. 1/4 teaspoon mustard. Few grains cayenne. 1/2 cup milk. 1 egg. 1/8 teaspoon soda.
Follow directions for welsh rarebit (above) adding the soda with the cheese and the milk in place of the ale. Curry powder and celery salt make good additions as seasoning.
Curry of Tomato.—
4 tomatoes. 1 tablespoon butter. 1 tablespoon flour. 2 teaspoons curry. 1/2 teaspoon onion juice. 1/2 teaspoon salt.
Select large, firm, fresh tomatoes. Peel and cut in slices. Melt the butter in the blazer. Add the tomatoes and cook for several minutes. Add the cream, flour and curry and seasonings. When hot serve on toast. Care must be taken or the acid in the tomato will curdle the cream.
Salted Almonds.—
1 cup almond meats. 1/2 cup olive oil.
Cover the almonds with boiling water. Remove the skins, then soak for several hours in strong salted water. Drain and dry. Put in enough olive oil to cover the bottom of the blazer. Put in the nuts and cook until brown. Drain on paper. A shorter method is to remove skins and dry the nuts, then cook in olive oil until brown, and while draining to sprinkle them with salt. Peanuts, pecans and walnuts can be prepared in the same way. Butter may be substituted for olive oil, if desired.
[CANNING, PICKLING AND PRESERVING 830]
ONE HUNDRED CHOICE RECIPES
on
CANNING, PICKLING, PRESERVING, JELLIES, JAMS
MARMALADES, RELISHES, CATSUPS, SPICES.
FOREIGN WORDS IN THE MENU.
In this list are many of the foreign words used on menu cards in hotels, with their translation:
Cafe—Coffee.
Demitasse—After-dinner cup of coffee.
Frappe—Semi or half-frozen.
Fricasse—Stew.
Fromage—Cheese.
Glace—Frozen.
Cafe au lait—Coffee with hot milk.
Neufchatel—A soft Swiss cheese.
Timbale—Pie crust baked in a mould.
Croutons—Bread toasted in squares, used for soup and in garnishing.
Bouillon—A clear broth, usually of beef.
Au Gratin—Dishes baked, prepared with cheese.
Menu—Bill of fare.
Puree—Ingredients rubbed through a sieve; usually the term given a thick strained soup.
Tutti Frutti—Various kinds of fruits (chopped fine).
Consomme—Clear soup.
Jus—Gravy or juice of meats.
[832 MOTHERS' REMEDIES]
CANNING.
1. Apples and Quinces.—Pare and cut the apples and quinces, the same amount of each. Cook the quinces in enough water to cover them until tender. Remove these from the water and cook the apples in the same liquid. When these are done put in a jar or kettle a layer of quinces, then of apples until all are used. Pour over them a syrup made of a half pound of sugar to pound of quinces, dissolved in a little water and let it stand over night. The next day heat them thoroughly and seal in cans.
2. Apple Sauce.—Take as many apples as desired, pare them and cut in quarters. Put in a stew pan filled about two-thirds with water and cook until tender. Remove from the fire and beat up thoroughly, adding a teaspoonful of butter to a quart of apple sauce, half cup sugar and grate in a quarter of nutmeg. Serve with or without cream.
3. Apples to Can.—Cook the same as for apple sauce, leaving out all seasoning and sugar. Put in glass jars and seal. When these are opened in the winter, just add such seasoning as may be desired.
4. Apple Butter.—Five pounds of brown sugar, three gallons of cooked apples, one quart of cider vinegar. Boil this down to about two gallons and season with cinnamon.
5. Canned Pears.—Prepare a syrup of one pint of water and one cup sugar to one quart of fruit. Before doing this, have your pears all pared and ready for the syrup when done. As you pare each piece of fruit drop it into a dish of cold water. This will prevent the fruit from turning dark. When the syrup has come to a fast boil, put in the pears carefully and boil until they look clear and can be easily pierced with a fork, which will probably be about twenty minute. Then done place in glass jars.
6. Canned Pineapple.—Pare the pineapple and cut in slices about one-half inch thick. Be sure that all the eyes are cut out, as the fruit will spoil quickly if these remain in. Make a syrup of one pound of sugar to quart of water. When this syrup becomes thick enough, add the fruit and let boil about fifteen minutes. When done place in glass jars and seal while hot.
7. Canned Peaches.—Pare the peaches and cut in halves and lay in a dish of cold water until ready to put in the syrup. Make a syrup of one quart of hot water to a pound of sugar. Let this cook to a syrup, then add the fruit. Cook about eight minutes. Put in glass jars and seal while hot.
8. Brandy Peaches.—Drop the fruit into hot water. Let it remain there until the skin can be taken off easily. Make a very thin syrup and cover the peaches, after skin has been removed. Boil in this thin syrup until the fruit can be pierced with a straw. While these are cooking make another syrup, very rich, into which put the fruit after it is done. Remove this from the fire and add an equal quantity of brandy while the syrup is still hot.
9. Canned Plums.—Wash the fruit well in cold water, then add one pound of sugar to a pound of fruit and let boil ten minutes. When done put in glass jars and seal while hot.
[CANNING, PICKLING AND PRESERVING 833]
10. Canned Strawberries.—Wash the berries thoroughly before removing the stems. Then weigh them, and to each pound of berries allow a half pound of sugar. Let these boil about ten minutes, and they are ready for the cans.
11. Canned Rhubarb.—Take rhubarb when it is young and tender, or even the later plant will do, cut into pieces about an inch long. Wash well and put in glass jars, into which has been poured a cupful of cold water. Fill the jar full of the rhubarb and then cover completely with water. Seal and put in a cool place. When opened in the winter time a few minutes' boiling with sugar added will make a delightful sauce.
12. Canning Corn.—The following is one of the safest and surest ways of canning sweet corn, without the use of acids or the necessity of putting up the corn with tomatoes, etc. Cut the corn from the cob and put in glass jars, pack down tightly and screw covers on loosely to allow the air to escape. Set the jars in a boiler and fill the boiler with cold water until it reaches the rim of the jars and let boil for four hours. Remove the cans and when sufficiently cool tighten the lids and set them away. A good plan is to place a board or some corn husks in the bottom of the boiler on which to set the jars to prevent them from cracking. Corn will keep as long as you want it if canned in this way.
13. Canned Grapes.—Take the grapes and wash them thoroughly. Have two dishes on the table. Put the seeds in one dish and the skins in the other. Boil the pulp until all the seeds come out easily, then put through a sieve. Add the skins, allowing one-half pound sugar to one pound of fruit. When done put either in glass jars or crocks, taking precaution to see that they are sealed tightly in either case.
TABLE FOR CANNING FRUIT.
Time
Quantity of sugar for boiling
per quart. fruit.
Apricots 2 teacupfuls 10 minutes
Sour Apples 1-1/2 " 10 "
Crab Apples 2 " 25 "
Black Berries 1-1/2 " 6 "
Gooseberries 2 " 8 "
Raspberries 1 " 6 "
Huckleberries 1 " 5 "
Strawberries 2 " 8 "
Cherries 1-1/2 " 5 "
Currants 2 " 6 "
Wild Grapes 2 " 10 "
Sour Pears (whole) 2 " 30 "
Bartlett Pears 1-1/2 " 20 "
Peaches (in halves) 2 " 8 "
Plums 2 " 10 "
Peaches (whole) 1 " 15 "
Pineapple (sliced) 1-1/2 " 15 "
Quinces 3 " 30 "
Rhubarb 3 " 10 "
Tomatoes 0 " 20 "
[834 MOTHERS' REMEDIES]
PICKLING.
1. Tip-Top Pickles.—Take one peck green tomatoes, one dozen large onions. Slice both of these in separate kettles, sprinkling salt between the tomatoes, then letting them stand two hours. Pour scalding water over the onions and let stand until wanted. After the tomatoes have stood the desired length of time squeeze the liquid off from them, also the onions and arrange in a crock in alternate layers, sprinkling celery seed between them (white and black mustard seed). Pour over this a quart of vinegar and a pint of sugar brought to a boil. This is ready for use when cold.
2. Chow-Chow.—Two quarts tomatoes, half dozen green peppers, one dozen cucumbers, two white onions, two heads cabbage. Chop these all fine and let stand over night, sprinkling a cup of salt on it. In the morning drain off the brine and season with one ounce tumeric, one tablespoon celery seed, half teaspoonful cayenne pepper, one ounce of the following spices, cinnamon, allspice, one ounce black pepper, one quarter ounce cloves, one cup brown sugar, vinegar enough to cover, then boil two hours.
3. Sweet Apple Pickle.—Pare the apples, leaving them whole, then take three pounds of sugar, two quarts of vinegar, one-half ounce each of cloves and cinnamon. Boil them in part of the vinegar and sugar until tender; then take them out, heat the remainder of the fluid and pour over them. Care should be taken not to boil the apples too long, as they will fall to pieces.
4. Sweet Tomato Pickles.—Peel and slice eight pounds of tomatoes, four and a half pounds of sugar, one pound of mace and cinnamon mixed, one quart of vinegar and one ounce cloves. Mix all together and boil one hour.
5. Standby Pickles.—Chop fine one gallon green tomatoes, twelve onions, slice fine two gallons of cabbage, one gallon vinegar, one pound brown sugar, half an ounce turmeric powder, one tablespoon black pepper, one ounce celery seed, one tablespoonful ground allspice, also ground cloves, white mustard, one quarter pound, and one gill salt. Boil all these together for two hours except spices, stirring well. When taken from the fire add the spices, put in air-tight jars. If this pickle is kept in a cool, dry place, you will find them in perfect condition at the end of the winter.
6. Pickled Peppers.—Select nice large peppers, cut off the stems and rind. Then put into strong hot brine, repeating this for three mornings, and then drain off and cover with hot vinegar. When wanted to use, take out of brine and stuff with creamed sweetbreads and mushrooms and serve on a lettuce leaf. This makes a very attractive and appetizing dish.
7. Piccalili.—One-half peck green onions, sliced, one peck green tomatoes, one cauliflower, one peck small cucumbers. Leave in salt water twenty-four hours; then put in a kettle with a handful of scraped horseradish, one ounce tumeric, one ounce cloves (whole), one-quarter pound whole pepper, one ounce cinnamon, one pound white mustard seed, one pound English mustard. Place in kettle in layers and cover with cold vinegar, boil fifteen minutes, stirring constantly.
[CANNING, PICKLING AND PRESERVING 835]
8. Sweet Pickled Peaches.—Make a liquid of three pounds brown sugar, one pint strong cider vinegar, and small handful each of cinnamon and cloves and bring to a boil. Wash clean, but do not peel, several pounds of peaches. Put in as many peaches as the liquor will cover; cook until moderately soft and put into jars. Cook all alike, and pour liquid over them. These are delicious.
9. Chopped Pickles.—Chop and mix together one peck green tomatoes, two large heads of cabbage, three green peppers, one small cup salt, let stand over night and drain. Then cover with cider vinegar and boil until soft; drain again and mix with one tablespoon cloves, same amount of mustard, two pounds each of raisins and sugar, one-half cup grated horse-radish, three chopped onions, celery and salt to taste. Hot vinegar enough to make moist, can rather dry.
10. Pickled Onions.—Select small white onions, peel and boil them in equal portions of sweet milk and water for ten minutes, or until tender, drain and pour scalding spiced vinegar on them immediately. Never use allspice, as it darkens the onions.
11. Pickled Red Cabbage.—Choose purple red cabbage, slice into a colander, sprinkle each layer with salt, let it drain two days, then put into a jar, pour boiling vinegar enough to cover, put in a few slices of red beet-root. A few spices in bunches and thrown in after being salted, will look red and pretty.
12. Pickled Grapes.—Select grapes that are not quite ripe, but dark colored, pick from the stem and wash, put in glass jars; in a separate kettle make a syrup of sugar and vinegar and boil a few minutes, add spices to suit the taste; pour over grapes and seal jars.
13. Spiced Cherries.—Take nine pounds of fruit, one pint cider vinegar, four pounds sugar, one-half ounce cinnamon bark, one-half ounce whole cloves, let the syrup come to a boil before putting in the fruit; cook the fruit until the skin breaks, then take out the fruit and boil the syrup down until thick, pour over the fruit hot.
14. Beet Pickles.—Cook beets in hot water until tender. Then remove the skin and if the beets are large slice them, as you would for table use. Place these in a glass jar. Take a quart of cider vinegar, one cup granulated sugar, teaspoonful of salt, let this come to a boil, then pour over beets. If vinegar is very strong dilute about half. When these are opened in the winter, you will think you are eating fresh beets from the garden.
15. Pickled Cauliflower.—Choose good firm cauliflower, and full size. Cut away all the leaves and pare the stalks. Pull away the flowers in bunches. Steep in brine two days, then drain them, wipe dry and put in hot pickle.
[836 MOTHERS' REMEDIES]
16. Pickled Cabbage.—The cabbage should be sliced and salted for two or three days, then placed before the fire for twenty-four hours, spread upon a dry cloth, after which they are put into a jar, and covered with spiced vinegar.
17. Cantelope Sweet Pickle.—Select melons not quite ripe, weighing about seven pounds in all, put them in a weak brine over night. Then boil in weak alum water until transparent. Take them out and place in a jar. Then take 1 quart cider vinegar, 2 ounces stick cinnamon, 1 ounce cloves, 3 pounds granulated sugar; let this boil, then add the cantelope, cooking it twenty minutes longer. Pour in a jar and close tight. Scald it over for two mornings.
18. Mother's Pickled Blackberries.—Take three quarts of blackberries, one quart of sugar, one quart vinegar. Put all together at the same time into your kettle and boil ten or fifteen minutes. No spices are required. After standing a few weeks they are very nice.
19. Pickled Brocoli.—Choose the whitest, closest and finest vegetables before they are quite ripe, pare off all green leaves and the outside of the stalks. Parboil them about five minutes in well-salted water. Then drain well and pull the branches in convenient sized pieces and put into a jar of pickle, prepared as follows: Heat vinegar to boiling point, add a little mace and whole red peppers, and pour hot over the brocoli.
20. Mixed Pickles.—One quart boiled beets, chopped fine, one quart raw cabbage chopped fine, two cups sugar, tablespoon of salt, one teaspoonful red pepper, one cup grated horse-radish. Cover with cold vinegar and keep from the air.
21. Mustard Pickles.—One quart small cucumbers, one quart large cucumbers, cut in pieces, one quart large tomatoes, two quarts small onions, three heads cauliflower, six red and six green peppers cut in strips. Put these in separate dishes and let stand over night. In the morning drain off and cook in separate dishes of clear water until nearly tender. Then put together and boil a short time in the following paste: One ounce pulverized tumeric seed, half pound ground mustard, two cups flour, seven cups sugar, one gallon vinegar. This is an excellent recipe.
22. Sweet Pickled Peaches.—Boil together four pounds sugar and one pint vinegar to twelve pounds of fruit. Add the fruit and let it come to a boil; the next day drain off the liquor and boil again; do this three times and your pickles are delicious; add cinnamon to the liquor and stick two or three cloves in each peach.
23. Sweet Pickled Prunes.—Soak four pounds prunes for two or three hours, then steam them ten or fifteen minutes. While the prunes are soaking, boil together for ten minutes two pounds sugar, one pint vinegar, one ounce each of cloves and cinnamon and one-fourth of an ounce of ginger. After the prunes have been strained, pour the hot vinegar over them and boil all together until the prunes are soft. These are delicious.
[CANNING, PICKLING AND PRESERVING 837]
24. Celery Sauce that Mother Used to Make.—Take fifteen large ripe tomatoes, two red peppers, two onions, two and one-half cups vinegar, two stalks (arrowroot) celery, eight tablespoons sugar, two spoons salt; chop all fine and boil one and one-half hours.
25. Spiced Tomatoes.—Take red and yellow pear-shaped tomatoes; prick two or three times with a fork, sprinkle with salt, let stand over night, pack in a glass jar and cover with vinegar, prepared as follows, for a half-gallon jar: 1 pint vinegar, 1 teaspoon ground cloves, 1 teaspoonful ground cinnamon, 1 teaspoonful ground allspice, 1 teaspoonful pepper, 1 tablespoon sugar. Let this come to a boil and pour over the tomatoes; after they get cold tie strong paper over them.
26. Ripe Cucumber Pickles.—Take twelve large cucumbers and remove the pulp. Cut them in strips about two inches wide and four inches long. Let these stand while you boil for a few minutes the following: 2 pounds sugar, 1 ounce cinnamon, 1/2 ounce cloves, 1 pint vinegar. Be sure and skim this while it is boiling, then put in the cucumbers, letting them cook until tender. Take the cucumbers out and let the liquor boil for fifteen minutes. Pour this over the cucumbers and cover tight.
27. Green Tomato Pickles.—Chop a peck of green tomatoes and stir in half a cupful of salt. Let these drain over night. Then add 3 green peppers, chopped, 1 teacup of grated horseradish, 2 quarts of vinegar, 1 teacupful of sugar. Let this all boil, stirring occasionally, gently, until the tomatoes are tender, then add a large spoonful of cinnamon and cloves. These are very good and easily kept.
28. Pickled Tomatoes.—Select tomatoes that are thoroughly ripe, and let them lie in strong salt and water for four days; then put them down in layers in jars, mixing with them small onions and pieces of horseradish; then pour on vinegar, cold, after having spiced it. Be sure and use plenty of spices, cover carefully and let stand for a month before using.
29. Green Tomato Sauce, for Meats or Fish.—Slice two gallons of green tomatoes without peeling; slice one dozen good sized onions; one quart of sugar, two quarts vinegar, two tablespoons each of salt, ground mustard, and ground black pepper, one tablespoonful of cloves and allspice. Mix all together and stew until tender, stirring frequently to prevent scorching. Put up in small glass jars.
30. Chili Sauce.—One peck ripe tomatoes, one pint vinegar, one cup sugar, two red peppers, three sweet peppers, six large onions, one tablespoon each of cinnamon, pepper and salt. Chop the onions and peppers fine. Boil for two hours.
31. Tomato Relish.—One peck good ripe tomatoes, chop and drain, 3 large onions, a peppers, red or green, 3 heads celery, chopped fine, 3/4 cup salt, 2 pounds brown sugar, 2 oz. white mustard seed, 1 oz. cinnamon, a pints vinegar. After the tomatoes have drained thoroughly, mix in the balance of the recipe. Do not cook; keep in a jar. This relish cannot be beaten. Everyone will like it.
[838 MOTHERS' REMEDIES]
32. Tomato Catsup No. 1.—Take one gallon ripe tomatoes, peel them, one teaspoon allspice, one tablespoon mustard, one red pepper; let all boil, then strain and to this add one tablespoon salt, one teaspoon ground pepper, one teacup vinegar, two pounds granulated sugar. Let all of this boil until reasonably thick, or as thick as desired.
33. Aunt Mary's Catsup.—One cup onions, one peck ripe tomatoes (chopped), one and one-half cups celery, one cup horseradish (grated), one cup sugar, half cup salt, one cup white mustard seed, two red peppers, one teaspoon each of black pepper, ground cloves, mace, cinnamon and celery seed, one quart vinegar. Drain tomatoes thoroughly, before adding spices. Keep this in stone jars and tie closely and it will keep nicely for a year or more.
34. Gooseberry Catsup.—To one pound of gooseberries, use three-fourths pound sugar and spices to taste. One pint of vinegar to ten pounds of the fruit. Boil two hours. This is delicious.
35. Spiced Vinegar for Pickles.—(This can be used generally for pickles.) 1 gallon of vinegar, 1 pound of sugar, 2 tablespoonfuls of allspice, 2 tablespoonfuls mustard seed, 2 tablespoonfuls celery seed, 2 tablespoonfuls salt, 1 tablespoonful of tumeric powder, 1 tablespoonful of black pepper, 1 tablespoonful mace, 2 nutmegs, grated, 3 onions, 1 handful grated horseradish. This can always be relied upon as good.
36. Tomato Catsup No. 2.—1 gallon tomatoes (strained), 6 tablespoons salt, three tablespoons black pepper, 1 tablespoon cloves, 2 tablespoons cinnamon, 2 tablespoons allspice, 10 pints vinegar, boil down to half. One peck tomatoes will make one gallon strained.
37. Bottled Pickles.—Wash the pickles and pour boiling water over them, letting them stand for four hours; to every gallon of vinegar take 1 teacup of sugar, 1 teacup of salt, 1 teaspoonful of pulverized alum, one ounce of cinnamon bark, 1/4 of an ounce of whole cloves. Boil spice and vinegar and pour over the pickles. Seal while hot.
38. Sliced Cucumbers.—Peel and slice one gallon of cucumbers and soak them over night in weak salt water. Drain and put them in weak vinegar on the stove and let them get hot; drain and pack in glass jars. Then bring to a boil, one quart vinegar, a few slices of onions, sugar and spices to taste. Then pour this over the cucumbers, while hot, and seal.
39. Grandmother's Dill Pickles.—Fill a stone jar with alternate layers of grape leaves, fresh cucumbers, dill and salt. Cover with water and an inverted plate; place a brick on the plate to keep all under water. The cucumbers will be ready for use in about two weeks.
40. Mustard Pickles.—Wash the pickles and put in fruit jars, then cover with the following dressing, do not cook the pickles or dressing: 1 cup salt, 2 cups dark brown sugar, 1 cup Colman's mustard, 1 gallon vinegar, mix together and put over pickles.
[CANNING, PICKLING AND PRESERVING 839]
41. Green Tomato Pickles.—One bushel tomatoes, slice and put in salt water over night. The next morning put tomatoes in kettle after draining them, with five pounds of brown sugar, 1/4 cup cloves, ten cents worth cinnamon stick, two quarts vinegar. Boil until the tomatoes are tender.
42. Oyster Catsup.—Squeeze through a sieve 1 pint of oysters with the juice, then add 1 pint of sherry or white wine and salt to taste. Flavor with garlic, celery, etc., if desired. Add two or three ounces of mixed spices. Simmer fifteen or twenty minutes, strain and bottle when cold.
43. Pepper Catsup.—Select about twenty-five red bell peppers without removing the seeds. Add 1 pint of vinegar and boil until tender, stirring constantly. Rub it all through a sieve. Set aside the juice. Pour over the pulp another pint of vinegar with two tablespoonfuls brown sugar, 2 or 3 ounces mixed spices. Stir altogether and boil down one-half. Strain through cheese-cloth and bottle when cold.
44. Grape Catsup.—Select grapes that are ripe, but not soft. Pick them over carefully and add to five pounds of grapes, half as much sugar (by weight), 1 pint vinegar, two or three ounces of mixed spices, and salt to taste. Boil until it thickens. Bottle when cold.
45. Pickled Cherries.—Select firm and medium ripe cherries. Fill a wide-mouthed glass bottle or jar with them, then add two tablespoons of salt, and fill the jars with cold vinegar. Seal and let stand six or eight weeks before using. These are very good.
46. Sweet Mixed Pickles.—For sweet mixed pickles, scrape and wash half a dozen young carrots, and parboil in salted water for three or four minutes, then drain and set aside to cool; meanwhile cut into strips. Then take six green tomatoes, three large white onions, one large red pepper, (taking out the seeds) three sour apples, one small cupful of tender string beans, and finally the carrots treated in the same manner; place all these ingredients together in the preserving kettle in which they are to be cooked, adding salt and a very little paprika and allow them to stand for twelve hours. When ready to cook drain off the water that will have formed, adding sufficient vinegar to well moisten, one cupful of sugar, a tablespoon olive oil and two teaspoonfuls of celery seed tied in a piece of muslin, for about five minutes. Remove from the fire and mix in quickly half a teaspoonful ground English mustard blended with a little vinegar; seal immediately in small well-closed jars.
47. Corn Relish.—One dozen ears of corn, one large cabbage, one large red pepper, chop all these up fine together, mix thoroughly and add one pound of brown sugar and one quart of vinegar, salt to suit taste. Let this all come to a boil.
[840 MOTHERS' REMEDIES]
48. Mustard Pickles.—One hundred small cucumbers (if you get the larger ones cut them in two), one-half peck of the tiny white onions, large head of cauliflower, one pound brown sugar, 1-1/2 cups flour, 1/2 pound mustard, five cents worth of tumeric powder, one cup salt. The cucumbers are to be soaked in salt and water over night and drained in the morning, put in the vinegar and let come to a boil, then add your onions and cauliflower. Take the flour, mustard and tumeric powder, work to a cream with a little vinegar, then gradually stir into the boiling vinegar to thicken it. Boil this all about fifteen minutes. Watch every minute as this scorches very easily.
49. Spiced Currants.—Steam and wash the fruit carefully, and for every four pounds of currants take two pounds of brown sugar, one pint cider vinegar, one tablespoon each of ground cinnamon, cloves, mace, nutmeg and allspice. Put in the fruit and boil all together for a half hour. Fill into wide mouthed bottles, lay a paper wet with vinegar over the currants and tie up the mouth of the bottle with paper.
50. Spiced Grapes.—Five pounds of grapes, three pounds of granulated sugar, half pint of vinegar, two teaspoonfuls each of cinnamon, allspice and cloves. Pulp the grapes, boil skins until tender. Cook the pulp soft and strain through a sieve, add to skins. Put in spices, sugar and vinegar and boil thoroughly. Seal.
51. Ginger Pears.—Peel a dozen large pears which are not quite ripe and cut into long, thin strips. Add two-thirds as much sugar as you have fruit, the juice of a lemon, two-thirds cupful of water and a desertspoonful of ginger. Boil all together until the fruit is transparent, and serve as a relish.
52. Tomato Soye.—One peck of ripe tomatoes, one dozen large onions, three large red peppers, one gallon best vinegar, twenty-four tablespoonfuls brown sugar, twelve teaspoonfuls ground cinnamon, twelve teaspoonfuls of salt, six teaspoonfuls of ground ginger and six teaspoonfuls of ground cloves. Chop the tomatoes, onions and peppers fine and add the other ingredients. Let simmer for three hours.
53. Spanish Pickles.—One peck of green tomatoes, one dozen onions, sprinkle with salt and let stand over night and strain off the juice. Allow one pound of sugar, one-fourth pound whole white mustard seed, one ounce ground black pepper, one teaspoonful ginger and one of cinnamon. Mix dry. Put a layer of tomatoes and onions in a kettle and sprinkle with spices, then tomatoes and so on until all are used. Cover with vinegar and let boil two hours, after which pack in jars and set in cool place.
54. Chili Sauce.—Take five large onions, eight green peppers, and chop fine with thirty ripe tomatoes. Add five tablespoonfuls of brown sugar, three tablespoonfuls of salt and eight cupfuls of vinegar. Boil all together two and a half hours and bottle for use.
55. Green Tomato Pickles.—Half bushel green tomatoes, six large onions, six large peppers, one-fourth pound white mustard seed, and three tablespoonfuls celery seed. Chop all fine together, put in layers, one of tomatoes and onions and one of salt, using in all a half cupful of salt. Let stand over night. In the morning squeeze dry and put on to boil in two quarts of vinegar. Cook until tender, when nearly done, add one pound of sugar, put in cans and seal.
Green Beans Pickles.—"Green beans with the strings taken off and placed in a kettle, salted and cooked until tender, then place in jars, fill with good cider vinegar and seal tightly."
[CANNING, PICKLING AND PRESERVING 841]
PRESERVES.
1. Rhubarb Preserve.—1/4 lb. almond or walnut meats, chopped, 3 lbs. rhubarb, 3 lbs. sugar, rind and juice of 2 lemons, boil until thick. Serve with meats.
2. Preserved Pears.—Pare the fruit and drop into a bowl of cold water to preserve the color. When all are pared, put into a pan of clear, cold water, and boil until almost tender. Make a syrup of the water in which the pears were boiled, allowing one pound of sugar to each half pint of water. Drop the pears into the syrup and cook them slowly until they can be pierced with a silver fork. Put the fruit into hot jars and cover with boiling syrup. Seal.
3. Fig and Rhubarb Preserve.—Wash dry and cut up three pounds of figs and seven pounds of rhubarb, put them into a basin, add six pounds of sugar, one cupful of water, two heaping teaspoonfuls of ground ginger and the juice of two large lemons. Cover and leave for twelve hours. Boil for half an hour. Divide into jars and cover. This is an excellent preserve and keeps well.
4. Preserved Cherries.—Select large, rich, red cherries; stone and weigh them, adding three-fourths of a pound of sugar for each pound of fruit. After the stones have been taken out, allow them to stand in a stone jar over night; in the morning put them in a preserving kettle and cook until clear. Put in glass tumblers and cover the tops when cool with melted paraffin, before putting on covers.
5. Strawberry Preserves.—The fruit for this must be solid, and must be used as soon as they are gotten ready, and not sugared down. To one pound of sugar add one pound of fruit. Use just enough water to keep them from sticking, and put fruit, sugar and water all on at the same time, and let them cook twenty minutes. Then spread on flat dishes and set in sun for three or four days, and then put in glass jars. They will need no more heating or cooking. These are considered fine.
6. Lemon Butter.—Take two nice large lemons, grate the rind and use the juice, two eggs, two cups of sugar, small lump of butter. Boil ten minutes in double boiler.
[842 MOTHERS' REMEDIES]
7. Apple Preserves.—Make a syrup of three-fourths pound of sugar to each pound of apples. Add a little lemon juice or sliced lemon; keep skimming this as it boils, and put in only a few apples at a time into the syrup, and boil until they are transparent; skim out and put in a jar. When the apples are done, boil the syrup down thick, then pour boiling hot over the apples and cover closely. Well flavored fruit, not easily broken, should be selected.
8. Apricot Preserves.—Pare the fruit very thin and stone it. Place the fruit in a porcelain or granite kettle, first a layer of fruit, then a layer of sugar, using pound for pound of sugar. Let this stand in the kettle for a day. The next day boil very gently until they are clear. Then place the fruit in a large pan or bowl and pour the liquor over them. The following day pour the liquor into a quart of codlin liquor, this being made by boiling and straining a pound of fine sugar with just enough water to make a syrup. Let the whole boil quickly until it will jelly. Put the fruit into it and bring to a boil, being careful to remove all the scum. Then put up in small jars.
9. Citron Preserves.—Select sound fruit, pare it and divide into quarters, (carefully take out the seeds) and cut in very small pieces, any shape you desire, and weigh it. To every pound of fruit allow a half pound of loaf sugar; put the citron on to cook until it is quite clear, then remove it from the kettle where it can drain, and pour out the water it was cooked in. Then put on the sugar you have weighed, with water enough to wet it through; let it boil until very clear, and before putting in the citron again add to the syrup two large lemons sliced, and a small piece of ginger root, to give it a fine flavor; then add the citron and let all cook together about fifteen minutes; fill the jars with citron and pour over the hot syrup, then seal up.
10. Citron and Quince Preserves.—Pare and cut the citron into inch pieces; boil hard in a medium strong alum water thirty minutes; drain and boil in fresh water till the color is changed and they are tender; wash the quinces carefully, pare, quarter, core and halve the quarters; boil the cores and parings in water to cover them, an hour and a half; remove them and add the prepared juice to the liquid; boil, and when they begin to be tender, add the citron and three-fourths of a pound of white sugar to every pound of the fruit. These are delicious.
11. Preserved Pears.—Have a pan of cold water ready to drop pears into after they are pared, halved and the cores removed. This will prevent them from turning black. Select smooth, sweet pears of a kind which will not break when cooked. Put a little over one quart of granulated sugar into your preserving kettle; add just water enough to moisten the sugar; when warm put into this two quarts of pears; let them cook very slowly several hours; when the syrup is thick put your fruit in jars.
12. Pineapple Preserves.—Pare and slice the pineapple. Then weigh the fruit and allow a pound of sugar to a pound of fruit; then put a layer of the slices in a jar and cover them with a layer of sugar; do this until the apples and sugar are used up; let them stand over night. The next morning take the apples out of the syrup, cook the syrup until it thickens, replace the apples and boil fifteen minutes; remove the pineapple from the syrup and let them cool, then put in jars and pour the syrup over them. A few pieces of ginger root boiled in the syrup will improve it.
[CANNING, PICKLING AND PRESERVING 843]
13. Tomato Preserves.—Select small, pear-shaped tomatoes, not too ripe. Prick with a needle to prevent bursting, and put their weight in sugar over them. Let this stand over night, then pour off the juice into a preserving kettle and boil until it is a thick syrup, clarifying it with the white of an egg; add the tomatoes and boil until they look transparent. One lemon to a pound of fruit, sliced thin and cooked with the fruit, together with a piece of ginger root, will improve it.
14. Preserved Strawberries. No. 1.—Take a couple of quarts of berries at a time, remove the stems, and place in a colander. Pour water over them to cleanse them. Make a syrup of two pounds of white sugar and a half cup of water. Drop the berries into this and allow them to boil rapidly for twenty minutes, removing all scum that rises, but do not stir the fruit. Pour into tumblers, and when you are done cook your syrup and juice to a jelly and fill up your jelly glasses. Keep in a dry place.
15. Preserved Strawberries. No. 2.—To one pound of berries use three-fourths of a pound of sugar,—in layers (no water). Place in a kettle on the back of the stove until the sugar is dissolved into syrup; then let it come to a boil, stirring from the bottom. Spread on platters, not too thickly and set out in the hot sun till the syrup thickens—it may take two or three days. Keep in tumblers or bowls like jelly. Strawberries done in this way retain their color and flavor.
16. Spiced Currants.—Three pounds white sugar, five pounds ripe currants, one tablespoonful each of cinnamon, nutmeg, cloves and allspice. Boil currants one hour, then add sugar, spices and a half pint vinegar, boil a half hour longer.
17. Spiced Gooseberries.—Six quarts gooseberries, nine pounds sugar, cook one and a half hours, then add one pint vinegar, one tablespoonful each cloves, cinnamon and allspice. Boil a few minutes. When cold they should be like jam. Boil longer if not thick enough.
18. Tomato Preserves.—Peel the tomatoes and to each pound add a pound of sugar and let stand over night. Take the tomatoes out of the sugar and boil the syrup, removing the scum. Put the tomatoes in and boil gently twenty minutes; remove fruit again and boil until the syrup thickens. On cooling put the fruit into jars and pour the syrup over. The round yellow variety of tomato should be used and as soon as ripe.
[844 MOTHERS' REMEDIES]
19. Preserved Pears.—Peel the fruit which should not be overripe, cut into halves, extract cores and throw at once into a dish of cold water. From the water put into jars, arranging the pieces as compactly as possible, cover with cold water and then drain off. Make a syrup of sugar and water, allowing a teacupful of sugar to a jar and fill the jars to the brim; put on the covers, without rubbers and place in a kettle of cold water over the fire. The water in the kettle should come to the neck of the jars. Note carefully when the water comes to a boil, and let it boil twenty minutes or more, according to ripeness of the fruit. Take the jars from the water, adjust the rubbers and screw on the tops tighter and tighter as the jars cool. A plated knife should be used in peeling the fruit as a steel one discolors the fruit.
20. Preserved Peaches.—Plunge the fruit into boiling water to make the skins come off easily, then throw into cold water. For three pounds of fruit use one pound of sugar and half a teacup of water. When the syrup boils put in the peaches, a few at a time, and cook until tender. Fill jars as for pears. The stones will add to the flavor.
21. Brandied Peaches.—Put the peaches in boiling water for a few minutes, when the skin will peel off easily. Make a syrup of half a pound of sugar and half a teacupful of water for each pound of peaches. Skim as the scum rises in boiling, then put in the peaches and boil them gently until tender, no longer. Take them out carefully and fill your cans or jars. Remove the syrup from the fire, and add to it half a pint of best brandy to every pound of peaches.
22. Preserved Quinces.—Pare and quarter, taking out cores and all hard parts. Boil in clear water until tender; spread out to dry. Allow a half pound of sugar and one-third cup water to a pound of fruit. When the syrup boils, put in the fruit, set back on stove and cook very slowly for an hour or more if not too tender, as the longer it cooks the brighter will be the color. Put in jars, the same as other fruit.
23. Preserved Grapes.—A delicious preserve can be made of California grapes. Cut each grape with a knife and extract the seeds; add sugar to the fruit, pound for pound; cook slowly for half an hour or longer until the syrup and pulp of the grape are perfectly clear and transparent.
24. Purple Plums Preserved.—A very fine preserve can be made from these plums, if you take equal weight of fruit and sugar. Take a clear stone jar and fill it with the fruit and sugar. First a layer of fine granulated sugar, then the plums and so on until the jar is filled. Cover them and set the jar in a kettle of water over the fire. Let them stand in the boiling water all day, filling up the kettle as the water boils away. If at any time they seem likely to ferment, repeat this process. Any housewife trying this recipe will be greatly pleased with the results.
25. Spiced Grapes.—Select five pounds of nice grapes, pulp them, and boil until tender. After the pulps are thoroughly cooked, strain through a sieve, then add to it three pounds of sugar, two teaspoonfuls of cinnamon and allspice, and half teaspoonful of cloves. Add enough vinegar and spices to suit the taste. Boil thoroughly and cool. This is very nice.
[CANNING, PICKLING AND PRESERVING 845]
26. Spiced Peaches.—Take five pounds of peaches, wipe them thoroughly and boil until tender in one quart of vinegar and two pounds of brown sugar. When done remove them from the liquid, and add one ounce each of cinnamon, cloves and mace. Boil the liquid for some time after the spices have been added, then place the fruit in jars and pour this over them.
27. Pear Chips.—Ten pounds of pears sliced thin, seven pounds of sugar, four lemons boiled soft; press out the juice and pulp; chop the peel very fine. Boil the fruit and sugar together until soft, then add the lemon, a half pound green ginger root scraped and cut into small pieces. Let the above mixture boil until quite thick. This can be placed in jelly glasses, and will keep nicely. This is an excellent recipe.