No. 65—TUTTI-FRUTTI IN ARRACK.
- 1 qt. of arrack or rum
- 1 lb. of strawberries
- 1 lb. of raspberries
- ½ lb. of large, red, stoned cherries
- 6 lbs. of sugar
- ½ lb. of large, black, stoned cherries
- ½ lb. of blue, peeled plums
- 10 medium-sized peaches
- 10 apricots
- 10 good preserving pears
Preparation: The fruit must be ripe but not soft. Take each fruit as it appears in the market, clean it and put into a large jar. For instance, if strawberries are in the market, prepare these, wash and drain them, put them first into the jar with ½ lb. of sugar and ½ pt. of arrack. Close the jar well and if it is a stone jar, tie it up well. Continue to put in the rest of the fruit as it comes and use the rest of the sugar and arrack, closing the jar or can well every time. Peaches, pears and apricots must be peeled and quartered before they are put in and pears should be boiled partly done in sugar and water.
Remarks: After the fruit has all been used, the juice may be used for pudding sauce.
Preserved Vegetables.
No. 66—ASPARAGUS.
- Asparagus
- To 1 qt. of water 1 tsp. of salt
Preparation: Take nice, white, thick stalks of asparagus, peel carefully and cut into small pieces that will fit into a jar. Economy jars may be used for asparagus. Pack the asparagus with heads downward into the jars. Mix 1 teaspoonful of salt into each qt. of water and fill up the jars with this salt water. Close the jars and place them into a wash boiler with cold water enough to cover the jars by 1 inch. Place a cloth on the bottom of the boiler, if it has no tray, cover the boiler and boil for 3 hours. After that, take out the jars, dry them and keep them in a cool, airy place.
No. 67—WAX BEANS No. 1.
- Wax beans
- Salt water
- 1 qt. of water
- 1 stick of cinnamon
- 3 cloves
- ½ cup of sugar
- ¾ cup of vinegar