No. 173.
OX TONGUE GLACEE.
Put the tongue to soak over night. Steady boil for 2½ hours. Take out of pot and take root off of it before it gets cold. Then let it get cool. Skin it and cut it in slices. Make the jelly as directed to make chicken jelly. Let it get cool enough to work. Take 2 jelly moulds; put a layer of jelly just stiff enough on the bottom of moulds; then a layer of tongue; then a layer of jelly and continue till moulds are full. This quantity will fill the two moulds. Put on ice and let it get cold. This is served with salad with Mayonnaise dressing.
No. 174.
PICKLED OYSTERS.
Take 50 large oysters, ½ pint of the liquor, ½ pint of vinegar, 1 tablespoonful of allspice and cloves mixed, ½ dozen leaves of mace, salt to taste, cayenne pepper. Put the liquor and vinegar on the fire. As soon as this boils drop a few oysters in at a time and let them stay just long enough to curl, not over two minutes. Put the oysters, as soon as taken out, in a jar. When all have been taken out, pour the liquor on them and cover up tightly.
No. 175.
RED CABBAGE PICKLE.
Cut the cabbage up in slices, sprinkle salt over it, for 3 days set it in the sun or warm place; ½ pint of vinegar and ½ gallon of water put on to boil together; pour this on the cabbage and let it soak for 1 day. When it feels crisp and the salt is out, take 2 tablespoonfuls each of mustard and celery seed, horseradish grated, 1 tablespoonful of brown sugar, pepper and salt to taste, 1 quart of vinegar, teaspoonful tamarack, 3 small white onions cut up fine. Mix all together and put in a pot and then pour the boiling vinegar, with sugar and tamarack, over the cabbage. Then fasten up in jars tightly, and in a few weeks this will be ready for use.
No. 176.
PEACH MARMALADE.
Take soft peaches. One-half pound of peaches to ½ pound of sugar. Peel the peaches over night and sprinkle the sugar over them. The peaches must not be cling-stone. Next morning pour all the juice off and put the juice in a kettle and let it get hot, then put in the peaches, nutmeg, cloves, allspice to taste. When it boils, stir and mash them up well. Let boil slowly for 1½ hours. When thick enough, put into pots, without covering them, till next day. Put a little brandy over them and seal up tightly.
No. 177.
QUINCE PRESERVES.
One peck quinces; peel, core, and weigh them. It will require just so many pounds of sugar. Put on the peelings of the quinces and let them boil perfectly done. Then put the preserves in and the rind of 4 lemons. Let all boil ¼ hour, till soft enough to allow a straw to pass partly through them. One-half pint of water (quite clean and clear) to 1 pound of sugar; make a syrup and let it commence to boil; skim it and then put in the fruit. Let the fruit boil ½ hour exactly; then take out the fruit and lay on a dish. Let your syrup boil steadily ¾ hour longer. Put your jars in hot water on the stove. Put the fruit in them clear of syrup. Then pour in the syrup and stop the jars up tightly while standing in the boiling water. Let them stand in ¼ hour.