Hire me twenty cooks.
—Shakespeare
Prunes and Chestnuts
| 3 lbs. dried prunes 2 lbs. large chestnuts ½ lb. Sultana raisins 1 table spoon butter ½ cup of sugar 1/3 cup of vinegar Pinch of cloves 2 tea spoons of flour |
Peel chestnuts and boil until skin can be removed. Boil prunes and raisins together until soft, add chestnuts, sugar, salt, cloves and butter, when well cooked thicken with flour and vinegar stirred together.
Heavenly Hash
| 2 boxes red raspberries 2 quarts red currants 2 quarts cherries 1 quart gooseberries |
Stem currants and seed cherries, then measure fruit. To each cup of fruit allow equal amount of sugar. Put the fruit in kettle and add ½ cup of water; when it comes to boil add sugar and boil 20 minutes, then put in jelly glasses.
Apple Butter
| 1 peck tart apples (made into sauce and strained) 1 quart grape juice 2 teaspoons cinnamon ½ teaspoon salt 2 cups light brown sugar 2 teaspoons nutmeg |