Never put up pickles in anything that has held grease; and never let them freeze. If pickles are put into brine it should be strong enough to bear an egg. To make the brine, use a heaping pint of salt to each gallon of water. Put the pickles in bottles, and seal while the brine is hot. A half bushel of grape leaves added to the barrel of salt pickles will keep them sound and firm. A slice of horseradish added to each jar or bottle of vinegar pickles will keep the vinegar clear.
MAY 11
| BREAKFAST | LUNCHEON | ||||
| Fresh raspberries with cream | Sardines in oil | ||||
| Boiled eggs | Chicken broth in cups | ||||
| Buttered toast | Fried tomcods, Tartar sauce | ||||
| English breakfast tea | Broiled honeycomb tripe, Chili sauce | ||||
| Browned mashed potatoes | |||||
| Field and beet salad | |||||
| Lemon meringue pie | |||||
| Coffee | |||||
| DINNER | |||||
| Potage santé | |||||
| Crab meat, Suzette | |||||
| Roast ribs of beef, Yorkshire pudding | |||||
| Stewed corn | |||||
| French peas | |||||
| Chiffonnade salad | |||||
| Grapefruit coupe | |||||
| Assorted cakes | |||||
| Coffee | |||||
Broiled honeycomb tripe, Chili sauce. Roll four pieces of well seasoned boiled tripe in oil, then in fresh bread crumbs, and then broil. Heat one-half bottle of Chili sauce, pour on a platter and lay the tripe on top.
Preserves. Amount of fruit required. Seven and one-half pounds of cherries and seven and one-half pounds of sugar will make one gallon of preserves.
Fourteen pounds of berries and fourteen pounds of sugar will make five quarts of jam.
Two quarts of stemmed currants will make two pints of juice. Added to two pounds of sugar it will make three tumblers of jelly.
Always wash strawberries before removing the hulls, and then put in a colander to drain. Always select strawberries for their flavor rather than for their size.
Strawberry preserves. Prepare a small quantity at a time to secure the best results. Make a syrup in a kettle with two pounds of cane sugar and half a cup of water. Drop the berries into it and cook rapidly for twenty minutes. Do not stir, but remove any scum which may arise. After twenty minutes remove the berries and put in tumblers. Cook the syrup to a jelly and fill up the tumblers with it. Allow to become cold before covering.
Blackberry jam. Four quarts of blackberries, two quarts of nice cooked apples, four quarts of cane sugar. Boil for twenty-five or thirty minutes.