My Pet Recipes, Tried and True Part 24

FRUIT JELLY.

MRS. DUNCAN LAURIE.

Dissolve two ounces of tartaric acid in one quart of cold water, pour it on to five pounds of strawberries, currants, or raspberries. Let it stand twenty-four hours. Then strain it without pressing or bruising the fruit. To every pint of clear juice add one and one half pounds of white sugar. Stir frequently till the sugar is dissolved. Then bottle and cork air tight. Keep in a cool, dark place. When required for use dissolve one ounce gelatine in one half pint boiling water, add one and one half pints syrup. Pour in a mould and set away to stiffen. Serve with whipped cream.

GRAPE JELLY.

MRS. GEORGE ELLIOTT.

Mash the grapes in a preserving pan, put them over the fire and cook until thoroughly done. Strain through a jelly bag and to each pint of juice allow one pound of sugar. Boil the juice rapidly for ten minutes, add the sugar made hot in the pan in the oven, and boil rapidly three minutes more. Excellent.

MARMALADE.

MRS. FARQUHARSON SMITH.

Cut the oranges in half and work in a spoon to remove the inside. Slice the peel very fine. Take the skin and seeds from the pulp and mix peel and pulp together and weigh them. For every pound of fruit, pour three pints of cold water over it and let stand twenty four hours. Boil till chips are tender (about an hour and a half). This absorbs a great deal of the fluid. Let it stand another twenty-four hours. To every pound of boiled fruit, put one and one quarter pounds of sugar. Boil till syrup jellies, and chips are transparent. Boil pippins and skins in a gallon of water, and strain.

BITTER ORANGE MARMALADE.

MRS. R. STEWART.

One dozen bitter oranges, three sweet oranges, three lemons. Slice or shave the bitter oranges and lemons _very thin_ laying aside the pips in a bowl; pare or slice the sweet oranges. To every pint of fruit add four pints cold water, cover the pips with water, let stand for twenty-four hours, boil till quite tender putting the pips in a muslin bag when ready: to every pound of fruit add one and one half pounds white sugar and boil till it jellies, from twenty to thirty minutes.

CURRANT MARMALADE.

MRS. W. W. HENRY.

Seven pounds of currants, six pounds of sugar, two pounds of raisins, two oranges. Cook one and one half hours. Strain out the juice of currants, seed the raisins, and chop fine. Use all of the orange but the seeds, chop fine.

RHUBARB MARMALADE.

MRS. THEOPHILUS OLIVER.

Peel and cut the rhubarb into small pieces, take the rind of one lemon, cut into chips; to each two pounds of the rhubarb then weigh three quarters of a pound of white sugar to each pound of the fruit. Put the fruit and sugar in a basin in layers and let it stand all night. Pour off the syrup and boil it for twenty minutes, add the fruit and boil for twenty minutes more, when the marmalade should be ready to put in pots.

PRESERVED RAW PINEAPPLE.

MRS. W. COOK.

Pare the pineapples and take out all the eyes. With a sharp knife, cut the pineapple in thin slices cutting down sides until the heart is reached, this is to be discarded. Weigh the sliced pineapple and put in a large earthen dish. Add to it as many pounds of granulated sugar as there are pounds of fruit and stir well. Pack this mixture in quart or pint jars: cover tightly and put away. The pineapple will keep a year or more and be perfectly tender and fine flavored. It is best to choose fruit not over ripe.

PRESERVED TOMATOES. (Original).

MRS. E. A. PFEIFFER.

Take two gallons large smooth green tomatoes, make a pickle of three pints of vinegar, and one quart of water, two tablespoons salt, one tablespoon each, spice, cloves and cinnamon, one pound of sugar: scald spices ten minutes in vinegar and water, then add tomatoes and scald till tender, slice for table, pour sauce over. N. B. Strain spices, over the tomatoes, and seal while warm; some prefer without salt.

TO PRESERVE TOMATOES FOR WINTER USE.

MRS. ERNEST F. WURTELE.

To fifteen pounds tomatoes, put three ounces of white sugar, and three ounces of salt, boil very hard for twenty minutes. Fill up pint jars to overflowing and screw down tight; as they cool off, screw them again so as to be sure they are quite tight. This quant.i.ty fills ten pint jars.

Skin the tomatoes before boiling, this is quickly done by pouring boiling water over them.

BEVERAGES.

BOSTON CREAM. (A summer drink).

MRS. W. FRASER.

Make a syrup of four pounds of white sugar, with four quarts of water; boil; when cold add four ounces of tartaric acid, one and one half ounce of essence of lemon, and the whites of six eggs beaten to a stiff froth; bottle. A winegla.s.s of the cream to a tumbler of water, with sufficient carbonate of soda to make it effervesce.

CLARET CUP.

MRS. HENRY THOMSON.

Six bottles of claret, one of sherry, three wine gla.s.ses of brandy, five bottles of soda water, sugar to taste.

GINGER BEER.

MRS. DUNCAN LAURIE.

One quarter pound white ginger, two ounces cream tartar, two pounds white sugar, juice of two lemons, three gallons of hot water; boil one hour, cork while hot.

GINGERETTE.

MRS. ALBERT CLINT.

Four and one half pounds of loaf sugar, one and one half ounce tartaric acid, four ounces tincture of ginger, one ounce essence of capsic.u.m, two drops of ca.s.sia. Put the above ingredients into a crock that will hold two gallons of boiling water; one pound of brown sugar to be burnt in a pan till it is the color of coffee, then add to it the other ingredients. The boiling water is the last thing to be poured on the ingredients. Stir until the sugar is dissolved. When cold, bottle, cork tight and put away for use. The burnt sugar gives it a pretty colour.

GINGER CORDIAL.

MRS. ERSKINE SCOTT.