Recipes Tried and True Part 30

FLINT PICKLES. MRS. LAURA MARTIN EVERETT.

Use medium-sized cuc.u.mbers; wash clean, and lay in jars. Make a brine of water and salt--one teacup of salt to a gallon of water; boil, and pour over the cuc.u.mbers; move brine nine mornings in succession; boil, and pour over; then wash in hot water, and put to drain. When cool, place in stone jars, one layer of pickles, and then a layer of grape leaves, some horseradish, and a few sliced onions, if you like the taste of onion. When your jars are full, make a syrup of good vinegar and sugar, sweetened to taste, and add stick of cinnamon, a little celery seed; boil, and pour over the pickles. Invert a plate or saucer, and put on a small weight; tie up closely. They will keep the year round, and are very palatable.

TOMATO CATSUP. MRS. G. LIVINGSTON.

One gallon strained tomatoes, one quart good vinegar, one tablespoon each cloves, mustard, and cinnamon, a little salt, one teaspoon red pepper; cook one hour, and bottle.

TOMATO CATSUP. MRS. ALICE KRANER.

Two and one-half gallons ripe tomatoes; rub through a sieve; eight cups cider vinegar, one and one-half cups salt, two and one-half cups brown sugar, nine teaspoonfuls mustard, four teaspoonfuls ginger, five teaspoonfuls allspice, five teaspoonfuls cloves, five teaspoonfuls black pepper, four teaspoonfuls cayenne pepper.

COLD CATSUP. MRS. F. E. BLAKE.

One peck of tomatoes, sliced fine; sprinkle with salt lightly, and let stand two hours; rub through coa.r.s.e sieve or colander; to this, add one-half pint grated horseradish, one large cup salt, one and one-half cups white mustard seed, one tablespoonful black pepper, one quart fine chopped celery, one large teacupful chopped onions, one and one-half cups sugar, one tablespoonful ground cloves, one tablespoonful ground cinnamon, three pints good cider vinegar. Mix cold, and use immediately, or can, and it will keep for years.

COMMON CATSUP. MRS. F. E. BLAKE.

Cut up tomatoes, skins and all; cook thoroughly. When cool, rub through a sieve. To one gallon of tomato juice, put a tablespoonful of salt, one tablespoonful of pepper, one tablespoonful of cinnamon, and one quart of good cider vinegar. Cook until thick.

GOOSEBERRY CATSUP. EVELYN GAILEY.

Six quarts berries, nine pounds sugar, one pint vinegar, one tablespoonful each of cloves, cinnamon, and allspice. One-half the vinegar put on berries at first. When nearly done, strain, and add rest of the vinegar, and spices. Boil three or four hours.

SPICED GRAPES. MRS. G. A. LIVINGSTON.

One pound of fruit, one-half pound of sugar, one pint of vinegar, two teaspoonfuls of cinnamon, two teaspoonfuls of cloves, one teaspoonful of allspice. Cook pulp and skins separately.

PICKLED PEARS. MRS. F. E. BLAKE.

To one gallon of moderately strong vinegar, add a small handful of cloves (not ground), several sticks of cinnamon, sugar enough to make vinegar quite sweet. Take small pears, and with a small pointed knife remove all blemishes, but do not pare them. Put vinegar on the stove.

When it comes to a boil, fill kettle as full of pears as will boil; set on back of stove, and boil slowly for three and one-half hours; fill your cans, and seal while very hot.

ROSA'S SWEET PICKLE.

Nine pounds peaches, three pounds sugar, three quarts good cider vinegar. Peel the peaches; then put them with the sugar and vinegar in a porcelain lined kettle; cook for five to ten minutes; put two cloves in each peach; add a little whole allspice.

SPICED GRAPES. MRS. ELIZA CORWIN, MT. GILEAD, OHIO.

Wash the bunches carefully. Use two or three gallon jars. Put a thick layer of brown sugar on bottom of jar; then a layer of bunches of grapes; sprinkle on a few whole cloves, allspice, and stick cinnamon. Alternate layers of sugar and grapes as above until jar is full. Turn plate on top; put on weight; tie cloth closely over top; put in cool place. The grapes are nice served with cold meats. The syrup can be used for cake, puddings, mince pies, etc. Towards spring, strain all that is left in the jar through a flannel cloth; bottle it, and use through summer; use for dysentery. A few spoonfuls in ice water makes a pleasant drink for hot days.

SPICED GOOSEBERRIES. MRS. C. C. CAMPBELL.

Six quarts berries, nine pounds sugar. Cook one and one-half hours; then add one pint vinegar, one teaspoonful cloves, one tablespoonful cinnamon, one tablespoonful allspice.

CHILI SAUCE. MRS. M. E. WRIGHT.

Twenty-four ripe tomatoes, eight onions, twelve green peppers, four tablespoons salt, eight tablespoons sugar, two tablespoons cinnamon, two tablespoons ginger, one tablespoon cloves, four teacups vinegar; boil slowly two hours.

CANNED FRUIT AND JELLIES.

"Will't please your honor, taste of these conserves?"

--Shakespeare

CANNED FRUIT IN GENERAL. MRS. F. E. BLAKE.

For peaches, for instance, set on the stove a kettle of cold water--just enough so the can will not tip over; into this kettle, put one-half dozen nails to keep the can from touching the bottom; then fill the can full of peaches, cut in halves; then fill the can with cold water; add two tablespoonfuls of sugar, and set in kettle to boil; let boil until the fruit is tender, but not enough to break while cooking. When done nicely, put the top on the can, and set away.

RASPBERRY JAM. MRS. E. S.

Weigh equal parts of fruit and sugar. Put the fruit into a preserving pan, and mash with a silver or wooden spoon; let boil up; then add the sugar; stir all the time while cooking. Strawberry or blackberry jam is made the same way. Thirty or forty minutes is sufficient time for cooking.

TO PRESERVE PEACHES. L. D.

Take equal portions of peaches and sugar; pare, stone, and quarter the fruit. Put the sugar with the peaches; let stand over night. In the morning, boil slowly in preserving kettle one hour and three-fourths; skim well.

TO PRESERVE QUINCES. L. D.

Pare and core. Be sure you get out all the seeds. Boil the skins and cores one hour; then strain through a coa.r.s.e cloth; boil your quinces in this juice until tender; drain them out; add the weight of the quinces in sugar to this syrup; boil, and skim until clear; then put in the quinces. Boil three hours slowly.