Recipes Tried and True Part 31

TOMATO b.u.t.tER. MRS. J. KISHLER.

To one quart of tomato, add one pint of apple; put both through sieve; one quart of sugar, some ground cinnamon; cook until it begins to look like a preserve.

ORANGE MARMALADE. MRS. DR. TRUE.

To eighteen ripe oranges, use six pounds best white sugar. Grate the peel from four oranges; reserve for marmalade. (The rinds of the remainder will not be used). Pare the fruit, removing the white skin as well as the yellow; slice the oranges; remove all seeds. Put the fruit and grated peel into a preserving kettle; boil until reduced to a smooth ma.s.s; rub quickly through a colander; stir in the sugar; return to the stove; boil fast, stirring constantly, one-half hour, or until thick. Put in gla.s.ses, or jars; cover closely when cold.

CURRANT JELLY. MISS KITTIE SMITH.

A FRENCH CONFECTIONERS RECIPE.--Allow one pound of sugar to one pint of juice. Boil the juice five minutes, and add the sugar, which has been previously well heated; boil one minute, stirring carefully.

Always a success.

CURRANT JELLY. MRS. DR. TRUE.

Weigh the currants on the stems. Do not wash them, but carefully remove all leaves; or whatever may adhere to them. Put a few of the currants into kettle (porcelain lined or granite iron); mash them to secure juice to keep from burning; add the remainder of the fruit, and boil freely for twenty-five minutes, stirring occasionally; strain through a three-cornered bag of strong texture, putting the liquid in earthen or wooden vessels (never in tin). Return the strained liquid to the kettle without the trouble of measuring; let it boil well for a moment or two; add half the amount of granulated or loaf sugar. As soon as the sugar is dissolved, the jelly is done. Put in gla.s.ses.

PINEAPPLE JAM.

Peel, grate, and weigh the apple. Put pound to pound of pineapple and sugar. Boil it in a preserving kettle thirty or forty minutes.

CRABAPPLE JELLY.

Boil the apples, with just enough water to cover them, until tender; mash with a spoon, and strain out the juice. Take a pint of juice to a pound of sugar; boil thirty minutes, and strain through a hair sieve.

ROSE GERANIUM JELLY. MRS. SAMUEL BARTRAM.

Drop one large or two small leaves of rose geranium plant into a quart of apple jelly a few moments before it is done, and you will add a novel and peculiarly delightful flavor to the jelly.

CRABAPPLE MARMALADE.

Boil the apples in a kettle until soft, with just enough water to cover them; mash, and strain through a coa.r.s.e sieve. Take a pound of apple to a pound of sugar; boil half an hour, and put into jars.

CRANBERRY JELLY. MRS. G. A. LIVINGSTON.

One pound of sugar to each pint of juice; boil, and skim. Test by dropping a little into cold water; when it does not mingle with the water, it is done.

APPLE JELLY. MRS. E. SEFFNER.

Ten quarts of sour apples, stewed very soft in sufficient water to cover the fruit; drain over night through a flannel bag, without pressing; add one pint of sugar to each pint of juice, and three sliced lemons; boil twenty minutes; strain into gla.s.ses or bowls.

PEAR MARMALADE. MRS. E. SEFFNER.

EXCELLENT FOR TARTS.--Pare and core, then boil the pears to a pulp.

Take half their weight of sugar; put it into the kettle with a little water; boil until like taffy; skim while boiling; add the pulp of the pears, about four drops of essence of cloves; boil up once or twice.

PRESERVED STRAWBERRIES. MRS. KATE MARTIN, TIFFIN, OHIO.

Use one pound of granulated sugar to each quart of berries. Make a syrup of the sugar, and sufficient water to moisten it. While boiling, drop in the berries, and let them boil ten minutes. Skim out the fruit, and put it on a platter. Boil the syrup ten minutes longer; then pour it over the berries, and set where it will get the sun for two days. Put in jelly gla.s.ses, and seal. Made in this way, the fruit retains both color and flavor.

TO PRESERVE RASPBERRIES AND STRAWBERRIES. L. D.

Put pound to pound of sugar and fruit; let stand over night. In the morning, boil all together fifteen minutes. Skim out the berries; boil the syrup till thick and clear; pour over the fruit.

For millinery go to Jennie Thomas, the oldest and best.

CANNED STRAWBERRIES. MRS. G. A. LIVINGSTON.

For every quart of strawberries, take one pint of sugar; add a tablespoonful or two of water. Let sugar dissolve; then add fruit, and let boil. Can immediately in air-tight gla.s.s cans.

CHOPPED QUINCES. MRS. ELIZA d.i.c.kERSON.

Pare the quinces; cut in small squares; cover with water, and stew until tender; pour into a colander, and drain. To each pint of the juice, add three-fourths pint of sugar. Let boil, and skim well for ten or fifteen minutes; then put in the quinces; cook until the syrup begins to jell. Put in gla.s.ses, and seal same as jelly.

CANNED PINEAPPLE. MRS. LULU DANN.

Take equal measurements of shredded pineapple and sugar. Place in a crock alternately, a layer of shredded pineapple and one of sugar; let this stand over night. In the morning, drain off the juice, and to three cups of juice, add one cup of water. After this mixture comes to a boil, put in the pulp of your pineapple, and let boil up (not cook). Seal in self sealing jars.