Ebook - Recipes Tried And True (1894 Cookbook).txt

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 coarse 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.

TOMATO BUTTER. 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 mass; 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 glasses, or jars; cover closely when cold.

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