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

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 glasses 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 glasses, 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 glass cans.

CHOPPED QUINCES. MRS. ELIZA DICKERSON.

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 glasses, 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.

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