r :> ^ liuiti LIBRARY UNIVERSITY OF CALIFORNIA. Received JAN 13 1893 . iSg Accessions No. 5"axr|^<» . class No. Digitized by the Internet Archive in 2007 with funding from IVIicrosoft Corporation http://www.archive.org/details/canningpreservinOOrorerich CANNING AND PRESERVING Canning and Preserving MRS S T RORER AUTHOR OF MKS ROREr's COOK BOOK HOME CANDY MAKING HOT WEATHER DISHES ETC PRINCIPAL OF PHILADELPHIA COOKING SCHOOL EDITOR OF TABLE TALK 07 TBS *»^ [UB1VBBSIT7) ^^^^ PHILADELPHIA ARNOLD AND COMPANY LIBRARY STREET ^^^ <v Copyright, 1887, by Mrs. S. T. Rorer All Rights Reserved MADE BY GEORGE H BUCHANAN AND COMPANY 420 LIBRARY STREET 420 TO MY LITTLE SON JAMES THIS BOOK IS MOST AFFECTIONATELY DEDICATED CONTENTS Preface ..... 8 Canning ..... 9 Preserving . . . . • ^9 Marmalades or Jams ... 29 Butters . . . . -33 Fruit Jellies . . . . 34 Dried Fruits . . . . .40 Syrups ..... 43 Pickling . . . . -47 Catsups ..... 62 Flavored Vinegars . . . .66 Powders and Dried Herbs . . 68 Index . . . . . '75 jf^y^ OF THB U1TI7EIISIT71 PREFACE In this age of adulteration we know not what we eat, and as canning is so simple an operation, it is unfortunate that so many people use food put up at factories, consequently the author sends this little book out as a missionary, with a wish that it may remedy this evil, and prove both helpful and acceptable. The maxim that ** practice makes perfect" applies admirably to preserving. While the recipes contained herein are as simply and explicitly described as possi- ble, to insure perfect success time must not be con- sidered and the greatest care taken. SARAH T. RORER fUHIVBRSI-TTl CANNING Canning is an improvement upon the old-fashioned method of preserving pound for pound in sugar. It retains more of the fresh and natural flavor, is far less trouble to pre- pare, and more economical. All fruits may be canned with or without sugar, as the sugar takes no part whatever in the preservation. For flavormg ice creams and water- ices it is desirable to can the fruits without sugar. Choose only perfectly sound and fresh fruits. It is false economy to purchase fruits on the verge of decay, even at very rediiced rates, as they quickly ferment after canning, and you not only lose fruit, sugar, and labor, but very often the jars as well. All large fruits after paring should be immediately thrown into cold water to prevent discoloration, then boiled in clear water until tender, then again in the syrup as directed in the recipes following. Small fruits retain their shape more perfectly if sugared one or two hours before cooking. A quarter-tea- spoonful of alum added to each pound of sugar hardens the fruit and gives it brilliancy. Large-mouthed glass jars, with porcelain -lined or glass tops only, should be used. They should be thoroughly heated before filling, filled quickly, through a wide-mouthed (9) 10 CANNING AND PRESERVING funnel to overflowing, a silver spoon-handle should be passed around the inside of tbe jar to break any air bubbles that may be there, and the tops screwed on without delay. Stand the jars while filling on a folded towel to prevent breakage. After sealing, stand the jars in a warm part of the kitchen over night. In the morning the covers should again be tightened, as the glass will contract after cooling, and put them away in cool, not cold, dry, dark closet. In a week examine each jar carefully without shaking or disturbing more than necessary. If you find the lids slightly indented, the contents free from air bubbles, and the liquid settled, you may rest assured they will keep. If you find the opposites, open the jars immediately to prevent bursting. This fruit may be re-cooked and used at once, but is never satisfactory if again canned. Use only the best granulated sugar. Fruit canned with sugar of an inferior quality is never clear, and is also more liable to ferment. The surplus juice that exudes from small fruits such as strawberries, raspberries, and plums, may be strained and boiled for jelly. A porcelain-lined kettle, rather broad than deep, is best. Copper or brass must be thoroughly cleansed with salt and vinegar, and even then the articles are more or less imbued with verdigris that is produced in them by the action of the acids. Small oil stoves are most convenient for canning, pre- serving or jelly making, the kettle being immediately over an even and intense heat, the contents boil quickly, thus retaining color and flavor. If the directions are carefully followed, and there is not too large a quantity cooked or scalded at one time to prevent careful management of each jar, not one can in a hundred will be lost. CANNING AND PRESERVING 11 FRUITS APPLES I pound of sugar The juice and rind of one lemon 4 pounds of apples i quart of water Take fine, ripe golden or hollow-cored pippins or bell-flow- ers. Pare, core, and throw them into cold water. When you have sufficient to fill one or two jars, lift them carefully from the water, weigh, then put them in a porcelain-lined kettle, cover with boiling water, bring quickly to boiling- point, and then stand them over a moderate fire, where they will scarcely bubble, until tender. While they are cooking, put the sugar and water into another kettle, stir with a clean wooden spoon until the sugar is thoroughly dis- solved, add the grated yellow rind and the juice of the lemon, boil three minutes. With a perforated skimmer lift the apples from the water, hold a moment until drained, and then slide them carefully into the boiling syrup, continue until the bottom of the kettle is covered, boil until the apples are sufficiently tender to admit a straw, then lift them carefully and slide one at a time into the jar, and finish as directed. APPLES WITH QUINCES To every four pounds of apples allow one pound of quinces. Pare, core, quarter, and can the same as in pre- ceding recipe. APPLES WITH PINEAPPLE 4 pounds of apples i ^^ pounds of sugar I good-sized pineapple i quart of water Pare, core, and quarter the apples. Pare the pineapple, and with a silver knife carefully remove the eyes, then grate 12 CANNING AND PRESERVING it. Cover the apples with boiling water, bring quickly to a boil, then simmer gently for five minutes. Put the sugar and water in another kettle, stir constantly until the sugar is dissolved, then add the grated pineapple, and bring the whole to boiling-point. Lift the apples, drain, and slide them carefully into the syrup. Simmer until the apples are tender, and can as directed. These are delicious. APRICOTS Proceed precisely the same as for canned Apples, omitting the lemon. BLACKBERRIES To every pound of blackberries allow a quarter-pound of sugar. Put the berries in a porcelain-lined kettle, cover them with the sugar, and let stand one or two hours, then place over a moderate fire, and bring to boiling-point. Skim, and can immediately as directed. CHERRIES Stone the cherries ; and, if pie or morello cherries, allow a half-pound of sugar to every pound of cherries. If ox- hearts, a quarter-pound of sugar. Proceed the same as for Blackberries. CURRANTS Stem the currants, and to every pound allow three-quarters of a pound of sugar. Cover the currants with the sugar and let them stand two hours, then put them in a porcelain- lined kettle and bring quickly to boiling-point. Do not stir. Skim, and can quickly as directed. CANNING AND PRESERVING 13 CURRANTS AND RASPBERRIES To every quart of the large red raspberries allow a half- pint of currant-juice and a half-pound of sugar. Put the berries in a porcelain-lined kettle, add the juice and sugar, bring to boiling-point, and can." DAMSONS Stem and wash the damsons, and to every five pounds al- low three pounds of sugar. Cover the damsons with the sugar and let stand four hours or over night. Put them in a porcelain-lined kettle, cooking only sufficient to fill one jar at a time. Bring slowly to boiling-point, simmer until the damsons are soft without being broken. Skim, and can as directed. DEWBERRIES Dewberries are canned precisely the same as Blackberries. ELDERBERRIES To every four pounds of berries allow one pound of sugar. Finish, and can the same as Blackberries. GREENGAGES To every pound of greengages allow three-quarters of a pound of sugar. Wash the greengages in cold water, drain, and with a large pin puncture each one in four or five places. Then put a layer in the bottom of a bowl, sprinkle with sugar, then another layer of greengages, another of sugar, and so on until all is used. Cover and stand away over night. In the morning put them into a porcelain-lined kettle, bring quickly to boiling-point, skim, and can as directed, cooking only sufficient to fill one jar at a time. Yellowgages may be canned in precisely the same way. 14 CANNING AND PRESERVING GOOSEBERRIES (Green) As these are usually canned for pies, they are better sealed without sugar, that it may be added fresh at the time of useing. Stem, wash, and draiii the gooseberries ; put them in a porcelain-lined kettle, bring quickly to boiling-point, and can as directed. GOOSEBERRIES (Ripe) Ripe gooseberries should be canned precisely the same as Blackberries, allowing a half-pound of sugar to each pound of gooseberries. HUCKLEBERRIES Huckleberries should be canned the same as Blackberries. PEACHES No. I 4 pounds of peaches i pound of sugar I quart of water Pare the peaches, remove the stones, and throw them into cold water. Put the sugar and water into a porcelain-lined kettle, stand it over the fire and stir constantly until the sugar is dissolved ; drain the peaches, put them in the syrup, bring quickly to a boil, then stand on the back part of the fire, where they will scarcely bubble, until tender. When tender lift each piece carefully and arrange in the jars, then fill the jar quickly to overflowing with the syrup, seal, and stand aside to cool. PEACHES No. 2 4 pounds of peaches i pound of sugar I quart of water Pare the peaches, remove the stones, and throw them into cold water. Stir the sugar into the water until thoroughly CA NNING A ND PRESER VI NG 15 dissolved. Drain the peaches and arrange them nicely in the jars. Fill each jar two-thirds full with the syrup. Place some folded hay or straw in the bottom of a wash- kettle, stand the jars on top of this and pour around sufficient cold water to two-thirds cover the jars. Put a close cover on top of the kettle, and place on a moderate fire. As soon as the water around the jars thoroughly boils, remove one jar at a time ; if the fruit has settled leaving a space unfilled, fill up from another jar as need requires, adding sufficient liquor as well. Seal without delay, and stand aside to cool. PEARS Bartletts are best for canning. Pare, cut in halves, and with a pointed knife remove the core and blossom end. The stems may be left, as they look very pretty. Throw them at once into cold water to prevent discoloration. When you have pared sufficient to make one quart jar, about twenty-one halves, weigh them, allowing a quarter- pound of sugar to every pound of pears. Put the pears in a porcelain-lined kettle, cover with boiling water, and simmer gently until you can pierce them with a straw. Put the sugar and a pint of water into another kettle, stir until dissolved, then boil and skim. When the pears are tender, lift carefully with a skimmer and slide them into the syrup, simmer five minutes, can and seal as directed. PINEAPPLE With a silver knife pare the pineapples and carefully re- move the eyes. Then pick them into small pieces, rejecting the core. Weigh, and to every pound allow three-quar- ters of a pound of sugar. Put the sugar and pineapple together in a porcelain-lined kettle, bring quickly to 16 CANNING AND PRESERVING boiling-point, then simmer over a moderate fire ten min- utes. Can as directed. Or, the pineapple may be grated instead of picked. PLUMS (Blue) Allow three-quarters of a pound of sugar to every pound of plums. Proceed as for Damsons. All large plums may be canned in the same manner, first pricking the skins to prevent cracking. QUINCES Pare, core, and quarter the quinces, or they may be cut into rings, throw them at once into cold water to prevent discoloration. Save the parings and the knotty pieces for jelly, being careful to reject the core and seeds, as they prevent the liquid from jellying. When you have pared sufficient to make one or two jars, take them from the water, put them in a porcelain-lined kettle, cover with boil- ing water, bring quickly to a boil, then stand on the back part of the fire where they will simmer gently, until you can pierce them with a straw. While they are cooking, put the sugar and water in another kettle, allowing a half-pound of sugar and a half-pint of water to each pound of quinces. Stir the sugar until dissolved, then boil and skim. Lift the quinces from the water, put them in the syrup, simmer ten minutes, and can as directed. If you are canning several jars, they should all be boiled in the same water, and this water saved to boil the skins for jelly. Of course, fresh syrup must be made for each lot. RASPBERRIES Select the large red berries, pick carefully and put into small glass jars, a layer of berries and a sprinkling of CANNING AND PRESERVING 17 sugar, allowing to each pint of berries about two heaping tablespoon fuls of sugar. Finish precisely the same as Peaches No. 2 STRAWBERRIES No. i Can the same as Blackberries, using a half-pound of sugar to every pound of strawberries. STRAWBERRIES No. 2 Can the same as Raspberries, allowing a half-pound of sugar to every pound of strawberries. VEGETABLES CANNED BEANS String the beans and cut them in several pieces, throw into boiling water, boil rapidly fifteen minutes. Have the jars ready filled with warm water to slightly heat. Empty and fill quickly with the beans. See directions for canning fruit. CANNED LIMA BEANS Fill the jars full of uncooked beans, then fill the jars full of cold water, and lay on the tops. Place straw or hay in the bottom of a wash-boiler, place the jars on this, and pour in sufficient cold water to half cover them. Put the boiler over the fire, cover it closely with the lid, and boil steadily for three hours. Take up the jars, see that they are filled to overflowing, and screw on the covers as tightly as possible. Stand aside, where the air will not strike them, to cool. When cold, again screw the covers, and keep in a dark, cool place. Asparagus and peas may be canned in the same way. 18 CANNING AND PRESERVING CANNED CORN For this select fine, fresh corn. Remove the husk and silk, and carefully cut the corn from the cob. Pack into jars, pressing it down closely, and fill to overflowing. Put on the tops and screw them down. Place hay or straw in the bottom of a wash-boiler, stand the jars on top of this, and pour in sufficient cold water to half cover the jars. Cover the boiler tightly, and boil continuously for three hours, watching carefully that there is sufficient water to make a full volume of steam. When done, lift out the jars and screw down the covers as tightly as possible, stand aside to cool. When cold, screw again, and keep in a dark, cool place. CANNED TOMATOES Scald the tomatoes and remove the skins. Put them in a porcelain-lined kettle, bring them slowly to a boil, and simmer thirty minutes. Put the tomatoes boiling hot into the jars, and seal. CANNED TOMATOES (Whole) Select small, smooth, sound tomatoes. Pack them without peeling into wide-mouthed jars, fill the jars with cold water, and finish precisely the same as Lima Beans, boiling only thirty minutes. Be sure that the cans are filled to over- flowing wdth boiling water before screwing on the tops. PRESERVING To preserve, use equal quantities of fruit and sugar, and cook sufficiently long to keep the fruit without being her- metically sealed. Use only sound fruit and the best white sugar. Prepare your fruit with care, weigh accurately, and work slowly. Small fruits should b^ cooked slowly forty minutes ; large fruits until you can pierce them with a straw. Put up the preserves in small jars or tumblers, and thereby prevent disturbing a larger quantity than is needed. Large fruit should be thrown into water to prevent dis- coloration. APPLES Pare and core fine, ripe pippins, and cut them into quar- ters. Weigh, and to each pound allow one pound of granulated sugar and a half-pint of boiling water, the grated rind of one and the juice of two lemons. Boil the sugar and water until clear (about three minutes), skimming the scum from, the surface, add the juice and rind of the lemons^ then the apples, and simmer gently until they are clear and tender, but not broken, then stand aside to cool. When cold, put them into jars, cover closely and stand in a cool, dark place for one week. At the end of that time turn them carefully into the kettle, bring them to boiling-point, and siminer for five minutes, then return (19) 20 CANNING AND PRESERVING them to the jars, cover closely with tissue paper brushed over with the white of an ^gg, and put in a dark, cool place to keep. Apples are more difficult to keep than any other fruit. CRAB APPLES Take Siberian crab apples when they are very ripe. Wash and drain ; do not remove the stems. Put them in a porcelain-lined kettle with sufficient boiling water to cover. Sumner very gently until the skin will peel off easily, then drain, peel and core them ; the cores must be extracted with a very small knife so as not to break the apples or remove the stems. Then weigh them, allow one and a quarter pounds of sugar, and a half-pint of water to each pound of crab apples. Put the sugar and water into a porcelain-lined kettle, and stir until the sugar is dissolved, then bring quickly to boiling-point, and skim. Put in the crab apples, and swwier gently until clear and tender, skimming the scum from the surface. AVhcn done, put into jars or tumblers, and stand away to cool. When cold, fasten the same as Apples. BLACKBERRIES Select the largest and finest berries. Pick them over and weigh them, and allow to each pound of berries a pound of sugar. Spread them out separately on flat dishes, sprinkle with the sugar, and stand aside for one hour; then put them in a porcelain-lined kettle with all the juice that may have exuded ; stand the kettle over the fire until the berries are slightly heated, then take them out one by one with a spoon and spread on the same flat dishes. When all are out, boil the syrup rapidly for five minutes, then add the berries, stand on the back part of the fire, where CANNING AND PRESERVING 21 they cannot possibly boil, for about fifteen minutes. If they seem at all likely to break, take instantly from the fire, and stand aside to slightly cool. Then fill into tumbers or jars, and stand aside until perfectly cold. Fasten with tissue paper as directed. CHERRIES Take large, ripe morello cherries, stone them, saving all the juice that comes from them. Weigh, and to each pound of cherries allow a pound of sugar. Put a layer of cherries in the bottom of a bowl, then sprinkle over a little sugar, then more cherries and sugar, and so continue until all is used. Stand aside for two or three hours, then put them into a porcelain- lined kettle, bring quickly to a boil, and sunnier and skim until the cherries are clear and the syrup thick. Lift carefully each cherry with a teaspoon and put into tumblers or jars, and stand aside to cool. When cold, fasten with tissue paper as directed. PRESERVED CITRON Pare off the outer skin, cut into halves, remove the seeds, then divide each half into a number of smaller pieces. Put them in a stone jar, add a half-cup of salt to every five pounds of citron. Cover with cold water and stand aside for five hours; then drain, and cover with fresh, cold water. Soak two hours, changing the water three or four times. Drain. Cover with boiling water, bring to boiling- point, and drain again. Make a syrup from two and a half pounds of granulated sugar and one and a half quarts of boiling water, boil and skim. When perfectly clear, put in the citron and simmer gently until you can pierce it with a straw. When tender, lift the pieces carefully with a skim- mer, place them on a large plate, and stand in the sun one 22 CANNING AND PRESERVING or two hours to harden. Peel the yellow rind from one large lemon, add it to the syrup, then add the juice of two lemons, and a small piece of green ginger-root cut in thin slices. Boil gently for ten minutes, and stand aside until wanted. When the citron has hardened, put it cold into the jars, bring the syrup again to a boil, and strain it over the citron. Watermelon-rind and pumpkin may be preserved in the same manner. CURRANTS Currants may be preserved precisely the same as Cherries. White currants if properly done are delicious. DAMSONS One pound of granulated sugar to every pound of damsons. Pick the stems from the damsons, put them into stone jars with the sugar sprinkled between each layer of damsons. Cover the jars and stand them in a kettle of cold water ; bring slowly to boiling-point, and then simmer very gently until the damsons are tender without being broken. Pour off the juice and boil it rapidly fifteen minutes. Put the damsons carefully into tumblers or jars, strain the juice through a jelly-bag and pour it over. Stand aside to cool. When cold, cover the tops with tissue paper, brush over with the white of an Q%'g, and stand aside to dry. Keep in a cool, dark place. DEWBERRIES Dewberries may be preserved precisely the same as Black- berries. GINGER Take green ginger-root, pare it carefully with a sharp knife, throwing each piece, as you finish it, into a pan of cold CANNING AND PRESERVING 23 water. When all is finished, drain, put it in a porcelain- lined kettle, cover with cold water, and bring to boiling- point. Drain, throw it into cold water for a few moments, then cover again with boiling water, bring to a boil, drain, throw again into cold water. Again cover with boiling water, and simmer until the ginger is perfectly tender. Drain, and throw into cold water for an hour. To every pound of ginger allow one pound of sugar and one pint of water. Put the sugar and water in a porcelain-lined kettle and stir until the sugar is dissolved, then bring quickly to a boil. Beat the whites of two eggs in a half-cup of cold water until slightly frothy, then stir them into the boiling syrup. Boil and skim until clear, then stand aside to cool. Drain the ginger and dry it on a soft towel ; throw it in the syrup, and stand away for two days. At the end of that time drain the syrup from the ginger, boil, and when cool pour it again over the ginger. Stand aside for twenty-four hours. Repeat this every day for five days, the fourth day heating the ginger in the syrup. When finished, put it into jars and cover closely. GREENGAGES Weigh the greengages, and to each pound allow a pound of sugar. Put them in boiling water for a few moments, until the skins come off easily. Peel, and throw them into a large earthen bowl or jar, sprinkling the sugar between each layer of gages. Stand aside over night. In the morning pour off the juice carefully into a porcelain-lined kettle, bring quickly to a boil, skim it, and then add the gages. Simmer very gently, until tender and clear, about thirty minutes. Take them out one by one with a spoon and spread them on large dishes to cool. Boil the syrup a few minutes longer until thick. When the gages are cool, put 24 CANNING AND PRESERVING them into tumblers or jars, pour over the boiling syrup, and seal, or tie up. Yellowgages, copper plums, prunes, and blue plums may be preserved in the same manner. GOOSEBERRIES (Green) Top and stem the gooseberries, wash in cold water, and drain. To every pound of gooseberries allow one and a quarter pounds of sugar and one and a half pints of water. Throw the gooseberries into a porcelain-lined kettle, cover with boiling water, and stand aside a few moments to scald. Put the sugar and water in another kettle to boil. As soon as its boils, skim and stand aside to cool. When the goose- berries feel tender, take them out carefully with a perforated skimmer, and slide them carefully into a pan of cold water. Let stand a few minutes,, then lift them again with the skimmer and put them carefully into the syrup. Stand over a gentle fire and let simmer slowly for about twenty minutes or until they are quite clear. If the gooseberries seem likely to break, take them out carefully, and allow the syrup to boil a few minutes lono^er. When done, put carefully into jars or tumblers, and stand aside to cool. When cold; tie up as directed. HUCKLEBERRIES Wash and drain the huckleberries, then weigh, and to each pound allow three-quarters of a pound of sugar and the juice of half a lemon. Sprinkle one-half the sugar over the berries, and stand aside over night. In the morning drain off the juice, add the remaining sugar and the lemon-juice, and a half-pint of water, stir over the fire until the sugar is dissolved, bring quickly to a boil, skim, add the huckleberries, simmer gently until the berries are CANNING AND PRESERVING 25 tender not broken, about thirty minutes. When done, put them in jars or tumblers, and stand aside to cool. When cold, tie up as directed. LEMONS Select one dozen small ^ lemons that are very ripe, and of uniform size. With a silver knife scoop out a hole from the stem end, and with your little finger loosen the pulp from inside rind, being careful not to disfigure or break the rind. While doing this hold the lemon over a bowl that all the juice may be saved. After you have the pulp entirely loosened, pull it out leaving the rind of the lemon whole. Throw each as it is finished in a pan of cold water, then drain and put in a porcelain-lined kettle. Dissolve an even teaspoon ful of salt in two quarts of boil- ing water, pour it over the rinds, and simmer gently until clear and nearly transparent, then drain, and throw them again in cold water for three hours, changing the water every hour, then stand them aside in the water over night. In the morning drain, and cover with boiling water, and simmer gently for one and a half hours, then drain, and weigh the rinds, and to every pound allow one pound of granulated sugar and a half-pint of water. Put the sugar and water in a kettle and stand over the fire, stir until the sugar is dissolved, then bring quickly to a boil and skim, add the lemon-rinds, and all the juice from the pulp. Simmer gently until the rinds are clear and tender, then take them out singly and spread on flat dishes and stand the syrup aside for two days. Then roll four dozen juicy ripe lemons, cut them in halves, and squeeze out all the juice. To each pint of this juice allow one and a quarter pounds of granulated sugar. Put both into a porcelain- lined kettle, and stir over the fire un tiLthe kUgSti'^ia^iissolved ; ^^^ OF THK *« [UHI7BI15ITYI ^im.1^ 26 CANNING AND PRESERVING then boil rapidly for twenty minutes, or until a thick firm jelly. Try frequently, by placing a spoonful in a saucer, and standing it a moment in a cool place. If it congeals immediately, it is sufficiently done. Fill the lemon rinds with this jelly and stand aside over night to harden. Then put them with the open part downwards into glass jars, and pour over the syrup. Tie up as directed. Limes and oranges may be preserved in the same way. These are delicious. MULBERRIES 4 pounds mulberries 4^ pounds sugar I quart mulberry-juice For the juice: — Put one pound of mulberries and one gill of water in a porcelain-lined kettle, j-/;;^;;/^r gently until the mulberries are soft, then strain through a fine sieve, press- ing through all the juice. To this juice add the sugar, boil, and skim, then add the mulberries, and sim^ner very gently for fifteen minutes ; then stand aside over night to cool. In the morning, if the syrup has not jellied, boil again for fifteen minutes, being very careful not to break the mul- berries. Put into jars or tumblers, and stand aside to cool. When cold, tie up as directed. PEACHES Select large, juicy, ripe freestone peaches. Pare, cut into halves, and remove the stones. Weigh, and to each pound of peaches allow one pound of sugar and a half-dozen peach kernels Put a layer of the peaches in a bowl or jar, then a layer of sugar, then another layer of peaches, than a layer of sugar, and so on until all is used. Cover and stand aside over night. In the morning put the peaches in a porcelain-lined kettle, add the kernels, and CANNING AND PRESERVING 27 bring quickly to a boil ; then simmer until the peaches are tender and clear. Lift them carefully, one piece at a time, and put into glass jars or tumblers. Stand aside to cool. When cold, pour over the syrup, and tie up as directed. Apricots and nectarines may be done in precisely the same manner. PEARS Pears may be preserved in precisely the same manner as Peaches. PINEAPPLE Prepare as directed for canning. To each pound of pine- apple allow three-quarters of a pound of sugar. Sprinkle the sugar over the pineapple, and stand aside over night. In the morning put it into a porcelain-lined kettle, bring quickly to a boil, skim, and si7nmer slowly for three-quar- ters of an hour. Put into tumblers, and when cold, tie up. QUINCES Select large ripe quinces. Wash and wipe them. Pare, core, and cut into slices, or they may be quartered. Throw each piece as finished in water to prevent discoloration. When you have sufficient for the preserving-kettle, put them in and cover with boiling water. Simmer gently until tender. When tender, lift carefully with a skimmer and slide on to flat dishes. Continue boiling the quinces in the same water until all are cooked. Put the parings and rough pieces into the same \vater in which you have cooked the quinces, and simmer gently one hour, keeping closely covered all the time ; then strain, and measure, and to every pint of this liquid allow one pound of sugar. Stir over the fire until the sugar is dissolved, bring quickly to a boil, boil rapidly ten minutes, skimming as the scum comes 28 CANNING AND PRESERVING to the surface. Now put in the quinces, and boiluntil they are clear, tender and red. If you wish them bright col- ored, keep the kettle closely covered while the quinces are in. When done, lift gently into glasses or jars, give the syrup another boil until it jellies, pour it over the quinces, and stand aside to cool. When cold, tie up as directed. RASPBERRIES Put three quarts of large red raspberries into a preserving kettle, mash them, and stand over a moderate fire to heat. At the first boil, remove them from the fire and press through a jelly-bag. Measure, and to every pint allow one pound of sugar. Put the sugar and juice into a porcelain-lined kettle and bring quickly to a boil. Boil rapidly ten minutes, and skim until the scum ceases to rise. Then put in three quarts of whole raspberries. Boil rapidly about five minutes, and then stand aside to cool. When cold, bring again to boiling point, then lift carefully by spoonfuls, and put into jars or tumblers. When cold, tie up as directed. STRAWBERRIES Strawberries may be preserved precisely the same as Rasp- berries. TOMATOES (Green) Select one peck of green, smooth tomatoes. Wash, and then cover with boiling water, let stand thirty minutes, wipe, and cut into slices. Slice also six large juicy lemons, and carefully remove the seeds. Put the tomatoes in a porcelain - lined kettle, add the lemons, six pounds of sugar, and an even tablespoonful of ground ginger or a small piece of CANNING AND PRESERVING 29 ginger-root sliced, add a half-pint of water to prevent burning, cover the kettle, and simmer gently for one and a half hours, skimming carefully. Then stand aside to cool. When cold, bring again to boiling-point, and simmer g<trv\\y another hour. Then put into small jars or tumblers, and stand aside to cool. When cold, tie up as directed. TOMATOES (Ripe) Select a half-peck of fine, smooth tomatoes, not over-ripe. Scald, peel, and weigh them, and to each pound of tomatoes allow one pound of sugar, the juice and rind of half a lemon, a small piece of ginger root cut into slices. Put all together in a porcelain -lined kettle, and simmer gently for three hours, then put carefully into tumblers or jars, and stand away to cool. When cold, tie up as directed. TOMATOES (Yellow) The small yellow tomatoes, with an equalquantity of grated pineapple and preserved according to the preceding recipe, omitting the lemon and ginger, make most delightful pre- ♦ MARMALADES OR JAMS BARBERRY JAM Pick three pounds of barberries from the stalk, put them in a jar or farina-boiler, wnth three pounds of sugar. Stand the jar in a saucepan of boiling water, and simfner gently until the sugar is dissolved and the berries soft, then stand aside all night. In the morning put them in a porcelain- lined kettle, and simmer slowly for twenty-five minutes, stirring continually. When done, turn into tumblers, and 30 CANNING AND PRESERVING stand aside to cool. When cold, tie tightly with tissue paper, brushed over the top with the white of an egg. BLACKBERRY JAM Put the blackberries into a porcelain-lined kettle, stand them over a very moderate fire until thoroughly heated, then press them through a sieve. Measure the liquid, and to every pint allow a half-pound of sugar. Put the sugar and liquid back into the kettle, and boil rapidly twenty minutes, stirring occasionally to prevent scorching. Pour into tumblers or jars, and seal the same as fruit jelly. RED CURRANT JAM Make precisely the same as Barberry Jam, using three- quarters of a pound of sugar to every pound of currants. Black and white currant jam may be made the same. GRAPE JAM Pulp the grapes; put the skins in one basin and the pulps in another. Pour the pulps in a porcelain-lined kettle, and bring to boiling-point ; then press them through a colander, add the skins, and measure. Finish the same as Blackberry Jam. Or, after boiling the twentyi minutes, the whole may be pressed through a sieve to make it fine. GREEN GRAPE JAM Make precisely the same as Grape Jam, using three-quarters of a pound of sugar to every pint of grapes. ORANGE MARMALADE No. i (Miss Anna Collins, Philadelphia) One dozen of the finest oranges cut into thin slices. Pour on these six quarts of water, and let stand twenty-four CANNING AND PRESER VING 31 hours. Put to boil in same water, and boil three hours. Add seven pounds of white sugar, and boil until clear. Carefully keep out all seeds and core. Delicious. ORANGE MARMALADE No. 2 (Miss Parloa) Take equal weights of sour oranges and sugar. Grate the yellow rind from one-fourth of the oranges. Cut all the fruit in halves at what might be called the ''equator." Pick out the pulp and free it of seeds. Drain off as much juice as you conviently can, and put it on to boil with the sugar. Let it come to a boil ; skim, and si7nmer for fifteen minutes; then put in the pulp and grated rind, and boil fif- teen minutes longer. Put away in jelly tumblers. PEACH MARMALADE Rub the peaches but do not pare them. Cut them in halves, remove the stones, and to every pound of peaches allow a half-pound of sugar. Put the peaches in a porce- lain-lined kettle, add sufficient water to cover the bottom of the kettle ; cover, and heat slowly to boiling-point ; then stir, and mash the peaches until fine, add the sugar and three or four kernels (to every quart of marmalade) blanched and pounded to a paste. Boil and stir continually for fifteen minutes, then stand over a more moderate fire, and cook slowly twenty minutes longer. Stir occasionally, that it may not scorch. Put away in stone jars. Apricot and plum marmalade may be made in the same manner. QUINCE MARMALADE No. i Pare, core, and quarter the quinces, saving the parings and cores, rejecting the seeds, cover with cold water, put them 32 CANNING AND PRESERVING in a porcelain-lined kettle, and simmer gently thirty minutes. Strain through a fine sieve. Weigh the quinces, and to every pound allow three-quarters of a pound of sugar. Add the sugar to the water in which the parings were boiled, stir until dissolved, add the quinces, and sim- mer gently until tender, about thirty-five minutes. Stir continually, and cook for fifteen minutes longer. Put away in tumblers or small jars. QUINCE MARMALADE No. 2 Pare, core, and slice the quinces, and boil with just enough water to cover them, stirring and mashing the fruit with a wooden spoon until it becomes soft. When you have reduced all to a smooth paste, stir in a scant three-quarters of a pound of sugar for every pound of fruit. Boil ten minutes more, stirring constantly. Take off, and, when cool, put into small jars or tumblers as directed. RASPBERRY JAM Put six quarts of raspberries in a porcelain-lined kettle, add two quarts and a pint of granulated sugar. Mash the fruit with a long wooden spoon, stand over a quick fire, boil, and stir continually forty minutes. Put away as directed for jams. RHUBARB JAM Wash the young rhubarb and cut into pieces about an inch long. Do not peel it. Weigh, and to each pound allow three-quarters of a pound of sugar. Put all in a porcelain- lined kettle, bring slowly to a boil, then boil and stir con- tinually for three-quarters of an hour. Put into jars or tumblers, and tie as directed. CANNING AND PRESERVING 33 BUTTERS APPLE BUTTER This should be made from new cider, fresh from the press, and not yet fermented. Fill a porcelain -lined kettle with cider, and boil until reduced one-half. Then boil another kettleful in the same way, and so continue until you have sufficient quantity. To every four gallons of boiled cider, allow a half-bushel of nice juicy apples, pared, cored, and quartered. The cider should be boiled the day before you make the apple butter. Fill a very large kettle with the boiled cider, and add as many apples as can be kept moist. Stir frequently, and when the apples are soft, beat with a wooden stick until they are reduced to a pulp. Cook and stir continuously until the consistency is that of soft marmalade, and the color is a very dark brown. Have boiled cider at hand in case it becomes too thick and apples if too thin. Twenty minutes before you take it from the fire, add ground cinnamon, and nutmeg to taste. It requires no sugar. When cold, put into stone jars and cover closely. PEACH BUTTER Select mellow yellow peaches. Pare and stone. Weigh, and to every pound allow three-quarters of a pound of sugar. Put the peaches in a porcelain-lined kettle, heat slowly. Mash and stir the peaches until perfectly smooth, then press through a fine sieve, add the sugar, and boil for fifteen minutes, stirring constantly. Put into small jars, and tie up as directed. Plum and pear butter may be made in the same man- ner. 34 CANNING AND PRESERVING TOMATO BUTTER Scald twenty pounds of ripe tomatoes and remove the skins, put them in a porcelain-lined kettle with four pounds of apples pared, cored, and quartered ; stand over a moderate fire to cook slowly for one hour, stirring occasionally to prevent sticking, then add eight pounds of sugar, the juice of four lemons, and one tablespoonful of powdered ginger. Cook and stir continually until reduced to the consistency of marmalade. Put in tumblers or jars. When cold, tie up as directed. FRUIT JELLIES APPLE JELLY Lady blush or fall pippins are best for jelly. The first make a bright-red jelly, and the latter an almost white jelly. Wipe the fruit, cut it into pieces without paring or removing the seeds. Put into a porcelain-lined kettle and barely cover with cold water ; cover the kettle, and boil slowly until the apples are very tender j then drain them through a flannel jelly-bag — do not squeeze, or the jelly will be cloudy. To every pint of this juice allow one pound of granulated sugar. Put the juice into a porcelain-lined kettle, and bring it quickly to a boil ; add the sugar, stir until the sugar is dissolved, then boil rapidly and continu- ously until it jellies, skimming the scum as it comes to the surface ; twenty minutes is usually sufficient, but sometimes I have boiled it thirty-five minutes before it would jelly properly. It is wise to commence testing after fifteen minutes' boiling. To do this, take out one teaspoonful of the boiling jelly, pour it into the bottom of a saucer, and CANNING AND PRESERVING 35 stand it in a cold place for a moment ; then scrape it one side with a spoon — if jellied, the surface will be partly solid ; if not, boil a few minutes longer, and try again. As soon as it jellies, roll the tumblers quickly in boiling water, then fill them with the boiling liquid. Stand aside until cold and firm (about twenty-four hours). Then, if you have jelly-tumblers, put on the lids ; if not, cover with two thicknesses of tissue paper, and paste the edges of the paper down over the edge of the tumbler. Then moisten the top of the paper with a sponge dipped in cold water. This moistening stretches the paper, so that when it dries again it shrinks and forms a covering as tight and smooth as bladder skin. I do not recommend jelly being covered with brandied paper, as in my hands it has never been sat- isfactory. The jelly, in cooling, forms its own air-proof covering, and if the top of the tumbler be well secured, it is all that is necessary. Keep in a cool, dark place. CRAB APPLE JELLY Cut the large Siberian crab apples into halves, and then into quarters, and to every five pounds of apples allow one pint of water. Proceed and finish precisely the same as for Apple Jelly. BLACKBERRY JELLY The uncultivated blackberries are best for jelly, and should be rather under- than over-ripe. Put the berries into a stone jar, stand it in a kettle of cold water, cover the top of the jar, and heat slowly until the berries are soft. Now put a small quantity at a time into your jelly-bag, and squeeze out all the juice. Measure the juice, and to each pint allow one pound of granulated sugar. Turn the juice into a porcelain-lined kettle, and stand over a brisk 36 CANNING AND PRESERVING fire. Put the sugar into earthen dishes and stand in the oven to heat. Boil the juice rapidly and continuously for twenty minutes, then turn in the sugar hastily, stirring all the while until the sugar is dissolved. Dip your tumblers quickly into hot water, watch the liquid carefully, and as soon as it comes again to a boil, take it from the fire and fill the tumblers. If the fruit is over-ripe your jelly will never be firm, no matter how long you boil it. Follow these directions carefully and you will never fail. CHERRY JELLY For cherry jelly, use the pie or morello cherry, and pro- ceed the same as for Blackberry Jelly. CRANBERRY JELLY I quart of cranberries i pound of sugar ^ pint of water Wash the cranberries, and put them on wnth the water to boil for ten minutes, then mash and squeeze through a flannel bag. Return the juice to the kettle, add the sugar, boil rapidly and continuously for about fifteen minutes, or until it jellies, and turn out to cool. CURRANT JELLY Select currants that have been freshly picked and are not too ripe. If they are sandy, w^ash them, but do not stem. Mash a small quantity at a time in a stone jar, with a potato-masher, squeeze through a flannel bag, then strain again without squeezing, that the liquid may be perfectly clear. Turn the liquid into a porcelain-lined kettle, stand over a brisk fire. Put the sugar into earthen basins, and then in the oven to heat. Boil the juice twenty minutes CANNING AND PRESERVING 37 after it begins to boil, then stir in hastily the hot sugar, and stir until the sugar is dissolved, no longer. Skim thor- oughly, bring it quickly to a boil again, and boil two minutes. Dip the tumblers into hot water, fill them with the boiling liquid, and stand away for twenty-four hours to jelly. If it is not then sufficiently jellied, cover the tumblers with common window-glass and stand in the sun several days. Then cover with tissue paper as directed for Blackberry Jelly. DAMSON JELLY Make precisely the same as Blackberry Jelly. GRAPE JELLY For this use ripe Concord, Isabella, or Clinton grapes. They should be freshly picked, and with the bloom on. Make precisely the same as Blackberry Jelly. GREEN GRAPE JELLY Fox grapes are the best for this. Stem the grapes, put them in a porcelain-lined kettle, barely cover with cold water, and finish the same as Apple Jelly. PEACH JELLY Pare, stone, and slice the peaches, put them into a stone jar, and to each half-peck of peaches, allow one cup of water. Crack a dozen of the kernels and throw them in with the peaches. Stand the jar in a kettle of boiling water, cover closely, and boil for one hour, stirring until the fruit is well broken, then turn into a flannel jelly-bag, and hang up to drip. To every pound of this juice allow the juice of one lemon and one pound of granulated sugar. Finish the same as Apple Jelly. 38 CANNING AND PRESERVING PEAR JELLY Make precisely the same as Apple Jelly, using the juice of one lemon to every pint of pear-juice. This is one of the most difficult of all jellies to make. PLUM JELLY For this use common blue plums. Wash them in cold water, put in a porcelain-lined kettle, and to every half- peck allow a pint of water ; cover the kettle, and heat the plums until soft and tender, then turn into a flannel jelly-bag, and drip slowly until the pulp is dry. Do not squeeze or handle the bag, or the jelly will be cloudy. Finish the same as Apple Jelly. QUINCE JELLY Wipe the fruit, cut it in halves, then in quarters, remove the seeds, but do not pare. Now cut the quinces into thin slices, and finish the same as Apple Jelly. The better w^ay is to use the nice pieces for canning or preserving, and save the parings and knotty pieces for jelly, always rejecting the seeds, as they prevent the jelly from being clear and firm. RASPBERRY JELLY Make precisely the same as Blackberry Jelly. RHUBARB JELLY Wash and wipe the stalks, and, without paring, cut into pieces about one inch long, put into a porcelain-lined kettle, allowing one pint of water to every four pounds of rhubarb. Boil to a soft pulp, turn into a jelly-bag, and hang up to drip ; do not squeeze or press. To every pint of this juice allow one pound of sugar. Boil and finish the same as Apple Jelly. CANNING AND PRESERVING 39 STRAWBERRY JELLY Make precisely the same as Blackberry Jelly. TUTTI FRUTTI JELLY Take equal quantities of ripe morello cherries, red raspber- ries, currants and strawberries. Stone the cherries, saving all the juice that escapes. Mix all the fruit together, put into a jelly-bag and squeeze thoroughly. Empty the pulp from the bag, wash the bag through several waters, then turn the juice into it and drip slowly without pres- sure. When all has dripped, measure the juice, and to every pint allow one pound of granulated sugar. Turn the juice into a porcelain-lined kettle, and bring quickly to a boil, and then boil rapidly for ten minutes. While this is boiling, stand the sugar in earthen pans in the oven to heat, turn it while hot into the boiling juice, stir until the sugar is dissolved, then boil rapidly again until it jellies, about ten minutes longer. Try by dipping a little in a saucer and standing it in a cool place. If the surface con- geals quickly it is done. Turn while hot into jelly-tumblers, and stand aside to cool. Tie up as directed. BRANDY PEACHES Take large white or yellow freestone peaches. (They must not be too ripe.) Scald them with boiling water; cover, and let stand until the water becomes cold. Repeat this scalding, then take them out, lay them on a soft cloth, cover them over with another cloth, and let them remain until perfectly dry. Now put them in stone jars, and cover with brandy. Tie paper over the tops of the jars, and let them remain in this way one week. Then make a syrup, allowing one pound of granulated sugar and a half-pint of water to each pound of peaches. Boil, and skim the syrup, then put in the peaches, and sunnier until tender ; then 40 CANNING AND PRESERVING take the peaches out, drain, and put them in glass jars. Stand the syrup aside to cool. When cold, mix equal quantities of this syrup and the brandy in which you had the peaches. Pour this over the peaches, and seal. DRIED FRUITS Fruits for drying should be perfect and quite ripe. If peaches, cut in halves, and take out the stones. It is best not to pare them, but the fur should be thoroughly rubbed with a piece of flannel. Spread them in a single layer on boards, and stand in the hot sun to dry gradually until they turn leather-color, bringing in always before sunset, and never put them out in cloudy or damp weather. A piece of mosquito netting will prevent the flies from reaching them. When dry, put into paper sacks, and hang in a dark, dry, cool place. Apples are dried in the same manner, except they must be pared and cut into slices. Pears and quinces the same. Plums may be dried the same as peaches. Cherries should be stoned before drying. All fruits may be dried in the oven, providing the oven is not sufficiently hot to scorch or scald the fruits. This is an excellent way, as the fruit is dried more quickly, and you escape the danger of its being stung by insects. CONSERVED FRUITS Make a syrup from a pound of sugar, and a half-pint of water ; stir until the sugar is dissolved, then boil quickly about three op four minutes. Try by dipping a little in cold water ; if it forms a small ball when rolled between the thumb and finger, it has attained the desired degree, known as the ''ball." Throw the fruit to be conserved a little at a time into this syrup, let it simmer for a moment, lift CANNING AND PRESERVING 41 with a skimmer, draining free from all syrup. Sprinkle sugar thickly over boards or tin pans, place the fruit over it in a single layer, sprinkle over thickly with granulated sugar and place in the oven or sun to dry. When dry, make a syrup as before, and just before it reaches the '^ball '* degree add the fruit, stir with a wooden spoon until it begins to grain and sticks to the fruit. When cold, sift off the sugar and put out again to dry. When dry, place in boxes in layers between sheets of waxed paper. Keep in a cool, dry place. ORANGE AND LEMON-PEEL Take six Florida oranges or the same number of lemons, and take off the peel in quarters, throw into salt water for twenty-four hours, then drain, and throw into clear boiling water, and boil slowly one hour. Drain. Make a syrup from one pound of sugar and one pint of water ; boil and skim it. Put in the lemons, bring to boiling-point, then stand away for twenty-four hours. Then drain the syrup from the peels, and spread them on a large dish, stand in the sun or oven for a few hours to partly dry. Then boil the syrup again for fifteen minutes, add the peels and stand away again over night. Repeat this process every day until you find the peels are clear and the syrup has pene- trated them thoroughly. Then drain, sift thickly with granulated sugar, and stand in the sun or oven to dry. Keep in boxes between layers of waxed paper. ORANGE PRAWLINGS Take the peel from six Havana oranges, cut off the entire white part, leaving only the rind, which cut into small pieces about the size of a straw. Put one pound of sugar and a half-pint of water in a porcelain-lined kettle to boil. When it reaches the fifth degree, this may be ascer- 42 CANNING AND PRESERVING tained by dipping a small skimmer into the syrup, shaking it over the kettle, then blowing through the holes ; if small air bubbles are seen on the other side, it is just right. Throw in the orange peelings and let them boil about one minute, take them from the fire, and stir with a wooden spoon until the sugar grains and hangs about them. Sift off the loose sugar, and when cold separate them. Keep between layers of waxed paper, in boxes. These are nice for mince pies or puddings. TOMATO FIGS Allow to six pounds of tomatoes, three pounds of granu- lated sugar. Select those that are quite ripe, small, and smooth. Scald and remove the skins. Place a layer of the tomatoes in the bottom of a porcelain-lined kettle, strew them thickly with the sugar, and place them over a mode- rate fire. Stew very gently until the sugar appears to have thoroughly penetrated the tomatoes. Lift them carefully one at a time with a spoon, spread them on dishes, and dry in the sun, sprinkling with granulated sugar several times while drying. When perfectly dry, pack in jars with a layer of sugar between each layer of tomatoes. Care must be taken not to let rain or dew fall on them while drying. SYRUPS These are made from the juices of fruit with sufficient quantity of sugar for their preservation, and retaining them in their liquid state. Cooling, delicious drinks, puddings, ice creams, and water-ices may be made from them when the fruits themselves are out of season. CURRANT SYRUP Mash the currants and stand aside in a warm place for four days. Cover to keep out dust and insects. Then turn into a jelly-bag and let drip slowly. If you wish it very clear, filter through filtering-paper. Measure the juice, and to every pint allow two pounds of granulated sugar. Mix the juice and sugar together until only a small portion settles to the bottom, then pour it into a farina-boiler, place over the fire, and the heat of the water as it boils around will dissolve the sugar. When this has been thoroughly effected, take it from the fire and stand aside to cool. When cold, put into small bottles, fill them to the top, cork tightly, seal, and keep in a dark, cool, dry place. Be very careful that you use only porcelain or granite articles in the making of syrups, as the acids of the fruits will act upon metal and change the bright-red color to a purple. Use a wooden spoon in stirring. Strong heat or boiling also destroys the color and flavor of the syrups. (43) 44 CANNING AND PRESERVING Cherry and grape syrups may be made in the same manner. LEMON SYRUP This syrup may be made in the spring when lemons are plentiful and cheap. It is best to buy them by the box as the syrup will keep the entire year. Wipe the lemons with a damp cloth and roll hard under your hand to soften them. Cut in halves and squeeze every particle of juice from them. If the yellow rind or zest of the lemon is liked, they may be rolled in a portion of the sugar. To every quart of juice allow six pounds of granulated sugar. Put the sugar in a large porcelain-lined kettle. Beat the whites of two eggs to a stiff froth, mix gradually with them one quart of clear water, and then add the whole to the sugar. Stir until the sugar is dissolved, then place the kettle over the fire, and boil and skim until the scum ceases to rise. Strain the lemon-juice, add it to the boiling syrup, cover, and boil ten minutes. Stand aside to cool. When cold fill into clean bottles that have been rinsed well with alcohol, cork tightly and seal. ORANGE SYRUP Make precisely the same as Lemon Syrup, allowing six pounds of sugar to every two quarts of orange-juice. PINEAPPLE SYRUP Put three pounds of sugar in a porcelain-lined kettle. Beat the white of one ^gg to a froth, add to it gradually one pint of clear cold water, add this to the sugar, stand it over the fire, and boil and skim until perfectly clear. Stand aside to cool. Pare and grate sufficient Havana pineapples to make three pints of juice, which must be strained care- fully through a flannel bag. Boil the syrup again for ten CANNING AND PRESERVING 45 minutes, then add gradually the pineapple-juice, let it come again to a boil, skim, and stand aside to cool. When cold, bottle, cork, and seal. QUINCE HONEY 5 nice quinces, pared and grated I pint of water 5 pounds of granulated sugar Stir the grated quinces into the boiling sugar and water. Cook fifteen minutes, pour into glasses, and let cool before covering. RASPBERRY SYRUP Mash the berries and stand in a warm place for two or three days, or until fermentation has commenced. If this was omitted the syrup would jelly instead of remaining liquid. To every pint of juice allow two pounds of sugar. Finish precisely the same as Currant Syrup. Blackberry syrup may be made precisely the same. ROSE SYRUP I pound of rose leaves i quart of clear water 4 pounds of granulated sugar Put the water in a porcelain-lined kettle, bring to boiling point, add the leaves, take from the fire, cover, and stand over night. Then strain through a fine cloth, add the sugar, place in a farina-boiler, and boil until the sugar is thoroughly dissolved. Stand aside to cool, and bottle. Violet syrup may be made in the same way ; first freeing th*e flowers from stalks and calyx. STRAWBERRY SYRUP Put two pounds of sugar and a pint of water in a porce- lain-lined kettle, stir until the sugar is dissolved, boil, and 46 CANNING AND PRESER VING skim. Stand aside to cool. Mash fresh ripe berries and strain them through a bag. Bring the syrup to boiling- point and boil rapidly until, when dropped in cold water and rubbed between the thumb and finger, it forms the small **ball." Now add to this a quart and half-pint of strawberry-juice, let it come to a boil, skim, and stand aside to cool. When cold, bottle and seal. RASPBERRY VINEGAR Put two quarts of raspberries into a stone jar, and pour over them one quart of good cider vinegar. Cover and stand aside for two days, then drain off the liquid without mashing the berries, pour it over a quart of fresh fruit, and stand as before. Do this once more, the last time strain- ing through a muslin bag. Now add one pound of sugar to every pint of this liquid. Boil slowly five miuutes, skim, let stand fifteen minutes, bottle, and seal. Strawberry and blackberry vinegars are made in pre- cisely the same manner. PICKLING SWEET PICKLES Sweet pickles may be made from all fruits that can be pre- served, including citron, watermelon-rind, and cucumbers. The syrup should be rich and sufficiently cooked to keep without being hermetically sealed. Smooth-skinned fruits should be well pricked before cooking. SPICED PEACHES 7 pounds of peaches i teaspoonful of ground cloves 4 pounds of sugar 2 teaspoon fuls of allspice I pint of vinegar 2 teaspoonfuls of cinnamon ^ ounce of ginger-root J^ teaspoonful of ground mace Pare the peaches, but do not remove the stones. Put the vinegar and sugar on to boil, Mix the spices and divide them into four parts. Put each into a small square of muslin, tie tightly, and then throw them into the sugar and vinegar. When this mixture is hot, add the peaches ; bring all to boiling-point, take from the fire, and turn carefully into a stone jar. Stand in a cool place over night. Next day, drain all the liquor from the peaches into a porcelain-lined kettle, stand it over a moderate fire, and, when boiling hot, pour it back in the jar over the (47) 48 CANNING AND PRESERVING peaches. Next day, drain and heat again as before, and do this for nine consecutive days ; the last time boil the liquor down until there is just enough to cover the fruit. Add the fruit to it, bring the whole to a boil, and put in jars or tumblers for keeping. The following fruits may be pickled or spiced in the same manner: Apples, Cantaloupes, Cherries, Pears, Plums, Quinces, Watermelon-rind. SOUR PICKLES For these, use none but the best cider vinegar. Do not boil it, as in this way it is weakened ; bring it only to scalding- point before pouring it over the pickles. A tiny piece of alum scalded with cucumber or gherkin pickles makes them crisp. Always prepare pickles in porcelain-lined or granite kettles ; use wooden spoons, never metal. Spice carefully, so that one flavor will not predominate, but will all com- bine to make a pleasant whole. Cucumbers and other pickles are often so strongly flavored with onion, spices, etc., that the original flavor is entirely lost. Pickles should be kept in a dark dry place in stone or glass jars. Nasturtiums or a small piece of horse-radish thrown in each jar prevents the vinegar from moulding. If you wish your cucumbers green, put them into cold vinegar in a porcelain-lined kettle, stand them over a mod- erate fire, and heat slowly until they become green. As pickles of all kinds are indigestible, eat sparingly and masticate thoroughly. CANNING AND PRESERVING 49 JERUSALEM ARTICHOKES Wash and scrape the artichokes, throw them in cold water for two hours, drain, cover with fresh boiling water, a:id boil until tender, about twenty minutes. Drain, and put them into glass or stone jars. To every quart of arti- chokes allow one pint of cider vinegar, one bay leaf, one slice of onion, four whole cloves, and a blade of mace. Put the vinegar in a porcelain-lined kettle with all the other ingredients, stand it over a moderate fire, and bring slowly to boiling-point, then pour it over the artichokes, and stand away to cool. They will be ready to use in twenty-four hours, and will keep two weeks. PICKLED BEANS String a quarter of a peck of tender green beans, throw them into a kettle of boiling water, add a teaspoonful of salt, and boil twenty-five minutes. When done, drain in a colander, let stand until cold ; then put into glass or stone jars, sprinkle lightly with cayenne, add a tablespoon- ful of whole mustard, a tablespoonful of chopped horse- radish, and cover the whole with good strong cider vine- gar. BORDEAUX SAUCE (Mrs. Henry Addis) 1 gallon of chopped green i ounce of cloves tomatoes i ounce of turmeric 2 gallons of chopped cabbage i ounce of ginger I ounce of black pepper i ounce of celery-seed y^ pound of brown sugar y^ pound of mustard-seed I gill of salt I gallon of vinegar Mix the cloves, ginger, turmeric, pepper, celery-seed, mus- tard-seed, sugar and salt together, then add the vinegar; 50 CANNING AND PRESERVING pour this over the cabbage and tomatoes turn into a porce- lain-lined kettle, and sUn77ier gently twenty minutes. Put away in glass or stone jars. PICKLED CABBAGE Chop sufficient cabbage to make one gallon, add to it two good-sized onions chopped fine, two red and two green peppers cut into small strips. Put a layer of this in the bottom of a stone jar, sprinkle with a tablespoonful of salt, then another layer of cabbage, and another spoonful of salt, and so on until all the cabbage is used ; cover and stand away over night. Next day take it out and pres? thoroughly in a colander. Put a layer of the cabbage in the bottom of the jar, sprinkle over a few mustard-seeds and one or two whole cloves, then another layer of cab- bage and mustard-seed, and so on until all the cabbage is in. Do not pack tightly. Cover with good cider vinegar, wait until the vinegar soaks to the bottom of the jar, cover again, and so continue until the cabbage is thoroughly moistened with vinegar, and it is ready for immediate use. Red cabbage may be pickled in the same way, leaving . out the peppers. CELERY PICKLE Select a very solid white head of cabbage and chop suffi- cient to make two quarts, and cut into small pieces the same amount of white celery. Put both in a porcelain-lined kettle, add two tablespoonfuls of salt, a quarter of a pound of white sugar, a quarter of a pound of white mustard seed, a half-ounce of ginger-root, or powdered ginger, and two quarts of good cider vinegar. Stand over a slow fire to simmer until cabbage is tender, about a half hour. When cold, put into stone or glass for keeping. CANNING AND PRESERVING 51 CHOW CHOW j4 pound of English mustard ^ gallon of vinegar i^ ounce of turmeric i cup of sugar 2 tablespoonfuls of mustard- i gill of salad oil seed I head of cauliflower I quart of string beans i quart of tiny cucumbers I quart of button onions Boil the cauliflower, beans and onions separately until tender. Cover the cucumbers with strong salt water, and soak twenty-four hours. Then mix altogether. , Put the vinegar in a porcelain-lined kettle. Mix the mustard and turmeric together, and moisten them with a little cold vine- gar, then stir them into the hot vinegar and stir continu- ously until it begins to thicken ; then add the sugar, mustard-seed, and oil, stir again, and pour this, while hot, over the vegetables. Put away in glass or stone jars Cauliflower may be pickled in precisely the same man- SMALL CUCUMBER PICKLES Wash and wipe one hundred small cucumbers, and place them in jars. Cover them with boiling brine, strong enough to bear an ^gg ; let stand twenty-four hours. Then take them out, wipe, place in clean jars, and cover with hot vinegar spiced with an onion, twelve whole cloves, one ounce of mustard seed, and three blades of mace. They will be ready to use in two weeks. LEMON PICKLE For this, choose small fruit with a thick rind. Rub the rind well with a piece of flannel ; then slit them down the quarters, but not quite through the pulp, fill these slits with salt and press them together. Stand the lemons upright in an earthen dish for four days ; by this time they will be 52 CANNING AND PRESERVING partly covered with brine. Turn them every day for there days longer in this brine. Drain. Add to this brine sufficient cider vinegar to cover the lemons, add one Jamaica pepper, and one ounce of green ginger-root cut into small pieces, bring to boiling-point, skim, and then stand aside to cool. When cold, pour it over the lemons and put away in glass jars. MELON IvIANGOES Select small green watermelons or muskmelons. Remove a piece about an inch wide the whole length of the melon ; from this opening remove the seeds with a spoon, and scoop out the soft portion in the centre. Place this melon with the piece taken from it by its side in a tub, and so continue until you have the desired quantity. Make a brine of salt and clear cold water, sufficiently strong to bear an ^gg ; pour this over the melons, cover, and stand away for twenty- four hours. Drain, keeping each piece carefully with its own melon. Make a filling as follows : to every dozen melons allow two hard heads of cabbage chopped fine, add to it, six white onions chopped, a pint of nasturtiums, a teaspoon- ful of ground cinnamon, a teaspoonful of ground cloves, a tablespoonful of chopped horse-radish, a half- teaspoonful of black pepper, a tablespoonful of salt, and mix all well together. Fill this into the melons, press down firmly, put in the piece and tie with twine. When all are thus pre- pared, place them in a stone jar, cover with vinegar, and stand aside twenty-four hours, then place them in a porce- lain-lined kettle, and simijier gently a half-hour, then place them back regularly into the jar, and cover with fresh cold cider vinegar, add a cupful of nasturtiums or a few pieces of horse-radish (this is to prevent moulding), and stand CANNING AND PRESERVING 53 away over night. In the morning drain off the vinegar without disturbing the mangoes. Bring the vinegar to boiling-point, pour it again over the mangoes, and when cold, tie up, and keep in a cool, dry place. Cucumber mangoes are made in precisely the same manner. PEACH MANGOES Select large, freestone peaches. Put them in a stone jar and cover them with brine sufficiently strong to bear an ^gg, and let stand forty-eight hours, then take them from the brine and throw them into cold water for twenty minutes. Wipe each one carefully without breaking the skin, and with a sharp silver knife remove a small piece from one side and extract the stone. Sprinkle the inside lightly with celery seed. Have ready sufficient grated horse-radish, moistened with vinegar, to fill the peaches. As each peach is filled replace the small piece taken from the side and sew it all around with strong white thread. Stand them in stone or glass jars, as closely together as possible. To every five dozen peaches allow I gallon of vinegar I pound of brown sugar i^ teaspoonful of cayenne Put the vinegar, sugar and cayenne into a porcelain-lined kettle, bring quickly to a ^ boil, and immediately take off. Pour boiling hot over the peaches. When cold, tie up. They will be ready for use in ten days, and are very good. PEPPER MANGOES Cut the tops from one dozen red and one dozen green peppers. Remove the seeds and save the tops. Stand the peppers upright in a tub ; put a teaspoonful of salt in each 54 CANNING AND PRESERVING one, cover with cold water, and soak twenty-four hours. Drain. Cut two large heads of cabbage on a cabbage cutter, add to this one teaspoonful of ground cloves, one teaspoon ful of ground allspice, four tablespoonfuls of whole mustard and two tablespoonfuls of salt ; mix thoroughly. Stuff the peppers with this mixture. Put on the tops and tie tightly. Stand them upright in stone jars, and cover with cold vinegar. TOMATO MANGOES Select smooth, medium-sized green tomatoes. Cut from the top or stem end a piece sufficiently large to allow the removal of the seeds without breaking the tomato. Stand them upright in a tub, with each top. by the side of its corresponding tomato, and finish precisely the same as Pepper Mangoes. The flavor of tomato mangoes is im- proved by placing here and there in the jar a pepper mango. PICKLED MARTINES Take a quarter-peck of young martines, sufficiently tender to puncture easily with a pin. Wash them in cold water, and then place them in a tub. Make a brine sufficiently strong to bear an ^gg, pour over the martines, cover, and stand aside for three days, then drain, and cover with cold water; stand twenty-four hours. , Drain and wipe dry, put them into a porcelain-lined kettle, cover with good cider vinegar, add a tablespoonful of whole allspice, the same of whole cloves, three bay leaves, and a dozen pepper-corns. Bring the whole quickly to a boil, and boil one minute. Stand aside to cool. When cold, put into jars and tie up. In eight weeks they are ready for use, and are generally a favorite pickle. CANNING AND PRESERVING 55 MIXED PICKLES y2 medium-sized head of cabbage 4 large roots of celery 4 tablespoonfuls of grated horse-radish 6 large green tomatoes I large or two small Spanish onions i^ quarts of vinegar ^ teaspoonful of powdered alum Chop all the vegetables and mix them together. Put u layer about two inches thick in the bottom of a jar, sprinkle it with a tablespoonful of salt, then another layer of vegeta- bles and salt, and so on until all is used. Let stand twenty- four hours, then drain, and press out all the liquor ; cover with boiling water, let stand again ten minutes, then press with your hands until perfectly dry. Add to one quart of vinegar, a quarter-teaspoonful of powdered alum and stir until dissolved. Now put a layer (two inches thick) of the pickles in the bottom of the jar, then sprinkle with mustard seed, black pepper, and the grated horse-radish ; now another layer of pickles, and so on until all is used. Now pour over it the vinegar, let stand two days, and it is ready to use. PICKLED NASTURTIUMS Pick the green seeds (after the flower has dropped off) with stems about one and a-half inches long, lay them in mode- rately salted cold water for forty-eight hours. Then lay them in fresh cold water twenty-four hours, drain, pack in bottles or jars and cover with boiling vinegar. Tie up, and stand away at least four weeks before you use them. These may be used as a substitute for capers. MOCK OLIVES ^ peck of green plums i ounce of white mustard-seed 2 quarts of cider vinegar 2 heaping tablespoonfuls of salt ' >^ OF in., . V, I7BESITr| 5Q CANNING AND PRESERVING Add the mustard and salt to the vinegar, pour into a porce- lain-lined kettle, and bring quickly to boiling-point, pour it while boiling over the green plums, and stand away over night. In the morning drain off the vinegar, make it again boiling hot and pour it over the plums. When cold, put into bottles and cork tightly. PICKLED ONIONS Pour boiling brine over the small button onions, let them stand twenty-four hours, then drain, and cover with hot vinegar spiced to taste. PICKLED PARSLEY Select perfect curly heads of parsley. Wash thoroughly in salt water, drain, and shake until dry. Put into jars of cold vinegar ; to each quart allow a tablespoonful of chop- ped horse-radish. Cover and stand away for use. This is especially nice for garnishing cold meat dishes when pars- ley is out of season. PICKLED PEPPERS Take half large green, the remaining half red and yellow mixed (sweet peppers). Make a small incision at the side and carefully remove the seeds without breaking the pep- pers. Make a brine sufficiently strong to float an tgg and put the peppers in it, cover, and stand aside for twenty- four hours. Renew the brine and stand away again for twenty-four hours. Now drain, and wash carefully in cold water. To every two dozen peppers, allow a quart of vin- egar and a quart of water, put this in a porcelain-lined kettle, bring to boiling-point, pour over the peppers, and stand aside to cool. When cold, drain, and throw this vin- egar and water away. Bring to a boil sufficient good CANNING AND PRESERVING bl cider vinegar to cover the peppers, pour it over the pep- pers while boiling hot. When cold, tie up for use. PICCALILLI 3 dozen of small cucumbers 1 small head of white cabbage 2 quarts of small string beans 6 roots of celery 3 red peppers 3 green peppers 2 heads of cauliflower y^ teaspoonful of ground mace ^ teaspoonful of ground allspice i^ teaspoonful of ground ginger 1 teaspoonful of black pepper 2 ounces of mustard-seed I clove of garlic Sufficient vinegar to cover Chop all the vegetables rather fine, add the garlic pounded, pack into a large stone jar, cover with cold water slightly salted, and stand aside for twenty-four hours. Then drain in a colander and press till dry. Return to the jar and cover with the vinegar boiling hot, to which has just been added the spices. This pickle may be hermetically sealed while hot, or the vinegar reheated for two or three mornings. OILED PICKLES loo small cucumbers i quart of onions y pound of ground mustard i pint of olive oil I teaspoonful of black pepper i ounce of celery-seed y^ pound of whole mustard 2 quarts of vinegar Pare the cucumbers and onions, and slice them in thin slices. Put a layer of cucumbers, then a layer of onions, then a heavy sprinkling of salt, then another layer of cu- cumbers, and so continue these alternations. On top, place 58 CANNING AND PRESERVING a heavy weight to press them down ; let stand over night, or at least six hours. Then drain off the liquor. Put a tablespoonful of powdered alum in sufficient cold vinegar to cover the pickles, stir until the alum is dissolved, pour this over the cucumbers and onions, and stand aside for four or five hours. Then drain. (This vinegar may be saved to use for other purposes.) Put the cucumbers and and onions into glass or stone jars. Mix the mustard, pepper and celery-seed with the oil, then add gradually the two quarts of vinegar, and pour over the cucumbers and onions. Fasten the jars, and in two weeks the pickles will be ready to use. GREEN TOMATO PICKLES I peck of green tomatoes, ^ pound of ground mustard sliced I dozen onions, sliced ii^ ounces of black pepper i ounce of whole cloves I ounce of whole allspice i ounce of mustard-seed Put a layer of tomatoes, then a layer of onions, then a sprinkling of salt, then another layer of tomatoes, and so on; let stand over night. Next morning, drain off all the liquor, put them in a porcelain-lined kettle with all the other ingredients, cover with vinegar, and simmer gently fifteen minutes. Put away in stone or glass jars. RIPE TOMATO PICKLES Choose small red or yellow tomatoes, prick them with a pin, put in glass or stone jars, add two or three dozen nastur- tium-seeds to each quart of tomatoes, cover with good cold cider vinegar. They wall be ready for use in about two weeks and will keep all winter. PICKLED WALNUTS The walnuts should be gathered when very young and soft, soft enough to be easily pierced with a pin. They should CANNING AND PRESERVING 59 be gathered in the middle of the day when the sun is hot upon them. Rub them with a coarse flannel. Then make a brine from salt and water, strong enough to bear an tgg, and let them lie in it nine days, changing the brine every other day. At the end of this time, take them out, spread them on large dishes and expose them to the atmosphere for about thirty minutes. Then pour over them, boiling water, then take them out one at a time, rub them with a piece of coarse flannel, and pierce them with a large nee- dle in several places. Now place them in glass jars. To every hundred walnuts allow one gallon of vinegar, one ounce of cloves, one ounce of allspice, one ounce of black pepper, a half-ounce of mace, and a half-ounce of nutmeg. Put the spices in the vinegar, and scald in a porcelain ket- tle for fifteen minutes. Then strain the vinegar, and pour it, boiling hot, over the walnuts ; add a large tablespoonful of grated horse-radish, and a cupful of mustard-seed. Cover closely and stand in a cool place. TO SALT CUCUMBERS FOR PICKLING Choose very small cucumbers as free from spots as possible. Put a layer of cucumbers in the bottom of a cask, then a layer of coarse salt, about a quarter of an inch thick, then another layer of cucumbers, another of salt, and so con- tinue until all the cucumbers are used. Place a board on top of the pickles, on which put a heavy stone to keep the pickles down. If you raise your own cucumbers, gather them early in the morning, or late in the evening, as cut- ting them at midday will wilt the vines. After the stone is placed on the board, pour around about a quart of water to moisten the salt. This with the juice that exudes from the cucumbers should make sufficient brine to cover. A 60 CANNING AND PRESERVING new supply of cucumbers may be added ; simply remove the board and stone, and arrange in layers as before. A few cabbage leaves or horse-radish tops may be placed underneath the board. This will prevent moulding. When the cask is nearly full, tuck a cloth closely around the edges, place board and weight on top of it, cover the cask, and the cucumbers will keep perfectly for one or two years. When wanted for pickling, carefully lift the cloth with the scum, wash the board, the stone, and the cloth in clear warm water. Do not be alarmed at the heavy scum found. With a clean cloth wipe all the scum from the sides of the cask ; take out as many as are wanted, return the cloth, board and weight, and cover closely as before. Place the cucumbers taken out in a large vessel of cold water, soak three days, changing the water each day, then drain and wipe carefully, without bruising. Put a porce- lain-lined kettle over the fire and fill half full of good cider vinegar, add as many cucumbers as the vinegar will cover, a piece of alum the size of a hazel nut, let the whole come to a boil, turning the cucumbers several times with a wooden spoon to prevent those in the bottom from becoming soft. After they are thoroughly heated, drain, and put them in a stone jar. Throw this vinegar away. Cover the cucumbers with fresh cold vinegar, spices may be added to taste. A tablespoonful of chopped horse-radish will prevent moulding. They will be ready for use in about a week. String beans and green tomatoes sliced may be pre- pared in precisely the same manner. CANNING AND PRESERVING 61 PICKLED CORN Corn, Lima beans and string beans may be packed in salt precisely the same as cucumbers, and after soaking twenty- four hours, may be cooked the same as green vegetables, changing the water once or twice while boiling. Many like this way of preserving vegetables better than canning. The following is a list of vegetables, etc., and their season for pickling : Artichokes — July and August. Beans — July and August. Cabbage — September. Cabbage, red — September. Cauliflower — August and September. Celery — October and November. Cucumbers — July to middle of August. Martines — July and August. Muskmelons — First to middle of September. Nasturtiums — August and September. Onions — August. Parsley — October . Peppers — August. Tomatoes, green — September. Tomatoes, ripe — August. Walnuts — The early part of July, or the first week tlie walnuts form. CATSUPS CUCUMBER CATSUP For this, choose large, ripe cucumbers. Pare, remove the seeds, and grate. To every pint of this pulp allow : ^ pint of cider vinegar ^ teaspoonful of cayenne 1 teaspoonful of salt 2 heaping tablespoonfuls of grated horse-radish Drain the grated cucumber in a colander, then mix with all the other ingredients. Bottle and seal. MUSHROOM CATSUP Take freshly gathered mushrooms and examine them care- fully to see that they are all right. Wipe them, but do not wash. Put a layer of the mushrooms in the bottom of an earthen dish, then sprinkle well with salt, then another layer of mushrooms, another of salt, and so on alternately ; cover with a folded towel, and stand in a very warm place for tw^enty-four hours ; then mash and strain through a coarse bag. To every quart of this liquor add one ounce of pepper-corns, and boil slowly in a porcelain-lined kettle for thirty minutes ; then add a quarter-ounce of whole allspice, a half-ounce of sliced ginger-root, one dozen w^hole cloves, and three blades of mace. Boil fifteen minutes (62) CANNING AND PRESERVING 63 longer. Take from the fire and stand aside to cool. When cold, strain through flannel, and put into small bottles, filling to the very top. Cork tightly and dip in sealing- wax. TOMATO CATSUP No. i (Prof. Rachel Bodley) Cut ripe tomatoes into thin slices ; then put into a stone jar a layer of tomatoes and a layer of salt, and stand aside for three days. Then press through a sieve, add vinegar, and spice to taste, bottle and seal. TOMATO CATSUP No. 2 For catsup, use tomatoes that are solid and free from decay. They should be gathered in August, as later in the season the lose their flesh, become watery and acid. I bushel of ripe tomatoes 2 ounces of mustard ^ gallon of vinegar i ounce of ginger i^ pound of sugar ^ ounce of cloves Yo, pint of salt ^ ounce of cayenne i^ ounces of black pepper )^ ounce of powdered I ^ ounces of allspice assafetida I pint of alcohol Put the tomatoes on to boil, boil gently a half-hour, then press them through a sieve to remove the seeds and skins. Return this liquid to the kettle (which should be porcelain- lined), and boil down to one and a half gallons ; then add the vinegar and evaporate to one and three-quarter gallons ; then add the sugar, salt and spices , stir until thoroughly mixed. Put the assafetida into a teacup, add to it two tablespoon fuls of the catsup, stir until thoroughly mixed, then turn it into the kettle, stir continually until the catsup comes to a boil, then take it from the fire and add the alcohol. Bottle and seal while hot. 64 CANNING AND PRESERVING This recipe has been in constant use in my own family for years, and is pronounced, by those who have used it — perfect. COLD TOMATO CATSUP Peel and chop very fine a half-peck of ripe tomatoes. Drain them in a colander, then turn them into an earthen vessel and add a half-cup of grated horse-radish, one cup of salt, one cup of black and white mustard-seed mixed, two tablespoon fuls of black pepper, two red peppers and two roots of celery chopped fine, two teaspoonfuls of celery- seed, one cup of nasturtiums chopped fine, one cup of brown sugar, two tablespoonfuls of ground cloves, two tablespoonfuls of ground allspice, a teaspoonful of cinna- mon, a teaspoonful of mace, and one quart of cider vinegar. Mix all well together, bottle, and seal. WALNUT CATSUP Take one hundred green w^alnuts that are young enough to be pierced through easily with a pin. Pierce each walnut in five or six places, then put them in an earthen vessel, cover with a half-pound of salt and two quarts of vinegar. Cover and stand aside for six days, mashing with a potato- masher and stirring every d^y. At the end of that time, strain off and squeeze every drop of liquor from the walnuts. Add a half-pint of vinegar to the remaining husks, beat them with a potato-masher and squeeze again. Turn all this liquor into a porcelain-lined kettle, add to it one ounce of w^hole pepper-corns, forty w^iole cloves slightly bruised, a quarter-ounce of whole mace, a quarter-ounce of nutmeg cut in thin slices, a small root of horse-radish cut in slices, one blade of garlic chopped, one long red pepper, a half- pound of anchovies, and a quarter-ounce of green ginger- CANNING AND PRESERVING 65 root cut in slices. Bring this mixture slowly to a boil, cover the kettle closely, and boil slowly a half-hour. Then strain through a cloth and stand aside to cool. When cold, add one pint of port wine ; bottle, cork tightly, and seal. This should stand three or four months before using. MIXED SAUCE I gill of walnut catsup 4 tablespoonfuls of essence of anchovy J^ ounce of grated lemon-peel ^ ounce of garlic I ounce of horse-radish 14 ounce of black pepper I even teaspoon ful of celery-seed I even teaspoonful of curry pow^der I gill of mushroom catsup y^ pint of port wine Pound or grind the celery-seed ; grate the horse-radish, and mix all the ingredients together. Bottle and cork tightly, and shake well every day for two weeks, then strain through a very fine muslin, bottle, cork, and seal. This is a very relishing sauce, and very wholesome. IMITATION OF WORCESTERSHIRE SAUCE Add to one quart of vinegar three-quarters of an ounce of cayenne, three cloves of garlic chopped fine, five ancnovies mashed, twelve whole cloves bruised, and two blades of mace. Cover, and stand aside over night. Next day, rub through a fine sieve, strain, add one gill of port wine, put it in a demijohn, cork, and stand aside for ten days ; then bottle, cork, and seal. FLAVORED VINEGARS CELERY VINEGAR i^ pound of celery-seed I quart of cider vinegar 1 teaspoon ful of salt 2 teaspoonfuls of granulated sugar Mix all the ingredients together, put in a porcelain-lined kettle and bring to boiling-point. When cold, put in a large bottle, and shake every day for two weeks. Then strain through a fine cloth or filter, bottle, and cork tightly. CHILI VINEGAR This is made by infusing fifty of the small foreign bird- peppers (small red and yellow peppers about one inch long) in one pint of the best white wine vinegar for two weeks. HORSE-RADISH VINEGAR (Marion Harland) 6 tablespoonfuls of scraped or grated horse-radish I tablespoonful of white sugar I quart of vinegar Scald the vinegar ; pour boiling hot over the horse-radish. Steep a week, strain and bottle. (66) CANNING AND PRESER VING 67 ONION VINEGAR I quart of vinegar 2 teaspoonfuls of white sugar I teaspoonful of salt 2 large Spanish onions Grate the onions, mix with them the salt and sugar, let stand two hours, and add the vinegar. Turn into bottles,^ and shake every day for two weeks. Then strain through a fine cloth, bottle, and cork. This may be used for salads, etc. , where a very delicate onion flavor is desired. TARRAGON VINEGAR Put into a wide-mouthed bottle one cup of freshly-gathered tarragon leaves, cover with a quart of good cider vinegar ; cork the bottle and stand aside for two weeks, shaking fre- quently ; then strain and squeeze through a flannel bag. Pour into small bottles, cork, and keep in a cool place. This is an agreeable addition to all salad and fish POWDERS AND DRIED HERBS CURRY POWDER 3 ounces of turmeric i ounce of mustard 3 ounces of coriander-seed y^ ounce of allspice I ounce of black pepper y^ ounce of cardamon -seed I ounce of ginger ^ ounce of cumin-seed Pound all the ingredients in a mortar until reduced to a fine powder. Sift, bottle, and cork. GUMBO FILLET POWDER Take the very young tender leaves of the sassafras, spread them out on white paper, and dry in a cool, dry, airy place. When dry, pound in a mortar, press through a hair sieve, and keep in a closely corked bottle. RAGOUT POWDER J^ ounce of ground mustard y^ ounce of nutmeg, grated y^ ounce of ground mace y^ ounce of black pepper jj ounce of ground cloves J^ ounce of dried lemon-peel, ^ ounce of ground ginger grated I ounce of salt Dash of cayenne Mix all well together, rub through a fine sieve, bottle, and cork. A teaspoonful of this powder added to a sauce or ragout gives an agreeable flavor (68) CANNING AND PRESERVING 6^ SOUP POWDER Take of lemon-peel, thyme, sweet marjoram and parsley one ounce each. Dry carefully in a warm oven; then pound in a mortar, and rub through a fine sieve, then add one drachm of powdered celery-seed. Bottle and cork. One teaspoonful of this may be added to each quart of soup. TO DRY HERBS It is of the utmost importance to pick or purchase the herbs when in the highest state of perfection, this is when full of juice, just before flowering. They should be gathered on a dry day. Cleanse thoroughly from dust and dirt, cut off the roots, spread on brown paper, and put them in a warm- oven, that they may dry quickly to preserve their flavor. Great care must be taken that they do not burn. When dry, rub the leaves from the stems, put into bottles or jars, and cork tightly. They should be perfectly cold before bottling. 70 CANNING AND PRESERVING ADDITIONAL RECIPES 71 72 CANNING AND PRESERVING ADDITIONAL RECIPES 73 74 CANNING AND PRESERVING INDEX Apple Butter Jelly Apples, Canned xi Canned with Pineapple 11 Canned with Quinces ■* ' Dried Preserved Spiced Apricot Marmalade Apricots, Canned Preserved Asparagus, Canned Barberry Jam Beans, Canned Lima, Salted Pickled Blackberries, Canned Preserved Blackberry Jam Jelly Syrup Vinegar Black Currant Jam Blue Plums, Canned Preserved Bordeaux Sauce Brandy Peaches Butter, Apple Peach Pear Plum Tomato Butters Cabbage, Pickled Red, Pickled Canned Apples Apples and Pineapple Apples and Quinces Apricots Asparagus Beans Blackberries Cherries 33 Canned Corn 18 34 Currants 12 11 Currants and Rasp- 11 berries 13 11 Damsons 13 40 Dewberries 13 19 Elderberries 13 4S Fruits 11 31 Gooseberries, Green 14 12 Gooseberries, Ripe 14 27 Greengages 13 17 Huckleberries 14 Lima Beans 17 29 Peaches, No. 1 14 17 Peaches, No. 2 14 61 Pears 15 49 Peas 17 12 Pineapple 15 20 Plums, Blue 16 30 Plums, Large 16 35 Quinces 16 45 Raspberries Itj 46 Strawberries, No. 1 17 30 Strawberries, No. 2 17 16 Tomatoes 18 24 Tomatoes, Whole 18 49 Vegetables Yellowgagcs 17 39 13 33 Canning 9 3:3 Cantaloupes, Spiced Catsup, CJucumber 48 33 62 33 Mushroom 62 34 Tomato, No. 1 63 33 Tomato, No. 2 63 Tomato, Cold 61 50 Walnut 64 50 Catsups Cauliflower, Pickled 62 11 51 11 Celery Pickle 50 11 Vinegar 66 12 Cherries, Canned 12 17 Dried 40 17 Preserved 21 12 Spiced 48 12 Cherry Jelly 36 (75) 76 INDEX Cherry Syrup 44 Horse-Radish Vinegar 66 Chili Vinegar 66 Huckleberries, Canned 14 Chow Chow 51 Preserved 24 Citron, Preserved 21 Conserved Fruits 40 Jam, Barberry 29 Copper Plums, Preserved 24 Blackberry 30 Corn, Canned 18 Currant, Black 30 Pickled 61 Currant, Red 30 Salted 61 Currant, White 30 Crab Apple Jelly 35 Grape 30 Crab Apples, Preserved 20 Green Grape 30 Cranberry Jelly 36 Raspberry 32 Cucumber Catsup 62 Rhubarb 32 Mangoes, Pickles, Small 53 Jams 29 51 Jellies 34 Cucumbers, To Salt for Pickling 59 Jelly, Apple 34 Currant Jam 30 Blackberry 35 Jelly 36 Cherry 36 Syrup 43 Crab Apple 35 Currants, Canned 12 Cranberry 36 Canned with Rasp- Currant 36 berries 13 Damson 37 Preserved 22 Grape 37 Curry Powder 68 Green Grape 37 Peach 37 Damson Jelly 37 Pear 38 Damsons, ( 'anned 13 Plum 38 Preserved 22 Quince 38 Dewberries, Canned 13 Raspberry 38 Preserved 22 Rhubarb 38 Dried Apples Cherries 40 Strawberry 39 40 Tutti Frutti 39 Fruits 40 Jerusalem Artichokes 49 Herbs 68 Peaches 40 Kettle, Preserving 10 Pears 40 Plums 40 Large Plums, Canned 16 Quinces 40 • Lemon Peel 41 Pickle 51 Elderberries, Canned 13 Syrup 44 Lemons, Preserved 25 Flavored Vinegars 66 Lima Beans, Canned 17 Fruit Jellies 34 Limes, Preserved 26 Fruits, Canned 11 Conserved 40 Mangoes, Cucumber 53 Dried 40 Melon 52 Preser^'Cd 19 Peach 53 Pepper 53 Ginger, Preserved 22 Tomato 54 Gooseberries, Green, Canned 14 Marmalade, Apricot 31 Green, Preserved 24 Orange, No. 1 30 Ripe, Canned 14 Orange, No. 2 31 Grape Jam 30 Peach 31 Jelly 37 Plum 31 Syrup 44 Quince, No. 1 31 Greengages, Canned 13 Quince, No. 2 32 Preserved, 23 Marmalades or Jams 29 Green Grape Jam 30 Martines, Pickled 51 Jelly 87 Melon Mangoes Mixed Pickles 52 Green Tomatoes, Preserved 28 55 Gumbo iillet Powder 68 Mixed Sauce 65 Mock Olives 55 Herbs, To Dry 6S Mulberries, Preserved 26 Honey, Quince 45 Mushroom Catsup 62 INDEX 77 Nasturtiums, Pickled 55 Plum Marmalade 31 ^'ectariues, Preserved, 27 Plums, Blue, Canned 16 Blue, Preserved, 24 Oiled Pickles 57 Copper, Preserved 24 Oil Stoves 10 Dried 40 Olives, Mock 55 Spiced 48 Onion Vinegar 67 Powder, Curry Gumbo Fillet 68 Onions, Pickled 56 68 Orange and Lemon-Peel 41 Ragout 68 Orange Marmalade, No. 1 30 Soup Powders and Dried Herbs 69 Marmalade, No. 2 31 68 Prawlings 41 Preserved Apples 19 Syrup 41 Apricots Blackberries 27 Oranges, Preserved 26 20 Cherries 21 Parsley, Pickled Pciicli Butter 56 Citron 21 33 Crab Apples 20 Jelly 37 Currants 22 JMangoes 53 Currants, White 22 Marmalade 31 Damsons 22 Peaches, Brandy 39 Dewberries 22 Canned, No. 1 14 Ginger 22 Canned, No. 2 14 Greengages 23 Dried 40 Green Gooseberries 24 Preserved 26 Huckleberries 24 Spiced 47 Lemons 25 Pear Butter 33 Limes 26 Jelly 38 Mulberries 26 Pears, Canned 15 Nectarines 27 Dried 40 Oranges 26 Preserved 27 Peaches 26 Spiced 48 Pears 27 Peas, Canned <• 17 Pineapple 27 Pepper Mangoes 53 Plums, Blue 24 Peppers, Pickled 56 Plums, Copper 24 Piccalilli 57 Prunes 24 Pickle, Celery 50 Pumpkin 22 Lemon 51 Quinces 27 Pickled Beans 49 Raspberries 28 Cabbage 50 Strawberries 28 Cabbage, Red 50 Tomatoes, Green 28 Cauliflower 51 Tomatoes, Ripe 29 Corn 61 Tomatoes, Yellow 29 Martines M Watermelon-Rind 22 Nasturtiums 55 Yellowgages 24 Onions 56 Preserving 19 Parsley 56 Preserving Kettle 10 Peppers 56 Prunes, Preserved 24 Tomatoes, Green 58 Pumpkin, Preserved 22 Tomatoes, Ripe 5S Walnuts 58 Quince Honey 45 Pickles, Cucumber, Small 51 Jelly 3iS Mixed 55 Marmalade, No. 1 31 Oiled 57 Marmalade, No. 2 32 Sour 48 Quinces, Canned 36 Sweet 47 Canned with Apples 11 Pickling 47 Dried 40 Season for 61 Preserved 27 Pineapple, Canned 15 Spiced 48 Canned with Apples 11 Preserved 27 Ragout Powder 63 Syrup 44 Rai-pberries, Canned 16 Plum Butter 33 Canned with Cur- Jelly 38 rants 13 7S INDEX Raspberries, Preserved 2S Syrup, Rose 45' Raspberry Jam H2 Strawberry 45 Jelly 38 Violet 45 Syrup 45 Syrups 43 Vinegar 46 Red Currant Jam 30 Tarragon Vinegar 67 Rhubarb Jam 32 Tomato Butter 34 Jelly 3S Catsup, No. 1 63 Rir)e Tomatoes, Preserved 29 Catsup, No 2 63 Rose Syrup 45 Catsup, Cold 64 Figs 42 Sauce, Bordeaux 49 Mangoes 54 Imitation of Worcester Pickles, Green 58 shire 65 Pickles, Ripe 58 Mixed 65 Tomatoes, Canned 18 Season for Pickling 61 Green. To Salt, for Small Cucumber Pickles 51 Pickling 60 Soup Powder 69 Green, Preserved 28 Sour Pickles 48 Ripe, Preserved Whole, Canned 20 Spiced Apples 48 18 Cantaloupes 48 Yellow, Preserved 29 Cherries 48 Tutti Frutti Jelly 39 Peaches 47 Pears 48 Vegetables, Canned 17 Plums 48 Vinegar, Blackberry 46 Quinces 48 Celery 66 Watermelon-Rind 48 Chili 66 Stoves. Small Oil 10 Horse-Radish 6t; Strawberries, Canned, No. 1 17 Onion 67 Canned, No. 2 17 Raspberry 46 Preserved 23 Strawberry 46 Strawberry Jeily 39 Tarragon 67 Syrup 45 Violet Syrup 45 Vinegar 45 String Beans, To Salt, for Walnut Catsup 64 Pickling GO Walnuts, Pickled bH Sweet Pickles 47 Watermelon-Rind, Preserved 21 Syrup, Blackberry 45 Spiced 48 Cherry 44 White Currant Jam 30 Currant 43 White Currants, Preserved 22 Grape 44 Worcestershire Sauce, Imita- Lemon 44 tion of 65 Orange 44 Pineapple 44 Yellowgages, Canned 13 Quince 45 Preserved 24 Raspberry 45 Yellow Tomatoes, Preserved 29 7A^ O? THE [TiiriTBiisiTri CATALOGUE OF BOOKS PUBLISHED BY Arnold and Company Adrs. Rorer'^s Cook Book A Manual of Home Economies. By Mrs. S. T. Rorer, Principal of the Philadelphia Cooking School, Author of Hot Weather Dishes, Canning and Preserving, etc. Mrs. S. T. Rorer, for many years a teacher of cooking in Philadelphia, presents the results of her practical experience and study in the laboratory, the cooking-class and the house- hold. In simple language, the rationale of each class of recipes, soup, fish, cake, etc., is given in an introduction to each subject, 57 in all, and this is followed by the recipes proper, fully indexed, all tested in the class-room and in table use. Nearly all cook books assume some knowledge and expe- rience in those who use them, but in Mrs. Rorer's Cook Books by definite direction as to quantities and extreme pre- cision, accuracy and detail in describing the manipulation necessary, a manual of complete cookery is presented which will be found intelligible to the early beginner. Throughout the work, as well as in a chapter devoted to the subject, will be found hints and directions for the economical use of food, a matter too often neglected. "Nothing hinders the sale of cook books like uncertainty as to whether they are made all through of tried and approved recipes. An old recipe is just as good as a new one — not all good dishes are new. But what is intolerable is to find by try- ing half a dozen, that two or three are good and that the rest of them waste your time and materials. There's the price of your book thrown away over and over again. Mrs. Rorer's book is a big one with nothing in it but what her pupils have tested in actual cooking under her own super- vision. That, apart from the author's celebrity, gives the book its welcome where the fact is known. i2mo, with portrait of the author, and elaborate index; washable oil-cloth cover, $1.7 S Canning and Preserving By Mrs. S. T. Rorer, Author of Mrs. Rorer's Cook Book, Hot Weather Dishes, etc. In this volume Mrs. Rorer discusses at greater length than is allowed in the limits of her work on cooking in general, the canning and preserving of fruits and vegetables, with the kin- dred subjects of marmalades, butters, fruit jellies and syrups, drying and pickling. As in her Cook Book, the recipes are clearly and simply given, while an exhaustive index affords easy reference to every subject. i2mo, with index ; paper covers, 40 cents cloth covers, 75 cents Home Candy Making By Mrs. S. T. Rorer, Author of Mrs. Rorer's Cook Book, Canning and Preserving, Hot Weather Dishes, etc. This valuable work is the result of careful practice in teaching beginners how to make attractive, wholesome and palatable varieties of home-made candies. As a rule, these are made from uncooked sugar and white of ^gg, and while they may be palatable to some persons, to the connoisseur they are coarse and heavy. The excellency of the recipes consists in their simplicity and faithfulness to minutiae. 1 2mo, with index ; paper covers, 40 cents cloth covers, 75 cents UNIVERSITY OP CALIFORNIA ; BERKELEY I-IBRARY DUE on the last date stamped below. VA^' ■""-'""'■■"mMtuitHn V