peppers; six tablespoonfuls white sugar; three tablespoonfuls salt;
three cups vinegar; two tablespoonfuls whole cloves; two tablespoonfuls
whole allspice; two stalks whole cinnamon; chop tomatoes, pepper and
onions, very fine; tie spices in two bags, loosely. Boil three hours,
slowly.
CHILI SAUCE
Mrs. H. D. Sheldon
Thirty large tomatoes; eight onions (medium), three green peppers
chopped fine; two red peppers chopped fine; ten tablespoonfuls brown
sugar; three tablespoonfuls salt; two tablespoonfuls cinnamon; one-half
tablespoonful cloves; one quart vinegar. Peel and slice tomatoes, put in
kettle with remaining ingredients, cook slowly until thick, add vinegar
when nearly done.
SPICED CURRANTS
Mrs. C. A. Robinson
Four pounds of currants; one and one-half pints of vinegar; one-half
pint of water; pound of brown sugar; one tablespoonful cinnamon; one
teaspoonful cloves; one nutmeg. Boil slowly three hours.
NEVER FAIL CATSUP
Mrs. Minnie E. Bodwell
One gallon of ripe tomatoes, after having been boiled and strained; one
pint of vinegar; five tablespoonfuls of salt; two tablespoonfuls of
black pepper; three ounces of white mustard seed ground finely; one
teaspoonful of cayenne pepper; one teaspoonful of cinnamon; one-half
teaspoonful of allspice. Cook all together for four hours.
TOMATO CATSUP
Sue C. Woodman
Cut up one peck of tomatoes over night with one cup salt. Boil well and
strain. Add: One tablespoonful ground cloves; one tablespoonful
allspice; one tablespoonful mace; one tablespoonful white mustard seed;
one tablespoonful black pepper; one teaspoonful red pepper; one-half cup
sugar; one pine white wine vinegar. Boil down one-half. Bottle.
CURRANT CATSUP
Mrs. J. H. Ostrander
Clean and stew four pounds of ripe currants; add two pounds of brown
sugar and one pint of vinegar; boil steadily and slowly until thick; add
one teaspoonful each of ground pepper, cloves and cinnamon; boil for
five minutes longer. Bottle and seal.
VEGETABLES FOR WINTER SOUP
Mrs. C. E. Seaton
One peck ripe tomatoes; one head of cabbage; one bunch carrots; six
large onions; nine ears of corn; six stalks celery; two green peppers;
one large bunch parsley. Scald the skins off the tomatoes and cut in
rather large pieces; shred cabbage; peel and slice carrots; peel and
chop onions; cut corn from cob; cut celery as for salad; remove the
seeds from peppers, chop them and the parsley quite fine. Mix all
together and boil for one hour in a porcelain or agate kettle, stirring
often to prevent scorching; about ten minutes before it is done, add
salt to taste. Seal hot in glass jars. Potatoes may be added to the soup
in the winter.
SWEET WATERMELON PICKLE
Mrs. N. F. Swartwout
Remove the thin rind (green), also all of the ripe melon, using only the
white portion of the rind. Nine pounds fruit, three pounds sugar, one
quart vinegar. After soaking the rinds over night in strong salt water
and then rinsing in hot water; put the fruit, sugar and vinegar together
in preserving kettle and boil until tender. Skim out fruit and put into
the liquid a bag of spices and boil until a little thick; then pour over
the fruit. If there is not enough syrup to cover it add a little more
vinegar.
PRESERVES
"_The best of families have their family 'jars.'_"
FOUR FRUIT JAM
Mrs. W. C. Thorbus
One quart cranberries cut coarsely; one cup sultana raisins; six ries;
one quart gooseberries; two quarts granulated sugar. Boil forty minutes
and put in jelly glasses.
CRANBERRY CONSERVE
Sue C. Woodman
One quart cranberries cut coarsely; one cup sultana raisins; six
oranges; soak raisins; cut up oranges; mix. Equal measure of sugar;
cook. Stir constantly.
RHUBARB CONSERVE
Mrs. John Ingram
Six pounds rhubarb; six pounds granulated sugar; one-half pound English
walnuts; six oranges, pulp and juice. Boil until proper consistency.
PLUM CONSERVE
Mrs. A. C. Allen
One box of blue plums; one pound of raisins, chopped; three pounds
sugar; juice of four oranges; rind of two oranges chopped. Boil the rind
in water until bitterness is gone. Cook for one-half hour.
HEAVENLY HASH
Mrs. W. D. Hurlbut
A five-pound basket of big blue plums; wash and seed them, put in
preserving kettle with one pint water; add (everything but the seeds of)
five oranges and five lemons, putting the skins through a meat chopper;
four pounds of seedless raisins, also put through the chopper; one pound
of walnut meats broken and lastly five pounds of sugar. Let boil until
quite thick, then put in glasses and when cold cover with paraffine.
PEAR CHIPS
Mrs. M. Evans
Seven pounds pear chips; seven pounds sugar; one-fourth pound candied
ginger; three lemons sliced; two oranges. Cook oranges and lemons slowly
before adding to pears; then cook slowly for two hours.
SUN COOKED STRAWBERRIES
Mrs. H. D. Sheldon
Use cup for cup sugar and fruit. Let sugar stand on fruit over night.
Drain juice and cook slowly until sugar is thoroughly dissolved. Add
fruit and heat through. Turn out on platters and stand in sun until
thick as desired. Pieces of glass over each platter helps cook more
rapidly. Seal as you would jelly in glasses.
HARLEQUIN JAM
Good Housekeeping
One orange; twenty-five peaches; twelve pears; twelve plums; one pound
white grapes; one-fourth pound almonds, blanched; three-fourths cup of
sugar to one cup of fruit. Cook two hours.
BLACKBERRY JAM
Two quarts blackberries; one and one-half quarts sugar; one cup water.
Cook well for half an hour.
APRICOT JAM
Mrs. Herman Vander Ploeg
One pound dried apricots; three pounds granulated sugar; one-half ounce
bitter almonds; three pints cold water. Soak the apricots in the water
over night (wash first), and in the morning boil until tender. Add sugar
and almonds blanched and boil another half hour, or until mixture sets.
YELLOW TOMATO PRESERVES
Mrs. T. B. Orr
Two quarts tomatoes; two lemons ground, use juice and all; four chopped
large sour apples; two and one-half cups brown sugar; two teaspoonfuls
cinnamon; one teaspoonful ground ginger; one-half teaspoonful cloves.
Cook slowly until thick. Put in jars.
TOMATO BUTTER
Mrs. A. Donald Campbell
Seven pounds large ripe tomatoes; four pounds brown sugar; one-half cup
vinegar; one teaspoonful each of ginger and cloves; one tablespoonful
cinnamon. Cover tomatoes with boiling water and let stand five minutes;
rub off skins and cut off stem ends. Slice into a porcelain kettle and
cook until soft; add sugar and stew until very thick; add spices and
vinegar and cook short time longer. Pour in quart Mason jars and seal
while hot. This is particularly good with meat or game.
EAST INDIAN PRESERVE
Mrs. George D. Milligan
Six pounds yellow tomatoes--small ones; six pounds sugar; one pound
raisins, large ones with seeds; put them in water until they plump up;
two ounces green ginger root (obtainable at a Chinese store); six lemons
sliced; put tomatoes in kettle and put on enough water to cover them;
then add the other ingredients and boil until thick.
QUINCE HONEY
Aunt Margaret
Peel and grate three large quinces and one tart apple. Make a syrup of
three pints of granulated sugar and one pint of water; have the syrup
boiling briskly; stir in the grated fruit and boil twenty minutes.
APRICOT MARMALADE
Mrs. J. G. Sherer
One basket of apricots; one pineapple; three oranges; five pounds cane
sugar. Peel oranges, scald peeling and scrape off white and then put all
through grinder. Boil all slowly one hour, stirring constantly or it
will stick.
APRICOT AND PINEAPPLE MARMALADE
Mrs. A. Donald Campbell
One large, or two small, pineapples, put through meat chopper with large
knife; one and one-half pounds apricots; weighed after they are peeled
and pitted; two pounds sugar; one-half pint water. Boil slowly for an
hour.
FIG MARMALADE
Mrs. John T. Gilchrist
Cut five pounds rhubarb into inch pieces. Add one quart of water and
cook as for sauce. Put one pound figs through a food chopper. Heat five
pounds sugar and add to hot sauce, then figs. Add juice of two lemons.
Cook slowly for about one hour, stirring often.
PEACH MARMALADE
Mrs. F. J. Macnish
Equal parts of peaches (run through a fine collander) and sugar, cooked
two hours.
PEACH MARMALADE
Mrs. J. H. Shanley
Nine medium sized peaches, cut small; one orange, chopped fine (with
skin); one cup sugar. Cook until it thickens, put in jelly glasses and
seal.
PIE PLANT MARMALADE
Mrs. T. B. Orr
Two quarts pie plant pared and cut in inch length pieces; four large
oranges, chopped (use juice); one-half pound almonds, blanched and
chopped; four pounds sugar; mix all together and let stand in bowl all
night. Cook slowly in enamel kettle until thick. Seal with paraffine in
glasses.
ORANGE MARMALADE
Mrs. T. M. Flournoy
Six oranges; three lemons, parboiled, and save the water; either put the
skins through the chopper or slice them very thin; add eight cupfuls
water, using that in which the fruit was boiled, and sixteen cupfuls of
sugar; let stand over night. Next day let it boil gently until it
jellies.
ORANGE MARMALADE
Mrs. C. B. Martin
One grapefruit; six oranges; two lemons (sliced like wafers); two quarts
of cold water; let stand over night. In the morning, boil slowly until
fruit can be pierced with a straw; add seven and one-half pounds
granulated sugar and boil until thick enough.
ORANGE MARMALADE
Miss Julia Hunt
Six pounds of pumpkin (after cut), cut one inch long, three-fourths inch
wide and one-half inch thick; cover with five pounds sugar; let stand
over night. Six lemons, juice and rind; two oranges sliced and the rinds
cut in small pieces; three-fourths ounce ginger, the preserved is best.
Simmer until the rind softens, then add to the pumpkin and boil until
the right consistency.
QUICK ORANGE MARMALADE
Mrs. A. Donald Campbell
Take one-third lemons and two-thirds oranges (eight oranges and four
lemons makes large enough quantity to cook up at one time and makes
twelve glasses). Take off the yellow part of the peel from one-half of
each; cut into small pieces and drop into the preserving kettle; take
off the white part of the peel, between the yellow part and the pulp; be
sure none of the white goes into the marmalade, as it makes it bitter.
Slice the fruit across in thin slices, and add it to the cut up peel;
put teacup of water to each whole fruit (oranges and lemons) and cook
until the fruit is soft. When cooked, add three-fourths cup of sugar for
each whole fruit and boil hard until it jells. The quicker it is cooked
the better, as long cooking, especially after the sugar is added, tends
to destroy the flavor and makes the mixture taste strong.
RHUBARB MARMALADE
Mrs. J. L. Putman
Boil for twenty minutes, four pounds of rhubarb cut into small pieces,
leaving the skin on. Add the juice of five lemons, the rind of which has
been sliced off thinly, boiled in a little water for about twenty
minutes or until soft; and chopped fine. To this add six pounds of
granulated sugar, one pound of blanched almonds, chopped or cut, and one
wine-glass of Jamaica ginger. Boil all together until thick.
RHUBARB MARMALADE
Mrs. John T. Gilchrist
Cut rhubarb very fine and to each cupful add the juice and pulp of one
orange, one tablespoonful lemon juice and one teaspoonful grated orange
peel and one and one-half cups sugar. Let stand until sugar is
dissolved. Boil rapidly until transparent.
SPICED RHUBARB
Mrs. John Ingram
Two and one-half pounds rhubarb; skin and cut in one inch pieces; two
pounds granulated sugar, mixed with one teaspoonful cinnamon; one-half
teaspoonful ground cloves; seven-eighths cup vinegar. Bring to boiling
point and simmer till thick.
SPICED RHUBARB
Mrs. John T. Gilchrist
Sprinkle two and one-half pounds sliced rhubarb with one pound of sugar
and let stand over night. Drain in the morning and add to the juice one
cup water and one-half cup vinegar. Put on, boil with a spice bag
containing one-half teaspoonful each of ground cloves, mace, allspice,
ginger and cinnamon. Boil until it makes a good syrup, then add rhubarb
and cook until thick.
SPICED CHERRIES
Mrs. C. A. Bowman
Take eight quarts of large red cherries (stoned), cover with cold
vinegar, let stand over night. Next day turn off all the juice in the
jar, measure the cherries and take equal parts of sugar and cherries.
Take one tablespoonful cloves, six sticks of cinnamon, pounded a little,
put in cheesecloth bag, put in jar with sugar and cherries. Stir every
few hours for several days until sugar is thoroughly dissolved. Put in
fruit jars.
SPICED GRAPES
Mrs. J. G. S.
Remove the skins from seven pounds of grapes, boil until soft and pass
through sieve. Boil four pounds of sugar and one quart of vinegar
together, add skins, boiled grapes, one tablespoonful powdered cloves;
two tablespoonfuls powdered cinnamon and boil all together for two and
one-half or three hours.
SPICED GRAPE JELLY
Mrs. W. D. Hurlbut
One peck of grapes; one quart vinegar; six pounds sugar; one ounce whole
cloves; one-fourth ounce stick cinnamon. Boil grapes, spices and vinegar
together until the grapes are tender. Press through sieve and boil the
juice thirty minutes. Add heated sugar, boil five minutes, testing to
see whether it has jellied. Cook longer if necessary. Pour into hot
sterilized jelly glasses and cover with wax.
CRAB APPLE AND DAMSON PLUM JELLY
Mrs. C. A. Carscadin
Four quarts of crabapples; one quart of damson plums. Wash fruit and put
on with cold water enough to cover. Let cook until soft, drain through a
jelly bag and return to kettle with an equal quantity of sugar. Boil
until it jells. This makes a tart jelly which tastes like currants.
QUINCE AND CRANBERRY JELLY
Mrs. C. A. Carscadin
Three large quinces; one quart of cranberries. Wash and quarter the
quinces, removing the seeds; pick over and wash the cranberries and put
them in the preserving kettle with the quinces; add cold water to nearly
cover fruit; cook slowly until soft. Allow juice to drip through a jelly
bag. Boil twenty-five minutes and add an equal quantity of heated sugar.
Boil five minutes, skim and put in heated glasses. Seal.
MINT JELLY
Mrs. W. C. Thorbus
Two bunches of fresh mint; one pint boiling water; one-half box gelatin,
soaked in one-half cupful cold water; one-half cupful lemon juice; one
cupful sugar. Crush mint and steep in water one-half hour; soak gelatin
in cold water and add to mint; add sugar and lemon juice. Strain and
color with Burnette's leaf green paste.
AMBER JELLY
Mrs. M. Evans
One grape fruit; one orange; one lemon; after washing fruit, slice very
thin, rejecting only seeds and tough inner pulps of grape fruit. Cut
slices in halves and quarters, measure and add two and one-half times
the quantity of water and set aside for twenty-four hours. Then boil
gently for fifteen minutes, and set aside another twenty-four hours. Add
sugar, measure for measure, to fruit and juice and boil until it
jellies, which will be for one hour and a half or two hours. Before
cooking dissolve the sugar through the fruit and juice. Then do not stir
at all while the process of cooking is going on. The rinds should be
transparent and the jelly a clear amber hue when done.
QUINCE AND CRANBERRY JELLY
Mrs. George K. Spoor
Four pounds quince; two quarts cranberries; cook until mushy; then
strain for juice and add one cup sugar to every cup of juice. Boil
fifteen minutes. This makes a beautifully colored jelly.
PICKLED PEACHES OR PEARS
Mrs. J. A. Kaerwer
One quart vinegar; two quarts water (eight cups); four pounds sugar
(nine cups); put stick cinnamon and five cents worth of cloves in bag
and boil fifteen minutes. Peal fruit and pour hot syrup over fruit and
let stand over night. Drain syrup off fruit and reboil syrup. Pour hot
on fruit a second time. The third morning boil syrup again twenty
minutes, and then boil fruit in syrup. Can and seal.
PICKLED PEACHES
Mrs. N. L. Hillard
For ten pounds of peaches take five pounds of light brown sugar, one
ounce whole cloves, one ounce cinnamon stick and one pint vinegar; let
it come to a boil and pour over the peaches; let stand until next day;
pour off liquid; reheat and pour over fruit again; the third day reheat
the liquid and put in the peaches, a few at a time, and boil; then put
in jars and seal.
ROSE APPLES
Mrs. C. E. Jones
Peel and core six small apples. Put into a saucepan with one cupful of
sugar, one and one-half cups of water and five cents worth of red
cinnamon drops. Boil gently until apples are tender and a pretty pink
color. Remove carefully to a dish and let the syrup continue boiling
until it jellies. Pour over the apples. Serve as a garnish or in glass
sherbet cups and top with whipped cream.
MINCE MEAT
Mrs. T. B. Orr
One-half beef tongue chopped fine; six large sour apples; one quart of
wine; one cup molasses; juice of one large orange and grated rind; two
lemons, that is, juice and grated rind; two pints granulated sugar; one
pint currant jelly; two tablespoonfuls cinnamon; one tablespoonful salt;
one-half teaspoonful black pepper; two nutmegs; one large cup suet
chopped fine, cooked; two pounds seeded raisins; one cup chopped citron;
brandy enough to make moist. Use cold, strong coffee if brandy is
objectionable.
MINCE MEAT
A. E. Loring
One quart bowl each of chopped lean beef and of chopped apples; two
quinces chopped fine; one-half bowl each of suet and molasses; one and
one-half bowls each of brown sugar; raisins; currants; one-half bowl of
candied lemon and orange peel chopped fine; one-half bowl of citron
chopped fine, grated rind and juice of two lemons; one glass jelly; one
pint of boiled cider; one pint of sweet cider; four level teaspoonfuls
cinnamon; one level teaspoonful cloves; one-third teaspoonful white
pepper; three teaspoonfuls salt and one grated nutmeg. Allow meat to
cool in the water in which it was cooked; remove all membrane from suet
and cream it with your hand; chop meat, add suet, apples, quinces,
molasses, sugar, raisins, currants, orange and lemon peel, citron, lemon
juice, jelly and cider; heat gradually and let it simmer three hours.
When cool add the spices and if desired, brandy to taste.
MINCE MEAT
Mix together one cup chopped apples; one-half cup raisins, seeded and
chopped; one-half cup currants; one-fourth cup butter; one tablespoonful
molasses; one tablespoonful boiled cider; one cup sugar; one teaspoonful
cinnamon; one-half teaspoonful each of cloves and grated nutmeg; one
salt spoon mace. Add enough stock in which meat was cooked to moisten;
heat gradually to boiling point and simmer one hour; then add one cup
chopped meat and two tablespoonfuls currant jelly. Cook fifteen minutes.
GREEN TOMATO MINCE MEAT
Mrs. Ada Woods
One peck green tomatoes, wash well and cut off blossom end; put through
meat chopper; put on stove and pour over them boiling water and scald;
drain this water off, put back on stove and repeat the process. After
they have been scalded and drained three times, add one peck of apples,
washed, cored and quartered and put through the meat chopper; five
pounds sugar; two pounds raisins; one and one-half pounds beef suet; two
tablespoonfuls salt; three tablespoonfuls cinnamon; one teaspoonful
cloves; two teaspoonfuls nutmeg and one teaspoonful allspice. Cook one
and one-half hours, stirring constantly as it burns very easily; add
three cups vinegar and seal while hot.
MINCE MEAT
Mrs. J. P. Cobb
One-half pound suet; five pounds stoned raisins; three pounds dried
currants; one and one-half pound citron; six pounds sugar; one and
one-half pints molasses; six pounds round of beef; one-half peck sour
apples; one quart boiled cider; one quart California brandy; one pint
California sherry; three nutmegs; one-half cup cinnamon; one-fourth cup
ground cloves.
MINCE MEAT
Mrs. Elizabeth Iglehart
Six pounds round beef chopped fine; eight pounds chopped apples; four
pounds raisins with seeds; four pounds currants; one and one-half pounds
suet shredded; two and one-half pounds sugar; one-half pint alcohol; two
quarts cider; two quarts water; one nutmeg grated; four heaping
teaspoonfuls cinnamon; one heaping teaspoonful cloves; six heaping
teaspoonfuls allspice; two pounds chopped cooked figs; one pound chopped
citron; one pint good whiskey. Mix meat and fruits thoroughly, then add
the liquor.
BEVERAGES
_Then said the Judge, "A sweeter draught
From a fairer hand was never quaffed."_
--WHITTIER.
GRAPE JUICE MINT JULEP
Midlothian Country Club
One teaspoonful powdered sugar; enough water to dissolve sugar; a dozen
sprigs of mint; put in bottom of glass; fill glass with fine ice and
pour white grape juice over that to nearly fill glass, serve with slices
of orange, pineapple and sprigs of mint on top.
GRAPE JUICE
Mrs. R. C. Foster
To ten pounds of New York Concord grapes add three pints of boiled
water. Cook and strain. Put in one pound of granulated sugar. Let stand
over night to clear. Strain in the morning, bring to a boil and skim.
Have jars, or bottles, hot, and bottle immediately.
GRAPE JUICE LEMONADE
Mix the juice of two lemons with half a cup of granulated sugar, then
stir in one pint of grape juice; continue to stir it until the sugar is
dissolved, add enough cold water to make a quart of liquid; turn into a
pitcher in which there is a piece of ice. Add a few thin slices of lemon
from which the seeds have been removed, and a few maraschino cherries.
Serve with an extra supply of lemon and pineapple, cherries and sprigs
of fresh mint, that each glass may be decorated.
MULLED GRAPE JUICE
Wash and pick over one cupful of seedless raisins; set over the fire
with two cupfuls of cold water and four sticks of cinnamon; simmer very
slowly, never reaching a hard boil, for three-quarters of an hour. Add
to them one quart of grape juice, and let this become scalding hot, take
from fire, add juice of a lemon and serve hot.
GRAPE JUICE
Mrs. E. Lewis Phelps
Wash and stem four pints of blue grapes. Have a gallon jug scalded and
drained; put in grapes and cover with a syrup made of two pounds of
sugar and eight cups of water; fill jug with boiling water; cork
tightly. Following morning drive cork in tighter and cover with wax.
Will be ready to serve in three weeks.
GRAPE JUICE
Mrs. W. D. Hurlbut
Ten pounds of grapes; three pounds of sugar; one cup water. Put the
grapes and water in the preserving kettle, heat until pulp and seeds
separate. Strain through jelly bag. Then add sugar to the juice heated
to boiling point, then pour into hot sterilized bottles and seal. When
serving add crushed ice.
GRAPE JUICE HIGHBALL
Put a piece of ice in each glass; rather more than half fill the glasses
with grape juice, then fill with charged water (from a syphon).
CHERRY JULEP
Mrs. Louis Geyler
Cook one pint of red cherries, stoned, in one-half cupful sugar syrup
until soft; cool and add one-half cupful cider; one-half cupful
maraschino and a few sprigs of mint. Crush mint cherries, fill tall
glasses with shaved ice and mixture alternately and stir, without
touching glasses with hands, until they are well frosted. Garnish with a
slice of pineapple and a sprig of mint dipped in powdered sugar.
GINGER ALE PUNCH
Miss Agnes Sieber
Add one bunch of mint to juice of five lemons and one cupful sugar;
bruise mint and let stand several hours on ice. Squeeze through cloth
and add one lemon and one orange cut in thin half slices and two pints
of ginger ale; add ice and one pint ginger ale. Garnish with mint.
MINT PUNCH
Cook one cupful sugar with two cupfuls water, grated rind of an orange
and a lemon, a piece of stick cinnamon and twelve cloves. Cool and
strain, add juice of three lemons and four oranges; one bunch of fresh
mint leaves and two drops of oil of spearmint. Place on ice for two
hours. Strain again and add one-fourth cupful preserved ginger, cut in
dice. Color green and add ice and one pint club soda. Garnish with mint.
STRAWBERRY PUNCH
Mash one quart strawberries, add juice of one-half pineapple, one lemon,
two oranges and two cupfuls sugar cooked in five cupfuls water. Place on
ice and strain into pitcher filled with ice and add whole strawberries
and any fruits in season.
CHOCOLATE MILK SHAKE