before serving it will make a better-looking lemonade. When wine is used
take two-thirds water and one-third wine.
LEMONADE IN LARGE QUANTITIES
Take one dozen lemons, one pound of sugar and one gallon of water to
make lemonade for twenty people.
FRUIT PUNCH FOR TWENTY PEOPLE
Take one pineapple, or one can of grated pineapple, one cup of boiling
water, two cups of freshly made tea (one heaping tablespoon of Ceylon
tea, steep for five minutes); one dozen lemons, three oranges sliced and
quartered, one quart bottle apollinaris water, three cups of sugar
boiled with one and one-half cups of water six to eight minutes, one
quart of water, ice. Grate the pineapple, add the one cup of boiling
water, and boil fifteen minutes. Strain through jelly-bag, pressing out
all the juice; let cool, and add the lemon and orange juice, the tea and
syrup. Add apollinaris water just before serving. Pieces of pineapple,
strawberries, mint-leaves or slices of banana are sometimes added as a
garnish.
MILK LEMONADE
Dissolve in one quart of boiling water two cups of granulated sugar, add
three-fourths of a cup of lemon juice, and lastly, one and a half pints
of milk. Drink hot or cold with pounded ice.
EGG LEMONADE
Break two eggs and beat the whites and yolks separately. Mix juice of
two lemons, four tablespoons of sugar, four cups of water and ice as for
lemonade; add the eggs; pour rapidly back and forth from one pitcher to
another and serve before the froth disappears.
MARASCHINO LEMONADE
Take the juice of four lemons, twelve tablespoons of sugar, eight cups
of water, one cup of maraschino liquor and a few cherries.
ORANGEADE
Take four large, juicy oranges and six tablespoons of sugar Squeeze the
oranges upon the sugar, add a very little water and let them stand for
fifteen minutes; strain and add shaved ice and water, and a little lemon
juice.
CLABBERED MILK
One of the most healthful drinks in the world is clabbered milk; it is
far better in a way for every one than buttermilk for it requires no
artificial cult to bring it to perfection. The milk is simply allowed to
stand in a warm place in the bottles just as it is bought, and when it
reaches the consistency of a rich cream or is more like a jelly the same
as is required for cheese, it is ready to drink. Pour it into a glass,
seasoning it with a little salt, and drink it in the place of
buttermilk.
COLD EGG WINE
To each glass of wine allow one egg, beat up, and add sugar to taste.
Add wine gradually and grated nutmeg. Beat whites separately and mix.
SODA CREAM
Take three pounds of granulated sugar and one and one-half ounces of
tartaric acid, both dissolved in one quart of hot water. When cold add
the well-beaten whites of three eggs, stirring well. Bottle for use. Put
two large spoonfuls of this syrup in a glass of ice-water, and stir in
it one-fourth of a teaspoon of bicarbonate of soda. Any flavor can be
put in this syrup.
MULLED WINE
Put cinnamon and allspice (to taste) in a cup of hot water to steep. Add
three eggs well beaten with sugar. Heat to a boil a pint of wine, then
add spice and eggs. Stir for three minutes and serve.
STRAWBERRY SHERBET
Crush a quart of ripe strawberries, pour a quart of water over them, and
add the juice of two lemons. Let this stand about two hours, then strain
over a pound of sugar, stir until the sugar is dissolved, and then set
upon ice. You may add one tablespoon of rose-water. Serve with chopped
ice.
DELICIOUS AND NOURISHING SUMMER DRINK
Pare thinly the rind of three large lemons, put it into a large jug with
one pound of raisins stoned and finely chopped, one pound of sugar, and
the juice of the lemons. Add one gallon of boiling water, leave to stand
for five days, stirring well every day. Then strain and bottle for use.
SHERRY COBBLER
It is best to mix this in a large bowl and fill in glasses just before
serving, and put a little of each kind of fruit in each goblet with
pounded ice. To begin with, cut pineapple in slices and quarters, a few
oranges and a lemon, sliced thin; one cup of powdered sugar and one
tumbler of sherry wine. A few berries, such as black and red
raspberries, and blackberries are a nice addition. Cover the fruit with
the sugar, laid in layers at the bottom of your bowl with pounded ice;
add the wine and twice as much water as wine; stir all up well before
serving.
CLARET CUP
Squeeze into a glass pitcher the strained juice of one and one-half
lemons, add two tablespoons of powdered sugar, one tablespoon of red
curaçao; then pour in three cups of claret, and one cup of apollinaris
water. Mix thoroughly, add a few slices of orange or pineapple, or both,
and a few maraschino cherries. Cut the rinds from two cucumbers without
breaking them, hang them on the inside of the pitcher from the top; drop
in a good-sized lump of ice and serve at once in thin glasses. Place a
bunch of mint at the top of the pitcher.
CORDIAL
Two quarts of water and two and three-quarter pounds of sugar. Boil
thirty minutes. Take off stove and add one quart of alcohol. Color and
flavor to taste.
EGG-NOG
Separate the whites and yolks of the eggs. To each yolk add one
tablespoon of sugar and beat until very light. Beat whites to a stiff
froth. One egg is required for each glass of egg-nog. Add two
tablespoons of brandy or rum, then one-half cup of milk or cream to each
glass, lastly the whites of the eggs. Pour in glass, put a spoon of
whipped cream over and grated nutmeg on top.
UNFERMENTED GRAPE JUICE
Wash and stem ten pounds of Concord grapes, put them in a preserving
kettle and crush slightly. Bring to the boiling point and cook gently
for one-half hour. Strain through cheese-cloth or jelly bag, pressing
out all the juice possible; return to fire and with two pounds of sugar
conk for fifteen minutes; strain again, reheat and pour into sterilized
bottles thoroughly heated. Put in sterilized corks and dip the necks of
the bottles in hot sealing-wax. If you can get the self-sealing bottles,
the work of putting up grape juice will be light. Sterilize bottles and
corks.
OTHER FRUIT JUICES
Raspberry, blackberry and strawberry juice may be made by following the
recipe for grape juice but doubling the quantity of sugar. For currant
juice use four times as much sugar as for grape juice.
FRUIT SYRUPS
Fruit syrups may be made like fruit juices, only using more sugar--at
least half as much sugar as fruit juice.
RASPBERRY VINEGAR
Put two quarts of raspberries in a bowl and cover them with two quarts
of vinegar; cover and stand in a cool place for two days. Mash the
berries; strain the vinegar through cheesecloth; pour it over two quarts
of fresh raspberries; let stand for another two days; strain and put in
a preserving kettle with sugar, allowing a pound of sugar to a pint of
juice. Heat slowly, skimming when the vinegar begins to boil. Boil
twenty minutes and put in sterilized bottles. Serve as a drink, using
two tablespoons to a glass of water.
BLACKBERRY WINE
Measure your berries and bruise them; to every gallon add one quart of
boiling water; let the mixture stand twenty-four hours (stirring
occasionally), then strain off all the liquor into a cask; to every
gallon add two pounds of sugar; cork tightly and let stand till the
following October.
BLACKBERRY CORDIAL
Simmer the berries until they break, then strain and to each quart of
juice add one pound of sugar. Let this dissolve by heating slowly, then
add one tablespoon each of cinnamon, nutmeg, cloves, and if desired,
allspice. Simmer altogether twenty minutes. Bottle and seal.
CHERRY SYRUP
Mash and pound the cherries until the stones are all broken, then press
through a cloth. Use a pound of sugar to a quart of juice; boil, skim
and bottle. When cold, seal.
CHERRY BRANDY
To one gallon of brandy allow two quarts of cherries. Mash and pound
them until all the stones are broken, put in the brandy and add a pound
of cut loaf sugar. Set in the sun for two or three weeks, shake daily,
strain and bottle.
CHERRY BOUNCE
The little wild cherry is excellent for this purpose, as the stone
kernels contain alcohol. Wash carefully, sugar plentifully, and add
whole spice, cloves (with the heads removed) and stick cinnamon. Fewer
cloves than the other spices. Get good whiskey and allow one-half as
much cherries as whiskey. To a quart bottle allow scant half pint
sugared cherries to one and one-half pints of whiskey. Bottle and seal.
Let stand at least two months. Open, shake bottle well and taste, and if
necessary add more sugar. Seal again, and let stand another month. Is
not good under three months and the older it gets the finer it becomes.
CIDER EGG NOG
Break six eggs, put the yolks in one dish, the whites in another. To
each yolk add a tablespoon of granulated sugar, beat the yolks and sugar
to a foam; then flavor with a little grated nutmeg, stirring it well
through the mixture; then add a half pint of hot sweet cider to each
egg, beat it well through and pour into a hot punch bowl. Beat the
whites of the eggs to a stiff froth with a little sugar and cover the
surface of the punch. Serve in cups.
TOM AND JERRY (Non-Alcoholic)
Beat six eggs and six tablespoons of sugar to a stiff froth, add four
cups of unfermented grape juice and the same amount of sweet cider. Have
two porcelain pitchers as hot as possible, pour the mixture into one of
them. Then pour the mixture back and forth from one pitcher to the other
five or six times, and pour the foaming beverage into hot cups and
serve.
HOT MILK PUNCH
Beat one egg to a stiff froth with two tablespoons of sugar; add to it
two tablespoons of home-made grape wine; stir all well together, put in
a large drinking glass and fill with hot milk. Grate a little nutmeg on
the top and serve.
*CANNED FRUITS*
GENERAL RULES
All fruits should, if possible, be freshly picked for preserving,
canning, and jelly making. No imperfect fruit should be canned or
preserved. Gnarly fruit may be used for jellies or marmalades by cutting
out defective portions. Bruised spots should be cut out of peaches and
pears. In selecting small-seeded fruits, like berries, for canning,
those having a small proportion of seed to pulp should be chosen. In dry
seasons berries have a larger proportion of seeds to pulp than in a wet
or normal season, and it is not wise to can or preserve such fruit
unless the seeds are removed. The fruit should be rubbed through a sieve
that is fine enough to keep back the seeds. The strained pulp can be
preserved as a purée or marmalade.
When fruit is brought into the house put it where it will keep cool and
crisp until you are ready to use it.
Begin by having the kitchen swept and dusted thoroughly, that there need
not be a large number of mold spores floating about. Dust with a damp
cloth. Have plenty of hot water and pans in which jars and utensils may
be sterilized. Have at hand all necessary utensils, towels, sugar, etc.
Prepare only as much fruit as can be cooked while it still retains its
color and crispness. Before beginning to pare fruit have some syrup
ready, if that is to be used, or if sugar is to be added to the fruit
have it weighed or measured.
Decide upon the amount of fruit you will cook at one time, then have two
bowls--one for the sugar and one for the fruit--that will hold just the
quantity of each. As the fruit is pared or hulled, as the case may be,
drop it into its measuring bowl. When the measure is full put the fruit
and sugar in the preserving kettle. While this is cooking another
measure may be prepared and put in the second preserving kettle. In this
way the fruit is cooked quickly and put in the jars and sealed at once,
leaving the pans ready to sterilize another set of jars.
The preserving kettle should be porcelain-lined, and no iron or tin
utensils should be used, as the fruit acids attack these metals and so
give a bad color and metallic taste to the food.
STERILIZING JARS, ETC.
The success of canning depends upon absolute sterilization and not upon
the amount of sugar or cooking. Any proportion of sugar may be used, or
fruit may be canned without the addition of any sugar.
It is most important that the jars, covers, and rubber rings be in
perfect condition. Examine each jar and cover to see that there is no
defect in it. Use only fresh rubber rings, for if the rubber is not soft
and elastic the sealing will not be perfect. Each year numbers of jars
of fruit are lost because of the false economy in using an old ring that
has lost its softness and elasticity.
Have two pans partially filled with cold water. Put some jars in one,
laying them on their sides, and some covers in the other. Place the pans
on the stove where the water will heat to the boiling point. The water
should boil at least ten or fifteen minutes. Have on the stove a shallow
milk pan in which there is about two inches of boiling water. Sterilize
the cups, spoons, and funnel, if you use one, by immersing in boiling
water for a few minutes. When ready to put the prepared fruit in the
jars slip a broad skimmer under a jar and lift it and drain free of
water.
There are several methods of canning; the housekeeper can use that
method which is most convenient.
The three easiest and best methods are: Cooking the fruit in jars in an
oven; cooking the fruit in jars in boiling water; and stewing the fruit
before it is put in the jars.
CANNING FRUIT BAKED IN OVEN
In this method the work is easily and quickly done and the fruit retains
its shape, color and flavor. Particularly nice for berries.
Sterilize jars and utensils. Make the syrup; prepare the fruit the same
as for cooking. Fill the hot jars with the fruit, drained, and pour in
enough hot syrup to fill the jar solidly. Run the handle of a silver
spoon around the inside of the jar. Place the hot jars, uncovered, and
the covers, in a moderate oven.
Cover the bottom of the oven with a sheet of asbestos, the kind plumbers
employ in covering pipes, or put into the oven shallow pans in which
there are about two inches of boiling water. Cook berries to the boiling
point or until the bubbles in the syrup just rise to the top; cook
larger fruits, eight to ten minutes or according to the fruit. Remove
from the oven, slip on rubber, first dipped in boiling water; then fill
the jar with boiling syrup. Cover and seal. Place the jars on a board
and out of a draft of air. If the screw covers are used tighten them
after the glass has cooled.
Large fruits, such as peaches, pears, quince, crab-apples, etc., will
require about a pint of syrup to each quart jar of fruit. The small
fruit will require a little over half a pint of syrup.
BAKED CRANBERRIES OR CHERRY PRESERVES
Pick over, wash and drain four quarts of large, perfect cranberries; or
stem and then stone four pounds of large cherries, use a cherry pitter
so cherries remain whole. Place a tablespoon of hot water in a jar, then
alternately in layers cherries or cranberries and sugar (with sugar on
top), cover closely. This amount will require four pounds of sugar. Bake
in a very slow oven two hours. Let stand. Then keep in a cool, dry
place. The cranberries will look and taste like candied cherries, and
may be used for garnishing.
BAKED CRAB-APPLE PRESERVES
Wash, wipe and remove the blossom ends of one-half peck of perfect red
Siberian crab-apples. Pour one tablespoon of water in bottom of one
gallon stone jar, then place in alternate layers of apples and sugar,
using four pounds altogether (with sugar on top). Cover with two
thicknesses of Manila paper, tied down securely or with close fitting
plate. Bake in a very slow oven (that would only turn the paper a light
brown), two or three hours; let stand to cool, keep in cool, dry place.
BAKED SICKEL PEARS
May be prepared the same way. Flavor, if desired, with ginger or lemon
juice.
BAKED QUINCES
Quinces may be wiped, cored, and quartered; sugar filled in the
cavities, and baked same as crab-apples, in a very slow oven three or
more hours until clear and glassy.
CANNING FRUIT IN A WATER BATH
Canned fruits may be cooked over the fire, but they are, on the whole,
very much better if cooked in a water bath. Prepare fruit and syrup as
for cooking in a preserving kettle and cook the syrup ten minutes.
Sterilize the jars and utensils; fill the jars with fruit; then pour in
enough syrup to fill the jars completely. Run the blade of a
silver-plated knife around the inside of the jar and put the covers on
loosely.
Have a wooden rack, slats, or straw in the bottom of a wash boiler; put
in enough warm water to come to about four inches above the rack; place
the filled jars in the boiler, being careful not to let them touch. Pack
clean white rags or cotton rope between and around the jars to prevent
their striking one another when the water begins to boil. Cover the
boiler and let the fruit cook as directed, counting from the time the
surrounding water begins to boil. (This cooking is called sterilizing.)
Draw the boiler aside and remove the cover. When the steam passes off,
lift out one jar at a time and place it in a pan of boiling water beside
the boiler; fill to overflowing with boiling syrup; wipe the rim of the
jar with a cloth wrung from boiling water; put on rubbers and cover
quickly; stand the jar upside down and protected from drafts, until
cool; then tighten the covers if screw covers are used, and wipe off the
jars with a wet cloth. Paste on labels and put the jars on shelves in a
cool, dark closet.
The time given for sterilizing is for quart jars; pint jars require
three minutes less.
BLUEBERRIES
To twelve quarts of berries take one quart of sugar and one pint of
water. Put water, berries, and sugar in preserving kettle; heat slowly.
Boil sixteen minutes, counting from the time the contents of the kettle
begins to bubble.
CANNED RASPBERRIES
To six quarts of berries take one quart of sugar. Put one quart of the
fruit in the preserving kettle; heat slowly, crushing with a wooden
potato masher; strain and press through a fine sieve. Return the juice
and pulp to the kettle; add the sugar; stir until dissolved; then add
the remaining quarts of berries. Boil sixteen minutes, counting from the
time they begin to boil. Skim well while boiling, and put into jars as
directed.
BLACKBERRIES
The same as for raspberries.
CURRANTS
To twelve quarts of currants take four quarts of sugar. Treat the same
as raspberries.
RASPBERRIES AND CURRANTS
To ten quarts of raspberries and three quarts of currants take two and
one-half quarts of sugar. Heat, crush and press the juice from the
currants and proceed as directed for raspberries.
CANNED GOOSEBERRIES
To six quarts of berries take three pints of sugar and one pint of
water.
Dissolve the sugar in the water, using three pints of sugar if the
gooseberries are green and only half the quantity if they are ripe. Add
the fruit and cook fifteen minutes.
Green gooseberries may also be canned like rhubarb without sugar and
sweetened when used.
CANNED STRAWBERRIES
After washing and hulling berries, proceed as with raspberries.
CANNED PEACHES
Wash peaches, put them in a square of cheese-cloth or wire basket. Dip
for two minutes in kettle of boiling water. Plunge immediately into cold
water. Skin the peaches; leave whole or cut as preferred. Pack peaches
in hot jars. Fill hot jars with hot syrup or boiling water. Put tops in
position. Tighten tops but not airtight. Place jars on false bottom in
wash-boiler. Let the water boil sixteen minutes. Seal as directed. To
eight quarts of peaches take three quarts of sugar, two quarts of water.
Apricots, plums and ripe pears may be treated exactly as peaches.
QUINCES
To four quarts of pared, cored and quartered quinces take one and
one-half quarts of sugar and two quarts of water.
Rub the fruit hard with a coarse, crash towel, blanch for six minutes.
Pare, quarter, and core; drop the pieces into cold water. Put the fruit
in the preserving kettle with cold water to cover it generously. Heat
slowly and simmer gently until tender. The pieces will not all require
the same time to cook. Take each piece up as soon as it is so tender
that a silver fork will pierce it readily. Drain on a platter. Strain
the water in which the fruit was cooked through cheese-cloth. Put two
quarts of the strained liquid and the sugar into the preserving kettle;
stir over the fire until the sugar is dissolved. When it boils skim well
and put in the cooked fruit. Boil gently for about forty minutes.
PEARS
If the fruit is ripe it may be treated exactly the same as peaches. If,
on the other hand, it is rather hard it must be cooked until so tender
that a silver fork will pierce it readily.
CHERRIES
Prepare in the same manner as you would for preserving, allowing half a
pound of sugar to a pound of fruit. After putting the cherries into the
syrup do not let them boil more than five minutes; then fill your cans
to overflowing, seal immediately and then screw tighter as they grow
cold. Remove the little bag of stones which you have boiled with the
syrup. The object in boiling the stones with the syrup is to impart the
fine flavor to the fruit which cherries are robbed of in pitting.
CHERRIES FOR PIES
Stem the cherries--do not pit them,--pack tight in glass fruit jars,
cover with syrup, made of two tablespoons of sugar to a quart of fruit,
allowing one-half cup of water to each quart of cherries. Let them boil
fifteen minutes from the time they begin to boil.
PINEAPPLE
Take off rind and trim. Cut into slices and divide into thirds. Fill
into glass jars and dissolve sugar in water enough to cover the jars to
overflowing, allowing half a pound of sugar to a pound of fruit, and
pour this sweetened water over the pineapples; proceed as in "Canning
Fruit in a Water Bath" and let them boil steadily for at least twenty
minutes. Draw the boiler aside or lift it off the coal range and allow
the cans to cool in the water in which they were boiled even if it takes
until the following day. Then remove each can carefully, screwing each
can as tightly as possible. Wipe dry and put away in a cool place. All
canned fruits should be examined carefully in one or two weeks' time
after being put up. If any show signs of fermenting, just set them in a
boiler of cold water and let them come to a boil slowly. Boil about ten
minutes, remove boiler from the fire and allow the cans to cool in the
boiler. When cold screw tight and put away.
CANNED RHUBARB READY TO USE
Strip the skins from the stalks, and cut into small pieces as you would
for pies. Allow eight ounces of loaf sugar to every quart of rhubarb.
Set the sugar over the fire with as little water as possible, throw in
the rhubarb and boil ten minutes. Put in jars and seal.
CANNED RHUBARB
Wash the rhubarb thoroughly in pure water; cut it into pieces and pack
it in sterilized jars. Cover with cold water; let it stand ten minutes;
pour off the water; fill again to overflowing with fresh cold water;
seal with sterilized rubber rings and covers, and set away in a cool,
dark place.
CANNED PLUMS
To four quarts of plums take one quart of sugar and one cup of water.
Wash, drain and prick the plums. Make a syrup of the sugar and water;
put part of the fruit in the boiling syrup; cook five minutes; fill and
seal the jars. Put more fruit in the syrup; remove and continue the
process until all the fruit has been cooked.
CANNING IN THE PRESERVING KETTLE
Canning in the preserving kettle is less satisfactory; but is sometimes
considered easier, especially for small fruits. Cook the fruit according
to the directions and see that all jars, covers and utensils are
carefully sterilized. When ready to put the fruit in the jars, put a
broad skimmer under one, lift it and drain off the water. Set it in a
shallow pan of boiling water or wrap it well in a heavy towel wrung out
of boiling water; fill to overflowing with the fruit and slip a
silver-plated knife around the inside of the jar to make sure that fruit
and juice are solidly packed. Wipe the rim of the jar; dip the rubber
ring in boiling water, place it on the jar; cover and remove the jar,
placing it upside down on a board, well out of drafts until cool. Then
tighten the covers, if screw covers are used; wipe the jars with a wet
cloth and stand on shelves in a cool, dark closet.
CANNED PEACHES