or winter. Slice cabbage ½ in. thick, crosswise, pack it in a new tub
or very large vessel, cover with salt and cold water (which you will
make strong enough to hold an egg), then add about a quarter more
water. Slice, crosswise, 6 large white onions, sprinkling salt between
each layer. Next morning wash the onions and cover with fresh cold
water. Drain the cabbage from the brine and chop it. Put a layer of
cabbage in a large wooden bowl, sprinkle some of the chopped onions,
some turmeric, and a handful of celery-seed, and so on, layer after
layer. Then mix with hands thoroughly. While this is being done have
in your preserving kettle about 1½ gallons of white vinegar with ten
cents worth of nice fresh cinnamon, some whole grains of black pepper,
a little mace, a few cloves and a few pods of dried red peppers, or
a level teaspoon of cayenne pepper. Boil until the vinegar is quite
strong of the spices, add to the vinegar about 2 lbs. of sugar. Strain
the vinegar through a thin muslin bag over the cabbage. Wash out the
kettle and transfer the mixture to the kettle and scald until hot
all through, but do not let it boil or cook. Stir frequently with a
wooden spoon. At the time you put the cabbage in bowl to be chopped,
take about ½ of a 40-cent box of good mustard and mix it, smooth, and
quite thick, with warm water. While the cabbage is cooling, beat into
the mustard a bottle of the very best olive oil, as you would for a
nice, smooth, dressing, adding vinegar until smooth and thick. When the
cabbage is cool mix the dressing well in, put into ½ gallon jars and
cover closely. In two or three days it will be ready for use.
Ingredients Needed.--Ten heads of cabbage, 6 large white onions, 1½
gallons white wine vinegar, 10c. worth of fresh cinnamon, whole black
pepper, mace cloves, cayenne pepper, 2 lbs. of sugar, ½ of a 40-cent
box of mustard, bottle of oil, 3 oz. fresh celery seed, 2 oz. bright
yellow turmeric.
FRENCH PICKLE.
_Contributed by Mrs. Mary Palmer Bispham, Richmond, Va._
One pk. of green tomatoes, 1 head of cabbage, 10 onions, 12 green
peppers, 1 lb. of white mustard, 2 oz. of mace, 4 tablespoons of
cloves, 4 tablespoons of allspice, 2 of ground black pepper, 2 lb. of
sugar, 4 oz. celery seed and 4 tablespoons of olive oil. Mix and let
them stand over night in cider vinegar, enough to cover well. Then boil
2 hours. The next morning you can add more vinegar at discretion if not
well covered as it boils, and enough to cover when done.
SPICED PEACHES.
PHILADELPHIA, PA.
This came from a cook who lived with Mrs. Byerly Hart, and previous to
that with her mother, Mrs. Sigmund Horstmann.
_Contributed by Mrs. Walter R. Horstmann, Philadelphia, Pa._
Seven lbs. of fruit, 1 pt. of vinegar, 3 lbs. of sugar, cinnamon (about
3 pieces, 4 inches long), 1 oz. of allspice, 1 oz. cloves. Tie the
spices, which must be whole, in a thin piece of muslin. Boil sugar,
vinegar and spices together, pare and cut the peaches in half, and pour
the mixture hot on the peaches, and let stand over night. Pour it off
and bring it to a boil again, and pour on the peaches a second time,
and put all in the kettle and boil 3 minutes.
SMALL CUCUMBER PICKLE.
_Contributed by Miss Elizabeth White, St. Paul, Mo._
One hundred small cucumbers sliced thin, not pared; sprinkle over them
a cup of salt; let them stand over night; drain well in the morning,
then add ¼ lb. white mustard seed, ¼ lb. black mustard seed, ¼ lb.
celery seed, 4 coffee cups of olive oil, 2 teaspoons of sugar. Mix very
thoroughly, add to cucumbers, cover the whole with hot vinegar.
ONION PICKLE.
MRS. ALICE COTELL PALMER, WILSON COUNTY, VA.
_Contributed by Mrs. Mary Palmer Bispham, Overbrook, Pa._
Peel 2 gallons of small white onions and put on stove in porcelain
kettle, covering them with water in which dissolve a pint of salt,
just as the water gets hot take them off, pour onions and water in
jar for two days, then drain for several hours. Put into a jar plain
vinegar all night, and then drain again 3 hours, and put into jar and
cover with vinegar which you must boil; 2 lbs. brown sugar, a cup of
allspice, a ½ cup celery seed, a ½ cup of white mustard seed, spoonful
turmeric. Pour this over the onions and fasten up for a month.
TOMATO PICKLE.
_Contributed by Mrs. M. Kim Miller, New York._
One pk. green tomatoes, ¼ pk. small white onions, 1 oz. celery seed,
75 small cucumbers, 25 small red peppers, ¼ lb. mustard seed, 1 oz.
cloves, 1 oz. allspice, 1½ lb. brown sugar. Cover with cold vinegar.
MUSTARD PICKLE.
MRS. ROBERT G. GAMBLE, HAVERFORD, PA.
One qt. large green, cucumbers, cut into small pieces; 1 qt. tiny
cucumbers, 1 qt. green tomatoes cut into pieces, 1 qt. small white
onions, 1 large cauliflower divided into flowerets, 4 large green
peppers. None of these ingredients are to be chopped, but cut in
squares or small pieces. Put in brine 24 hours made of 1 cup salt to 1
gallon water. Scald until thoroughly heated through in the brine, drain
well. Make a smooth paste of 6 tablespoonfuls common mustard (not that
in bottles), 1 tablespoonful turmeric, 1 cup flour, 1 cup sugar, and 2
qts. of mild vinegar. Mix dry ingredients together with a little cold
vinegar, then scald until very smooth, stirring constantly. When done,
pour over the pickles, stir through bottle. Makes 4 qts.
CUCUMBER MASH.
MRS. NATHANIEL CHAPMAN (1820), PHILADELPHIA, PA.
_Contributed by Mrs. William R. Philler, Haverford, Pa., her
Great-Granddaughter._
Late in September take 1 bushel of full grown green cucumbers, peel and
slice them, sprinkle with salt and let them stand on a sieve 2 hours,
so that the water may run off. Then chop up fine, and add 2 doz. large
onions cut small, 1 lb. white mustard seed, ½ lb. ground mustard, ¼ lb.
black pepper ground, 1 lb. black mustard seed. Mix all together with
best wine vinegar, making the consistency of thick catsup and fill your
jars, tying up and closing tight. Sometimes the vinegar soaks up, and
it is necessary to add vinegar after a few days to each jar.
CHOW CHOW OR TOMATO PICKLE.
MRS. E. W. HORSTMANN, PHILADELPHIA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Cut a peck of green tomatoes in nice slices, salt them and let them lie
24 hours, then drain and press them dry with a towel; 6 large onions
cut in slices, ¼ lb. of mustard seed, ½ lb. ground mustard, 1 oz. black
pepper, ½ oz. ground ginger, ¼ oz. of cloves. Mix the spices, put a
layer of tomatoes, spices and onions, alternately, into the kettle.
Cover with strong vinegar and boil 20 minutes.
PEPPER HASH.
MRS. GEORGE PHILLER, PHILADELPHIA, PA.
_Contributed by Mrs. Wm. R. Philler, Haverford, Pa._
To 3 heads of cabbage, add 2 doz. peppers chopped, handful of mustard
seed. Put in jars, heat vinegar and pour over quite hot; mix it up and
let it stand until the next day. Pour off, heat again, and pour over.
When cold tie up.
CHOW CHOW PICKLE.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Two heads of cabbage, 6 red peppers, 6 green peppers, 2 doz. white
onions, 1 doz. cucumbers. Slice all fine. Put them into a colander,
sprinkle with salt well throughout. Put a press on it and let stand
24 hours. Have ready ½ gal. cold vinegar into which put ½ oz. ground
mustard seed, 1 teacup of grated horseradish, a few whole cloves and
allspice. Tie up in a thin bag half an ounce of turmeric, put it into
the middle of the pickle. Put pickle into a stone jar and pour your
spiced vinegar on it adding a tablespoon of brown sugar.
BORDEAUX SAUCE.
MISS BOUGHTER, PHILADELPHIA, PA., (1865).
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
One gallon green tomatoes cut in slices, 2 gallons cabbage cut
coarsely, 1 doz. onions, 1 oz. of turmeric, 1 oz. celery seed, 1 oz. of
whole cloves, 1 oz. whole allspice, 1 oz. whole peppers, ½ oz. ground
ginger, ½ oz. white mustard seed, ½ lb. brown sugar, 1 gallon vinegar.
Mix all together, boil 20 minutes, put salt on cabbage, onions and
tomatoes and let stand about ½ hour, then drain before adding spices
and vinegar.
GRAPE SAUCE.
F. L. LEWIS, CANADA.
_Contributed by Mrs. Wm. A. Glasgow, Jr._
Five lbs. of fruit, 1 pt. of vinegar, 3 lbs. of sugar, 1 tablespoon of
cinnamon, 1 tablespoon cloves, 1 tablespoon allspice. First separate
the pulp from the skins and put in separate dishes. Boil the pulp until
seeds rise, then strain through a sieve, add the skins, spice, sugar
and vinegar. Boil altogether about 30 minutes and bottle.
DANIEL WEBSTER’S RECIPE FOR PICKLE.
_Contributed by Mrs. Russell Davenport, Philadelphia, Pa._
One half peck green tomatoes, 2 large heads of cabbage, 15 white
onions, good size, 25 cucumbers. Cut the cabbage as for slaw. Chop
cucumbers, onions and tomatoes in small pieces. Then salt in layers
and let it stand 24 hours. Take 3 qts. of best cider vinegar, 3 lbs.
of brown sugar, ½ teacup of turmeric, ½ cup ground pepper (black), 1
oz. of celery seed, ¾ lb. of white mustard seed and 3 or 4 ripe, red
tomatoes. Cut in pieces, boil this together. Drain salt from pickle and
pour vinegar over boiling hot. When cold the last day mix a ¼ lb. of
mustard seed, a cup of best olive oil, 1 dessertspoon curry powder and
1 qt. of vinegar. Mix oil and mustard, adding vinegar and stirring well
through the pickle.
SWEET TOMATO PICKLE.
_Contributed by Mrs. Richard Gilpin, Philadelphia, Pa._
Take ½ pk. green tomatoes, 4 green peppers, 4 raw onions. Slice them
and put in earthen crocks alternately with salt sprinkled through.
Leave to soak over night, then drain off and put on stove to boil.
Mix in ¼ lb. of ginger, ¼ lb. of cinnamon, 1 lb. of sugar, ¼ lb. of
allspice. Cover with good, strong vinegar and boil until soft and
brown. Put away in earthen jars.
OIL CUCUMBER.
_Contributed by Miss Belle Maury, Richmond, Va._
Pare and cut well grown cucumbers in thick slices 1 inch, or
lengthwise, add a large onion as for the table, sprinkle well with
salt and let stand over night. Drain in a colander for 4 or 5 hours.
Put first in your quart jar 3 teaspoons salad oil, then layers of
cucumbers, horseradish scraped fine. A little of each cayenne and
black pepper and turmeric. Fill jar with strong cold vinegar and cover
closely. Cucumbers must be kept well under the vinegar.
GERMAN CANTELOPE PICKLE.
MRS. JOHN MINOR MAURY (AN OLD RECEIPT), FREDERICKSBURG,
VA., (1830).
_Contributed by Mrs. James T. Halsey, Philadelphia._
To 7 lbs. of fruit put 3 lbs. of sugar, 1 qt. of vinegar, cloves and
mace and cinnamon, if you like it, to your taste. First cut fruit in
slices, take out seeds and soft part and pare off rind very thin. Boil
fruit in water 10 minutes, lay on dish to cool. Put on the vinegar,
sugar, spices and when it comes to a boil put in fruit 5 minutes. Now
put fruit in jar and let syrup boil 10 minutes longer and pour syrup
over fruit in jar. Preserved ginger is an improvement.
GREEN TOMATO PICKLE.
MRS. DABNEY H. MAURY, PHILADELPHIA, PA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Slice 1 pk. of green tomatoes, sprinkle salt over them. Let them
stand 24 hours, drain them from the liquor. Prepare the following
ingredients: Slice 3 lemons, slice 12 large onions, take ½ lb. of
ground mustard, ¼ lb. ground mustard seed, 1 oz. ground cloves, 1 oz.
ground ginger, 1 oz. ground allspice, 1 oz. of black pepper pounded
fine, 1 oz. coriander seed, 1 oz. celery seed, 5 lbs. brown sugar. Put
alternate layers of onion, tomatoes and spices in your kettle, cover
all with strong vinegar and boil 1 hour and a quarter. When cold add
teacup sweet oil. Pot to tie closely.
SPICED PEACHES.
MISS MARIE LOUISE HOXIE, PHILADELPHIA, PA., (1858).
_Contributed by Mrs. W. Hinckle Smith._
Five lbs. sugar to 9 lbs. of fruit, 1 pint of vinegar (dissolve sugar
with the vinegar), ½ oz. of mace, ½ oz. of cloves tied up in thin
muslin and put on with the fruit. Boil 15 or 20 minutes until the
peaches look clear.
PICCALILLI.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
A peck green tomatoes, 8 large onions chopped fine with one cup salt
stirred in. Let it stand all night, in the morning drain off all the
liquor. Take 2 quarts water and one of vinegar. Boil all together 20
minutes. Drain through a sieve or colander, put back in kettle, and
turn over it 2 quarts vinegar and 1 lb. sugar. Add 8 green peppers and
3 red peppers, chopped fine, ½ lb. white mustard seed, 2 tablespoonfuls
pepper, 2 of cinnamon, 1 of cloves, 2 of ginger, 1 of allspice, ½
tablespoonful cayenne pepper.
GREEN TOMATO PICKLE.
MRS. GENERAL WATTS, VIRGINIA.
_Contributed by Mrs. Frances E. Gamble, Haverford, Pa._
Take 1 pk. of small green onions (6 or 8 onions), skin and sprinkle in
layers with salt. Let them stand 24 hours and drain them by putting
them in a sieve out of the brine, and pouring fresh water over them.
Then scald in a strong ginger tea (1 lb. of ginger root slightly
bruised to 1 qt. of boiling water). Take 1 oz. ground ginger, 2
tablespoonfuls of black pepper, 2 teaspoonfuls of ground cloves, ¼ lb.
of white mustard seed, ½ cup of mustard, 1 oz. allspice, 3 oz. celery
seed, and 3 lbs. of good, brown sugar. Put sliced onions and tomatoes
in a kettle with the spices and sugar in alternate layers, and pour
enough white vinegar to cover well. Cook the pickle until the tomatoes
look clear and are tender (about an hour).
CHILI SAUCE.
Six large ripe tomatoes, 4 green peppers, 1 onion, 1 tablespoon of
sugar, 1 tablespoon salt, 1½ cups strong vinegar. Chop peppers and
onions and boil 1 hour.
GRANDMOTHER SUSAN RANDALL WILLIAMS’ PRESERVED LIMES.
_Contributed by Mrs. Mary Rawle Williams, Haverford, Pa._
Take the limes while perfectly green, put them in salt water strong
enough to bear an egg, for 6 weeks (first cut in half and clean
entirely of the pulp), then put in cold water for 24 hours, changing it
every three hours, then boil in saleratus water until tender enough to
run a straw through (one teaspoon salaratus to 6 quarts of water). Put
them again in cold water, changing several times. To each lb. of limes
take 2½ lbs. loaf sugar and 3 pints of water. Boil the syrup 15 or 20
minutes to clear it before putting in the limes. Then boil 1 hour and
15 minutes. The limes will be a light green when they first come out of
the salaratus water, but the sugar will darken them enough. 300 limes
will make from 6 to 7 lbs., according to their size.
GREEN TOMATO PICKLE.
MRS. JOHN STAIGE DAVIS, UNIVERSITY OF VIRGINIA, (1850).
_Contributed by Miss Jane Gamble, Roanoke, Va._
Take 1 peck of green tomatoes, slice, sprinkle with salt. Let them
stand 24 hours. Drain them by putting out of the brine into a sieve
and pouring fresh water over them. Then scald in a strong ginger tea.
With the tomatoes put in 6 or 8 onions sliced. Take 1 oz. of ground
allspice, 1 oz. ground ginger, 2 tablespoons ground black pepper,
2 teaspoons ground cloves, ¼ lb. white mustard seed and ¼ pint of
prepared mustard, 3 lbs. of good, brown sugar. Mix well and place
the sliced tomatoes and onions in a kettle with the spice and sugar
in alternate layers and pour over the whole enough good vinegar to
cover well. Let the pickle cook until the tomatoes look clear and are
tender.
CATSUPS.
CHILI SAUCE.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Five large onions, 8 green peppers chopped very fine, add 30 ripe
tomatoes cut up, 5 tablespoons brown sugar, 3 oz. salt, 8 cups of
vinegar. Boil all together 2½ hours. Bottle for use.
TOMATO CATSUP.
Take 4 qts. of peeled tomatoes, and 2 qts. of vinegar, 6 red peppers
sliced, 4 tablespoons of salt, 4 tablespoons of black pepper, 2
tablespoons of mustard, 3 tablespoons of allspice. Boil the whole 4
hours.
TOMATO CATSUP.
_Contributed by Mrs. C. W. Dailey, Elkins, W. Va._
One bu. ripe tomatoes, ½ gal. vinegar, ½ lb. of sugar, ½ pt. salt,
1½ oz. black pepper, 1½ allspice, 2 oz. mustard, 1 oz. ginger, ½ oz.
cloves, ⅛ oz. cayenne, a little alcohol. Boil tomatoes gently ½ hour,
then press through colander to remove skins and cores. Return liquid
to porcelain lined kettle, and boil down one half. Add vinegar, sugar,
salt and spices and boil down two thirds; catsup is not so dark if
boiled down to two thirds, after adding vinegar alone, then sugar,
salt and spices, letting it come to a boil, then removing from fire.
Two small heads of garlic or a small onion chopped fine and added with
spices is sometimes an addition. Bottle when perfectly cold, pouring a
little alcohol in the top of each bottle. Cork and seal.--From National
Cook Book of Philadelphia, which is, I understand, out of print.
TOMATO CATSUP--THE BEST.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
To 1 gallon of juice passed through a sieve put 1½ lbs. of brown sugar,
4 large onions chopped _very_ fine, 2 tablespoons ground cloves,
2 of allspice, 1 large box mustard and a great deal of salt and red
pepper. Place on fire and let it boil until it thickens. To this add
not quite 1 qt. of vinegar just before it is done.
CHILI SAUCE.
_Contributed by Mrs. Russell Robinson, Nelson County, Va._
One hundred and eight tomatoes, 10 mango peppers, 9 onions, 6
tablespoonfuls of salt, 4 tablespoonfuls sugar, 4 tablespoonfuls
ginger, 1 tablespoonful cloves, 1 teaspoonful allspice and 1 qt.
vinegar. Chop tomatoes, peppers and onions fine. Boil and put through
sieve, add vinegar and boil until done. Put spices in bag. Bottle when
cold.
TOMATO KETCHUP.
_Contributed by Miss Mary Lapsley-Pyle, Philadelphia, Pa._
Take 1 bushel tomatoes, boil until soft and squeeze through a fine wire
sieve and add 1½ pts. salt, 2 oz. whole cloves, ¼ oz. whole allspice, ¼
oz. cayenne pepper, use carefully, 1½ oz. whole black pepper, 5 heads
garlic, 1 oz. celery seed, ¼ oz. good yellow mustard, ½ gallon vinegar.
Boil until reduced to one half, and bottle when cold.
PRESERVES.
GREEN SWEETMEATS.
A DELICIOUS PRESERVE.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Pare the rind off of the watermelon and cut in shapes, and if you wish
to have it green put it into kettle with alternate layers of grape
leaves and small bits of alum. Then pour on _hot_ water and let
boil 2 hours, then put fruit in weak ginger water and let simmer for 3
hours. Then make your syrup, allowing to every pound of fruit 1¼ lbs.
of sugar, 1 pt. of water; skim constantly and put in rind. Let simmer
until tender, take fruit out and boil syrup until quite thick, pour
over rind, which place in jars, letting syrup cover them well, and seal.
GREEN SWEETMEATS. THE BEST.
_Contributed by Mrs. Lewis N. Webb, Washington, D. C._
Carefully pare with a very sharp knife your watermelon rind, taking off
the _outer_ green and leaving just the firm white rind about a
quarter of an inch. After cutting rind in shapes you desire, put your
rind into salt and water for 10 days, then clear water for 24 hours,
changing water once. Then throw in strong alum water for 24 hours. Now
throw rinds in a pot of water, add 2 tablespoonsful of ground ginger,
cover your rinds with grape leaves, and boil until rinds are green. Now
place them in cold water, changing water until rind is cold. Prepare
a thin syrup of ½ lb. of sugar to 1 lb. of rind and let rinds simmer
slowly, adding a few blades of mace. Let them stand in this syrup for
10 days or 2 weeks. Then put to this syrup 1½ lbs. of sugar to 1 lb. of
rind, and after the syrup boils well put in rinds and let boil until
clear. Boil 3 or 4 lemons in clear water and when tender add them to
your syrup. Put in jars and cover closely.
BRANDIED PEACHES.
A receipt from Mrs. J. D. Martinez Cardeza, Claymont, Delaware, from
Historic Harewood, on the Smithfield Pike, near Charlestown, W. Va.
The manor house was built under the superintendence of General George
Washington, by his brother, Colonel Samuel Washington, in 1752, and
many a pretty maid, stately matron and gallant gentleman of Virginia
has rejoiced in the hospitality of the Washingtons at Harewood. A list
of their names would be a list of all the famous “F. F. V.’s.” This old
receipt is from an old book of Mrs. Samuel Washington of “Harewood,”
Virginia, bearing date 1822, and copied by her daughter, Mrs. Lucy E.
Washington, of “Harewood,” in 1840.
_Contributed by Her Granddaughter, Mrs. John M. Cardeza,
Claymont, Del._
Take large yellow or white clingstone peaches (not too ripe), rub
off the down with a flannel cloth and score them down the rind with
a needle. Scald them with boiling water, let them remain until cold,
keeping them well covered all the time to enable the steam to go
thoroughly through them. Take them out and spread them in a cloth
to dry. Make your syrup, allowing a pound of sugar to every twelve
peaches, a gill and a half of water to sugar, white of one egg. Boil
sugar well and skim until it becomes perfectly clear. Then put in the
peaches, let them come to a good boil, let them stand in syrup until
next day, then add the brandy, 1 pt. to each pound of peaches. Put them
in a sealed jar.
PEACH ENCHO.
ANNA LEDYARD CUYLER (1845).
_Contributed by Miss Josephine Barry Meeks, Orange, N. J_.
Seven lbs. fruit sliced or halved, 3½ lbs. sugar, 1 pt. vinegar. Put a
couple tablespoons of whole cinnamon or cassia buds, and 1 tablespoon
whole cloves in a lace bag. Tie up closely, and boil it until
sufficiently spiced, then remove. Boil fruit until thick as marmalade,
then bottle.
PINEAPPLE PRESERVES.
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Cut from pineapple a part of the stem, leaving about 1 or 2 inches on
the fruit. Put in a pot of water (I prefer copper, never an iron one).
It will take some hours on fire, 5 or more. Test fruit by running a
straw through; don’t let it get too soft. When this can be done, take
off, peel carefully taking out eyes, slice in thick slices, cut out
core, weigh, and to each lb. of fruit 1½ lbs. granulated sugar. Put
fruit and layers of sugar alternately and set aside until morning in
stone or earthen jar. Cover top well with sugar. In the morning drain
off syrup with every particle of sugar, scraping from every piece of
fruit with silver knife. Put on fire, after it comes to a boil skim
well. When it comes to a boil after skimming, throw in fruit carefully,
cook 10 minutes, take out fruit, place carefully in jars. Let syrup
cook until it thickens. Then pour over fruit, covering well with syrup.
TO BRANDY PEACHES.
1806.
Miss Nancy Cope’s recipe, a celebrated Philadelphian, a contemporary
and an intimate friend of Mrs. Margaret Coleman Hemphill.
_Contributed by Mrs. Francis Taylor Chambers, Philadelphia, Pa._
To 1 lb. of Heath peaches, ½ lb. of loaf sugar. To get off the skin
they must be thrown into a lye made of scalding potash, when after
remaining a few minutes they may be taken out and rubbed clean with a
coarse cloth and thrown into cold water. To make the syrup in which
they are to be boiled, strew some of the sugar over the peaches, which
makes liquid enough to dissolve the remainder, in which boil them three
quarters of an hour; they must then be taken out of the syrup and laid
on dishes until the following day. Then to 1 pt. of syrup add 1 pt. of
white brandy, mix them well together and cover the peaches with it as
you lay them in your jars, which must be closed very tight.
STUFFED APPLES.
A recipe from a written recipe book compiled from Mrs. R. O.
Pritchard’s collected and original recipes, of New Orleans, by Mrs.
Theodore Shute, New Orleans, 1894.
_Contributed by Mr. Herbert L. Clark, Philadelphia, Pa._
Take 10 good sized sound apples (not sweet). Core them, removing as
much of the inside as possible without making too thin. Chop fine
two of the same kind of apples, also ½ tumbler of seeded raisins, ¼
of pecans after being picked out, the raisins cut with scissors, the
pecans chopped fine. Mix with them butter and sugar and stuff the
apples. Bake and add a teaspoonful of sherry to each apple. Serve with
whipped cream, to which add a little sherry, the cream put over the
apples. After placing in dish mount top of each with candied cherry.
CURRANT AND RAISIN JAM.
_Contributed by Miss Elisa Sinclair Lyon, Bryn Mawr, Pa._
Three and one half lbs. currants, 3 lbs. sugar, 1 lb. raisins, 2
oranges. First, seed the raisins, and put a pint of water on them, and
boil for 1 hour. While raisins are cooking, pick over the currants,
squeeze the juice from the oranges, and keep the peel. Then put orange
juice and peel with the currants, and let boil 15 minutes. Finally, put
all together, and boil the whole for 15 minutes more. Then fill glasses
while hot, and afterwards seal.
ORANGE MARMALADE.
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
Slice and chop in fine pieces 6 oranges and 2 lemons; to 1 qt. of fruit
juice and rind add 1 qt. of cold water. Let stand over night. In the
morning boil until tender, set aside again. Next day weigh, and add 1¼
lbs. of sugar to each lb. of fruit. Boil until chips of orange look
clear and the syrup jellies.
BRANDIED PEACHES.