FRUITS, COOKED AND UNCOOKED[13]
658.--TO COOK DRIED FRUIT
Wash thoroughly in two or three cold waters; put in granite kettle,
cover with water, and soak twenty-four hours; cook very slowly two or
three hours until tender; add sugar, and simmer half an hour.
659.--BAKED APPLES WITH DATES
Wipe and core apples, and place in baking dish (not tin); in each cavity
put a stoned date, a tablespoon of sugar, and two tablespoons of boiling
water; bake in a moderate oven about half an hour, basting often. Apple
jelly may be used in place of dates, or sugar may be mixed with a little
cinnamon or nutmeg.
660.--GRAPE AND APPLE JELLY
1/2 peck grapes Sugar
3 tart apples
Pick over, stew, and mash grapes, put in kettle with apples, which have
been coarsely chopped, but not pared or cored; heat to boiling point,
mash, and boil thirty minutes; strain through a jelly bag; measure
juice, return to kettle, and boil five minutes; add an equal amount of
heated sugar, and boil three minutes. Skim well and pour into glasses.
661.--SPICED APPLE JELLY
Wash apples, cut in quarters, cover with equal parts of water and
vinegar, and cook half an hour; drain; and to each quart of juice add
one-third cup of mixed spices (tied in a bag), and boil twenty minutes.
Remove spices. Add heated sugar, allowing one quart for each quart of
juice. Boil ten minutes, and pour into glasses. When cold and firm cover
with melted paraffin.
662.--GRAPE JUICE AND APPLE SAUCE
1 cup grape juice 4 apples
1/2 cup sugar 4 slices sponge cake or toast
Boil grape juice and sugar for five minutes; pare, core, and slice
apples, and cook in grape juice until tender; cool, and serve on toast
or cake. Two cups of grapes cooked with one-half cup of water and
pressed through a sieve may be used in place of juice.
663.--DARK RED APPLE SAUCE
8 tart apples 1/2 teaspoon nutmeg
1 cup sugar 1/2 cup hot water
Pare and core apples, and cut into eighths; put into an earthen dish;
add sugar, nutmeg, and hot water; cover closely, and bake in a slow oven
three hours.
664.--BAKED BANANAS
Peel, scrape, and slice six bananas; put into a greased baking dish in
layers, and sprinkle each layer with brown sugar; dot a tablespoon of
butter over the top, and sprinkle with the juice of half a lemon. Bake
in a moderate oven half an hour.
665.--BANANAS WITH FIGS AND NUTS
4 bananas 2 tablespoons powdered sugar
4 figs 1/4 cup chopped nut meats
Peel, scrape, and slice bananas; wash, dry, and chop figs; spread over
bananas; sprinkle with sugar and nut meats, and serve with cream. Grape
nuts may be used in place of nut meats.
666.--MOCK BAR-LE-DUC CURRANTS
1/2 cup large, hard cranberries 1/2 cup boiling water
1 cup sugar
Cut cranberries in quarters, place in colander, and wash under running
water to remove the seeds; heat sugar and water slowly to the boiling
point, and boil seven minutes; add cranberries, and boil seven minutes.
Seal in small glasses.
667.--RED CURRANT CONSERVE
2 pounds red currants 1 cup raisins
2 oranges 1-1/2 pounds sugar
Wash currants; grate rind of oranges and remove pulp; seed raisins and
cut in halves; put in preserving kettle with sugar, heat gradually to
boiling point, and simmer until as thick as marmalade.
668.--CRANBERRY CONSERVE
1 quart cranberries 1 cup raisins seeded and chopped
1 cup water 2-1/4 cups sugar
Grated rind 1 orange 1/2 cup nut meats chopped
Pulp and juice of 2 oranges
Wash cranberries and chop rather coarsely; put in colander and rinse
with running water to remove seeds; add water, oranges, and raisins;
cook fifteen minutes; add sugar and boil two minutes; add nut meats and
pour into glasses.
669.--SPICED CRANBERRIES
1 quart cranberries 2 teaspoons cinnamon
2 cups brown sugar 1/4 teaspoon clove
1/2 cup vinegar 1/4 teaspoon allspice
1/4 cup water
Mix in order given, heat slowly to the boiling point, and simmer half an
hour. Serve with cold meats.
670.--PRESERVED CRANBERRIES
1/2 cup water 1 cup cranberries
1 cup sugar
Heat water and sugar to the boiling point, and cook five minutes; add
berries, and simmer for fifteen minutes, skimming when necessary. The
berries should be unbroken. (Useful for garnishing.)
671.--CRANBERRY SAUCE
1 pint cranberries 1 cup sugar
1/2 cup water
Pick over and wash berries, add the water, and cook until very soft.
Mash with a wooden spoon, add the sugar, and cook until sugar is
dissolved. For thick cranberry jelly, press through a sieve and pour
into glasses.
672.--FIG PASTE (Laxative)
1 pound prunes 1/2 pound figs
1 ounce senna leaves Cold water
Soak prunes over night in cold water to cover, add the senna leaves tied
in cheesecloth, and cook slowly until prunes are tender. Stone the
prunes, and chop fine; add figs chopped fine, put in top of double
boiler, remove senna, add prune juice, and cook until thick.
673.--CANDIED GRAPE FRUIT PEEL
Cut grape fruit peel into thin strips, and soak twenty-four hours in
salted water, allowing one teaspoon of salt to each quart of water;
drain, cover with cold water, and boil about one hour, or until tender,
changing the water once; drain, weigh peel, and add an equal weight of
sugar; heat slowly, and cook until sugar is almost absorbed; spread on a
platter to dry for five or six hours; roll in powdered sugar. If put in
airtight jars it will keep indefinitely. Orange or lemon peel may be
used in the same way.
674.--BAKED PEARS
8 hard pears 1/2 cup boiling water
3/4 cup sugar 4 cloves
Wipe pears, remove stems, and put in an earthen dish; add sugar, water,
and cloves; cover, and bake in a slow oven for four hours, basting
occasionally. Serve cold.
675.--PEAR AND GINGER MARMALADE
8 pounds hard pears 1/4 pound preserved ginger
Grated rind 4 lemons 6 pounds sugar
Juice of 4 lemons
Quarter and core pears, and put through food chopper; add lemon rind,
juice, and ginger (chopped); mix fruit with sugar, heat gradually to
boiling point, and cook slowly about two hours, or until thick.
676.--SPICED PRUNES
2 cups cooked prunes Juice of 1 orange
1/4 cup chopped cranberries Few gratings orange rind
1/2 cup prune juice 1/2 teaspoon cinnamon
2 tablespoons sugar 1/4 teaspoon paprika
Stone prunes, cut in small pieces, add other ingredients, and simmer
twenty minutes. Serve with cold meats.
677.--QUINCE HONEY
6 quinces 1 quart water
3-1/2 pounds sugar
Pare, quarter, and core quinces; to the cores and parings add one pint
of water, simmer half an hour, and press through a sieve. Chop quinces,
using the finest cutter, add a pint of water, and simmer while cores are
cooking; add pulp and juice from cores and boil ten minutes; add sugar
and boil about five minutes, or until it jellies.
678.--BAKED RHUBARB AND BANANAS
2 cups rhubarb 3/4 cup sugar
3 bananas 1 tablespoon butter
Wash rhubarb and cut, unpeeled, into one-inch pieces; peel and slice
bananas, and arrange in a baking dish in alternate layers with the
rhubarb; add sugar and butter, cover, and bake in a slow oven two hours.
Serve hot or cold.
679.--RHUBARB AND ORANGE MARMALADE
4 cups rhubarb Juice 1/2 lemon
4 oranges 6 cups sugar
1 tablespoon orange rind grated
Cut rhubarb in half-inch pieces; add pulp and juice of oranges, rind,
lemon juice, and sugar. Cook slowly until juice will "jell" when tried
on a cold plate.
680.--RHUBARB AND FIG MARMALADE
3 pounds rhubarb 1 teaspoon ginger
1 pound figs 1/4 teaspoon clove
3 pounds sugar 1/4 teaspoon salt
1 lemon
Cut rhubarb unpeeled into inch pieces; wash figs and put through food
chopper; put in preserving kettle with half of sugar and let stand over
night; in the morning boil until clear, then add remaining sugar, juice
and grated rind of lemon, and seasonings. Cook slowly until thickened.
681.--THREE-IN-ONE MARMALADE
Cut in halves one grape fruit, one orange, and one lemon; remove pulp
with a teaspoon, saving juice and discarding seeds; remove the membrane
from peels, and put peel through the food chopper, using medium cutter;
mix peel, pulp, and juice; measure, and to each cup add three cups of
cold water; let stand over night; heat slowly to the boiling point, and
cook one hour, or until peel is tender; measure, add an equal amount of
sugar; boil about forty minutes, or until a little will "jell" when
tried on a cold plate.
682.--RED TOMATO JAM
3 pounds ripe tomatoes 1 teaspoon ginger
3 pounds sugar 1/4 teaspoon salt
2 lemons
Scald and peel tomatoes; cut in halves crosswise and discard seeds; put
in preserving kettle with sugar, lemon juice, and ginger; cook slowly
about two hours, stirring often with a wooden spoon. Skim when
necessary. This may be kept in a stone crock or sealed in glasses.
683.--SWEET PICKLED WATERMELON RIND
Rind of 1/2 watermelon 1-1/2 tablespoons cinnamon
3 pounds brown sugar 1 tablespoon cloves
1 quart vinegar 1 tablespoon allspice
Pare melon rind, cut in inch squares, wash, and drain; put sugar and
vinegar in a preserving kettle, add spices tied in a bag, and boil one
hour; add melon rind, and cook about one hour, or until tender; put
melon rind into a stone crock, boil sirup hard for fifteen minutes, and
pour over melon.
FOOTNOTES:
[13] For standard recipes for jellies and preserves, see Farmers'
Bulletin No. 203.