granulated sugar, half cup powdered sugar, one pint cream, about two
spoonfuls vanilla, half cup chopped nuts, heat the berries and sugar
together, when cool mix other ingredients and freeze.
~BLACK CURRANT ICE CREAM~--Stew one cupful black currants five minutes,
then press through a fine sieve. Add a cupful rich sirup and a cupful
thick cream, beat well, then freeze. When stiff pack in an ornamental
mold, close over and pack in ice and salt. When ready to serve turn out
on a low glass dish, garnish with crystallized cherries and leaves of
angelica.
~FROZEN ICE~--Cook one cup of rice in boiling salted water twelve
minutes. Drain and put it in the double boiler, one quart milk, one cup
sugar and one saltspoon salt. Cook till soft, then rub through a sieve.
Scald one pint of cream and mix with it the beaten yolks of four eggs.
Cook about two minutes, or until the eggs are scalding hot, then stir
this into the rice. Add more sugar, if needed, and one tablespoonful
vanilla. Chill and pack firmly in the freezer or round the mold. Turn
out and ornament the top with fresh pineapple cut in crescent pieces or
with quartered peaches and serve a fresh fruit sirup sauce with the
cream.
~FRUIT ICE~--Three lemons, three oranges, three bananas, three cups
sugar, three pints cold water, by pressing juice from orange and lemons,
strain well, peel banana, rub through strainer into the fruit juice, add
the sugar, then the water, stir until the sugar is dissolved, pour into
freezer. The ice that is used should be pounded until fine, and the
right kind of salt should be used.
~ICE CREAM WITH MAPLE SAUCE~--Scald one quart of cream, add one-half cup
of sugar, a bit of salt, and when cold freeze as usual, first flavoring
with vanilla or extract of ginger. Reduce some pure maple sirup by
boiling until quite thick, stir into it some sliced pecans or walnuts
and serve hot with each portion of the cream.
~PINEAPPLE CREAM~--Two cups of water, one cup of sugar, boil fifteen
minutes, let cool, add one can grated pineapple. Freeze to mush, fold in
one-half pint of whipped cream, let stand an hour, but longer time is
better.
~VANILLA ICE CREAM~--Put two cups of milk in a double boiler, add a
pinch of soda and scald, beat four eggs light with two cups of sugar,
pour the hot milk on slowly, stirring all the time; turn back into
double boiler and cook until a smooth custard is formed. Cool and flavor
strongly with vanilla because freezing destroys some of the strength of
flavoring. Stir in a pint of sweet cream and freeze.
~CRANBERRY SHERBET~--This is often used at a Thanksgiving course dinner
to serve after the roast. To make it boil a quart of cranberries with
two cupfuls of water until soft, add two cupfuls sugar, stir until
dissolved, let cool, add the juice of one or two lemons and freeze. This
may be sweeter if desired. Serve in sherbet glasses.
~CURRANT SHERBET~--Mash ripe red currants well and strain the juice. To
two cups of the juice add two cups of sugar, two cups of water, and
bring to boiling point. Cook a few minutes and skim well, then pour
while hot slowly on to the whites of two eggs beaten stiff. Beat a few
minutes, cool, and freeze.
~LEMON GINGER SHERBET~--This is made the same as the lemon with the
addition of four ounces of candied ginger cut in fine bits and added to
the sirup with the grated yellow rind of a lemon. Boil until clear, add
lemon juice and a little more of the rind and proceed as with the ice.
~LEMON SHERBET~--Put two cups of sugar into four cups of water and cook
five minutes after it begins to boil. Add one-half level tablespoon of
gelatin soaked in a tablespoon of cold water for fifteen minutes. Stir
one cup of lemon juice and freeze.
~PINEAPPLE SORBET~--Peel and cut up a small sugar loaf pineapple and let
it stand in a cool place over night with a pint of sugar added to it. An
earthen jar is best for holding the pineapple, whose acid properties
forbid its standing in tin. In the morning strain, pressing out as much
of the juice as possible. Add to this a pint of water and the grated
rind of an orange. Boil ten minutes, add the juice of one lemon and two
oranges, freeze about fifteen minutes until of a smooth, even,
cream-like texture, and serve after the meat course at dinner. If you
desire a granite which is frozen as hard as ice cream, but should be of
a rough-grained consistency, set the mixture away packed in ice and let
it remain there for two or three hours. Scrape the frozen part
occasionally from the sides of the can and stir long enough to mix the
ice with the mass, but not long enough to make it creamy. Serve in a cup
made of the half skin of an orange with the pulp scraped out.
~TEA SHERBET~--Make a quart of fine flavored tea in the usual way, pour
off, sweeten to taste, add the juice of half a lemon and the fine
shredded peel, and freeze.
~GLACE DES GOURMETS~--Make a custard of one pint milk, six egg yolks,
one cup sugar and a few grains of salt. Strain and add one pint cream,
one cup almonds (blanched, cooked in caramel, cooled, and pounded), and
one tablespoon vanilla. Whip one pint heavy cream and add one-half pound
powdered sugar, one tablespoon of rum, one teaspoon of vanilla and
one-fourth pound of macaroons broken in small pieces. Freeze the first
mixture and put in a brick mold, cover with second mixture, then repeat.
Pack in salt and ice, using two parts crushed ice to one part rock salt
and let stand two hours. Remove from mold and garnish with macaroons in
brandy.
~MAPLE PARFAIT~--Beat four eggs slightly in a double boiler, pour in one
cup of hot maple sirup, stirring all the time. Cook until thick, cool,
and add one pint of thick cream beaten stiff. Pour into a mold and pack
in equal parts of ice and salt. Let stand three hours.
~PINEAPPLE PARFAIT~--Cook for five minutes over the fire one cup
granulated sugar and a quarter cup of water. Beat the yolks of six eggs
until lemon colored and thick, then add the sirup little by little,
constantly beating. Cook in a double boiler until the custard coats the
spoon, then strain and beat until cold. Add two cupfuls pineapple pulp
pressed through a sieve and fold in a pint of cream whipped stiff. Pack
and bury in the ice and salt mixture.
~STRAWBERRY PARFAIT~--Hull, wash and drain some sweet strawberries.
Press through a strainer enough to give about two-thirds of a cup of
pulp. Cook together in a graniteware saucepan one cupful granulated
sugar and half a cup of water until it spins a thread. Do not stir while
cooking. Whip two whites of eggs stiff and then pour the hot sirup over
them and continue beating them until the mixture is cold. As it thickens
add the crushed berries, a spoonful at a time. Have ready a pint of
cream whipped to a solid froth, stir lightly into the egg and berry
mixture, then pack into a covered mold and bury in ice and salt, equal
proportions, leaving it for several hours.
~VIOLET PARFAIT~--This is made the same as white parfait, using
one-third cup of grape juice instead of the boiling water, and adding
half a cup of grape juice and the juice of half a lemon to the cream
before beating.
~VANILLA PARFAIT~--Cook a half cup each sugar and water over the fire
until it threads. Do not stir after the sugar has dissolved. Beat the
whites of three eggs until very stiff, pour the sirup slowly over it,
beating constantly. Flavor with vanilla, and when cold fold in a pint of
cream whipped stiff. Pour into a mold and pack.
PRESERVES, PICKLES AND RELISH
~CHERRY PICKLES~--Stem, but do not pit, large ripe cherries. Put into a
jar and cover with a sirup made from two cups of sugar, two cups of
vinegar and a rounding teaspoon each of ground cloves and cinnamon
cooked together five minutes. Let stand two days, pour off the vinegar,
reheat and pour over the cherries, then seal.
~CHILI SAUCE~--Peel and slice six large ripe tomatoes, add four onions
chopped fine, three-quarters of a cup of brown sugar, one-quarter cup of
salt, four cups of vinegar and two teaspoons each of ginger and cloves
and one-half teaspoon of cayenne pepper. Cook together one hour and seal
in small glass jars.
~COLD CATSUP~--Cut four quarts of tomatoes fine, add one cup of chopped
onion, one cup of nasturtium seeds that have been cut fine, one cup of
freshly grated horseradish, three large stalks of celery chopped, one
cup of whole mustard seeds, one-half cup of salt, one tablespoonful each
of black pepper, cloves and cinnamon, a tablespoon of mace, one-half cup
of sugar and four quarts of vinegar. Mix all well together and put in
jars or bottles. It needs no cooking, but must stand several weeks to
ripen.
~CREOLE SAUCE~--Scald and peel twenty-four tomatoes. Remove the seeds
from green peppers and cut the pulp and four onions fine. Shred one
ounce dried ginger, mix and add four tablespoons each of sugar and salt,
three cups of vinegar and one-half pound seedless raisins. Boil slowly
three hours, then put away in wide-mouthed bottles.
~GINGERED GREEN TOMATOES~--To one peck small green tomatoes allow eight
onions. Slice all together and sprinkle with one cupful of salt. Let
them stand twenty-four hours, then drain and cover with fresh water.
Make a strong ginger tea, allowing one quart of boiling water to a pound
of bruised ginger root. Let it simmer gently for twenty minutes until
the strength of the ginger is extracted. Scald the chopped tomatoes in
this. Drain. Mix together one ounce ground ginger, two tablespoonfuls
black pepper, two teaspoonfuls ground cloves, a quarter pound white
mustard seed, one-half cupful ground mustard, one ounce allspice, three
ounces celery seed and three pounds brown sugar. Now put the sliced
onions and tomatoes in a kettle with sugar and spices in alternate
layers, and pour over them enough white wine vinegar to cover well. Cook
the pickle until tender, then pack in jars and seal.
~GREEN TOMATO MINCE~--To two quarts chopped apples, greenings are best,
allow two quarts chopped green tomatoes, one pound each seeded raisins
and cleaned currants, one-half nutmeg, one teaspoonful of cinnamon,
one-half teaspoonful ground cloves, six cups granulated sugar and a
cupful and a half of cider vinegar. Boil slowly three or four hours and
can.
~PICALILLI~--Allow to one gallon sliced green tomatoes one pint grated
horseradish, eleven ounces brown sugar, two tablespoons each of fine
salt and ground mustard. Put the tomatoes in a large stone crock,
sprinkle the salt over them and let stand over night with a slight press
on top. In the morning add to the tomatoes and let stand several weeks
until it has formed its own vinegar. Always keep the pickle under the
liquor and have it in a cool place.
~PEPPER RELISH~--Chop fine a small head of white cabbage, six large
green peppers, and a nice bunch of celery. Put in a large bowl and
sprinkle with a half cup of salt, mix well, cover and let stand over
night. Next morning drain and mix in two tablespoons of mustard seed,
and pack in a stone jar. Put in a porcelain kettle three pints of
vinegar, two tablespoons sugar, one tablespoon each of whole cloves,
allspice and whole pepper, a clove of garlic and one onion minced.
Simmer gently twenty minutes, strain and pour boiling hot over the
vegetables. When cold cover and keep in a cool place.
~TOMATO CATSUP~--This catsup has a good relish on account of the onion
in it. Wash ripe tomatoes, cut them in slices and cook slowly for one
hour. Press through a sieve to take out the seeds and skin. To one quart
of this pulp and juice add one tablespoon of cinnamon, one of black
pepper and one of mustard, one teaspoon of cayenne, one-half cup of salt
and two onions chopped fine. Simmer two and one-half hours, then add two
cups of vinegar, cook an hour longer. Put in bottles and seal.
~TOMATO CHUTNEY~--Cut up and peel twelve large tomatoes and to them add
six onions chopped fine, one cup of vinegar, one cup of sugar, a handful
of finely chopped raisins, salt to taste, a half teaspoonful of cayenne
and a half teaspoonful of white pepper. Boil one and one-half hours and
bottle or put in stone jars.
~VEGETABLE RELISH~--Use two quarts each of cooked and finely chopped
beets and cabbage, add four cups sugar, two tablespoons salt, one
tablespoon black pepper, a half tablespoon cayenne, a cup of grated
horseradish and enough cold vinegar to cover. Bottle in glass jars and
keep in a cool place.
~APPLE AND GRAPE JELLY~--Pull the grapes off the stems of six large
bunches, put them in a preserving kettle, just cover with water. Pare
and slice six large fall pippin apples. Put them with the grapes. When
boiled soft strain through a flannel bag. To a pint of juice allow three
quarters of a pound of sugar. Boil the juice fifteen minutes, skim and
add the sugar, which has been heated. Boil ten or fifteen minutes. This
will fill three jelly glasses.
~BLACK CURRANT JELLY~--This is one of the best old-fashioned remedies
for sore throats, while a teaspoonful of it dissolved into a tumbler of
cold water affords a refreshing fever drink or family beverage on a hot
day. Stem large ripe black currants and after washing put into the
preserving kettle, allowing a cupful of water to each quart of fruit.
This is necessary because the black currant is drier than the red or
white. Mash with a wooden spoon or pestle, then cover and cook until the
currants have reached the boiling point and are soft. Turn into a jelly
bag and drain without squeezing. To each pint of the juice allow a half
pound loaf sugar. Stir until well mixed, then cook just ten minutes from
the time it commences to boil. Overcooking makes it tough and stringy.
Pour in sterilized glasses and when cold cover with paraffin.
~CANNED PINEAPPLE~--Pare the pineapple and carefully remove the eyes
with a sharp-pointed silver knife. Chop or grate or shred it with a
fork, rejecting the core. Weigh, and to every pound of fruit allow a
half pound of sugar, put all together in the preserving kettle, bring
quickly to boiling, skim, and remove at once. Put into jars and fill to
overflowing with sirup, and seal.
~CHERRY PRESERVES~--Select large red cherries, stem and stone them, and
save the juice. Weigh the fruit and an equal amount of sugar. Sprinkle
the sugar over the cherries and let stand six hours, then put into a
preserving kettle, add the juice, and heat slowly. Simmer until the
cherries are clear, and skim carefully several times. Seal in jars and
keep in a cool, dark place.
~CRANBERRY CONSERVE~--To three and a half pounds cranberries add three
pounds sugar, one pound seeded raisins and four oranges, cut in small
pieces after peeling. Cook gently about twenty minutes, take from the
fire, add one pound walnut meats, and cool.
~CHERRY JELLY~--The juice of cherries does not make a firm jelly without
the addition of gelatin. This means that it will not keep, but must be
eaten soon after making. But if a soft jelly will satisfy it can be
made, and kept like other jellies, without gelatin. To make this jelly
crush ripe cherries and cook until soft, with just enough water to keep
from burning. Strain and measure, to each cup of juice allow a cup of
sugar. Simmer the juice ten minutes, heat the sugar and drop into the
boiling juice. In a few minutes a soft jelly will form.
~CRANBERRY MOLD~--This is an extremely pretty way of serving cranberries
in individual molds. Wash a quart of cranberries and put in a porcelain
or granite saucepan. Sprinkle over the top of the berries two cupfuls of
sugar and on top of the sugar pour one cupful cold water. Set over the
fire and cook slowly. When the berries break into a boil, cover just a
few moments, not long, or the skins will burst, then uncover and cook
until tender. Do not strain, but pour at once into small china molds.
This gives a dark rich looking mold that is not too acid and preserves
the individuality of the fruit. If you wish to use some of the
cranberries in lieu of Maraschino cherries, take up some of the most
perfect berries before they have cooked too tender, using a darning
needle or clean hat pin to impale them. Spread on an oiled plate and set
in warming oven or a sunny window until candied.
~CURRANT AND RASPBERRY JELLY~--Some of the finest jellies and jams are
made from raspberries combined with currants. For jelly use two-thirds
of currant juice to one-third raspberry juice and finish in the usual
way.
~FIG PRESERVES~--Take the figs when nearly ripe and cut across the top
in the form of a cross. Cover with strong salted water and let stand
three days, changing the water every day. At the end of this time cover
with fresh water, adding a few grape or fig leaves to color, and cook
until quite green. Then put again in cold water, changing twice daily,
and leave three days longer. Add a pound granulated sugar to each pound
figs, cook a few moments, take from the fire and set aside for two days.
Add more sugar to make sweet, with sliced and boiled lemon or ginger
root to flavor, and cook until tender and thick.
~GREEN GRAPE MARMALADE~--If, as often happens, there are many unripened
grapes still on the vines and frost threatens, gather them all and try
this green grape marmalade. Take one gallon stemmed green grapes, wash,
drain and put on to cook in a porcelain kettle with one pint of water.
Cook until soft, rub through a sieve, measure and add an equal amount of
sugar to the pulp. Boil hard twenty-five minutes, watching closely that
it does not burn, then pour into jars or glasses. When cold cover with
melted paraffin, the same as for jelly.
~GREEN TOMATOES CANNED FOR PIES~--To fifteen pounds round green tomatoes
sliced thin allow nine pounds granulated sugar and a quarter pound
ginger, washed, scraped and cut very thin, and four lemons scrubbed and
sliced thin, removing all seeds. Put this mixture over the fire with a
pint of water and cook about half an hour, taking care the contents of
the kettle do not scorch. Turn into sterilised glass jars and seal air
tight. A tablespoonful of cinnamon and a half tablespoonful each of
cloves and allspice may be added to the sauce while cooking if desired.
~PEAR AND BLUEBERRY PRESERVES~--Pick over and wash two quarts of
blueberries, add water to nearly cover and stew them half hour. Mash
them well, when all are broken turn into a bowl covered with cheese
cloth. Drain well and when cool squeeze out all the juice. Put the
blueberry juice on to boil, add one pint of sugar to each pint of juice
and remove all scum. Allow one quart of sliced pears to one pint of
juice. Use hard pears not suitable for canning. Cook them in the syrup,
turning over often and when soft and transparent skim them out into the
jars. Boil down the syrup and strain over the fruit. Fill to overflowing
and seal.
~PRESERVED CURRANTS~--Weigh seven pounds of currants before picking
over, then stem them and throw out all that are not perfect. Put seven
pounds of sugar with three pints of currant juice and boil three
minutes, add the currants, one pound of seeded raisins, and cook all
twenty minutes. Seal in small jars.
~PRESERVED STRAWBERRIES~--The following method for preserving
strawberries is highly recommended. Weigh the berries and allow an equal
amount of sugar. As two cups weigh a pound, the sugar can be measured.
Put the sugar into the preserving kettle with enough cold water to
moisten it, but not enough to make it a liquid. Set the kettle on the
back of the range, and when the sugar has entirely dissolved lay in the
fruit and heat. As soon as it boils skim and cook five minutes. Do not
stir or mash the berries. Now spread them around on deep platters or
enameled pans and cover with panes of window glass. Set in the sun, and
the syrup will gradually thicken. Turn into small jars and seal.
~RHUBARB JAM~--Add to each pound of rhubarb cut without peeling, a pound
of sugar and one lemon. Pare the yellow peel from the lemon, taking care
to get none of the bitter white pith. Slice the pulp of the lemon in an
earthen bowl, discarding the seeds. Put the rhubarb into the bowl with
the sugar and lemon, cover and stand away in a cool place over night. In
the morning turn into the preserving kettle, simmer gently
three-quarters of an hour or until thick, take from the fire, cool a
little and pour into jars.
~SPICED CRABAPPLES~--Wash the crabapples, cut out the blossoms end with
a silver knife. To four pounds of fruit take two pounds of sugar, one
pint of vinegar, one heaping teaspoon each of broken cinnamon, cassia
buds and allspice, add one scant tablespoon whole cloves. Tie the spices
in a thin bag and boil with the vinegar and sugar five minutes. Skim
them, add the apples and simmer slowly until tender; which will take
about ten or fifteen minutes. Skim out the apples, putting them in a
large bowl or jar. Boil the sugar five minutes longer and pour over the
fruit. Next day drain off the syrup, heat to the boiling point and pour
again over the apples. Do this for the next two days, then bottle and
seal while hot.
~SPICED CRABAPPLE JELLY~--With crabapples still on hand a nice spiced
jelly can be made to serve with meats. Cook the apples without peeling
until tender. Strain through a jelly bag, add vinegar to taste with
cloves and cinnamon. Cook twenty minutes, add an equal quantity of sugar
that has been heated in the oven. Boil five minutes, skim and turn in
glasses.
~SPICED RIPE TOMATO~--Peel ripe tomatoes and weigh. For each seven
pounds allow two cups of vinegar, seven cups of sugar, one ounce of
whole allspice, the same of stick cinnamon and one-half ounce of whole
cloves. Cook the tomatoes half an hour or until soft, cutting to pieces
while cooking. Add the vinegar, sugar and spices tied in a muslin bag.
Cook until thick like marmalade. Serve with cold meats.
~TOMATO FIGS~--Scald eight pounds of yellow tomatoes and remove the
skins. Pack them in layers with an equal weight of sugar. After
twenty-four hours drain off the juice and simmer five minutes, add the
tomatoes and boil until clear. Remove the fruit with a skimmer and
harden in the sun while you boil down the syrup until thick; pack jars
two-thirds full of the tomatoes, pour the syrup over and seal. Add the
juice of four lemons, two ounces of green ginger root tied up in a bag
and the parboiled yellow rind of the lemons to the juice when boiling
down.
~WILD GRAPE BUTTER~--If the wild frost grapes are used, take them after
the frost has ripened them. Stem and mash, then mix with an equal
quantity of stewed and mashed apple. Rub the mixture through a sieve,
add half as much sugar as there is pulp and cook until thick, being
careful that it does not burn. It is a good idea to set preserves and
fruit butters in the oven with the door ajar to finish cooking as there
is then much less danger of burning or spattering.
~YELLOW TOMATO PRESERVES~--Allow a pound sugar to each pound tomatoes
and half cup of water to each pound fruit. Cover the tomatoes with
boiling water, then skim. Make a syrup with the sugar, and when boiling
skim and add the tomatoes. Have ready a sliced lemon that has been
cooked in boiling water and a little sliced ginger. Add to the tomatoes.
Cook until the tomatoes are clear, remove, pack in jars, cook the syrup
until thick, pour over and seal.
~MINCE MEAT~--One peck sour apples, three pounds boiled beef, two pounds
suet, one quart canned cherries, one quart grape juice, one pint cider,
one pint apple butter, one glass orange marmalade, half pound candied
orange peel, half pound citron, two pounds currants, two pounds raisins,
two tablespoonfuls salt. Put all together and boil up well. This may be
canned for future use.
SOUFFLES
~ASPARAGUS SOUFFLE~--Only very tender asparagus should be used. Cut it
fine and boil tender in salted water. Add the well beaten yolks of four
eggs, one tablespoonful of soft butter, a saltspoon of salt and a little
pepper. Then fold in the stiffly beaten whites of the eggs and bake in a
steady oven. Canned asparagus can be substituted for fresh.