one-half ounce gelatine. Dissolve the sugar in one-half pint of
water. Pour one-half pint boiling water over the gelatine, and when
dissolved, strain it. Put the sugar and water on the fire. When it
boils, add the gelatine, the juice of the oranges, and the lemon, with
a little of the peel. Let come to a boil; then strain in molds to
cool.
ORANGE JELLY. MRS. L. D. HAMILTON.
Soak one box gelatine in half pint cold water until soft, add one cup
boiling water, juice of one lemon, one cup sugar, one pint orange
juice; stir until sugar is dissolved; then strain.
ORANGE SOUFFLE. MRS. GEORGE TURNER.
Pare and slice eight oranges, boil one cup sugar, one pint milk, three
eggs, one tablespoon corn starch. As soon as thick, pour over the
oranges; beat the whites of eggs to a stiff froth; sweeten; put on
top, and brown in oven. Serve cold.
ORANGE CREAM. MRS. S. E. BARLOW.
Take half a box of gelatine, and cover with eight tablespoonfuls of
cold water, and soak a half hour. Stand the gelatine over the
teakettle for a few minutes to melt; then add it to a pint of orange
juice, and a cup of sugar, and strain. Turn this mixture into a dish,
and stand in a cool place, watching carefully, and stirring
occasionally. Whip a pint of cream to a stiff froth. As soon as the
orange gelatine begins to congeal, stir in the whipped cream; turn
into a mold, and stand it over in a cold place. Served with angels
food, it makes a most delicate dessert.
BAVARIAN CREAM. MRS. CHAS. MOORE.
One can shredded pineapple, and one cup sugar; let come to a boil;
one-half box gelatine dissolved in a cup of warm water. When milk
becomes warm, stir gelatine into pineapple, and add one pint of
whipped cream. Whip all together thoroughly, and set away in a cold
place.
AMBROSIA FOR ONE. A. L. OOLAH, OR GEORGE VAN FLEET.
Fill a saucer with fresh peaches, finely sliced, or strawberries,
carefully picked and selected; over this, place a measure of
ice-cream, vanilla flavor. Cover all with powdered sugar to the depth
of one-fourth inch. Eat with spoon (if your income is over twenty
thousand dollars, you can use a strawberry fork). Serve with angels
food, or almond macaroons.
JELLIED FRUIT. MRS. RETTA LUCAS.
Soak two-thirds box gelatine in one-half cup cold water; stand until
dissolved; pour one-half teacup hot water over the dissolved gelatine.
Take the juice of two lemons, two oranges, one and one-half cups
sugar. Separate one orange into smallest dimensions, removing the
seeds. Lay bananas, cut in small pieces, and malaga grapes with the
oranges in the bottom of mold; strain the liquid over these, and set
to cool.
GELATINE, WITH FRUIT. MRS. W. H. ECKHART.
Take one ounce box of gelatine; put to soak in a pint of cold water
for an hour. Take the juice of three lemons, and one orange, with
three cups of sugar; add this to the gelatine, and pour over all three
pints of boiling water; let this boil up once, stirring all the time.
Take two molds of the same size, and pour half your jelly into each.
Stir into one mold half a cup of candied cherries, and into the other
one pound of blanched almonds. The almonds will rise to the top. Let
these molds stand on ice, or in a cool place until thoroughly
set--twenty-four hours is best. When ready to serve, loosen the
sides, and place the almond jelly on top the other, on a fruit
platter. Slice down, and serve with whipped cream.
FRUIT RECIPE FOR HOT WEATHER.
Remove the rind of two lemons, and cut the lemons in small pieces; add
two cups of sugar, one pint of boiling water, three tablespoons of
corn starch; mix with a little milk; put them all together, and boil
slowly for five minutes. Cut into small bits four oranges; put in a
deep dish, ready for the table, and sprinkle over them a little fine
sugar; pour the lemon compound over them. When cold, whip whites of
two eggs; add a very little sugar. Flavor with lemon extract. Put in
ice box to cool.
FRUIT SALAD. CARRIE LINSLEY.
Place a layer of sliced oranges in the bottom of a glass dish; then a
layer of bananas; one of pineapple; sprinkle confectioners sugar
between layers; continue this until the dish is nearly full; then pile
high with fresh grated cocoanut.
FRUIT SALAD. CARRIE LINSLEY.
Two oranges, two peaches, two bananas, a few slices of pineapple,
one-half pound of mixed nuts, one-fourth pound of figs, candied
cherries, juice of three lemons, one-half box of gelatine, one pint of
boiling water, two cups of sugar, whipped cream to make clear; avoid
stirring.
KENTUCKY PUDDING. MAMIE FAIRFIELD.
CUSTARD.--Two quarts milk, six eggs, two tablespoons corn starch, one
cup sugar, a pinch salt, one tablespoon vanilla; add to this one quart
whipped cream, one pint each candied or preserved cherries, pineapple,
and strawberries. Let custard cool before adding cream and fruit.
Freeze as ice-cream.
PEACH ICE-CREAM. NELL LINSLEY.
One pint new milk, one pint sweet cream, one cup sugar, one quart
peach pulp (peeled ripe or canned peaches, and put through the
colander). Let cream and milk come to a boil; add sugar, and cool;
add peach pulp, and freeze.
FROZEN ORANGES. Rub the rinds of four oranges in a pound of loaf
sugar; peel one dozen oranges; take out the pulp; add it to sugar with
the juice of three lemons; set it on ice two hours; then a quart of
ice water, and freeze hard, and serve in glasses.
A DAINTY DESSERT.
Frozen fruit makes a dainty and acceptable dessert for dinner or lunch
during the summer, and is prepared by mixing and freezing, the same as
water ices, then working and cutting the fruits, and using without
straining.
FROZEN CHERRIES.
Stone one quart of acid cherries; mix them with two pounds of sugar,
and stand aside one hour; stir thoroughly; add a quart of ice water;
put in the freezer, and stir rapidly until frozen; heat smooth; set
aside half an hour, and serve. That is the way to make frozen
cherries.
FROZEN AMBROSIA.
To make frozen ambrosia, pare and slice a dozen sour oranges; lay in a
bowl; sprinkle with sugar; cover with grated cocoanut; let stand two
hours; mix all together; freeze. Take up in a large glass bowl; lay
over the top thin slices of orange; sprinkle with cocoanut and sugar.
FROZEN PEACHES AND PLUMS.
Pare a dozen and a half ripe, soft peaches. Remove the skin and seeds
from a quart of sour plums; mash, and add to the peaches. Work the
kernels of both to a paste; add them to the sugar and fruit; let stand
two hours; then add a quart of ice water; stir, and freeze. This is a
delicious dish.
PINEAPPLE SOUFFLE.
Pare, and remove the eyes from two good-sized pineapples; then chop
into bits, and sprinkle with one-half pound of sugar; let the whole
stand until quite soft; then mash, and strain through a fine sieve.
To one quart of juice so obtained, add one quart of water and twelve
eggs, which have been rubbed to a cream with one and one-half pounds
of sugar. Put the mixture in a farina kettle, and cook till it
assumes the thickness of soft custard; then strain, and beat briskly
till cold. Freeze, and serve with sweet cream, flavored with fruit
juice.
BISQUE ICE-CREAM.
Put in a farina kettle one quart of good sweet cream, three-quarters
of a pound of sugar, and one tablespoonful of vanilla extract, and
allow the mixture to cook till the water in the outer kettle boils;
then remove from the fire. Brown two ounces of macaroons in a
moderate oven; cool, and roll to a fine powder; stir into the cream,
and when cold, freeze.
LEMON SHERBERT. MRS. G. H. WRIGHT.
To one quart of sweet milk, add one pint of sugar, the well beaten
whites of two eggs, and the juice of three lemons. Add the lemon
juice after it commences to freeze.
LEMON ICE. MRS. H. T. VAN FLEET.
To one quart of water, add four cups of sugar; let this come to
boiling point; let cool; strain through a cloth; add the juice of six
lemons, and juice of two oranges; beat the whites of six eggs to a
stiff froth. Put the syrup in the freezer; then add the beaten
whites. Freeze same as ice-cream. Stir constantly until sufficiently
frozen.
APRICOT ICE. ALICE FAIRFIELD.
Make syrup same as lemon ice; add one can of apricots (mashed fine),
three lemons, and juice of one orange, if wanted. Freeze same as
lemon ice.
ORANGE SHERBERT. M. E. BEALE.
One tablespoon of gelatine, one pint of cold water, one cup of sugar,
six oranges or one pint of juice, one-half cup of boiling water. Soak
the gelatine in one-half cup of cold water ten minutes. Put the sugar
and remainder of cold water in a large pitcher; squeeze the juice into
the pitcher; add it to the gelatine after it is dissolved; strain into
the can, and freeze.
CONFECTIONS
"Sweet meats, messengers of strong prevailment in an unhardened
youth."
--SHAKESPEARE.
TO BLANCH ALMONDS.
Put them into cold water, and allow it to come to a boiling point;
then remove the skins, and throw them into cold water a few moments to
preserve the color.
For salted almonds, prepare as above; put into a dripping pan with
some lumps of butter; set into a moderate oven until nicely browned.
Sprinkle over them some salt, and toss until thoroughly mixed.
Peanuts may be prepared in same manner.
CHOCOLATE CREAMS. MRS. EDWARD E. POWERS.
Two pounds XXXX confectioners' sugar, one-fourth pound grated
cocoanut, one tablespoonful vanilla, a pinch of salt, whites of three
eggs (beaten very stiff); mix all together, and roll into small balls;
let stand one-half hour; then dip into the chocolate, prepared thus:
One-half cake Bakers chocolate (grated fine), two tablespoonfuls
butter. Warm the butter; mix in the chocolate. When cool, dip the
creams in, and set on a buttered plate to harden.
VANILLA TAFFY. MRS. EDWARD E. POWERS.
Three cups of granulated sugar, one cup of cold water, three
tablespoonfuls of vinegar. Cook without stirring until it threads;
add one tablespoonful of vanilla; let cool; pull until white; cut into
small squares.
DANDY TAFFY. MIRIAM DE WOLFE.
Three cups brown sugar, one cup water, one cup white sugar, one
tablespoonful vinegar. When nearly done, add one tablespoonful
vanilla. Pour into buttered tins.
CHOCOLATE CARAMELS. MRS. NED THATCHER.
One cup of sweet milk, two cups of brown sugar, two cups of molasses,
one pint of water, a tablespoon of butter. Flavor to taste. Two
ounces of chocolate just before taking from the fire.
MOLASSES CANDY. MRS. DR. FISHER.
Take one quart of molasses (maple is best); boil until it is crisp
when put in water; then stir in one teaspoonful of soda dissolved in a
little warm water; stir until well mixed. Pour into buttered pans.
Pull part until white, and make into sticks. In the remainder put
roasted corn, peanuts, walnuts, almonds, or hazelnuts.
COCOANUT DROPS. MRS. DR. FISHER.
Grate the white part of a cocoanut, the whites of four eggs (well
beaten), one-half pound of sifted sugar. Flavor with lemon or rose.
Mix as thick as can be stirred. Make in balls, putting them about one
inch apart on paper on baking tins. Put into a quick oven; take out
when they begin to look yellow.
BUTTER SCOTCH. MRS. EDWARD E. POWERS.
Two cups brown sugar, two cups molasses, two tablespoonfuls butter,
two tablespoonfuls vinegar. Boil until it threads; then pour into
shallow pans to harden.
PICKLES.
"Peter Piper picked a peck of pickled peppers."
--MOTHER GOOSE.
FOR SIX HUNDRED PICKLES. MRS. M. E. WRIGHT.
Make a brine of cold water and salt strong enough to bear up an egg;
heat boiling hot, and pour over pickles; let stand twenty-four hours;
then take out, and wipe dry. Scald vinegar, and put over; let stand
twenty-four hours; then pour off, and to fresh vinegar add one quart
brown sugar, two large green peppers, one-half pint white mustard
seed, six cents worth ginger root, six cents worth cinnamon and
allspice, one tablespoon celery seed, alum size butternut. Scald,
pour over, and tie up in jars.
CUCUMBER PICKLES. MRS. H. T. VAN FLEET.
Pour enough boiling water over pickles to cover them, and let stand
twenty-four hours; measure water so that you may know what quantity of
vinegar to use. Take them out of water, wiping each one separately
with dry towel; place in close layers in stone jar. To one gallon of
vinegar, add one cup of salt, two tablespoons of pulverized alum, same
of cloves, allspice, mustard, and cinnamon; put all in vinegar, and
let come to boil; pour this over pickles. When cool, place plate
over, and add a weight. Pickles prepared in this way will keep nicely
a year.
CHOW-CHOW. MRS. ALICE KRANER.
One quart green cucumbers (cut lengthwise), one dozen small cucumbers
(whole), one dozen small onions, one large cauliflower, one quart
small green tomatoes. Put the cucumbers in brine for three days; the
rest scald in salt and water; add pepper and other spices to taste.
Two and one-half quarts vinegar, two and one-half cups sugar, one cup
flour, six tablespoonfuls mustard. Scald the vinegar, sugar, flour,
and mustard. Pour this over the whole bottle; and seal.
CHOW-CHOW. MRS. C. C. STOLTZ.
Two quarts small cucumbers, two quarts small onions, two cauliflowers,
six green peppers; cut all, and put in salt and water four hours; then
scald, and drain.
PASTE.--Six tablespoonfuls mustard, one tablespoonful turmeric, one
and one-half cups sugar, one cup flour. Mix all well together; add
cold vinegar to wet it up; pour into two quarts of boiling vinegar.
Pour this on pickles; mix thoroughly, and put in cans.
PICKLED ONIONS. MRS. DR. FISHER.
Peel small white onions, and boil them in milk and water ten minutes;
drain off the milk and water, and pour over the onions scalding spiced
vinegar.
PICKLED PEACHES. MRS. DR. FISHER.
Wipe ripe but hard peaches until free from down; stick a few cloves
into each one; lay in cold spiced vinegar. In three months, they will
be nicely pickled, and retain much of their natural flavor.
MANGO PICKLES. MRS. W. H. ECKHART.
[In this recipe, the term "mango" refers to green bell peppers.] Use
either small muskmelons or sweet peppers; take out the insides, and
lay them in strong salt water twenty-four hours; drain well. For
filling, cut cabbage fine; salt it; let it stand one hour; wash with
clear water, and drain well; add celery seed and ground cinnamon to
taste. Fill the mangoes; tie closely; pack in stone jars. Then to
one gallon of good cider vinegar, add three pounds of brown sugar;
heat, and pour over the mangoes; repeat the heating of vinegar two or
three mornings in succession.
MIXED PICKLES. MAUD STOLTZ.
Two hundred little cucumbers, fifty large cucumbers, three
tablespoonfuls black mustard seed, three tablespoonfuls white mustard
seed, three tablespoonfuls celery seed, one dozen red peppers, two
pounds sugar, one quart French mustard, one bottle English chow-chow,
one quart little onions, vinegar to cover. Cook slowly for one hour.
TOMATO CHOW-CHOW. MRS. A. H. KLING.
One-half peck green tomatoes, two large heads of cabbage, fifteen
onions, twenty-five ripe cucumbers, one pint of grated horseradish,
one-half pound of white mustard seed, one ounce of celery seed,
one-half teacup each of ground pepper, turmeric, and cinnamon. Cut
tomatoes, cabbage, onions, and cucumbers in small pieces, and salt
over night. In the morning, drain off the brine; put on vinegar and
water, half and half; let stand twenty-four hours; drain again; put in
the spices. Boil two gallons of vinegar with three pounds of brown
sugar; pour over while hot; do this three mornings; then add one-half
pound of mustard; stir in when nearly cold.
SPANISH PICKLE. MRS. W. H. ECKHART.
Four heads of cabbage, one peck of green tomatoes, one dozen large
cucumbers, one-half dozen sweet peppers (red), one-half dozen sweet
peppers (green), one quart of small white onions; cut all these in
small pieces, and let stand in brine over night; wash in cold water,
and drain. Cut six bunches of celery in small pieces.
DRESSING FOR THE PICKLE.--Two gallons of good cider vinegar, five
pounds of brown sugar, five cents worth of turmeric, five cents worth
of white mustard seed, one-half pound of ground mustard, one-half cup
of flour, a tablespoon of whole cloves, and the same of stick
cinnamon.
Let the vinegar, sugar, and all the spices come to boiling point; add
the chopped vegetables, and one hundred small cucumber pickles that
have been in brine over night. Cook one-half hour; then add the
turmeric, ground mustard and flour mixed to a paste; cook five minutes
longer. Bottle, and eat when your stomach craves it.
CELERY, OR FRENCH PICKLE. MRS. F. E. BLAKE.
One gallon each of chopped (very fine) cabbage, celery and sweet
peppers; one cupful of salt over peppers after being chopped; mix
well; let stand two hours; wash thoroughly till water is clear to
prevent coloring cabbage and celery. Mix together cabbage, celery,
and peppers; to this add one tablespoonful of salt, one pint of white
mustard seed (not ground), four pints of sugar, hot peppers to suit
the taste. Put in jars for immediate use; in sealed cans to keep. Be
fore putting away, add one gallon of good cider vinegar, cold.
GREEN TOMATO PICKLE. MRS. F. R. SAITER.
Slice one peck of green tomatoes, and four green peppers; place in a
stone jar in layers, sprinkling each layer thickly with salt; cover
with boiling water; let stand over night; drain in the morning through
a colander, and add four large onions sliced, with an ounce of whole
cloves, one ounce of cinnamon, two pounds of brown sugar. Place all
together in a preserving kettle; nearly cover with vinegar; boil slow
until tender. Set away in a jar. Next day, if the syrup seems thin,
drain off, and boil down. Cover top of jar with a cloth before
setting away.
CUCUMBER PICKLES. KITTIE M. SMITH.
Wash your cucumbers; then pour boiling water on them, and let them
stand eighteen hours. Take them out, and make a brine of one pint of
salt to one gallon of water; pour on boiling hot; let stand
twenty-four hours. Then wipe them dry, and pack them in your jar.
Put in slips of horseradish, and what spices you like. Cover with
cold cider vinegar. Put grape leaves on the top. They are ready to
use in twenty-four hours, and if the vinegar is pure cider vinegar,
will keep indefinitely.
CHOPPED PICKLE. MRS. S. A. POWERS.
One peck green tomatoes, one dozen red sweet peppers, chopped fine;
cover with salt water; let stand twenty-four hours; drain dry; add one
head cabbage, one bunch celery chopped fine, one pint grated
horseradish, one teacupful cloves, one teacupful black mustard seed,
salt to taste, one pint or more very small cucumbers, or one-half
dozen ordinary cucumbers cut into small strips; cover with cold cider
vinegar. If desired to keep, seal in self sealers.
CURRANT CATSUP. MRS. E.
Five quarts juice, three pounds sugar; boil juice and sugar until it
thickens; then add one pint vinegar, tablespoon ground cinnamon and
cloves, teaspoon each of salt and pepper; bottle for use. You can use
grape juice.
FLINT PICKLES. MRS. LAURA MARTIN EVERETT.
Use medium-sized cucumbers; wash clean, and lay in jars. Make a brine
of water and salt--one teacup of salt to a gallon of water; boil, and
pour over the cucumbers; move brine nine mornings in succession; boil,
and pour over; then wash in hot water, and put to drain. When cool,
place in stone jars, one layer of pickles, and then a layer of grape
leaves, some horseradish, and a few sliced onions, if you like the
taste of onion. When your jars are full, make a syrup of good vinegar
and sugar, sweetened to taste, and add stick of cinnamon, a little
celery seed; boil, and pour over the pickles. Invert a plate or
saucer, and put on a small weight; tie up closely. They will keep the
year round, and are very palatable.
TOMATO CATSUP. MRS. G. LIVINGSTON.
One gallon strained tomatoes, one quart good vinegar, one tablespoon
each cloves, mustard, and cinnamon, a little salt, one teaspoon red
pepper; cook one hour, and bottle.
TOMATO CATSUP. MRS. ALICE KRANER.
Two and one-half gallons ripe tomatoes; rub through a sieve; eight
cups cider vinegar, one and one-half cups salt, two and one-half cups
brown sugar, nine teaspoonfuls mustard, four teaspoonfuls ginger, five
teaspoonfuls allspice, five teaspoonfuls cloves, five teaspoonfuls
black pepper, four teaspoonfuls cayenne pepper.
COLD CATSUP. MRS. F. E. BLAKE.
One peck of tomatoes, sliced fine; sprinkle with salt lightly, and let
stand two hours; rub through coarse sieve or colander; to this, add
one-half pint grated horseradish, one large cup salt, one and one-half
cups white mustard seed, one tablespoonful black pepper, one quart
fine chopped celery, one large teacupful chopped onions, one and
one-half cups sugar, one tablespoonful ground cloves, one
tablespoonful ground cinnamon, three pints good cider vinegar. Mix
cold, and use immediately, or can, and it will keep for years.
COMMON CATSUP. MRS. F. E. BLAKE.
Cut up tomatoes, skins and all; cook thoroughly. When cool, rub
through a sieve. To one gallon of tomato juice, put a tablespoonful
of salt, one tablespoonful of pepper, one tablespoonful of cinnamon,
and one quart of good cider vinegar. Cook until thick.
GOOSEBERRY CATSUP. EVELYN GAILEY.
Six quarts berries, nine pounds sugar, one pint vinegar, one
tablespoonful each of cloves, cinnamon, and allspice. One-half the
vinegar put on berries at first. When nearly done, strain, and add
rest of the vinegar, and spices. Boil three or four hours.
SPICED GRAPES. MRS. G. A. LIVINGSTON.
One pound of fruit, one-half pound of sugar, one pint of vinegar, two
teaspoonfuls of cinnamon, two teaspoonfuls of cloves, one teaspoonful
of allspice. Cook pulp and skins separately.
PICKLED PEARS. MRS. F. E. BLAKE.
To one gallon of moderately strong vinegar, add a small handful of
cloves (not ground), several sticks of cinnamon, sugar enough to make
vinegar quite sweet. Take small pears, and with a small pointed knife
remove all blemishes, but do not pare them. Put vinegar on the stove.
When it comes to a boil, fill kettle as full of pears as will boil;
set on back of stove, and boil slowly for three and one-half hours;
fill your cans, and seal while very hot.
ROSA'S SWEET PICKLE.
Nine pounds peaches, three pounds sugar, three quarts good cider
vinegar. Peel the peaches; then put them with the sugar and vinegar
in a porcelain lined kettle; cook for five to ten minutes; put two
cloves in each peach; add a little whole allspice.
SPICED GRAPES. MRS. ELIZA CORWIN, MT. GILEAD, OHIO.
Wash the bunches carefully. Use two or three gallon jars. Put a
thick layer of brown sugar on bottom of jar; then a layer of bunches
of grapes; sprinkle on a few whole cloves, allspice, and stick
cinnamon. Alternate layers of sugar and grapes as above until jar is
full. Turn plate on top; put on weight; tie cloth closely over top;
put in cool place. The grapes are nice served with cold meats. The
syrup can be used for cake, puddings, mince pies, etc. Towards
spring, strain all that is left in the jar through a flannel cloth;
bottle it, and use through summer; use for dysentery. A few spoonfuls
in ice water makes a pleasant drink for hot days.
SPICED GOOSEBERRIES. MRS. C. C. CAMPBELL.
Six quarts berries, nine pounds sugar. Cook one and one-half hours;
then add one pint vinegar, one teaspoonful cloves, one tablespoonful
cinnamon, one tablespoonful allspice.
CHILI SAUCE. MRS. M. E. WRIGHT.
Twenty-four ripe tomatoes, eight onions, twelve green peppers, four
tablespoons salt, eight tablespoons sugar, two tablespoons cinnamon,
two tablespoons ginger, one tablespoon cloves, four teacups vinegar;
boil slowly two hours.
CANNED FRUIT AND JELLIES.
"Will't please your honor, taste of these conserves?"
--Shakespeare
CANNED FRUIT IN GENERAL. MRS. F. E. BLAKE.
For peaches, for instance, set on the stove a kettle of cold
water--just enough so the can will not tip over; into this kettle, put
one-half dozen nails to keep the can from touching the bottom; then
fill the can full of peaches, cut in halves; then fill the can with
cold water; add two tablespoonfuls of sugar, and set in kettle to
boil; let boil until the fruit is tender, but not enough to break
while cooking. When done nicely, put the top on the can, and set
away.
RASPBERRY JAM. MRS. E. S.
Weigh equal parts of fruit and sugar. Put the fruit into a preserving
pan, and mash with a silver or wooden spoon; let boil up; then add the
sugar; stir all the time while cooking. Strawberry or blackberry jam
is made the same way. Thirty or forty minutes is sufficient time for
cooking.
TO PRESERVE PEACHES. L. D.