Preserving, Drying And Canning Fruit
Quince Marmalade
Select ripe yellow quinces, wash clean, pare and core them and cut them into small pieces. To each pound of quinces allow half a pound of…
Peach Marmalade
Allow three-quarters of a pound of sugar to a pound of fruit; boil the pits until the water is well flavored; peel and quarter the peaches…
Apple Marmalade
Select four pounds of cooking apples; pare and core them, put them in an enameled saucepan with about a quart of sweet cider and two pounds…
Strawberry Marmalade
Pick ripe strawberries free from hull; to a pound of fruit put three-quarters of a pound of sugar; mash them together in a smooth mass; put…
Plum Marmalade
Simmer the plums in water until they become soft, and then strain them and pass the pulp through a sieve. Put in a pan over a slow fire…
Orange Marmalade
Boil small oranges in water until they can be easily pierced with a straw, and then cut in quarters. Allow half a pound of sugar to a pound…
Gooseberry Jam
Boil the fruit until perfectly tender, then add three-quarters of a pound of white sugar to every pound of fruit, and cook an hour.
Spiced Jam
A nice relish for cold meats is as follows: Take five pounds of gooseberries, or other acid fruit, three pounds of sugar, well-cooked. Add…
Strawberry or Raspberry Jam
To one pound of berries allow one and one-quarter pounds of sugar; heat an earthen bowl hot on the stove, then remove it from the stove and…
Fruit And Jelly Press
4. Weigh the fruit, if currants without removing the stems, and allow half a pound of loaf or pure granulated sugar to each pound of fruit…
Currant Jelly Without Cooking
Press the juice from the currants, and strain it; to every pint put a pound of fine white sugar; mix them together until the sugar is…
Crab-Apple Jelly
Select fresh, sound fruit, not more than fully ripe. Place one gallon of the fruit in an earthen or porcelain kettle and add one pint of…
Grape Jelly
Grapes for jelly should be used before they are ripe, or when just turning. Stem the grapes and slightly cook them; then strain and use a…
Fig Jelly
Wash the figs, and add water enough to cover the fruit. Boil twenty minutes, strain, then add sugar, and boil ten to twenty minutes. XI…
Blackberry Syrup
Make a simple syrup of a pound of sugar to each pint of water, and boil it until it is rich and thick. Then add to it as many pints of the…
To Dry Currants
Berries and other fruits are sometimes dried with sugar and heat. The directions for currants will also serve for other fruits: Take equal…
To Dry Plums
Split ripe plums, take the stones from them, and lay them on plates or sieves to dry, in a warm oven or hot sun; take them in at sunset…
Preserved Plums Without the Skins
Pour boiling water over large egg or other suitable plums; cover them until cold, then pull off the skins. Make a syrup of a pound of sugar…
Grapes Preserved with Honey
Take seven pounds of sound grapes on the stems, the branches as perfect as possible, and pack them away snugly, without breaking, in a…
Figs of Tomatoes
Pour boiling water over the tomatoes in order to remove the skins; then weigh them and place them in a stone jar, with as much sugar as you…
Syrup of Lemons
Clarify three pounds lump sugar; then pour into this, while at weak candy height and boiling, the juice of eighteen lemons, and the peel of…
Recipe for Brandying
One pound of sugar to each pound of fruit; boil the fruit until soft, make the syrup with as little water as possible. Take the peaches and…
Soup
To make good soup, properly flavored and palatable, requires much practice. The best foundation for soup is lean uncooked meat. A quart of…
Consomme
Take about fifteen pounds of veal, and about the same quantity of knuckles of veal, together with two rabbits if you can get them, put the…
Mixed Stock For Soups, Etc
Rub the bottom of a large stewpan well with butter, cover the bottom with two large onions sliced; place over the sliced onions two slices…
White Stock
Take five pounds of a shin of veal, a large fowl, four tablespoonfuls of butter, two good-sized onions, four stalks of celery, a small…
To Make Soup From Stock
Put on as much stock as required; remove all sediment; add water, vegetables and seasoning to suit the taste. Prepare the vegetables…