Preserves
Apple Preserves
Take three-quarters of a pound sugar to each pound apples; make a syrup of the sugar and water in which root ginger (bruised and tied in a…
Carrot Sweetmeats
Boil small fine-grained carrots in water till tender; peel and grate, add sugar, slips of citron, spices if preferred, and wine; simmer…
Cherry Preserves
Choose sour ones the early Richmond is good-seed all very carefully, allow an amount of sugar equal to the fruit; take half the sugar…
Citron Preserves
Pare off rind, seed, cut in thin slices two inches long, weigh, and put in preserving kettle with water enough to cover; boil one hour…
Fig Preserves
Gather fruit when fully ripe, but not cracked open; place in a perforated tin bucket or wire basket, and dip for a moment into a deep…
Grape Preserves
Pick grapes from the stems, pop pulps from the skins, doing two at a time, one in each hand between the thumb and forefinger. Put pulp in a…
Pear Preserves
Pare, cut in halves, core and weigh (if hard, boil in water until tender, and use the water for the syrup), allow three-quarters pound…
Peach Preserves
Take any fine peaches that do not mash readily in cooking, pare carefully and remove pits; take sugar equal in weight to fruit, (or if to…
Plum Preserves
Allow equal weights sugar and plums; add sufficient water to the sugar to make a thick syrup, boil, skim, and pour over the plums…
Plum Sweetmeats
When Damson plums are perfectly ripe, peel and divide them, taking out the stones; put them over a gentle heat to cook in their own juice…
Quince And Apple Preserves
Take equal weights of quinces and sugar, pare, core, leave whole or cut up, as preferred, boil till tender in water enough to cover…
Strawberry Preserves
Put two pounds of sugar in a bright tin-pan over a kettle of boiling water, and pour into it half a pint of boiling water; when the sugar…
Tomato Preserves
Scald and peel carefully small perfectly-formed tomatoes, not too ripe (yellow pear-shaped are best), prick with a needle to prevent…
Watermelon Preserves
Pare off outside green rind, cut in pieces two inches long, weigh, throw into cold water, skim out, add a heaping tea-spoon each of salt…
Preserves (Previously prepared as follows)
previously prepared as follows: Bruise and tie in a muslin bag four ounces of ginger-root, and boil in two or three pints of water until it…
Apple Butter
Boil one barrel of new cider down half, peel and core three bushels of good cooking apples; when the cider has boiled to half the quantity…
Egg Butter
Boil a pint of molasses slowly about fifteen or twenty minutes, stirring to prevent burning, add three eggs well beaten, stirring them in…
Lemon Butter
Tea-cup white sugar, three eggs, butter the size of half an egg, beat well together; add juice and grated rind of one large lemon, place in…
Pumpkin Butter
Take the seeds out of one pumpkin, cut in small pieces and boil soft; take three other pumpkins, cut them in pieces and boil them soft, put…
Pie-Plant Butter
Allow one pound of sugar to each pound of peeled and cut up rhubarb; let the rhubarb and sugar simmer gently for an hour, or more if the…
Orange Marmalade
Twelve pounds sour oranges, twelve pounds crushed sugar; wash the oranges and pare them as you would apples; put the peel in a…
Peach Marmalade
Choose ripe, well-flavored fruit, and it is well to make with pre. serves, reserving for marmalade those that are too soft. The flavor is…
Quince Marmalade
Pare, quarter and core quinces, cut in little squares, measure and allow an equal amount of sugar; place the fruit in a porcelain kettle…
Dried Apple Sauce
Look over, wash thoroughly and soak fifteen minutes in clean warm water; drain, cover with cold soft water, place on the stove, let boil…
Boiled Cider Apple Sauce
Pare, quarter and core apples sufficient to fill a gallon porcelain kettle, put in it a half gallon boiled cider, let it boil. Wash the…
Preserved Citron
Boil the citron in water until it is clear and soft enough to be easily pierced with a fork; take out, put into a nice syrup of sugar and…
Tomato Figs
Scald and skin pear-shaped (or any small-sized) tomatoes, and to eight pounds of them add three pounds brown sugar; cook without water…
Dried Currants
One pint sugar to a pint of stemmed ripe currants; put them together in a porcelain kettle, a layer of currants at the bottom; when the…