Fruits: Fresh, Preserved, And Canned
Fruits: Fresh, Preserved, and Canned
RUITS are usually at their best when served ripe and F in season; however, a few cannot be taken in their raw state, and still others are…
Grape Fruit with Sherry
Prepare grape fruit for serving, add to each portion one tablespoon Sherry wine, and let stand one hour in ice box or cold place.
Grape Fruit with Apricot Brandy
Prepare grape fruit for serving and add to each portion one-half tablespoon apricot brandy.
Grape Fruit with Sloe Gin
Prepare grape fruit for serving and add to each portion one-half tablespoon sloe gin.
Fruit Cocktail
Remove pulp from grape fruit, and mix with shredded pineapple, bananas cut in slices and slices cut in quarters, and strawberries cut in…
Baked Apples
Wipe and core sour apples. Put in a baking-dish, and fill cavities with sugar and spice. Allow one-half cup sugar and one-fourth teaspoon…
Baked Sweet Apples
Wipe and core eight sweet apples. Put in a baking-dish, and fill cavities with sugar, allowing one-third cup, or sweeten with molasses. Add…
Apple Sauce
Wipe, quarter, core, and pare eight sour apples. Make a syrup by boiling seven minutes one cup sugar and one cup water with thin shaving…
Spiced Apple Sauce
Wipe, quarter, core, and pare eight sour apples. Put in a saucepan, sprinkle with one cup sugar, add eight cloves, and enough water to…
Apple Ginger
Wipe, quarter, core, pare, and chop sour apples; there should be two and one-half pounds. Put in a stewpan and add one and one-half pounds…
Apple Porcupine
Make a syrup by boiling eight minutes one and one-half cups sugar and one and one-half cups water. Wipe, core, and pare eight apples. Put…
Baked Bananas II
Arrange bananas in a shallow pan, cover, and bake until skins become very dark in color. Remove from skins, and become very dark in color…
Baked Peaches
Peel, cut in halves, and remove stones from six peaches. Place in a shallow granite pan. Fill each cavity with one in a shallow granite…
Baked Pears
Wipe, quarter, and core pears. Put in a deep puddingdish, sprinkle with sugar or add a small quantity of molas- , sprinkle with sugar or…
Small (Wipe quarter core and pare)
Wipe, quarter, core, and pare eight quinces. Put in a baking -dish, sprinkle with three-fourths cup sugar, add one and one-half cups water…
Cranberry Sauce
Pick over and wash three cups cranberries. Put in a stewpan, add one and one-fourth cups sugar and one cup boiling water, and boil ten…
Cranberry Jelly
Pick over and wash four cups cranberries. Put in a stewpan with two cups boiling water, and boil twenty minutes . Rub through a sieve, add…
Stewed Prunes
Wash and pick over prunes. Put in a saucepan, cover with cold water, and soak two hours; then cook until soft in same water. When nearly…
Rhubarb Sauce
Peel and cut rhubarb in one-inch pieces. Put in a saucepan, sprinkle generously with sugar, and add enough water to prevent rhubarb from…
Jellies (Made of cooked fruit juice)
Jellies are made of cooked fruit juice and sugar, in nearly all cases the proportions being equal. Where failures occur , they may usually…
Jellies (Ually to boiling-point Remove)
ually to boiling-point. Remove glasses, and drain. Place glasses while filling on a cloth wrung out of hot water. To Cover Jelly Glasses…
Apple Jelly
Wipe apples, remove stem and blossom ends, and cut in quarters. Put in a granite or porcelain-lined preserving kettle, and add cold water…
Quince Jelly
Follow recipe for Apple Jelly, using quinces in place of apples, and removing seeds from fruit. Quince parings are often used for jelly…
Crab Apple Jelly
Follow recipe for Apple Jelly, leaving apples whole instead of cutting in quarters.
Currant Jelly
Currants are in the best condition for making jelly between June twenty-eighth and July third, and should not be picked directly after a…
Currant and Raspberry Jelly
Follow recipe for Currant Jelly, using equal parts of currants and raspberries.
Raspberry Jelly
Follow recipe for Currant Jelly, using raspberries in place of currants. Raspberry Jelly is the most critical to make, and should not be…
Barberry Jelly
Barberry Jelly is firmer and of better color if made from fruit picked before the frost comes, while some of the berries are still green…
Grape Jelly
Grapes should be picked over, washed, and stems removed before putting into a preserving kettle. Heat to boiling-
Jams (Point mash and boil thirty)
point, mash, and boil thirty minutes; then proceed as for Currant Jelly. Wild grapes make the best jelly.
Green Grape Jelly
Grapes should be picked when just beginning to turn. Make same as Grape Jelly.
Venison Jelly
1 peck wild grapes 1 quart vinegar Whole cloves 1/4 cup Stick cinnamon 6 pounds sugar } each Put first four ingredients into a preserving…
Damson Jelly
Wipe and pick over damsons; then prick several times with a large pin. Make same as Currant Jelly, using threefourths as much sugar as…
Jams (Raspberries and blackberries)
Raspberries and blackberries are the fruits most often employed for making jams, and require equal weight of sugar and fruit.
Raspberry Jam
Pick over raspberries. Mash a few in the bottom of a preserving kettle, using a wooden potato masher, and so continue until the fruit is…
Marmalades
Marmalades are made of the pulp and juice of fruits with sugar.
Grape Marmalade
Pick over, wash, drain, and remove stems from grapes. Separate pulp from skins. Put pulp in preserving kettle. Heat to boiling-point, and…
Quince Marmalade
Wipe quinces, remove blossom ends, cut in quarters, remove seeds; then cut in small pieces. Put into a preserving kettle, and add enough…
Orange Marmalade II
Slice nine oranges and six lemons crosswise with a sharp knife as thinly as possible, remove seeds, and put in a pre UTENSILS NECESSARY FOR…
Pickles (Serving kettle with four)
A serving kettle with four quarts water. Cover, and let stand thirty-six hours; then boil for two hours, add eight pounds sugar, and boil…