No. 60—BLUEBERRY JUICE.
Preparation: Crush the berries and press through a white muslin bag. Put the juice into a cool place to clarify. Carefully pour the clear juice off from the settlings and boil it 10 minutes with the sugar and cinnamon. When cold, strain it, fill it into bottles and cork well.
No. 61—ORANGE JUICE.
Preparation: Clean the oranges and the lemon with a cloth and grate off the rind with the lump sugar. Mix the sugar, water, grated rind of oranges and lemon and boil 1 minute, then add orange and lemon juice, boil another minute, strain through a cloth, fill into bottles and cork well.
No. 62—QUINCE JUICE.
Preparation: Take nice, yellow quinces, clean them with a cloth, grate them down to the granular part, press out and put into glasses or jars over night to clarify or settle. The next day carefully pour off the clear juice, boil 3 minutes with the sugar and when cold, fill it into bottles, and cork well.
No. 63—CURRANT JUICE.
Preparation: Clean the currants, press through the fruit press and let stand for a few hours to clarify. Then carefully pour off the settlings, boil sugar and water 5 minutes, skim and put in the juice. Boil 10 minutes, skim and when cold, fill into bottles. Into each bottle pour 1 teaspoonful of fine oil; cork well, seal the bottles and keep them in the cellar. Before using, dip off the oil with cotton batting.
No. 64—BLACKBERRY JUICE.
Preparation:. The preparation is the same as that of currant juice. See No. 63, Currant Juice.
No. 65—TUTTI-FRUTTI IN ARRACK.
Preparation: The fruit must be ripe but not soft. Take each fruit as it appears in the market, clean it and put into a large jar. For instance, if strawberries are in the market, prepare these, wash and drain them, put them first into the jar with ½ lb. of sugar and ½ pt. of arrack. Close the jar well and if it is a stone jar, tie it up well. Continue to put in the rest of the fruit as it comes and use the rest of the sugar and arrack, closing the jar or can well every time. Peaches, pears and apricots must be peeled and quartered before they are put in and pears should be boiled partly done in sugar and water.
Remarks: After the fruit has all been used, the juice may be used for pudding sauce.
Preserved Vegetables.
No. 66—ASPARAGUS.
Preparation: Take nice, white, thick stalks of asparagus, peel carefully and cut into small pieces that will fit into a jar. Economy jars may be used for asparagus. Pack the asparagus with heads downward into the jars. Mix 1 teaspoonful of salt into each qt. of water and fill up the jars with this salt water. Close the jars and place them into a wash boiler with cold water enough to cover the jars by 1 inch. Place a cloth on the bottom of the boiler, if it has no tray, cover the boiler and boil for 3 hours. After that, take out the jars, dry them and keep them in a cool, airy place.
No. 67—WAX BEANS No. 1.
Preparation: Wash the beans, string and slice them, and boil until tender in boiling salt water. Drain the water off and pack them into the jars. Boil the water, vinegar, sugar, cinnamon and cloves a few minutes, skim and pour it over the beans boiling hot. Close the jars tightly and place them upside down to test the covers and rubbers.
Remarks: The syrup should have quite a sweet-sour taste. The jars must be well filled with the beans.
No. 68—WAX BEANS No. 2.
Preparation: The beans must be very tender. String the beans and leave them whole. Wash them and fill the jars with them. Mix the salt water and pour over the beans, close them and boil them in a covered wash boiler as before, for 3 hours. Then take out the jars, which may be Economy jars, and test the covers. If some of them are not tight, put on others and place the jars into the boiler to boil 15 minutes longer.
No. 69—GREEN BEANS.
Preparation: The preparation of these beans is the same as that of wax beans No. 2, see No. 68, Wax Beans No. 2.
No. 70—SALTED GREEN BEANS.
Preparation: Wash, string, and slice the beans, and pack in layers with salt into stone jars. Each layer of beans must be stamped down with a wooden pestle. Through this process some juice will collect on the beans when they are all in. Now place a white piece of muslin on them, a little board weighted with a stone on top of that and keep them cool. When using, soak them in water to take out some of the salt. Look to it that there is no mould forming on them. The cloth, board and stone must be cleaned occasionally.
No. 71—YOUNG CARROTS.
Preparation: The young carrots should be of a uniform size. Clean and wash them, put them into boiling salt water until they are partly done, pour them into a colander and drain off the water. Place them in Economy jars, the first layer must have the points up and the second layer the points down. Make the jars ¾ full and pour on the cooled salt water in the proportions given above, close the jars tightly and boil them for 1½ hours in a boiler, as stated before.
No. 72—RED BEETS.
Preparation: Clean the beets, boil until tender in boiling water, skin them and slice them about 1⁄10 inch thick into a stone jar. Strew caraway seeds on every layer and place the pieces or slices of horse radish between each layer. Boil the vinegar with salt and sugar and when cold, pour it over the beets to well cover them, tie up the jar or close the can well.
No. 73—GREEN PEAS.
Preparation: Shell the peas, wash them and put into Economy jars. Boil the salt water, cool it and fill the jars with it. Close the jars and boil in a covered wash boiler for 3 hours. Then take them out, dry them and test the jar covers. If these are not tight, put on other covers and boil the jars for ½ hour longer. The peas must not be yellow but tender and sound. If there are bad ones among them, they must be carefully selected or the preserves will not keep.
No. 74—CORN.
Preparation: Cut the kernels from the cobs and put into the jars, press the juice out of the cobs and pour it over the corn. Close the jars and boil in a covered wash boiler for 5 hours. After cooling, take out the jars, test them as to the rubbers and covers, close them up tightly and treat them as in No. 1. Covers that are not tight must be replaced by others and the jars put back into the boiler to cook another 15 minutes. Remarks: Everything must be very clean.
No. 75—WHOLE TOMATOES.
Preparation: Dip the tomatoes into boiling water for 1 minute and skin them, put into Economy jars. Strew the salt into the jar and fill it with cold water. Close the jars and boil them in a covered boiler for 1 hour. The water in the boiler must be ½ inch above the jars.
No. 76—PICCALILLI.
Preparation: Slice the tomatoes and strew with 1 cup of salt. Peel the onions and put into salt water. Let both tomatoes and onions stand until the next day. Now take both out of the salt water and bring them to boil in weak vinegar water. When that turns yellow, strain it, put the tomatoes and onions back into the kettle, add sugar, 7 cups of vinegar and spices and boil until nearly done. Fill into cans or stone jars and close them tightly.
No. 77—TOMATO MARMALADE.
Preparation: Put the tomatoes into boiling water for one minute, skin them, slice thin and bring slowly to a boil. Boil to a marmalade, stirring constantly. When you think it is thick enough, mix in the sugar and boil 15 minutes more. Put into jelly glasses and tie them up well.
Remarks: If you like, the tomatoes may be pressed through a sieve before the sugar is added.
No. 78—PLAIN TOMATOES FOR SOUP.
Preparation: Peel the tomatoes, boil until tender and fill into jars. Close tightly and put in a dry, cool place.
No. 79—SWEET TOMATOES.
Preparation: Put the medium-sized, red tomatoes into boiling water for a minute and skin them. Boil the sugar, water, cloves, cinnamon and ginger 1 minute, skim, add the tomatoes and boil slowly until they are tender but not too soft. Fill them carefully into the jars. Boil the syrup thick, pour it over the fruit and close the jars tightly. Treat the jars as in No. 1 and store them in a cool, dry place.
No. 80—TOMATO CATSUP.
Preparation: Peel and slice nice, ripe tomatoes, add the spices and boil until thick. Strain through a fine sieve, put it back into the kettle, boil until of the consistency of thick cream, fill into bottles and when cold, cork them well.
No. 81—RHUBARB.
Preparation: Skin the rhubarb, cut into small pieces and pack into jars or bottles. Close them well and boil in a covered wash boiler with a tray or cloth on the bottom for 45 minutes. The water is put into the boiler cold and must be ½ inch above the jars or bottles. When they are cooled off, take them out, test the covers, treat them as in No. 1. Before using the contents, put sugar in and boil it a little, then serve cold.
No. 82—RHUBARB MARMALADE.
Preparation: Skin the rhubarb, cut into small pieces, bring slowly to boil in a little water, stirring constantly until it thickens. Add sugar, fill it into jars and close them up tightly.
No. 83—SAUERKRAUT.
Preparation: Remove the bad outer leaves, cut the cabbage in halves, cut out the heart, slice the cabbage in fine shreds and put into a clean barrel or stone jar. First place whole cabbage leaves over the bottom of the jar or barrel, pack on a layer of sliced cabbage, strew it with salt and pepper-corns, pack on another layer and so on until the cabbage is all used up. Stamp it down firmly so the liquor will cover the cabbage, then cover it with a clean piece of white muslin, a board and a stone to hold it down. Look after it occasionally and clean the cloth, board and stone. After the cabbage has fermented enough, which you will know by its sour odor, put it into a cool place.
No. 84—PARSLEY.
Preparation: Wash the parsley, cut off the stems and wipe dry. Pack in layers with salt into jars, close the jars tightly and keep them like preserves.
Remarks: When using, soak in water to take out some of the salt and close the jar well every time.
No. 85—TO KEEP RED AND WHITE CABBAGE.
Preparation: The cabbage heads must be firm. Remove all bad leaves, tie the heads in paper and hang them up in the cellar. They will keep all winter.
No. 86—PARSLEY, CARROTS, CELERY AND BORAGE FOR THE WINTER.
Preparation: The sand must be fine and dry. Pour it into the cellar on the cement floor or into a box. Cover each vegetable with it. In this way they will keep all winter.
No. 87—TO PRESERVE PEARL ONIONS.
Preparation: Salt the onions well and leave in the salt for 8 to 10 days, peel and partly cook them in vinegar. Put them into jars with sufficient salt to cover them and close the jars well.
No. 88—CHAMPIGNONS OR MUSHROOMS.
Preparation: There are forest champignons and manure champignons. The former are whiter and easily turn soft. They grow wild while the latter are cultivated.
The champignons to be preserved must be firm; if they have been exposed to the air too long, they are not good for preserving. Wash them in 2 qts. of water mixed with 2 tablespoonfuls of vinegar. Cut off the stems and brush both the stems and caps of the champignons in the vinegar water until they are white. Rinse them in 1 qt. of fresh water mixed with 1 tablespoonful of vinegar. The quart of water mixed with 2 tablespoonfuls of salt is brought to boil. As soon as you have prepared a handful of champignons, throw them into the boiling salt water and let them boil until the second handful is prepared. Now take the boiled champignons out with a skimmer, put them into the jars and continue the boiling until the jars are ¾ full, pour on the liquor to fill the jars completely. Close up the jars or if you are using tin cans, solder them, and boil them in a boiler ¾ to 1 hour.
Remarks: Only in this careful manner, white champignons are obtained and preserved.
No. 89—CHAMPIGNONS IN VINEGAR.
Preparation: The champignons must be firm and small. Clean them by rubbing each one with salt and brushing them with a brush, rinse them in cold water mixed with 1 tablespoonful of vinegar. Bring the one quart of vinegar to boil with 1 tablespoonful of salt and pepper, and add the champignons. As soon as they begin to get tender, fill them into the jars and when cold, close tightly.
No. 90—TRUFFLES.
Preparation: Put the truffles in water for 1 hour and brush them until they are perfectly black and clean. Then put them immediately into boiling water for ½ hour and put into jars. Boil 1 pt. of water mixed with 1 tablespoonful of salt, let it get cold and fill the jars with it, close them and boil in water in a covered boiler for 1 hour.
No. 91—SALT PICKLES No. 1.
Preparation: Brush the pickles in fresh water, pack into a stone jar in alternate layers with cherry leaves and chopped dill, the uppermost layer being leaves and dill. Boil the water and salt, let it get cold and pour it on the pickles to cover them by 1 to 2 inches. Leave them in a warm place for about a week until they have fermented sufficiently, then set them into a cool place. They can soon be used.
Remarks: If you want these pickles for the winter, pack them into a cask, pour the brine over to completely fill the cask and close the cask tightly, except for a bunghole in the cover through which it can work off. Put the cask into the sun for a while and when the pickles have fermented sufficiently, put a new cork into the bunghole and carry the cask into the cellar. Examine the cask from time to time to see if there is sufficient brine on it. If there is not enough, add fresh cold brine and close up the bunghole.
No. 92—SALT PICKLES No. 2.
Preparation: Wash the pickles and pack them into a stone jar with salt about ⅜ inch thick. Pour cold water over to cover them well and place a weight on them. After 3 weeks the pickles are taken out, washed and the water drained off. Then put them back into the jar in layers with dill, herbs, cloves, pepper-corns, and a small piece of ginger, the uppermost layer being herbs. Now boil one-half the quantity that the jar would hold of equal parts water and vinegar and a handful of salt and pour it warm over the pickles. The liquid should cover the pickles by 2 inches. Cover with a round, white muslin bag in which you put yellow and green mustard flour and place a weight on them.
No. 93—VINEGAR PICKLES No. 1.
Preparation: Cut the blossoms and stems off and put the pickles in fresh water for several hours, drain through a colander, strew thickly with salt and let stand over night. The next morning rub the salt off, pack them, closely into a stone jar. Make layers of pickles, herbs and spices, the latter on top. Boil enough wine vinegar to cover them by 2 inches and pour it hot over them. After 4 days, pour it off again, boil and skim it, let it get cold, then pour it over again. If there is not enough to cover them, boil some more. Put a weight on the pickles, and set in a cool place.
No. 94—VINEGAR PICKLES No. 2.
Preparation: Wash the cucumbers and put on to boil with the vinegar. As soon as they begin to boil, take them off, drain them and let them get cold. Put in layers in a stone jar with herbs and spices, the latter on top. Then cook fresh wine vinegar and pour on sufficient to cover the pickles by 1½ inches. The vinegar must be hot. After 8 days, drain off the vinegar, cook it again and pour it hot over the pickles. When it is cold, cover them, put a weight on and keep them in a cool place.
No. 95—MUSTARD PICKLES.
Preparation: Peel the cucumbers, cut in halves, scoop out the seeds and cut the vegetable into desirable pieces. Cover thickly with salt and let stand over night. The next morning rub the salt off, pack the cucumbers into stone jars or cans and put all herbs and spices named between them. To every quart of vinegar take one tablespoonful of salt, boil it, and when cold, pour it over the cucumbers. The next day pour it off and cook it again and pour on cold. Repeat this process for the third time. The vinegar should cover the cucumbers by 1 to 2 inches. Tie up the jars or close the cans tightly. After three weeks they will be ready to serve.
No. 96—SPICED PICKLES.
Preparation: Peel the cucumbers, cut in halves, scoop out the seeds and cut the vegetable into desirable pieces. Over every 3 lbs. of cucumbers, sprinkle 1 oz. of salt and leave them over night. The next day rub off the salt well and boil them in a pickle of 1 pint of vinegar, ½ pint of water, 1 lb. of sugar, 1 stick of cinnamon 3 inches long, 6 cloves, 10 pepper-corns and 1 tablespoonful of mustard seeds. When it boils, put in the cucumbers and boil them until they are transparent. Fill them into jars and close up tightly.
No, 97—MIXED PICKLES.
Preparation: Prepare each vegetable in the proper way. Break the cauliflower into little roses. Cauliflower, beans, onions and carrots should be separately cooked in salt water and drained. Put salt on the cucumbers and radishes and let stand over night, the next day rub off the salt. When all is prepared, arrange nicely according to color in jars and strew the pepper-corns, tarragon and bay-leaves, nutmeg, slices of lemon, cubes of horse radish over each layer. Then boil the vinegar, cool it and pour it over to cover well. After a few days, repeat this process with the vinegar and close the jars tightly.
No. 98—DRIED PEARS.
Preparation: Peel the pears, cut them in halves or quarters and place on very clean baking pans. Cover the bottom of the oven with bricks and start a fire to produce moderate heat. Then place the pans on the bricks and dry the pears, turning them occasionally. This will require fully one day. Store the dried pears away in bags.
No. 99—DRIED APPLES.
Preparation: The process of drying apples is the same as that of drying pears. See No. 98, Dried Pears. Air the apples for a few days.
No. 100—SUGARED LEMON AND ORANGE RIND.
Preparation: Peel the oranges or lemons very thin and cut the rind, pack into jars and cover thickly with sugar. Close the jars well.
No. 101—GREEN COLOR FOR COLORING ICES OR OTHER FOOD.
Preparation: Rinse the coffee beans, and set aside in the beaten white of an egg for 12 hours in a covered dish; the nicely colored white of egg will then be found convenient to color ices or other sweetmeats.
No. 102—GLAZED CHESTNUTS.
Preparation: Boil the chestnuts in salt water until they can be easily pierced with a pin or needle. Drain the water off and take off the brown thick shell and then the thin white skin underneath. String 4 to 5 chestnuts on a toothpick or thin stick so they do not touch. Boil the water and sugar until it is jelly-like, dip the stick with chestnuts in and turn them around in the sugar, take them out and dip and turn them once more, then hand them to a second person who will turn them until the sugar is cooled. Place them in an upright position into a dish and put in a dry place until you strip them from the stick to serve.
No. 103—ROASTED ALMONDS.
Preparation: Boil the sugar, water and vanilla for 15 minutes and add the blanched almonds. Stir them until they pop, then pour them into oiled dishes.
No. 104—SALTED ALMONDS.
Preparation: Put blanched, sweet almonds into clean, boiling lard for 1 minute. Then take them out with a skimmer and place on pans lined with blotting paper to drain off the lard. Dust them with very fine salt and dry them in the oven.
No. 105—CANNED SPRING CHICKEN.
Preparation: Dress the chickens, cut into desirable pieces, wash and pack into Economy jars. Salt and pepper to taste, pour on cold water to fill the jars, close them and boil in a wash boiler with cold water enough to cover the jars by 1 inch. Cover the bottom of the boiler with several thicknesses of cloth. Put the cover on the boiler and boil for 3 hours. When cold, take out the jars and store them in a cool place.
No. 106—CANNED SALMON OR OTHER LARGE FISH.
Preparation: Dress and wash the fish and remove the backbone. Cut it into pieces that will go into a jar, sprinkle with salt and pepper and fill the jars with cold water. Close the jars and boil them in a boiler as before for 3 hours. When cold, store them in a cool place.
No. 107—CANNED FRIED CHICKEN, DUCK OR WILD GAME.
Preparation: Carefully dress and prepare the fowl, bake quickly in the oven for 20 minutes, then cut into desirable pieces, leaving the bones in. Sprinkle with salt and pepper, and fill the jars with the hot meat. Make a gravy from the drippings and pour it on hot to cover the meat well. Close the jars and boil in a covered boiler as before for 3 hours. The water in the boiler must cover the jars by 1 inch. When they are cold, put them into a cool place.
No. 108—MINCE MEAT.
For About 22 Pint Glasses.
Preparation: Chop tomatoes fine, let boil 5 minutes, run through a sieve, and add the other ingredients. Let boil 45 minutes and stir or let steam 30 minutes. While hot, put in glasses and screw covers on tightly. Very good.
No. 109—SPICED GREEN TOMATOES.
For About 12 Pint Glasses.
Preparation: Put the tomatoes through a meat grinder, add salt and let stand all night. Drain and squeeze out the juice. Mix well and pack cold into jars, closed tight.
No. 110—SWEET-SOUR SLICED CUCUMBER PICKLES.
For About 15 Pint Glasses.
Preparation: Peel and slice fine cucumbers and onions, sprinkle with salt and let stand one hour. Drain and add remaining ingredients; let come to a boil and seal while hot.
No. 111—CHILI SAUCE.
For About 6 Pint Bottles.
Preparation: Peel and slice tomatoes; add peppers and onion, cut very fine. Boil one-half hour, and add the rest of the ingredients and boil two hours. Put in jars while hot and seal well.
No. 112—ENGLISH CHOW CHOW.
For About 24 Pint Glasses.
Preparation: Put cucumbers, onions, tomatoes, cauliflower, and cabbage through the food chopper. Mix all together and put into stone jars with a sprinkling of salt. Let stand 24 hours and drain off the brine. Put the vegetables in a kettle over the fire and stir in the turmeric, red pepper chopped fine, mustard seeds, allspice and ground mustard. Pour over enough vinegar to cover. Cover tightly and let simmer until thoroughly cooked, stirring often. Put into glass jars and seal while hot.
No. 113—CHILI SAUCE.
For About 18 Pint Glasses.
Preparation: Chop tomatoes fine and strain, add all other ingredients, boil about two hours, fill-glasses while hot and close up tight.
No. 114—DILL PICKLES.
For About 14 Pint Glasses.
Preparation: Place a layer of cucumbers in a stone jar and sprinkle over some of the spices; continue until all are used, laying the dill and leaves between each layer. Put a tight, well weighted cover over them.
No. 115—MUSTARD PICKLES.
For About 20 Pint Glasses.
Preparation: Slice the tomatoes, cut the cauliflower in small pieces, and salt vegetables over night. In the morning drain thoroughly. Mix mustard with vinegar. When the vinegar boils, put all in and boil one-half hour. Bottle while hot.