Skin the grapes, stew them, run them through a sieve, and
add this pulp to the skins. Then add the other ingredients
and cook until the mixture is thick. Grape conserve is likely
to stick to the kettle unless it is watched closely. An asbestos
mat will keep the conserve from sticking.
APPLE BUTTER WITH CIDER
There is no better way to use good apples and the sound
portions of windfall, wormy, and bruised apples than to
make them into apple butter. Almost any apples will make
good apple butter, but those of good cooking quality, with a
rich tart flavor, are most satisfactory. Summer apples
make just as good butter as fail and winter varieties. Some-
times sweet apples are used with tart apples, the usual
proportion being one-third of the sweet apples to two-thirds
of the tart. If you must use overripe apples, add a little
vinegar to give snap to the butter.
Either fresh cider or commercial sterilized cider may be
used. The usual proportion of peeled sliced apples and
cider is gallon to gallon. From one-half to three-quarters
of a gallon of cider to a gallon of peeled and sliced apples
will give a rich butter if the apples are good cookers.
Continue the cooking until the cider and apples do not
separate and the butter, when cold, is as thick as good
apple sauce. Determine the thickness at frequent intervals
by cooling small portions.
If sugar is used add it when the butter is about two-thirds
done. About a pound of either white or brown sugar to a
gallon of apple butter is the usual proportion. You may
use more, or less, or none at aU, to suit the taste. Apple
butter is spiced according to taste, about half a teaspoonful
each of ground cinnamo✪ Apple Buttern, cloves, and allspice being used for
each gallon. These are stirred into it when the cooking is
finished.
12
Vanilla extract, added after the spices are stirred in, adds
to the snappiness of the butter. Use from 2 to 4 teaspoonfuls
per gallon of butter, according to taste.
BAKED POTATOES IN THE HALF SHELL
Select 6 good-sized potatoes of uniform size and shape.
As soon as the potatoes are baked, cut them in half length-
wise. Scrape out the inside, being careful not to break the
skin. Mash the potato, season it with salt, pepper, butter,
and cream or rich milk, and beat until it is light. Place
this mixture in the skins, brush the tops with butter, and put
the potatoes in the oven for a final browning. For variety,
sprinkle grated cheese over the potatoes before they are
browned or add a very little chopped green pepper✪ Baked Potatoes in the Half Shell to the
potato mixture.
CELERY AND APPLE SALAD
3 medium sized apples. I Lettuce.
3 stalks celery. | Mayonnaise or other dressing.
Pare the apples, remove the cores, cut into small pieces.
Dice the ce'ery. Sprinkle the apples with lemon juice.
Mix the celery and the apples. Arrange on lettuce. Top
with mayonnaise. Add chopped nut meats, if desired✪ Celery and Apple Salad.
GINGERBREAD (TWO THIN LOAVES)
1 cup milk.
33^ cups sifted soft-wheat flour.
3^ cup fat.
1 egg.
3^ teaspoon soda.
4 teaspoons baking powder.
}/2 cup sugar.
1 cup molasses.
3^ teaspoon salt.
1 teaspoon ginger.
}/2 teaspoon cloves.
}/2 teaspoon cinnamon✪ Gingerbread (Two Thin Loaves).
Mix and sift the dry ingredients. Stir the liquid into
the dry ingredients. For a shallow loaf the oven should be
moderate (about 375°); if muffin pans are used, the oven
should be fairly hot, or about 400° F. Serve the ginger-
bread hot wdth whipped cream.
Page 5 · 4 recipe records on this page
Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Skin the grapes, stew them, run them through a sieve, and add this pulp to the skins. Then add the other ingredients and cook until the mixture is thick. Grape conserve is likely to stick to the kettle unless it is watched closely. An asbestos mat will keep the conserve from sticking.
APPLE BUTTER WITH CIDER
There is no better way to use good apples and the sound portions of windfall, wormy, and bruised apples than to make them into apple butter. Almost any apples will make good apple butter, but those of good cooking quality, with a rich tart flavor, are most satisfactory. Summer apples make just as good butter as fall and winter varieties. Sometimes sweet apples are used with tart apples, the usual proportion being one-third of the sweet apples to two-thirds of the tart. If you must use overripe apples, add a little vinegar to give snap to the butter.
Either fresh cider or commercial sterilized cider may be used. The usual proportion of peeled sliced apples and cider is gallon to gallon. From one-half to three-quarters of a gallon of cider to a gallon of peeled and sliced apples will give a rich butter if the apples are good cookers.
Continue the cooking until the cider and apples do not separate and the butter, when cold, is as thick as good apple sauce. Determine the thickness at frequent intervals by cooling small portions.
If sugar is used add it when the butter is about two-thirds done. About a pound of either white or brown sugar to a gallon of apple butter is the usual proportion. You may use more, or less, or none at aU, to suit the taste. Apple butter is spiced according to taste, about half a teaspoonful each of ground cinnamon, cloves, and allspice being used for each gallon. These are stirred into it when the cooking is finished.
Vanilla extract, added after the spices are stirred in, adds to the snappiness of the butter. Use from 2 to 4 teaspoonfuls per gallon of butter, according to taste.
BAKED POTATOES IN THE HALF SHELL
Select 6 good-sized potatoes of uniform size and shape. As soon as the potatoes are baked, cut them in half lengthwise. Scrape out the inside, being careful not to break the skin. Mash the potato, season it with salt, pepper, butter, and cream or rich milk, and beat until it is light. Place this mixture in the skins, brush the tops with butter, and put the potatoes in the oven for a final browning. For variety, sprinkle grated cheese over the potatoes before they are browned or add a very little chopped green pepper to the potato mixture.
CELERY AND APPLE SALAD
3 medium sized apples. I Lettuce.
3 stalks celery. | Mayonnaise or other dressing.
Pare the apples, remove the cores, cut into small pieces. Dice the ce'ery. Sprinkle the apples with lemon juice. Mix the celery and the apples. Arrange on lettuce. Top with mayonnaise. Add chopped nut meats, if desired.
GINGERBREAD (TWO THIN LOAVES)
1 cup milk.
33^ cups sifted soft-wheat flour. 3^ cup fat. 1 egg.
3^ teaspoon soda.
4 teaspoons baking powder.
}/2 cup sugar. 1 cup molasses. 3^ teaspoon salt. 1 teaspoon ginger. }/2 teaspoon cloves. }/2 teaspoon cinnamon.
Mix and sift the dry ingredients. Stir the liquid into the dry ingredients. For a shallow loaf the oven should be moderate (about 375°); if muffin pans are used, the oven should be fairly hot, or about 400° F. Serve the gingerbread hot with whipped cream.
Records on this page
Apple ButterBaked Potatoes in the Half ShellCelery and Apple SaladGingerbread (Two Thin Loaves)