Wash and cut the rhubarb in small pieces; wash
again, and boil it over a slow fire with a breakfast-
cupful of water till well cooked and all the juice
extracted; let it drip all night through a jelly bag;
to each good yi pint of juice add i lb. of sugar✪ Rhubarb Jelly,
and add the alum to the whole; stir till it comes
to the boil, and let it boil for 10 minutes; pour into
pots.
TOMATO SOUP FOR CANNING
(New England)
put in a preserving kettle y^ bushel of ripe toma-
toes, 2 bunches of celery (leaves and all), 30 sprays
of parsley, 4 or 5 sweet green peppers, 20 onions,
I clove of garlic, 12 whole cloves, yi stick of cin-
namon, 30 bay leaves, i teaspoonful of whole black
pepper; boil this 4 hours, strain through a sieve, and
add \}4. cups of flour, one cup of sugar, i lb. of
butter, and 5 tablespoonsful of salt✪ Tomato Soup for Canning. Cook ^
hour longer and seal in sterilized jars.
This is a good soup and will keep all winter.
lo8 Allied Coohery
BUDO CUP
^o I pint bottle of dry ginger ale, add i pint
bottle of grape juice, juice of i orange, i lemon, 2
tablespoonsful of Jamaica nmi, and i bottle of
effervescent water.
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Allied cookery
1916Page 34 · 2 recipe records on this page
Presented as published in 1916. 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
Wash and cut the rhubarb in small pieces; wash again, and boil it over a slow fire with a breakfast cupful of water till well cooked and all the juice extracted; let it drip all night through a jelly bag; to each good yi pint of juice add i lb. of sugar, and add the alum to the whole; stir till it comes to the boil, and let it boil for 10 minutes; pour into pots.
TOMATO SOUP FOR CANNING (New England)
Put in a preserving kettle y^ bushel of ripe tomatoes, 2 bunches of celery (leaves and all), 30 sprays of parsley, 4 or 5 sweet green peppers, 20 onions, I clove of garlic, 12 whole cloves, yi stick of cinnamon, 30 bay leaves, i teaspoonful of whole black pepper; boil this 4 hours, strain through a sieve, and add \}4. cups of flour, one cup of sugar, i lb. of butter, and 5 tablespoonsful of salt. Cook ^ hour longer and seal in sterilized jars.
This is a good soup and will keep all winter.
108 Allied Cookery
BUDGE CUP
^o I pint bottle of dry ginger ale, add i pint bottle of grape juice, juice of i orange, i lemon, 2 tablespoonsful of Jamaica rum, and i bottle of effervescent water.
BOSTON PUBLIC LIBRARY
lllllllllll
3 9999 05987 659 7
Boston Public Library Central Library, Copley Square
Division of Reference and Research Services
The Date Due Card in the pocket indicates the date on or before which this book should be returned to the Library.
Please do not remove cards from this pocket.
Records on this page
Rhubarb JellyTomato Soup for Canning