The art of cookery

three pounds of granulated sugar, simmer five minutes, then remove from the fire and put in glasses. When cold cover closely, and keep in a cool, dry place, Crab-Apple Jelly. — Follow the directions given for making apple jelly. Quince Jelly. — Follow the directions for making apple jelly, but cook the prepared fruit a greater length of time. Currant Jelly. — Select currants that are not overripe. Pick from the stems, crush in small quantities, and strain out the juice. Allow one pound of cut-loaf or granulated sugar to each pint of juice. Put three pints of juice at a time into a preserving kettle, let it simmer gently for twenty minutes, removing the scum occasionally, then add the sugar, stir occasionally, and as soon as it dissolves and the jelly boils remove from the fire and put in glasses, cover closely, and set in a cool, dry closet. Grape Jelly. — Select grapes that are nof over-ripe. Pick from the stems, put into a preserving kettle, add half a pint of water for each pound of grapes, simmer till soft, then put the cooked fruit into a jelly bag and let the juice drip into a bowl. Do not squeeze the bag. Put the strained juice into the preserving kettle and simmer twenty minutes. Add a pound of granulated sugar to each pint of juice, simmer five minutes, skim, put into jelly glasses, cover closely, and set in a cool, dry place. Pickled Cabbage. — Select crisp, white cabbage and chop it fine. To each quart of chopped cabbage add a tablespoonful each of salt, white mustard seed, and 176 The Art of Cookery. sugar, with pepper to taste. Put the mixture in a jar and cover with cold cider vinegar. Scatter half a dozen cloves over the top of the cabbage, cover the jar, and in a few days the pickle will be ready for use. If the vinegar is pure and strong the cabbage will keep almost indefinitely. Cold Catsup. — Select firm, ripe tomatoes and scald, cool, and skin them as directed on page 26. Slice the prepared tomatoes in slices a quarter of an inch thick and dice the slices. Put on a large platter and to each quart of diced tomato add a teaspoon of salt, sifting the salt uniformly over the tomato. Place a folded towel under one end of the platter so the water that drains from the tomato may be dipped off. When the tomato is well drained add a cup of finely chopped celery, two tablespoonfuls of granulated sugar, one tablespoonful of white mustard seed, one of minced onion, half a dozen whole cloves, and pepper to taste. Mix lightly together, put in glass cans, filling them nearly full, cover with cold cider vinegar, screw on the caps tightly, wrap the cans in paper, and set them in a cool, dry place. Cucumber Catsup. — Grate six fresh cucumbers and three onions of medium size. Add a teaspoonful of salt, half a teaspoonful of pepper, and half a cup of vinegar. Mix all well together, bottle, wrap in paper, and put in a cool place. Green Tomato Pickle. — Slice together a peck of green tomatoes and a quart of onions, and sprinkle the mixture with half a cup of salt. Let stand six or eight hours, drain off the water, put the prepared tomatoes into a preserving kettle, add six quarts of vinegar, three Canning, Preserving, and Pickling. 177