Ransom's family receipt book, 1886

PRESERVED GRAPES. — Squeeze the pulp of the grapes out of the skins. Cook the pulp (a few minutes) until you can press it all through a sieve. Reject the seeds. Add a little water to the skins, and cook until they are quite tender. Then put the skins and pulp together; measure, and to each pint add a pound of sugar, and boil fifteen minutes. CIDER APPLE JELLY . — Cut good, ripe apples in quarters, put them in a kettle, and cover them with sweet cider, just from the press. (It should, if possible, be used the day it is made — or, at any rate, before it has worked at all.) Boil until well done, and drain through a sieve. Do not press it through. Measure the liquor, and to each pint add one pound of sugar. Boil from twenty minutes to half an hour. CRAB-APPLE JELLY. — Wash the fruit clean, put in a kettle, Cover with water, and boil until thoroughly cooked. Then pour it into a sieve, and let it drain; do not press it through. For each pint of this liquor allow one pound of sugar. Boil from twenty minutes to half an hour. SPICED CURRANTS. — Make a syrup of three pounds of sugar, one pint of vinegar, two tablespoonfuls of cinnamon, two tablespoonfuls of cloves, and a half teaspoonful of salt. Add six pounds of currants, and boil half an hour. m PICKLED CUCUMBERS. — Six hundred small cucumbers, two quarts of peppers, two quarts of small onions. Make enough brine to cover the pickles, allowing one pint of salt to four quarts of water, and pour it, boiling, over the pickles. Let them stand until the next morning; then pour off the brine, throw it away, make a new one, and scald again. The third morning scald this same brine and pour it over again. The fourth morning rinse the pickles well in cold water, and cover them with boiling vinegar. Add a little piece of alum and two tablespoonfuls each of whole cloves and allspice, tied in a bit of muslin, if you like the spice. Tomato ketchup . — Twelve ripe tomatoes, peeled; two large onions, four green peppers, chopped fine; two tablespoonfuls of salt, two of brown sugar, two of ginger, one of cinnamon, one of mustard, a nutmeg, grated; four cupfuls of vinegar. Boil all together till thoroughly cooked (about three hours), stirring frequently. Bottle while hot. PICKLED TOMATOES. — One peck of green tomatoes, a dozen onions, sliced thin; two cupfuls of salt, a small (quarter of a pound) box of mus¬ tard, one quarter of a pound of mustard seed, one ounce each of ground all¬ spice, clove, and pepper. Cut the tomatoes in thin slices, sprinkle with the salt, and let them stand two days; then drain them. Mix the spices. Put layers of tomato, onion, and spice in the kettle, and cover with vinegar. Cook slowly until the tomato looks clear — about half an hour. STUFFED PEPPERS. — Get large bell peppers. Cut around the stem, remove it, and take out all the seeds. Soak well in fresh water over night. For the stuffing use two quarts of chopped cabbage, a cupful of white mustard seed, three tablespoonfuls of celery seed, two tablespoonfuls of salt, half a cupful of grated horse-radish. Fill each pepper with part of this mixture, and into each one put a small onion and a little cucumber. Tie the stem on again, put the peppers in a jar, and cover with cold vinegar. SS A Cure Coughs with “ Ransom’s Hive Syrup and Tolu.5 (15) ■flWKBSXSR