Keep cover on top of kettle and boil till clear.
Lift peaches out and drain well through a sifter.
Keep covered and boil the syrup till it is like thick
maple syrup. Remove from stove and let it cool.
After peaches have drained well, put in glass jars.
To each pint of syrup add 1 pint of good peach
brandy. Stir and pour well over the peaches in
jars.
If there is more syrup than needed, bottle for
Peach Cordial.
S94j
Wines
BLACKBERRY CORDIAL
Mrs. John W. Fox
Mash and strain the berries through a sieve.
To 1 gallon of juice,
Put 1 pound of sugar.
Boil and add
1 tablespoon of allspice,
1 tablespoon of cloves.
Cook till thick. When nearly cold add
1 quart of whisky or brandy✪ Blackberry Cordial.
Bottle and seal.
BLACKBERRY WINE
Bruise the berries well with the hands.
To 1 gallon of fruit add ^ gallon of water, and
let it stand over night. Strain and measure, and
to each gallon of juice add 2 J pounds sugar✪ Blackberry Wine. Put
in cask and let ferment. Tack thin mushn over
295
THE BLUE GRASS COOK BOOK
top, and when fermentation stops, pour into jugs
or kegs.
Wine keeps best in kegs.
STRAWBERRY WINE
Mrs. John W. Fox
Crush the berries and add 1 quart of water to
a gallon of berries and let it stand 24 hours. Strain
and add 2^ pounds of white sugar to a gallon of
juice. Put in a cask, with thin muslin tacked over
the bunghole, and let it ferment, keeping it full
from a quantity reserved for the purpose. If a
small quantity is made, use jugs or bottle. When
fermentation ceases, add 1 pint of good whisky✪ Strawberry Wine to
the gallon, and bottle and seal securely. Ready
for use in six weeks.
GRAPE WINE
Crush the grapes and let them stand 1 week.
Draw off the juice, strain; add 1 quart of water
and 3 pounds of sugar✪ Grape Wine to each gallon. Put in a
barrel or cask, with a thin piece of muslin tacked
over the bunghole, and let it stand till fermenta-
tion stops. Put in a cask and seal securely and let
it stand for six montlis. Then bottle and seal and
keep in a cool place.
S96
Pickles
BLUE GRASS
GREEN TOMATO PICKLE
E. D. P.
1
2
peck of green tomatoes,
dozen onions,
2
1
tablespoons of mustard,
tablespoons of black pepper,
lemon,
2 tablespoons of turmeric,
3^ pounds of best brown sugar,
2 ounces of white mustard seed,
2
3
3
1
1
ounces of celery seed,
pods of red pepper,
pints of vinegar,
teaspoon of ground cloves,
teaspoon of allspice✪ Green Tomato Pickle.
Slice
tomatoes and onions and cover with salt
and let stand over night. Squeeze well through a
297
THE BLUE GRASS COOK BOOK
cloth; put in kettle and add ingredients, and boil
till thick, stirring often to prevent sticking.
Put in pint jars and seal.
BOURBON PICKLE
Mrs. R. J. Neely
1 gallon of cucumbers, cut up,
1 quart of vinegar,
2 ounces of turmeric,
^ pound of ground mustard,
6 teacups of white sugar,
2 scant cups of flour,
^ teaspoon of red pepper,
9. tablespoons of ground cinnamon,
1 tablespoon of mace,
2 ground nutmegs,
^ teacup of mustard seed,
2 tablespoons of celery seed,
1 quart of small onions,
1 head of cauliflower✪ Bourbon Pickle.
Use white spine cucumbers, and sprinkle with
salt and let them lie over night. If cucumbers are
in brine, soak a day and night before using.
Heat the ingredients in the 1 quart of vinegar
and let the flour thicken the mixture. Add 2
298
PICKLES
Page 72 · 7 recipe records on this page
Presented as published in 1904. 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
Keep cover on top of kettle and boil till clear. Lift peaches out and drain well through a sifter. Keep covered and boil the syrup till it is like thick maple syrup. Remove from stove and let it cool. After peaches have drained well, put in glass jars. To each pint of syrup add 1 pint of good peach brandy. Stir and pour well over the peaches in jars.
If there is more syrup than needed, bottle for Peach Cordial.
Wines
BLACKBERRY CORDIAL
Mrs. John W. Fox
Mash and strain the berries through a sieve.
To 1 gallon of juice,
Put 1 pound of sugar. Boil and add
1 tablespoon of allspice,
1 tablespoon of cloves. Cook till thick. When nearly cold add 1 quart of whisky or brandy. Bottle and seal.
BLACKBERRY WINE
Bruise the berries well with the hands.
To 1 gallon of fruit add ^ gallon of water, and let it stand over night. Strain and measure, and to each gallon of juice add 2 J pounds sugar. Put in cask and let ferment. Tack thin muslin over
top, and when fermentation stops, pour into jugs or kegs.
Wine keeps best in kegs.
STRAWBERRY WINE
Mrs. John W. Fox Crush the berries and add 1 quart of water to a gallon of berries and let it stand 24 hours. Strain and add 2^ pounds of white sugar to a gallon of juice. Put in a cask, with thin muslin tacked over the bunghole, and let it ferment, keeping it full from a quantity reserved for the purpose. If a small quantity is made, use jugs or bottle. When fermentation ceases, add 1 pint of good whisky to the gallon, and bottle and seal securely. Ready for use in six weeks.
GRAPE WINE
Crush the grapes and let them stand 1 week. Draw off the juice, strain; add 1 quart of water and 3 pounds of sugar to each gallon. Put in a barrel or cask, with a thin piece of muslin tacked over the bunghole, and let it stand till fermentation stops. Put in a cask and seal securely and let it stand for six montlis. Then bottle and seal and keep in a cool place.
Pickles
BLUE GRASS
GREEN TOMATO PICKLE
peck of green tomatoes, dozen onions,
tablespoons of mustard, tablespoons of black pepper, lemon,
2 tablespoons of turmeric, 3^ pounds of best brown sugar, 2 ounces of white mustard seed,
ounces of celery seed, pods of red pepper, pints of vinegar, teaspoon of ground cloves, teaspoon of allspice.
Slice
tomatoes and onions and cover with salt
and let stand over night. Squeeze well through a
cloth; put in kettle and add ingredients, and boil till thick, stirring often to prevent sticking. Put in pint jars and seal.
BOURBON PICKLE Mrs. R. J. Neely
1 gallon of cucumbers, cut up,
1 quart of vinegar,
2 ounces of turmeric,
^ pound of ground mustard,
6 teacups of white sugar,
2 scant cups of flour,
^ teaspoon of red pepper,
9 tablespoons of ground cinnamon,
1 tablespoon of mace,
2 ground nutmegs,
^ teacup of mustard seed,
2 tablespoons of celery seed,
1 quart of small onions,
1 head of cauliflower.
Use white spine cucumbers, and sprinkle with salt and let them lie over night. If cucumbers are in brine, soak a day and night before using.
Heat the ingredients in the 1 quart of vinegar and let the flour thicken the mixture. Add 2
Records on this page
Blackberry CordialCauliflower PickleBlackberry WineStrawberry WineGrape WineGreen Tomato PickleBourbon Pickle