Boston Cooking-School cook book

Put 1 pint brandy in stone jar. Add various fruits as in season. To each quart of fruit, add same quantity of sugar. Stir mixture daily until all fruit has been added. Use raspberries, strawberries, apricots, peaches, cherries, and pineapples. SPICED RHUBARB. 2% pounds rhubarb 7% cup vinegar .2 pounds sugar 1 teaspoon cinnamon ¥% teaspoon clove Wipe rhubarb, skin, and cut stalks in 1-inch pieces. Put in preserve kettle, add remaining ingredients, bring to boiling point, and simmer until of the consistency of a marmalade. PEPPER RELISH I 1 peck red peppers 2 cups vinegar 2 cups cold water 1 cup brown sugar 1 cup salt 14 cup white mustard seed Wipe peppers, cut in halves, remove seeds, and put through meat chopper. Put in kettle and add water and salt; cover and let stand overnight. Drain and pour over vinegar, sugar, and mustard seed which have been brought to boiling point and boiled 2 minutes. Fill jars to overflow and adjust covers. PEPPER RELISH II 1 quart vinegar 15 large onions 12 green peppers, seeded 2 cups sugar 12 red peppers, seeded 3 tablespoons salt Put peppers and onions through chopper. Pour on boiling water. Drain. Cover with cold water, bring to boil, and drain. Bring vinegar, salt, and sugar to boil, add to chopped mixture, and boil 1 minute. RIPE TOMATO PICKLE (ALLERTON PICKLES) 3 pints tomato pulp 4 tablespoons salt 1 cup chopped celery 6 tablespoons sugar | 4 tablespoons chopped red 6 tablespoons mustard seed pepper 1 tablespoon grated nutmeg 4 tablespoons chopped 1 teaspoon cinnamon onion VY teaspoon clove 2 cups vinegar Wipe, peel, and chop ripe tomatoes; there should be 3 pints. Add remaining ingredients and stir until thoroughly blended. Put in a stone jar and cover. Let stand at least 1 week before using. This uncooked mixture will keep 6 months. BOTTLED TOMATO SAUCE 12 large tomatoes 2 onions 3 bunches celery 2 tablespoons salt 4 green peppers 2 tablespoons sugar 3 cups vinegar Peel and chop tomatoes and onions, put in kettle and add celery (from which root and leaves have been removed) and peppers, both finely chopped, and remaining ingredients. Bring to boiling point and simmer 144 hours. Fill bottles with mixture, cork, and seal. PICCALILLI Y bushel green tomatoes 3 pounds brown sugar 1% peck green peppers 2 ounces white mustard seed Y peck onions 6 ounces stick cinnamon 2 medium-sized cabbages 3 ounces cloves 1% cups salt 2 ounces allspice berries Vinegar Wash tomatoes and peppers, peel onions, and cut cabbages in quarters. Put the vegetables through food chopper, using a large knife. Sprinkle alternate layers of vegetables with salt, cover, and let stand overnight. Drain, add sugar, mustard seed, and the remaining spices, tied in a bag made of muslin or cheesecloth. Pour on vinegar just to cover vegetables, bring to the boiling point, boil 30 minutes. Remove spice bag, fill glass jars with mixture, and adjust covers. TOMATO AND CELERY RELISH 1 onion 1 tablespoon salt 1 large green pepper 2 tablespoons sugar 1 large bunch celery 2 allspice berries 2% cups canned or fresh 24 cup vinegar tomatoes Mix ingredients, heat gradually to boiling point, and cook slowly 11% hours. . Cayenne or mustard may be added if desired. CHOWCHOW I 2 quarts small green tomatoes \4 pound mustard seed 12 small cucumbers 2 ounces turmeric 3 red peppers ¥ ounce allspice 1 cauliflower Vg ounce pepper 2 bunches celery 1% ounce clove 1 pint small onions Salt 2 quarts string beans 1 gallon vinegar Prepare vegetables and cut in small pieces, cover with salt, let stand 24 hours, and drain. Heat vinegar and spices to boiling point, add vegetables, and cook until soft. CHOWCHOW II