Boston Cooking-School cook book

Oranges Candied cherries Raisins Candied pineapple Wipe oranges, make 3 holes through each orange at right angles to one another, using a pencil-shaped vegetable cutter. Stuff with fruit, filling center first. Cover with boiling water and boil 20 minutes. Drain, cover with water, and repeat 3 times. Strain, cover with a sirup made of 2 parts sugar to 1 part water and cook to 220° F. Let stand until cold. Again bring to boiling point and cook to 220° F. Cool and repeat until skin is tender enough to pierce with toothpick. Bring to boiling point. These oranges may be put into sterilized jars and sealed. 188 THE BOSTON COOKING-SCHOOL COOK BOOK BAKED ORANGES Cover with cold water, bring to boiling point, simmer 14 hour. Cut slice off top, put 1 teaspoon sugar in each and bake in pan with turkey. PHILADELPHIA RELISH 2 cups cabbage, finely shredded 14 teaspoon mustard seed 2 green peppers, finely chopped ¥ teaspoon salt 1 teaspoon celery seed 2 tablespoons brown sugar V4 cup vinegar Mix ingredients in order given. PEARS, PEACHES, OR APRICOTS, PIQUANT Arrange canned fruit halves on broiler or shallow baking pan, cut side up. Drain crushed pineapple and put 1 teaspoonful in each half. Sprinkle with French dressing and broil until thoroughly heated. SAUTEED PINEAPPLE Drain canned, sliced pineapple from sirup and dry on a towel. Sauté in butter until delicately browned. GLAZED PINEAPPLE Empty a can of sliced pineapple into a shallow granite-ware baking pan, not allowing slices to overlap one another. Place over very slow heat and simmer 2 or 3 hours, or until pineapple is almost transparent. Garnish center of each with a glacéed cherry. PRUNES IN BACON Steam prunes until tender but not soft. Remove pits. Wrap in half slice of bacon. Arrange on skewer and bake in hot oven until bacon is crisp. Remove from skewer and serve on platter around meat. Chutney Prunes. Stuff with chutney before wrapping in bacon. STUFFINGS, GARNISHES AND RELISHES 189 DEVILED ALMONDS 24 cup blanched and shredded 2 tablespoons chopped pickles almonds 1 tablespoon Worcestershire Butter Sauce 1 tablespoon chutney ¥4 teaspoon salt Few grains cayenne Fry almonds until well browned, using enough butter to prevent almonds from burning. Mix remaining ingredients, pour over nuts, and serve as soon as thoroughly heated. DEVILED RAISINS Remove stems from large selected raisins and cook in hot salad oil until plump. Drain on brown paper and sprinkle with salt and paprika. FRAPPES CLAM FRAPPE 20 clams 1% cup cold water Wash clams thoroughly, changing water several times; put in stewpan with cold water, cover closely, and steam until shells open. Strain liquor, cool, and freeze (p. 576). CRANBERRY FRAPPE 1 quart cranberries 2 cups sugar 2 cups water Juice 2 lemons * Cook cranberries and water 8 minutes; then force through a sieve. Add sugar and lemon ce, and freeze (p. 576). FROZEN CRANBERRIES 4 cups cranberries 21% cups sugar 1% cups boiling water Pick over and wash cranberries, add water and sugar, and cook 10 minutes, skimming during the cooking. Rub through a sieve, cool, and freeze (p. 576). 190 THE BOSTON COOKING-SCHOOL COOK BOOK CREME DE MENTHE ICE To Lemon Ice (p. 579) add 2 tablespoons Creme de Menthe and freeze (p. 576). CURRANT ICE 4 cups water 11% cups sugar 2 cups currant juice Boil sugar and water 5 minutes. Add juice, cool, and freeze (p. 576). GERMAN PUNCH 2 cups water 1 cup sugar 134 cups tomatoes 3 tablespoons lemon juice 3 apples, cored, pared, Piece ginger root and chopped 3 tablespoons maraschino Mix ingredients, except sirup, and cook 35 minutes. Rub through a sieve, add maraschino, and freeze to a mush (p. 576). POMONA FRAPPE 134 cups sugar 1 quart sweet cider 4 cups water 2 cups orange juice Y cup lemon juice