GRAB ARP ijbger Reh HCV Es
Take the red Siberian crab apple, wash and wipe dry, leave the
stems on, put in water to cover, and let come to a boil; take up,
iet cool, and carefully remove the skins; weigh, allow one pound
of sugar to every pound of fruit; make syrup, flavor with the
juice of one lemon to every three pounds; put the crab apples
on, and cook until clear; put in jars while hot.
The Constant Use of
Abbey’s Effervescent Salt
Keeps you in excellent health the year ’round.
150
R, K RK, & P, apa i Fl
SK are well known for their square deal-
ings. Prices all marked in plain
Fu patti re figures and always uniform.
PEAR TPREOER Vii.
Pare, cut in halves, core and weigh; allow three-quarters oi a
pound of sugar to a pound of fruit; make syrup, and drop the
fruit in it; cook slowly;when done, take up, and place in glass
jars; boil the syrup slow, pour over, and seal.
RASPBERRY 1) uM,
Equal weights of raspberries and sugar✪ Raspberry Jam. Put the berries in a
large earthen dish, and cover with the sugar; let set over night.
In the morning put the mixture into the preserving kettle, and
stew gently two hours, removing the scum that rises, then seal.
PRESERVED STRAWBERRIES.
To one pound of berries use three-fourths of a pound of
sugar✪ Preserved Strawberries, in layers (no water). Place in a kettle on back of the
stove until the sugar is dissolved into syrup; then let come to
a boil, stirring from the bottom. Spread on platters, not too
thickly, and set out in the hot sun till the syrup thickens—it
may take two or three days. Keep in tumblers or bowls like
jelly. Strawberries done in this way retain their color and
flavor.
JEL ELE DIST RAW BERR TES
Jellied strawberries are made by melting two ounces of gela-
tine in a little cold water; squeeze the juice from a quart of
currants, and add to the gelatine, and sweeten; stem a pint and
a half of ripe strawberries✪ Jellied Strawberries; mix in the currant juice; turn into
«x mould: set on ice to harden, and serve with cream.
LUBY’S “rms” HAIR
151
rps, Lyman’s Fluid Coffee
MADE FROM
GENUINE MOCHA AND JAVA COFFEE
ea a
ayn (
Requires less sugar than other coffees, as the bitter
principle is excluded.
ICE CREAMS.
SEM
PiVACiiweND APRICOT ICHCREAM.
To make a small quantity, a pint of cream and a pint of the
pulp oi thoroughly ripe fruit will suffice. Break the kernels,
peel thesnuts,-split them in two: and infuse in a gill of syrup
with the fourth part of a vanilla bean. To the cream and the
fruits add ten ounces of powdered sugar and the infusion.
Strain through a very fine sieve, and freeze.
STRAWBERRY ICE CREAM:
To’ make strawbefry ice cream put a. quart of cream in a
saucepan with a pound of sugar; set on the fire, and stir until the
sugar is dissolved; take off the stove, and set aside to cool; stem
half a gallon of ripe strawberries✪ Strawberry Ice Cream; add a pound of sugar to
them; mash and let stand for one hour; strain into a quart of
cold cream; mix with the sweetened cream; turn into a freezer,
and freeze.
PIN DAR DEE TC BiG rah:
Mix a pint of milk and twelve ounces of sugar, also a pint
of pineapple juice; strain through a fine sieve, and freeze. In-
stead of using the juice, thin slices may be cut from the pineap-
ple, laid in a vessel, and covered with a boiling syrup of thirty-
two degrees; strain, cool off, and freeze.
old, Exchanged, Tuned and Repaired.
® S ; :
Pianos W. H. LEACH, 49 Metcalfe St.
Formerly manager for one of the Leading Piano Stores in Montreal.
mRvVYTer=— Telephone 3898.
152
BOVRIL
1 OZ. contains more Nutrition than 1 lb. of
Beef Extract, or Home-made Beef Tea.
STRAWBERRY ICE CREAM.
Add three pints of cream and a pint of milk to a quart of
strawberry juice and two pounds of powdered sugar. Melt the
sugar, strain the whole through a silk sieve, and freeze. Cherry,
currant or raspberry juice may be substituted for that of straw-
berries.
Page 63 · 4 recipe records on this page
Presented as published in 1898. 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
A modernized reading is not available for this page yet. You are seeing the original text.
GRAB ARP ijbger Reh HCV Es
Take the red Siberian crab apple, wash and wipe dry, leave the
stems on, put in water to cover, and let come to a boil; take up,
iet cool, and carefully remove the skins; weigh, allow one pound
of sugar to every pound of fruit; make syrup, flavor with the
juice of one lemon to every three pounds; put the crab apples
on, and cook until clear; put in jars while hot.
The Constant Use of
Abbey’s Effervescent Salt
Keeps you in excellent health the year ’round.
150
R, K RK, & P, apa i Fl
SK are well known for their square deal-
ings. Prices all marked in plain
Fu patti re figures and always uniform.
PEAR TPREOER Vii.
Pare, cut in halves, core and weigh; allow three-quarters oi a
pound of sugar to a pound of fruit; make syrup, and drop the
fruit in it; cook slowly;when done, take up, and place in glass
jars; boil the syrup slow, pour over, and seal.
RASPBERRY 1) uM,
Equal weights of raspberries and sugar. Put the berries in a
large earthen dish, and cover with the sugar; let set over night.
In the morning put the mixture into the preserving kettle, and
stew gently two hours, removing the scum that rises, then seal.
PRESERVED STRAWBERRIES.
To one pound of berries use three-fourths of a pound of
sugar, in layers (no water). Place in a kettle on back of the
stove until the sugar is dissolved into syrup; then let come to
a boil, stirring from the bottom. Spread on platters, not too
thickly, and set out in the hot sun till the syrup thickens—it
may take two or three days. Keep in tumblers or bowls like
jelly. Strawberries done in this way retain their color and
flavor.
JEL ELE DIST RAW BERR TES
Jellied strawberries are made by melting two ounces of gela-
tine in a little cold water; squeeze the juice from a quart of
currants, and add to the gelatine, and sweeten; stem a pint and
a half of ripe strawberries; mix in the currant juice; turn into
«x mould: set on ice to harden, and serve with cream.
LUBY’S “rms” HAIR
151
rps, Lyman’s Fluid Coffee
MADE FROM
GENUINE MOCHA AND JAVA COFFEE
ea a
ayn (
Requires less sugar than other coffees, as the bitter
principle is excluded.
ICE CREAMS.
SEM
PiVACiiweND APRICOT ICHCREAM.
To make a small quantity, a pint of cream and a pint of the
pulp oi thoroughly ripe fruit will suffice. Break the kernels,
peel thesnuts,-split them in two: and infuse in a gill of syrup
with the fourth part of a vanilla bean. To the cream and the
fruits add ten ounces of powdered sugar and the infusion.
Strain through a very fine sieve, and freeze.
STRAWBERRY ICE CREAM:
To’ make strawbefry ice cream put a. quart of cream in a
saucepan with a pound of sugar; set on the fire, and stir until the
sugar is dissolved; take off the stove, and set aside to cool; stem
half a gallon of ripe strawberries; add a pound of sugar to
them; mash and let stand for one hour; strain into a quart of
cold cream; mix with the sweetened cream; turn into a freezer,
and freeze.
PIN DAR DEE TC BiG rah:
Mix a pint of milk and twelve ounces of sugar, also a pint
of pineapple juice; strain through a fine sieve, and freeze. In-
stead of using the juice, thin slices may be cut from the pineap-
ple, laid in a vessel, and covered with a boiling syrup of thirty-
two degrees; strain, cool off, and freeze.
old, Exchanged, Tuned and Repaired.
® S ; :
Pianos W. H. LEACH, 49 Metcalfe St.
Formerly manager for one of the Leading Piano Stores in Montreal.
mRvVYTer=— Telephone 3898.
152
BOVRIL
1 OZ. contains more Nutrition than 1 lb. of
Beef Extract, or Home-made Beef Tea.
STRAWBERRY ICE CREAM.
Add three pints of cream and a pint of milk to a quart of
strawberry juice and two pounds of powdered sugar. Melt the
sugar, strain the whole through a silk sieve, and freeze. Cherry,
currant or raspberry juice may be substituted for that of straw-
berries.