Cooking in the elementary schools, January, 1922

1. Pare and cut tomatoes into small pieces, add the sugar and thinly sliced lemon. 2. Cook 25 minutes, stirring to keep from burning. 3. Remove from fire, skim and seal in sterilized jars. Page 31 CANNING (Continued) MELON RIND PICKLES 1. Pare and cut into pieces the rind of a melon or ripe cucumber. 2. Cover with a brine, made by dissolving 1 T. salt in a quart of water. 3. Boil the rind in this brine until easily pierced with a fork. 4. Drain. 5. Make a syrup by boiling 1 pt. of vinegar with 2 lbs. of sugar, ?i T. of whole cloves and a stick of cinnamon for 2 min. 6. Add part of the rind and cook for 10 min. 7. Drain and use syrup for a second lot of pickles. 8. When the second lot is done, boil down the syrup and pour over the pickles. A syrup of the same proportions may be used for peach or apple pickles. 6 ripe tomatoes 1 green pepper y2 red pepper 1 onion 1 c. vinegar CHILI SAUCE 2 T. sugar 1 T. salt ^ t. ground cloves V2 t. cinnamon 1. Peel tomatoes and cut into small pieces. 2. Wash peppers, remove seeds and chop finely. 3. Peel onion and chop finely. 4. Add remaining ingredients and cook about % hour. 5. Fill sterilized jars with the boiling sauce and seal. PICCALILLI 1 qt. chopped green tomatoes 1 c. chopped cabbage Xy-i white onions, chopped 3 T. salt 2 sticks cinnamon Y\ t. ground mustard 2 t. whole allspice Yi c. brown sugar 2 c. vinegar celery seed 2 t. whole cloves 1. Tie the cinnamon, allspice and cloves loosely in a piece of cheese cloth. 2. Mix all the ingredients and boil for 15 minutes. 3. Remove the bag of spices and seal hot. Page 32 JELLY AND PRESERVES Jelly is made from two general types of fruit, soft and hard fruits. Currants and grapes are soft fruits. Apples, crab apples and quinces are hard fruits. CURRANT or GRAPE JELLY L Wash and pick over fruit. 2. Measure. 3. Add one-half as much water as fruit and boil until the fruit thoroughly breaks open (from 5 to 10 minutes). 4. Drain through one thickness of cheese cloth. 5. Bring juice to boiling point. 6. Boil 2 minutes and drain through two thicknesses of cheese cloth. 7. Measure juice and add three-fourths as much sugar. 8. Boil until it sheets on a cold spoon or until two drops run into each other. 9. Skim. 10. Pour into sterilized glasses and allow to stand uncovered at least twenty-four hours. 11. Seal with paraffin. NOTE — Where water is used to extract fruit juices, never use equal amounts of sug'ar as ^he result is apt to be of a syrupy consistency instead of jelly. Do not skim jelly during the cooking process. CRAB APPLE JELLY L A\'ash and quarter apples. 2. Remove cores only when necessary. 3. Measure and add an equal amount of water. 4. Cook until apples are thoroughly broken. 5. Drain and proceed as in grape jelly. NOTE — In making apple jelly use a tart apple and cut into small pieces. In making quince jelly always remove core and seeds, as they contain a sticky substance which prevents jelly from se'^ting. Pulp from fruit may be used to make marmalade. Cover jelly with paraffin. Be sure to melt the paraffin over a low flame. APPLE BUTTER OR MARMALADE