The art of German cooking and baking

Preparation: Peel the pumpkin, cut in halves, scoop out the seeds and all juicy or thready matter. Cut the flesh into slices 1/4 inch thick and put into 1 qt. of cold vinegar mixed with 21^ qts. of cold water. Let it stand 12 hours. Then boil the sugar, % qt. of water and the spices tied into a white cloth 1 minute. Add the sliced pumpkin after draining it well. —346— and boil until tender and transparent. Put into jars, boil down the syrup until it thickens, fill up the jars with it while boiling hot, cover with a brandy paper, close and treat them as in No. 1. No. 34^GREEN OR SMALL YELLOW ORANGES. 60 small oranges 3 lbs. of sugar % qt. of water Preparation: Prick the oranges with a fork and blanch them in water for 5 minutes. Then cover them with water and let them stand 10 days, changing the water twice daily. On the eleventh day boil the sugar and % qt. of water 5 minutes, skim and pour cold on the well drained oranges. On the twelfth day pour off the sugar water and boil it until it gets thick. Put in the oranges, let them boil a few minutes and then fill the jars. If necessary, boil the sugar water a little more, pour it over the oranges, close the jars tightly and treat them as in No. 1. No. 35— PICKLED WALNUTS. 1 lb. of green walnuts 20 grams of whole cinnamon 1 lb. of sugar 1 cup of water Preparation: The walnuts must be picked before they form a hard shell. Clean the walnuts well and let stand in water 14 days, changing the water once a day. Then drain well and boil until tender in fresh water. Boil the sugar, water and cinnamon 1 minute, add the nuts and boil a few minutes, pour into a porcelain dish and let stand 3 days, tihen boil again a few minutes and fill the nuts into jars. Boil the syrup if it is not thick enough and pour it over the nuts cold, then close the jars well. No. 36— GREEN ALMONDS. 60 green almonds 1% lbs. of sugar 4 qts. of water Vi lb. of wood ashes 1 pt. of water % tsp. of bishop extract Preparation : The almonds must be green, but soft enough to be easily pierced with a fork. Mix the wood ashes and 4 qts. of water and boil until the mixture feels greasy. Now put in the almonds and boil them until the skin can be pulled off. After skinning them, put them into fresh water, pierce them with a fork, put into hot water, set them on the stove and let them simmer, but not boil, until they are soft. Pour off the water, put on fresh cold water and let stand until the next day. Now boil the sugar in 1 pt. of water until it gets thick and pour it cold over the well drained almonds. The next day pour off the sugar water, boil it again, and when cold, pour over the nuts and let stand another day. The third day repeat the cooking again, add the bishop extract, when cold, pour it over the almonds in the jars and close them tightly. No. 37— GRAPES. 3 lbs. of grapes % lb. of sugar % cup of water Preparation: Boil the sugar and water 5 minutes, pour over the grapes and let stand for 12 hours. After this time pour off the sugar water, bring it to boil, add the grapes, let them boil a few minutes and put into jars. Boil the syrup down thick, pour over the grapes hot, close the jars tightly and treat them as in No. 1. Remarks: The little seeds are taken out with a skimmer. How to Make Jelly, Marmalade and Jam. No. 38— STRAWBERRY MARMALADE. 1 lb. of strawberries % lb. of sugar Brandy paper Preparation: Rub the prepared strawberries through a sieve, then mix with sugar and boil down to a thick marmalade, stirring constantly. Fill it into jars, let it get cold, put on a piece of brandy paper and close the jars well, or tie them up with parchment paper. No. 39— RASPBERRY JELLY. 4 lbs. of raspberries 1 pt. of water 2 lbs. of currants 2 % lbs. of sugar Brandy paper