The art of German cooking and baking

Preparation: Peel the pears, cut them in halves or quarters and place on very clean baking pans. Cover the bottom of the oven with bricks and start a fire to produce moderate heat. Then place the pans on the bricks and dry the pears, turning them occasionally. This will require fully one day. Store the dried pears away in bags. — 362— No. 99— DRIED APPLES. Apples Preparation : Tlie process of drying apples is the same as that of drying pears. See No. 98, Dried Pears. Air the apples for a few days. No. 100—SUGARED LEMON AND ORANGE RIND. 1 lb. of lemon or orange rind 2 lbs. of sugar Preparation: Peel the oranges or lemons very thin and cut the rind, pack into jars and cover thickly with sugar. Close the jars well. No. 101— GREEN COLOR FOR COLORING ICES OR OTHER FOOD. White of an egg 20 coffee beans, (raw) Preparation; Rinse the coffee beans, and set aside in the beaten white of an egg for 13 hours in a covered dish; the nicely colored white of egg will then be found convenient to color ices or other sweetmeats. No. 102— GLAZED CHESTNUTS. Good chestnuts 1 lb. of sugar Boiling salt water % cup of water Preparation: Boil the chestnuts in salt water until they can be easily pierced with a pin or needle. Drain the water off and take off the brown thick shell and then the thin white skin underneath. String 4 to 5 chestnuts on a toothpick or thin stick so they do not touch. Boil the water and sugar until it is jelly-like, dip the stick with chestnuts in and turn them around in the sugar, take them out and dip and turn them once more, then hand them to a second person who will turn them until the sugar is cooled. Place them in an upright position into a dish and put in a dry place until you strip them from the stick to serve. No. 103— ROASTED ALMONDS. 1 lb. of sweet almonds hi vanilla bean % pt. of water 1 lb. of sugar A few drops of oil Preparation: Boil the sugar, water and vanilla for 15 minutes and add the blanched almonds. Stir them until they pop, then pour them into oiled dishes. —363 — No. 104— SALTED ALMONDS. Almonds Fin© salt Hot lard Preparation: Put blanched, sweet almonds into clean, boiling lard for 1 minute. Then take them out with a skimmer and place on pans lined with blotting paper to drain off the lard. Dust them with very fine salt and dry them in the oven. No. 105— CANNED SPRING CHICKEN. Chicken cut into desirable pieces Salt and pepper to taste Preparation: Dress the chickens, cut into desirable pieces, wash and pack into Economy jars. Salt and pepper to taste, pour on cold water to fill the jars, close them and boil in a wash boiler with cold water enough to cover the jars by 1 inch. Cover the bottom of the boiler with several thicknesses of cloth. Put the cover on the boiler and boil for 3 hours. When cold, take out the jars and store them in a cool place. No. 106— CANNED SALMON OR OTHER LARGE FISH. Preparation: Dress and wash the fish and remove the backbone. Cut it into pieces that will go into a jar, sprinkle with salt and pepper and fill the jars with cold water. Close the jars and boil them in a boiler as before for 3 hours. When cold, store them in a cool place. No. 107— CANNED FRIED CHICKEN, DUCK OR WILD GAME. Chicken Water Butter lor frying Salt and pepper Preparation: Carefully dress and prepare the fowl, bake quickly in the oven for 20 minutes, then cut into desirable pieces, leaving the bones in. Sprinkle with salt and pepper, and fill the jars with the hot meat. Make a gravy from the drippings and pour it on hot to cover the meat well. Close the jars and boil in a covered boiler as before for 3 hours. The water in the boiler must cover the jars by 1 inch. When they are cold, put them into a cool place. No. 108— MINOE MEAT. For About 22 Pint Glasses. 1 pk. green tomatoes 2 cans syrup 1 tsp. nutmeg 1 cup cold water 1 cup vinegar 1 tbsp. allspice