The Improved Method of Canning Strawberries and Rasp- berries by Simply Compounding a Syrup — No Other Ber- ries Can be Done This Way 272 ' Tomato Butter 284 To Make Any Kind of Fruit Jelly 278 To Make Jelly From Any Kind of Berries 279 To Make Preserves of Citron or Watermelon Rind 276 To Preserve Peaches 274 To Test to See if Air-Tight 271 PICKLES, ETC Canteloupe Pickle 291 Chili Sauce 295 Chopped Cabbage Pickle 288 Chow-Chow Pickle 290 Grandmother's Mango Pickle 287 Green Tomato Pickle 289 Green Tomato Sweet Pickle 288, 290 Hints on Their Management 286 Jack's Gingered Pears 290 Mother's Peach Sweet Pickle 287 Mother's Whole Cabbage Pickle — To Maiie the Liquor. . . 289 My Mother's Chopped Cabbage Pickle 289 Oil Cucumbers 292 Premium Mustard Pickle 290 Raisin Pickle 288 Stuffed Cucumbers 292 Stuffed Bell Pepper Pickles 291 The Most Improved Method for Making Pickles 286 To Pickle Onions 291 Tomato Catsup 293 Tomato Catsup (No. 2) 293 Tomato Catsup (No. 3) 294 Tomato Catsup— Recipe for Making a Small Quantity 294 Tomato Soy 295 Tomato Soy— Fine 294 zviii Indai. CANDIES, ETC. Another Cream Candy 298 Brandied Cherries 307 Butter Scotch 298, 299, 301 Candy Making 296 Chocolate Caramels 300, 301 Chocolate Creams 298 Chocolate Kisses 300 Clear Peanut Candy 302 Cocoanut Balls 297 Cocoanut Bars 302 Cocoanut Candy 300 Cocoanut Caramels 297 Creamed Grai>es and Oranges 306 Cream Candy 298, 299, 301 Fig Candy 299 Glace Fruits 306 How to Crystallize Fruit 305 Kisses 297 Lemon Drops 297 Molasses Candy 300 Molasses Candy of Our Grandfather's Time 301 Nougat 301 Nut Creams 304 Peanut Molasses Candy 301 Peppermint Drops 304 Pop-Corn Balls , 300 Raspberry Drops 299 Sugar Candy 299 Syrup Making 296 To Blanch Almonds 300 To Crystallize Any Fruit That Will Keep Its Form; also Nuts 305 To Glace Fruits 304 To Make Walnut Cream Candy, Dates and Fruit Cream. . . 302 ■WINES, CORDIALS, ETC A Superior Blackberry Wine 310 A True Temperance Beverage 315 Alsace Lorraine 317 Bischoft (Nineteenth Century) 317 Bischoft (Twelfth Century) 317 Blackberry Cordial , 314, 315 Blackberry Wine 310 Brenton Lemonade 316 Champagne Cup 309 inaex. xix Champagne Punch 316 Claret Cup 310 Creme a la Jardiniere 313 Dewberry Cordial 314 Elderberry "Wine 312 Ginger Beer 316 Ginger Puff 313 Klondike High Ball 313 Lemonade 317 Mixed Fruit Wine 310 Mulled Claret 312 Orange Sherbet 320 Pequette, the New French Drink 312 Peaches in Brandy 313 Pineapple Sherbet 320 JPoInters on Claret 309 Haspberry Syrup 319 Raspberry Vinegar 319 Boyal Strawberry Acid 315 Sir Roger De Coverley 316 Sirop De Groseille (Currant Syrup) 316 Strawberry Acid 315 Strawberry, Cherry or Currant Shrub 319 Strawberry Sherbet 320 The MacDonald Cocktail 313 The Service of Wines 308 To Make Currant Wine 311 Unfermented Grape Juice 318 Wine Sangaree ot Port Madeira 312

AI-modernized reading of the original text

The Improved Method of Canning Strawberries and Raspberries by Simply Compounding a Syrup — No Other Berries Can be Done This Way 272 ' Tomato Butter 284 To Make Any Kind of Fruit Jelly 278 To Make Jelly From Any Kind of Berries 279 To Make Preserves of Citron or Watermelon Rind 276 To Preserve Peaches 274 To Test to See if Air-Tight 271 PICKLES, ETC Canteloupe Pickle 291 Chili Sauce 295 Chopped Cabbage Pickle 288 Chow-Chow Pickle 290 Grandmother's Mango Pickle 287 Green Tomato Pickle 289 Green Tomato Sweet Pickle 288, 290 Hints on Their Management 286 Jack's Gingered Pears 290 Mother's Peach Sweet Pickle 287 Mother's Whole Cabbage Pickle — To Maiie the Liquor. . . 289 My Mother's Chopped Cabbage Pickle 289 Oil Cucumbers 292 Premium Mustard Pickle 290 Raisin Pickle 288 Stuffed Cucumbers 292 Stuffed Bell Pepper Pickles 291 The Most Improved Method for Making Pickles 286 To Pickle Onions 291 Tomato Catsup 293 Tomato Catsup (No. 2) 293 Tomato Catsup (No. 3) 294 Tomato Catsup— Recipe for Making a Small Quantity 294 Tomato Soy 295 Tomato Soy— Fine 294 xviii Index. CANDIES, ETC. Another Cream Candy 298 Brandied Cherries 307 Butter Scotch 298, 299, 301 Candy Making 296 Chocolate Caramels 300, 301 Chocolate Creams 298 Chocolate Kisses 300 Clear Peanut Candy 302 Cocoanut Balls 297 Cocoanut Bars 302 Cocoanut Candy 300 Cocoanut Caramels 297 Creamed Grapes and Oranges 306 Cream Candy 298, 299, 301 Fig Candy 299 Glace Fruits 306 How to Crystallize Fruit 305 Kisses 297 Lemon Drops 297 Molasses Candy 300 Molasses Candy of Our Grandfather's Time 301 Nougat 301 Nut Creams 304 Peanut Molasses Candy 301 Peppermint Drops 304 Pop-Corn Balls , 300 Raspberry Drops 299 Sugar Candy 299 Syrup Making 296 To Blanch Almonds 300 To Crystallize Any Fruit That Will Keep Its Form; also Nuts 305 To Glace Fruits 304 To Make Walnut Cream Candy, Dates and Fruit Cream. . . 302 ■WINES, CORDIALS, ETC A Superior Blackberry Wine 310 A True Temperance Beverage 315 Alsace Lorraine 317 Bischoft (Nineteenth Century) 317 Bischoft (Twelfth Century) 317 Blackberry Cordial , 314, 315 Blackberry Wine 310 Brenton Lemonade 316 Champagne Cup 309 INDEX. xix Champagne Punch 316 Claret Cup 310 Creme a la Jardiniere 313 Dewberry Cordial 314 Elderberry "Wine 312 Ginger Beer 316 Ginger Puff 313 Klondike High Ball 313 Lemonade 317 Mixed Fruit Wine 310 Mulled Claret 312 Orange Sherbet 320 Pequette, the New French Drink 312 Peaches in Brandy 313 Pineapple Sherbet 320 Pointers on Claret 309 Raspberry Syrup 319 Raspberry Vinegar 319 Royal Strawberry Acid 315 Sir Roger De Coverley 316 Sirop De Groseille (Currant Syrup) 316 Strawberry Acid 315 Strawberry, Cherry or Currant Shrub 319 Strawberry Sherbet 320 The MacDonald Cocktail 313 The Service of Wines 308 To Make Currant Wine 311 Unfermented Grape Juice 318 Wine Sangaree ot Port Madeira 312

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