Stew apples in as little water as possible, and to 7 cups of pulp add
1% cups sugar, 1 teaspoon pepper, 1 teaspoon cloves, 1 teaspoon cinna-
mon, I teaspoon ginger, and 2 medium-sized onions chopped very fine.
Beat well together, and then add 1 teaspoon salt and 1 cup vinegar✪ Apple Catsup.
Stir well until all the ingredients are blended, then boil 1 hour and
bottle while hot. Fill top of jar with vinegar to exclude air and pre-
vent mould.
CHILI SAUCE— Mrs. J. L.Tharp.
8 large tomatoes, 4 large Chili peppers, 4 red peppers, 1 large onion,
1 tablespoon of sugar, 1 of ginger, 1 of cloves, 1 of allspice, 1 of salt, 2
cups of vinegar✪ Chili Sauce. Boil down to half the quantity.
CHILI SAUCE— Mrs. W. F. Jones.
12 large ripe tomatoes pared, 2 large onions, 4 bell peppers, 1 Chili, 1
tablespoon salt, 4 tablespoons sugar, and 2 teacups vinegar; chop the
onions and peppers fine, put all together in a kettle, and let them sim-
mer about 2 hours when it should be quite thick. If one likes a hotter
sauce, use more Chilis.
SPICED CURRANTS — Mrs. J. L^Tharp.
' 5 pounds picked currants, 4 pounds sugar, 1 pint vinegar, % table-
spoon ground cloves, % tablespoon allspice, % tablespoon cinnamon, 1
dozen whole cloves✪ Spiced Currants. Put all together and boil % of an hour. This
strained makes soy.
X90 picki.es, catsups, etc.
TO PICKLE OLIVES— Mrs. W. F. Jones.
Dissolve a 1-pound can of Babbitt's Potash in 5 gallons of water.
Wasli the olives and put in only enough to have the lye simply cover
them. Stir every few hours and taste. When the bitter is almost gone
(the time varying from 24 hours to 9 days), pour off the lye and soak in
clear cold water 24 hours, changing frequently, but the olives must not
get soft or mushy. Make a brine of 14 ounces of salt✪ To Pickle Olives to a gallon of
water, and pour it cold over the olives. Change this brine several
times until the lye taste is gone. Bottle cold, filling the bottles well.
I have excellent results preserving ripe olives by this recipe.
192 ADVERTISEMENTS
I SAN RAFAEL |
I SKATING RINK |
i Third Street, below A. i
•!♦ Open 10 to 12 a. m , 2to 5 p. m. and 8 to 10:30 p. m. ♦^»
f t
t PRICES OF ADMISSION I*:
X MorniBg and Afternoon 10 cts. *j*
♦•• Evening - - 15 cts. '^
♦j* Skates — Morning and afternoon IS cts. .j»
X Skates — Evenings ■ 25 cts. ;?;
♦!♦ Commutation Tickets, good for ten admissions, with ♦»;
t*I use of skates - $2 50 .|.
t A
X Instructors always in attendance, morning and afternoon. X
X CLOSED ON SUNDAYS .^
♦>«X~X«»X««X-XK~><~XK~X'0<'<~X~X'<"X~X«<">*<~X«<~X'<~X"X«<«Y
i I
I Marin County Tocsin |
I Established 1879 ?
•i? PUBLISHED EVERY SATURDAY S
t t
T t
? V'
X X
I SOCIETY PRINTERS t
X Mercantile Printing of every description X
% X
t Book, Brief and Transcript Printing a specialty. \
±
t
TOCSIN PUBLISHING CO. |
Over Hotaling Bank, San Rafael. ^:
M*<'^X"XKK'"X»<KK'"X»**»X'<*<~X^t~K"X»<^H><«X
Jellies and proits.
Make all jellies or preserves In granite or porcelain pans.
Fruit for jelly should not be quite ripe.
Pill the jars, run a knife to the bottom and then around the edge,
that the air bubbles may rise.
Have the fruit hot, fill the jars full, screw the covers tight (the rub-
ber rings must be new each year) ; to test the tightness of the covers.
turn the jars upside down and let them so remain for several hours.
Boiling jelly after the sugar is in makes it dark in color.
Fruit steamed in the jar, and a syrup poured over it afterwards, is
nicest.
CURRANT JELLY— Mrs. W. F. Jones. ✪ Currant Jelly
Page 88 · 6 recipe records on this page
Presented as published in 1906. 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
Stew apples in as little water as possible, and to 7 cups of pulp add 1% cups sugar, 1 teaspoon pepper, 1 teaspoon cloves, 1 teaspoon cinnamon, I teaspoon ginger, and 2 medium-sized onions chopped very fine. Beat well together, and then add 1 teaspoon salt and 1 cup vinegar. Stir well until all the ingredients are blended, then boil 1 hour and bottle while hot. Fill top of jar with vinegar to exclude air and prevent mould.
CHILI SAUCE— Mrs. J. L.Tharp.
8 large tomatoes, 4 large Chili peppers, 4 red peppers, 1 large onion, 1 tablespoon of sugar, 1 of ginger, 1 of cloves, 1 of allspice, 1 of salt, 2 cups of vinegar. Boil down to half the quantity.
CHILI SAUCE— Mrs. W. F. Jones.
12 large ripe tomatoes pared, 2 large onions, 4 bell peppers, 1 Chili, 1 tablespoon salt, 4 tablespoons sugar, and 2 teacups vinegar; chop the onions and peppers fine, put all together in a kettle, and let them simmer about 2 hours when it should be quite thick. If one likes a hotter sauce, use more Chilis.
SPICED CURRANTS — Mrs. J. L. Tharp.
' 5 pounds picked currants, 4 pounds sugar, 1 pint vinegar, % tablespoon ground cloves, % tablespoon allspice, % tablespoon cinnamon, 1 dozen whole cloves. Put all together and boil % of an hour. This strained makes soy.
X90 picki.es, catsups, etc.
TO PICKLE OLIVES— Mrs. W. F. Jones.
Dissolve a 1-pound can of Babbitt's Potash in 5 gallons of water. Wasli the olives and put in only enough to have the lye simply cover them. Stir every few hours and taste. When the bitter is almost gone (the time varying from 24 hours to 9 days), pour off the lye and soak in clear cold water 24 hours, changing frequently, but the olives must not get soft or mushy. Make a brine of 14 ounces of salt to a gallon of water, and pour it cold over the olives. Change this brine several times until the lye taste is gone. Bottle cold, filling the bottles well. I have excellent results preserving ripe olives by this recipe.
I SKATING RINK |
i Third Street, below A. i
•!♦ Open 10 to 12 a. m , 2to 5 p. m. and 8 to 10:30 p. m. ♦^»
f t
t PRICES OF ADMISSION I*:
X MorniBg and Afternoon 10 cts. *j*
♦•• Evening - - 15 cts. '^
♦j* Skates — Morning and afternoon IS cts. .j»
X Skates — Evenings ■ 25 cts. ;?;
♦!♦ Commutation Tickets, good for ten admissions, with ♦»;
t*I use of skates - $2 50 .|.
t A
X Instructors always in attendance, morning and afternoon. X
X CLOSED ON SUNDAYS .^ ♦>«X~X«»X««X-XK~><~XK~X'0<'<~X~X'<"X~X«<">*<~X«<~X'<~X"X«<«Y
i I
I Marin County Tocsin |
I Established 1879 ?
•i? PUBLISHED EVERY SATURDAY S
t t
T t
? V'
X X
I SOCIETY PRINTERS t
X Mercantile Printing of every description X
% X
t Book, Brief and Transcript Printing a specialty. \
±
t
TOCSIN PUBLISHING CO. |
Over Hotaling Bank, San Rafael. ^:
M*<'^X"XKK'"X»<KK'"X»**»X'<*<~X^t~K"X»<^H><«X
Jellies and proits.
Make all jellies or preserves In granite or porcelain pans.
Fruit for jelly should not be quite ripe.
Pill the jars, run a knife to the bottom and then around the edge, that the air bubbles may rise.
Have the fruit hot, fill the jars full, screw the covers tight (the rubber rings must be new each year) ; to test the tightness of the covers. turn the jars upside down and let them so remain for several hours.
Boiling jelly after the sugar is in makes it dark in color. Fruit steamed in the jar, and a syrup poured over it afterwards, is nicest.
CURRANT JELLY— Mrs. W. F. Jones.
Records on this page
Apple CatsupChili SauceChili SauceSpiced CurrantsTo Pickle OlivesCurrant Jelly