FoodNetArchive

Delicacies

1929

Page 4 · 10 recipe records on this page

Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
— Mrs. Roger Norris Howe. Relishes Thursday Club Delicacies Rhubarb Conserve 2 lbs. rhubarb 1 orange 3 cups sugar l/2 lemon Y-z cup seeded raisins 1 cup walnuts meats Cut rhubarb in )A inch pieces, sprinkle with sugar, add raisins and orange, lemon cut in thin slices. Stand until juice accumulates, boil gently until thick, stirring frequently, add nut meats, boil 2 minutes and pour into glasses. — ]\lrs. Roger Norris Hence. Chili Sauce 10 ripe tomatoes (peeled) 2 cups vinegar 2 large onions 1 teaspoon cloves, allspice 2 green peppers ginger, cinnamon, nutmeg 1 Vi cups brown sugar and salt Cook until thick and seal in jars. Tomatoes, onions and peppers should be chopped fine. — Mrs. Oliver Lyons. Cucumber Relish Chop separately and sprinkle with salt over night, ten large cucumbers and four large onions. Rinse well, boil two cups of vinegar, one-half cup of sugar, add onions, and boil three minutes. Add one-half teaspoon of mustard seed and one teaspoon of celery seed. Add cucumbers and boil three min- utes. Can while hot. This will make two quarts. —Mrs. Rue! Liggett. Sweet Watermelon Pickles Boil the watermelon rind, after it is peeled, in water. enough to cover and a piece of alum the size of a bean, until it looks clear. Drain thoroughly and to seven lbs. of rind take e> ' _> lbs. of sugar and 1 pint of cider vinegar, four large s'.icks of cinnamon, 1 lb. of raisins. Boil up sugar, cinnamon, raisins, vinegar, then put in the melon rind. Bring to a good boil, then put in jars and seal. ■ — Mrs. Fred J. Allen. —12— Thursday Club Delicacies Relishes Pickled Figs 2 lbs. sugar Y\ cup whole cloves 1 pint vinegar 1 cup brown sugar 1 ■_> enp cinnamon hark 4 lbs. figs✪ Pickled Figs Soak figs over night in brine, 1 cup salt to 2 or 3 quarts of water. Make syrup of vinegar and sugar, add spices which have been put in bag, boil figs half hour slowly. Let stand in this syrup over night and bring to boil following morning; repeat process next night and can while hot. — Mrs. Harold Brueker. Quince Marmalade 1 quart water 4 lbs. fruit✪ Quince Marmalade Boil 3 minutes, skim and remove from fire. Take 4 large quinces (or 5 lbs. of unpared fruit) pare, run through a meat grinder and stir into the syrup as you grind each quince. When all are in syrup, boil for 15 minutes. — Mrs. Paul Seng. Pickled Figs — De Luxe Drop figs into boiling water for 3 minutes, without remov- ing the skins. Make a syrup of 1 lb. of sugar, TA cup water, cinnamon, cloves. 'A cup vinegar for each pound of figs.✪ Pickled Figs — De Luxe Boil and pour over figs. Boil rapidly in this syrup for 15 minutes. Remove from fire and let stand in juice over night; in the morning boil for 15 minutes, repeat for five mornings. — Mrs. Charles E. Shallenberger. Sausage Turkey Dressing Put through the grinder : 2 apples- 1 onion 3 potatoes 4 stalks of celery Add to J/2 lb, of sausage the above mixture; soak JA loaf stale bread (squeeze dry). Add to mixture with one egg, sage, salt and pepper. — Mrs. Jack Foerster. Almond Turkey Dresing I loaf bread, cut into slices and toasted, and then cut in squares; moisten with milk, add 3 eggs, butter size of 2 eggs, little sage, chopped parsley, salt. ^ pound or more of blanch- ed almonds. Break breast and insert dressing. — Mrs. Charles /:. Shallenberger. —]3— Meats^ Baked Ham With Apple Cider ✪ Sausage Turkey Dressing