PARISIAN APPLE SAUCE.
Boil until soft i pound of finely sliced apples, i gill of
water, i ounce of butter, grated yellow rind of ^ a lemon,
2 bay leaves, 2 ounces of sugar, pass through a sieve, siir
in I tablespoonful of orange flower water and i of apricot
jam✪ Parisian Apple Sauce. Mrs. B. B. Bryan.
CUCUMBER AMD ONION PICKLES.
Chop and salt separately 25 cucumbers and ^ peck of
onions. After 24 hours squeeze out the brine and cover
l/ALEUTINrr VALENTINE & GOittPflNy,
YMR 11 ISHLv Coacli and Car Yarnishes and Colors.
154 PICKLES AND PRESERVES,
with weak vinegar over night. Drain and pack in layers
in stone jar, sprinking upon the layers mustard and celery
seed, with whole cloves, until the jar is full. Cover with
good vinegar over night. In the morning drain and heat
the vinegar with 2 cups of brown sugar✪ Cucumber and Onion Pickles. Pour hot upon
the pickles. Do this twice before storing.
Mrs. Chas. A. Knorr.
TOMATO CATSUP.
Boil I bushel of tomatoes until soft, put thetn through
a fine wire sieve, add 2 quarts of vinegar, i pint of salt, 2
tablespoonfuls of cloves, i^ pound of allspice, 2 ounces of
cayenne pepper, 3 tablespoonfuls of black pepper, 3 quarts
of onions boiled soft enough to rub through a sieve, 5 heads
of garlic, skinned and separated✪ Tomato Catsup. Mix all together and boil
about 3 hours or until reduced one-half. Bottle without
straining. Mrs. George H. Cook.
TOMATO CONSERVE.
Gently boil 3 pounds of tomatoes with 3 pounds of
sugar for 3 hours, adding 2 lemons, peeled and sliced thin,
the peel cut into bits, and 2 inches of preserved ginger root
cut very fine✪ Tomato Conserve. H. M. W.
IMLEUTINro VALENTINE & GOMPflNY.
YMrIi ISHLv Coach and Car Varnislies and Colors.
PICKLES AND PRESERVES, 165
WATERMELON PICKLES.
Cut the pared rind into thick slices, put into large
stone jar and cover with boiling water in which is just
enough powdered alum to make it pretty bitter — an ounce
at least. Let it stand several hours on back of stove,
take out into cold water, and when cold boil a half hour in
syrup, or till tender. Syrup — 8 pounds of fruit, 4 pounds
of best brown sugar, 3 pints of vinegar, i cup of mixed
whole spices, stick of cinnamon, cloves and allspice (less
of cloves)✪ Watermelon Pickles. Tie the spices in a bag and boil with the
sugar and vinegar; skim well and add fruit.
Mrs. S. H. Stevens.
PICKLED WATERMELON RIND.
Pare off the thin green rind, cut the white in pieces,
cook in clear water until tender, take from the water and
drain. To i quart of good cider vinegar add 3 pounds of
sugar, 4 ounces of cinnamon, and 2 ounce of cloves (tie the
spices in a muslin bag)✪ Pickled Watermelon Rind, boil five minutes, put in the melon
and boil fifteen minutes. Mrs. H. L. L. Ladd.
NEW YORK CUCUMBER PICKLES.
Make a brine of i pint of salt to i gallon of water, and
pour boiling hot over small cucumbers, and let them stand
l/ALEUTINr^ VALENTINE & GOiftPflNY.
VMr 11 ISHLv Coach and Car Yarnislies and Colors.
156 PICKLES AND PRESERVES.
twenty-four hours. Rinse and drain the cucumbers, and
pack in glass jars. In each jar put a small piece of horse-
radish, a small white onion, and a teaspoonful each of
black and white mustard seed, celery seed, and juniper
berries. Fill the jars with boiling vinegar, and seal quickly.
To each gallon of vinegar allow ^ a pound of sugar✪ New York Cucumber Pickles.
Mrs. a. L. Guion.
Delicate dishes
1896Page 54 · 7 recipe records on this page
Presented as published in 1896. 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
PARISIAN APPLE SAUCE. Boil until soft i pound of finely sliced apples, i gill of water, i ounce of butter, grated yellow rind of ^ a lemon, 2 bay leaves, 2 ounces of sugar, pass through a sieve, siir in I tablespoonful of orange flower water and i of apricot jam. Mrs. B. B. Bryan.
CUCUMBER AMD ONION PICKLES.
Chop and salt separately 25 cucumbers and ^ peck of onions. After 24 hours squeeze out the brine and cover
VALENTINE & COMPANY. Coach and Car Varnishes and Colors.
with weak vinegar over night. Drain and pack in layers in stone jar, sprinking upon the layers mustard and celery seed, with whole cloves, until the jar is full. Cover with good vinegar over night. In the morning drain and heat the vinegar with 2 cups of brown sugar. Pour hot upon the pickles. Do this twice before storing.
Mrs. Chas. A. Knorr.
TOMATO CATSUP.
Boil I bushel of tomatoes until soft, put thetn through a fine wire sieve, add 2 quarts of vinegar, i pint of salt, 2 tablespoonfuls of cloves, i^ pound of allspice, 2 ounces of cayenne pepper, 3 tablespoonfuls of black pepper, 3 quarts of onions boiled soft enough to rub through a sieve, 5 heads of garlic, skinned and separated. Mix all together and boil about 3 hours or until reduced one-half. Bottle without straining. Mrs. George H. Cook.
TOMATO CONSERVE.
Gently boil 3 pounds of tomatoes with 3 pounds of sugar for 3 hours, adding 2 lemons, peeled and sliced thin, the peel cut into bits, and 2 inches of preserved ginger root cut very fine. H. M. W.
VALENTINE & COMPANY. Coach and Car Varnishes and Colors.
WATERMELON PICKLES.
Cut the pared rind into thick slices, put into large stone jar and cover with boiling water in which is just enough powdered alum to make it pretty bitter — an ounce at least. Let it stand several hours on back of stove, take out into cold water, and when cold boil a half hour in syrup, or till tender. Syrup — 8 pounds of fruit, 4 pounds of best brown sugar, 3 pints of vinegar, i cup of mixed whole spices, stick of cinnamon, cloves and allspice (less of cloves). Tie the spices in a bag and boil with the sugar and vinegar; skim well and add fruit.
Mrs. S. H. Stevens.
PICKLED WATERMELON RIND.
Pare off the thin green rind, cut the white in pieces, cook in clear water until tender, take from the water and drain. To i quart of good cider vinegar add 3 pounds of sugar, 4 ounces of cinnamon, and 2 ounce of cloves (tie the spices in a muslin bag), boil five minutes, put in the melon and boil fifteen minutes. Mrs. H. L. L. Ladd.
NEW YORK CUCUMBER PICKLES.
Make a brine of i pint of salt to i gallon of water, and pour boiling hot over small cucumbers, and let them stand
VALENTINE & COMPANY. Coach and Car Varnishes and Colors.
twenty-four hours. Rinse and drain the cucumbers, and pack in glass jars. In each jar put a small piece of horseradish, a small white onion, and a teaspoonful each of black and white mustard seed, celery seed, and juniper berries. Fill the jars with boiling vinegar, and seal quickly. To each gallon of vinegar allow ^ a pound of sugar.
Mrs. a. L. Guion.
Records on this page
Parisian Apple SauceCucumber and Onion PicklesTomato CatsupTomato ConserveWatermelon PicklesPickled Watermelon RindNew York Cucumber Pickles