Wash tomatoes, remove hard piece at stem end, and
slice them. Arrange in layers, covering each layer with salt;
let stand 24 hours, then drain off the salt liquid, and rinse
in fresh, cold water. Chop the tomatoes, celery, onions, and
132 DOMESTIC SCIENCE
peppers fine; put them into a preserving kettle with the sug-
ar, spices, and vinegar. Heat to boiling point, then cook
slowly 2 hrs., and cover. Cabbage may be used instead of
celery.
Jams.
Jams are usually made of small fruits or berries; but
large fruits may be used by cutting fine. ♦
Prepare the fruits, and weigh, using equal weights of
fruit and sugar, with tart fruits; and three-fourths the weight
of the fruit, in sugar, for sv/eet fruits.
Cook the fruits in clear water, mashing while they are
heating, stirring to the bottom, frequently. Cook until the
fruit is very soft. Heat the sugar in a pan set over a vessel
of hot water. When the sugar is thoroughly heated, add it
to the fruit, and cook 20 min., to thicken the jam. Place
in tumblers or jars, cool, and cover closely, as for jellies. No
separate recipes are necessary for jams.
Miscellaneous.
Butter (experiment): 1-2 c. cream, sweet or sour; 1-8
tsp. salt. Shake the cream in a wide-mouthed bottle tightly
corked; or stir in a bowl, beating with a Dover egg-beater, un-
til the butter fat separates from the liquid part of the milk.
Continue shaking or beating until the particles of butter col-
lect in little balls, and then into one large mass. Remove
the mass from the milk, place it in a wooden bowl and wash
it in several waters, using a wooden ladle, until the water is
quite clear. Drain off the water, sprinkle in the salt, and
work the salt into the butter and much of the water out of the
butter at the same time, using the ladle. Make up into a
round ball, place on a butter dish, and shape to suit the
fancy.
Nutmeg Sauce: 1 tbsp. cornstarch, 1-2 c. sugar, 11-2
tbsp. flour, 1 tbsp. butter, 1 c. boiling water, 1-8 tsp. nutmeg.
Combine cornstarch and sugar; add the water gradually
Stirring constantly. Boil 5 min.; remove from fire, add the
butter and nutmeg, stirring.
APPENDIX 133
Hard Sauce: 1-4 c. butter, 1-2 c. powd. sugar, 30
drops vanilla, or 1-8 tsp. nutmeg.
Rub the butter in a bowl until creamy; add the sugar
gradually, then the vanilla. Grate nutmeg over the top. Set
in a cold place to harden. Serve with hot pudding.
Crust Pudding: 2 c. bread crumbs, 1-2 c. sugar, 1-4
tsp. salt, 1-4 tsp. cinnamon, 1-2 c. seeded raisins, 2 c. milk.
Scald the milk, break crusts in small pieces, and brown
in oven. Add sugar, salt, cinnamon, and raisins; mix well;
pour on milk, and let stand 10 min.; bake until milk is ab-
sorbed. An egg may be added, beaten to the sugar and
seasonings, and the milk added slowly before putting in the
crumbs. If egg is used, use 3 c. milk. Serve with hard
sauce.
Scalloped Tomatoes: 2 c. tomatoes, 11-4 tsp. salt,
3 tbsp. butter, 1 1-2 c. bread crumbs, pepper if desired.
Page 62
Presented as published in 1911. 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
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Wash tomatoes, remove hard piece at stem end, and
slice them. Arrange in layers, covering each layer with salt;
let stand 24 hours, then drain off the salt liquid, and rinse
in fresh, cold water. Chop the tomatoes, celery, onions, and
132 DOMESTIC SCIENCE
peppers fine; put them into a preserving kettle with the sug-
ar, spices, and vinegar. Heat to boiling point, then cook
slowly 2 hrs., and cover. Cabbage may be used instead of
celery.
Jams.
Jams are usually made of small fruits or berries; but
large fruits may be used by cutting fine. ♦
Prepare the fruits, and weigh, using equal weights of
fruit and sugar, with tart fruits; and three-fourths the weight
of the fruit, in sugar, for sv/eet fruits.
Cook the fruits in clear water, mashing while they are
heating, stirring to the bottom, frequently. Cook until the
fruit is very soft. Heat the sugar in a pan set over a vessel
of hot water. When the sugar is thoroughly heated, add it
to the fruit, and cook 20 min., to thicken the jam. Place
in tumblers or jars, cool, and cover closely, as for jellies. No
separate recipes are necessary for jams.
Miscellaneous.
Butter (experiment): 1-2 c. cream, sweet or sour; 1-8
tsp. salt. Shake the cream in a wide-mouthed bottle tightly
corked; or stir in a bowl, beating with a Dover egg-beater, un-
til the butter fat separates from the liquid part of the milk.
Continue shaking or beating until the particles of butter col-
lect in little balls, and then into one large mass. Remove
the mass from the milk, place it in a wooden bowl and wash
it in several waters, using a wooden ladle, until the water is
quite clear. Drain off the water, sprinkle in the salt, and
work the salt into the butter and much of the water out of the
butter at the same time, using the ladle. Make up into a
round ball, place on a butter dish, and shape to suit the
fancy.
Nutmeg Sauce: 1 tbsp. cornstarch, 1-2 c. sugar, 11-2
tbsp. flour, 1 tbsp. butter, 1 c. boiling water, 1-8 tsp. nutmeg.
Combine cornstarch and sugar; add the water gradually
Stirring constantly. Boil 5 min.; remove from fire, add the
butter and nutmeg, stirring.
APPENDIX 133
Hard Sauce: 1-4 c. butter, 1-2 c. powd. sugar, 30
drops vanilla, or 1-8 tsp. nutmeg.
Rub the butter in a bowl until creamy; add the sugar
gradually, then the vanilla. Grate nutmeg over the top. Set
in a cold place to harden. Serve with hot pudding.
Crust Pudding: 2 c. bread crumbs, 1-2 c. sugar, 1-4
tsp. salt, 1-4 tsp. cinnamon, 1-2 c. seeded raisins, 2 c. milk.
Scald the milk, break crusts in small pieces, and brown
in oven. Add sugar, salt, cinnamon, and raisins; mix well;
pour on milk, and let stand 10 min.; bake until milk is ab-
sorbed. An egg may be added, beaten to the sugar and
seasonings, and the milk added slowly before putting in the
crumbs. If egg is used, use 3 c. milk. Serve with hard
sauce.
Scalloped Tomatoes: 2 c. tomatoes, 11-4 tsp. salt,
3 tbsp. butter, 1 1-2 c. bread crumbs, pepper if desired.