Two pounds of white sugar, i pint sherry wine,
I pint cold water, I package Coxe's gelatine,
juice of 2 lemons and grated rind of i, i quart boil-
ing water, i good pinch of cinnamon✪ Wine Jelly. Soak the
gelatine in the cold water i hour. Add to this the
sugar, lemons and cinnamon, pour over all a quart
of boiling water and stir until the gelatine is thor^
oughly dissolved. Put in the wine, strain through
a double flannel bag without squeezing. Wet
your molds with cold water and set the jelly away
in them to cool.
CRANBERRY JELLY.
Two ounces isinglass, i pound double refined
sugar, 3 pints well strained cranberry juice✪ Cranberry Jelly. Make
a strong jelly of the isinglass, then add the sugar
and cranberry juice. Boil up. Strain it into-
shape.
COOKING DIVISION. 353
PICKLES.
MIXED PICKLES.
One colander of sliced green tomatoes, i quart
sliced onions, i colander of cucumbers pared and
sliced, 2 good handfuls of salt. Let all stand over
night, then drain through a seive. Scald ^ cup
celery seed, ^4 ounce allspice, i tea-cup white
mustard seed, I table-spoonful black pepper, i
pound brown sugar, 2 table-spoi)nfuls mustard, I
gallon vinegar✪ Mixed Pickles, poured over hot.
CUCUMBER PICKLES.
To I gallon of soft water add i tea-cup of rock
salt, heat it boiling hot, pour it over your cucum-
bers, let them remain in the brine 24 hours, turn
off the brine, heat it again and turn on the cucum-
bers the second time, when they will be ready for
the cider vinegar, which must be poured over
them cold ; cover them with horse radish leaves to
prevent mold rising on them, press them under the
vinegar with a heavy plate, and in a few days
they will be ready for use, and will keep green and
bright all winter.
SWEET GRAPE PICKLES.
To 8 pounds of fruit use 4 pounds sugar and i
quart vinegar. Place the fruit in jars. Boil and
skim the syrup, and pour over the grapes boiling
hot. Repeat this process 3 or 4 days, then seal
up and set in a cool dry place. Boil any kind of
spices in the syrup that suits the taste.
354 DOMESTIC GUIDE.
PEACHES PICKLED.
Take to I gallon of good cider vinega'r 8 pounds
of cut sugar. Let this dissolve in a large jar.
Stick a clove into each peach. Put over the fire
about a quart of the vinegar with the sugar dis-
solved, and drop in while cold i6 good peaches
that will just fill a Mason's quart jar. Allow the
peaches to boil slowly until a fork will stick easily
through them. You must put in a stick of cinna-
mon and a little arllspice and cloves tied up in a
rag. Not too much, for it makes them black.
Take out and carefully place in a jar one by one.
Fill with the liquid and screw on the top.
CHOW-CHOW.
Page 125 · 3 recipe records on this page
Presented as published in 1882. 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
Two pounds of white sugar, i pint sherry wine, I pint cold water, I package Coxe's gelatine, juice of 2 lemons and grated rind of i, i quart boiling water, i good pinch of cinnamon. Soak the gelatine in the cold water i hour. Add to this the sugar, lemons and cinnamon, pour over all a quart of boiling water and stir until the gelatine is thoroughly dissolved. Put in the wine, strain through a double flannel bag without squeezing. Wet your molds with cold water and set the jelly away in them to cool.
CRANBERRY JELLY.
Two ounces isinglass, i pound double refined sugar, 3 pints well strained cranberry juice. Make a strong jelly of the isinglass, then add the sugar and cranberry juice. Boil up. Strain it into shape.
PICKLES.
MIXED PICKLES. One colander of sliced green tomatoes, i quart sliced onions, i colander of cucumbers pared and sliced, 2 good handfuls of salt. Let all stand over night, then drain through a seive. Scald ^ cup celery seed, ^4 ounce allspice, i tea-cup white mustard seed, I table-spoonful black pepper, i pound brown sugar, 2 tablespoonfuls mustard, I gallon vinegar, poured over hot.
CUCUMBER PICKLES. To I gallon of soft water add i tea-cup of rock salt, heat it boiling hot, pour it over your cucumbers, let them remain in the brine 24 hours, turn off the brine, heat it again and turn on the cucumbers the second time, when they will be ready for the cider vinegar, which must be poured over them cold ; cover them with horse radish leaves to prevent mold rising on them, press them under the vinegar with a heavy plate, and in a few days they will be ready for use, and will keep green and bright all winter.
SWEET GRAPE PICKLES. To 8 pounds of fruit use 4 pounds sugar and i quart vinegar. Place the fruit in jars. Boil and skim the syrup, and pour over the grapes boiling hot. Repeat this process 3 or 4 days, then seal up and set in a cool dry place. Boil any kind of spices in the syrup that suits the taste.
PEACHES PICKLED.
Take to I gallon of good cider vinegar 8 pounds of cut sugar. Let this dissolve in a large jar. Stick a clove into each peach. Put over the fire about a quart of the vinegar with the sugar dissolved, and drop in while cold i6 good peaches that will just fill a Mason's quart jar. Allow the peaches to boil slowly until a fork will stick easily through them. You must put in a stick of cinnamon and a little allspice and cloves tied up in a rag. Not too much, for it makes them black. Take out and carefully place in a jar one by one. Fill with the liquid and screw on the top. CHOW-CHOW.
Records on this page
Wine JellyCranberry JellyMixed Pickles