Household science and arts

Pick over the fruit and wash and drain it. Put the currants, a few at a time, into the preserving kettle, and mash them with a wooden masher. Cook them slowly one hour, then strain the juice through thick cheesecloth. Return the juice to the kettle, add the sugar, and cook the sirup slowly about twenty-five mmutes. Add the raspberries (when the sirup is boiling) one quart at a time. Boil the fruit about three minutes, then put it into jars. Repeat the process until all the raspberries are cooked. BLUEBERRIES Pick over the berries and wash and drain them. Put the water, berries, and sugar Digitized by Google PRESERVING FOODS 1 0. water into the preserving kettle and heat them slowly. Boil them fifteen minutes. Put them into jars. RECIPE 308. STRAWBERRIES Use equal weights of sugar and strawberries. Put the berries into the preserving kettle in layers, sprinkling sugar over each layer. Place the kettle on the range and heat the fruit and sugar to the boiling point. Skim off the scum. Boil the fruit twelve minutes. Put it into sterilized tumblers or small jars. RECIPE 309. PEACHES Put the peaches into boiling water, and let them stand just long enough to soften the skin. Remove the skins, cut the fruit into halves and take out the stones, or the peaches may be put up whole. Cook them in sirup until they are tender (for rules for sirup, see p. 167). Put the fruit into jars, RECIPE 310. PLUMS Wash the plums, and prick them to prevent their bursting; add the plums to sirup (p. 167) ; and cook them until they are tender (about three minutes). Put them into jars. RECIPE 311. PEARS After washing the pears, pare them and cut them into halves and remove the cores. Put them into cold water. Make a thin • sirup (p. 167). If working alone, cook only enough pears to fill one jar at a time. RECIPE 312. QUINCES Wash, pare, quarter, and core the quinces. Put them into preserving kettle and cover them with boiling water. Cook them slowly, or until they are tender. Make a heavy Digitized by Google sirup (p. 167). Add the quinces to the sirup, a small quantity at a time ; cover the kettle and let the quinces cook slowly or until they are a dark red color. Put the fruit into jars. If cooked too rapidly, quinces will not have the attractive rich, red color to be gained by slow cooking. RECIPE 313. CRAB APPLE Wash the fruit, and remove the blossom end. Use heavy sirup (p. 167). Cook the fruit in the boiling sirup until it is tender (from thirty to forty-five minutes). Put it into jars. i pk. pears 2 lb. brown sugar 1 oz. stick cinnamon Cloves 2 c. vinegar i pk. peaches 2 lb. brown sugar 1 oz. stick cinnamon 1 tbs. whole cloves 2 in. piece of ginger root 2 c. vinegar 4 c. sugar 2 tbs. cinnamon 1 tbs. whole clove 2 c. vinegar Watermelon rind Pickling SWEET PICKLED PEARS Boil the vinegar, sugar, and cinnamon together for fifteen minutes. Wash, pare, quarter, and core the pears ; put two whole cloves into each quarter. Cook a few pears at a time, in sirup, until they are tender. Put them into jars. SPICED PEACHES Tie the spices in a cheesecloth bag. Boil the vinegar and sugar together for ten minutes ; add the spices. Scald the peaches, peel them, and cook them in sirup until they are tender. Put them into jars. ^ SWEET PICKLED WATERMELON Pare the watermelon rind. Cut it into two-inch squares and cook it in boiling water until it is tender. Put the vinegar, sugar, and spices (tied in a cheesecloth bag) into a preserving Digitized by Google PICKLING RECIPE 3x7. i pk. green tomatoes i small cauliflower 3 small cucumbers 1 bunch celery 1 pt. small onions 2 green peppers 2 tbs. mustard seed 2 tbs. cinnamon 1 tbs. cloves 1 tbs. allspice