Household science and arts

1 tbs. i)epi)er 2 c. salt 2 qts. vinegar 12 ripe tomatoes 4 red peppers (chopped fine) 6 large onions (chopped fine) 1 c. brown sugar 2 tbs. cloves 2 tbs. allspice 2 tbs. cinnamon 1 tbs. salt } ts. grated nutmeg 2½ c. vinegar kettle, boil the mixture ten minutes, and then cook it slowly for about two hours, or until the sirup is thick. Add the melon rind and simmer it about one hour. Put it into jars. TOMATOES Scald tomatoes, remove the skins, and cut the tomatoes into quarters. Put them into a preserving kettle and heat them slowly ; then boil them about fifteen minutes, stirring them often, skimming off the scum frequently. Put them into jars. CHOW CHOW Prepare the vegetables and cut them into small pieces. Put them into a large preserving kettle and sprinkle them freely with 2 c. salt. Let them stand at least twenty-four hours, then drain them. Boil the vinegar and spices together for ten minutes ; add the vegetables and cook them until they are thoroughly soft. This chow chow may be kept in a stone jar. Note. — Whole spice may be used instead of ground spice. CHILI SAUCE Scald the tomatoes, remove the skins, and slice the tomatoes. Chop the peppers and onions. Put the vinegar, sugar, and spices into a preserving kettle, add the prepared vegetables, and cook them slowly from two and one half to three hours. Put the chili sauce into air-tight jars. Digitized by Google RECIPE 330. TOMATO CATCHUP 12 ripe tomatoes Scald the tomatoes and remove the skins. 3 green peppers Put all the ingredients into a preserving (chopped) kettle and cook them about seven hours, 3 large onions stirring them often. Strain the catchup (chopped) and pour it into sterilized bottles and seal 2 tbs. ssklt them. } c. brown sugar 2 tbs. cinnamon 1 tbs. ginger 1 tbs. mustard 4 e. vinegar Jellies Jellies are made of cooked fruit juice and sugar. Equal parts of each are generally used. Materials for Making. — Fresh fruits, such as cranberries, crabapples, quinces, grapes, currants, and underripe blackberries, are the fruits whose juices, together with sugar and sometunes water, are usually chosen for jelly making. Utensils Required. — Agate or porcelain-lined saucepan. Silver or wooden spoon. Shallow pan for heating sugar. Plate for testing. Cheesecloth for straming. Pitcher for pouring. Method of Making. — First prepare the fruit, remembering the following facts : — All fruit selected should be firm and not overripe. Large fruits should be washed and cut into pieces. Small fruits should be washed, drained, and stemmed. Large fruits require cooking imtil they are soft, in water enough to cover them. Small watery fruits such as grapes and currants supply all water needed. In cooking the fruit it is necessary to remember that hard Digitized by Google JELLIES 173 boiling causes jeUy to crystalline or granulate, and that gentle simmering without stirring makes it fine and clear. Then these directions should be followed : — Heat the fruit slowly until juice flows, stirring or not according to special directions for the fruit used. Straining. — Remove the saucepan from the fire and strain the juice through a double cheesecloth, or flannel bag. Suspend the bag over a dish and allow the juice to drip, but do not squeeze the bag. The bag may be squeezed at end of dripping process, and juice which is squeezed through the bag may be used for marmalade or second-grade jelly ; produced in this way the jelly will lack the clearness of first-quality jelly. Heating Sugar. — Measure one cup of sugar for every cup of fruit juice and place it in a shallow pan in the oven to heat. Stir it frequently to prevent its burning.