Grape Jelly. — Gather Catawba grapes just before they are
ripe. Pick them from the stems, wash, and put in a stone jar.
Set the jar in a vessel of hot water over a quick fire. When the
juice comes well out of the grapes take them from the fire, and
strain. To each pint of juice put one pound of the best loaf
sugar✪ Grape Jelly. Boil twenty minutes. Fox grapes make equally good
jelly.
Quince Jelly. — Wash and cut up the quinces, taking out the
cores; boil in clear water until tender; strain through a flannel
bag, and to each pint of liquid allow a pound of loaf sugar✪ Quince Jelly.
Boil until done.
Strawberry Jelly. — To one gallon of strawberries add one
quart of water; let boil until the juice has cooked out of ber-
COOK WITH GAS
266
HOW WE COOK IN TENNESSEE.
E. E. FORBES PIANO GO.
We make a Specialty
of easy terms on
Pianos, Organs and
Talking Machines.
GO TO
City Lumber Co.
FOR
Sash, Doors, Binds, Lath
and Shingles.
Building Material of All Kinds.
116-118 Poplar Street.
JACKSON, TENN.
ries, then strain, and if berries are acid to each cup of juice
add half cup sugar✪ Strawberry Jelly, and if not very acid use less sugar. Cook
until it will jelly, and pour into glasses. Lemon juice or citric
acid added to juice will make it jelly easily. Delicious. — Mrs.
J. E. Ryley.
Cranberry Jelly. — One quart of berries, half pint water, one
pound sugar✪ Cranberry Jelly. To a quart of berries add half pint water, stir-
ring frequently ; when soft mash through a sieve ; add sugar
and let boil up once, as much boiling after the sugar is put in
will cause the sauce to be dark.
Apple Jelly. — Wash and cut up apples, leaving the cores;
put them in a kettle with enough water to cover; boil till tender
and strain through a flannel bag. If apples are very tart allow
one pound of sugar to each pint of juice, or half pound if apples
are sweet✪ Apple Jelly. Lemon juice is an addition. Boil twenty minutes
after sugar is added to juice. It will be lighter if made one
pint at a time.
Syrup. — Four pounds of brown sugar, three pints of water,
small teaspoonful alum (pulverized)✪ Syrup ; let come to boil and boil
three minutes; strain if necessary. — Mrs. C. A. Derryberry.
HOW WE COOK IN TENNESSEE.
267
CANNED FRUITS
AND VEGETABLES.
Canned Fruits. — Never use inferior fruits for canning or pre-
serving. The secret of success is to have your jars brimful and
perfectly air-tight. Roll your jars in hot water, and set them in
a pan of hot water, convenient to the boiling fruit ; heat the
tops. After filling the hot jars with the hot fruit, screw the
tops on, and for a day or two occasionally examine and screw
them on tighter as the fruit shrinks, and the glass contracts.
Replace old rubbers with new ones every year. Black rubbers
are the best. It is very important to take a silver knife and
run down in the jar, at the sides, to expel the air bubbles, just
before sealing.
Page 153 · 6 recipe records on this page
Presented as published in 1906. 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
Grape Jelly. — Gather Catawba grapes just before they are ripe. Pick them from the stems, wash, and put in a stone jar. Set the jar in a vessel of hot water over a quick fire. When the juice comes well out of the grapes take them from the fire, and strain. To each pint of juice put one pound of the best loaf sugar. Boil twenty minutes. Fox grapes make equally good jelly.
Quince Jelly. — Wash and cut up the quinces, taking out the cores; boil in clear water until tender; strain through a flannel bag, and to each pint of liquid allow a pound of loaf sugar. Boil until done.
Strawberry Jelly. — To one gallon of strawberries add one quart of water; let boil until the juice has cooked out of berries, then strain, and if berries are acid to each cup of juice add half cup sugar, and if not very acid use less sugar. Cook until it will jelly, and pour into glasses. Lemon juice or citric acid added to juice will make it jelly easily. Delicious. — Mrs. J. E. Ryley.
Cranberry Jelly. — One quart of berries, half pint water, one pound sugar. To a quart of berries add half pint water, stirring frequently ; when soft mash through a sieve ; add sugar and let boil up once, as much boiling after the sugar is put in will cause the sauce to be dark.
Apple Jelly. — Wash and cut up apples, leaving the cores; put them in a kettle with enough water to cover; boil till tender and strain through a flannel bag. If apples are very tart allow one pound of sugar to each pint of juice, or half pound if apples are sweet. Lemon juice is an addition. Boil twenty minutes after sugar is added to juice. It will be lighter if made one pint at a time.
Syrup. — Four pounds of brown sugar, three pints of water, small teaspoonful alum (pulverized) ; let come to boil and boil three minutes; strain if necessary. — Mrs. C. A. Derryberry.
CANNED FRUITS AND VEGETABLES.
Canned Fruits. — Never use inferior fruits for canning or preserving. The secret of success is to have your jars brimful and perfectly air-tight. Roll your jars in hot water, and set them in a pan of hot water, convenient to the boiling fruit ; heat the tops. After filling the hot jars with the hot fruit, screw the tops on, and for a day or two occasionally examine and screw them on tighter as the fruit shrinks, and the glass contracts. Replace old rubbers with new ones every year. Black rubbers are the best. It is very important to take a silver knife and run down in the jar, at the sides, to expel the air bubbles, just before sealing.
Records on this page
Grape JellyQuince JellyStrawberry JellyCranberry JellyApple JellySyrup