A laboratory manual of foods and cookery

Wash and cut plums in pieces. Add chopped raisins, and oranges, and boil until the consistency of marmalade. Add nuts five minutes before removing from fire. Cherry Conserve Ingredients : 2 qts. currants i qt. sour cherries 2 qts. red raspberries \ lb. walnut meats 2 qts. sugar Method : Stem the currants, pit cherries, and boil all ingredients except nuts until consistency of marmalade. Add nuts five minutes before removing from fire. Mustard Pickle Ingredients : i qt. cucumbers sliced | c. salt i qt. small cucumbers 2 qts. vinegar 1 qt. small onions 3 c. brown sugar 2 heads cauliflower i c. flour i green pepper 2 tbsp. mustard 2 tbsp. turmeric Method : Cover the vegetables with salted water and let stand overnight. In the morning, cook in the same water until tender, then drain. Make a paste by cooking together the other ingredients, then add the drained vegetables. When sufficiently thick, put in widemouthed sterilized jars or bottles. Chili Sauce Ingredients : 12 ripe tomatoes 2 c. vinegar i pepper, finely chopped 3 tbsp. sugar i onion i tbsp. salt 2 tsp. each, cloves, cinnamon, allspice. Method : Cook f hour or until mixture is reduced J. Sweet Pickle Ingredients : 7 Ibs. fruit i qt. vinegar 3! Ibs. sugar 2 oz. cloves 2 oz. cinnamon Method : Make a sirup and cook fruit in it until soft. Remove the fruit with a perforated spoon. Boil down the sirup and pour over the fruit in stone or glass jars. NOTE : Crabapples, peaches, pears, or Seckel pears may be used. Pickled Tomatoes Ingredients : i pk. green tomatoes 2\ qts. vinegar 1 c. salt 2 Ibs. brown sugar 2 qts. vinegar \ Ib. white mustard seed 1 qt. water 2 tbsp. each of cloves, cinnamon, ginger, black pepper. Method : Cut the tomatoes in one-fourth inch slices, and let stand overnight with one cup of salt. In the morning, drain and add two quarts of vinegar and one quart of water. Boil fifteen minutes, then drain. Take two and one half quarts of vinegar, brown sugar, mustard seed, and spices. Boil tomatoes in this fifteen minutes. Then turn all into a stone jar. Cucumber Pickle Ingredients : 100 medium cucumbers \ c. black mustard seed i qt. onions \ c. white mustard seed i c. olive oil Method : Wash, peel, and slice the vegetables. Cover with brine (i c. salt and 4 qts. boiling water), let stand 2 hours and drain. Mix oil and mustard seed and cover with hot vinegar. Add to the vegetables. Seal in sterilized cans. Red Pepper Pickle Ingredients : | pk. red peppers i qt. vinegar boiling water 2 c. sugar Method : Wash peppers, remove seeds, and shred. Cover with boiling water for 5 minutes. Drain, pack in sterilized jars, and cover with a sirup made of the vinegar and sugar. Canned Fruits General appearance 15 Container (5) Color (10) Fruit 50 Whole (5) Cooked (20) Flavor (25) Sirup 35 Clearness (10) Flavor (15) Density (10) Preserves General appearance 30 Container (10) Color (20) Mixture 70 Consistency (15) Flavor (40) Density (15) Canning and Preserving ADAMS and SANDSTER. Practical Directions for Preserving Native Fruits and Vegetables. University of Wisconsin, Agricultural