FoodNetArchive

Lessons in cooking through preparation of meals

1912

Page 240 · 1 recipe record on this page

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Remove a thin slice from the blossom ends and the hard portion around the stems of i peck of green tomatoes. Slice, sprinkle with i c salt and set aside over night. In the morn- ing, drain, then boil 15 m in 2 qts. water and i qt. vinegar. Drain again. Cook together 10 m i gal. cider vinegar, 2 pounds sugar, three red pepper pods cut into strips, i T white mustard seed, whole, and i c cinnamon bark, ginger root, mace, and whole cloves✪ Green Tomato Pickles mixed in the proportions desired. The spices, with the exception of the red pepper pods, should be tied in a muslin bag. Add the tomato and simmer gently about i h, remove the spices, and put the pickles into sterilized glass jars. Let the syrup completely cover the slices of tomato. 432 LESSONS IN COOKING 8UPPLEMENTABT EECIPE8 433 434 LESSONS IN COOKINQ SUPPLEMENTARY BECIPES 435 436 LESSONS IN COOKING BIBLIOGRAPHY Note. The following books may be borrowed by members of the School, one at a time, by sending postage with request. They will be sent to anyone postpaid, on receipt of the price. Boston Cooking School Cook Book. Fannie M. Fanner. $2.00, post- age 16c. Boston Cook Book. Mrs. Mary Lincoln. $2.00, postage 16c. Home Science Cook Book. Barrows and Lincoln. $1.00, postage 10c. Practical Cooking and Serving. Janet M. Hill. $2.00, postage 18c. Cooking for Two. Janet M. Hill. $1.50, postage 14c. Catering for Two. Alice J. James. $1.25, postage 12c. Century Cook Book. Mary Roland. $2.00, postage 16c. Eorer's New Cook Book. Mrs. Eoror. $2.00, postage 18c. Luncheons. Mary Eoland. $1.40, postage 12c. Kitchen Companion. Maria Parloa. $2.50, postage 20c. Easiest Way in Housekeeping. Helen Campbell. $1.00, postage, 10c. Principles of Cookery. Anna Barrows. $1.50, postage 12c. Food and Dietetics. Alice Peloubet Norton. $1.50, postage 12c. The Up-to-Date Waitress. Janet M. Hill. $1.50, postage 14c. Hostess of To-day. Linda Hull Lamed. $1.50, postage 14c. The Book of Entrees. Janet M. Hill. $1.50, postage 14c. Practical Sanitary and Economic Cooking. Mary Hinman Able. (Not for sale), postage 6c. Individual Recipes. Helen M. Spring. $0.25, postage 4c. Vegetarian Cooking and Meat Substitutes. Mrs. Eorer. $1.50, post- age 14c. Arts of Home Candy Making. $2.00, postage 14c. The Fireless Cook Book. Margaret J. Mitchell. $1.25, postage 12c. Paper Bag Cooking. Soyer. $0.60, postage 8c. Standard Paper Bag Cooking. Emma Paddock Telford. $0.50, post- age 6c. Chemistry of the Household. Margaret E. Dodd. $1.50, postage 12c. Food Materials and Their Adulterations. Ellen H. Richards. $1.00, postage 10c. Household Chemistry. J. Maud Blanchard. $1.00, postage, 10c. The Healthful Farmhouse. Helen Dodd. $0.60, postage 4e. Free Hand Cooking on Scientific Principles. Bulletin of A. S. H. E. Price, 10c. Food Values. Practical Dietetics. Bulletin of A. S. H. E. Price, 10c. The Up-to-Date Home — Money and Labor Saving Appliances. Bul- letin of A. S. H. E. Price, 15c. 437 438 LESSONS IN COOKING GOVERNMENT BULLETINS Free in the United States, 5 cents each outside; send to the Department of Agriculture, Washington, D. C. 34. Meats: Composition and Cooking — Charles D. Woods. 85. Fish as Food— C. F. Langworthy, Ph. D, 93. Sugar as Food — Mary Hinman Abel. 121. Beans, Peas and Other Legumes as Food — M. H. Abel.