Lillian Massey school recipes

3 apples. i c. water. i -c.- sugar. Thin shavings lemon rind. ‘ 1 tbsp. lemon juice. Wipe, quarter, core and pare sour apples; cut in eighths. Make a syrup by boiling sugar, water and lemon rind 5 minutes. Remove lemon, add’ enough apples to cover bottom of saucepan, cook slowly, watch carefully, and remove as soon as clear. Continue until all are cooked; add lemon juice and strain remaining syrup over apples. STEWED PRUNES. lb. prunes. $ Cc. Sugar. c. cold water. 1 tbsp. lemon juice. Wash prunes in warm water, and soak overnight or several hours in ‘tthe cold water. Cook slowly until tender in the water in which they were ‘soaked, add sugar and lemon juice and cook 5 minutes. This is a general method for cooking all dried fruits. Peaches, plums and others with «decided flavor do not need lemon juice. If Fireless Cooker is used, 2 c. “water is sufficient. ef RHUBARB SAUCE. - Wash rhubarb, peel, cut in inch, pieces, sprinkle generously with sugar, ic. sugar to 3 c. rhubarb; shake well together and let stand until sugar is very moist with juice. Heat through slowly and cook slowly on back of range until tender. Do not stir. If too watery, uncover during latter part of cooking. BAKED BANANAS, 6 bananas. 2 tbsp. lemon juice. 1 tbsp. butter. = Cc. sugar. x C. water. Remove skins from bananas, cut in halves lengthwise and place in a shallow granite pan. Make a syrup of sugar and water, add lemon juice and butter. Pour one-half syrup over bananas. Bake in a slow oven 20 minutes, basting with remaining syrup. CANNING, PRESERVING AND PICKLING PREPARATION OF JARS. Glass jars, both old and new, should be partly filled with water and turned upside down to determine that they do not leak. They should be thoroughly washed and sterilized. New or perfect rubbers should’ be used. To STERILIZE: Place jars and covers in a pan of cold water, heat gradually to boiling point and keep at that temperature 20 minutes. The rubbers are sterilized by dipping in boiling water. CANNING. Use one-third as much sugar as fruit, steam or cook in syrup. Place hot fruit in hot sterile jars, fill with syrup; with the handle of a silver spoon press the fruit from the side of the jar to allow the air-bubbles to escape; fit on a rubber, then fill the jar to overflowing with syrup or boiling water and quickly seal. Turn upside down and when cool tighten covers. ; PRESERVING. In preserving, fruit is given a long, slow cooking with sugar. Use three-fourths as much sugar as fruit, or equal weights. CANNED PEACHES. Method I. Select firm peaches. Pare (they may be placed in boiling water to loosen the skins); cut in halves or leave whole as desired, and pack in jars. Place lids lightly on jars and steam peaches 15 minutes. Make a syrup, using 1 c. sugar to 1 ¢c. water, and fill each jar with hot syrup; then steam 10 or 15 minutes longer, or until peaches are tender. Remove from steamer, fit on rubber, and fill to overflowing with boiling water; seal quickly. Syrup may be added before placing fruit in the steamer. Method IT. Prepare peaches. Make syrup, using 1 ¢. sugar to 1 c. water. When it boils, add enough peaches to fill a jar, and cook slowly until tender. Place carefully in sterile jars, fill to overflowing with syrup and seal quickly. CANNED TOMATOES. Pour boiling water over tomatoes to loosen the skins; peel, place in kettle, cover with cold water and bring slowly to the boiling point. Thoroughly scald, skim, then carefully pack in sterile jars; fill jars to overflowing with boiling water and seal quickly. Tomatoes may be packed closely in sterile jars, covered with water which has been boiled and cooled, and steamed 20 minutes, then filled to overflowing with boiling water and sealed. QUINCE PRESERVES. 6 lbs. quinces. 5 lbs. sugar. 1 qt. water in which the quinces were cooked.