Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Cut the quinces into thin slices like apples for pies. To one quart jarful of quince take a coffee-saucer and a half of sugar and a coffeecup of water; put the sugar and water on the fire, and when boiling put in the quinces; have ready the jars with their fastenings, stand the jars in a pan of boiling water on the stove, and when the quince is clear and tender put rapidly into the jars, fruit and syrup together. The jara must be filled so that the syrup overflows, and fastened up tight as quickly as possible. CANNING TOMATOES. Scald your tomatoes, remove the skins, cut in small pieces, put in a porcelain kettle, salt to taste, and boil fifteen minutes; have tin cans filled with hot water; pour the water out and fill with tomatoes; solder tops on immediately with shellac and rosin melted together. CANNED CORN. Dissolve an ounce of tartaric acid in half teacup water, Mother's Cook Book. 225 and take one tablespoon to two quarts of sweet corn; cook, and while boiling hot, fill the cans, which should be tin. When used tarn into a colander, rinse with cold water, add a little soda and sugar while cooking, and season with butter, pepper and salt. Mother's Cook Book. ICES, ICE-CREAM, CANDY. CURRANT ICE. One pint of currant-juice, one pound of sugar, and pint of water; put in freezer, and when partly frozen add the whites of three eggs well beaten. STRAWBERRY OR RASPBERRY ICE. One quart of berries. Extract the juice and strain; one pint of sugar, dissolved in the juice; one lemon, juice only; half pint water. ORANGE AND LEMON ICES. The rind of three oranges grated and steeped a few moments in a little more than a pint of water; strain one pint of this on a pound of sugar and then add one pint of orange or lemon-juice; pour in a freezer, and when half frozen add the whites of four eggs beaten to a stiff froth. ICE-CREAM. One quart of new milk, two eggs, two tablespoons of corn starch ; heat the milk in a dish set in hot water, then stir in the corn starch mixed smooth in a little of the milk; let it boil for one or two minutes, then remove from stove and cool, and stir in the egg and half a pound of sugar. If to be extra nice, add a pint of rich cream, and one-fourth Mother's Cook Book. 227 pound of sugar, strain the mixture, and when cool add the flavoring, and freeze as follows: Prepare freezer in the usual manner, torn the crank one hundred times, then pour upon the ice and salt a quart of boiling water from the teakettle. Fill up again with ice and salt, turn the crank fifty times one way and twenty -five the other (which serves to scrape the cream from sides of freezer ) ; by this time it will turn very hard, indicating that the cream is frozen sufficiently. VANILLA OR LEMON ICE-CREAM. Take two drachms of vanilla or lemon-peel, one quart of milk, half a pound of sugar, one pint of cream, and the yolks of three eggs; beat the yolks well, and stir them with the milk, then add the other ingredients; set it over a moderate fire, and stir it constantly with a silver spoon until it is boiling hot, then take out the lemon-peel or vanilla, and, when cold, freeze it. STRAWBERRY ICE-CREAM. Sprinkle strawberries with sugar, wash well and rub through a sieve; to a pint of the juice add half a pint of good cream; make it very sweet; freeze, and when beginning to set, stir lightly one pint of cream whipped, and lastly a handful of whole strawberries, sweetened. It may then be put in a mold and imbedded in ice, or kept in the freezer; or mash with a potato pounder in an earthen bowl one quart of strawberries with one pound of sugar, rub it through a colander, add one quart of sweet cream and freeze. Or, if not in the strawberry season, use the French bottled strawberries (or any canned ones), mix juice with half a pint of cream, sweeten and freeze; when partially set add whipped cream and strawberries.