FoodNetArchive

The new Kentucky home cook book

1884

Page 105 · 7 recipe records on this page

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Raspberries may be preserved in exactly the same man- ner, using a little more water, as they are a dry fruit. Mrs. W. C. Sadler, Maysville, Ky. GOOSEBERRY PRESERVES. Take green or half-ripe gooseberries, pick over nicely, re- moving stems and blossoms. To each pound of fruit allow one pound of sugar. Dissolve the sugar and let it come to a boiling, put in the fruit, and while cooking add a small tea-spoonful of soda✪ Gooseberry Preserves to about ten pounds of fruit. Skim well, and cook until pretty thick. - Mrs. W. C. Sadler. FIG PRESERVES. To four pounds of figs take four pounds of granulated sugar; cover the figs well with cold water, and let them stand ten or twelve hours. Boil them in clear water until tender, lay on dishes to cool and harden. Dissolve the su- gar, and make a sirup, skimming carefully. Drop in the figs, and boil for ten minutes. Take them out and lay on dishes. Add to the sirup a few slices of ginger and the juice of two lemons✪ Fig Preserves. When the sirup is thick, put in the fruit, and boil again for fifteen minutes, then put into jars, and seal closely while hot. Mrs. L. C. Dimmitt. 206 The Neiv Kentucky Rome Cook Boot TOMATO PRESERVES. Take good firm tomatoes (the yellow pear tomato is the nicest), scald and skin them, and let them drain well. Take as many pounds of sugar as there are pounds of tomatoes. To the sugar add one pint of water for each pound. Make a thick sirup, to which add, when first mixed and before boiling, one ounce of race-ginger to three pounds of sugar. After the sirup is done, add the fruit and boil until it is a rich preserve. A little while before the preserves are done, add two sliced lemons✪ Tomato Preserves to three pounds of preserves. Put into small self-sealing jars. Mrs. Dr. John Phister. GREEN TOMATO PRESERVES. Take four pounds of small green tomatoes, smooth and free from blemishes, prick well with a large needle or fork, four pounds of sugar ; make a sirup, adding to it one-fourth ounce of mace, one-fourth ounce of sliced ginger, the juice of two lemons✪ Green Tomato Preserves. When the sirup begins to thicken, add the tomatoes. Boil them until clear, take out carefully and lay on dishes. Boil the sirup until quite thick; put the fruit into well-heated jars, and pour the boiling sirup over it. Seal at once. Mrs. L. C. Dimmitt. MARMALADES. PEACH MARMALADE. Pare and remove the stones from ripe freestone peaches; mash as you handle them. Extract the kernels from some of the seeds, pound them, and flavor the marmalade with them. Weigh three-fourths of a pound of sugar to each one of fruit✪ Peach Marmalade. Put the sugar into a preserving-kettle, adding a little water to prevent burning, boil a few moments, skim well, and add the mashed fruit. Boil thirty or forty min- The New Kentucky Home Cook Book. 207 utes, stirring almost constantly. Let it cool, and put into small jars, and seal. Mrs. W. C. S. PEAR MARMALADE. Take ripe pears. After peeling and coring weigh, and boil in a little water until tender. Mash them to a pulp and add one-fourth of a pound of sugar to each pound of fruit✪ Pear Marmalade. Cook slowly and stir continually until very thick. Use any flavoring you like, or none, if preferred. Put into glass or stone jars. QUINCE MARMALADE. ✪ Quince Marmalade