Wash, cut in halves and take out the
s64*ds of half a bushel of large peaches. In
place of seetls, fill with two bunches of
celery chopped fine and season to taste
with salt and white mustard seed. Press
the halves together and tie up in a small
stjuare of cheese chdh. Make a syrup of
one (|uart of cider vinegar, eight pounds
sugar, a little cinnamon✪ Peach Mangoes and cloves.
Pour boiling syrup over the mangoes and
THK i’f]NNSYiiVANrA c;?:kman cook hook.
•17
let stand over night. Next morning pour
off syrup and let come to a boil and repeat
as before. The third morning boil mang¬
oes in the syrup until you can penetrate
them with straw. Tack in jars, pour
syrup over them and eeal them tightly.
Mrs. Kacher Kefawver.
PICKLED PEACHES.
Make a syrup with proportion of one
quart best cider vinegar to three pints
sugar, boil and skim and pour over the
fruit boiling hot three successive morn¬
ings. Then drain off the syrui). Put a
layer of fruit then sprinkle with bits of
cinnamon and whole cloves, then another
layer of fruit and spice and so on until
all is used. Boil the syrup with a hand¬
ful of each ground cloves and cinnamon✪ Pickled Peaches
until it is like molasses. Then luiur
boiling hot over the fruit. Have enough
syrup te cover the fruit well, then cover
closely. Miss Zeiber.
UNIVERSAL PICKLE.
One gallon vinegar, one- half pint salt,
two ounces of each of following spices:
mace, cloves, ginger, white mustard, black
pepper and tumeric, one pound of brown
sugar, a large box (►f mustard, three or
four dozen onions, red pepper and horse¬
radish. You can drop any kind of fruit
into this and i)ickle it nicely.
CHOW CHOW.
One gallon cabbage cut tine, one-lialf
gallon tomatoes sliced, one (juart of
onions, four tablespoons of mustard, two
tablespoons of ginger, one of cloves, two
of tumeric, one cup sugar, one half gal-
b)n vinegar✪ Chow Chow. Mix well, let boil twenty
minutes.
CATSUP.
Oue-half bushel ripe tomatoes, a cup of
salt, onions to taste, a teaspoon cayenne
pepi)er, a tahlesi)oon mixed spices. Roil
three hours, strain through a seive. Add
a pint of vinegar and one or two pounds
of brown sugar✪ Catsup. Boil again, then bottle
and seal.
ICES AND SHERBETS.
LEMON ICE.
Take one orange and four lemons.
Press out the juice. Take nearly two
cups of sugar, one (|uart of wate✪ Lemon Icer, and
heat sugar and water, then set on ice
until cold, then add juice of fruit and
strain through a cheesecloth or line sieve,
then freeze. Take any fresh fruit and
the proportion of sugar and water and
make as the above. Or add the fruit to
any ordinary ice cream, and freeze.
PINEAPPLE SHERBET.
One grated pineapple, the juice of two
large oranges, the juice of one lemon,
two cups suj^ar, one pint water, one large
spoon gelatine and one pint of cream✪ Pineapple Sherbet.
Soak gelatine, then dissolve in liot water,
Hild sugar, then the juice of the lemon
and oranges and tin* jiineapple, strain
through a sieve. Freeze when fr(>zen to
a niusli add the cream and iiack in
mould to harden.
STRAWBERRY SHERBET.
Take two cups of strawberry juice, two
cups of water, one cup of sugar, the juice
of one lemon✪ Strawberry Sherbet. Boil sugar and water to¬
gether fifteen minutes, add the straw¬
berry and lemon juice. Strain and freeze.
LEMON GINGER SHERBET. ✪ Lemon Ginger Sherbet
Page 40 · 8 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Wash, cut in halves and take out the
s64*ds of half a bushel of large peaches. In
place of seetls, fill with two bunches of
celery chopped fine and season to taste
with salt and white mustard seed. Press
the halves together and tie up in a small
stjuare of cheese chdh. Make a syrup of
one (|uart of cider vinegar, eight pounds
sugar, a little cinnamon and cloves.
Pour boiling syrup over the mangoes and
THK i’f]NNSYiiVANrA c;?:kman cook hook.
•17
let stand over night. Next morning pour
off syrup and let come to a boil and repeat
as before. The third morning boil mang¬
oes in the syrup until you can penetrate
them with straw. Tack in jars, pour
syrup over them and eeal them tightly.
Mrs. Kacher Kefawver.
PICKLED PEACHES.
Make a syrup with proportion of one
quart best cider vinegar to three pints
sugar, boil and skim and pour over the
fruit boiling hot three successive morn¬
ings. Then drain off the syrui). Put a
layer of fruit then sprinkle with bits of
cinnamon and whole cloves, then another
layer of fruit and spice and so on until
all is used. Boil the syrup with a hand¬
ful of each ground cloves and cinnamon
until it is like molasses. Then luiur
boiling hot over the fruit. Have enough
syrup te cover the fruit well, then cover
closely. Miss Zeiber.
UNIVERSAL PICKLE.
One gallon vinegar, one- half pint salt,
two ounces of each of following spices:
mace, cloves, ginger, white mustard, black
pepper and tumeric, one pound of brown
sugar, a large box (►f mustard, three or
four dozen onions, red pepper and horse¬
radish. You can drop any kind of fruit
into this and i)ickle it nicely.
CHOW CHOW.
One gallon cabbage cut tine, one-lialf
gallon tomatoes sliced, one (juart of
onions, four tablespoons of mustard, two
tablespoons of ginger, one of cloves, two
of tumeric, one cup sugar, one half gal-
b)n vinegar. Mix well, let boil twenty
minutes.
CATSUP.
Oue-half bushel ripe tomatoes, a cup of
salt, onions to taste, a teaspoon cayenne
pepi)er, a tahlesi)oon mixed spices. Roil
three hours, strain through a seive. Add
a pint of vinegar and one or two pounds
of brown sugar. Boil again, then bottle
and seal.
ICES AND SHERBETS.
LEMON ICE.
Take one orange and four lemons.
Press out the juice. Take nearly two
cups of sugar, one (|uart of water, and
heat sugar and water, then set on ice
until cold, then add juice of fruit and
strain through a cheesecloth or line sieve,
then freeze. Take any fresh fruit and
the proportion of sugar and water and
make as the above. Or add the fruit to
any ordinary ice cream, and freeze.
PINEAPPLE SHERBET.
One grated pineapple, the juice of two
large oranges, the juice of one lemon,
two cups suj^ar, one pint water, one large
spoon gelatine and one pint of cream.
Soak gelatine, then dissolve in liot water,
Hild sugar, then the juice of the lemon
and oranges and tin* jiineapple, strain
through a sieve. Freeze when fr(>zen to
a niusli add the cream and iiack in
mould to harden.
STRAWBERRY SHERBET.
Take two cups of strawberry juice, two
cups of water, one cup of sugar, the juice
of one lemon. Boil sugar and water to¬
gether fifteen minutes, add the straw¬
berry and lemon juice. Strain and freeze.
LEMON GINGER SHERBET.