Put three or four quarts of old corn in a kettle of water. Tie
a handful of ashes in a cloth and put in. Keep the pot warm,
but not hot for two or three days. Then pour off the lye and
wash the corn thoroughly in many waters, rubbing it together
with the hands to loosen the hulls. Let it soak in clear water
until you are sure the lye is out. Then boil it slowly for four or
five hours, or until it is soft.
Samp.
As soon as the new corn is hard enough not to crush in
the mill, have some cracked very coarse. Put as much as you
wish for dinner in a pail and pour on cold water. The hulls
will rise. Pour off the water carefully through a sieve into a
pail, and throw away the chaff. Pour the water back on the
corn and stir it up. More hulls will come to the top. Repeat
the process until the samp is clean and free from chaff. Boil it
like hasty pudding, but longer, using the water you have poured
on it to boil it in.
36
preserver, Ci5er Hpple Sauce anb
Mrs. Lydia Maria Child says: •' Economical people will sel-
dom use preserves except for sickness. They are unhealthy,
expensive and useless to those who are well."
Barberries preserved in molasses are very good for common
use. Boil the molasses, skim it, throw in the barberries, and sim-
mer them until they are soft.
A pound of sugar to a pound of fruit is the rule for all pre-
serves. The sugar should be melted over a moderate fire,
skimmed clean and the fruit dropped into simmer until it is soft.
Put them in jars, lay a white paper thoroughly wet with brandy
flat on the surface of the preserves, and cover tight from the air.
Raspberry Jam.
Six pounds of sugar to ten pounds of berries✪ Raspberry Jam. Crush the
berries and set them over the stove where they will heat slowly.
Press through a strainer. Return the juice to the fire and boil
briskly fifteen minutes; add the sugar and cook half an hour
longer. Put in the fruit and simmer for ten minutes.
Gtroa Melon Preserves^
Pare and cut the melon in small pieces. Boil gently until
tender in just water enough to cover. Skim out and add as
much sugar as there was melon. Boil an hour, add the melon
and one .lemon sliced to each pound of melon. Simmer until
clear, then take out the melon and lemon and boil the syrup half
an hour longer. Pour hot over the melon.
37
Qntncc and Apple Preserve. Mrs. C. E.Williams.
Five pounds quinces pared and quartered, five pounds sweet
apples, five pounds sugar. Boil the quince parings and cores
in sufficient water to cover. Strain, put in the quince and cook
until tender. Take them out and add sugar to water. Let it
boil up, then put in quince and apple in alternate layers and
cook until apple is tender and red like the quince. Add more
water if necessary.
Oder Apple Sauce.
Page 14 · 1 recipe record on this page
Presented as published in 1897. 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
Put three or four quarts of old corn in a kettle of water. Tie a handful of ashes in a cloth and put in. Keep the pot warm, but not hot for two or three days. Then pour off the lye and wash the corn thoroughly in many waters, rubbing it together with the hands to loosen the hulls. Let it soak in clear water until you are sure the lye is out. Then boil it slowly for four or five hours, or until it is soft.
Samp.
As soon as the new corn is hard enough not to crush in the mill, have some cracked very coarse. Put as much as you wish for dinner in a pail and pour on cold water. The hulls will rise. Pour off the water carefully through a sieve into a pail, and throw away the chaff. Pour the water back on the corn and stir it up. More hulls will come to the top. Repeat the process until the samp is clean and free from chaff. Boil it like hasty pudding, but longer, using the water you have poured on it to boil it in.
preserver, Ci5er Hpple Sauce anb
Mrs. Lydia Maria Child says: •' Economical people will seldom use preserves except for sickness. They are unhealthy, expensive and useless to those who are well."
Barberries preserved in molasses are very good for common use. Boil the molasses, skim it, throw in the barberries, and simmer them until they are soft.
A pound of sugar to a pound of fruit is the rule for all preserves. The sugar should be melted over a moderate fire, skimmed clean and the fruit dropped into simmer until it is soft. Put them in jars, lay a white paper thoroughly wet with brandy flat on the surface of the preserves, and cover tight from the air.
Raspberry Jam.
Six pounds of sugar to ten pounds of berries. Crush the berries and set them over the stove where they will heat slowly. Press through a strainer. Return the juice to the fire and boil briskly fifteen minutes; add the sugar and cook half an hour longer. Put in the fruit and simmer for ten minutes.
Green Melon Preserves.
Pare and cut the melon in small pieces. Boil gently until tender in just water enough to cover. Skim out and add as much sugar as there was melon. Boil an hour, add the melon and one .lemon sliced to each pound of melon. Simmer until clear, then take out the melon and lemon and boil the syrup half an hour longer. Pour hot over the melon.
Quince and Apple Preserve. Mrs. C. E. Williams.
Five pounds quinces pared and quartered, five pounds sweet apples, five pounds sugar. Boil the quince parings and cores in sufficient water to cover. Strain, put in the quince and cook until tender. Take them out and add sugar to water. Let it boil up, then put in quince and apple in alternate layers and cook until apple is tender and red like the quince. Add more water if necessary.
Cider Apple Sauce.
Records on this page
Raspberry Jam