Preserved Ginger. — Clean and wash some fine green ginger roots, let
them lie several hours in cold water, drain and place the roots in ^
kettle of boiling water, cook 30 minutes; drain and rinse off with cold
water; return the ginger to the kettle, cover with fresh boiling water and
cook until the ginger is soft; drain and put in cold water. Next day
drain the roots in a sieve and weigh them ; allow for each pound one
pound of sugar and one-half pint of water ; boil sugar and water five
minutes, add the ginger, boil a few minutes, remove and poor the ginger
in a bowl. Twelve hours later drain off the syrup, boil it three r
and pour it over the ginger ; repeat this twice more. Then drain off
the syrup, place over the fire, boil to a soft ball, add the ginger, cook t
minutes and fill into jars.
THE RURAL COOK BOOK. 135
Canned Baked Apples. — Select good tart cooking apples; wash, remove
the blossom end, but do not peel. Arrange in a baking pan with hot
water to half fill the pan. Sprinkle with sugar, bits of sweet butter, and
a dash of any spice if desired, and bake until tender. Can while hot, using
the juice ii) which they were baked. Stand the jar in hot water 30
minutes before wanted for use, and you will have perfect baked apples
for breakfast. Fears canned the same way are fine, or pears with thinly
. sliced quince scattered among them.
Canned Porter Apples. — Wipe, quarter, core and peel the apples, then
weigh them. Make a syrup by boiling for 10 minutes one-third the weight
of the apples in granulated sugar with water, the proportion being 254
cupfuls of water to one pound of sugar✪ Canned Porter Apples. Cook the apples slowly in the
syrup until soft; do not crowd them. Skim out the apples carefully into
jars, cover with the boiling syrup, and seal.
Apple Ginger.— Tie a little ginger root in a bag. A quarter of a pound
will do for eight pounds of apples. Fut the bag of ginger into three
pints of cold, dear water. When the water is highly flavored add about
three-quarters of a pound of sugar to every pound of apples. The three
pints of water will be sufEcient for six pounds of sugar. Add the juice
of two lemons, laying aside the yellow peel cut in shreds✪ Apple Ginger. Clarify the
syrup by allowing it to cool after it has cooked five minutes and mixing
the white of two eggs and the shells in the cooled syrup. Return the
syrup to the fire, let it boil up once, and then draw to the back of the
stove. A scura will cover it. Strain into a clean saucepan, add the
yellow peel of the lemons and put in quarters of apples. As soon as
cooked, lift them out and put in more. Place the apples into jars and
pour the syrup over them,
Apple Orange Marmalade.— Core and slice 20 large tart apples. Allow
for every quart one pint of water. Add the thin peel of one orange, cover
and boil until tender. Place a sieve over a bowl, pour in the apples and
let drain without disturbing. Allovf for each pint one pound of sugar.
Peel four large oranges✪ Apple Orange Marmalade, remove white part and seeds and set aside. Boil
apple juice till very thick, add orange cut into small pieces and cook until
a drop retains its shape on a plate. Put in glass jars and cover like
jelly. The apple pulp may be used in pies.
Preserved Apples. — Pare and core fine, ripe pippins, and cut them into
quarters. Weight and to each pound allow one pound of granulated sugar
and a half pint of boiling water, the grated rind of one and the juice of
two lemons✪ Preserved Apples. Boil the sugar and water until clear (about three minutes),
skimming the scum from the .surface, add the juice and rind of the lemons,
then the apples, and simmer gently until they are clear and {ender, but
not broken, then stand aside to cool. When cold, put them into jars, cover
isa THE RURAL COOK BOOK.
Page 93 · 4 recipe records on this page
Presented as published in 1907. 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
Preserved Ginger. — Clean and wash some fine green ginger roots, let them lie several hours in cold water, drain and place the roots in a kettle of boiling water, cook 30 minutes; drain and rinse off with cold water; return the ginger to the kettle, cover with fresh boiling water and cook until the ginger is soft; drain and put in cold water. Next day drain the roots in a sieve and weigh them ; allow for each pound one pound of sugar and one-half pint of water ; boil sugar and water five minutes, add the ginger, boil a few minutes, remove and pour the ginger in a bowl. Twelve hours later drain off the syrup, boil it three minutes and pour it over the ginger ; repeat this twice more. Then drain off the syrup, place over the fire, boil to a soft ball, add the ginger, cook 2 minutes and fill into jars.
Canned Baked Apples. — Select good tart cooking apples; wash, remove the blossom end, but do not peel. Arrange in a baking pan with hot water to half fill the pan. Sprinkle with sugar, bits of sweet butter, and a dash of any spice if desired, and bake until tender. Can while hot, using the juice in which they were baked. Stand the jar in hot water 30 minutes before wanted for use, and you will have perfect baked apples for breakfast. Fears canned the same way are fine, or pears with thinly . sliced quince scattered among them.
Canned Porter Apples. — — Wipe, quarter, core and peel the apples, then weigh them. Make a syrup by boiling for 10 minutes one-third the weight of the apples in granulated sugar with water, the proportion being 2½ cupfuls of water to one pound of sugar. Cook the apples slowly in the syrup until soft; do not crowd them. Skim out the apples carefully into jars, cover with the boiling syrup, and seal.
Apple Ginger. — Tie a little ginger root in a bag. A quarter of a pound will do for eight pounds of apples. Put the bag of ginger into three pints of cold, dear water. When the water is highly flavored add about three-quarters of a pound of sugar to every pound of apples. The three pints of water will be sufficient for six pounds of sugar. Add the juice of two lemons, laying aside the yellow peel cut in shreds. Clarify the syrup by allowing it to cool after it has cooked five minutes and mixing the white of two eggs and the shells in the cooled syrup. Return the syrup to the fire, let it boil up once, and then draw to the back of the stove. A scum will cover it. Strain into a clean saucepan, add the yellow peel of the lemons and put in quarters of apples. As soon as cooked, lift them out and put in more. Place the apples into jars and pour the syrup over them,
Apple Orange Marmalade.— Core and slice 20 large tart apples. Allow for every quart one pint of water. Add the thin peel of one orange, cover and boil until tender. Place a sieve over a bowl, pour in the apples and let drain without disturbing. Allovf for each pint one pound of sugar. Peel four large oranges, remove white part and seeds and set aside. Boil apple juice till very thick, add orange cut into small pieces and cook until a drop retains its shape on a plate. Put in glass jars and cover like jelly. The apple pulp may be used in pies.
Preserved Apples. — Pare and core fine, ripe pippins, and cut them into quarters. Weight and to each pound allow one pound of granulated sugar and a half pint of boiling water, the grated rind of one and the juice of two lemons. Boil the sugar and water until clear (about three minutes), skimming the scum from the .surface, add the juice and rind of the lemons, then the apples, and simmer gently until they are clear and {ender, but not broken, then stand aside to cool. When cold, put them into jars, cover
Records on this page
Canned Porter ApplesApple GingerApple Orange MarmaladePreserved Apples