One-half gallon of new milk, sweeten to taste, let it get hot and pour over
one-third box of gelatine. Let it get cold, put in freezer and freeze slightly.
Add whites of four eggs beaten stiff, one quart of good cream and the juice
of eight good-sized lemons✪ Milk Sherbet. Sweeten to taste.
— MEMO —
( 71 )
CANNING AND PRESERVING
"Men make wealth, and women preserve it."
CANNED GREEN SWEET PEPPERS
Select green peppers of small and medium size. Put on in hot water
whole. Let boil half hour. Handling gently so as not to break them, place
them in the large mouth jars. A half teaspoon of canning acid placed on top
of the fruit insures their keeping. These are fine for stuffing during the
winter. The red peppers may be canned also by cutting out the seeds and
boiling an hour. Seal in pint cans. An excellent addition and garnish to any
salad.
TO CAN CORN
One gallon of corn cut from the cob, three-fourths pint of salt, two pints
of water. Boil briskly for twenty minutes, put in jars and seal. Before using
soak well in water to remove salt. This is as nice as fresh corn.
CANNED TOMATOES
Pour boiling water over firm, ripe tomatoes and skin. Remove part of
the stem, drop in sterilized jars and set in kettle of hot water and boil for
thirty minutes. Set out jars, remove tops and fill jars running over with
freshly boiling water. Seal perfectly air tight.
CANNED PEARS
Boil pears in clear water until you can just pierce them with a straw.
Have on stove another vessel with sweetened water, about one-fourth pound
of sugar to every pound of fruit. Place pears in jars, using a fork to handle.
Fill jars running over with the sweetened water and be sure to remove all
air bubbles. Seal air tight.
CANNED BEANS
Take young, tender beans, free from blemishes, string thoroughly and
break into small pieces. Wash well, put in kettle and cover with boiling
water. Allow one pint of salt to every twelve pints of beans, cook two hours
or longer, adding salt about one-half hour before removing beans from the
fire. Sterilize jars, tops and rubbers, overflow cans of beans with the salted
water and seal air tight.
CANNED BEANS
Pack nice, tender, young beans, free from blemishes, tightly in sterilized
jars. Fill jars full of cold sterilized water. Seal and stand in a vessel of
cold water, bring to a boil and boil four hours. Let stand in water until cool
enough to handle, then tighten tops and set away in the dark.
( 72 )
HOWERY-TAYLOR MILLING CO., Inc.
Manufacturers of FLOUR, MEAL and FEED
Leading Brands of Flour : Roanoke's Best, Victory self -rising,
Sifted Snow, Blue Ribbon, Dixie
Roanoke, Virginia
TO COOK CANNED BEANS
Open beans, drain water off and empty in vessel. To one-half gallon of
beans put one level teaspoon of soda and cover beans with cold water, let
stand an hour or so and wash thoroughly and put in pot with the meat that
has been cooking. Let cook down nearly dry and just before removing from
the fire add one teaspoon of sugar and salt to taste.
TO CAN PEACHES
Pack in quart jars. Dissolve three-fourths cup of sugar in one cup of
cold water, pour over the peaches, seal tight. Place in vessel with cold water
enough to almost cover the jar. Boil twenty-five minutes after water begins
to boil.
STRAWBERRY PRESERVES
Page 47 · 1 recipe record on this page
Presented as published in 1925. 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
One-half gallon of new milk, sweeten to taste, let it get hot and pour over one-third box of gelatine. Let it get cold, put in freezer and freeze slightly. Add whites of four eggs beaten stiff, one quart of good cream and the juice of eight good-sized lemons. Sweeten to taste.
( 71 )
CANNING AND PRESERVING
"Men make wealth, and women preserve it."
CANNED GREEN SWEET PEPPERS
Select green peppers of small and medium size. Put on in hot water whole. Let boil half hour. Handling gently so as not to break them, place them in the large mouth jars. A half teaspoon of canning acid placed on top of the fruit insures their keeping. These are fine for stuffing during the winter. The red peppers may be canned also by cutting out the seeds and boiling an hour. Seal in pint cans. An excellent addition and garnish to any salad.
TO CAN CORN
One gallon of corn cut from the cob, three-fourths pint of salt, two pints of water. Boil briskly for twenty minutes, put in jars and seal. Before using soak well in water to remove salt. This is as nice as fresh corn.
CANNED TOMATOES
Pour boiling water over firm, ripe tomatoes and skin. Remove part of the stem, drop in sterilized jars and set in kettle of hot water and boil for thirty minutes. Set out jars, remove tops and fill jars running over with freshly boiling water. Seal perfectly air tight.
CANNED PEARS
Boil pears in clear water until you can just pierce them with a straw. Have on stove another vessel with sweetened water, about one-fourth pound of sugar to every pound of fruit. Place pears in jars, using a fork to handle. Fill jars running over with the sweetened water and be sure to remove all air bubbles. Seal air tight.
CANNED BEANS
Take young, tender beans, free from blemishes, string thoroughly and break into small pieces. Wash well, put in kettle and cover with boiling water. Allow one pint of salt to every twelve pints of beans, cook two hours or longer, adding salt about one-half hour before removing beans from the fire. Sterilize jars, tops and rubbers, overflow cans of beans with the salted water and seal air tight.
CANNED BEANS
Pack nice, tender, young beans, free from blemishes, tightly in sterilized jars. Fill jars full of cold sterilized water. Seal and stand in a vessel of cold water, bring to a boil and boil four hours. Let stand in water until cool enough to handle, then tighten tops and set away in the dark.
( 72 )
HOWERY-TAYLOR MILLING CO., Inc.
Manufacturers of FLOUR, MEAL and FEED
Leading Brands of Flour : Roanoke's Best, Victory self -rising,
Sifted Snow, Blue Ribbon, Dixie
Roanoke, Virginia
TO COOK CANNED BEANS
Open beans, drain water off and empty in vessel. To one-half gallon of beans put one level teaspoon of soda and cover beans with cold water, let stand an hour or so and wash thoroughly and put in pot with the meat that has been cooking. Let cook down nearly dry and just before removing from the fire add one teaspoon of sugar and salt to taste.
TO CAN PEACHES
Pack in quart jars. Dissolve three-fourths cup of sugar in one cup of cold water, pour over the peaches, seal tight. Place in vessel with cold water enough to almost cover the jar. Boil twenty-five minutes after water begins to boil.
STRAWBERRY PRESERVES
Records on this page
Milk Sherbet