Put two pounds of strawberries and two pounds of granulated sugar in a
white-lined cooking vessel on back of the stove. When enough juice is drawn
out to prevent burning, bring to a boil for twenty minutes. Take off the stove
and set aside until morning, cover with a cloth. Fill your jars with the cold
preserves and seal. Only make two pounds at one time and always leave
open over night. This is fine for any soft fruit.
GRAPEFRUIT MARMALADE
First day — One grapefruit, one orange, one lemon. Peel thin and cut
peeling very fine or put through a meat grinder. Scrape off white pulpy skin
and throw away. Cut fruit in dice. To one cup of fruit put three cups of
water and let stand over night in earthenware vessel.
Second day — Boil ten minutes.
Third day — Put cup for cup, of suga✪ Grapefruit Marmalader and fruit, and boil until it reaches
the consistency of honey or thick s. up. This quantity should fill twelve
glasses.
— MEMO —
( 73 )
CHAFING DISH DAINTIES
'Small cheer and great welcome makes a merry feast.
FUDGE
The main points to be observed, to make fudge creamy, are (1) to use
brown sugar, (2) not to stir while cooking, (3) to beat rapidly as soon as it
has finished cooking, until it begins to stiffen. If made in chafing dish, cook
over hot water pan, to prevent burning. The following proportions will prove
satisfactory:
Two and one-half cupfuls of brown sugar, one-half cupful of sweet milk,
one tablespoonful of butter, two squares of chocolate (or more if desired;
cocoa may be used instead, using about two tablespoonsful to each cupful of
sugar), one teaspoonful of vanilla, one cupful of chopped raisins and nuts✪ Fudge if
desired. Mix sugar, milk and chocolate in the blazer, stirring constantly
until dissolved, but not after it begins to cook. Boil until it forms soft ball
when dropped in cold water. If it boils too long, candy will be hard. Add
butter just before candy is done, then set in a cool place, add vanilla and
beat vigorously. Lemon juice may be used instead of vanilla. If nuts or
raisins are used, pour them in after candy had been beaten a while. Do not
allow it to harden before pouring into buttered pan. Pecans, English walnuts,
hickory nuts or almonds may be used.
CREAM SAUCE
One tablespoonful of butter, one tablespoonful of swansdown flour, one
cupful of sweet milk, pepper and salt to taste✪ Cream Sauce. Melt butter in blazer, add
flour, stirring until smooth, then add milk slowly. Cook until it thickens,
stirring constantly. Recipe may be doubled, or same may be made thicker by
using more flour. This sauce may be used in a number of chafing dish recipes
as for creamed chicken, celery, etc.
CREAMED OYSTERS
Use both blazer and hot water pan. Ingredients, one pint of sweet milk,
two tablespoonfuls of butter (more if milk is not rich), two tablespoonsful of
swansdown flour, one pint oysters, pepper and salt to taste. Scald the oysters
in their own liquor and drain. Make a cream of the butter, milk and flour,
while it thickens, add the oysters. As soon as they heat thoroughly, season
and serve at once on toast or crackers.
OYSTER STEW ✪ Creamed Chicken
Page 48 · 6 recipe records 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
Put two pounds of strawberries and two pounds of granulated sugar in a white-lined cooking vessel on back of the stove. When enough juice is drawn out to prevent burning, bring to a boil for twenty minutes. Take off the stove and set aside until morning, cover with a cloth. Fill your jars with the cold preserves and seal. Only make two pounds at one time and always leave open over night. This is fine for any soft fruit.
GRAPEFRUIT MARMALADE
First day — One grapefruit, one orange, one lemon. Peel thin and cut peeling very fine or put through a meat grinder. Scrape off white pulpy skin and throw away. Cut fruit in dice. To one cup of fruit put three cups of water and let stand over night in earthenware vessel.
Second day — Boil ten minutes.
Third day — Put cup for cup, of sugar and fruit, and boil until it reaches the consistency of honey or thick syrup. This quantity should fill twelve glasses.
( 73 )
CHAFING DISH DAINTIES
'Small cheer and great welcome makes a merry feast.
FUDGE
The main points to be observed, to make fudge creamy, are (1) to use brown sugar, (2) not to stir while cooking, (3) to beat rapidly as soon as it has finished cooking, until it begins to stiffen. If made in chafing dish, cook over hot water pan, to prevent burning. The following proportions will prove satisfactory:
Two and one-half cupfuls of brown sugar, one-half cupful of sweet milk, one tablespoonful of butter, two squares of chocolate (or more if desired; cocoa may be used instead, using about two tablespoonsful to each cupful of sugar), one teaspoonful of vanilla, one cupful of chopped raisins and nuts if desired. Mix sugar, milk and chocolate in the blazer, stirring constantly until dissolved, but not after it begins to cook. Boil until it forms soft ball when dropped in cold water. If it boils too long, candy will be hard. Add butter just before candy is done, then set in a cool place, add vanilla and beat vigorously. Lemon juice may be used instead of vanilla. If nuts or raisins are used, pour them in after candy had been beaten a while. Do not allow it to harden before pouring into buttered pan. Pecans, English walnuts, hickory nuts or almonds may be used.
CREAM SAUCE
One tablespoonful of butter, one tablespoonful of swansdown flour, one cupful of sweet milk, pepper and salt to taste. Melt butter in blazer, add flour, stirring until smooth, then add milk slowly. Cook until it thickens, stirring constantly. Recipe may be doubled, or same may be made thicker by using more flour. This sauce may be used in a number of chafing dish recipes as for creamed chicken, celery, etc.
CREAMED OYSTERS
Use both blazer and hot water pan. Ingredients, one pint of sweet milk, two tablespoonfuls of butter (more if milk is not rich), two tablespoonsful of swansdown flour, one pint oysters, pepper and salt to taste. Scald the oysters in their own liquor and drain. Make a cream of the butter, milk and flour, while it thickens, add the oysters. As soon as they heat thoroughly, season and serve at once on toast or crackers.
OYSTER STEW
Records on this page
Grapefruit MarmaladeFudgeCream SauceCreamed ChickenCreamed OystersOyster Stew