To Preserve Apples.-— Apple Jelly. —Blackberry Jam.— Beautiful
Jelly Made from Pippin Apples. — Blackberry Preserves. — To Pre-
serve Cherries. — Red-currant Jelly. — Fox-grape Jelly.— To Pre-
serve Siberian Crab-apples. — To Preserve Cranberries.— Damson
Preserves. — Sweetmeats of Citron or Cantaloupe Melons. — Green
Ck)06eberries. — Greengage Plums. — ^Jelly. — Grape Preserves. — To
Preserve Clingstone Peaches. — Peach Jam. — Quince Preserves. —
Pear Preserves.— Raspberry Preserves.— Strawberry Preserves.
— To Make Jelly out of Strawberry Acid. — Green Tomato Pre-
serves. — Sweetmeats. — Pineapple Preserves. — To Preserve Or-
anges Whole.— Orange Marmalade. — Quince Marmalade.— Green
Sweetmeats. — Fig Preserves. — Quick Way of Preparing Water-
melon Rind. — Canned Peaches. — ^Brandy Peaches Page 239
CHAPTER XX.
PICKLESL
Prepared Vinegar. — Green Pickle, No. 1 (quickly made). — Green
Fickle, No. 2 (quickly made). — ^Isabella's Cabbage Pickle. — Green
Mangoes. — Cabbage Pickle.— Chopped Pickle.— Filling for Five
Dozen Peach Mangoes. — Peach Mangoes. — Peach Mangoes
(Another Way). — Pepper Mangoes. — Martinoes. — Cut-cucumber
Pickle.— Ripe Tomato Pickle.— Green Tomato Pickle, No. 1.-*
Green Tomato Pickle, No. 2.— Onion Pickle.— Wahiut Pickle.
— Hiden Salad.— Chow-chow, Nos. 1, 2, and 3.— Pickled Mush-
rooms. — Pickled Peppers.— Sweet Pickle. (So-called German.)
— To Green Pickles.— To Stuff Forty Large Cucumbers. — Span-
ish Pickle. — Watermelon -rind Pickle, No. 1. — Watermelon -rind
Pickle, No. 2. — ^Buck and Breck PicUe. — Sweet-peach Pickle.—
Ripe Cantaloupe Pickle. (Eastern Shore.) 252
CHAPTER XXI.
CURED MEATS AND F18H,
To Cure Bacon.— To Cure Jowls and Chines for Early Use. — Sau-
sage-meat, Nos. 1, 2, and 3. — To Cure Hams by PickUng. — Souse
in Moulds. — Brine for Preserving Souse.- Mock Bologna Sau-
sage.— Pudding.— To Com Beef, Nos. 1, 2, and 3.— A Spiced Round
of Beef.— To Broil Ham Nicely.— A Stuffed Ham.— To Cure
xvi CONTENTS.
Tongues. — To Cure Rennet. — Prize Recipe for Curing Vir-
ginia Hams. — To Boil . ft. .H»ro. .—: Pressed Beef.— Pickled Her-
rings Page 268
CHAPTER XXn.
CORDIALS AND COOLING DRINKS.
Strawberry Acid. — Raspberry Vinegar.— Rose Brandy for Flavor
ing.— To make Lemon Sirup.— Cherry Shrub. — Blackberry Acid.
— Blackberry Cordial. (Medicine.) — Currant SUrub ........ 278
CHAPTER XXin.
HOME-MADE WINES,
Blackberry Wine, l^os. 1, 2, and 3. — ^Wine from Catawba Grapes. —
GrapQ Wine.— Currant Wine.— Good Cooking Wine 282
* I ... . . . ■
CHAPTER XXIV.
THE DAIRY.
To Make Butter. — Brine for Keeping Butter. — To Cure Butter. —
Mrs. Colston's Recipe for Putting up Butter to Keep. — Cottage
Cheese. — Bonny-clabber. — Slip. — Curds and Cream, No. 1.—
Curds and Cream, No. 2. — Cheese. — Cream-cheese, No. 1. — Cream-
cheese, No. 2.— To Make Slip-coat Cheese 286
CHAPTER XXV.
CANDIES AND CONSERVES.
Cocoa-nut Candy. — Cocoa-nut Balls. — Candy in Pudding Fashion.
— Newport Candy. — Cream Caramels.— Conserves of Strawberries.
— Kisses. — Peach Chips or Conserves. — ^Peach Leather. — ^Butter
' Taffy. — Cocoa-nut Cones. — First-rate Molasses Candy. — Choco-
late Caramels.— Delightful Cough Candy 294
CHAPTER XXVI.
FRITTERS, PANCAKES, ETC.
French Fritters. — Bell Fritters. — Rice Fritters. — Puff Fritters. -
Apple Fritters. — Spanish Fritters. — Snow-flake Sauce. — Berry-
ville Fritters. — Quaking Pudding. — Pancakes. — Scotch Pan-
cakes 300
I
CONTENTS. xvii
CHAPTER XXVII.
FOR THB SICK.
Page 6
Presented as published in 1884. 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
To Preserve Apples.-— Apple Jelly. —Blackberry Jam.— Beautiful Jelly Made from Pippin Apples. — Blackberry Preserves. — To Preserve Cherries. — Red-currant Jelly. — Fox-grape Jelly.— To Preserve Siberian Crab-apples. — To Preserve Cranberries.— Damson Preserves. — Sweetmeats of Citron or Cantaloupe Melons. — Green Gooseberries. — Greengage Plums. — Grape Jelly. — Grape Preserves. — To Preserve Clingstone Peaches. — Peach Jam. — Quince Preserves. — Pear Preserves.— Raspberry Preserves.— Strawberry Preserves. — To Make Jelly out of Strawberry Acid. — Green Tomato Preserves. — Sweetmeats. — Pineapple Preserves. — To Preserve Oranges Whole.— Orange Marmalade. — Quince Marmalade.— Green Sweetmeats. — Fig Preserves. — Quick Way of Preparing Watermelon Rind. — Canned Peaches. — Brandy Peaches Page 239
CHAPTER XX.
PICKLESL
Prepared Vinegar. — Green Pickle, No. 1 (quickly made). — Green Pickle, No. 2 (quickly made). — Isabella's Cabbage Pickle. — Green Mangoes. — Cabbage Pickle.— Chopped Pickle.— Filling for Five Dozen Peach Mangoes. — Peach Mangoes. — Peach Mangoes (Another Way). — Pepper Mangoes. — Mango Pickles. — Cut-cucumber Pickle.— Ripe Tomato Pickle.— Green Tomato Pickle, No. 1.-* Green Tomato Pickle, No. 2.— Onion Pickle.— Walnut Pickle. — Hidden Salad.— Chow-chow, Nos. 1, 2, and 3.— Pickled Mushrooms. — Pickled Peppers.— Sweet Pickle. (So-called German.) — To Green Pickles.— To Stuff Forty Large Cucumbers. — Spanish Pickle. — Watermelon -rind Pickle, No. 1. — Watermelon -rind Pickle, No. 2. — Buck and Breck Pickle — Sweet-peach Pickle.— Ripe Cantaloupe Pickle. (Eastern Shore.) 252
CHAPTER XXI.
CURED MEATS AND FISH,
To Cure Bacon.— To Cure Jowls and Chines for Early Use. — Sausage-meat, Nos. 1, 2, and 3. — To Cure Hams by Pickling. — Souse in Moulds. — Brine for Preserving Souse.- Mock Bologna Sausage.— Pudding.— To Com Beef, Nos. 1, 2, and 3.— A Spiced Round of Beef.— To Broil Ham Nicely.— A Stuffed Ham.— To Cure
xvi CONTENTS.
Tongues. — To Cure Rennet. — Prize Recipe for Curing Virginia Hams. — To Boil Ham.— Pressed Beef.— Pickled Herrings Page 268
CHAPTER XXn.
CORDIALS AND COOLING DRINKS.
Strawberry Acid. — Raspberry Vinegar.— Rose Brandy for Flavor ing.— To make Lemon Sirup.— Cherry Shrub. — Blackberry Acid. — Blackberry Cordial. (Medicine.) — Currant Shrub ........ 278
CHAPTER XXin.
HOME-MADE WINES,
Blackberry Wine, l^os. 1, 2, and 3. — Wine from Catawba Grapes. —
Grape Wine.— Currant Wine.— Good Cooking Wine 282
* I ... . . . ■
CHAPTER XXIV.
THE DAIRY.
To Make Butter. — Brine for Keeping Butter. — To Cure Butter. — Mrs. Colston's Recipe for Putting up Butter to Keep. — Cottage Cheese. — Bonny-clabber. — Slip. — Curds and Cream, No. 1.— Curds and Cream, No. 2. — Cheese. — Cream-cheese, No. 1. — Cream-cheese, No. 2.— To Make Slip-coat Cheese 286
CHAPTER XXV.
CANDIES AND CONSERVES.
Cocoa-nut Candy. — Cocoa-nut Balls. — Candy in Pudding Fashion. — Newport Candy. — Cream Caramels.— Conserves of Strawberries. — Kisses. — Peach Chips or Conserves. — Peach Leather. — ^Butter Taffy. — Cocoa-nut Cones. — First-rate Molasses Candy. — Chocolate Caramels.— Delightful Cough Candy 294
CHAPTER XXVI.
FRITTERS, PANCAKES, ETC.
French Fritters. — Bell Fritters. — Rice Fritters. — Puff Fritters. - Apple Fritters. — Spanish Fritters. — Snow-flake Sauce. — Berryville Fritters. — Quaking Pudding. — Pancakes. — Scotch Pancakes 300
CONTENTS. xvii
CHAPTER XXVII.
FOR THB SICK.