Olived Cherries

Ingredients

• 1 quart vinegar
• 1 teaspoon salt

Method

1. 1

   Fill jars with nice firm cherries with stems on.

2. 2

   Pour over them the following liquid: 1 quart vinegar, to which add 1 teaspoon salt.

3. 3

   If vinegar is strong dilute with water.

4. 4

   Seal in glass jars.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 55. The excerpt below is the record exactly as published.

OLIVED CHERRIES. Mrs. B. R. Bonnell, Loveland, Colo. Fill jars with nice firm cherries with stems on. Pour over them the following liquid : i quart vinegar, to which add i tea- spoon salt. If vinegar is strong dilute with water. Seal in glass jars. LEMON HONEY. Mrs. E. Forman. V2 pound sugar. 1 egg. 2 ounces butter. 2 lemons. Grate the outer rind and extract the juice of the lemons ; put all into granite pan and let it simmer 15 or 20 minutes. RED CURRANT JELLY. Mrs. E. Forman. Scald the currants well ; when cool press out all the juice. Measure it and put it back in the kettle. Let it boil hard from five to ten minutes, skimming it well. Then add while on the fire boiling, i pound sifted loaf sugar lor every pint of juice. Stir until dissolved; then it is done and ready for the tumblers. PEANUT BUTTER. Mrs. Taylor. Roll or grind in food chopper until reduced to a powder. Mix with melted butter to a paste and spread for serving on sliced bread. 174 THE EiDWARDSVILLE COOK BOOK. STRAWBERRY PRESERVES. Mrs. John T. Crocker. Put 3 pint measures Eastern New Jersey sugar into a 4 quart granite pan. Moisten with water but not enough to make the sugar watery. Set on back of stove to dissolve; then boil, skimming off the froth both before and after the fruit is in. When boiling, add 3 pints berries, boil 20 minutes or until a few drops of the syrup thickens when cooled. Put the cooked fruit in a crock, let it stand until cold, (this plumps the fruit). Put into self sealing pints, covering with fitted white paper dipped in brandy to prevent mould, before fitting the top. Cherries preserved same way are very nice. PROPORTIONS OF FRUIT AND SUGAR. Amount of sugar given is about an average when a very rich preserve? is not desired. Sugar to a Quart Jar : — for canning, Clierries . 6 ounces. Grapes .. ..6 ounces. Strawberries . . . . . . 6 ounces. Peaches .. ..4 ounces. Raspberries . .4 ounces. Pineapple . . . . .. ..6 ounces. Blackberries . . . . Crabapple . . . . .. ..8 ounces. Quinces Plums . . . .4 ounces. Pears Pieplant . . . . . . ..10 ounces. PRESERVES. 175 1,76 THE EDWARDSVILLE COOK BOOK. «$*+J»^»j4*j4*J»*J<*Jf-t5»*J<*J»*J**J»*J**t*-^**^**J**J**J**J**J< f J. G. DELICATE I SELLS ONLY THE BEST OF GROCERIES ♦|» Prompt Service and Courteous Treatment. — o — Sole Agent for >:■» CHASE & SANBORN’S HIGH GRADE COFFEE AND TEA. I JAM ES E. TUNNELL Wholesale and Retail Dealer in GROCERIES, PROVISIONS, FRUITS AND PRODUCE. ‘SLEEPY EYE’ Exclusive Agent and “KANSAS CREAM” FLOUR. 'W’AYNE & SON GROCERS Agents for WHITE DAISY FLOUR and BAKER’S COFFEE. DON’T FORGET THE IMPERIAL STEAM BAKERY ICE CREAM AND CANDY PARLOR. When in Need of Anything in Our Line. WAGNER & HYTEN. New Stubbs Building, Main Street. X ADVERTISEMENTS. ’ 177 t 1 I ^ L. SCHWARZ & SON STAPLE AND FANCY GROCERIES. Main St., Opposite St. James Hotel. I A.DOLPH KLINGEL Dealer in GROCERIES, QUEENSWARE, PROVISIONS, NOTIONS, ETC. North Main St. Phone 82 L. CHARLES HACK STAPLE AND FANCY GROCERIES Fruits, Vegetables, Tobacco, Etc. Canned Goods a Specialty. 2nd St. Phone 96 L. JOHN H. SANNER GROCERIES, PROVISIONS, BOOTS AND SHOES. “Walkover’' Shoes a Specialty. Main St., Opposite Tuxhorn’ JOSEPH SCHMIDT STAPLE AND FANCY GROCERIES. Hillsboro Avenue. JACOB DORNACHER STAPLE AND FANCY GROCERIES. Glass and Queensware. Kansas St. and Dauglas Ave. Phone 50 Y. 178 THE EDWARDSVILLE COOK BOOK. CHAPTER XIV. MISCELLANEOUS. CHEESE STRAWS. Mrs. A. L. Brown. Mrs. Travons. 1 pint flour. Lard size of a walnut. 1 pint grated cheese. 1 tablespo jn water. Mix as you would pie crust ; roll out in a thick sheet and cut in strips ^ inch wide and 5 inches long-. Bake a light brown. (If cheese is dry add more lard and water.) WELSH RAREBIT. Miss Carolyn Manley, St. Louis, Mo. 2 tablespoons butter. pint ale. 1 lb. soft cheese. A shake of cayenne pepper. V2 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.