COCOA
Put one quart of milk to boil in a farina boiler. Moisten four tablespoonfuls of cocoa with a little cold milk, pour it
into the boiling milk, stirring all the while. Stir until it comes to boiling point, cover the farina boiler, and boil five
minutes. Serve with whipped cream.
Broma, alkathrepta, and racahout are all made precisely the same as cocoa.
RASPBERRY VINEGAR
Put two quarts of raspberries into a stone jar, and pour over them one quart of good cider vinegar. Cover and
stand aside for two days, then drain off the liquid without mashing the berries, pour it over a quart of fresh fruit, and
stand as before. Do this once more, the last time straining through a muslin bag. Now add one pound of sugar
to every pint of this liquid. Boil slowly five minutes, skim, let stand fifteen. minutes, bottle, and seal.
Strawberry and blackberry vinegars are made in precisely the same manner.
CANNING
The manner of canning different kinds of fruit varies but little. Perfectly sound fruit only should be used, and all
fruits may be canned with or without sugar, as it takes no part in their preservation.
Com is the most difficult of all vegetables to keep, but by mixing with it an equal quantity of tomatoes no
difficulty will be found.
All fruits should be cooked but little, as long cooking destroys their natural flavor, but they must go scalding hot
into air-tight glass jars, filled to overflowing to exclude every particle of air, then quickly sealed. Thoroughly
heat the jars before filling, then stand them while filling on a damp towel to reduce the danger of breakage. After
the jars are well filled, the tops, which should be glass or porcelain, must be screwed on quickly and tightly, and
the jars placed where the air will not strike them, to stand over night. In the morning you will be able to give the
tops another turn, then wipe the jars and put them away in a dark, cool (not cold), dry closet. In a week examine
them carefully. If the liquor has settled and there are no visible air-bubbles, you may be sure the fruit is keeping.
If you find the opposites, empty the jars at once, or they will burst.
Small fruits are best sugared one or two hours before cooking.
Large fruits should be thrown into cold water as soon as they are pared to prevent discoloration.
It is the safest plan to cook only fruit enough to fill one or two jars at a time. Have the jars hot and everything ready; as soon as the fruit is done fill the jars quickly, run a silver spoon-handle around the jar to break any air
bubbles that may be there and then screw on the tops without delay.
PEACHES
Pare and throw them into cold water. When you have enough to fill one or two jars, take them from the water,
put them in a porcelain-lined kettle, cover them with boiling water, and stand on the back part of the fire where
they will scarcely simmer until tender. While they are cooking, make a syrup from one pound of sugar and one
quart of water, stir over the fire until the sugar is dissolved, and then boil for three minutes. Lift the peaches carefully
from the water, put them in the syrup, bring to boiling point, and can as directed.
PEARS
Proceed precisely the same as for peaches.
PINEAPPLE
The large sugar loaf are best for canning. They should be pared, the eyes removed, and the flesh carefully picked
into pieces with a silver fork. To every pound allow three-quarters of a pound of sugar. Put the pineapple into a
porcelain -lined kettle, sprinkle over the sugar, and cook over a moderate fire for ten minutes. Can as directed.
Pineapple may also be grated.
QUINCES
Pare, core, and cut the quinces into rings, and proceed exactly the same as for peaches, using a half-pound of sugar
to every pound of quinces.
The skin and rough pieces may be used for jelly.
BLACKBERRIES
To every pound of blackberries allow a quarter of a pound of sugar. Put into a porcelain-lined kettle, sufficient
berries to fill two jars, cover them with the sugar and stand aside for two hours, then bring to boiling point.
Can as directed.
When large quantities of berries are being canned they may be sugared on meat plates or in large basins.
CHERRIES
Stone the cherries, and if sour, allow a half-pound of sugar to every pound of cherries. If sweet a quarter of a
pound will be quite sufficient. Proceed the same as for blackberries.
CURRANTS AND RASPBERRIES
To each quart of large red raspberries, allow a half-pint of currant juice and a half-pound of sugar. Put the
berries in a porcelain -lined kettle, add the juice and sugar, bring to boiling point and can.
BLUE PLUMS
Allow three-quarters of a pound of sugar to every pound of plums. Proceed as for blackberries.
Gages may be canned in the same manner, first pricking the skins to prevent cracking.
To every five pounds of damsons allow three pounds of sugar.
STRAWBERRIES
These are canned precisely the same as blackberries, using
a half-pound of sugar to each pound of berries.
CORN
Fill the cans full of fresh uncooked corn, cut from the cob, and seal them lightly. Cover the bottom of a wash boiler
with straw or hay, stand the cans on this and pour over sufficient cold water to nearly cover. Cover the boiler and heat the water gradually to boiling point. Boil for two hours. If the cans are tin, puncture the top to allow the escape of gas. If they are glass simply unscrew the lids and quickly fasten them again. Now boil two hours longer.
APPLE JELLY
''Lady's Blush" or "Fall Pippins" make the best jelly.
Wipe the fruit, cut it into pieces without paring or removing the seeds. Put into a porcelain -lined kettle, and
just cover with cold water, cover and cook for a few minutes until the apples are very tender. Drain through a
flannel bag — do not press or squeeze or the jelly will be muddled or cloudy. To each pint of this juice allow one
pound of granulated sugar. Put the juice in the kettle, bring to a boil and skim ; add the sugar, stir until it is dissolved,
then boil rapidly and continuously until it jellies, skimming the scum as it comes to the surface. Twenty minutes
is usually sufficient. It is wise to commence testing after fifteen minutes boiling, by taking just a spoonful in a
saucer and standing it for a moment in a cold place, if it jellies on the surface quickly it is done, but if liquid when
cold, continue boiling. When done, roll the tumblers quickly in hot water, then fill them with the boiling liquid,
stand aside without covering for twenty-four hours. Then cover the tops with two thicknesses of tissue paper, care-
fully pasting the edges down on the tumblers. Moisten the top of the paper with cold water. This moistening
stretches the paper, which shrinks when dry, forming an excellent cover, much better than tin or other tops. Keep
in a dark closet.
CRAB APPLE JELLY
Make precisely the same as Apple Jelly.
BLACKBERRY JELLY
The under-ripe cultivated or the wild blackberries are best for jelly Put the berries into a stone jar, stand it in a kettle
of water, cover the top of the jar, and boil slowly for one hour, or until the berries are quite soft. Now put a small
quantity at a time into your jelly-bag, and squeeze out all the juice. Measure the juice, and to each pint allow one
pound of granulated sugar. Turn the juice into a porcelain-lined kettle, and stand over a brisk fire. Put the
sugar into earthen dishes and stand them in the oven to heat. Boil the juice rapidly and continuously for twenty
minutes, then turn in the sugar, hastily stirring all the while until the sugar is dissolved. Dip your tumblers
quickly into hot water, watch the liquid carefully, and, as soon as it comes again to a boil, take it from the fire and
fill the tumblers.
If the fruit is over-ripe, your jelly will never be firm, no matter how long you boil it.
Follow these directions carefully, and you will never fail.
CRANBERRY JELLY
I quart of cranberries, 1 pound of sugar, 1/2 pint of water
Wash the cranberries and put them on with the water to boil for ten minutes, then mash and squeeze through a
flannel bag. Return the juice to the kettle, add the sugar, boil rapidly and continuously for about fifteen minutes, or
until it jellies, and turn out to cool.
CURRANT JELLY
Select currants that have been freshly picked and are not too ripe. If they are sandy, wash them, but do not stem.
Mash a small quantity at a time in a stone jar, with a potato-masher, squeeze through a flannel bag, then strain
again without squeezing, that the liquor may be perfectly clear. Turn the liquid into a porcelain-lined kettle, stand
over a brisk fire. Put the sugar into earthen basins, and put in the oven to heat. Boil the juice twenty minutes
after it begins to boil, then stir in hastily the hot sugar, and stir until the sugar is dissolved — no longer. Skim
thoroughly, bring it quickly to a boil again, and boil two minutes. Dip the tumblers into hot water, fill them with
the boiling liquid, and stand away for twenty-four hours to jelly. If it is not then sufficiently jellied, cover the
tumblers with common window-glass and stand in the sun several days. Then cover with tissue paper as directed
for Blackberry Jelly.
PRESERVED PUMPKIN CHIPS
Late pumpkins are best for this purpose, and in fact the preserves may be made in winter as pumpkins will keep
perfectly well during the year.
Select a fine, ripe one of a deep yellow color, cut it into halves, then into narrow strips, pare off the outer rind
and remove the seeds. Now cut the strips into thin shavings, weigh these shavings, and allow to each pound one
pound of granulated sugar. Secure several dozen of nice, ripe lemons, as it will require one gill of lemon juice to
each pound of fruit. Pare the lemons and squeeze out the juice. If you use a glass lemon squeezer it is not necessary
to pare them. Spread the pumpkin chips on large platters, sprinkle the sugar over them, then the lemon juice, stand
in a cool place over night. In the morning put them into a porcelain-lined kettle, and cook slowly for an hour and a
quarter, or until the pumpkin becomes tender, crisp and transparent. Stir carefully and cook slowly, as the pieces
must not break or lose their form. Skim frequently as the scum comes to the surface. When the chips are done, lift
them carefully with a skimmer, and put them in tumblers or jars ; strain the syrup through a flannel bag that has been
wrung from boiling water, and pour it over the chips. When cold tie up the same as jelly.
If these are made nicely they form a most delicious sweetmeat.
ORANGE MARMALADE
Cut one dozen of the finest oranges into the thinnest slices, put them in a porcelain kettle, and pour over them six
quarts of cold water, cover, and stand in a cool place twenty-four hours, then put them on to boil in the same
water ; boil slowly for three hours, then add seven pounds of granulated sugar, and boil again until clear and reduced
one-half. In cutting, carefully keep out all seeds and coat. Put up in tumblers the same as jelly.
TOMATO HONEY
Select ripe yellow tomatoes, weigh them, cut them into pieces, and put in a porcelain kettle, and for each pound
add the grated yellow rind of one lemon; simmer gently for thirty minutes, then drain, and press gently through a
cheese cloth. Measure the liquor and return it to the kettle, and for each pint add one pound of granulated
sugar and four tablespoonfuls of lemon juice. Boil twenty or thirty minutes until a jelly-like syrup is formed. Put in
bottles or tumblers for keeping.
CARROT MARMALADE
Wash and boil until tender four pounds of young carrots, drain, and peel, then press them through a colander, put
them into a porcelain-lined kettle with two pounds of sugar and a pint of water, add a few pieces of chipped lemon
peel, the grated yellow rind of two oranges, a small piece of ginger root cut into pieces, and two bay leaves ; simmer
gently until the proper constancy, and put away in tumblers.
NEW ENGLAND APPLE MARMALADE
Pare, core, and cut into thin slices ripe tart apples, weigh them, and to each pound allow one pound of granulated
sugar and a gill of water. Put the sugar and water into a porcelain-lined kettle, and when melted add the apples,
and for each two pounds of apples add the grated yellow rind and juice of one lemon; simmer gently until the apples
look clear. Cook over a very slow fire, watching carefully and stirring frequently to prevent scorching, put into glass
jars and hermetically seal.
CURRANT JAM
Select large, ripe currants ; stem and weigh them, and to each pound allow a pound of sugar, put both in a porcelain-
lined kettle and stand over a very moderate fire, stirring occasionally until the sugar melts, then draw it over a
hotter part of the fire and stir until the jam begins to boil. Boil ten minutes from the first boil. Put in tumblers
or jars, and when cold fasten the same as jelly.
GOOSEBERRY JAM
Top and stem six pounds of ripe gooseberries, put them over the fire in a porcelain-lined kettle, and heat slowly,
stirring carefully to prevent scorching. When the berries begin to pop add six pounds of granulated sugar, and con-
tinue boiling and stirring for a half-hour. Put up in jars or tumblers, and when cold fasten the same as jelly.
SHADDOCK MARMALADE
Cut six good-sized shaddocks into halves, and with a spoon scoop all the pulp, carefully rejecting the bitter white skin.
When all are finished, measure and put the pulp in a porcelain-lined kettle; to each pint add one pound of
granulated sugar and a half-pint of water ; simmer gently until a thick marmalade is formed. Put into tumblers, and
when cold fasten the same as jelly.
This marmalade is nice to serve with game.
GRAPE JELLY
This and all small fruit jellies are made precisely the same as Blackberry Jelly.
MISCELLANEOUS
CEREALS
All rolled cereals — oats, wheat, barley, com, rice — cook thoroughly in less time than the whole grains. With the
exception of rice, all these should be cooked one hour. Allow two measures of water, slightly salted, to one of
rolled cereals. Cook in a double boiler without stirring, until each grain is tender and swollen double its bulk.
HOW TO COOK CRACKED WHEAT
Add a half-teaspoonful of salt to a pint and a gill of water, pour into a double boiler, and, when boiling hot,
add a half-pint of cracked wheat, and let it simmer, without cover, on the top of the range for one hour. The
water will be almost evaporated ; then add a pint and a gill of hot milk, and let it cook one hour longer. When
done, stir it carefully, as it will be thin and the grains liable to sink ; pour it into cups previously wet with cold
water. Stand them aside until cold and solid. Serve with cream and powdered sugar.
OATMEAL MUSH
Add four heaping tablespoonfuls of Irish or Akron oatmeal to one quart of boiling water, add a teaspoonful of
salt, mix, and put the whole in a double boiler. Fill the lower boiler with boiling water, stand the inside boiler in
this and boil rapidly twenty minutes, then push the boiler to one side of the range, and cook slowly over night. The
oatmeal must not be stirred after the first mixing, it cannot burn in a double boiler unless the under boiler becomes
dry — the stirring makes the mush starchy and waxy, and also spoils its flavor. Oatmeal made after this recipe will
be light, each grain separate, but swollen three times its original size, and will have a delicious flavor. Turn it out
carefully into the dish, without stirring or breaking the
TO GLACE' FRUITS
Have the fruit perfectly dry. If oranges, separate carefully each carpel without breaking the inner skin. Stand
them in a warm place to dry. Put one pound of granulated sugar in a granite kettle, add to it a half-cup of
water and stand over the fire to boil. Do not stir after the sugar is dissolved. After the mixture has been boiling
about ten minutes, hold the forefinger and thumb in ice water for a minute, then quickly dip up a little of the boil-
ing syrup with them; press the thumb and finger tightly together, then draw them apart; if the syrup forms a thread
it is at the second degree. Boil gently about three or four minutes longer until it reaches the sixth degree. This may
be known by taking a small portion on the end of a spoon, then dipping it into cold water, and breaking it off quickly,
if it is brittle, without being at all sticky, it is just right. The syrup must never be stirred, or it will cause granula-
tion. Now take it quickly from the fire, add a tablespoonful of lemon juice, stand in a basin of boiling water, to keep
the syrup from candying. Take the fruit on the point of a large skewer or with the sugar tongs, dip into the syrup, lay it on a piece of buttered paper, and stand in a warm dry place to dry.
English walnuts and almonds are glazed in the same manner.
STEWED DRIED APPLES
If the apples have been carefully dried they will not require washing. Cover with cold water and soak over night. In
the morning cook them slowly in the same water until perfectly tender. When tender, sweeten, flavor with a few bits
of lemon peel and juice of a half-lemon, to each quart of apples. The apples may be left whole or pressed through
a colander.
CLARIFYING FAT
Save every scrap of fat, be it mutton or beef, also skimmings from com -beef and soups, and the most tainted of these
fats may be deprived of their bad odors and flavors by simply reheating. Put the fat into a large frying-pan, let it
heat gradually to about 212 degrees Fahr., then cautiously pour in a half-cup of hot water (to every three pounds of fat).
The steam produced by the water carries off" the volatile, fatty acids which produce the rancidity and also removes
the offensive matters that are decomposable by heat. This clarifying must be done carefully, as there is danger of the
bubbles of steam bursting and throwing the fat over the fire, consequently, cook slowly and continuously until all
the water has evaporated, leaving a clear, golden oil, which will harden when placed on the cold.
TO EXTRACT SALT FROM LARD
It is frequently necessary, for medicinal purposes, to extract every particle of salt from the lard. To do this, put a
half-cup of lard in a two-quart tin kettle, pour over it a quart and pint of boiling water, stir it around and stand
in a cold place. The lard, when cold, will form a cake on the surface of the water, the salt remaining in the water.
TO PREPARE DRIED CHERRIES FOR PIES
Look them over, and if they are dusty, wash them. Then just cover them with boiling water, and soak over night.
In the morning, bring them to boiling point in the same water in which they were soaked, sweeten, and they are
ready to use.
TO CLEAN DRIED CURRANTS
First, put them into a pan and dust them lightly with flour, rub them between the hands to remove the stems, then
wash them well through several cold waters, put them in a colander, and pour over several quarts of boiling water,
drain them until perfectly free from water, spread them out on large dishes, and put in a warm place to dry. It is
best to prepare a quantity and keep them in tin or wooden boxes to be ready when needed.
ICED FRUITS FOR BREAKFAST
Take fine bunches of currants, dip them in the unbeaten white of an egg them sift them thickly with powdered sugar,
and lay them on a sieve to dry.
Bunches of grapes, cherries, plums or strawberries, may be done in the same manner.
A GOOD TABLE MUSTARD
Moisten two tablespoonfuls of corn starch with a little cold water, then add to it a half-pint of boiling water, stir until
it boils, take it from the fire, and add two tablespoonfuls of tarragon vinegar, two teaspoonfuls of ground mustard, a
level teaspoonful of salt, a dash of cayenne, a half-teaspoonful of cloves, and a level teaspoonful of cinnamon ;
keep closely covered.
POTATO YEAST
Grate four good-sized potatoes into a quart of hot water, cook and stir over a very moderate fire for five minutes, take
from the fire, add a half-cup of sugar and two tablespoonfuls of salt ; mix, and turn into a stone jar and stand aside
until lukewarm, then add one cupful of good yeast, cover, and ferment three or four hours, stirring it down each time
it comes to the top of the vessel. When the fermentation is over cover it tightly and keep in a cold, but not freezing,
place. This will keep two weeks, and is the best and simplest yeast that can be made.
CARRAGEEN BLANC MANGE
Wash three good-sized pieces of carrageen through several cold waters, then throw them in a pint of milk and soak
for thirty minutes, then cook in a farina boiler until the carrageen is reduced to a pulp, strain into a mould and
stand away to harden. Serve with sugar and cream.
EGG LEMONADE
Separate one egg, beat the white and yolk until light, then add the yolk to the white and mix carefully. Take the
juice of one lemon, add one gill of ice water and sufficient sugar to sweeten, now add this quickly to the beaten egg,
add a little cracked ice, and serve at once.
PLAIN LEMONADE
Pare two lemons and remove all the white skin, then cut them into very thin slices, pour over them a pint of boiling
water, and stand aside to cool. When cool, press the lemons, sweeten, and serve with cracked ice.
BLACKBERRY CORDIAL
Select the largest and ripest blackberries, mash them and strain them through a flannel. To each quart of this juice
allow one pound of granulated sugar, put them in a granite boiler, add a half-ounce of whole cloves, and a quarter of
an ounce of stick cinnamon, boil the whole for a few moments until it forms a thin jelly. Take it from the fire,
and stand aside to cool. When cold, to each quart add a half-pint of good brandy. Bottle and seal for use.
MOCK CREAM
When one cannot procure cream for coffee, a mock .cream may be quickly made but must be used carefully.
Put a half-pint of milk in a farina boiler. Beat the yolks of two eggs until light and creamy, stir them into
the scalding milk and cook about one minute, take from the fire, and with an egg beater beat continuously for
five minutes, and stand away to cool.
TRIPE Terrapin Style
Boil three pounds of honeycomb tripe in plenty of water for eight hours. When done and cold cut it into neat
pieces one inch square, put it in a stewing-pan, and add a half-pint of good cream. Mix a quarter-pound of butter
with two tablespoonfuls of flour, and stir it in with the tripe, stir continuously until it boils, then add the yolks
of two eggs, cook an instant, take from the fire add a palatable seasoning of salt and pepper, and four tablespoonfuls
of sherry.
UNFERMENTED WINE
Weigh nice ripe grapes, pick them from the stem, put them into a porcelain-lined kettle with sufficient water to just
cover the bottom of the kettle. Simmer slowly until the seeds easily separate from the pulp, then press the whole through
a colander, then strain it through two thicknesses of cheese cloth, then return the juice to the kettle, to each five
pounds of fruit, add one and a half pounds of granulated sugar, bring to simmering point, and while hot, bottle, cork
and seal.
HOW TO COOK WHEAT GRANULES
Add a teaspoonful of salt to one quart of boiling water, then sift in slowly, stirring all the while, a half-pint of wheat
granules, cook over a very moderate fire for twenty minutes. Serve warm with sugar and cream.
These granules make an exceedingly wholesome breakfast dish, being less heating than oatmeal, they are espe-
cially adapted to spring and summer breakfasts.
GLAZE
Glaze is simply reduced stock, and to make stock we usually take a shin or part of a shin as necessity requires;
wipe it with a damp towel, and cut all the meat from the bone. Place the bones in the bottom of a porcelain-lined
or granite soup kettle, put the meat on top of them, add one quart of water to every pound of the shin, and stand
the kettle over a moderate fire for one hour. We use a granite or porcelain-lined kettle to protect the flavor, which
would become impaired in using iron. The juices of the meat are always acid, acting quickly on a metallic kettle.
Cover the kettle closely to keep in the steam and prevent too rapid evaporation, and also to keep the dust and
smoke out. After the kettle has been standing thus for one hour, push it over a quicker fire. In about thirty
minutes, a scum will begin to gather on the surface, and the water will begin to steam. Now push it back over the
moderate fire again, add one cup of cold water and skim off the scum. Cover the kettle and let it simmer^ not boil,
for five hours, then strain through a fine sieve and stand at once in a cold place to cool. If it does not cool quickly,
it will not form a firm jelly. When cold, take all the grease from the surface, remove the stock from the dish,
rejecting all the brown sediment in the bottom. Now return the stock to a porcelain-lined or granite kettle,
stand it over a good fire, and do not cover it, boil gently until reduced two-thirds or one-half, then turn out to cool.
WAX FOR SEALING FRUIT
Melt one pound of resin over a slow fire, when hot, add one ounce of beeswax and two ounces of beef's tallow, stir
continuously until thoroughly mixed, then stand away to cool. When wanted for use, simply heat.
DIFFERENT WAYS OF PREPARING ALMONDS
HOW TO BLANCH
Throw the shelled almonds into a saucepan containing boiling water, allow them to remain in this on the back
part of the fire until the skin will easily push off, then drain them, throw them into cold water for a moment, and drain
again, then you can rub off the skins with your hands or a towel.
TO SHRED ALMONDS
After they have been skinned, cut them with a thin-bladed knife lengthwise, into shreds, dividing each almond into
six shreds.
TO POUND ALMONDS
After the skins have been removed, let them soak in cold water for an hour, this is to prevent them from becoming
so oily while being pounded. Put them in a mortar, a few at a time, pound, and rub them to a softish pulp, adding
occasionally a few drops of rose water to keep them moist.
HOW TO SALT ALMONDS
After they are blanched, spread them over the bottom of a baking-pan, add the smallest amount of butter to lightly
grease them, put them in a very moderate oven, and bake slowly until thoroughly dried and a golden brown, take
them from the fire, dust them thickly with fine salt, turn them on a cool dish, and stand in a cold place.
