A Dish for Children.—An old-fashioned dish which never fails to delight the children may be prepared as follows: One quart of cornmeal, one pint of ripe chopped apples, three tablespoonfuls of butter, pinch of salt, one and one-half cups of water. Sweeten the apples to taste and bake as ordinary corn bread.
What! grieve that time has brought so soonThe sober age of manhood on?As idly might I weep, at noon,To see the blush of morning gone.—Bryant.
Mouth Breathing.—Little ones who habitually breathe loud or snore in their sleep may be troubled with an adenoid growth.
Family.—A happy family is but an earlier heaven.—Bowering.
Obedience.—Prompt, unquestionable obedience in children seems to be a thing of the past, is the criticism of a recent writer, who adds: The up-to-date mother no longer tells her offspring that they must do or leave undone certain things because it is right. She enters into elaborate explanations and they need no longer blindly obey. This is not the wise preparation for the adult life. Unless we have taught our children the necessity for life's discipline, which they cannot at the time understand, it will make them rebellious and fail to work out the peaceable fruits of righteousness.
The Value of a Laugh.—A laugh is worth a hundred groans in any market.—Lamb.
Sanitary Drinking Cups.—Supply the youngsters on going to school with folded paper cornucopias which come in sealed packages for a small sum. These are used for drinking cups instead of those found in public places. Teach the children to make these useful little drinking cups from clean white paper, and there will be no danger of contracting disease from a drinking cup used by everyone who passes.
Easy to Misjudge Men.—Every heart has its secret sorrow which the world knows not, and oftimes we call a man cold when he is only sad.—Anon.
Night Petticoats.—Night petticoats for baby have sleeves. If no petticoat is worn, then an extra short jacket is provided in the coldest weather, for most babes sleep best with hands and arms uncovered.
A Bathrobe.—A large Turkish bath towel makes a nice bathrobe for a baby or small child. Use white cotton curtain cords for the girdle and make the hood of the Turkish face cloth. This little robe is very serviceable and convenient, and is easily laundered.
An Easy Task.—It is easy finding reasons why other people should be patient.—George Eliot.
Money to Children.—Instead of paying children for doing work let them understand that they have little duties that they must perform, but give them money at intervals. Teach them the value of money and the principles of saving.
Be Discreet.—Thy friend has a friend; thy friend's friend has a friend, therefore, be discreet.—Anon.
Methods of Cooking Eggs.—If you find that your baby, who is just beginning to eat solid food will not eat soft cooked eggs, and there are many who do not like them, try scrambling them until they are well done. If not found palatable in that form make an egg custard. A baby usually enjoys this and receives the same amount of nourishment that he would if the egg were cooked in any other way.
Politics and Veracity.—Politics and veracity have the same number of letters, but there the resemblance ends.—Anon.
Songs and Story Telling.—It is an unusual child indeed who does not delight in listening to story telling or bright little songs at bedtime and the nurse who is much with children will do well to treasure up all such material that comes in her way. Being used to children and having a sincere love for them makes one's work much easier, as even very little children seem to know instinctively who their real friends are and to be more easily controlled by them.
Friendship.—Two persons cannot long be friends if they cannot forgive each other's little failings.—Bruyere
Harsh Commands.—Can a parent who habitually speaks to his children in tones of harsh authority, and gives his commands to them in a manner of an officer addressing refractory troops, expect that they will feel for him the affection that they would give to one who took the trouble to draw out their better natures by loving treatment? The above is a question to be considered by parents who govern wholly by "authority."
Maidenhood.—No padlock, bolts, or bars can secure a maiden so well as her own reserve.—Cerantes.
Baby's Sleeves.—When baby's arms grow too large for the shirt sleeves, while the body of the shirt is still large enough, purchase a pair of infant's white cashmere hose. Cut the feet off and overcast neatly into the armholes; putting in a little gusset under the arms is necessary to enlarge armhole. The leg of the stocking makes the sleeves and the top fits nicely around the little wrist,
Reading.—To read without reflecting, is like eating without digesting.—Burkc.
Princess Skirt.—For long skirts, both flannel and white ones, the princess skirt adds to comfort of the body; no bands or fullness around the body or neck. Cut the material same as for princess slip, coming narrow on the shoulder and low neck back and front, and to flare at the bottom, which may be finished as desired. The flannel ones add to warmth, having flannel to neck baby needs no little jackets,
The Two Symptoms of Love.—The first symptom of love in a young man, is timidity; in a girl, it is boldness. The two sexes have a tendency to approach, and each assumes the qualities of the other.—Victor Hugo
Securing Covering at Night.—If a delicate child has a habit of kicking the clothes off at night and so contracting chills, it is a good plan to sew a large button to each corner of the coverlet and attach a long tape loop to each corner of the bed. When fastened this will keep the bedclothes securely in place, however much the child may toss in its sleep.
Honesty.—Socrates being asked the way to honest fame, said, "Study to be what you wish to seem."
Amusing Baby.—A simple device for keeping the baby amused and happy is to fasten at intervals upon a broad, bright ribbon the toys of which he is most fond, suspending the ribbon above the bed upon which he lies, within reach of his little hands, by securing one end to the head of the bed and the other to the foot. He will then entertain himself by the hour pushing the toys back and forth, and watching them swing above him.
Prominent Ears.—Prominent ears should always be corrected in childhood by putting a thin cap on the child at night.
Disappointing a Child.—A day in a child's life is equal to a week in ours; so think twice before you condemn a child to a whole day's disappointment or unhappiness.
Baby's Veil.—Baby's veil, which should only be used in cold or windy weather, may be either a Shetland veil or made of bobbinet.
Sweaters.—There are cunning little sweaters exactly like those made up for older children, which come in sizes to fit an eight-months old baby.
Wild Flowers.—Every garden should contain a few wild flowers. The busy mother will find that they grow without care if proper soil is provided and will bloom where there is too much shade for other flowers. March brings forth the lovely hepatica, and wild phlox or sweet william soon follows. Next comes the wild geranium cranes bill, but as its petals fall rapidly, it is not as effective as sweet william, which will be a mass of delicate bloom for five weeks or more. The trillium or wake robin is another desirable flower, and wild violets thrive where the cultivated kind will not grow. The Indian turnip or Jack-in-the-Pulpit is an interesting plant and a curiosity to many who never ramble in the woods to see it in its native abode. All of these bear transplanting and are satisfactory as garden plants, but choose sweet william if you wish the most desirable for color, fragrance and duration of bloom.
Making Friends.—Blessed is the man who has the gift of making friends, for it is one of God's best gifts.—Thomas Hughes.
Baby's Nose.—But the most pliable of baby's features is the nose. By gently massaging this feature every day with the thumb and forefinger a tendency to broadness may be promptly subdued. The bridge should be gently pressed between the fingers in the course of an upward massage movement.
Flowers.—They are wreathed around the cradle, the marriage altar, and the tomb.—Mrs. L. M. Child.
Bed Time.—One little chap was constantly being deceived as to his bed hour, which was 7:30 o'clock. He could not tell the time, and his mother or nurse would tell him that it was bedtime when in reality it was only seven o'clock. He would look puzzled and only half convinced as his reason told him it could not be that late; but he had no choice but to obey. It would have been far wiser to set seven o'clock as his bed hour and to have stuck to it.
Little Minds.—Minds of moderate calibre ordinarily condemn everything that is beyond their range.—La Rachefoucauld.
Tea and Coffee.—Don't give your two-year-old child tea and coffee to drink. What if she does cry for them? The crying will harm her far less than the drink.
Each man has more of four thing than he knows.What four are these? Sins, debts, fears and woes.—From the French.
Sanitary Care of Baby's Bottles.—To wash and cleanse baby's bottles satisfactorily, have a good stout bottle brush; make a strong suds of hot water and soap or soap powder; wash the bottles thoroughly, using the brush, then rinse several times, using the hot water and borax, and drain. Before using bottles, always rinse again with hot water. With this care there should be no trouble with sour or cloudy bottles.
Moulded by Circumstances.—In all our reasonings concerning men we must lay it down as a maxim that the greater part are moulded by circumstances.—Robert Hall.
Forming Habits.—The trouble with most bad habits is that they are so quickly formed in small children. The mother relaxes her care for a day or two, and a new trick appears, or the work of weeks on an old one is undone. What is true of physical habits is equally so of the moral habits. A tiny baby of a few months old knows very well if the habit of loud crying will procure for it what it wants, and if not cheeked will develop into the irritable whining adult we are all acquainted with. Habits of disrespect, of indifference to the rights of others, of cruelty, may all be irresistibly formed or dispelled in the first few years of life.
Chains of Habit.—The diminutive chains of habit are seldom heavy enough to be felt, till they are too strong to be broken.—Samuel Johnson. Unique Table Protector.—Many mothers prefer to bring their young children to the family table on ordinary occasions when there are no guests. At the same time they dislike to mar the appearance of their table with the tin waiter which is usually set before the children to protect the cloth against the depredations of dropped bread and milk. A clever device for this purpose is made of two oblong pieces of butcher's linen sewed together in the form of a case, with an oilcloth interlining. The linen is hemmed neatly so that it looks like an oblong napkin, and while it protects the cloth and the table it protects the table underneath; being white, like the cloth itself, it does not spoil the looks of the table. When soiled the oilcloth is slipped out and wiped off with a damp cloth, and the linen case goes with the tablecloth and napkin. Several of these cases will be needed, for the ordinary enterprising baby, but one piece of oilcloth will be sufficient for a long time.
Banish Tears.—Banish the tears of children; continual rains upon the blossoms are hurtful.—Jean Paul Richter.
Folding Bathtub.—The thing most desired by a young mother in these days is a bathtub for the baby made of sheet rubber that is attached to a campstool foundation. It can be folded up and put out of the way when not in use, and it telescopes into a small bundle when one wants to travel.
Flowers.—Flowers are the sweetest things God ever made and forgot to put a soul into.—Henry Ward Beecher.
Correct Length of Clothes.—In making long clothes for the baby it is well to remember that the correct length for long dresses is one yard from the shoulder to the hem. The petticoats should be made the same lengths as the dresses, or perhaps a half inch shorter.
Life.—A pendulum betwixt a smile and tear.—Byron.
The Theory and Practical Methods of Preserving Foods.MARMALADES AND BUTTERS. CANNING. JAMJELLIES. PICKLES. CHAFING DISHES.
By EDNA GERTRUDE THOMPSON,
Director of Domestic Science Department, Thomas Normal Training School,Detroit, Michigan.
Theory and Practice of Domestic Science.—Domestic Science has come to be considered one of the most important factors in our public school education of today. We have just awakened to the fact that our daughters should receive training in those things which will best fit them for housewives and mothers. While many of our girls are earning their own livelihood, the majority ultimately settle into homes of their own. Many girls have an excellent opportunity to get the training they need as homemakers from their mothers, but many of the children in this country lack this home training. There are two reasons for this neglect on the part of the mothers: first, the mother may not know how to do these things herself; and, second, she may be a wage-earner and of necessity cannot train her daughter.
Its Moral Influence.—In the early life of the child it is susceptible to influences which may be brought to bear upon it, and if the homemaking instinct is instilled early much is done toward moral growth of the child. The public school is expected to develop the child along these lines and consequently the cookery class, together with the class in housekeeping, has a mighty influence toward developing noble women. All the home duties are developed and made a pleasure and not a duty to the child, so that the home is looked upon with favorable eyes.
There is an old saying that "the way to a man's heart is through his stomach." This contains much more truth than it would seem on the surface. Investigators who have made careful research into the divorce question, which has assumed such large proportions, state that if women knew more of the science of home making there would be fewer homes broken up. What man or woman either would not be utterly discouraged to come home day after day to poor meals and untidiness everywhere, conditions which in time bring poor health and disease. The public school aims through domestic science to teach the importance and dignity of being a good housewife.
Economy of Domestic Science.—Then again, domestic science makes a plea for recognition on the ground of economy. Many times debt and trouble come to homes, not through lack of sufficient funds, but through lack of knowledge on the part of the dispenser of the funds. One of the principles which domestic science emphasizes in its teaching is to show how some of our cheaper foods furnish more nutriment to our systems than do some of our more expensive articles of diet. With this fact thoroughly established and understood domestic science tries to develop new and simple methods of cooking such foods and of making them attractive and appetizing. It is a well-known fact that it is not the amount of food we eat but the amount that we digest that gives nourishment to our bodies, and it has been proven that food that is not attractive and palatable to us gives only one-half the value to our bodies as when it is made attractive and palatable.
Greatest Food Value from Proper Cooking.—Then also students along this line of study have discovered that some of our common foods lose much of their value to us through improper cooking and preparation.
If we are going to prepare food and use it as part of our diet, why should we not obtain the most of its value? Is that not true economy? For an example of this fact let us take eggs, one of our most common articles of diet. We commonly cook eggs to harden the white, or albumen, so as to make them more palatable. One common method of doing this has been to boil them. Through experiments it has been proven that boiling makes this albumen so hard to digest that our bodies get practically no value from it. The newer method advanced proves that the same results can be obtained by cooking eggs in water which is kept just below the boiling point, and eggs cooked this way are easily and readily assimilated by our bodies. Why should we not endeavor then to give to our bodies food so prepared that it gives the most nourishment. To take another example,—when salt is added to vegetables it draws out from them into the water their mineral salts and any proteid which will build tissue for us. In most vegetables the cooking water is thrown away so that much of the value of the vegetable is lost. Why should we not try to devise a method of cooking which will save for us this food value? Salt is added for flavor only, so why cannot the salt be added a short time before the cooking is finished so that it will not have time to draw out the food value?
How to Save in Cooking Meats.—Again we cook different kinds of meats in different ways. Perhaps you think these different kinds of methods have simply come down to us through the ages. It is, however, interesting to know that our mothers probably developed these methods through thought. Tough meats, we know, require long cooking, but do we know why? The fibers and tissues have become strong through constant use on the part of the animal, and to be of use to us must be softened, so we cook tough meats long and usually with moisture to accomplish the softening. Tough meats are our cheap meats, but have you stopped to consider that they contain more nourishment than our tender meats. As has been stated, the tough meats are the parts of the body of the animal most used and consequently have been developed and nourished. Why not learn how to cook these pieces which give us more nourishment, and which are cheaper, in such a way as to be attractive and palatable? This is what the Domestic Science Course in our public school aims to teach our girls so that as housewives they can get the most value for the least money and be economical and intelligent buyers.
Our Winter Supply.—From an instinct, which ought to be common to all of us, in time of plenty we lay something aside for the time of need. As housewives this truth comes home to us, especially in the summer when we have an abundance of fruit which, without care, would soon become worthless. By reason of which fact we have developed methods of canning, preserving, etc., which at the present time have become so advanced that we can retain a very large share of the original color, flavor and shape of the fruit.
Preserving Foods.—All food products, on exposure to air, undergo certain changes which unfit them for use as food. It was once thought that these changes were due to oxidation, but they are now known to be caused by minute living organisms present in the air, in the water, in the ground and in the food itself. To preserve food two things are necessary; first, to either kill or render harmless those organisms already present; and second, to exclude others from entering. The first we usually accomplish by cooking, and the second by sealing. In order to live these organisms require three conditions; first, a particular temperature; second, a certain amount of moisture; third, the right kind of food. By taking away all or anyone of these requirements we may stop the growth or, in other words, we may preserve the food. For example: with the familiar method of cold storage the factor of temperature is removed; in the drying of the fruits and vegetables the factor of moisture is removed; by salting the factor of food is taken away.
The fruits and vegetables, commonly preserved in the home, are divided into five classes:
l.—Canning. 2.—Jellies. 3.—Jams. 4.—Marmalades and Butters. 5.—Pickles.
CANNING.—Under this head there are four common methods:
1. Steaming.—By this method the fruit is put into the sterilized jars, the jars filled with boiling water and the covers loosely set on. Then the jars are set on small blocks of wood in a pan of cold water. Cover this pan and let the water come to a boil and boil for 15 minutes. Remove the jars and fill them with boiling water, if necessary. Seal tightly. Small berries, such as strawberries and raspberries, retain their color and are especially good done in this manner. Whole tomatoes done in this way are especially attractive for winter salads, and corn will keep indefinitely.
2. Boiling in Syrup.—This is the common household method of preserving fruits, such as peaches and pears. A syrup is prepared of sugar and water, into this the fruit is dropped and cooked until soft; it is then put into sterile jars, sufficient syrup added to fill jar and the jar then sealed.
3. Preserving.—This is the same as boiling in syrup, except that equal quantities of sugar and fruit are used. Small fruits such as berries are usually done in this way.
4. Cold Water Process.—This is a simple and easy method to use, and is especially desirable for vegetables such as rhubarb. Great care must be taken to use only perfect fruit, because in this method of canning bacteria are merely excluded, not destroyed, and if any are present in the food there is nothing to prevent it from spoiling. If fruit is over-ripe, or not perfectly fresh one of the other methods, such as boiling or steaming, is preferable.
To Can by the Cold Water Process.—Pack the fruit in a sterilized jar; pour over it water which has been boiled and cooled, seal your jar and keep in a cool place. Sometimes a solution of salt and water is used in place of pure water. When salt water is used food will need to be freshened by being allowed to stand in cold water for some time before using. Vegetables, such as beans, put up in this way are very similar to the fresh product.
Utensils.—Among the utensils most necessary for use in preserving foods in the home are scales, measuring cups, porcelain or agate ware sauce pans; earthen or agate ware bowls; silver, agate or wooden spoons; an agate colander; small dipper and funnel; new rubbers and perfect covers for the jars.
To Sterilize Jars.—Wash the jars, fill with cold water, place them on rests, such as small blocks of wood on the bottom of the kettle or boiler and surround them with cold water. If blocks of wood are not obtainable the jars may be wrapped in brown paper to prevent them knocking against each other. Be sure the mouths of the jars are uncovered. Heat gradually until the water boils, boil 15 minutes or until ready to fill them. Sterilize the covers of the jars also, and dip the rubber bands in boiling water just before using.
Directions for Filling Jars.—Remove the jars from the boiling water—the handle of a wooden spoon is good to use in removing them. Wring a cloth out of hot water and place it on a plate, put the jar to be filled on the hot cloth, put a silver spoon in it,—silver being a good conductor of heat absorbs the heat from the fruit and lessens the danger of breakage. Fill the jar with fruit and then add enough syrup or boiling water, as the case may be, to fill the jar to overflowing. Run a silver knife or spoon down the sides of the jar to allow any enclosed air to escape; add more syrup or water, if necessary. Put on the sterilized rubber and seal tightly.
Tomatoes Canned Whole by Steaming.—Select medium sized, firm, ripe tomatoes. Wash and peel. Pour boiling water over the tomatoes and they will peel easily. Pack in sterilized jars, fill with boiling water and put on the lid lightly. Set in cold water on rests and let boil about fifteen minutes. If necessary, fill the jar with boiling water to overflowing. Put on the sterilized rubbers and seal tightly. These tomatoes are especially good for winter salads.
Canned Corn.—Cut the corn from the cob while fresh, pack in sterilized jars, and fill with boiling water. Put the cover on lightly and set on a rest, such as small blocks of wood, pieces of thick paper or the corn husks, in a pan of cold water. Let boil from two to three hours. Remove the can, fill to overflowing with boiling water and seal tightly.
Canned String Beans.—Select medium sized beans and string. Pack in a sterilized jar, fill to overflowing with a brine and seal tightly. This brine may be made in two ways: First, by mixing cold water and salt; second, by mixing salt and boiling water and then letting it cool before pouring over the beans. This method is best as the salt dissolves more readily in boiling water than in cold water. One part salt to two parts water makes a strong brine. Keep in a cold place and freshen before using by letting the beans stand in cold water for an hour. In winter these beans make an acceptable substitute for fresh ones.
Canned Rhubarb.—Select medium stalks, skin and cut either into one-inch pieces, or eight-inch lengths. Pack in sterilized jars, fill to overflowing with cold water and seal. Rhubarb put up in this way has been known to keep for over a year, and is especially good for pies and sauce.
Steamed Strawberries.—Wash and hull the strawberries, and for every quart of strawberries use one cup of sugar. Pack the berries in a sterilized jar, cover with sugar and fill with boiling water. Cover the jar lightly, put in a pan of cold water, on a rest and let the water boil for about fifteen minutes. Remove, seal tightly, and keep in a cool place.
Canned Strawberries.—Wash and hull the berries. Make a syrup of sugar and water, using one cup of sugar to every three of water. Boil 10 minutes. Drop the berries in the boiling syrup and cook until soft. This will require only several minutes. Fill the jars to overflowing with fruit and syrup, then seal.
Canned Cherries.—Follow the method for strawberries. Cherries can be pitted or not, as desired. If pitted, add a few stones for flavor.
Canning Raspberries.—Use the same method as for strawberries. The large number of seeds in raspberries are objectionable, and the berries are more often made into jam than canned.
Canned Pears.—The pears should be ripe and of fine flavor. Wipe and pare the fruit. If the pears are large they may be cut in halves. Make a syrup of sugar and water, using one cup of sugar to one cup of water. Boil 10 minutes. Put in the pears, cook until soft. Fill sterilized jars and seal.
Canned Peaches.—Follow the directions for pears. Peaches may be canned by the steaming method by cutting them in two and removing the stones.
Strawberry Preserves.—Wash and hull the berries, then weigh. Make a syrup by boiling three-quarters of their weight in sugar with water, allowing one cup of water to each pound of sugar. Cook syrup 15 minutes, fill glass jars with the berries, add the syrup to overflow the jars. Let stand 15 minutes. By this time the fruit will have shrunk; add enough more fruit to fill the jar. Put on a cover; set on a rest in a pan of cold water, heat to the boiling point, and keep just below boiling for one hour. Raspberries may be done in the same way.
Raspberry and Currant Preserves.—
3 lbs. Currants. 3 lbs. Sugar. 4 qts. Raspberries.
Pick over, wash and drain the currants. Put into a preserving kettle and mash. Cook one hour and strain through cheesecloth. Return to the kettle, add the sugar, heat to the boiling point, cook 20 minutes. Add the raspberries and cook until soft. Fill jars to over-flowing and seal. If the seeds of the currants are not objectionable the mixture need not be strained.
JELLIES.—Fruits to be used in making jelly should be underripe, rather than over-ripe. Green fruit contains two substances, called "pectase" and "pectose" and, by the action of the sun in ripening, these substances change into pectin which makes fruit jelly. If the fruit is over-ripe the pectin breaks down into pectosic acid which has not the power of jellying; and as a result the fruit does not jell. If the fruit is a little under-ripe pectin is formed through cooking, and it is often advisable to add some green fruit to the ripe fruit in making jelly. Nearly all failures in jelly making are due either to over-ripe fruit or to the use of too much heat, because in both cases the pectin is lost.
To Prepare Glasses for Jelly.—Wash the glasses, put in a kettle of cold water, heat the water gradually to the boiling point, and boil for fifteen minutes. Remove the glasses and drain; place, while filling, on a cloth wrung out of hot water. If the glasses are wrapped in brown paper with the mouths uncovered they will not break.
To Cover Jelly Glasses.—First: with paraffin. Melt the paraffin over hot water and pour over the jelly when cold about one-fourth inch thick. Be sure to use hot water in melting the paraffin, as it is apt to explode if heated to too high a degree.
Second.—Cut two pieces of white paper, one just the size of the glass and the other larger; dip the first cover in brandy or alcohol and press down tightly over the jelly. White of egg or water may be used, but it is not so good. Then cover with the second paper, sealing edges with white of egg. A tin cover could be used in place of the last paper.
To Make a Jelly Bag.—Take a piece of flannel about three quarters of a yard long, fold the opposite corners together and sew in the shape of a cornucopia, rounding at the end; if the seam is felled it will be more secure. Bind the top with tape and finish with two or three heavy loops by which it may be hung.
Good Fruits for Making Jelly.—Crab apples, snow apples, early summer apples, grapes, currants, blackberries, raspberries, quinces, barberries are the fruits most commonly used for making jellies.
General Directions for Making Jelly.—Wash the fruit, remove the stems and imperfections. Cut large fruit into pieces. With fruit such as apples or quinces add enough water to cover them, but with watery fruits, such as grapes and currants, omit any water. Cook the fruit, until the juice flows, keeping it just below the boiling point. Remove from the fire and strain through a pointed bag, hung at some height. Allow all the juice possible to drip through before squeezing the bag and keep this juice by itself. Then squeeze the bag and use the juice thus obtained for second grade jelly, which, while it is not as clear as the first lot, can be used for jelly cakes, etc. Measure the juice, bring to the boiling point, boil slowly two or three minutes, then add an equal quantity of heated sugar. Boil until the jelly thickens when dropped upon a cold plate. Pour slowly into sterilized jelly glasses and set away to harden. The jelly bags should be sterilized before using.
Apple Jelly.—Wipe the apples, remove the stem and blossom ends and cut into quarters. Put into granite or, porcelain lined preserving kettle and add enough cold water to come nearly to the top of the apples. Cook slowly until the apples are soft. Mash and strain through a coarse sieve. Allow the juice to drip through a jelly bag. Boil slowly for about 20 minutes, add an equal quantity of heated sugar, cook for about five minutes or until the jelly will harden when dropped on a cold saucer. Pour into sterilized jelly glasses and seal when cold. If the apples are pared a very light colored jelly is obtained.
Crab Apple Jelly.—Follow the recipe for apple jelly and use red cheeked crab apples, if possible.
Quince Jelly.—Follow the recipe for apple jelly, substituting quinces for apples. Remove the seeds from the fruit. Sometimes apples and quinces are used in combination and make an excellent jelly.
Grape Jelly.—Pick over the grapes, wash and remove stems. Heat to the boiling point, mash and boil 30 minutes. Strain through a jelly bag, return the juice to the kettle and boil slowly for about five minutes. Add an equal quantity of heated sugar. Boil three minutes or until it hardens on a cold plate. Skim if necessary. Pour into sterilized jelly glasses; seal when cold. Be very sure the grapes are not over-ripe. It is very desirable to add a few green grapes. Wild grapes make excellent jelly to serve with game.
Barberry Jelly.—This is considered quite a delicacy, and is made the same as grape jelly, except that a very little water,—about one cup to one peck of berries—is sometimes added.
Currant Jelly.—Pick over the currants but do not remove the stems, wash and drain. Put into a preserving kettle and mash. Cook slowly for about 20 to 30 minutes. Strain through a coarse strainer and then through a jelly bag. Follow directions for grape jelly.
A combination of currants and raspberries makes a good jelly.
Raspberry Jelly.—Follow the directions for grape jelly. Raspberry jelly is hard to make and should not be tried if the fruit is not perfectly fresh or if it is at all over-ripe.
JAMS.—The pulp, seeds and skins are all retained in jams; often material that is left from jellies, and so on, can be used in this way by adding spices and nuts to give flavor. Sterilization and the exclusion of air are not quite so important in this class of preserving on account of the large amount of sugar used which takes away food from the bacteria. Equal amounts of sugar and fruits are used in making jams.
Raspberry Jam.—Pick over the raspberries, mash in a preserving kettle with a wooden masher. Heat slowly to the boiling point, and add an equal quantity of heated sugar. Cook slowly for about 45 minutes. Put into sterilized jars.
Strawberry Jam.—Wash and hull the berries. Add the sugar gradually so that the juice of the berries will dissolve it. Boil about 20 minutes, or until it will harden when dropped on a cold plate. Pour into sterilized glasses.
Grape Jam.—
8 Cups of Grapes. 4 Cups of Sugar.
Wash the grapes, remove the stems and squeeze the pulp from the skins into a preserving kettle. Put the skins on a granite plate and save them. Boil the pulp until the seeds separate easily, stirring constantly. Strain through a sieve, add the skins to the strained mixture, measure, return to the kettle, and add an equal amount of sugar. Boil gently for 15 minutes or until the jam is very thick. Pour into sterilized glasses and seal when cold. The mixture needs careful watching and stirring, as it will burn easily, especially after the sugar is added.
Rhubarb Conserve.—
2 lbs. rhubarb. 2 oranges. 3 lbs. sugar. 1 lb. shelled nuts. Juice of 3 Lemons.
Remove the leaves and pieces of root from the rhubarb and wash the stalks in cold water. Cut into one-inch pieces. Do not remove the skin unless it is fibrous. If the skin is removed do this before cutting in pieces. Wash the oranges and either grate the rind or cut the yellow into strips thin enough to be seen through. Wash the lemons and use only the juice. A little rind may be used, if desired, but it will take away from the orange flavor. The nuts need not be blanched, but should be broken into pieces of medium size. Any nut may be used, but walnuts are especially good. Mix all the materials, except the nuts, with the sugar. Cook slowly, stirring constantly, until the mixture is thick,—about three-quarters of an hour. After the first half hour's cooking, add the nuts. Pour into sterilized jelly glasses and seal when cold.
MARMALADES AND BUTTERS.—Marmalades and butters are really strained jams and the same rules hold true as for jams.
Apple Marmalade.—Pare and core the apples. Cook until tender with just enough water to keep from burning. Force through a fine sieve, return to the fire with a scant pound of sugar and the juice and rind of one lemon for each pound of pulp. Cook, stirring with a wooden spoon until the marmalade is thick when dropped on a cold saucer. Pour into sterilized glasses.
Peach Marmalade.—Follow the recipe for apple marmalade, adding spices, such as cinnamon, nutmeg and cloves.
Crab Apple Marmalade.—When making crab apple jelly, core the apples and after straining, use the pulp that is left to make marmalade. Various seasonings can he added. Among the best are cinnamon, cloves, nutmeg, grated rind and juice of oranges and lemons. When seasoned according to taste, add sugar to the pulp, and cook until of the desired consistency. Seal in sterilized jars.
Rhubarb Marmalade.—
2 lbs. rhubarb. 3 lbs. sugar. Rind and pulp of 6 oranges.
Boil the ingredients together until thick. The rind of the orange may be grated and cooked by itself until tender before adding to the rest of the materials. Pour into sterilized glasses and seal.
Pineapple.—Pare and remove the eyes from pineapple, then grate. Weigh the pulp and heat two-thirds of its weight in sugar. Cook the pineapple in an uncovered dish for some time. Then add the juice of one lemon for each pound of fruit. Then add the sugar and boil until thick,—about five minutes. Pour into sterilized jelly glasses.
PICKLES.—Under this heading are classified pickles and relishes, such as chili sauce, chow chows and catsups. Pickling is preserving in salt or acid liquor. Pickles do not contain much nutritive value, but add much to a meal in making it attractive. Cucumber pickles should never look as green when pickled as the fruit on the vine; if they do it is almost certain that some preservative has been used.
Sweet Pickled Pears or Peaches.—
1 peck peaches. 4 lbs. brown sugar. 1 quart vinegar. 2 ozs. stick cinnamon. Cloves.
Boil sugar, vinegar and cinnamon for 20 minutes. Dip peaches quickly in hot water and rub off fur with a towel. Stick each peach with three or four cloves, put into syrup and cook until soft. Cook only enough fruit at a time to fill one jar. Seal in sterilized jars. Pears may be prepared in the same way.
Chili Sauce.—
25 ripe tomatoes (medium sized). 1/2 cup brown sugar. 4 large white onions. 6 peppers. (chopped fine) 4 teaspoons of ginger. 4 teaspoons of allspice 1 teaspoons of cloves. 2 tablespoons of salt. 1 qt. vinegar.
Mix these materials and cook for one hour, stirring occasionally. The consistency should be quite thick and more than an hour's cooking may be necessary. Strain or not as desired, but if strained put back in the kettle and bring to the boiling point before scaling. Use tall wide necked bottles and fill to overflowing, using the same precautions as you would in canning fruit. The chili sauce is quite "hot," but this can be remedied by altering the number of peppers and onions. In preparing, the tomatoes should be washed; scalded and peeled. The peppers should be washed in cold water, the stems removed and the peppers chopped finely. Chop the onions finely in the same bowl as the peppers.
Olive Oil Pickles.—
8 qts. sliced cucumbers. 1 teaspoon cloves. 1 cup olive oil. 1 teaspoon allspice. 1 cup sugar. 1 teaspoon celery seed. 1 teaspoon mustard seed. 4 teaspoons cinnamon. One dozen onions.
Slice the cucumbers thin and let stand over night in a weak brine. In the morning drain, add the onions sliced thin. Mix the ingredients given. Put the cucumbers and onions in a crock, pour over the mixture and add enough vinegar to cover. Mix well.
Sweet Cucumber Pickles.—Select small cucumbers. Wash well but do not peel. Put into a crock one cup of salt and 4 quarts of cucumbers. Cover with boiling water and let stand over night. In the morning remove from the brine, put in a granite kettle, cover with vinegar to which has been added mustard seeds, whole cloves, stick cinnamon, two cups of sugar and other desired seasonings. Let it come to the boiling point, but not boil. Seal while hot.
Green Tomato Pickles.—Remove a thin slice from each end of the green tomatoes. Slice and sprinkle one peck of tomatoes with one cup of salt and let stand over night. Drain, boil 15 minutes in two quarts of boiling water and one quart of vinegar. Drain again. Cook for 10 minutes the following: one gallon of vinegar, 2 pounds or less of sugar, 1 red pepper, 10 teaspoon mustard seed, 3/4 cup cinnamon bark, and any other seasonings desired. Add the tomatoes and simmer for about one hour, stirring occasionally. The spices should be removed; this is easily accomplished if they are tied in a muslin bag. Pack in sterilized jars.
The Use of the Chafing Dish and Some Favorite Recipes.
Within recent years the chafing dish has become very familiar to us. It is, however, not a recent invention, for in the time of Louis XIV it was very commonly used. To the housekeeper who wishes to save herself and to serve her guests with food at its best, the chafing dish comes as an acceptable friend for use at the breakfast table in the preparation of eggs and dishes which should be served immediately. Toast can be served fresh and hot by using a toaster over the burner of a chafing dish. At luncheon a hot dish can easily take the place of the cold meat course if the chafing dish is at hand. However, the chief use of the chafing dish is in the preparation of late suppers, and is largely in use by those who have limited facilities for housekeeping, such as college girls. By those who entertain the chafing dish is looked upon as a true friend of hospitality.
Chafing dishes vary in price from the common ones made of tin which can be bought for about a dollar, to the more expensive ones made of silver. Various wares are utilized for the chafing dish. Among those most satisfactory are graniteware, earthenware, nickel, copper and aluminum.
To get satisfactory results with the chafing dish you must have certain parts. There should be a pan to use for hot water, and it should be furnished with a handle. The cooking pan or blazer, as it is called, should have a handle also. Until one becomes an expert the hot water pan should be in constant use but later one need only use the hot water pan for keeping food warm. The burner should be carefully looked after and be in readiness. Alcohol, electricity and gas are all used as fuel, but denatured or wood alcohol is probably the most common of all. If care is taken in the use of alcohol there need be no danger. Fill the lamp with sufficient alcohol to cook the dish desired, and if necessary to refill during cooking shut off the flame and let the burner cool somewhat before replenishing with the alcohol. A large tray upon which to set the chafing dish prevents danger of fire and protects the table. Large forks and spoons, made especially for the chafing dish, can be obtained at a small price, but any table spoon and fork can be used. It is well to have a napkin and extra spoon and fork at hand if it is necessary to taste the preparation.
That a chafing dish supper may be a success, care should be taken on the part of the hostess to have everything in readiness. The table should be set with the required dishes, silver, etc., and all ingredients should be at hand for the preparation that is to be made on the chafing dish. Most chafing dishes will not supply portions for more than eight, so that a larger number should not be included at a chafing dish supper. Unless skilled in the use of a chafing dish, it is best not to prepare new dishes for guests. If one will observe some care and have everything in readiness, a chafing dish supper can be a very enjoyable source of entertainment for informal affairs.
To use the following recipes with success level measurements of all ingredients must be made—level teaspoon, level cup, etc.
Cream Sauce.—
2 tablespoons flour. 1/2 teaspoon salt. 2 tablespoons butter. 1/4 teaspoon pepper. 1 cup milk.
Melt the butter and stir in the flour and seasonings until smooth; add the scalded milk slowly, stirring constantly. Cook until of the right consistency. This makes a medium thick sauce, the thickness of which can be varied by increasing or diminishing the amount of flour. This is the foundation for a great number of chafing dish recipes, such as creamed dishes. A richer sauce may be made by substituting cream for milk and omitting most of the butter.
Creamed Chicken.—
1 cup cold flaked chicken. 1/2 teaspoon celery salt. 1 cup thin cream sauce. 1/4 teaspoon curry powder.
Prepare one cup of thin cream sauce and season with the celery salt and curry powder. Add the chicken and when heated through pour over slices of toast or into timbal cases. Garnish with parsley. Any desired seasonings can be used in place of the celery and curry.
Chicken a la Goldenrod.—
1 cup cold flaked chicken. 2 cups thin cream sauce. 6 hard cooked eggs. 1/2 cup mushrooms. Seasonings.
Cut the eggs in slices, putting two yolks through a potato ricer. Make a thin cream sauce, season as desired with celery seed or curry. Add the chicken and mushrooms, drained from their liquor. When hot, and just before serving, add the eggs. Pour the mixture over rounds of toast and over the top of each portion sprinkle some of the yolk which was forced through the potato ricer as a garnish. A bit of parsley improves the appearance.
Creamed Beef.—
1 cup shredded dried beef. 1 cup medium cream sauce. 4 hard cooked eggs, Seasonings as desired.
Prepare the cream sauce, add the beef and hard cooked eggs, cut into slices. When heated through pour over toast diamonds. Garnish with parsley and serve hot.
Cheese Fondue.—2 cups grated cheese. 2 tablespoons butter.1 cup soft bread crumbs. 1/2 teaspoon salt.1 cup cream or milk. 1 teaspoon dry mustard.3 eggs. 1/2 teaspoon paprika.6 slices buttered toast.
Melt the butter and add the seasonings. When hot add the cheese and the bread crumbs which have been soaked in the milk. When very hot add the egg yolks which have been well beaten. Mix thoroughly, then fold in the whites of eggs beaten stiff. Let cook several minutes over the hot water, then pour over the buttered toast.
Curried Toast.—
1 cup cream sauce. 1 teaspoon curry powder. 4 hard cooked eggs. 6 slices buttered toast.
Make a cream sauce using the curry as seasoning. Chop the eggs fine, add to the cream sauce and when hot pour over the toast. Garnish with parsley.
Eggs and Cream.—
6 eggs. 1 cup cream. 1/4 teaspoon salt. 1/8 teaspoon cayenne. 2 teaspoons Worcestershire Sauce. 1 tablespoon butter. 6 slices toast.
Put the cream and seasonings in a dish. When almost boiling drop in the eggs and put in the butter cut in bits. When the eggs are poached serve on the toast which has been dipped in melted butter. Garnish with parsley.
Creamed Oysters.—
1 qt. oysters. 4 tablespoons butter. 1 cup cream. 1/4 teaspoon salt. 1 teaspoon parsley, minced. 6 slices toast.
Remove the hard muscles from the oysters, scald and drain. Melt the butter, add the cream and seasonings. Cayenne, celery salt, Worcestershire sauce and onion juice are good seasonings. When this is hot add the oysters, cook two minutes and serve on the toast. The bread should be toasted on one side only. Sprinkle with the minced parsley.
Welsh Rarebit.—
1 tablespoon butter. 1/4 teaspoon mustard. 1 cup soft mild cheese. 1/4 teaspoon salt. 1 egg. Few grains cayenne. 1/2 cup ale or beer.
Cut the cheese into small pieces and beat the eggs slightly. Put the butter in the chafing dish, and when it is melted add the cheese and seasonings, stirring constantly. Add the ale slowly and when smooth the slightly beaten egg. Much of the success of a rarebit depends upon the cheese. It should be smooth and creamy, and never stringy. Cook over hot water. The rarebit may be served on toast or wafers.
Cream Welsh Rarebit.—
1 tablespoon butter. 1 cup soft mild cheese. 1/4 teaspoon salt. 1/4 teaspoon mustard. Few grains cayenne. 1/2 cup milk. 1 egg. 1/8 teaspoon soda.
Follow directions for welsh rarebit (above) adding the soda with the cheese and the milk in place of the ale. Curry powder and celery salt make good additions as seasoning.
Curry of Tomato.—
4 tomatoes. 1 tablespoon butter. 1 tablespoon flour. 2 teaspoons curry. 1/2 teaspoon onion juice. 1/2 teaspoon salt.
Select large, firm, fresh tomatoes. Peel and cut in slices. Melt the butter in the blazer. Add the tomatoes and cook for several minutes. Add the cream, flour and curry and seasonings. When hot serve on toast. Care must be taken or the acid in the tomato will curdle the cream.
Salted Almonds.—
1 cup almond meats. 1/2 cup olive oil.
Cover the almonds with boiling water. Remove the skins, then soak for several hours in strong salted water. Drain and dry. Put in enough olive oil to cover the bottom of the blazer. Put in the nuts and cook until brown. Drain on paper. A shorter method is to remove skins and dry the nuts, then cook in olive oil until brown, and while draining to sprinkle them with salt. Peanuts, pecans and walnuts can be prepared in the same way. Butter may be substituted for olive oil, if desired.
ONE HUNDRED CHOICE RECIPESonCANNING, PICKLING, PRESERVING, JELLIES, JAMSMARMALADES, RELISHES, CATSUPS, SPICES.
In this list are many of the foreign words used on menu cards in hotels, with their translation:
Cafe—Coffee.
Demitasse—After-dinner cup of coffee.
Frappe—Semi or half-frozen.
Fricasse—Stew.
Fromage—Cheese.
Glace—Frozen.
Cafe au lait—Coffee with hot milk.
Neufchatel—A soft Swiss cheese.
Timbale—Pie crust baked in a mould.
Croutons—Bread toasted in squares, used for soup and in garnishing.
Bouillon—A clear broth, usually of beef.
Au Gratin—Dishes baked, prepared with cheese.
Menu—Bill of fare.
Puree—Ingredients rubbed through a sieve; usually the term given a thick strained soup.
Tutti Frutti—Various kinds of fruits (chopped fine).
Consomme—Clear soup.
Jus—Gravy or juice of meats.
1. Apples and Quinces.—Pare and cut the apples and quinces, the same amount of each. Cook the quinces in enough water to cover them until tender. Remove these from the water and cook the apples in the same liquid. When these are done put in a jar or kettle a layer of quinces, then of apples until all are used. Pour over them a syrup made of a half pound of sugar to pound of quinces, dissolved in a little water and let it stand over night. The next day heat them thoroughly and seal in cans.
2. Apple Sauce.—Take as many apples as desired, pare them and cut in quarters. Put in a stew pan filled about two-thirds with water and cook until tender. Remove from the fire and beat up thoroughly, adding a teaspoonful of butter to a quart of apple sauce, half cup sugar and grate in a quarter of nutmeg. Serve with or without cream.
3. Apples to Can.—Cook the same as for apple sauce, leaving out all seasoning and sugar. Put in glass jars and seal. When these are opened in the winter, just add such seasoning as may be desired.
4. Apple Butter.—Five pounds of brown sugar, three gallons of cooked apples, one quart of cider vinegar. Boil this down to about two gallons and season with cinnamon.
5. Canned Pears.—Prepare a syrup of one pint of water and one cup sugar to one quart of fruit. Before doing this, have your pears all pared and ready for the syrup when done. As you pare each piece of fruit drop it into a dish of cold water. This will prevent the fruit from turning dark. When the syrup has come to a fast boil, put in the pears carefully and boil until they look clear and can be easily pierced with a fork, which will probably be about twenty minute. Then done place in glass jars.
6. Canned Pineapple.—Pare the pineapple and cut in slices about one-half inch thick. Be sure that all the eyes are cut out, as the fruit will spoil quickly if these remain in. Make a syrup of one pound of sugar to quart of water. When this syrup becomes thick enough, add the fruit and let boil about fifteen minutes. When done place in glass jars and seal while hot.
7. Canned Peaches.—Pare the peaches and cut in halves and lay in a dish of cold water until ready to put in the syrup. Make a syrup of one quart of hot water to a pound of sugar. Let this cook to a syrup, then add the fruit. Cook about eight minutes. Put in glass jars and seal while hot.
8. Brandy Peaches.—Drop the fruit into hot water. Let it remain there until the skin can be taken off easily. Make a very thin syrup and cover the peaches, after skin has been removed. Boil in this thin syrup until the fruit can be pierced with a straw. While these are cooking make another syrup, very rich, into which put the fruit after it is done. Remove this from the fire and add an equal quantity of brandy while the syrup is still hot.
9. Canned Plums.—Wash the fruit well in cold water, then add one pound of sugar to a pound of fruit and let boil ten minutes. When done put in glass jars and seal while hot.
10. Canned Strawberries.—Wash the berries thoroughly before removing the stems. Then weigh them, and to each pound of berries allow a half pound of sugar. Let these boil about ten minutes, and they are ready for the cans.
11. Canned Rhubarb.—Take rhubarb when it is young and tender, or even the later plant will do, cut into pieces about an inch long. Wash well and put in glass jars, into which has been poured a cupful of cold water. Fill the jar full of the rhubarb and then cover completely with water. Seal and put in a cool place. When opened in the winter time a few minutes' boiling with sugar added will make a delightful sauce.
12. Canning Corn.—The following is one of the safest and surest ways of canning sweet corn, without the use of acids or the necessity of putting up the corn with tomatoes, etc. Cut the corn from the cob and put in glass jars, pack down tightly and screw covers on loosely to allow the air to escape. Set the jars in a boiler and fill the boiler with cold water until it reaches the rim of the jars and let boil for four hours. Remove the cans and when sufficiently cool tighten the lids and set them away. A good plan is to place a board or some corn husks in the bottom of the boiler on which to set the jars to prevent them from cracking. Corn will keep as long as you want it if canned in this way.
13. Canned Grapes.—Take the grapes and wash them thoroughly. Have two dishes on the table. Put the seeds in one dish and the skins in the other. Boil the pulp until all the seeds come out easily, then put through a sieve. Add the skins, allowing one-half pound sugar to one pound of fruit. When done put either in glass jars or crocks, taking precaution to see that they are sealed tightly in either case.
TABLE FOR CANNING FRUIT.TimeQuantity of sugar for boilingper quart. fruit.Apricots 2 teacupfuls 10 minutesSour Apples 1-1/2 " 10 "Crab Apples 2 " 25 "Black Berries 1-1/2 " 6 "Gooseberries 2 " 8 "Raspberries 1 " 6 "Huckleberries 1 " 5 "Strawberries 2 " 8 "Cherries 1-1/2 " 5 "Currants 2 " 6 "Wild Grapes 2 " 10 "Sour Pears (whole) 2 " 30 "Bartlett Pears 1-1/2 " 20 "Peaches (in halves) 2 " 8 "Plums 2 " 10 "Peaches (whole) 1 " 15 "Pineapple (sliced) 1-1/2 " 15 "Quinces 3 " 30 "Rhubarb 3 " 10 "Tomatoes 0 " 20 "
1. Tip-Top Pickles.—Take one peck green tomatoes, one dozen large onions. Slice both of these in separate kettles, sprinkling salt between the tomatoes, then letting them stand two hours. Pour scalding water over the onions and let stand until wanted. After the tomatoes have stood the desired length of time squeeze the liquid off from them, also the onions and arrange in a crock in alternate layers, sprinkling celery seed between them (white and black mustard seed). Pour over this a quart of vinegar and a pint of sugar brought to a boil. This is ready for use when cold.
2. Chow-Chow.—Two quarts tomatoes, half dozen green peppers, one dozen cucumbers, two white onions, two heads cabbage. Chop these all fine and let stand over night, sprinkling a cup of salt on it. In the morning drain off the brine and season with one ounce tumeric, one tablespoon celery seed, half teaspoonful cayenne pepper, one ounce of the following spices, cinnamon, allspice, one ounce black pepper, one quarter ounce cloves, one cup brown sugar, vinegar enough to cover, then boil two hours.
3. Sweet Apple Pickle.—Pare the apples, leaving them whole, then take three pounds of sugar, two quarts of vinegar, one-half ounce each of cloves and cinnamon. Boil them in part of the vinegar and sugar until tender; then take them out, heat the remainder of the fluid and pour over them. Care should be taken not to boil the apples too long, as they will fall to pieces.
4. Sweet Tomato Pickles.—Peel and slice eight pounds of tomatoes, four and a half pounds of sugar, one pound of mace and cinnamon mixed, one quart of vinegar and one ounce cloves. Mix all together and boil one hour.
5. Standby Pickles.—Chop fine one gallon green tomatoes, twelve onions, slice fine two gallons of cabbage, one gallon vinegar, one pound brown sugar, half an ounce turmeric powder, one tablespoon black pepper, one ounce celery seed, one tablespoonful ground allspice, also ground cloves, white mustard, one quarter pound, and one gill salt. Boil all these together for two hours except spices, stirring well. When taken from the fire add the spices, put in air-tight jars. If this pickle is kept in a cool, dry place, you will find them in perfect condition at the end of the winter.
6. Pickled Peppers.—Select nice large peppers, cut off the stems and rind. Then put into strong hot brine, repeating this for three mornings, and then drain off and cover with hot vinegar. When wanted to use, take out of brine and stuff with creamed sweetbreads and mushrooms and serve on a lettuce leaf. This makes a very attractive and appetizing dish.
7. Piccalili.—One-half peck green onions, sliced, one peck green tomatoes, one cauliflower, one peck small cucumbers. Leave in salt water twenty-four hours; then put in a kettle with a handful of scraped horseradish, one ounce tumeric, one ounce cloves (whole), one-quarter pound whole pepper, one ounce cinnamon, one pound white mustard seed, one pound English mustard. Place in kettle in layers and cover with cold vinegar, boil fifteen minutes, stirring constantly.
8. Sweet Pickled Peaches.—Make a liquid of three pounds brown sugar, one pint strong cider vinegar, and small handful each of cinnamon and cloves and bring to a boil. Wash clean, but do not peel, several pounds of peaches. Put in as many peaches as the liquor will cover; cook until moderately soft and put into jars. Cook all alike, and pour liquid over them. These are delicious.
9. Chopped Pickles.—Chop and mix together one peck green tomatoes, two large heads of cabbage, three green peppers, one small cup salt, let stand over night and drain. Then cover with cider vinegar and boil until soft; drain again and mix with one tablespoon cloves, same amount of mustard, two pounds each of raisins and sugar, one-half cup grated horse-radish, three chopped onions, celery and salt to taste. Hot vinegar enough to make moist, can rather dry.
10. Pickled Onions.—Select small white onions, peel and boil them in equal portions of sweet milk and water for ten minutes, or until tender, drain and pour scalding spiced vinegar on them immediately. Never use allspice, as it darkens the onions.
11. Pickled Red Cabbage.—Choose purple red cabbage, slice into a colander, sprinkle each layer with salt, let it drain two days, then put into a jar, pour boiling vinegar enough to cover, put in a few slices of red beet-root. A few spices in bunches and thrown in after being salted, will look red and pretty.
12. Pickled Grapes.—Select grapes that are not quite ripe, but dark colored, pick from the stem and wash, put in glass jars; in a separate kettle make a syrup of sugar and vinegar and boil a few minutes, add spices to suit the taste; pour over grapes and seal jars.
13. Spiced Cherries.—Take nine pounds of fruit, one pint cider vinegar, four pounds sugar, one-half ounce cinnamon bark, one-half ounce whole cloves, let the syrup come to a boil before putting in the fruit; cook the fruit until the skin breaks, then take out the fruit and boil the syrup down until thick, pour over the fruit hot.
14. Beet Pickles.—Cook beets in hot water until tender. Then remove the skin and if the beets are large slice them, as you would for table use. Place these in a glass jar. Take a quart of cider vinegar, one cup granulated sugar, teaspoonful of salt, let this come to a boil, then pour over beets. If vinegar is very strong dilute about half. When these are opened in the winter, you will think you are eating fresh beets from the garden.
15. Pickled Cauliflower.—Choose good firm cauliflower, and full size. Cut away all the leaves and pare the stalks. Pull away the flowers in bunches. Steep in brine two days, then drain them, wipe dry and put in hot pickle.
16. Pickled Cabbage.—The cabbage should be sliced and salted for two or three days, then placed before the fire for twenty-four hours, spread upon a dry cloth, after which they are put into a jar, and covered with spiced vinegar.