SPICED GOOSEBERRIES. MRS. C. C. CAMPBELL.
Six quarts berries, nine pounds sugar. Cook one and one-half hours;
then add one pint vinegar, one teaspoonful cloves, one tablespoonful
cinnamon, one tablespoonful allspice.
CHILI SAUCE. MRS. M. E. WRIGHT.
Twenty-four ripe tomatoes, eight onions, twelve green peppers, four
tablespoons salt, eight tablespoons sugar, two tablespoons cinnamon,
two tablespoons ginger, one tablespoon cloves, four teacups vinegar;
boil slowly two hours.
CANNED FRUIT AND JELLIES.
"Will't please your honor, taste of these conserves?"
--Shakespeare
CANNED FRUIT IN GENERAL. MRS. F. E. BLAKE.
For peaches, for instance, set on the stove a kettle of cold
water--just enough so the can will not tip over; into this kettle, put
one-half dozen nails to keep the can from touching the bottom; then
fill the can full of peaches, cut in halves; then fill the can with
cold water; add two tablespoonfuls of sugar, and set in kettle to
boil; let boil until the fruit is tender, but not enough to break
while cooking. When done nicely, put the top on the can, and set
away.
RASPBERRY JAM. MRS. E. S.
Weigh equal parts of fruit and sugar. Put the fruit into a preserving
pan, and mash with a silver or wooden spoon; let boil up; then add the
sugar; stir all the time while cooking. Strawberry or blackberry jam
is made the same way.
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