The International Jewish Cook Book
by
Florence Kreisler Greenbaum
Part 8 out of 12
WHIPPED CREAM
To one pint of rich thick cream add one-quarter of a pound of powdered
sugar and one-half teaspoon of vanilla.
Put in a large platter in a cool place and whip with a wire egg-whip
until perfectly smooth and velvety. Set on ice until wanted. In the
summer set the cream on ice before whipping. A good plan is to set the
bowl in another one filled with ice while whipping.
DESSERT WITH WHIPPED CREAM
Line the edges of a mold or a large glass dish with lady fingers and
fill up with whipped cream. Ornament with macaroons and candied fruit.
Serve cold.
AMBROSIA
Cut up into small pieces different kinds of fruit; then chop up nuts and
marshmallows (not too fine). Mix these and sugar, not allowing it to
draw too much juice. Flavor with sherry, if you like. Serve
individually, putting whipped cream on the top with a cherry.
MACAROON ISLAND
Fill a glass bowl with alternate layers of macaroons and lady fingers,
sprinkle a layer of finely-chopped nuts over the cake, then a layer of
crystallized cherries.
Boil one cup of wine, one cup of sugar and one-half cup of water
together until syrupy and thick, pour it over the contents of the bowl,
let this cool, then place a thick layer of thickly-whipped sweetened and
flavored cream over all. Serve very cold.
PISTACHIO CREAM
Take out the kernels of half a pound of pistachio nuts and pound them in
a mortar with one tablespoon of brandy. Put them in a double boiler with
a pint of rich cream and add gradually the yolks of three eggs, well
beaten. Stir over the fire until it thickens and then pour carefully
into a bowl, stirring as you do so and being careful not to crack the
bowl. (Put a silver spoon into the bowl before pouring in the cream, as
this will prevent it cracking). When cold, stick pieces of the nuts over
the cream and serve.
TIPSY PUDDING
Cut stale sponge cake into thin slices, spread with jelly or preserves,
put two pieces together like sandwiches and lay each slice or sandwich
on the plate on which it is to be served. Wet each piece with wine, pour
or spread a tablespoon of rich custard over each piece of pudding, and
then frost each piece with a frosting and put in a moderate oven for a
few minutes. Eat cold.
APPLE AND LADY-FINGER PUDDING
Core and peel apples, take top off, chop the top with almonds, citron
and raisins; butter your pan, fill apples, sugar them and pour over a
little wine, bake until tender; when cool add four yolks of eggs beaten
with one cup of sugar, then last, add beaten whites and eight lady
fingers rolled, and juice of one whole lemon; pour over apples, bake.
Eat cold.
FIG DESSERT
Soak two cups white figs overnight. In the morning boil slowly until
tender, add two cups of sugar and boil until a thick syrup is formed.
Line a dish with sponge cake or lady fingers; pour the figs in the
centre and cover with whipped cream that has been sweetened and
flavored. Decorate with candied cherries or angelica.
STRAWBERRIES A LA "BRIDGE"
Into a champagne-glass put large strawberries, halved and sugared, and
an equal amount of marshmallows halved. Place on top a mass of whipped
cream, already sweetened and flavored then a single strawberry, sprinkle
with shelled pecans.
QUEEN OF TRIFLES
Make a rich custard of four eggs, one cup of granulated sugar and one
quart of milk to which has been added one teaspoon of cornstarch. Let
this cook in double boiler, stirring constantly, until the custard is
very thick. Cool.
Soak one-half pound of macaroons in sherry wine, blanch and chop
one-quarter pound of almonds, cut fine one-quarter pound of dried figs;
one-quarter pound of crystallized cherries and one-half pound of lady
fingers are required as well.
Line a deep glass bowl with the lady fingers cut in half, add macaroons,
fruit and almonds in layers until all are used. Then pour the boiled
custard over all. Set on ice and when cold, fill the bowl with whipped
cream that has been sweetened and flavored with vanilla. Decorate with a
few cherries.
ICE-BOX CAKE
One-half cup of butter creamed with one-half cup of confectioner's
sugar, three whole eggs added, one at a time, beat these all for twenty
minutes, add one-half pound of chopped nuts, one tablespoon mocha
essence or one square of bitter chocolate melted, or one teaspoon of
vanilla.
Grease a spring form, put two dozen lady fingers around the edge, at the
bottom put one dozen macaroons, then add the filling and let this all
stand for twenty-four hours in ice-box. When ready to serve, pour
one-half pint of cream, whipped, over all and serve.
AUFLAUF
Boil one cup of milk and when boiling stir in quickly one-half cup of
sifted flour and work smooth until all lumps are out and it is the
consistency of soft mashed potatoes. Stir all the while over fire. When
smooth remove from stove and while yet warm break in, one by one, yolks
of three eggs, a pinch of salt, then the beaten whites of three eggs.
Bake in well-buttered hot square pans, in very hot oven, from fifteen to
twenty minutes. Serve as soon as done with jelly or preserves. If batter
is not thick enough a little more flour must be added to the milk.
LEMON PUFFS
Beat the yolks of four eggs until very light, add the stiffly-beaten
whites and then stir in two cups of milk, add a pinch of salt, three
tablespoons of fresh butter melted, and five level tablespoons of flour
that have been wet with a little of the milk from the pint, stir well
together and divide equally between cups. Butter the cups before pouring
in the mixture. Bake in hot oven until brown (generally twenty minutes).
Turn out carefully in the dish in which they are to be served, and pour
over them the following:
LEMON SAUCE
Put on to boil one and one-half cups of water with juice of two lemons,
sweeten to taste, add a few small pieces of cinnamon bark; when boiling
stir in three teaspoons of cornstarch that have been dissolved in a
little cold water. Boil a few minutes, then pour over the well-beaten
yolks of two eggs, stirring all the time. Stir in stiffly-beaten whites
of eggs, and pour over and around puffs when cold. Serve cold.
LEAF PUFFS
Cream one cup of butter until soft, add two cups of sifted flour, mix
well, and add just enough sweet cream to make a nice dough, not too
soft. Roll thin, cut in long strips or squares, bake in long pans in a
moderately hot oven. When light brown, draw to the door of the oven,
sprinkle with powdered sugar and let stand a few minutes longer in the
oven.
SAGO PUDDING WITH STRAWBERRY JUICE
Prepare one cup berry juice and sweeten to taste. Have ready a scant
half teacup of sago soaked one hour in water enough to cover. Boil the
sago in the fruit juice until thick like jelly. Beat up the whites of
two eggs and add to the sago while hot and remove immediately from the
stove. Mold and serve with cream or berry juice.
This mold can be made with any kind of fruit juice preferred
APPLE TAPIOCA PUDDING
Soak three-quarter cup of tapioca and boil it in one quart of water
until clear, sweetening to taste. Pare and core six apples and place
them in a baking dish. Fill the cores with sugar, pour the tapioca
around them and grate a little nutmeg over the top. Cover and bake until
the apples are soft Serve with cream.
RHUBARB PUDDING
Grate some stale rye bread and take a bunch of rhubarb; cut fine without
peeling, put the cut rhubarb in a pan with a big pinch of baking-soda,
and pour boiling water over to cover. While that is steeping, grate the
rye bread and butter pudding-form well, and put crumbs all over the pan
about one-quarter inch deep, then add one-half the rhubarb that has been
well drained of the water; season with brown sugar, cinnamon, nuts and
any other seasoning you like; then some more crumbs, and other one-half
of rhubarb, and season as before the top crumbs, put flakes of butter
all over top; bake until done.
SCALLOPED PEACHES
Pare a number of peaches and put them whole into a baking-tin, together
with layers of bread crumbs and sugar and add a few cloves. Bake until
the top is brown. Serve with hot butter sauce or cream.
CHESTNUT PUDDING
Boil one pound of chestnuts fifteen minutes. Shell and skin them, then
put back on stove with a cup of milk and boil till tender. Rub through a
colander. Butter a mold, line it with the pulp, then add a layer of
apple sauce that has been colored with currant jelly, then another layer
of chestnuts, and again apple sauce. Squeeze lemon juice over all, and
bake in a moderate oven. Turn out on a platter and serve with whipped
cream colored with currant jelly.
FARINA PUDDING WITH PEACHES
To one quart of milk add one-half cup of farina, salt, and a small piece
of butter. Boil in a double boiler until thick. Beat the yolks of four
eggs with four tablespoons of white sugar, and add this just before
taking off the fire. Stir it thoroughly, but do not let it boil any
more. Flavor with vanilla. Beat the whites of the eggs to a stiff froth
with pulverized sugar. After the eggs have been whipped, butter a
pudding dish, put in part of the custard, in which you have mixed the
whites (If you have any extra whites of eggs beat and use them also),
then a layer of stewed or canned peaches; cover with the remaining
custard and bake. Eat with rum sauce.
FARINA PUDDING, No. 2
One and one-half pints of milk with nine level tablespoons of sugar,
five bitter and five sweet almonds chopped fine, brought to boiling
point, and twelve level tablespoons of farina dropped in slowly and
stirred constantly. Cook for twelve minutes, add vanilla to taste, then
add slowly the beaten whites of five eggs. Put it in a form and when
cold serve with a fruit sauce.
RICE PUDDING
To three cups of milk, add half a cup of rice, which you have previously
scalded with hot water. Boil in a double boiler until quite soft. Beat
the yolks of three eggs with three tablespoons of white sugar, add this
just before taking it off the fire. Stir it thoroughly with a wooden
spoon, but do not let it boil any more. Add salt to the rice while
boiling, and flavor with vanilla. Beat the whites of the eggs with
powdered sugar to a stiff froth, and after putting the custard into the
pudding dish in which you wish to serve it, spread with the beaten
whites and let it brown slightly in the oven.
PRUNE PUDDING
Take one quart of milk, one teaspoon of salt, one cup of sugar and two
well-beaten eggs. Heat this and then pour in slowly one cup of cream of
wheat or farina, stirring constantly. Boil fifteen minutes; then butter
a deep pudding dish and put in a layer of stewed prunes--that have been
cut up in small pieces with a scissors; on the bottom, over this, pour a
layer of the above, alternating in this order until all has been used.
Bake ten minutes in a hot oven. Plain cream, not whipped or sweetened,
is a delicious sauce for this.
BROWN BETTY
Pare, quarter, core and slice four medium-sized apples. Melt one-quarter
cup of butter and pour it with the juice of half a lemon over one cup of
bread crumbs. Mix one-half teaspoon of cinnamon, grated rind of one-half
lemon and one-quarter cup of sugar together. Butter a baking dish; put
in alternate layers of apple and bread crumbs, sprinkling the apples
with the sugar mixture, and making the last layer of crumbs. Pour
one-quarter cup of boiling water on before adding the last layer of
crumbs; cover and bake for thirty minutes or until the apples are soft;
then uncover and brown the crumbs. Serve with cream or with soft custard
or lemon sauce. If desired for a meat meal, substitute chicken-fat for
butter and use lemon sauce.
APPLE AND HONEY PUDDING
Take four cups of raw apples cut in small pieces, two cups of bread
crumbs, one-half cup of hot water, two teaspoons of butter, two
teaspoons of cinnamon, one-half cup of honey. Put a layer of the apple
in a well-buttered pudding dish; then a layer of crumbs. Mix the honey
and hot water. Pour part of this over the crumbs, sprinkle with cinnamon
and dot with a few bits of butter. Fill the dish with alternate layers
of apples, crumbs, honey, etc., having a layer of crumbs on top. Cover
and bake forty-five minutes. Serve with cream.
QUEEN BREAD PUDDING
Take one cup of grated bread crumbs, soak it in one pint of sweet milk;
then break three eggs; separate the whites, add to the yolks one cup of
sugar and a small piece of butter; beat it well, and squeeze the bread
crumbs out of the milk, and add this to the yolks and flavor with
vanilla. Grease the pans with butter, put the mixture in the pan, and
pour the milk over it; set in the oven to bake until nearly dry, then
add a layer of fresh fruit (apricots or peaches are the best or
strawberry preserves); add the whites of eggs that were beaten stiff.
Serve cold with cream or milk. This can also be served hot.
BREAD PUDDING
Soak one and one-half cups of bread crumbs in a pint of sweet milk for
half an hour; separate the whites and yolks of two eggs, setting the
whites in a cool place until needed. Beat the yolks with a half cup of
sugar and add the grated peel of one lemon and stir into the bread
crumbs. Put in some raisins and pour into a greased pudding dish and
bake in a moderate oven, about half an hour. Beat the whites of the eggs
to a stiff froth, adding half a cup of powdered sugar; and spread this
on top of pudding and return to the oven and brown delicately. May be
eaten hot or cold, with jelly sauce or whipped cream. Stale cake of any
kind may be used instead of bread; and ginger bread also is particularly
nice, adding raisins and citron, and spreading a layer of jelly on the
pudding before putting on the icing.
CORNMEAL PUDDING
Bring one pint of milk to the boiling point; pour it gradually on
one-half cup of Indian meal, stirring all the while to prevent lumps.
When cool add three eggs well beaten, and one tablespoon of flour,
one-half cup of sugar, one-half teaspoon of ginger, one teaspoon of
cinnamon, pinch of salt and one pint cold milk. Pour into battered
pudding dish and bake an hour and a half. Serve with hot maple sugar or
cream.
BLACK BREAD PUDDING
Yolks of three eggs beaten with one cup of sugar; add one teaspoon of
cinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye
bread crumbs added gradually. Mix well and add beaten whites. Bake
slowly. Half an hour before serving, add one cup of claret or white
wine. Serve with sherry wine sauce or whipped cream.
DIMPES DAMPES (APPLE SLUMP)
Mix one-half cup of sugar, one-quarter teaspoon of salt, two cups of
flour and gradually two cups of milk to make a smooth batter.
Melt one-half cup or a little less of butter in a large shallow
dripping-pan and let it spread all over the pan to grease it well, then
pour one-half cup of butter and one quart of sliced apples to the
batter. Mix and pour into pan or pans not more than three-quarters of an
inch deep and bake in a moderate oven, thirty to forty-five minutes,
until a golden brown. This quantity serves ten people.
BIRD'S NEST PUDDING
Pare four or five large tart apples and cut off the top of each apple to
use as a cover. Now scrape out all the inside, being careful not to
break the apples; mix scrapings with sugar, cinnamon, raisins, a few
pounded almonds and add a little white wine and the grated peel of one
lemon. Fill up the apples with this mixture and put back the top of each
apple, so as to cover each well. Grease a deep dish, set in the apples
and stew a few minutes. In the meantime make a sponge cake batter of
four eggs, one cup of pulverized sugar, one cup of flour and pour over
the apples and bake one-half hour. Eat warm or cold, with or without
sauce.
Plain baked apples can be substituted for the filled apples.
SUET PUDDING WITH PEARS
Take half a pound of suet and chop it to a powder. Soak a loaf of stale
bread, squeeze out the water and add to the suet. Work bread and suet
well with your hands and add two eggs, one cup of sugar, one teaspoon,
of salt, allspice, cloves, cinnamon and grated peel of a lemon. Add
flour enough to work into a huge ball; sift two teaspoons of
baking-powder in flour. Pare about half a peck of cooking pears and cut
in halves, leaving the stems on. Lay half the pears in a large kettle,
put the pudding in centre of the pears, and lay the rest of the pears
all around. Add sugar, sliced lemon, a few cloves, some cinnamon bark
and three tablespoons of syrup. Fill up with cold water and boil half an
hour on top of stove. Then bake for at least three hours, adding water
if needed.
CORN PUDDING
Scrape with a knife six ears of green corn, cutting each row through the
middle. Add two cups of milk, one-half cup of butter, three eggs--the
whites and yolks beaten separately--a little salt and white pepper. Stir
the yolks into the milk and corn, pour into a baking dish, stir in the
whites and bake one and one-half hours.
CHERRY PUDDING
Scald a pint of crackers or bread crumbs in a quart of boiling milk; add
a piece of butter the size of an egg, a good pinch of salt, four eggs, a
cup and a half of sugar, a little ground cinnamon and a quart of stoned
cherries. Bake in quick oven.
HUCKLEBERRY PUDDING
Sprinkle four tablespoons of flour over one and one-half pints
huckleberries and set aside for half an hour. Soak one pint crumbed
bread in one quart milk; add three tablespoons of sugar, pinch of salt,
and the huckleberries. Put all into a greased pudding dish with flakes
of butter on top. Bake forty-five minutes. Serve with hard sauce.
PUDDING A LA GRANDE BELLE
This pudding is economical and dainty if nicely made. Brush small molds
with butter, fill with crumbed bread and dried English currants. Beat
three eggs without separating, add one pint of milk and four tablespoons
of sugar. Pour carefully over the bread and let stand five minutes.
Place molds in baking-pan of boiling water and bake in the oven thirty
minutes, or steam half an hour. Serve with liquid pudding sauce.
*STEAMED PUDDINGS*
The tin molds are best for this purpose, either melon, round, or brick.
If the mold is buttered first, then sprinkled with granulated sugar, a
nice crust will form. Have a large, deep pan filled with boiling water.
Place mold in, let water come up to rim, put a heavy weight on top of
mold to keep down, and boil steadily. The pan must be constantly
replenished with boiling water, if the pudding is to be done in time.
Always place paper in top of mold to prevent water from penetrating.
When puddings are boiled in bags, a plate must be placed in bottom of
pan to prevent burning. Only certain puddings can be boiled in bags.
Always grease inside of bag, so puddings will slip out easily. A bag
made of two thicknesses of cheese-cloth, stitched together, will do.
Always leave room in mold or bag for pudding to rise, using a smaller or
larger mold according to quantity of pudding. If not boiled steadily,
and emptied as soon as done, puddings will fall and stick.
ALMOND PUDDING
Beat the yolks of four eggs very light with one-half cup of sugar; then
add one-half cup of grated walnuts or almonds, one-half cup of grated
white bread crumbs, then the stiffly-beaten whites of four eggs. Put in
pudding form and steam from one and one-half to two hours. Serve with
wine or fruit sauce.
RYE BREAD PUDDING
Dry one-half cup of rye bread crumbs in oven. Beat the yolks of four
eggs very light with one-half cup of sugar, then add a pinch of cloves
and allspice, one-half teaspoon of cinnamon, grated rind of one-half
lemon and one-quarter pound of chopped almonds. Moisten crumbs with
three tablespoons of whiskey or brandy, add to eggs, then add
stiffly-beaten whites of four eggs. Put in mold and boil three hours.
Serve with a brandy or whiskey sauce.
NAPKIN PUDDING
Soak one-half loaf of stale white bread in water until moist, squeeze
perfectly dry. Put in skillet two tablespoons of clear fat or butter,
and when hot add bread, and stir until smooth and dry. Beat five eggs
light with one cup of sugar, stir bread in, mix well, and flavor with
rind (grated) and juice of one lemon. Grease a bag or very large napkin,
place pudding in this, tie, leaving plenty room to rise, place in
boiling water and boil two hours. Make a jelly sauce, not as thin as
usual, and pour over just before serving. If desired one-half cup of
currants can be added to pudding.
STEAMED BERRY PUDDING
Take one tablespoon of butter (or other shortening), one-quarter cup of
sugar, yolk of one egg, one-half cup of milk, one cup of flour, one
teaspoon of baking-powder, one-quarter teaspoon of salt, one-half cup of
berries or pitted cherries rolled in flour. Put in a well-greased melon
mold and cook in boiling water steadily for two hours. Serve with hard
sauce.
CARROT PUDDING
Take one cup of sugar, one-third cup of butter, one cup of grated
carrots, one cup of grated potatoes, one cup of raisins, one cup of
currants, two cups of bread crumbs, one-half teaspoon of baking-soda
stirred in the potatoes, one teaspoon each of cloves, cinnamon, and
allspice. Mix all these and add a little syrup and four tablespoons of
whiskey. Steam four hours. Serve with hard sauce.
CHERRY PUDDING
Grate one-half pound of stale rye bread and wet this with a wineglass of
red wine. Pound two tablespoons of almonds, stir the yolks of four eggs
with half a cup of powdered sugar, flavor with cinnamon, and add the
grated bread and almonds. Stone one-half pound each of sweet and sour
cherries. Mix all thoroughly with the beaten whites added last. Do not
take the juice of the cherries. Butter the pudding mold well before you
put in the mixture. To be eaten cold.
DATE PUDDING
Melt three tablespoons of butter, add one-half cup of molasses, one-half
cup of milk, one and two-third cups of flour sifted with one-half
teaspoon of baking-soda, one-quarter teaspoon of salt, one-quarter
teaspoon each of cloves, cinnamon, and nutmeg. Add to the above one-half
pound of dates, stoned and cut. Turn into a well-buttered mold. Butter
the cover also and steam two and one-half hours. Keep at a steady boil.
Serve with any kind of sauce.
PRINCE ALBERT PUDDING
Rub to a cream half a pound of sweet butter and half a pound of sifted
powdered sugar; add the yolks of six eggs, one at a time, and the grated
peel of one lemon. Stone half a pound of raisins, and add also a little
citron, cut very fine. Now add gradually half a pound of the finest
flour, sifted three or four times, and the stiffly-beaten whites of the
eggs. Pour this mixture into a well-buttered mold, into which you have
strewn some blanched and pounded almonds. Boil fully three hours. Serve
with sweet brandy or fruit sauce.
PEACH PUDDING
In a large mixing bowl whip to a cream two eggs, three tablespoons of
sugar, and two tablespoons of butter. To this, after it is well beaten,
add a saltspoon of salt and half a grated nutmeg. Stir these ingredients
well into the mixture; then stir in a cup of milk. Last add, a little at
a time--stirring it well in to make a smooth batter--a cup and a half of
flour and three-quarters of a cup of Indian meal, which have been sifted
together with three teaspoons of baking-powder in another bowl.
Butter well the inside of a two-quart pudding mold; put a layer of the
pudding batter an inch deep in the mold; cover this with a layer of fine
ripe peaches that have been peeled and cut in quarters or eighths--this
depends upon the size of the peaches. Sprinkle the layer of peaches with
a light layer of sugar; then pour in a layer of batter; then a layer of
peaches. Repeat this process till all the material is in, leaving a
layer of batter on top. Steam for two hours.
NOODLE PUDDING
Make noodles with two eggs. Boil in boiling salt water for ten minutes,
drains and set aside.
Beat the yolks of four eggs with one cup of powdered sugar until light,
add a quarter of a cup of pounded almonds, a pinch of salt, the drained
noodles, and the whites of the eggs beaten to a stiff froth. Mix well,
pour into a greased pudding mold, and boil one and one-half hours.
PRUNE PUDDING
Take the yolks of four eggs, a cup of granulated sugar, and stir to a
cream. Chop fine thirty prunes (prunes being boiled without sugar), and
add two tablespoons of sweet chocolate, two tablespoons of grated
almonds, and the whites, which have been beaten to a snow. Boil two and
one-half hours in a pudding form and serve with whipped cream.
PLUM PUDDING (FOR THANKSGIVING DAY)
Soak a small loaf of bread; press out every drop of water, work into
this one cup of suet shaved very fine, the yolks of six eggs, one cup of
currants, one cup of raisins seeded, one-half cup of citron shredded
fine, three-quarters cup of syrup, one wineglass of brandy, one cup of
sifted flour and the stiffly-beaten whites of eggs last. Boil four hours
in greased melon mold.
PLUM PUDDING, No. 2
Chop a half box of raisins and currants, one-quarter pound of citron,
one-quarter pound of suet (chopped very fine), two eggs, one and
one-half cups of sugar, a wineglass of brandy, two cups of cider, one
teaspoon of cinnamon and ground cloves. When all these are well mixed
add enough flour (with a teaspoon of baking-powder in it) to thicken
well. Cook in a greased mold and allow to steam for three hours.
HONEY PUDDING
Mix one-half cup of honey with six ounces of bread crumbs and add
one-half cup of milk, one-half teaspoon of ginger, grated rind of half a
lemon and yolks of two eggs. Beat the mixture thoroughly and then add
two tablespoons of butter and the whites of the eggs well beaten. Steam
for about two hours in a pudding mold which is not more than
three-quarters full.
*PUDDING SAUCES*
BRANDY SAUCE
Take one cup of water, a quarter glass of brandy, one cup of sugar,
juice of half a lemon. Boil all in double boiler. Beat the yolks of two
eggs light, and add the boiling sauce gradually to them, stirring
constantly until thick.
CARAMEL SAUCE
Put one cup cut loaf sugar in a saucepan on the stove without adding a
drop of water. Let it melt slowly and get a nice brown without burning.
Beat the yolks of three eggs until light, stir in two cups of sweet
milk, and when the sugar is melted, stir all into the saucepan and
continue stirring until the sugar is dissolved and the sauce is somewhat
thickened; then remove from the fire, add one teaspoon of vanilla
essence, put in a bowl and put the stiffly-beaten whites of eggs on top.
Serve with puddings, cakes or fritters.
CHOCOLATE SAUCE, No. 1
Dissolve one-half pound chocolate in one cup of water and sugar to
taste, boil somewhat thick and flavor with vanilla.
CHOCOLATE SAUCE, No. 2
Scald two cups of milk, add two tablespoons of cornstarch diluted with
one-half cup of cold milk, and cook ten minutes over boiling water. Melt
three squares of chocolate over hot water, add three tablespoons of
sugar and three tablespoons of hot water; stir until smooth, then add to
cooked mixture. Beat the whites of three eggs until stiff, add
three-fourths of a cup of powdered sugar; add the yolks and stir into
cooked mixture; cool and add vanilla.
FOAM SAUCE
Cream one-quarter cup of butter with one cup of powdered sugar, until
very light. Add separately the unbeaten whites of two eggs, stirring
briskly and beat again. Add one teaspoon of vanilla and one-half cup of
hot water. Pour in sauceboat, and place boat in a pan of boiling water
on stove, until it becomes frothy then serve immediately.
FRUIT SAUCES
Wash the fruit well, then put on the stove in a saucepan without adding
any more water. Cover with a lid, and let the fruit get thoroughly
heated all through until it comes to a boil, but do not boil it. Stir
occasionally.
When well heated, mash the fruit well with a wooden potato masher, then
strain through a fine sieve, being careful to get every drop of
substance from the fruit.
Sweeten the juice with sugar to taste, add a few drops of wine or lemon
juice, put back on the stove, and cook until it thickens, stirring
occasionally. Serve with cake, fritters or puddings.
Blackberries, strawberries or raspberries, make a nice sauce.
HARD SAUCE
Take one cup of sugar, one-half cup of sweet butter and stir to a cream.
Flavor with grated lemon peel or essence of lemon. Make into any shape
desired and serve.
JELLY SAUCE
Take thin jelly, add one cup boiling water and brandy or wine (one-half
cup), add a little more sugar and thicken with one teaspoon cornstarch
dissolved in a little cold water. The beaten white of egg may be added.
KIRSCH SAUCE
Put one cup of sugar and two cups of water on to boil. Mix two
tablespoons of cornstarch in one-quarter cup of cold water, and when the
water in the saucepan is boiling, add cornstarch and stir for two
minutes. Remove from stove and add one cup of Kirsch wine and stir
again. Strain and serve with pudding.
LEMON SAUCE, No. 1
Boil one cup of sugar with one-half cup of water, rind of one lemon,
juice of two, and one-half teaspoon of butter. When boiling stir in a
scant teaspoon of cornstarch dissolved in a little cold water. Serve
hot. Serve with puddings or fritters.
LEMON SAUCE, No. 2
Boil the strained juice of two lemons and the grated peel of one with a
cup of sugar and one glass of white wine or water. When boiled to a
syrup add the yolks of three eggs well beaten, also half of the whites
beaten to a froth. Use the other half of the stiffly-beaten whites,
sweetened with powdered sugar, to decorate the sauce. Serve immediately.
PRUNE SAUCE
Take about one pound of Turkish prunes, wash them in hot water, and put
on to boil in cold water. Boil until they are very soft. Remove the pits
or kernels, and strain over them the water they were boiled in, sweeten
to taste. Flavor with ground cinnamon, then mash them until a soft mush.
If too thick, add the juice of an orange.
WINE SAUCE, No. 1
Take one-half cup of white wine and one and one-half cups of water, put
on to boil in double boiler and in the meantime beat up the yolks of two
eggs very light, with two teaspoons of white sugar, some grated nutmeg
or three small pieces of cinnamon bark, or the grated rind of half a
lemon, and add a teaspoon of flour to this gradually. When perfectly
smooth add the boiling wine, pouring very little at a time and stirring
constantly. Return to boiler and stir until the spoon is coated.
WINE SAUCE, No. 2
Melt one tablespoon of butter in a saucepan, stir in one tablespoon of
flour, then add one-half cup of cold water, stirring constantly until
smooth. Then add one cup of white wine, one ounce of chopped citron.
Remove from fire, let cool, flavor with one teaspoon each of pistache
and vanilla. If desired, one teaspoon of red Curacao or Maraschino
liquor can be added for flavoring.
VANILLA OR CREAM SAUCE
Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on
them slowly pour one cup of scalding milk, stirring all the time. Cook
and stir in a double boiler for ten minutes; then set aside to cool.
When ready to use stir in one teaspoon of vanilla and the white of one
egg, stiffly beaten. Serve in place of whipped cream.
*FROZEN DESSERTS*
In making frozen desserts attention to detail is the essential thing to
perfect success.
PREPARING SALT
The smaller the ice is broken the better, while the salt should never be
too fine. A salt prepared especially for the purpose is known as "ice
cream salt." This salt and the finely broken ice are put in alternate
layers about the cream can. Begin with a layer of ice, making this about
three inches deep. Then put in a layer of salt about an inch in depth,
and continue in this way up to the top of the cream can. The ice can be
put in a gunny sack and then broken up with a heavy hammer or hatchet.
FREEZING CREAMS AND WATER ICES
Fill the cream can three-fourths full. Cover; place in wooden bucket;
adjust the top and pack, as directed above. Turn crank slowly and
steadily. After freezing drain off water, remove dasher; with a spoon
pack hard. Put cork in top of lid. Repack freezer. Cover top with heavy
pieces of carpet and paper. When time comes to serve, wipe top of can
carefully before opening. In very hot weather renew the salt and ice
three times, and keep the blanket cold and wet with the brine from the
freezer.
VANILLA ICE CREAM, No. 1
Take one pint of milk, two cups of sugar, one large tablespoon of flour
rubbed smooth in cold milk, two eggs beaten light, one teaspoon of
vanilla extract, and one quart of sweet cream, well beaten. Heat the
milk in a double boiler, and when it is at boiling point add the flour,
eggs and one cup of sugar. Cook about twenty minutes, stirring very
often. Let the mixture get cold, then add the remaining sugar and the
vanilla and cream, and freeze. A more novel flavoring is made with a
mixture of vanilla, lemon and almond extracts. The quantities given in
this recipe make about two quarts of ice cream.
VANILLA ICE CREAM, No. 2
Beat three whole eggs very light with one cup of granulated sugar until
all grain is dissolved and mass is a light yellowish color. Whip one
pint of cream until stiff, add to eggs and sugar, then add one cup of
sweet milk, flavor with vanilla to taste, and put in freezer and turn
until hard. This is a basis for almost any kind of cream.
CHOCOLATE ICE CREAM, No. 1
Make same as Vanilla Ice Cream, No. 2, only omitting the milk. Dissolve
on stove one-half pound of sweet chocolate, in one cup of sweet milk,
rub smooth and thick, let get cold, and add to the eggs, just before
putting in cream. Flavor with vanilla.
CHOCOLATE ICE CREAM, No. 2
Take one quart of cream, one pint of new milk, two eggs, one teacup of
grated chocolate (double vanilla), two cups of pulverized sugar, one
teaspoon of cornstarch and one of extract of vanilla. Beat the yolks of
the eggs, sugar and let them come to a boil. Then take them quickly from
the fire, dissolve the chocolate in a little milk over the fire, stir it
all the time. When smooth mix with the milk and eggs, add the cream and
vanilla. Freeze when cold.
COFFEE ICE CREAM
Make same as Vanilla Ice Cream No. 2. Flavor with one and one-half
tablespoons of mocha extract, add one cup of grated walnuts. Freeze.
FROZEN CUSTARD
One quart of milk, yolk of five eggs, sweeten to taste, and flavor with
vanilla to taste. Boil the milk first, and after the yolks of eggs are
beaten stir into the milk. When cold add the beaten whites and vanilla;
put in freezer and turn. Canned strawberries are very nice in this.
APRICOT, PEACH, STRAWBERRY, BANANA OR PINEAPPLE CREAM
Make same as Vanilla Ice Cream No. 2, omitting the milk. If canned fruit
is to be used, drain off the juice, and add it to the eggs and cream.
Mash the fruit through a sieve, add it to rest of mixture, and freeze
the whole. If fresh fruits are used, one pint is required. Mash fine,
strain and sweeten before adding to the cream. For peach and strawberry
a few drops of pink coloring may be added. Bananas must be mashed
smooth, but not sweetened. Chop all fruits very fine For pineapple, the
sliced is preferred to the grated. Either canned or fresh can be used.
TUTTI-FRUTTI ICE CREAM
Take three pints of cream, one pound of pulverized sugar and the yolks
of nine eggs. Prepare just like the other creams. When half frozen add
one-half pound of crystallized fruit, peaches, apricots, cherries,
citron, etc., chopped very fine. Put in also a wineglass of pale sherry
and the juice of an orange or lemon. Finish freezing.
FROZEN PUDDINGS
For frozen puddings ice must be crushed and mixed with rock-salt, the
same way as for freezing cream. Pudding-mold must have a tight cover;
have a receptacle sufficiently large to line bottom and sides with a
thick layer of mixed salt and ice. Put the mold in the centre, fill with
the pudding, cover tightly, then put ice on top and all around. Put a
sheet of plain tissue paper in top of mold to prevent salt from
penetrating. Cover whole with a cloth and let freeze from three to four
hours.
BISCUIT TORTONI, No. 1
Take one-half cup of granulated sugar, one-fourth pound of stale
macaroons grated, one-half pint of heavy cream (whipped), three eggs,
vanilla or sherry wine. Stir yolks of eggs until thick and add sugar and
stir again; add whipped cream, and whipped whites of eggs, and grated
macaroons; flavor to taste. Put this all into freezer and pack outside
with ice and salt alternately. Do not turn. Let stand five or six hours,
adding ice from time to time. When serving put grated macaroons on top.
BISCUIT TORTONI, No. 2
Take yolks of two eggs, one pint of cream, eight macaroons, vanilla and
flavor, one-half cup of sugar, one-half cup of milk. Beat yolks of eggs
and the sugar very light. Put on milk to a boil, and when it comes to a
boil stir into the beaten eggs and sugar and set away to cool. Beat
cream and add macaroons, leaving just enough to put in the bottom of
your form. When your custard is cool, add cream, put all in forms, pack
and freeze two hours or longer.
MOCHA MOUSSE
Cream yolks of three eggs with one-half cup of granulated sugar. Add
one-half pint of cream, whipped; one-half cup of grated macaroons, two
tablespoons of mocha essence, one teaspoon of vanilla, lastly beaten
whites. Put in a mold and pack in salt and ice for three hours.
MAPLE MOUSSE
Whip one pint of cream until quite thick. Break two eggs into another
bowl, beat until light and add gradually, one-half cup of maple syrup.
When the two are well mixed, whip them gradually into the cream. Pour
the whole into a freezer can, without the dasher; cover; pack in ice and
salt, and let stand for three hours.
MAPLE BISQUE
Boil one cup of maple syrup until quite thick; beat yolks of three eggs;
add to syrup while hot, stirring constantly until well mixed. Let cool.
Beat whites of eggs to a froth. Whip one pint of cream, mix all
together; add one-half cup of chopped nuts. Have a pudding-mold
buttered; see that the edges fit close. Pack in rock salt and ice four
hours.
FROZEN CREAM CHEESE WITH PRESERVED FIGS
Take three Neufchatel cheeses. Mash the cheese to a smooth paste and add
one-half cup of thick cream, one-half teaspoon of salt, one rounding
teaspoon of sugar. Place in a small square mold, bury in salt and ice
and let stand several hours. When ready to serve unmold, cut in squares,
place each on a lettuce leaf, decorate the centre of the cheese square
with a preserved fig and serve at once.
RUM PUDDING
Beat yolks of two eggs with one-half cup of sugar until light, then add
stiffly-beaten whites. Flavor with one tablespoon of rum. Whip one pint
of cream very stiff, stir into beaten eggs. Line a melon mold with lady
fingers, split in half. Then put a layer of whipped cream over. Chop
one-half pound of marron glace fine and sprinkle some over cream. Put
another layer of lady fingers, cream and marrons, and so on until mold
is filled. Close tightly, and pack in rock salt and ice, from three to
four hours.
CHERRY DIPLOMATE
Line a mold with white cake, thinly sliced, which you have previously
dipped in maraschino or some other fine brandy. Then fill in with plain
white ice-cream, then a layer of cherry ice, next a layer of candied
cherries, next a layer of cherry-ice then a layer of strawberry
ice-cream or the plain white vanilla. Finish it up with a layer of cake
again and be sure to dip the cake in maraschino. Cover all up tight and
pack in ice until wanted.
NESSELRODE PUDDING
Put on one-half pound of shelled and skinned chestnuts in cold water,
and let them boil until very tender, then press them through a puree
sieve. Beat the yolks of five eggs with one-half pound of sugar until
light, then add the mashed chestnuts, then stir in one pint of sweet
cream. Put on to boil in a double boiler, add a few grains of salt, and
stir until the mixture begins to boil, then remove at once from fire and
set aside to cool. In a bowl put one-fourth pound of crystallized
cherries, cut in half; one-fourth pound of crystallized pineapple cut
up, one ounce of citron cut fine, one-fourth cup of stoned raisins and
one-half cup of maraschino cordial. Put the chestnut cream in a freezer,
freeze ten minutes, then add one pint cream that has been whipped stiff
with two tablespoons of powdered sugar, turn until it begins to get
stiff, then add the fruits and turn awhile longer. Pack in a
pudding-mold in rock salt and ice two hours.
CANNED FRUIT FROZEN
Without opening, pack a can of pears in ice and salt, as for ice-cream.
Let it remain for three or four hours. When taken out, cut the can open
around the middle. If frozen very hard, wrap around with a towel dipped
in hot water; the contents can then be clipped out in perfect rounds.
Cut into slices and serve with a spoonful of whipped cream on each
slice. This will serve six or eight persons.
Canned peaches may be used if desired.
PETER PAN DESSERT
Cut a banana in four strips, cross two over two in basket-shape, fill
centre square with a tablespoon of ice-cream and sprinkle over all some
chopped walnuts, pistachio nuts and marshmallows, cut in strips.
FRUIT SHERBETS
There is no form in which ices are more palatable or healthful than in
the form of sherbet. This is made of fruit juice, sugar and water. The
simplest sherbet is made by mixing the sugar, water and fruit juice
together. A richer and smoother ice is obtained by boiling the sugar and
water together, then adding the fruit juice, and when the mixture is
cool, freezing it. It takes nearly twice as long to freeze the
preparation made in this way as when made with the uncooked mixture.
Sherbets are usually served at the end of a dinner, but they are
sometimes served before the roast.
APRICOT ICE
Pare and grate one dozen apricots, and blanch a few of the kernels. Then
pound them and add to the grated fruit. Pour a pint of water over them,
adding the juice of a lemon also. Let them stand for an hour and strain,
adding one-half pound of sugar just before freezing.
LEMON ICE
Take six large, juicy lemons and grate peel of three lemons; two
oranges, juice of both, and peel of one; squeeze out every drop of juice
and steep the grated peel of lemon and orange in juice for an hour.
Strain and mix in one pint of sugar. Stir until dissolved and freeze.
LEMON GINGER SHERBET
Shave very thin bits of the yellow peel from two lemons, being careful
not to get any of the white. Cut eight lemons (using the first two) into
halves, extract seeds and press out the juice. Cut one-fourth pound of
ginger in strips. Boil until clear, four cups of sugar, two quarts of
boiling water, ginger and shaved lemon peel. Add lemon juice and strain
through a cheese-cloth. Freeze until thick and add the stiff-beaten
whites of two eggs. Mix well; finish freezing, and pack.
ORANGE ICE
Make a syrup of two cups of sugar and four cups of water. Boil fifteen
minutes and add two cups of orange juice, one-half cup of lemon juice
and the grated rind of one orange and one lemon. Freeze and serve in
glasses.
PINEAPPLE ICE
Make a syrup of four cups of water, two cups of sugar and boil fifteen
minutes. Add one can grated pineapple and juice of six lemons. Cool and
add four cups of ice-water. Freeze until mushy, using half ice and half
salt.
PUNCH ICES
To the juice of two lemons take three-quarters of a pound of loaf sugar,
two or three tablespoons of rum and one pint of water. Rub the rind of
the lemons onto the sugar, then boil the sugar and water together for
fifteen minutes, add the lemon juice and rum, mix well, strain, and set
aside to cool. Then put the mixture into the freezing can and freeze
till set.
RASPBERRY ICE
Make a strong lemonade, add raspberry juice to taste, and some grated
pineapple. Put into freezer and turn like ice cream and pack, and let
stand five hours.
WATERMELON SHERBET
Take good, pale sherry and boil down to quite a thick syrup, with loaf
sugar; and then allow to cool. When cold mix with the chopped meat of a
very fine, sweet melon, use only the heart of the soft red part, not any
near the white rind. Freeze in a freezer as you would ice, but do not
allow it to get too hard. Serve in glasses. You may use claret instead
of the sherry. If you do, spice it while boiling with whole spices, such
as cloves and cinnamon. Strain before adding to the melon.
CAFE A LA GLACE
Take five tablespoons of fresh-roasted and ground coffee. Pour four cups
of boiling water over it; cover quickly and put on the back of the
stove, and add one-half pound of sugar. When cold, press through a
sieve, and fill in the can to be frozen. Let it remain in freezer five
minutes longer before you begin to turn the freezer. Serve in glasses,
and put sweetened whipped cream on the top.
*CANDIES AND SWEETS*
WHITE FONDANT
Used as a foundation for all cream candies.
Put two and one-half cups of granulated sugar in a saucepan, add
three-fourths cup of hot water and one-half saltspoon of tartar. Stir
until sugar is dissolved, but no longer. Boil without stirring until,
when tried in cold water, it will form a soft ball. Wash down the edges
of the pan with the finger first dipped in cold water, as the sugar
boils up. Pour slowly on greased pan or marble slab. Cool slightly; beat
with a wooden spoon until white and creamy. As soon as large lumps
appear, it should be kneaded with the hands until smooth. Place in bowl
and cover with waxed paper, let it stand overnight in a cool place. If
covered and kept in a cool place this will keep for days. Form into
bonbons, color and flavor any desired way; dip in melted chocolate, to
which has been added a small piece of wax or paraffine. In fact the
bonbons may be used in any desired way.
DIVINITY
Boil two cups of granulated sugar, one-half cup of corn syrup and
one-half cup of water until it will thread. Beat into the stiff whites
of two eggs; add one cup of nuts. Beat until cool and thick. Pour out,
cool, and when set, cut into squares.
FUDGE
Boil together two cups of granulated sugar, one-eighth teaspoon of salt
and one cup of milk or cream, until when tried in cold water, it will
form a soft ball (about eight minutes). Add one-half a cake of Baker's
chocolate, two tablespoons of butter and one teaspoon of vanilla. Beat
until smooth and creamy; pour into greased pans; cool and cut in
squares.
PINOCHE
Take one cup of (packed) medium brown sugar, one-quarter cup of cream,
one-third cup of nut meats, one-quarter pound pecans, weighed in shell,
and one-third pound hickory in shell. Cook sugar and cream to soft ball
test. Cool until you can bear your hand on bottom of pan. Stir until it
begins to thicken, add chopped nuts; and when it is too thick to pour
easily, spread quickly on a buttered pan, cut in squares and cool.
FRUIT LOAF
Chop coarsely one-half cup of raisins, one-half cup of nuts, one-half
cup figs or dates, add enough honey or corn syrup to make a stiff loaf,
about two tablespoons. Place in ice-box for one hour, slice and serve in
place of candy, rolling each slice in cornstarch.
GLACE FOR CANDIES
Boil one pound of sugar with one-half pint of water until it ropes; then
add one-half cup of vinegar and boil until it hardens. Dip in fruit,
orange slices, nuts or green grapes with stems on, and put aside on a
buttered platter to set.
ORANGE CHIPS
Can be made after the fruit has been used. Halve, scoop out, then scrape
inside; lay the peel in salt water overnight. Make syrup of two cups of
sugar and one cup of water. When boiled thick, cut orange-peel in small
strips and drop them into boiling liquid, letting them remain about ten
minutes. Remove strips carefully, spreading them on waxed paper to dry.
Grape-fruit rind may be used as well as that of oranges.
CANDIED CHERRIES, PINEAPPLE AND OTHER FRUITS
Boil, but do not stir, one-half pound of loaf sugar in one breakfast cup
of water. Pit some cherries, or prepare any desired fruit, and string
them on a thread, then dip them in the syrup; suspend them by the
thread. When pineapples are used, slice them crosswise and dry them on a
sieve or in the open air; oranges should be separated into sections and
dried like pineapple.
STUFFED DATES
Make a cut the entire length of dates and remove stones. Fill cavities
with English walnuts, blanched almonds, pecans or with a mixture of
chopped nuts, and shape in original form. Roll in granulated sugar or
powdered sugar and serve on small plate or bonbon dish.
DATES STUFFED WITH GINGER AND NUTS
Remove the stones from choice dates, and chop together equal measures of
preserved ginger and blanched nuts chopped, (hickory, pecan, or
almond). Mix with fondant or a paste of confectioner's sugar and ginger
syrup. Use only enough fondant or paste to hold the ingredients
together. With this mixture fill the open space in the dates, cover
securely, and roll in granulated sugar.
DATES STUFFED WITH FONDANT
Fill with fondant, letting it project slightly, and insert in it a pecan
or half a walnut. Roll in granulated sugar.
STUFFED FIGS
Cut a slit in the side of dried figs, take out some of the pulp with the
tip of a teaspoon. Mix with one-fourth cup of the pulp, one-fourth cup
of finely-chopped crystallized ginger, a teaspoon of grated orange or
lemon rind and a tablespoon of lemon juice. Fill the figs with the
mixture, stuffing them so that they look plump.
STUFFED PRUNES
Take one pound of best prunes, stone and soak in sherry for about an
hour (do not cover with the wine). Fill prunes with one large browned
almond and one-half marshmallow or with another prune, roll in
granulated sugar, and when all are finished, put in oven for two or
three minutes.
FROSTED CURRANTS
Pick fine, even, large bunches of red currants (not too ripe) and dip
each bunch, one at a time, into a mixture of frothed white of egg, then
into a thick, boiled sugar syrup. Drain the bunches by laying on a
sieve, and when partly dry dip again into the boiled syrup. Repeat the
process a third time; then sprinkle powdered sugar over them and lay on
a sheet of paper in a slightly warm oven to dry. Used on extra occasions
for ornamenting charlottes, cakes, creams, etc.
*BEVERAGES*
All drinks contain a large proportion of water which is the beverage
nature has provided for man. Water for hot drinks should be freshly
boiled, freshly drawn water should be used for cold drinks.
COFFEE
Coffee should be bought in small quantities and kept in air-tight cans,
and freshly ground as needed. To have perfect coffee, use an earthen or
china pot, and have the water boiling when turned onto the coffee. Like
tea, the results will not be right if the water is allowed to fall below
the boiling point before it is used. Have the coffee ground to a fine
powder in order to get its full flavor as well as strength.
BOILED COFFEE
Allow one tablespoon of coffee to each cup of boiling water. Mix coffee
with two tablespoons of cold water. Clean egg shells and put in the pot.
Allow this to come to a boil and add boiling water, bring to a boil and
boil for one minute; add a tablespoon of cold water to assist the
grounds in settling. Stand the pot where it will keep hot, but not boil,
for five minutes; then serve at once, as coffee allowed to stand becomes
flat and loses its aroma. Most cooks use a clean shell or a little of
the white of an egg if they do not use the whole. Others beat the whole
egg, with a little water, but use only a part of it, keeping the rest
for further use in a covered glass in the ice-chest. Cream is usually
served with coffee, but scalded milk renders the coffee more digestible
than does cream. Fill the cup one-fourth full of hot scalded milk; pour
on the freshly made coffee, adding sugar.
FILTERED COFFEE
Place one cup of finely ground coffee in the strainer of the percolator;
place the strainer in the pot and place over the heat. Add gradually six
cups of boiling water and allow it to filter. Serve at once.
TURKISH COFFEE
For making this the coffee must be pulverized, and it should be made
over an alcohol lamp with a little brass Turkish pot. Measure into your
pot as many after-dinner coffee cups of water as you wish cups of
coffee. Bring the water to a boil and drop a heaping teaspoon of the
powdered coffee to each cup on top of the water and allow it to settle.
Add one, two or three coffeespoons of powdered sugar, as desired. Put
the pot again over the flame; bring the coffee to a boil three times,
and pour into the cups. The grounds of the coffee are of course thick in
the liquid, so one lets the coffee stand a moment in the cup before
drinking.
FRENCH COFFEE
Have your coffee ground very fine and use a French drip coffee-pot.
Instead of pouring through water, pour milk through, brought just to the
boiling point. The milk passes through slowly, and care must be taken
not to let scum form on the milk.
COFFEE FOR TWENTY PEOPLE
Add and mix one pound of coffee finely ground, with one egg and enough
cold water to thoroughly moisten it, cover and let stand several hours.
Place in thin bag and drop in seven quarts of boiling water. Boil five
minutes, let stand ten minutes. Add cream to coffee and serve.
After-dinner coffee is made double the strength of boiled coffee and is
served without cream or milk.
BREAKFAST COCOA
Mix two tablespoons prepared cocoa with two tablespoons of sugar and a
few grains of salt, dilute with one-half cup of boiling water to make a
smooth paste, then add one-half cup of boiling water and boil five
minutes, turn into three cups of scalded milk and beat two minutes,
using Dover beater and serve.
RECEPTION COCOA
Stir one cup of boiling water gradually onto two tablespoons of cocoa,
two tablespoons of sugar and one teaspoon of cornstarch, a few grains of
salt (that have been well mixed) in a saucepan; let boil five minutes,
stirring constantly. Heat three cups of milk in a double boiler, add the
cocoa mixture and one-half teaspoon of vanilla; beat with egg-beater
until foamy and serve hot in chocolate cups, with a tablespoon of
whipped cream on top of each cup, or take the cheaper marshmallows,
place two in each cup and fill cups two-thirds full of hot cocoa.
HOT CHOCOLATE
Scrape two ounces of unsweetened chocolate very fine, add three
tablespoons of sugar, small piece of stick cinnamon and one cup of
boiling water; stir over moderate heat until smooth, then add three cups
of hot milk. Return to the fire for a minute, do not let it boil,
remove, add one teaspoon of vanilla. Beat with an egg-beater and serve.
CHOCOLATE SYRUP
Dissolve two cups of sugar in one cup of water and boil five minutes.
Mix one cup of cocoa with one cup of water and add to the boiling syrup.
Boil slowly for ten minutes, add salt; cool and bottle for further use.
This syrup will keep a long time in the ice-chest in summer and may be
used for making delicious drinks.
CHOCOLATE NECTAR
Put into a glass two tablespoons of chocolate syrup, a little cream or
milk and chopped ice, and fill up the glass with soda water,
apollinaris, or milk. Drop a little whipped cream on top.
ICED CHOCOLATE
Follow recipe for boiled chocolate, but do not beat, add one egg, finely
chopped ice and three-fourths cup of milk, put in a bowl and beat
thoroughly with a Dover beater or pour into jar with cover and shake
thoroughly. Serve in tall glasses.
ICED COFFEE
Take boiled coffee, strain, add sugar to taste and chill. When ready to
serve, add one quart of coffee, one-half cup of cream and pour in
pitcher. Serve in tall glasses. Have ready a small bowl of whipped cream
and, if desired, place a tablespoon on top of each glass.
TEA
Scald the tea-pot. Allow one teaspoon of tea to each person, and one
extra. When the water boils, pour off the water with which the pot was
scalded, put in the tea, and pour boiling water over it. Let it draw
three minutes. Tea should never be allowed to remain on the leaves. If
not drunk as soon as it is drawn, it should be poured off into another
hot tea-pot, or into a hot jug, which should stand in hot water.
TEA (RUSSIAN STYLE)
Use a small earthenware tea-pot, thoroughly clean. Put in two teaspoons
of tea leaves, pour over it boiling water to one-fourth of the pot, and
let it stand three minutes. Then fill the pot entirely with boiling
water and let it stand five minutes. In serving dilute with warm water
to suit taste, or serve cold, but always without milk. A thin slice of
lemon or a few drops of lemon juice is allowed for each cup. Preserved
strawberries, cherries or raspberries are considered an improvement.
RUSSIAN ICED TEA
Make tea for as many cups as desired, strain and cool. Place in ice-box,
chill thoroughly and serve in tall glass with ice and flavor with loaf
sugar, one teaspoon of rum or brandy, one slice of lemon or one teaspoon
preserved strawberries, raspberries, cherries or pineapple, or loaf
sugar may be flavored with lemon or orange and packed and stored in jars
to be used later to flavor and sweeten the tea. Wash the rind of lemon
or orange and wipe dry, then rub over all sides of the sugar.
HOT WINE (GLUEH)
Mix one quart claret, one pint water, two cups of sugar, one-half
teaspoon of whole cloves, one teaspoon of whole cinnamon, lemon rind cut
thin and in small pieces. Boil steadily for fifteen minutes and serve
hot.
FRUIT DRINKS
The success of lemon-, orange- and pineapple-ades depends upon the way
they are made. It is best to make a syrup, using one cup of granulated
sugar to one cup of water. Put the sugar in cold water over the fire;
stir until the sugar is dissolved; then cook until the syrup spins a
fine thread. Take from the fire and add the fruit juices while the syrup
is hot. If lemonade is desired, lemon should predominate, but orange or
pineapple juice or both should be added to yield the best result. Small
pieces of fresh pineapple, fresh strawberries and maraschino cherries
added at time of serving will make the drink look pretty and will
improve the flavor. Shaved or very finely cracked ice should be used.
PINEAPPLE LEMONADE
Pare and grate a ripe pineapple; add the juice of four lemons and a
syrup made by boiling together for a few minutes two cups of sugar and
the same quantity of water. Mix and add a quart of water. When quite
cold strain and ice. A cherry, in each glass is an agreeable addition,
as are a few strawberries or raspberries.
QUICK LEMONADE
Wash two lemons and squeeze the juice; mix thoroughly with four
tablespoons of sugar, and when the sugar is dissolved add one quart of
water, cracked ice, and a little fresh fruit or slices of lemon if
convenient.
If the cracked ice is very finely chopped and put in the glasses just
before serving it will make a better-looking lemonade. When wine is used
take two-thirds water and one-third wine.
LEMONADE IN LARGE QUANTITIES
Take one dozen lemons, one pound of sugar and one gallon of water to
make lemonade for twenty people.
FRUIT PUNCH FOR TWENTY PEOPLE
Take one pineapple, or one can of grated pineapple, one cup of boiling
water, two cups of freshly made tea (one heaping tablespoon of Ceylon
tea, steep for five minutes); one dozen lemons, three oranges sliced and
quartered, one quart bottle apollinaris water, three cups of sugar
boiled with one and one-half cups of water six to eight minutes, one
quart of water, ice. Grate the pineapple, add the one cup of boiling
water, and boil fifteen minutes. Strain through jelly-bag, pressing out
all the juice; let cool, and add the lemon and orange juice, the tea and
syrup. Add apollinaris water just before serving. Pieces of pineapple,
strawberries, mint-leaves or slices of banana are sometimes added as a
garnish.
MILK LEMONADE
Dissolve in one quart of boiling water two cups of granulated sugar, add
three-fourths of a cup of lemon juice, and lastly, one and a half pints
of milk. Drink hot or cold with pounded ice.
EGG LEMONADE
Break two eggs and beat the whites and yolks separately. Mix juice of
two lemons, four tablespoons of sugar, four cups of water and ice as for
lemonade; add the eggs; pour rapidly back and forth from one pitcher to
another and serve before the froth disappears.
MARASCHINO LEMONADE
Take the juice of four lemons, twelve tablespoons of sugar, eight cups
of water, one cup of maraschino liquor and a few cherries.
ORANGEADE
Take four large, juicy oranges and six tablespoons of sugar Squeeze the
oranges upon the sugar, add a very little water and let them stand for
fifteen minutes; strain and add shaved ice and water, and a little lemon
juice.
CLABBERED MILK
One of the most healthful drinks in the world is clabbered milk; it is
far better in a way for every one than buttermilk for it requires no
artificial cult to bring it to perfection. The milk is simply allowed to
stand in a warm place in the bottles just as it is bought, and when it
reaches the consistency of a rich cream or is more like a jelly the same
as is required for cheese, it is ready to drink. Pour it into a glass,
seasoning it with a little salt, and drink it in the place of
buttermilk.
COLD EGG WINE
To each glass of wine allow one egg, beat up, and add sugar to taste.
Add wine gradually and grated nutmeg. Beat whites separately and mix.
SODA CREAM
Take three pounds of granulated sugar and one and one-half ounces of
tartaric acid, both dissolved in one quart of hot water. When cold add
the well-beaten whites of three eggs, stirring well. Bottle for use. Put
two large spoonfuls of this syrup in a glass of ice-water, and stir in
it one-fourth of a teaspoon of bicarbonate of soda. Any flavor can be
put in this syrup.
MULLED WINE
Put cinnamon and allspice (to taste) in a cup of hot water to steep. Add
three eggs well beaten with sugar. Heat to a boil a pint of wine, then
add spice and eggs. Stir for three minutes and serve.
STRAWBERRY SHERBET
Crush a quart of ripe strawberries, pour a quart of water over them, and
add the juice of two lemons. Let this stand about two hours, then strain
over a pound of sugar, stir until the sugar is dissolved, and then set
upon ice. You may add one tablespoon of rose-water. Serve with chopped
ice.
DELICIOUS AND NOURISHING SUMMER DRINK
Pare thinly the rind of three large lemons, put it into a large jug with
one pound of raisins stoned and finely chopped, one pound of sugar, and
the juice of the lemons. Add one gallon of boiling water, leave to stand
for five days, stirring well every day. Then strain and bottle for use.
SHERRY COBBLER
It is best to mix this in a large bowl and fill in glasses just before
serving, and put a little of each kind of fruit in each goblet with
pounded ice. To begin with, cut pineapple in slices and quarters, a few
oranges and a lemon, sliced thin; one cup of powdered sugar and one
tumbler of sherry wine. A few berries, such as black and red
raspberries, and blackberries are a nice addition. Cover the fruit with
the sugar, laid in layers at the bottom of your bowl with pounded ice;
add the wine and twice as much water as wine; stir all up well before
serving.
CLARET CUP
Squeeze into a glass pitcher the strained juice of one and one-half
lemons, add two tablespoons of powdered sugar, one tablespoon of red
curacao; then pour in three cups of claret, and one cup of apollinaris
water. Mix thoroughly, add a few slices of orange or pineapple, or both,
and a few maraschino cherries. Cut the rinds from two cucumbers without
breaking them, hang them on the inside of the pitcher from the top; drop
in a good-sized lump of ice and serve at once in thin glasses. Place a
bunch of mint at the top of the pitcher.
CORDIAL
Two quarts of water and two and three-quarter pounds of sugar. Boil
thirty minutes. Take off stove and add one quart of alcohol. Color and
flavor to taste.
EGG-NOG
Separate the whites and yolks of the eggs. To each yolk add one
tablespoon of sugar and beat until very light. Beat whites to a stiff
froth. One egg is required for each glass of egg-nog. Add two
tablespoons of brandy or rum, then one-half cup of milk or cream to each
glass, lastly the whites of the eggs. Pour in glass, put a spoon of
whipped cream over and grated nutmeg on top.
UNFERMENTED GRAPE JUICE
Wash and stem ten pounds of Concord grapes, put them in a preserving
kettle and crush slightly. Bring to the boiling point and cook gently
for one-half hour. Strain through cheese-cloth or jelly bag, pressing
out all the juice possible; return to fire and with two pounds of sugar
conk for fifteen minutes; strain again, reheat and pour into sterilized
bottles thoroughly heated. Put in sterilized corks and dip the necks of
the bottles in hot sealing-wax. If you can get the self-sealing bottles,
the work of putting up grape juice will be light. Sterilize bottles and
corks.
OTHER FRUIT JUICES
Raspberry, blackberry and strawberry juice may be made by following the
recipe for grape juice but doubling the quantity of sugar. For currant
juice use four times as much sugar as for grape juice.
FRUIT SYRUPS
Fruit syrups may be made like fruit juices, only using more sugar--at
least half as much sugar as fruit juice.
RASPBERRY VINEGAR
Put two quarts of raspberries in a bowl and cover them with two quarts
of vinegar; cover and stand in a cool place for two days. Mash the
berries; strain the vinegar through cheesecloth; pour it over two quarts
of fresh raspberries; let stand for another two days; strain and put in
a preserving kettle with sugar, allowing a pound of sugar to a pint of
juice. Heat slowly, skimming when the vinegar begins to boil. Boil
twenty minutes and put in sterilized bottles. Serve as a drink, using
two tablespoons to a glass of water.
BLACKBERRY WINE
Measure your berries and bruise them; to every gallon add one quart of
boiling water; let the mixture stand twenty-four hours (stirring
occasionally), then strain off all the liquor into a cask; to every
gallon add two pounds of sugar; cork tightly and let stand till the
following October.
BLACKBERRY CORDIAL
Simmer the berries until they break, then strain and to each quart of
juice add one pound of sugar. Let this dissolve by heating slowly, then
add one tablespoon each of cinnamon, nutmeg, cloves, and if desired,
allspice. Simmer altogether twenty minutes. Bottle and seal.
CHERRY SYRUP
Mash and pound the cherries until the stones are all broken, then press
through a cloth. Use a pound of sugar to a quart of juice; boil, skim
and bottle. When cold, seal.
CHERRY BRANDY
To one gallon of brandy allow two quarts of cherries. Mash and pound
them until all the stones are broken, put in the brandy and add a pound
of cut loaf sugar. Set in the sun for two or three weeks, shake daily,
strain and bottle.
CHERRY BOUNCE
The little wild cherry is excellent for this purpose, as the stone
kernels contain alcohol. Wash carefully, sugar plentifully, and add
whole spice, cloves (with the heads removed) and stick cinnamon. Fewer
cloves than the other spices. Get good whiskey and allow one-half as
much cherries as whiskey. To a quart bottle allow scant half pint
sugared cherries to one and one-half pints of whiskey. Bottle and seal.
Let stand at least two months. Open, shake bottle well and taste, and if
necessary add more sugar. Seal again, and let stand another month. Is
not good under three months and the older it gets the finer it becomes.
CIDER EGG NOG
Break six eggs, put the yolks in one dish, the whites in another. To
each yolk add a tablespoon of granulated sugar, beat the yolks and sugar
to a foam; then flavor with a little grated nutmeg, stirring it well
through the mixture; then add a half pint of hot sweet cider to each
egg, beat it well through and pour into a hot punch bowl. Beat the
whites of the eggs to a stiff froth with a little sugar and cover the
surface of the punch. Serve in cups.
TOM AND JERRY (Non-Alcoholic)
Beat six eggs and six tablespoons of sugar to a stiff froth, add four
cups of unfermented grape juice and the same amount of sweet cider. Have
two porcelain pitchers as hot as possible, pour the mixture into one of
them. Then pour the mixture back and forth from one pitcher to the other
five or six times, and pour the foaming beverage into hot cups and
serve.
HOT MILK PUNCH
Beat one egg to a stiff froth with two tablespoons of sugar; add to it
two tablespoons of home-made grape wine; stir all well together, put in
a large drinking glass and fill with hot milk. Grate a little nutmeg on
the top and serve.
*CANNED FRUITS*
GENERAL RULES
All fruits should, if possible, be freshly picked for preserving,
canning, and jelly making. No imperfect fruit should be canned or
preserved. Gnarly fruit may be used for jellies or marmalades by cutting
out defective portions. Bruised spots should be cut out of peaches and
pears. In selecting small-seeded fruits, like berries, for canning,
those having a small proportion of seed to pulp should be chosen. In dry
seasons berries have a larger proportion of seeds to pulp than in a wet
or normal season, and it is not wise to can or preserve such fruit
unless the seeds are removed. The fruit should be rubbed through a sieve
that is fine enough to keep back the seeds. The strained pulp can be
preserved as a puree or marmalade.
When fruit is brought into the house put it where it will keep cool and
crisp until you are ready to use it.
Begin by having the kitchen swept and dusted thoroughly, that there need
not be a large number of mold spores floating about. Dust with a damp
cloth. Have plenty of hot water and pans in which jars and utensils may
be sterilized. Have at hand all necessary utensils, towels, sugar, etc.
Prepare only as much fruit as can be cooked while it still retains its
color and crispness. Before beginning to pare fruit have some syrup
ready, if that is to be used, or if sugar is to be added to the fruit
have it weighed or measured.
Decide upon the amount of fruit you will cook at one time, then have two
bowls--one for the sugar and one for the fruit--that will hold just the
quantity of each. As the fruit is pared or hulled, as the case may be,
drop it into its measuring bowl. When the measure is full put the fruit
and sugar in the preserving kettle. While this is cooking another
measure may be prepared and put in the second preserving kettle. In this
way the fruit is cooked quickly and put in the jars and sealed at once,
leaving the pans ready to sterilize another set of jars.
The preserving kettle should be porcelain-lined, and no iron or tin
utensils should be used, as the fruit acids attack these metals and so
give a bad color and metallic taste to the food.
STERILIZING JARS, ETC.
The success of canning depends upon absolute sterilization and not upon
the amount of sugar or cooking. Any proportion of sugar may be used, or
fruit may be canned without the addition of any sugar.
It is most important that the jars, covers, and rubber rings be in
perfect condition. Examine each jar and cover to see that there is no
defect in it. Use only fresh rubber rings, for if the rubber is not soft
and elastic the sealing will not be perfect. Each year numbers of jars
of fruit are lost because of the false economy in using an old ring that
has lost its softness and elasticity.
Have two pans partially filled with cold water. Put some jars in one,
laying them on their sides, and some covers in the other. Place the pans
on the stove where the water will heat to the boiling point. The water
should boil at least ten or fifteen minutes. Have on the stove a shallow
milk pan in which there is about two inches of boiling water. Sterilize
the cups, spoons, and funnel, if you use one, by immersing in boiling
water for a few minutes. When ready to put the prepared fruit in the
jars slip a broad skimmer under a jar and lift it and drain free of
water.
There are several methods of canning; the housekeeper can use that
method which is most convenient.
The three easiest and best methods are: Cooking the fruit in jars in an
oven; cooking the fruit in jars in boiling water; and stewing the fruit
before it is put in the jars.
CANNING FRUIT BAKED IN OVEN
In this method the work is easily and quickly done and the fruit retains
its shape, color and flavor. Particularly nice for berries.
Sterilize jars and utensils. Make the syrup; prepare the fruit the same
as for cooking. Fill the hot jars with the fruit, drained, and pour in
enough hot syrup to fill the jar solidly. Run the handle of a silver
spoon around the inside of the jar. Place the hot jars, uncovered, and
the covers, in a moderate oven.
Cover the bottom of the oven with a sheet of asbestos, the kind plumbers
employ in covering pipes, or put into the oven shallow pans in which
there are about two inches of boiling water. Cook berries to the boiling
point or until the bubbles in the syrup just rise to the top; cook
larger fruits, eight to ten minutes or according to the fruit. Remove
from the oven, slip on rubber, first dipped in boiling water; then fill
the jar with boiling syrup. Cover and seal. Place the jars on a board
and out of a draft of air. If the screw covers are used tighten them
after the glass has cooled.
Large fruits, such as peaches, pears, quince, crab-apples, etc., will
require about a pint of syrup to each quart jar of fruit. The small
fruit will require a little over half a pint of syrup.
BAKED CRANBERRIES OR CHERRY PRESERVES
Pick over, wash and drain four quarts of large, perfect cranberries; or
stem and then stone four pounds of large cherries, use a cherry pitter
so cherries remain whole. Place a tablespoon of hot water in a jar, then
alternately in layers cherries or cranberries and sugar (with sugar on
top), cover closely. This amount will require four pounds of sugar. Bake
in a very slow oven two hours. Let stand. Then keep in a cool, dry
place. The cranberries will look and taste like candied cherries, and
may be used for garnishing.
BAKED CRAB-APPLE PRESERVES
Wash, wipe and remove the blossom ends of one-half peck of perfect red
Siberian crab-apples. Pour one tablespoon of water in bottom of one
gallon stone jar, then place in alternate layers of apples and sugar,
using four pounds altogether (with sugar on top). Cover with two
thicknesses of Manila paper, tied down securely or with close fitting
plate. Bake in a very slow oven (that would only turn the paper a light
brown), two or three hours; let stand to cool, keep in cool, dry place.
BAKED SICKEL PEARS
May be prepared the same way. Flavor, if desired, with ginger or lemon
juice.
BAKED QUINCES
Quinces may be wiped, cored, and quartered; sugar filled in the
cavities, and baked same as crab-apples, in a very slow oven three or
more hours until clear and glassy.
CANNING FRUIT IN A WATER BATH
Canned fruits may be cooked over the fire, but they are, on the whole,
very much better if cooked in a water bath. Prepare fruit and syrup as
for cooking in a preserving kettle and cook the syrup ten minutes.
Sterilize the jars and utensils; fill the jars with fruit; then pour in
enough syrup to fill the jars completely. Run the blade of a
silver-plated knife around the inside of the jar and put the covers on
loosely.
Have a wooden rack, slats, or straw in the bottom of a wash boiler; put
in enough warm water to come to about four inches above the rack; place
the filled jars in the boiler, being careful not to let them touch. Pack
clean white rags or cotton rope between and around the jars to prevent
their striking one another when the water begins to boil. Cover the
boiler and let the fruit cook as directed, counting from the time the
surrounding water begins to boil. (This cooking is called sterilizing.)
Draw the boiler aside and remove the cover. When the steam passes off,
lift out one jar at a time and place it in a pan of boiling water beside
the boiler; fill to overflowing with boiling syrup; wipe the rim of the
jar with a cloth wrung from boiling water; put on rubbers and cover
quickly; stand the jar upside down and protected from drafts, until
cool; then tighten the covers if screw covers are used, and wipe off the
jars with a wet cloth. Paste on labels and put the jars on shelves in a
cool, dark closet.
The time given for sterilizing is for quart jars; pint jars require
three minutes less.
BLUEBERRIES
To twelve quarts of berries take one quart of sugar and one pint of
water. Put water, berries, and sugar in preserving kettle; heat slowly.
Boil sixteen minutes, counting from the time the contents of the kettle
begins to bubble.
CANNED RASPBERRIES
To six quarts of berries take one quart of sugar. Put one quart of the
fruit in the preserving kettle; heat slowly, crushing with a wooden
potato masher; strain and press through a fine sieve. Return the juice
and pulp to the kettle; add the sugar; stir until dissolved; then add
the remaining quarts of berries. Boil sixteen minutes, counting from the
time they begin to boil. Skim well while boiling, and put into jars as
directed.
BLACKBERRIES
The same as for raspberries.
CURRANTS
To twelve quarts of currants take four quarts of sugar. Treat the same
as raspberries.
RASPBERRIES AND CURRANTS
To ten quarts of raspberries and three quarts of currants take two and
one-half quarts of sugar. Heat, crush and press the juice from the
currants and proceed as directed for raspberries.
CANNED GOOSEBERRIES
To six quarts of berries take three pints of sugar and one pint of
water.
Dissolve the sugar in the water, using three pints of sugar if the
gooseberries are green and only half the quantity if they are ripe. Add
the fruit and cook fifteen minutes.
Green gooseberries may also be canned like rhubarb without sugar and
sweetened when used.
CANNED STRAWBERRIES
After washing and hulling berries, proceed as with raspberries.
CANNED PEACHES
Wash peaches, put them in a square of cheese-cloth or wire basket. Dip
for two minutes in kettle of boiling water. Plunge immediately into cold
water. Skin the peaches; leave whole or cut as preferred. Pack peaches
in hot jars. Fill hot jars with hot syrup or boiling water. Put tops in
position. Tighten tops but not airtight. Place jars on false bottom in
wash-boiler. Let the water boil sixteen minutes. Seal as directed. To
eight quarts of peaches take three quarts of sugar, two quarts of water.
Apricots, plums and ripe pears may be treated exactly as peaches.
QUINCES
To four quarts of pared, cored and quartered quinces take one and
one-half quarts of sugar and two quarts of water.
Rub the fruit hard with a coarse, crash towel, blanch for six minutes.
Pare, quarter, and core; drop the pieces into cold water. Put the fruit
in the preserving kettle with cold water to cover it generously. Heat
slowly and simmer gently until tender. The pieces will not all require
the same time to cook. Take each piece up as soon as it is so tender
that a silver fork will pierce it readily. Drain on a platter. Strain
the water in which the fruit was cooked through cheese-cloth. Put two
quarts of the strained liquid and the sugar into the preserving kettle;
stir over the fire until the sugar is dissolved. When it boils skim well
and put in the cooked fruit. Boil gently for about forty minutes.
PEARS
If the fruit is ripe it may be treated exactly the same as peaches. If,
on the other hand, it is rather hard it must be cooked until so tender
that a silver fork will pierce it readily.
CHERRIES
Prepare in the same manner as you would for preserving, allowing half a
pound of sugar to a pound of fruit. After putting the cherries into the
syrup do not let them boil more than five minutes; then fill your cans
to overflowing, seal immediately and then screw tighter as they grow
cold. Remove the little bag of stones which you have boiled with the
syrup. The object in boiling the stones with the syrup is to impart the
fine flavor to the fruit which cherries are robbed of in pitting.
CHERRIES FOR PIES
Stem the cherries--do not pit them,--pack tight in glass fruit jars,
cover with syrup, made of two tablespoons of sugar to a quart of fruit,
allowing one-half cup of water to each quart of cherries. Let them boil
fifteen minutes from the time they begin to boil.
PINEAPPLE
Take off rind and trim. Cut into slices and divide into thirds. Fill
into glass jars and dissolve sugar in water enough to cover the jars to
overflowing, allowing half a pound of sugar to a pound of fruit, and
pour this sweetened water over the pineapples; proceed as in "Canning
Fruit in a Water Bath" and let them boil steadily for at least twenty
minutes. Draw the boiler aside or lift it off the coal range and allow
the cans to cool in the water in which they were boiled even if it takes
until the following day. Then remove each can carefully, screwing each
can as tightly as possible. Wipe dry and put away in a cool place. All
canned fruits should be examined carefully in one or two weeks' time
after being put up. If any show signs of fermenting, just set them in a
boiler of cold water and let them come to a boil slowly. Boil about ten
minutes, remove boiler from the fire and allow the cans to cool in the
boiler. When cold screw tight and put away.
CANNED RHUBARB READY TO USE
Strip the skins from the stalks, and cut into small pieces as you would
for pies. Allow eight ounces of loaf sugar to every quart of rhubarb.
Set the sugar over the fire with as little water as possible, throw in
the rhubarb and boil ten minutes. Put in jars and seal.
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