COP YR GHT 1 1 BY I , 9 4 , DAVI D M CK AY CONTENTS

E L uE s AM S P R S RV S A N D ON S RV S J , J , E E E C E E

V R S VI N RS BE E AGE , EGA

IL L USTRATIONS

9A“ MAK I N G CI TRON MELON PRE S ERV E

RUI T A N D V T F EGE ABLE SLI CES .

FOR CAN N I N G STRA WBE R R LE S

BAGS FOR STRA m G JELLY

FOR LI FTI N G HOT JELLY JARS

FOR GRAP E JELLY

FOR c m n BEETS

PREFACE

The rapid sale of my books How to Cook in Casse ” role D ishes and Candies and Bonbons and How to ” M a e em as ll as n l ha a an k Th , we the k ow edge t t w t exists for a volume dealing with the preservation of rui s and e a l s has enc ura me ulis f t v get b e , o ged to p b h his r un er ti l annin r s r in t wo k d the t e of C g, P e e v g, ” and Pickling . The book is intended as a practical guide to those who are desirous of becoming acquainted with the art of canning and preserving in its best and most c n mical rm and as r ci s a n es e o o fo , the e pe h ve bee t ted co r ill un ui of oke y , they w be fo d q te

AR I ON A R R I S E M H N I L .

CA NNI NG FR UI TS A N D V EG ETA BL ES

CANNING FRUITS A N D VEGETABL ES " She s canni ng fruit, A n apro"large all purple-stained and ml - ” A lumtenvelopes barfromfool to head .

Canning is the process of putting up fruits or vego a les ei r i or wi u suar in air-ti ars t b , the w th tho t g , ght j " reser in is the r arati n rui wi suficient p v g p ep o , of f t th sugar to keep without fermentation whether the jars ir- For m use are a i or not. canni t ght ho e , ng is the best and most desirable method of preparing fruits and vegetables. nl is it easies m butitis the ms Not o y the t ethod , o t economical and the most heal thful . The fruit remains i r n rs itmre i e l so an uic c e s i e . ft d j y, wh h de o d g t b er are s ral me s cannin and the s cr Th e eve thod of g, e et l of success in each is abso ute sterilization . The best and easiest methods of canning are cooking the fruits in jars in an oven "cooking the fruits in a fireless cooker"cooking the fruits in jars in a steamer or in boiling water"and stewing the fruit before itis putinto the jars . Then there are also the cold water and hot water - r r processes of canning and the sun cooked p ese ves . me rui s li r u ar r n s rries and So f t , ke h b b , g ee goo ebe I z ann n reserv n and c n C i g, P i g, Pi kli g cran rri s ma r s rv wi h u c in or the be e , y be p e e ed t o t ook g ir o a i s r r kill su ar caus wn c a e e m rs. use of g , be e the d g e Al u a a le r u ar is usuall class tho gh veget b , h b b y ed s l s s l i r among the fruits . The ta k houd ne the be too r r r tende and succulent no too ha d and sticky . The r f r r red va iety is the best o canning o for making wine . I n cannin rui s or e a l s or in ll or r s rv g f t v get b e , je y p e e e ma in itis m s im r an a s ul k g, o t po t t th t the food ho d be protected fromthe growth of molds as well as the r ri g owth of bacte a and yeasts. To kill mold spores the food must be exposed to a ° °

m r r r 1 . 1 A r i te pe atue of f om 50 F to 2 2 F . fte this t s ul e in a c l dr lace and c er a ho d be k pt oo , y p ov ed th t no floating spore can find a favorable place on its

sur ac . rui for cannin s ul res s li and f e F t g ho d be f h , o d - - i not r ri e . er r s m s res ma ove p If ov pe , o e of the po y sur i the ilin en rmn a i n ill a e lac v ve bo g, th fe e t t o w t k p e in r a sho t time . re are rui r m all s ms n el To p p the f t e ove te , the pe i a sil r ni e c re or r m s s or i s w th ve k f , o e ove the eed p t ,

as the cas ma be . ac s ars or a les ma e y Pe he , pe pp y be r m isc l rin if are r e as e are kept f o d o o g they d opp d , th y ar in c l a er ic a li le in r or p ed , to o d w t to wh h tt v ega l mn uic has n e o j e bee added . ac s lums or ma s l mre easil if firs Pe he , p to toe pee o y t immrs in ilin a r n for a mmen or e ed bo g w te , the o t two in l r r i c a and a ne . o d w te , d d rri s S ul l r one one Be e ho d be ooked ove by . If they Canning Fruits and Vegetables I 3 have come froma sheltered field or if there has been

r c n rain it ma not n c ssar as m. e e t , y be e e y to w h the not uall ill av a mr r c a r. s If , they w h e o e pe fe t fl vo U y, e er mi mus as . P ut n a how v , they t be w hed the to c lan r one uar at a im fill a lar an o de , q t t e" ge , deep p i a r and ntl lif the rri s u and n w th w te , ge y t be e p dow s er l er ll r r m ev a times. N ev a ow wate to run f o a u fa cet on delicate fruit . When fruits or vegetables are brought into the house put themwhere they will keep cool and crisp until

Glass is the most satisfactory jar to use in canning. Glass jars are becoming so universally in favor that are a in lac tin cans for r in they t k g the p e of eve yth g, e en f r mr n ical an v or tomatoes. They a e o e eco om th tin for al u lass c s s mr in innin , , tho gh the g o t o e the beg g, i il tlasts and can be used over and over again . Wh e er are man in s ars r er nc s ul th e y k d of j , the p ef e e ho d ll usua y be given to those with wide mouths.

The jars must be thoroughly sterilized before using . Set in a kettle on a trivet and surround with cold a r n ra uall ilin in il for w te , the heat g d y to bo g po t, bo r m r m a r m and e ove f o the w te , e pty fill hil w e hot. r Examine and test the jars before ste ilizing them. P ut a li l a r in ac a us ru r scr tt e w te e h , dj t the bbe , ew i n tair-ti n and in r . ar s o dow the top , ve t If the j ght, itis better to discover the fact when ithas only water I ann n reserv n and c n 4 C i g, P i g, Pi kli g

I f the ar s in it than after itis filled with fruit . j doe notl a sur it i its own c r not e k, be e to keep w th ove " every perfect cover will fitevery perfect jar. a ar lea s tr an r c er or ssi l an ad If j k , y othe ov , po b y r r s be s ic a ditional ubber. No ja s hould ued wh h h ve im r ec i ns in hem not nl on acc un the pe f t o t , o y o t of danger of particles of glass being loosened and getting in the rui but cause ac eria ma b e l er f t , be b t y eft th e ese which will cause the fruit to spoil . Some of th lac s a e een lis ers in the lass and n r en p e h v b b t g , whe b ok leave places fromwhich one can never wash the color r of the f uit last putin the can . Jars of fruit or vegetables which have been putup he for a long time are often very hard to open . T usual wa is r u the c er and ull y to p y p edge of the ov , p r re re er and er a s the rubbe out. The a easi bett w y One is to place the jar top downward in a basin of r f er ill c me boiling wate . I n a ew minutes the cov w o ofl easily"another is to place a hot flat-iron on the f r f m cover of the can o a ew inutes. ru ers s ul new ac s as n and s ul The bb ho d be e h e o , ho d il for at l as en minu s e re usin be bo ed e t tw ty te b fo g, that they may be sterilized and that they may not l r r re ura le flavor the fruit . B ack ubbers a e mo d b than t r r c fit the white . Be sure hat the cove s are a pe fe t and see that they are sterilized with all the other il r li s and utens s that a e to be used in the work . The d rubbers must not be handled after the boiling is fin

nn n reserv n and c n I 6 Ca i g, P i g, Pi kli g m a i the ac ria re mus succ ssi ake w y w th b te , the t be e ve ilin s r ra l a da or a ar or atleas for bo g , p efe b y y two p t, t

five hours ata stretch . in c e e e a les in the in er if When us g ann d v g t b w t , the can is opened about two hours before serving and the c n s rn in a s all w is muc o tent tu ed to h o d h , h of the oxy gen forced out by sterilization will te-enter the vege a l s so a one can ar l ell an difierence be t b e , th t h d y t y tween the fresh and the canned products. When canning vegetables use a washb oiler or a i large preserving kettle . Th s must be furnished with a i c r r mmus be r i f r t ght ove . An ext a botto t p ov ded o the if e fl iler as cans ul r a s t aton the m. bo , the wo d b e k botto A wooden rack or a piece of wire netting cut to fit c n ain r i c ils r or s raw or r lls the o t e , w th o of ope t , o of cl cans r m uc in ac r are oth to keep the f o to h g e h othe ,

also essentials.

OVEN CAN NED FRUIT Prepare the fruit as for other methods of canning and arran itn a l in r uhl s rilize r ge e t y tho o g y te d ja s. M ake a syrup of sugar and water the same as for in in a r s r in ill th cook g p e e v g kettle . F e hot jars with

it ut on the li s i u the ru ers set the r "p d w tho t bb , ja s on a s ri as s s or if the as es t p of be to , b tos cannot be r cur lac ars in en in s l p o ed , p e the j the ov hal ow pans containing two inches of boiling water and cook for n fiftee minutes.

Canning Fruits and Vegetables I 7

l r l r m The oven shoud be mode ate y hot . Remove f o n one can ata time and fill ar i ilin the ove , , the j w th bo g

s ru n uton ru r and s al ti l . y p , the p the bbe e ght y i the ars and if scr c ers ar s ti n W pe j ew ov e ued , ghte m r l c l the afte the g ass has oo ed . The quantity of sugar in each quart of syrup should c i i be gauged to suit the fruit with whi h t s used . I n any method of canning itis well to run a silver fork around the top of the fruit the last thing before scaling in order to letoutany bubbles of air that may have collected .

I CAN N ED A SPA RA GUS NO . Salt

l l r i r l Se ect a ge wh te aspa agus. Pee each stalk to n ar the in a w n - ur s al s for ac ar e po t , t ke t e ty fo t k e h j , tie in n a undles la on a flat sur ace and cut ofl e t b , y f the stemend so that the bundles are one and one-half inc es s r h n h horte t a the jars. L ay the bundles for four jars in a saucepan large n uh acc mm a e m asil and add e o g to o od t the e y , the i p eces that were cut 03 fromthe bottoms. il il r t not un e in n e bu ne . Bo t th y beg to get te d , do a e out un ie one undle ata ime and ut s al s T k , t b t p the t k in the i m ars the s m n s at . to j , w th te e d the botto Set each jar as filled into a pan of hot water on the l s e . en ur ars re fille i the s a s tov Wh the fo j a d w th t k , i i e u smll i m t m lacin on d v d p the a p eces a ong he , p g ann n reserv n and c n I 8 C i g, P i g, Pi kli g

top of the tips until the jar is well filled . Now add four teaspoonfuls of salt to the water they were boiled d i i a r ars filli u i ilin in an d v de th t ove the j , ng p w th bo g l r li s i r a r un il ul . c on w u ru s w te t f S ew the d tho t bbe , put jars in a kettle filled with clean hot water up to rin uic l a il and n i th ir n c s. e e k B g q k y to bo , the , w th

l ss a il for en minu s. a e out one ar e he t , bo tw ty te T k j ata im r m e to uton a new ru er reseal t e , e ov the p , p bb , , r n r c and set aside until all a e done . The go ove ea h again and make the lids ai r-tight"setupside down in a r a s and n c l set a a in a c l ar p pe b g , whe o d w y oo d k A l s rs ir e place . way stand the ja on the h ads and shake as little as possible .

2 CAN NED A SPA R A GUS N O . Salt

as and rimthe as ara us in n l n s ut W h t p g to eve e gth , p

" the a s u in a r un sauc an c er i he d p deep, o d ep , ov w th boiling water and cook for fifteen minutes. rain and arran e n a l in r ec l s rai D , g e t y pe f t y t ght si ars add one as n ul sal and fill r ded j te poo f of t , to ove in th l r flow g wr co d wate . P utthe ru r ar un n c ar and lac bbe o d the e k of the j , p e the lass to n l l the ars on r c in g p o oosely . P ace j the a k the washboiler a s the c r and il for ir , djut ove bo th ty min utes. Remove the cover of the boiler to let the s am sca scr s cans i l and let te e pe , ew the top of the t ght y s an in il r h n t d the bo e until t e ext day. Canning Frui ts and Vegetables 19

On the following day partially unscrew the top and c for t ir min ook h ty utes . Repeat the boiling on the hir da for irt minu s n scre i t d y th y te , the w tghtly . A s ara s p gu keeps well .

CANNED BEETS

mall erfec ee s a er S , p t b t W t Salt

lec small er ec ee s as care ull i u Se t , p f t b t , w h f y w tho t ruisin or cutin c er i ilin a er and c b g t g , ov w th bo g w t ook until tender.

r i in usin e ain and c er c l wa er. th D ov w th o d t Sk , g fin ers sli ofl the s in and not a ni e and r g to p k k f fo k ,

en ac care ull in s erilize ars and c er i th p k f y t d j , ov w th salt water. en ui e c l set ars in a il r c l a er Wh q t o d , the j bo e of o d w t deep enough to cover three-fourths of the height of the can and oil for one ur fill u the rim i , b ho " p to b w th ilin sal wa er a us the ru ers and s bo g ted t , dj t bb the top c l set a a in a l and screw tight . When quite o d w y coo

Turnips are pared and carrots and parsnips are scra en il and cutin ieces and canne in ped , th bo ed to p d

un ra is as ed and cut in s r len t s Yo g ok w h to ho t g h , en ac e in ars c re i at r and cann th p k d j , ove d w th w e ed i m r n the same anne . o ann n reserv n and c z C i g, P i g, Pi kling

CAN NED CUCUM BERS Cucumbers

Peel and slice some good cucumbers and put them f in sal a er or ei urs. rain em ll to t w t ght ho D th we , then put themin to cans and with a long fork stir vinegar all through them. When the cans are full place themin a kettle with en u arm a er c m alms s lac o gh w w t to o e o t to the top , p e c ers on l s l en rin ilin in and il ov oo e y, th b g to bo g po t bo for fifteen minutes. r Sc ew the covers on tight .

CA NNED EGGPLA N T E ggplants Salt

ar the e lan s cut emin in slices and r P e ggp t , th th , d op in ilin r All m remain for fif een to bo g wate . ow the to t minues n rain off the a er and ac slices t , the d w t , p k the r f l in a s. r i c l a r add one as n u j Cove w th o d w te , te poo sal ac uar ar uton the ru rs and s of t to e h q t j , p bbe top , and boil for one hour on each successive day for three days. r r Sc ew the cove s tight .

CAN NED GREEN BEAN S

o cu sal 9 pints ( 18 cups) beans 5 zs. (3 5 p) t

M ix the beans with the sugar and salt in a porcelain

22 ann n reserv n and c n C i g, P i g, Pi kli g r i the s rin s a ain add mr a r the il r a se p g g " o e w te to bo e ,

r d c for t r A scr if n c ssa an wo us. ain e e y , ook ho g ew e un il ir tightly and leav t the th d day.

e a the same r c ss on the ir da c in R pe t p o e th d y, ook g for as many hours as itis necessary to make steriliza i n c ml en scre i l and n c l set t o o p ete , th w t ght y, whe o d

away in a cool dry place . is r c ss is calle rac i nal s eriliza Th p o e d f t o t tion .

N 2 CA NED CORN NO . Corn Sugar Salt

Cut the corn close to the cob so that scraping is

unnec ssar and measure ei uls M e y ght cupf . easure one cu ul sal and one ul r cu su a . pf of t , pf of g

P uta la er the c rn in a lar e ear en are is y of o g th w d h , en a la er sal and su ar ill all are use u and th y of t g , t d p , ll s er ni a ow to tand ov ght . I n the morning bring to boilin g point and give a

r u il en fill in s eriliz d ars and c r tho o gh bo , th to t e j ove atonce . en an e for use S a the c rn er i Wh w t d o k o ov n ght .

CA NNED M USHROOM S Mushrooms (Agaricus campes Salt tris)

i or as mus r ms one W pe w h the h oo by one . Remove s ms and ac ca s in s riliz the te p k the p to te ed jars. A d Canning Fruits and Vegetables 2 3

us new ru rs utone eas o nful sal in eac j t bbe , p t p o of t to h ar ut the li s on l s l and s an the ars on a j , p d oo e y, t d j

Pour in sufficient cold water to come nearly to the

to the ars. car ul not a muc or p of j Be ef to h ve too h , r r r in boiling the wate will ove flow the jars. Cove f n - and boil or one a d one half hours. ill two ars r ma ir ut on the li s re urn F j f o th d"p d , t the jars to the boiler and cover and cook for thirty l minutes onger. L ift out the jars onto a towel wrung out of tepid th s ti i l water and see that e top are as ght as poss b e. in a c l ar la Keep oo d k p ce.

CAN NED PEAS Salt

lec en r eas en ac emin uar Se t t de p , th p k th to q t jars, and ur r msal wa er all po ove the t t , owing one teaspoon ful of salt to three-fourths of a pin t of warmwater for r th each ja . A djust e lids of the jars without the rub

rs and set on a rac in the m a oiler be , k botto of b , se aratin cans cl s or ha so p g the by oth y, that they do t no touch . ur in c l a er all in the a r t Po o d w t , ow g w te o cover the ars t ree- r s eir i j h fouth of th he ght . P ut on the cover the il r and s amfor hr e of bo e te t e hours. Take out ars one one fill r the j by , to ove flowing with more of ann n reserv n and c n 24 C i g, P i g, Pi kli g

a r e for t is ur se ut on the the salt w te k pt hot h p po , p rubber and top and screw air tight . il r a in mr wa r en u Return to the bo e , dd g o e te , o gh to immerse the jars this time .

mfor an t er ur li outand seton a ar Stea o h ho , ft bo d , ut a rau and all em c l scre in the o of d ght, ow th to oo , w g lids tighter if possible . en ui e c l ra in r wn a er and setin a Wh q t o d , w p b o p p cool dark place . A nother M clhod: ell en er res eas and la Sh t d , f h p y

- r themin cold salted water for one half hour. D ain themand put into slightly salted boiling water and cook until tender butnotbroken . Drain again and put theminto dry heated pint

lass ars fillin em ell . e urn the li ui the g j , g th w R t q d to

fire letit il u and fill the cans r in . e , bo p , to ove flow g S al atonce .

CANN ED RED PEPPERS R ed peppers Boiling water

Cut around the stems of the peppers and remove

em en r m e the s s. ur ilin a r th , th e ov eed Po bo g w te

er r are e ers c er and let s an for ov the p ep d p pp , ov t d six minues lessen the firmness an i t , to d fac litate the packing .

ac the e rs e e ise in the ars ressin em P k p ppe dg w j , p g th in setin lace on a rack in a s amc r " p te ooke , first laying l l a fo ded c oth over the rack .

Canning Fruits and Vegetables 25

ur lu ewarm a r in c r set c rs Po k w te to the ooke , the ove on the rac esi ars fill the ars er in k b de the j , j to ov flow g

i lu ewarm a er c er the c er and let c w th k w t , ov ook ook for one ur r th il ho afte e bo ing begins.

A dd ilin a r if neede fill the ars er bo g w te , d , to j to ov flow a us the ru ers and c rs and let c for , dj t bb ove ook fif een t minutes .

Tighten the covers and remove fromthe cooker. Wrap the jars in dark-blue paper to prevent the color fromfading . A nother M elhod: Cut 0 3 the tips and stemends of sweet red peppers. Remove the seeds butdo notcut the peppers apart . P ut theminto salt water for four iliz r ur . er r s r li s e a s ru and c e s. ho St the j , bbe ov Sp t the peppers lengthwise and lay enough in one pile so r ll i fi i that when o ed they w ll tt ght into the jars. P ut the rolls into a wire basket and immerse in r slightly salted boiling water. Cook f omfourteen it to eighteen minutes or until soft . F the peppers in the ars en fill the i the ilin wa er to j , th to top w th bo g t th r in which they were cooked . Seal e ja s atonce and

r i r When cold screw tighte f necessa y .

CANNED SPINA CH

l un s inac was r u l rins in Se ect yo g p h , h tho o gh y , e several waters and steamor boil in a small amount of 26 ann n reserv n and C i g, P i g, Pickling

a r. en c n u utin s rilize ar w te Wh ooked e o gh , p to te d j s, press down with a sterilized spoon until the liquid

covers the top and seal .

ee re ns ma be cann in the B t g e y ed same way. Scalding vinegar may be poured on after packing r ar the g eens in the j s.

CANNED STRIN G BEANS Tender string beans R ed peppers Salted water

rin and r a un and en r eans il St g b e k yo g t de b , bo with a tiny piece of red pepper in boiling salted water

for w n minues and in s can erilize cans. t e ty t , t d Fill the cans with the beans and the water in which e er c e add eac can one a les n ul th y w e ook d , to h t b poo f

ci r ine ar and seal . of de v g , A nother M ethod: Break string beans into pieces and ur r ma rin s r n en u po ove the b e t o g o gh to float an egg . en an di out the re uire uan i and Wh w ted , p q d q t ty r r freshen in several wate s befo e cooking .

AN N AN A C ED STRING BE S AND PE S , THREE D A Y M ETHOD Beans or peas Salt

What is called the three-day method is the most reliable process for these vegetables. Peas especially are sometimes diflicult to can successfully owing to

nn n reserv n and c n 28 Ca i g, P i g, Pi kli g

e l and slice swee a s en il min P e t pot toe , th bo the sli l ilin sal e a r until n er rain and ght y bo g t d w te te d , d ,

lac the sli s l s rs p e ce in g a s ja . ur in the s ru l in it er s Po hot y p , ett g flow ov the top r of the ja s. eal i l en i ars lac min lu S t ght y , th w pe the j , p e the b e

a r and ut ma a in a c l ar lac . p pe , p the w y oo , d k p e

CAN N ED SUCCOTA SH Corn Salt Beans

ucc as is one ms difficul in s S ot h of the o t t th g to keep , so extreme care must be taken in the process of can i r d ans ning . It s advisable to gathe the corn an be early in the morning and prepare and sterilize them. Can m re -da me ilin mfor the by the th e y thod , bo g the - one and one half hours on each of the three days.

CA NNED SUM M ER SQUA SH Summer squash Salt

can s uas cut it in i c s r m in rin To the q h , p e e , e ov g d and seeds. Steamuntil very tender"then mash and add just l fl en u sa r m at as e . a and o gh t to e ove the t t Rehe t , en scal in wh d g hot fill the jars to overflowing . Loosely a us the s lac in a canner s amr a lar dj t top , p e , te e , ge l or washboiler ar l fille i a r kett e , p t y d w th hot w te " Canning Fruits and Vegetables 29 cov r closel a raduall to oilin in e y, he t g y the b g po t, r and boil slowly butsteadily fo one hour. Be r li i r m fire i n the co rs fin fo e ft ng f o the t ghte ve , m fro the boiler.

- me be canned by the three day thod .

a wire basket and plunge into a kettle of boiling water. Remove the skins and place the tomatoes in wide

mu s rilize ars. ill i c l a r add one o thed te d j F w th o d w te , te as n ul sal to ac ar a us ru rs poo f of t e h j , dj t the bbe ,

tops and leave in the boiler until next day. e a co in for an r one- al ur R pe t the ok g othe h f ho , reckoning fromthe time the water reaches the boiling

oin en screw i l . p t, th t ght y

T 2 CAN N ED OMATOES N O . Sugar Salt

Wash the tomatoes in cold water"if they are to be m s ins i l r a s ar . canned who e , e ove the k w th h p knife 0 ann n reserv n and c n 3 C i g, P i g, Pi kli g

The work of peeling is much easier if the tomatoes are immersed for a short time in boiling water"but they mus a en out uic l as t r is the wa r t be t k q k y , o he w e te

softens themand causes themto lose their shape . Place the tomatoes in a preserving pan over the

fire add a li l sal and rin em a il . A er , tt e t b g th to bo ft they have boiled a few minutes fill the cans to over i and s al mimm ia l usin new ru rs flow ng e the ed te y, g bbe

and perfect covers. A teaspoonful of salt and a teaspoonful of sugar l r may be sprink ed over the top just befo e sealing . r rs d all s il l Inve t the ja an ow to tand unt coo . l r l f r Always use g ass ja s with g ass tops o tomatoes.

CAN N I N G WITH THE FIRELESS COOKER Salt

as cauliflowers cut emin flowerets and W h the , th to ac in s rilize ars ur in c l a er un il it p k te d j , po o d w t t er s all one eas n ul sal eac ar ov flow , ow t poo f of t to h j , di the c rs in ilin a er lac mon the ars p ove bo g w t , p e the j ,

butdo notseal tightly"allow for expansion . P ut a perforated rack in the bottomof the largest l the fireless c er lace r ar ars kett e of ook , p the p ep ed j on itand fill the kettle with cold water up to the necks h l c r l ut i t e ars. a c on e t on of j P e the ove the kett , p e fire il and il for fif min th rin a n u s. , b g to bo bo tee te Place atonce into the fireless cooker and cover tightly i - w th the heat retaining covers. Canning Fruits and Vegetables 3 1

Let the cans r main in c r for re urs e the ooke th e ho , en r m i th e ove and t ghten the covers. Beets should be left in the fireless cooker for three and one- al h f hours. A s ara us as and un s rin ans notn e p g , pe yo g t g be do e d be le in er s l n as ar r a les to ft the cook a o g the h de veget b . rui F ts may also be canned in the fireless. A fter the ars are ac d i rui fill em i a s ru j p ke w th f t, th w th y p ma e r d of two parts of suga and one part of water. Proceed with the cooking in the same way as with the vegetables. The soft berries may be taken fromthe cooker in

ree- ur s an ur a les and ars s ul be th fo th of ho , pp pe ho d le for one ur and in a l a s and one ft ho , p e pp e t ke two

CAN N ED BLUEBERRIES Sugar

Blueberries will keep without sugar and taste like the r s rui n use in u din s i s and s r f e h f t whe d p d g , p e ho t ca e r rr ll w one- al cu ul s. s a k If p efe ed weet , o h f pf of su ar two in s rries exce in in the cas g to p t of be , pt g e of swam rri s n one cu ul suar is n n too p be e , whe pf of g o e much . I n cannin i u su ar ic r and as the g w tho t g , p k ove w h erri s drain n ac in ars fillin as ull as ssi b e , , the p k j , g f po ass a sil r ni e ar un the si s l em ble . P ve k f o d de to he p th ur oilin water ov r rri s settle into place . Po b g e the be e , 2 ann n reserv n and c n 3 C i g, P i g, Pi kli g going over and adding more boiling water as the fruit se d a r n fill runnin ttles an absorbs the w te . Whe ed to g r scr on the c rs ma air- i and ove , ew ove to ke t ght keep in a c ol ar lace o , d k p .

CAN N ED CHERRIES Sweet cherries Sug ar

r c The sweet oxheart cherries are the best fo anning. riliz l Stone the cherries and save the juice . Ste e g ass jars and their covers for twenty minutes in boiling h c rri r ill it t e . wate . F one can at a time w h he es Have ready a syrup made by allowing three pounds of sugar and one-half pint of water to every six quarts il r r for t s c rri s. su and a en minu of he e Bo the ga w te te , then pour the hot syrup into the jars "cook in the oven or in a s r f r m t us ame o fif n inu s. a ou a te tee te T ke , dj t

ru r fill u i scal in s ru and s al . the bbe , p w th d g y p e A few of the cherry stones may be added to give r flavo .

CANNED GRA PES Perfect grapes Water Sugar

ms m nic ra s h n as m and ut Ste o e e g pe , t e w h the , p in a clean ar ha has a i scalable c r ut to j t t t ght , ove "p a sil r s n in the ar so as not rea lass ve poo to j to b k the g , n c er r i the ov the g apes w th boiling water. is r ims rainin r c im. Do th th ee t e , d g ofl the wate ea h t e Canning Fruits and Vegetables 3 3

M ake a syrup with one cupful of sugar and one cup ful of water"pour itover the grapes and seal.

1 CAN N ED PEA CHES NO . Peaches Sugar

For canning peaches allow to every three quarts of r fruit four cupfuls of sugar and three quarts of wate . M a s ru i the su ar and wa r s irrin un il ke a y p w th g te , t g t l the sugar is disso ved . l ac es ac in s riliz lass ars and Pee the pe h , p k te ed g j , r i settle the fruit as much as possible . Fill the ja s w th

lac the lass to al wa er ar but not P e g p h f y ov the j , do r the rs in en in ans put on the rubbe . Set ja the ov p l se th n r half filled with boiling water. C o e ove doo and cook the fruit for fifteen minutes. a e r m n lac on the ru rs fill ac T k f o the ove , p e bbe , e h i r ill so ull a the scal jar with the bo ling sy up . F f th t d

in li ui runs r n uton the to and s al . g q d ove , the p p e Set the ars out a rau un il c le n j of d ght t oo d , the tighten the tops as much as possible . When the peaches are large they must be cut in

al s and s m i s le for a r. h ve , o e of the p t ft fl vo

2 CANNED PEA CHE S NO . Yellow fleshed pea ches L ye solution Sugar

ma l e s lui n use one un To ke the y o t o , po d 3 ann n reservin and c n 34 C i g, P g, Pi kli g

l l ree a l ns a r. ir i a per cent . ye to th g o of w te St w th s ic iss l l e in the a r and ut on t k to d o ve the y w te , p to - boil in a very large porcelain lined kettle . lac l eac es one la er nl in a ire P e the who e p h , y o y, w as e di in the ilin s lui n and m the b k t , p to bo g o t o ove basket up and down to insure even action on all of the

All th c s r fruit . ow e pea he to emain in the boiling - r - lye wate exactly one half minute . Excepting with very green fruit the skin will dis

solve immediately . When the peaches have been immersed for the one al minue li the as e lun e itin a lar is h f t , ft b k t , p g to ge d h c l a r and as eac es r u l un r of o d w te , w h the p h tho o gh y de r ac as man al s eac es s running wate . P k y h ve of p h a the

ar ill l erla in emcare ull . r it j w ho d , ov pp g th f y Cove w h in ashboil in syrup and cook a w er the usual way. en carr the ars a a le r m the c ers Th y j to t b , e ove ov , throw a clean cloth over themto protect frommold

spores and letthemstand for twenty minutes. m s ral the ars in a s ne ar l E pty eve of j to to w e bow , and i ese ac es refill r ars r ssin w th th pe h the othe j , p e g in the fruit gently and letting the surplus syrup over ea us the c ers lace the ars a ain in flow . R dj t ov , p j g the l washboiler us rin the i and rem at nc . , j t b g to bo ove o e i Screw on the covers t ghtly . The eac es are i le in l e so a p h d pped who to the y , th t the cutpulp will notcome into contact with the alkali

solution .

6 ann n reserv n and n 3 C i g, P i g, Pickli g

CAN NED RA SPBERRIES Large red raspberries Sugar

ic er the rri s car ull e in a s ar l P k ov be e ef y , ke p g h p ook outfor bugs.

lac t min cl an ars in. la rs al rna in a la er P e he e j ye , te t g y of berries with a layer of sugar and using about three tablespoonfuls of sugar to one pint . lac the ars a u - ir s fille on a rac in P e j , bo t two th d d , k r r a washboiler. Pour in cold water until the ja s a e - P r il r d l c two thirds covered . ut a cove on a bo e an p a e r r ove a moderate fi e . A s soon as the water around the ars t r u l ils r m ars one at a im j ho o gh y bo , e ove the j t e

and if the rui has se l fill r mthe r ars. f t tt ed , f o othe j

Seal immediately and setaside to cool .

N N A CA ED RHUB RB , COLD PROCESS Rhubarb Water

as e l and cut r u ar in iec s sam W h , p e the h b b p e of the e l ut th ru rs len . ac nea l in ass a s on e e gth P k t y g j r , p bb , place each jar under an open faucet and letthe water run with considerable force into the jar for twenty i r m hi ls the a r. sur a a s inutes. T s expe Be e th t the j

are ull c er as i l as ssi le and set asi . f , ov t ght y po b de - Screw again to make sure that they are air tight . r r When used the huba b tastes as if fresh . ran erri s s erri s and lums ma cann C b e , goo eb e p y be ed in m the sa e way.

Canning Fruits and Vegetables 3 7

AN N E R HU A M C D BARB , HOT W TER ETHOD Hotwater

Wash and peel the rhubarb and cut it into neat i ces. ill a ar wi the r are rui lac it in p e F j th p ep d f t , p e a an i a r and ur ilin a r r th p of tep d w te , po bo g w te ove e

rui un il can is ull c er and all s an for f t t the f , ov ow to t d ten minu s rain ofl is a er fill the can a ain i te , d th w t , g w th ilin wa er scre on lid urn the can u si bo g t , w the , t p de n ma e sur it s not lea and n c l dow to k e doe k , whe oo r the fruit is ready to sto e . su ar is ut it ituntil rui is us No g p w h the f t to be ed , n a er a in su ar as e itis r u the the , ft dd g g to t t , b o ght to ilin rries n in bo g point . Goosebe may be do e the same way.

CANNED STRA WBERRIES Strawberries Sug ar

ull erri s ut min a c lan r and s rin H the b e , p the to o de p kle cl an a er r em as mlet em rain e w t ove th to w h the , th d for a minu s utt min an ear n are is few te , p he to the w d h , place in a steamer over boiling water and let them m steamrapidly for ten inutes. M a e a s ru all win one cu ul suar one k y p , o g pf of g to r c n t cupful of water. For one qua t a take wo quarts n the rui has s ame ut it in erri s. a of b e Whe f t te d , p

riliz ar and c r wi the s ru . P ut on a ste ed j , ove th y p r th r n rubber and cove and e wo k is do e . 8 ann n reserv n and c l n 3 C i g, P i g, Pi k i g

Or the rri s ma utin ars raw and be e y be p to the j , the can s in a il r a r i a l cl lac to bo e of w te , w th fo ded oth p ed under themto prevent their touching the bottomof the il r i i lace r. a a n bo e H ve the w te hot to beg w th , p cans in i the c ers uton li l notscr e the w th ov p ght y, ew d i let s an un il the erries are a and ur t ght , t d t b he ted , po the r sy up over themas before . cans are not ull n u i rri s all a If the f e o gh w th be e , ow e ra cans r m ic the rs can fill u few xt , f o wh h othe be ed p as r i the r the f uit shrinks w th the heat . When be ries are c in the cans rem r m a r lac ooked , ove f o the w te , p e on a cl on a a le uton ru rs and scre wet oth t b , p the bbe w the l l nd i n tops down tight . Let stand unti co d a t ghte h t e tops again. Take a paper bag of suitable size for each jar"Slip the jar into it and twist or tie the mouth of the b ag his ill r r mli ee its cur . c ar to k p e e T w p ote t the j f o ght, c ill or als res rv s n ur l c l r h heat . It o p e e the at a o o of the L L I A M P R R V JE ES, J S, ESE ES A N D CONSER V ES

EL L ES M S A N D E E E J I , JA PR S RV S

llies are co rui uic s and suar ile Je oked f t j e g , bo d to er n arl al a s in ual r r i ns and the geth e y w y eq p opo t o , process of jelly-making does not difler materially in

The secret of successful jelly-making lies in the care ful observations of a few simple directions which must be ll e ac l or the ell ill cl u r e fo ow d ex t y j y w be o dy , op y

- Two substances are necessary for jelly making . One ese is c in ic in rui c rr s n s of th pe t , wh h f t o e po d to

wi u aci nc find it dificult ma e ell tho t d , he e we to k j y of such fruits as the peach without the addition of lemon or tartaric acid or combining with other acid

There is less pectin in dead ripe fruits than in partly

Overripe fruit and cheap grade sugar will never

ra l s uinc s and ra es a len C bapp e , q e g p h ve p ty of

ectin so muc so a rac i n ma us . For p , h th t ext t o y be ed 4 1 2 ann n reserv n and c n 4 C i g, P i g, Pi kli g ins anc uic ma a en r m ra a er t e , j e y be t k f o the g pe , w t

a r si u and ell ma r m his uic . dded to the e d e , j y de f o t j e If too much sugar is used in jelly-making the jelly will run and be s if not n u ell ill b e oft" e o gh , the j y w tough . There is no diflerence in cane an d beet sugars for lli making je es.

s rter im ilin the mre is inc The ho the t e of bo g, o d t t ill r r i w be the pa ticula frut flavor. Too much water in cooking the fruit injures the uali ll q ty of the je y . A r c ll s ul be as e c l r and pe fe t je y ho d of good t t , o o texture . The most satisfactory jelly test is to drop the hot ” l n i lls je ly froma cold spoon . Whe tjust je the hot syrup should be transferred at once to hot glasses re i l ll r z ili p v ous y we ste ili ed with bo ng water. The lass s s ul fill c mle l en set in a c o g e ho d be ed o p te y, th o l l p ace for the contents to harden .

r i araffin and cl an c rs and e Cove w th hot p e ove , ke p in l l r m a c dr ac . O the araffin a s a e oo , y p e p y be h v d and put unmelted into the hot glasses and the hot is ill ml ri jelly poured over it. Th w e t and se to the rm a n ll i and a sm c . e the s c l top , fo ooth o t Wh je y oo is i itis ready to setaway . Th saves t me and also the

cleaning of a patafin pan . The kinds of bags used for straining the juice are

im rtan . r in s are n d ma e res c i el po t Th ee k d eede , d pe t v y l d ann l r ms ui n in c s c an o l . of o q to ett g , hee e oth , fl e fe t e es ams and reserves J lli , J P 43

The ms ui net mus u le cut in a s uar o q to t be do b d , q e a u fif een inc es and s i c e in a r of bo t t h , t t h d to th ee c rn ere b l - o d ag with a doub e seamand tumed in edges. A strong tape should be fastened to each side to form a l o acr ss to o p o the p . The cheesecloth may be cut into squares and emmed or ma e in rian ular s a e a s and h d to t g h p d b g , the flannel should be triangular in shape and hemmed with double seams. The work of straining juice through a jelly bag can be greatly simplified in the following way : P ut the fresh fruit into the bag and place in a preserving pan with the proper quantity of water. Cook until the rui is n r il s e an u the b a ri . O f t oft , th h g p g to d p bo the rui in the an in the usual wa and en ne f t p y, wh do urn in a c lan r t en s rain nl uic r u t to o de , h t o y the j e th o gh

When jelly seems a little too thin after itis in the lass s ins ea ilin it r a ain ut g e , t d of bo g ove g p the glasses in a pan and set themin the oven for a few hours or set them out in the sun . The jelly will us en rall a ain r r thic n ss and a e a th g e y tt the p ope k e , h v r r bette flavor and colo than when cooked longer. For all soft fruits try this new way of making the ll : a in a rn n a rui lac itin je y L te the fte oo t ke the f t , p e a lar ear n r l it A a and mas ell . dd ge the w e bow , h w n - m o e half as uch water as juice extracted . Let stand r ni I n mrnin ui ove ght. the o g the j ce will have col ann n reserv n and c n 44 C i g, P i g, Pi kli g

l ur it int r ected on . a s r in an the top Po o p e e v g p , leaving the sediment which may be made into jamin l il uic for a s r i n add . m the bow Bo the j e ho t t e , the h i i t e heated sugar and cont nue to bo l until itjellies. l Divide into scalded jelly g asses and seal with paraffin . There are several ways of preventing jamor fruit r r m in o butte s f o sticking or popp g utof the pan . One is to put two or three sterilized marbles in with the fruit and by their constant movement they will keep

the fruit fromadhering to the bottomof the kettle . A nother way is to rub the inside of the kettle with r s u r o r li oil re u in rui in f e h b tte o ve befo p tt g the f t , r r se ill r is rubbing ofl the supe fluous g ea . St anothe set an rui in a is ilin a r to the p of f t deep d h of bo g w te , then it can cook for any length of time without

scorching . r M ixed jellies are now quite popula . Strawberry and r u ar se rr and s ra rr ras rr h b b , goo be y t wbe y, pbe y ll m and currant are a pleasing co binations. No housewife should use preserving powders when preserving or canning fruits or vegetables as they are unnecessary and dangerous and should be absolutely i avo ded . " M any people like the delicate flavor imparted to jellies and preserves by the addition of a few cracked rn ls ac lumand c rr s n s but ke e of the pe h , p he y to e " the cook should remember that this flavoring must be used very moderately in order to leave no unhealthful e es ams and reserves J lli , J P 45 e h rinci le flect. These kernels contain t e same p p ha i es a r i t r almn s an al al i t t g v the fl vo to b t e o d , k o d a rms a mos adl ison th t fo the base of th t t de y po , russi u s rnels are p c acid . When eno gh of the e ke added to preserves to make the almond-e flavor

r n unc is al al i c ms in uri us. p o o ed , th k o d be o e j o Only a small portion of fruit should be preserved t a a time . ee ell r is no tter wa an ur To k p j y , the e be y th to po mel e araflin on a er ll has ar n hot t d p top ft the je y h de ed , l - n then adjust the covers. The o d fashio ed way of cutting letter paper into circular pieces to just fit s lass s di in min alc l or ran the top of g e , pp g the oho b dy and c erin the ell u in on tin c ers or circular ov g j y , p tt g ov pieces of paper cutlarger than the glasses and fasten in securel er s i mucila e or as is g y ov the edge w th g p te ,

Iron or tin vessels should never be used in preparing rui s as the ac i n aci s on the me als i s a f t , t o of the d t g ve

dark color and disagreeable taste to the fruits . P re ser in les s ul i er be aluminum rc lain v g kett ho d e th , po e i lined or the best granite ware . It s better to use a r a n an an a narr one for the rui b o d , ope p th deep, ow , f t

should notbe cooked in deep layers. The perfect storing place for jellies and preserves uir s t r ssen ials : r mus c ln ss req e h ee e t The e t be oo e ,

r n ss and l n air circula i n . r n ss i d y e , p e ty of t o D y e w th out coolness is bad "coolness without dryness is in 6 ann n reserv n and c n 4 C i g, P i g, Pi kli g

m r jurions. A s dryness in a house means so e deg ee of arm als is cann c mine i a air amun w th o , th ot o b w th f o t of coolness unless plenty of air be admitted . I n a c l am cu ar a is rl entila e oo , d p pbo d th t poo y v t d , r t re i the preserves mold . I n a wa ma mosphe that s

als am r ser es un er the ine c an e . o d p , the p e v d go w h g Sugars will combine with the fruit acids and evolve u les car nic aci amiliar cause fermen b bb of bo d , the f of

tation . A lc l ill ul rm and ine ar and oho w d y fo , the v g vinous ferments will operate in turn . All the condi tions for wine formation are in the preserve if itbe not r p operly jellied or sufliciently boiled . A storage place that is too warmwill cause the sugar r in preserves to undergo its c ystalline change . Then the res r s ill b e ull ar can i suar p e ve w f of h d , d ed g of aci r and r i ill be wi ere r a u and d . d fl vo , the f t w th d y Glass jars are now recognized as the ideal preserve ar as e are not nl air- i but als all w j , th y o y t ght , o o of inspection fromtime to time in order to detect ci i in p ent fermentation . When making jellies avoid overdilution of juice " avoid an oversupply of sugar"avoid overcooking of juice and sugar together.

P R E SE R VI N G FRUIT BY DRYIN G Preserving fruit by drying has its advantages in that an excess of fruit may be cared for in season when ere is n i r m r r m i t i no for c n it. A ls th e he t e oo ook g o ,

e es ams and reserves J lli , J P 47

its a r ein diflerent r m a cann rui fl vo b g f o th t of ed f t, it aflords an agreeable change fromcanned or jellied

nl s un ri rui s ul us d for r in O y o d, pe f t ho d be e d y g, and the process may be performed either by the sun

or by artificial heat . Where it can be accomplished without contamina i n us or ies sun-dr in s em r ec the t o by d t fl , y g e s to pe f t

a r he r uc . On the er an rui fl vo of t p od t oth h d, f t

quickly dried by artificial heat better retains its color. Sun-dried fruit should notbe left outof doors over ni for ill r ar the r cess i no ad ght, dew w et d p o w th an v tage to the fruit.

re are a l s ars ac s etc. for r in To p p pp e , pe , pe he , d y g , r wash and pare the fruit . Sp ead on wooden trays for sun-drying and on a wire rack if itis to be dried r fir n r r i b ove a e . Whe d y the f ut may e placed in

muslin a s and un in a dr lace . b g , h g y p erries erri s and r small rui s are r are Ch , b e othe f t p ep d for evaporation thus : Use two cupfuls of sugar to eac r r h pound of fruit . Sprinkle enough suga ove the rui i A c r t and let s an er ni . dd a f t to ove , t d ov ght little water to the remainder of the sugar and in the mrnin il o g bo the fruit in it for ten minutes. Take it out and drain . Reduce the syrup until it is quite hic r urn rui it and let it simmr t t k , et the f t to e a the ac ran f r hir th b k of the ge o t ty minutes. L ay e fruit on u r d t e la rs and letitdr in sun. b t e p tte , y the hot ann n reserv n and c n 48 C i g, P i g, Pi kli g

A l s ars and ac s ma also rie in pp e , pe pe he y be d d i th s way. For ra ml n i i ar and r mv evapo ted e o , d v de, p e e o e the i cores of preserving citron melons. Cut the flesh nto i A dd one d o e- al cu uls convenient p eces. an n h f pf of sugar to one pound of fruit"let stand over night under a weight to express the juice . I n the morning r fiv rain o is s ru and oil itfo e minues. A dd d fl th y p , b t rui r ra l mns and or r i c s the f t , th ee g ted e o two th ee p e e c un il t e rui is clear of ginger root . Let ook t h f t and l the s ru er hic . m u r a rs y p v y t k Re ove to b tte ed p tte ,

n dr for r a s in ot sun . n dr a d y th ee d y the h Whe y, d r i l c itin lass ars an c v . pa k g j , o e t ght y

HOW TO DRY RA SPBERRIES

Pick over the berries and toss themin clean towels

r m r m us . rea min la rs r to f ee the f o d t Sp d the ye , th ee erri o fir r l l i s n a s. ac n the n b e deep , ep oof p te P e ove or on the back of the range until brought to scalding in n r m a lac a is siml arm po t, the e ove to p e th t p y w n u mis ur sl l a ora in but e o gh to keep the o t e ow y ev p t g, r r is an r ur i whe e the e no d ge of b n ng . Stir occasionally with a wooden spoon I n twelve or fourteen hours the fruit should be te d on - r ri in l ll uced to e thi d its o g a bulk . It wi take from thirty-six to forty-eight hours to remove all the e es ams and reserves J lli , J P 49

At the last the berries should be again brought to a l in in ins re r r sca u ed m r mins s . d g po t, to f e o f o ect Cove mll r in s a cans o pails. The berries should be washed in lukewarmwater e re usin and s e in l n a r i suar b fo g, t wed p e ty of w te , w th g r added just befo e serving .

TO DRY HERBS A N D M USHROOM S Herbs Mushrooms

ull er s on a dr da and us r e P the h b y y, j t befo e th y

t o the r s r r s . flower. Cu ff oot and f ee themf omdut as mt r uhl en s a e t m and s rea W h the ho o g y, th h k he , p d themon a paper placed in a cool oven with the door r in th un il r r ris n o e sun a e d and c . ope , , t they y p ri l a es r mthe s al s crus mfine St p the e v f o t k , h the , or ru m r c r b the through a coa se sieve . Pla e the powde in wi -mu e tl s c r securel and la el de o th d bot e , o k y, b each one distinctly . This conserves the flavor much more than if bunches r s are e an in u e en w en e are ro of he b k pt h g g p , v h th y p r m l i tected f o dust by being p aced n paper bags. a er res mus r ms re m r m us and G th f h h oo , f e the f o d t ca arts en cut in ic Slices s r a out on de yed p , th th k , p e d a r or la es and lace in a c l en or in p pe p t , p oo ov , the

sun . They may be pounded and rubbed through a sieve or they may be strung on a thread an d dried in the 0 ann n reserv n and c n 5 C i g, P i g, Pi kli g

When wanted for use soak themfor several hours in c l wa r a u r o d te nd then se the same as f esh mushrooms.

A M BER M A RM AL A DE I grape fruit I orange I lemon Sugar

a e rui er hin r c in the c res and Sh v the f t v y t , eje t g o the seeds.

M easure and add ree imes the uan i wa er th t q t ty of t , n mix nd ll s n r the a a ow to ta d ove night .

il it for fi een minues in the mrni n en let Bo ft t o g, th

for r stand anothe night . On the following morning add one pint of sugar for every pin t of the mixture an d boil steadily until it ll is usua s a urs. jellies. Th y take bout two ho i l s nd c r l r fli Divide nto g asse a ove with me ted pa a n .

The sugar should b e heated before itis added . The difference between fruit marmalade and fruit butter is that the latter is fine and compact and is usuall ma u in rui a r l n c in y de by p tt g the f t, fte o g ook g, r u a si il i marmala rui is th o gh eve , wh e w th de the f t i left in p eces.

A PPLE JELLY Sug ar

as c r and cut u a les a are uic and W h , o e p pp th t j y i i min a r s r in ac but not r . P ut d , too pe the to p e e v g it smll f ter to e m kettle w h a a quantity o wa , k ep the e es ams and reserves J lli , J P 5 1

from burning . Keep covered" boil gently until uit s en s rain r u a ell ba m ur q e oft, th t th o gh j y g , eas e th uice n utit r e fire il . j , the p ove the to bo

a e as man in s su ar as uic an Now t k y p t of g of j e , d set it in the n ea but not et r ove to h t , to g b own . The sugar is heated SO that there will be no loss of h ki time in t e total coo ng results . A fter the boiling has r c de for en minu s s im r uhl p o ee d tw ty te , k tho o g y

and add the su ar. ir en l il for five min hot g St g t y, bo ues mr Skimif nee e and ur in s riliz t o e , d d , po to te ed glasses .

Cover with hot melted parafin . ma a le ell in a fireless c r firs i To ke pp j y ooke , t w pe m l n r m ll s so e a s e a s and c r s. P u pp e , the ove pot o e t the cores and all good parings in the fireless aluminum

e le and nearl c er em i c l a r en k tt , y ov th w th o d w te , th h il bring to t e boil and bo for five minutes. Place at once in the fireless cooker and allow to remain over night"in the morning strain and make the jelly in the

. l usual way The app es may be canned . ma a le ell it ci r as and dr ar To ke pp j y w h de , w h y t t a l s uar er and ut in a r s r in an wi pp e , q t p to p e e v g p th cider to nearly cover. Cook slowly until the apples r n rl en r en s rain nd m ur a e a a as the ui . e y t de , th t e e j ce Allow one pound of sugar for each two cupfuls of ir un il su r is diss l r e uice . a m j St t the g o ved , e ov the ur in spoon and boil for five minutes longer. Po to hot l i g asses and when cold cover w th melted paraflin . 2 ann n reserv n and ck n 5 C i g, P i g, Pi li g

ar fli mus r not mr l ml The p a n t be ve y hot, e e y e ted , that all germs that have fallen on the surface of the jelly may be killed and future trouble with them

obviated . To give variety to apple jelly the rose geranium l r l ill i a ain a r. A ll a clean a e ea w g ve d ty fl vo ow , g f uar s a in the ilin uice a li le to two q t , dd g to bo g j tt r befo e the sugar is put in . Remove in three or four minutes. Two whole cloves to the same quantity of juice or a i c s ic cinnamn a u a fin r l n ill i p e e of t k o , bo t ge o g, w g ve l ll i app e je y a p quant taste which will be liked . ri m Sp gs of mint ay be used in the same way.

A PPLE AN D GRA PE BUTTER

a eas nful w I o lbs. pples 54 t poo po dered singer r nf w r 4 lbs. (8 cups) suga 54 teaspoo ul po de ed I quart (4 cups) water mace I teaspoonful powdered teaspoonful powdered cinnamon cloves

r n are th Stemthe grapes. Co e a d p e apples and ut m i ra s and a er in a sauce p the w th the g pe w t to pan . il un il s s rain r u a sie e or ress t r Bo t oft , t th o gh v p h ough a rui r ss add the suar ic has n f t p e , g wh h bee heated and

nd s r il i . the spices. Cook a ti unt th ck

Pour into jars and seal .

ann n reserv n and c n 54 C i g, P i g, Pi kli g peeled and quartered apples and allow to cook to a m dd one- al all n su ar one us . a tea h Now h f g o of g , spoonful of powdered allspice and one teaspoonful r f r fi m of g ated nutmeg and cook o fteen inutes longer. Remove fromthe fire an d divide into sterilized jars and seal . A l u r ma ma s or alf s pp e b tte y be de of weet, of h weet d an half sour apples. Boil a gallon of fresh sweet cider down to half of its ri inal ill r r in an ic o g quantity . F the p ese v g p in wh h ci r was c e i slic d a l s and ur the de ook d w th e pp e , po ci r r s en u de over them. The e hould be o gh cider to i i keep the apples fromst cking to the pan . S mmer un il ic as marmala n urn in s n ar t th k de , the t to to e j s and cover.

A PPLE M A RM ALADE

8 a lbs. pples 6 large lemons 2 quarts water

lice the lemns c r m i the a r and let S o , ove the w th w te m the stand over night . I n the morning puttheminto a r s r in an add a l s l c r and p e e v g p , the pp e , pee ed , o ed li d s c and il for one ur. n ad suar ed , bo ho The the g , - and boil for one and one half hours longer.

Pour into glass jars and seal . A nether M ethod: i six un s a l s ar W pe po d of pp e , p e and core them"putthe skins and cores into a sauce an c r i l a r and il p , ove w th two cupfuls of co d w te bo e es ams and reserves J lli , J P 5 5

uic l for ten minut s. rain a a uic ress q k y e D w y the j e , p ing the apple skins to get as much out of themas

e rin s ur lemns a in r and one Grate th d of fo o , dd g fou t l half pounds of sugar. Now pu the cut up app es i e r s rain l mn uic in the wat r into a w d ja , t the e o j e to e in which the apple skins were boiled and pour over the

s ml and ur er a l s. sugar. L etitjut e t po ov the pp e r the ar cl s l and utitin the n ill Cove j o e y , p ove t the rui is en r n ur it in a sauc an and il f t t de , the po to ep bo - for r e ur s an ur. ir alms c ns an l th e fo th of ho St o t o t t y, and when the mixture is coming away fromthe pan divide into small jars or cups. If these are brushed li il m l over with o ve o the armalade wi l turn outwhole . One handful of blanched and shredded almonds added at the last gives the marmalade a nice ap

APRICOT AN D ORAN GE PRESERVE

3 lbs. (6 cum) sugar

ar and slic a ric s add the suar n P e e the p ot , g , the the r es hi o ang peeled and shredded . The w te of the orange eel s l A ll p houd be removed . ow the mixture to stand in a cool place for twenty-four hours il for mi n seal in lass rui r ir nues a s. Bo th ty t , the g f t j A nother M ethod: e l ur lar s s l ss P e fo ge , weet eed e ran es c re i an a l c rer and cut min o g , o w th pp e o the to ann n reserv n and c n 56 C i g, P i g, Pi kli g

r i ilin a r and let stan thin slices. Cove w th bo g w te d over night . At the same time put one pound of peeled dried s i a asin add c l a r c er an d let apricot nto b , o d w te to ov t the ri themsoak over night . I n the morning pu ap cots and the oranges with their liquids into an agate an and c for one- al ur n masur and add p ook h f ho , the e e an e ual uanti suar and il un il t ic s irrin q q ty of g bo t h k , t g constantly . l in l s Sea g a ses.

I 2 large bananas 6 oranges

ar e c ars ananas not ri s ul us L g , o e b , too pe , ho d be ed , and the little slices should remain whole and present

an in i in a aranc . Cutthe ananas a r el v t g ppe e b , fte pe in m in r i at r thin r un sl ces. g the , to he , o d To each pound of sliced bananas add three-fourths un suar s rain uic and ul po d of g , the t ed j e p p of the ran o ges and lemons. il l l f re - l i Bo s ow y or th e fourths of an hour. Sea n

small glasses. A nother M ethod: Six un s ananas un s po d of b , two po d uic ars lemns ur and one- al un s of j y pe , two o , fo h f po d

suar. Cut the ananas u in small ual iz of g b p , eq s ed i c s an in th re d ei . P ut e s r in p e e , w gh p e v g pan the ra rin s and s rain uic l mn l g ted d t ed j e of the e o s, pee ed e es ams and reserv s J lli , J P e 57

ars tu ra r small and one un su ar. pe cu p the , po d of the g Wh n ilin ut in ra uall the ananas and the e bo g, p g d y b

remaining sugar. i f r Stir the mixture gently till it boils. Bo l fast o

im ll and ur in lass s or ars and s al . Sk we , po to g e j e

BA N AN A M ARM AL ADE Bananas Lemons Sugar

l and slice in r un s ri but firm ananas Pee , o d , pe b , and to every pound of the prepared fruit allow the grated rind and the strained juice of one lemon and P e r one pound of lump sugar. ut all into an a then

ar ar c r and l a un il suar is issol . w e j , ove e ve t the g d ved Then pour into a preserving pan and bring gradually

irrin all im un il itis hi st g the t e t t ck . r in ll lass s and l Pou to je y g e sea .

BA RBER RIES IN M OLASSES 2 quarts barberries

all im Discard perfect berries and remove the stems. Put mlass s in a r s rvin an and n at the o e to p e e g p , whe il ilin in ur in rri s. t muntil the bo g po t, po the be e Bo he ric and cl ar loo in s irrin n les the mlass s h e k g, t g ofte t o e

burn.

Seal in jars. 8 ann n reserv n and c n 5 C i g, P i g, Pi kli g

BARBERRY JELLY Sugar

Gather the barberries as soon as they have been m s c ed r s . a and touh by the f o t Ste , w h , to every four er quarts allow one cupful of wat . Cook until the uic r ss s out asil r m r m fire mas j e p e e e y, e ove f o the , h, strain and measure the juice . To two cupfuls of juice allow two generous cupfuls i e n . of sugar. Place th sugar the oven Cook the juice for twenty minutes then add the sugar and cook for five minutes. i in lass s a d s al l Div de to g e n e when co d .

BARBERRIES WITH APPLES

2 quarts molasses

ic r ar erri s as and ut on il P k ove the b b e , w h , p to bo with water enough to float them. Add the molasses rri s are en er il r and cook until the be e t d . Wh e they a e

c in ar uar r and c re a l s. ook g, p e, q te , o the pp e Skimout the barberries and cook the apples in the s ru as man as can c c n ni n l y p, y be ooked o ve e t y . n n r ut min a ar i rri Whe te de , p the to j w th the be es, il i hi and bo the syrup until tis t ck . Pour it over the fruit and the next morning heat all r a ain and ut a a in a lar s togethe g , p w y ge tone jar. e es ams and res J lli , J P erves 59

BLACKBERRY JE LLY Sugar

The uncultivated berry is the best for making jelly and s ul ra er n erri e P u rri s ho d be th ud p . t the be e int a ston ar s an in a an c l a r c r o e j , t d p of o d w te , ove the top of the jar and boil slowly until the berries are ui s rain uice in so . and eac q te ft Now t the j , to h p t ll a ow one pound of sugar. Pour the juice into a r - il f r po celain lined pan and bo o twenty minutes. a the suar add it the oilin uic and s ir He t g , to b g j e , t until the sugar is thoroughly dissolved then allow ll l il a ain ur in e ass s and s al . to bo g , po to hot j y g e e A nother M ethod: ns ea c in erri s I t d of ook g the b e , ut em r u a o c r s rain uic p th th o gh fo d hoppe , t the j e

and r a a the s s en il uic . th ow w y eed , th bo the j e

1 BLACK CURR A N T JAM N o. Black currants Sugar Rhubarb

Weigh and pick the currants and put theminto a r s rvin an s rinklin i an ual ei fine p e e g p , p g w th eq w ght of care ul in preserving sugar. Be f when do g this to s rinkle suar in ra uall in la rs i rui p the g g d y ye w th the f t, so as not cr s th la r n l a e m ill to uh e tte . the e v the t the 6o ann n reserv n and c n C i g, P i g, Pi kli g

I n mantim a s m mr lac curran s the e e t ke o e o e b k t , t r i s m l and slic s al s r u ar toge he w th o e pee ed ed t k of h b b , and cook till the juice has flowed freely then strain ofl all li ui l his ssi . N ta uic ur it the q d po b e ext ke t j e, po r s ne curran s and lets an for n ove the weete d t , t d twe ty ur urs all in one cu ul uic ac un fo ho , ow g pf of j e to e h po d i r ll i of the preserved frut . Now pou ofl a the juce ich ill a a ar ut it on il i an wh w h ve ppe ed , p to bo w th ual ei suar all in it il u ra i l eq w ght of g , ow g to bo p p d y , and n it s la in the rui and il for fi n , whe doe , y f t, bo ftee minues s irrin it n l so as not r a rui t , t g ge t y to b e k the f t, and rem r l scumas itri oving every pa tic e of ses. eal in l s S g a ses.

A 2 BL CK CURRA N T JAM N O .

ri e lac curran s il cu wa er 7 lbs. p b k t I g l p) t I cu s suar a les nful u er 7 lbs. ( 4 p ) g I t b poo b tt

curran s r m ir s al s t n i Strip the t f o the t k , he we gh themand putinto a preserving pan with the sugar and A ll an s an at si the water. ow the p to t d the de of the suar ins iss l s irrin cca fire until the g beg to d o ve , t g o ow lac the an on fire a ain s ir sionally. N p e p the , g t l s ar iss l es and t n all until al the ug d o v , he ow the - r ingredients to boil for one half hou. The butter should be added when the jamcomes to

boiling point . amon a sauc r and if itstiflens Test a little of the j e , ,

nc ur in ars c r en c l . ato e , po to j , ove wh o d

s ams and reserves 6 1 Jellie , J P

The butter prevents the currants frombecoming hard .

CARROT M A RM A LA DE

uar I M lbs. carrots S g 2 lemons

as an scra carr s il emun il so W h d pe the ot , bo th t ft ,

then grind themthrough a food chopper. P ut the grated rinds and strained juice of the lemons into a saucepan and cook for five minutes. M asur the carr s add em i an e ual amun e e ot , th w th q o t min su ar to l mns and c for ten u s. al of g the e o , ook te Se in jelly glasses . A nother M ethod: P utinto a preserving pan six cup uls ra carr s six cu uls suar the ra e f of g ted ot , pf of g , g t d rin s l mns and s raine uic six d of two e o , the t d j e of

lemons and two oranges. - Cook slowly for two and one half hours.

CHERRY CHEESE

n c rries t n il un il s . ress Sto e the he , he bo t oft P

through a sieve or fruit pres s. i the ul and il it uic l a dr as We gh p p bo q k y to y p te , then stir in three-fourths cupful of sugar for every

place the pan on the fire again and stir without ceasing 62 ann n reserv n and c n C i g, P i g, Pi kli g un il it is dr and ill not stic fin rs n t y, w k to the ge whe touched . r l n r i r P ess into g asses a d cove w th pe amu.

CHESTNUT JA M Large chestnuts Vanilla extract Sugar

il s me c s nus in a er en n r r m Bo o he t t w t "wh te de , e ove ,

eel s in and rub r u a sie e hile warm. p , k , th o gh v w

ei his uree and er un all the sam W gh t p , to ev y po d , ow e quantity of sugar. P ut the pur"e and sugar into preserving pan and simmer for ree- ur s an ur s irrin all the th fo th of ho , t g A nill time . dd va a extract to taste . l en c i i e in small lass s and c er. Wh o d , d v d to g e ov

CITRON M ELON CONSERVE Citron melons Ginger Sugar Alum

eel small ci r n mel ns slice and cut in small P t o o , , to ieces c er i wea sal a er and s an er p " ov w th k t w t , t d ov night"then soak in cold water for several hours"cover i res a er add a in c alumand il un il w th f h w t , p h of bo t clear rain and en er ec l c l eac in "d , wh p f t y o d , to h p t of melon add two cupfuls of sugar and sufficient water to moisten it well "add a few pieces of ginger root" r urn the fire and simmr for two urs w en et to , e ho , h s ams and reserves 6 Jellie , J P 3

ar a n i ac in r and most of the sug will h ve ca d ed"p k ja s,

dr c ns r is is e lac ci r n on If a y o e ve w h d, p e the t o i d l ters and s an in suns in . n r e p at , t d the h e Whe d

ofl ack e en la ers suar. , p b twe y of g It has been found that the citron melon contains a large proportion of pectin and it may be practically ” applied in jelling a number of other fruits that con

tain little pectin of their own .

COCOA NUT JAM

2 large cocoanuts pint ( 15 4 cups) water teaspoonful salt

ell the c c anus and ra e mea ut it Sh o o t g t the t , p with the cocoanut liquid and one-half cupful of water

into a saucepan and cook until soft . Boil the sugar with one cupful of water and the salt

for six minutes. A dd to the cocoanut and let the whole simmer for

Seal in glasses.

CRA BA PPLE AN D CRANBERRY JELLY I peck crabapples I quart cranberries Sugar

Cut the crabapples in small pieces without peeling or c rin add c l wa r en i the rui and ut o g, o d te ev w th f t p r i - ove the fire in a porcela n lined pan . 6 ann n reserv n and ck n 4 C i g, P i g, Pi li g

u alf n add ll as cran When abo t h do e , the we w hed en berries and cover. Wh quite soft turn into a jelly M r bag and let drip over night . easue the liquid and n provide an equal amout of sugar. P ut the sugar l i in n but not et t urn . to the ove , do b rin li ui ilin in il for n B g the q d to bo g po t, bo twe ty minu s add suar s ir un il iss l il te , the hot g , t t d o ved , bo for three minutes and turn into glasses that have been standing in a pan of hot water. m Cover with elted paraffin . The blending of these two fruits makes a most delicious product . An other variation of crabapple jelly is obtained by r ce in in sam wa but mi in the cran p o ed g the e y, o tt g rri s r be es. Let the uga brown slightly in the oven r in it befo e add g to the apple juice . A er uic has c e for ten minut s add ft the j e ook d e , the

ra e rin one l mn n add s r nd ll g t d d of e o , the the uga a a ow il u for mmn e to bo p a o e t . Pour into h ated glasses and seal . is ll is a aui ul am r c l r Th je y of be t f be o o .

CRAN BERRY M ARM ALADE Carbonate of soda Sug ar

It is not generally recognized that excellent tonic r r ies are c n ain in cr rri p ope t o t ed anbe es.

ic r cran rri s and r P k ove the be e , to eve y quart of e es ams and reserves 6 J lli , J P 5

uls wa er and c for on ur fruit add two cupf of t ook e ho , i ll r the ce the si stirring ccas ona y. D aw sau pan to de the gcwe and er uar the cran erri s of , to ev y q t of b e - ir add one half teaspoonful of carbonate of soda. St ll ll and car ull rem a scumas it rises. n we , ef y ove The rub r u a fine sie e and e r cu ul the th o gh v , to ve y pf of pur"e add one cupful of sugar. Return to the pan and cook gently for thirty min

i in rs d s al . utes. D vide to ja an e

A BA R - - CURR NT L E DUC NO . I Currants Sug ar

t mri curran s en ei mand all two S e pe t , th w gh the , ow cu uls su ar e er r pf of g to v y pound of f uit . P ut the curran s in a reservin an c er a t to p g p , ov , he t sl l d c en l for e ow y an ook g t y thirty minutes. Th n add su ar re i usl ea e and s a an the g , p v o y h t d , h ke the p ll mix but not s ir. a c er car u to , do t W t h v y ef y , do not il but ee as as ssi le ill su ar is bo , k p hot po b t the g iss l e d o v d .

i i e in s rilize l s nd r D v d to te d g as es a cove atonce . R ed and white currants are beautiful preserved in

R BA - - 2 CUR A N T R L E DUC NO . White or red currants Sugar

ic i er hi e or red curran s but the P k e th w t t , on s are r ra l and min a c l e p efe b e, keep the oo 5 66 ann n reserv n and c n C i g, P i g, Pi kli g

Weigh the currants before taking themofl the stems and allow one cupful of sugar to a pound of fruit . P ut one-half cupful of water for each pound of - sugar in the bottomof a porcelain lined pan . Set the pan over a moderate fire and let the sugar boil en l a hic s ru s irrin it r uen l e g t y to t k y p , t g f eq t y to ke p r m it s ickin and s immin itnow and en . f o t g, k g th I n the mean ime ic one curran ata im ofl t , p k t t e the

l n r hi h s een s ar stem. Take a s e de needle w ch a b h p ene at one end rus it in the er end d , th t flow of the curran and us ac se out r u the s em t , p h e h ed th o gh t

n . e d Save the juice which drops fromthe currants.

r the rui in the s ru a r few ata im. D op f t to y p , ve y t e us let em m ilin in im e t J t th co e to bo g po t . Sk th mou uic l n a sie e ere e ma rain for a q k y o to v , wh th y y d few mmn s en ut emin small s riliz lass s o e t , th p th to te ed g e , - filling each glass with the fruit about one fourth full . Now pour the juice into the pan and let it cook with the s ru s irrin it alms c ns an l ill it lli y p , t g o t o t t y t je es, r i then pour ithot over the f ut . n i is firm c er and seal l e t ass s. Wh , ov the g e se the lar err r U ge ch y cur ants .

CURRA NT JELLY Currants Sugar

Pick over the currants carefully but do not stem P em en as and rain . ut min a re th , th w h d the to p serving kettle and set this in another larger vessel

8 ann n reserv n and c n 6 C i g, P i g, Pi kli g

M easure the sliced fruit and to every two cupfuls of it add three cupfuls of cold water"let it stand - uncovered in a cool place for twenty four hours. Then putitinto a graniteware pan and allow itto boil wi th - d rain out sugar for forty five minutes. A d the st ed uice sec n lemn measure and r j of the o d o , , to eve y two r l r cupfuls add th ee cupfus of suga . il for r -five minues and be car ul a it Bo fo ty t , ef th t does notburn .

Pour into glasses and allow to cool . i l r Cover wth me ted pa affin and lids or paper.

PEA R AN D PINEA PPLE M A RM AL AD E

4 quarts pears 4 lbs. (8 cups) sug ar 2 large pineapples

ar c r and uar er ars ar ine P e , o e q t the pe "p e the p a le an pp s d carefully remove the eyes. P ut themthrough a food chopper into a porcelain line an add the su ar and il un il cl ar. d p , g bo t e

Seal in glasses.

CURRAN T AN D CHERRY PRESERVE

uar an I 6 3 q ts curr ts 8 lbs. ( cups) sug ar I 2 quarts cherries

as and s m curran s n ut min W h te the t , the p the to a preserving kettle and cook until the juice begins to

e u . rus and s rain to o t all i x de C h t get u the juce . e es ams and reserves 6 J lli , J P 9

n the c erri s and ut min a r s r in an Sto e h e p the to p e e v g p , i add the currant juce and the sugar. a r sl wl ilin in s imand n He t ve y o y to bo g po t , k the simmer for fifteen minutes. ' l Seal I n small g asses.

CURRAN T M A RM ALADE Sugar

Currant marmalade may be made of either ripe red i t r s s or lac curran s . r em m m as b k t St p h f o the te , w h

and rain t n ut in a l and c and mas . d , he p kett e ook h R ub through a fine sieve that will prevent the er the seeds fromgoing through . For ev y pound of l l one un su ar for red curran s or pup al ow po d of g t , three-fourths pound of sugar for black or white cur

ul for en -five minues add the Cook the p p tw ty t , su r s ir and c un il a li l ut on a c l saucer ga , t ook t tt e p oo

retains its shape and does not spread .

P utinto jars and cover when cool .

DAM SON CHEESE Sugar

as the ams ns ut min an ar n are W h d o , p the to e the w ar c r cl sel lac the ar in a an c l a er j , ove o y , p e j p of o d w t

on the fire and boil until the damsons are tender. d s ne em en rub r u a si e ac Skin an to th , th th o gh ev b k into the juice which has been put into a preserving o ann n reserv n and c n 7 C i g, P i g, Pi kli g

an add one cu ul su ar and a few the ern ls p , pf of g of k e l n e r un ul il uic l a b a ch d to eve y po d of p p , bo q k y to

s i as e c n inu ilin and s irrin ell un il it t ff p t , o t e bo g t g w t the an dr and a eres s n in a mass leaves p y, dh to the poo " if itdoes notstick to the fingers when lightly touched s ie tl it is cooked ufli c n y. Press it quickly into sterilized jars and cover with melted paraflin . This is an old English preserve made much stifler r ll r am than eithe je y o j .

D A M SON JELLY

l a s ns ar 7 bs. d mo Sug

i ams ns i a am cl lac m W pe the d o w th d p oth , p e the in re in an i c l er a serv and us c r a . p g p , j t ove w th o d w t il for n - l r ur r u Bo o e ha f hou or until soft . Po th o gh a ell a n j y b g a d then measure the juice . To every two cupfuls of juice allow two cupfuls of sugar. P utthe juice and the sugarinto a preserving pan and all il f ow to bo or fifteen minutes. Equal quantities of damsons and apples make a eli ul arie this ell The a les are mr l d ghtf v ty of j y . pp e e y i the s ins in on en rui is cut in w ped , k be g kept wh f t to slices. The jelly is then made in the same way as the ams n r d o p eserve . al in ll l Se je y g asses. e es ams and reserves J lli , J P 7 1

DA TE M A RM ALA DE

l . 3 bs stoned dates I lb . ( 2 cups) sugar l ri I b . d ed apples I % pints (3 cups) water

Wash the apples and soak themover night in water" ne mrnin rain cut t emin small ieces and xt o g d , h to p , mix i A d s r ates . d u ar and a e and il ir w th d g w t , bo th ty minutes. l Sea in glasses. A nether M ethod: Stone two and one-half pounds of a es add six cu uls wa er and simmer until a s d t , pf of t d te

r A n s ar an a e s . dd o e un u mix oft po d of g d well . Remove fromfire and add one-half pound of chopped

ELDERBERRY JA M

em s ms r m s me el er rries n R ove the te f o o d be , the i h em add su ar and c un il alms we g th , the g , ook t o t

ivi e in The mixture must not be too stifl. D d to glasses and seal .

A ther M ethod: ri ri rui r m s al s no St p pe f t f o the t k , d il it a li le wa r for fi n minues a in an bo w h tt te ftee t , h v g taken care to weigh the fruit . To six pounds of the berries allow four pounds of il for fif n minues n add one a l u r. s ga Bo tee t , the t b e 2 ann n res rv n and c n 7 C i g, P e i g, Pi kli g spoonful of orange flower water and boil for three fourths of an hour.

Seal in glasses.

FIG JA M

eas nful w ere I lb . figs 54 t poo po d d cinnamn 2% lbs. apples o I lemon u s ar me lb . (I c p) ug g I quart water 7 cloves

rin fi s in o c r. re ar and c G d g fo d hoppe Co , p e hop the a l s and ut in a sauc an i fi s pp e , p to ep w th the g ,

ra lemn rin and s raine uice s ic s and a r. g ted o d t d j , p e w te

Wh en half done add the heated sugar.

Seal in jars. A nother M ethod: as one un fi s cut m W h po d of g , the into quarters and put themin a saucepan with one il l l f r urs and in c l a er. s o p t of o d w t Bo ow y two ho , r pour into a dish to get cold . Take fou pounds of a les as em cut emin r u i ces ut pp , w h th , th to o gh p e , p t emin a clean sauc an i five cu uls a r h to ep , w th pf of w te , il for one and one- al urs en s rain wi u bo h f ho , th t tho t pressure through a jelly bag . P ut the uice in a reser in le add fi s j to p v g kett , the g nd all il for fif n minu s en add ur a ow to bo tee te , th fo un s a su ar i i c s l in r po d of he ted g , e ght p e e of who e g ge , il i and bo until tsets. e es ams and reserves J lli , J P 73

FIG PRESERVE Sug ar

a r fi s n ull ri but not crac G the the g whe f y pe , ked o en lac t min a ire as and di for a mo p "p e he w b ket, p mn in a l and m ra el s r n l e e t to kett e of hot ode t y t o g y , or if preferred letthemlie an hour in lime water and ai M i r terward drain . ake a syrup n the p oportion of one pound of sugar to one pound of fruit let the sugar iss l n il it uic l for five mmutes i lid d o ve , the bo q k y w th i 03 an in t ll s imme . en the fi s the p , keep g we k d Wh g are rain add m s ru and c ll d ed the to the hot y p ook we , t n r m il n the s ru l a in nl n u he e ove , bo dow y p , e v g o y e o gh to cover the fruit . Boil all together for one minute and s al ile in r e wh hot glass ja s . r in l l a c dr ac . Sto e oo , y p e A nother M ethod: it er s eamthe fi s or simmr E h t g , e m en l so as not r a em un il t are the g t y to b e k th , t hey r almost transparent . Then take them f om the steamer or take themfromtheir liquid onto a platter and ma e a hea s ru usin t eir own li u r as k vy y p , g h q o f ar as possible . When the syrup is very thick put fi s ac in it care ull and oil en l for ten the g b k to f y, b g t y mi nutes. A gain skim the fruit out and pack into i -muthe ars fillin emnot mr an w de o d j , g th o e th two ir s ull . The rui ill se l at firs but ill th d f f t w tt e t , w a a ain as flo t g the jar is filled with syrup . Seal at nc o e . ann n reserv n and c n 74 C i g, P i g, Pi kli g

FOUR-FRUIT JA M 2 quarts stoned cherries I quart currants 1 quart gooseberries

To and ail s rries ic ras ber p t the goo ebe , p k the p ries curran s and c rri s and ei thr - ur s , t , he e , w gh ee fo th of P u the a pound of sugar to every pound of fruit . t fruit and the sugar into a preserving pan and il unt thick . er l l Cov and sea in g asses.

FOUR-FRUIT JELLY

ic the s ra erries and ras rries s ne and P k t wb pbe , to stemthe cherries and top and tail the gooseberries. Take equal quantity of these fruits and crush them under heavy pressure or put them through a fruit

ress en s rain the uice . p , th t j Strain the juice again into a preserving pan and boil

All w r - ur s a it for twenty minutes. o th ee fo th of pound of sugar to each pint of liquid .

the su ar en add itand il for five minu s. Heat g , th bo te

Seal in glasses.

6 ann n reserv n and c n 7 C i g , P i g, Pi kli g

as l mns n ut min a sauc an W h the e o , the p the to ep

i c l a r c r and il for one ur. w th o d w te to ove , bo ho e l c r and slice the ars add the in r cut P e , o e pe , g ge , in small i c s and c i suar for one ur p e e , ook w th the g ho , s irrin ll t g occasiona y . rain slic and s e the lemns en add m D , e , e d o , th the to the ar mi ure and c n inu il for one ur pe xt , o t e to bo ho longer. i rs n D vide into glass ja a d seal .

GOOSEBERRY AN D PIN EAPPLE JAM 5 quarts gooseberries Sugar I large pineapple

are and c in a l and and ail P hop the p e pp e, top t th rri M e sure re - r a ur e goosebe es. a th e fouths of q a t r r r i t u in of suga to each qua t of f ut . P u the s gar to a porcelain-lined kettle with one cupful of water and let it boil and clarify . N ow add the fruit and cook until thick .

GRAPE AND PEA R M A RM ALADE Grapes Sug ar P ears

Use ual i s ri e ra s n r ic eq we ght of p g pe a d pea s. P k and as ra s en c min li l r w h the g pe , th ook the a tt e wate until s and ress em r r oft, p th th ough a colander o fruit

r ss. A dd ars l c r li p e the pe , pee ed, o ed, and s ced, and simmr n i e util th ckened .

e es ams and reserves J lli , J P 77

Use a wooden spoon or paddle for stirring and keep an asbestos mat under the preserving pan to prevent

in ars . urnin . en ast and ac b g Sweet to t e , p k j

GRA PE BAR -L E -DUC Sugar

as and dr reen ra s en cutt emin al s W h y g g pe , th h h ve

r m ei the r s and eac and e ove the seeds. W gh g ape to h

P utthe a in pound allow one pound of sugar. gr pes to a preserving pan with enough water to come half the r the depth of the fruit . Heat slowly and when nea oilin in s rin le in the suar a li le at a im b g po t p k g , tt t e, i r i m is rm a n m e as t l s . en a s ru dd g o e t Wh y p fo ed , s imand simmr un il a li le r e on a saucer k e , t tt d opp d forms a jelly . ir as li le as ossi le in r er ee the s a e St tt p b , o d to k p h p of ra s and if the c in is ne sl wl and the g pe , ook g do o y , care taken that it does not scorch on the bottomof

the an er will be li le nee stirrin . p , th e tt d of g

GRA PE FRUIT M A RM ALA DE 4 grape fruit 6 lemons 6 011 086 Sug ar

Cook the grape fruit and the oranges separately in wa er to c r m un il so en uh asil t ove the , t ft o g to be e y a e r in the ater pierced with a fork . Le v ove night w il I n mrnin cut in which they have been bo ed . the o g 8 ann n reserv n and c n 7 C i g, P i g, Pi kli g

ra e rui in al s sco outthe ul and r ss the g p f t h ve , op p p p e through a colander or fruit press to remove the seeds r and tough core . Sh ed the rinds fine with a sharp

Cut ran es in slices savin uice rom the o g , g the j f both r l t r f uits . To the shaved skins and pup allow wo qua ts of cold water. N ow measure and add one and one al imes the uan i suar a in the su ar h f t q t ty of g , h v g both g d r in l mn uice en an uic . Add s a e j e hot the t d e o j , th cook gently until thick . ur in s riliz lasses but nots al n for Po to te ed g , do e dow a day.

GRA PE JELLY Fresh picked grapes Sugar

For his ra e ell use ri nc r sa ella or t g p j y pe Co o d , I b r P ut ra s in a lar e ear en Clinton g apes . the g pe to g th ar ar s an it in a lar e sauc an c l a er w e j , t d g ep of o d w t ,

c r and a sl wl un il rui is s . ove the top, he t o y t the f t oft Now put a small quantity at a time into a jelly bag M r or fruit press and squeeze out all the juice . easue

the juice and to each pint allow two cupfuls of sugar. Pour the juice into a porcelain-lined pan and stand i r ui fir P ut the su ar in fir r t ove a q ck e . g to ep oof il the uice dishes and place itin the oven to heat . Bo j ra i l for n minu s n urn in the suar p d y twe ty te , the t g , stirring briskly all the while until the sugar is dis solved . e es ams and reserves J lli , J P 79

Watch the liquid carefully and as soon as it comes to a boil remove fromthe fire and pour into sterilized

r tumble s.

the rui is rri it ill ne er ll no ma ter If f t ove pe w v je y, t how long itis boiled . A nether M ethod: one all n ra s r n or To g o of g pe , g ee ri e ic e and as and r u l raine all p , p k d w hed tho o gh y d d of water"add one-half cupful of water and cook un til the rui is r uhl ne not s ir but ee f t tho o g y do , do t k p pushed down in the juice . Strain "and to each pound of juice add one pound of il suar e uic is er . ir un il all the g , wh the j e v y hot St t uar is diss l d and ur in lass s g o ve po to g es.

Seal when cold . GRAP E M A RM AL ADE

ern and was the ra s en rain mand ut St h g pe , th d the p

min a r r in an i r the to p es e v g p w th two cupfuls of wate . un il s rub hr u a sie e or rc r u a Cook t oft, t o gh v , fo e th o gh fruit pres s and add an equal amount of sugar to the

il ar for n -five minues a in care a Bo h d twe ty t , t k g th t in l it es not urn en ur ass s. do b , th po to g e

Cover with melted paraffin .

l l l suar bs. 6 bs. greengages 4 ump g

in and s n ri r n a es il m uic l Sk to e pe g ee g g , bo the q k y 0 ann n reserv n and c n 8 C i g, P i g, Pi kli g

for r - ur s an ur wi a li l suar in th ee fo th of ho , th tt e g , keep g them stirred constantly"then add four pounds of

l u ar six ri reen pounded ump s g to pounds of pe g gages. il the rui for ten minu s l n r skimmin it Bo f t te o ge , g r f equently as the scumrises.

r l n Pou into g asses a d seal . A ne ther M ethod: irm s un r n a s are re F , o d g ee g ge r f r r i se n un s qui ed o this p eserve . W pe ve po d of the rui rem the s alks and s n s and crac a few f t , ove t to e k

l r r on i e the a e lacin the e nels e s . n of tt , p g k to d The l l b anch the kerne s . P ut the prepared fruit and the kernels into a pre serving panand add cold water to the depth of one i f r i rin ilin n l o e . inch . B g to bo g point a d bo t n mnutes N ow add se en un s a ed suar stirrin all v po d of he t g , g i the t me . il reser e ra i l for n minues n Bo the p v p d y twe ty t , the r in n pou to glasses a d seal .

GR EENGA GE PRESERVE Greengages Sugar

i e i ri e n the ru and c th S i s i a n dl . W p f t, p k k w th ee e P ut the fruit into a preserving pan with just enough a er c er set er a en le fire un il it ins w t to ov , ov g t t beg

simmer n skimoutthe rui utin iton a si e to , the f t , p t g ev r in A ree r e er to d a . dd th pounds of suga to th wat in ic the reen a es r ile il uickl wh h g g g we e bo d"bo q y , skimming until the syrup sticks to the spoon now

82 ann n reserv n and c n C i g, P i g, Pi kli g

grated rinds and the strained juice of lemons and let - stand for twenty four hours. ruis in r en tie itin a small ba i B e the g ge , th g w th the c ili s add them ma s and il for one and h e , to the to toe bo

one half hours or until tender. us e r the ilin is finis d r m s ic J t b fo e bo g he , e ove the p e ba and add el in i ri g the pe cut to th n st ps. i r l D vide into ja s and sea . LEM ON M A RM A LADE ar 3 lbs. lemons Sug in s cu s wa er 3 5 4 p t (7 p ) t

as the lemns en are em and cut W h o , th p th the peel into very slender chips . P utthe chips in a small sauce an i two cu uls the wa er and il for p , w th pf of t , bo

r forty minutes. N ow take all the white pa t fromthe lemns and cutu the ul r uhl utitin a re o p p p o g y, p to p servin an i the remain er the a er and g p , w th d of w t , - boil one and one quarter hours. This is counted after i ir it re en l e r i it beg ns to boil . St f qu t y"th n st ain t r r A th ough a jelly bag without pressue . dd the skins li ure and the ui wi em. mas li ui q d th th Now e the q d , f r r and o each cupful allow two cupfuls of suga . urn he n il for hir min Ret to t pan a d bo t ty utes. f P utinto jars and cover or use .

L oGAN BE R R Y JA M Sugar

rus s m lo an rries r u l a min C h o e g be tho o gh y, he t the a e es ams and reserves 8 J lli , J P 3 co re le n simmr entl for ir minu s . ve d kett , the e g y th ty te A dd one un suar for e er un rui and po d of g v y po d of f t, il for er bo anoth thirty minutes.

Loganberries with strawberries are delicious . Take i ual uan i es the rui s n ei em. a e eq q t t of f t , the w gh th T k one un su ar for er un mi rui po d of g ev y po d of xed f t , r and p oceed as with the above jam. r i l Pou nto g asses and cover with melted parafin .

2 2 lbs. apples lbs. pears 554 lbs ( 1 1 cum) sugar

ar and c re a l s and s ne the lums . P ut P e o the pp e , to p the stones of the plums and the parings of the apples into a preserving pan with two cupfuls of water.

Simmer for thirty minutes and strain . l r th a t While this is cooking pee and co e e pe rs. Cu

a l s and ars and a e emrea . the pp e pe , h v th dy P utthe strained juice in the preserving pan with the suar and w en it ils utin the a les ears and g , h bo , p pp , p plums . il for hir minu s n ur in lasses and Bo t ty te , the po to g

M EDLEY PRE SERV E 2 large oranges

I quart red currants I lb . sultana raisins I quart red cherries Sugar I ripe pineapple 8 ann n reserv n and c n 4 C i g, P i g, Pi kli g

n c rri s ick and as Wash and sto e the he e , p w h the

ras erri s s m curran s ar and s r pb e , te the t , p e h ed the pineapple and cut the oranges into small pieces with

r raisin . outskinning them. Wash and d y the s M asur the rui utitin a res r in an r e e f t, p to p e v g p ove im r r r sl fire and s me fo one ur s i rin en. a ow ho , t g oft Heat as many pounds of sugar as there are pounds dd the ilin rui and c con of fruit, a to bo g f t, ook to the r sistency of ma malade . r Seal in ja s.

M INT AN D RHUBA RB CONSERVE 1 quart chopped mint I quart (4 cups) sugar I quarts rhubarb

Wash an d dry the rhubarb and cut it into small ieces en utitin a r ser in an it u r p , th p to p e v g p w h the s ga

and the mint . Cook until thick and put into small

r l . r Cove when co d Se ve with meats.

M ORELLO CHERRY PR ESERVE

5 4 pint (I cup) currant

ic c rri s en ri embut s not it. P k the he e wh pe, t do p ric ac one i a ne l re n r in For P k e h w th ed e to p ve t bust g . each pound of cherries allow one and one-half pounds

suar. ll and crus ar su ar s rin le of g Ro h p t of the g , p k it v r c rri o e the he es and letthemstand over night .

86 ann n reserv n and c n C i g, P i g, Pi kli g

a su ar ac cu uls of uic and il he ted g to e h two pf j e, bo ll until it je s .

Seal in glasses.

M ULBERRY JELLY Unripe mulberries Sugar

Use nl ar unri mul rri s and ut s o y h d, pe be e , p the e into the preserving pan in the proportions of two pints l h of co d water to Six pints of berries. L ett e fruit cook sl wl for one ur en add an r uar c l o y ho , th othe q t of o d

n f r r r in ofl the a er a d simmer o an er u . a w t , oth ho St uic and add one un a suar ac in j e , po d of he ted g to e h p t mul rr of be y juice . l u a n r n i ain a d s ai in lass s. Bo p g , t to g e

Cover with paraflin.

M ULBERRY M A RM ALADE Mulberries Sugar

re rrie r m l and i F r F e the be s f o sta ks then we gh . o every pound take the same quantity of crushed lump A rr sugar. ange the fruit at the bottomof a large flat r ser in an nd en in l a s r the su ar r it. p e v g p , th p k e g ove Place the pan over a very slow fire and cook until a hic s ru is rme n il uic l for min t k y p fo d , the bo q k y a few u s r m in the scum. te , e ov g ur in ll l Po to je y g asses and seal. e es ams and reserves 8 J lli , J P 7

M USK-M ELON BUTTER 1 2 musk-melons P owdered cinnamon Sugar

as el and s e ml ns n cut m W h , pe e d the e o , the the into small pieces and put them into a large porcelain r m wi c l lined pan . Cove the th o d water and boil until tender. rain n rub m hr u a c lan er or r D , the the t o gh o d f uit ur ur d l u r ss. M as "e ad a as m c su r p e e e the p , h f h ga , and cook to a thick butter. r i n Flavor with powde ed c n amon to taste . A few

c e nutma s ma a if li e . hopp d e t y be dded, k d

Seal in jars.

M USK-M ELON PRESERVE 1 musk-melon 56 teaspoonful ground

2 sour apples I tablespoonful chopped 2 rose geraniumleaves preserved ginger teaspoonful ground cas Sugar sia buds

ar the ml n cut it in small iec s and n P e e o , to p e the in ce t it weigh . Cut the lemon to thin pie s and pu in the r ser in an en utin the mel n c r to p e v g p , th p o , ove

i c l a er and s ewun il en r. w th o d w t , t t t de A dd a les are and cutin small iec s the pp p d to p e , the s ic s r niuml a s and - ir s the w i p e , ge a e ve two th d e ght of 8 ann n reserv n and c n 8 C i g, P i g, Pi kli g

il of the melon in sugar. Bo quickly until the pieces r he r u l melon are transpa ent . Remove t ge ani m eaves in all i when they beg to f to p eces.

al ile in ars. Se , wh hot, j

ORA NGE AN D GRA PE JA M 8 s s ar 6 oranges 4 lbs. ( cup ) ug i ri ra s . e 2 lbs seeded rais ns 6 lbs. p g pe

Cut Ofi the thin rinds fromthe oranges and chop

i in d ee the ra es an n with the ra sins. Sk an s d g p d the c un il en er add the s ins c for fi ee min ook t t d , k , ook ft n ues add suar raisins ran e eel and s raine uic t , g , , o g p , t d j e fromthe oran ges.

l un l ic en e l in r en i s a a s. Cook g t y t th k , th j

ORA NGE A N D PEA CH JA M r n a 4 o a g es 1 % lbs. pe ches

eel r m e s e s and w i e r i ns r m the P , e ov e d h t po t o f o ran s en nearl c er wi oilin wa er and all o ge , th y ov th b g t ow to stan d over night . as the eac es nearl c er wi ilin wa er W h p h , y ov th bo g t , n r ni I n and allowto sta d ove ght . the morning remove in the sk s and pits. P ut the ran s and the ac s wi the li ur o ge pe he , th q o

r m in a reser in an and c for ir f o both, p v g p , ook th ty min utes. Then add an equal quantity of heated su ar and il un il hic stirrin r n g bo t t k , g f eque tly. ur in l Po to g asses and seal .

e es ams and reserves 8 J lli , J P 9

ORANGE AND PIN EAP PLE M A RM ALA DE 6 oranges 2 pineapples 15 4 quarts water

Wash the oranges and soak themin the water over il e in sam a r in the mrnin night . Bo th m the e w te o g until n r t en cut mint small i ces r urn te de , h the o p e , et themto the pan with the sugar and the pineapples cut il i ure s irrin all tim un il i fine . m t Bo the xt , t g the e, t jellies. Canned pineapple may be used if the fresh cannot be obtained . Other M ethods: ar r m s n ra P e, e ove the eye , the g te r All w the inea les s r in the uic . r p pp , p e e v g j e o th ee fourths of a pound of sugar to each pound of grated il ill i elli ur in rui . t s lass ars and f t Bo t j e , po to g j seal . Peel and grate or chop as many pineapples as es ire usin a sil er r or nife in the era i n d d , g v fo k k op t o . M easure or weigh and allow one pound of sugar to r Mix ell each pound of f uit . w and stand in a cool I n mrnin - place over night . the o g cook one half hour or un il so en u ut hr u a c ars ie t ft o gh to p t o gh o e s ve . train re urn an and c n inue c in S , t to the p o t ook g, stirrin c ns an l for one- al ur or l n r un il g o t t y h f ho o ge , t

' itis a clear amber jelly that will tll cken into a paste i as tcools. l P utinto smal jars and seal when cool. 0 ann n reserv n and c n 9 C i g, P i g, Pi kli g

ORAN GE JELLY 2 sweet oranges 1 lemon I o bitter orang es Sugar

as and wi the rui t en cut it u r uhl W h pe f t, h p o g y r it en u r l r into a basin . Cove w h t q a ts of co d wate f - and allow to stand or twenty four hours. Then boil

entl for ur urs and s rain o er ni r u a g y fo ho , t v ght th o gh

ll M asure the uice and all w one oun je y bag . e j o p d of il n sugar to each pint of juice . Bo the juice for twe ty minu s en add the su ar w ic s ul a e een te , th g h h ho d h v b ri l f r heated and boil b sk y o ten minutes.

Pour into jelly glasses and seal . A nother M ethod: as i e and ra ten i r W h, w p g te b tte ran es swee ran es and one lemn cut u o g , two t o g o , p r u l in a asin and ut in a reser in an o gh y to b , p to p v g p with just enough cold water to cover and float the

r m the P uton the fir d fruit f omthe botto of pan . e an

- boil gently for two and one half hours. Press through a fine sieve or through a fruit press. M easure the juice and allow one pound of sugar for each pint of juice . Boil the juice and the sugar which has been heated ues ur in la es an l r min ss d sea . fo a few t , po to g ,

ORAN GE M A RM ALA DE 6 bitter oranges 6 pints ( 1 2 cups) water 2 sweet oranges Sugar 2 lemons

2 ann n reserv n and c n 9 C i g, P i g, Pi kli g

PA RSLEY JELLY Sugar

a e a uan i r s arsl as ut in a T k q t ty of f e h p ey, w h, p r in i s r l and r ss it n . er p e e v g kett e , p e dow Cov w th c l a er il n l for hir minu s n ur o d w t , bo ge t y t ty te , the po r u ell th o gh a j y bag twice . M easure the juice and for every pint allow three ur s a il i e fo n fo th of pound of sugar. Bo the juc r twe ty minu s n add ea s r n il for ten te , the the h ted uga a d bo minutes. r l Pou into g asses and seal .

PEA CH BUTTER

ri ac s un il en er mash rub Cook the d ed pe he t t d , , r u a si or r ss r u rui r ss als th o gh eve, p e th o gh f t p e " o ress r u can ac s add the suar and p th o gh the of pe he , g c o sl l for urs in car ul a it s o k ow y two ho , be g ef th t doe notburn . ur in riliz rs d Po to ste ed ja an seal .

PEA CH JE LLY P eaches Lemons Sug ar For peach jelly select peaches notquite ripe enough R ub O i r cl f r ea in . R wn a u o t g the do w th o gh oth ,

tin i c s sa in the i s. er i a r and cu p e e , v g p t Cov w th w te e es ams and reserves J lli , J P 93 co sl l cl s l c v r d un il rui is ok ow y, o e y o e e , t the f t quite in ll a n ll so . ur a b a d a ri ft Po to je y g ow to d p . n all uic is rac d masur n Whe the j e ext te , e e , a d to r cu uls uic all one un eve y two pf of j e , ow po d of sugar i and the stra ned juice of one lemon . su ar in the n a and lac the uic Set the g ove to he t , p e j e f r unc re r the fire . o en minu s add ove d ove Cook tw ty te , a suar s ir un il iss l c for five the he ted g , t t d o ved , ook

minu s t en s rain in lass s and c r w n c l . te , h t to g e ove he o d Peaches never make a firmjelly that will retain its s a n urn d r ma ml or lass but no h pe whe t e f o o d g , ll is mre elici us for ca e fillin s sauc s u in je y o d o k g , e , p dd gs r i o cand es. A nother M ethod: Wash one peck of peaches and ut in i ce i e m dr . C s i u elin w p the y to p e w tho t pe g, i t ei r and discard all the p ts bu ght . C ush these and l in r add rui . ace s r in an add to the f t P the p e e v g p ,

one uar a r and c un il n r. rain q t of w te , ook t te de D , il s ru a ain for fif n minu s s rain and add bo y p g tee te , t one tablespoonful of lemon juice for each two cupfuls uic and an ual amun a su ar t n of j e eq o t of he ted g , he f allow to cook or ten minutes. s and see if it ill ll if not oil two or r Te t w je y" , b th ee minutes longer.

PEAR AN D BARBERRY PRESERVES

Sugar ann n reserv n and c n 94 C i g, P i g, Pi kli g

ree the ar rries r m the s ems en i F b be f o t , th we gh m and ma e a s ru i same amun the , k y p w th the o t of su ar all in one cu ul wa er cu uls g , ow g pf of t to two pf

r of suga . When the syrup is clear put in the barberries and boil for fifty minutes "as soon as the barberries are m i cooked take the out w th a skimmer. N ow put as many peeled and quartered pears as there are bar

rries in the s ru and il un il n er en be to y p bo t te d , th mo t d i th r rri take the u an mix w th e ba be es. Boil the syrup for thirty minutes longer and pour l r immediate y ove the fruit .

Seal .

PEA R A N D CRAN BERRY M A RM ALAD E

l 8 s 4 quarts pears 4 b s. ( cup ) brown sugar 2 quarts cranberries

P ut the su ar in a r ser in an add ears g to p e v g p , the p , r and eele an d c un il al ne t en add co ed p d , ook t h f do , h i the cranberries and cook until thick . Th s will re n minues quire twe ty t .

PINEA PPLE A N D A PRICOT M A RM AL ADE Sugar 1 large pineapple l as the a ric s w ll but not m. W h p ot e , do pee the

r a em in al s sa in t rn ls. B e k th h ve , v g en of the ke e

6 ann n reserv n and c n 9 C i g, P i g, Pi kli g

PINE APPLE AN D VEGETA BLE M A RROW JAM 1 can or 1 fresh pineapple Sugar Salt

Cutand l e a l marr s i and ut pee the v get b e ow , we gh p in sal a r all win a l s nfuls sal to t w te , o g two t b e poo of t to one all n a r n setin a c l lac r ni g o of w te , the oo p e ove ght . rain dr m and cut in i c s a u D , y the , to p e e bo t two inc s lac s in a lar ar r hes quare . P e the e ge e thenwa e is and ac un marr all t r - ur d h , to e h po d of ow ow h ee fo ths of a pound of sugar and to three pounds of marrow ll one can i l cut in uar s a ow of p neapp e to sq e . A dd the pineapple juice and leave for twenty-four il ill cl r. is . hours. Bo t ea Th takes about two hours r Seal in ja s.

PINEA PPLE CONSERVE Sugar-loaf pineapples Sugar

e l the in a les r m e s and cut P e p e pp , e ov the eye , in hick slices u and n ins ea acr ss in to t , p dow t d of o , order not to use the hard core "scald in clear water until n r en add - ir s cu ul suar te de , th two th d pf of g to ac cu ul the a er in ic it was scal e e h pf of w t wh h d d , r urn fire and en s ru i c n et to the , wh the y p s ooked dow hic add the rui and c for ir minues t k , f t, ook th ty t "

ac in ars and c r it the s ru . p k j , ove w h y p en r a use if re erre dr drain and r ll Wh e dy to , p f d y, o

r in suga . Fruits for conserves should always be just ripe e es ams and P reserves J lli , J 97 and of the best quality"use porcelain-lined pans in ir r i n and ei er sil r ara or n s ns. the p ep t o , th ve woode poo ranula su ar is s for all c ns r G ted g the be t o e ves.

M A A N D A M A M A A PLU , PPLE PE R R L DE P lums P ears Sugar

cal lums and l em cut in and re S d the p pee th , two m n n ac in la rs al rna l ove the sto es. The p k ye te te y i l and slic a l s and ars a in as w th pee ed ed pp e pe , dd g muc suar as re is rui h g the of f t . Se on ac ran e and c v r sl l t the b k of the g , ook e y ow y m until s ooth and thick . in s Seal jar .

PLUM JE LLY Plums Sugar

as and rain lums utt min a r s r in W h d the p , p he p e e v g tl it us n u c l a r c r em and ket e w h j t e o gh o d w te to ove th , let m il until ui en r en rain but the bo q te t de , th d , do z r th ll ill nots u o e e w notbe clear. q ee e , j y

M asure the uice and ut it on oil ut e j p to b , p the same amount of sugar in Shallow pans in the oven

a and n the uic has oile for n to he t , whe j e b d twe ty minu s s ir in the su ar en the uice ils te , t hot g . Wh j bo again pour into scalded jelly glasses set in a dish of r hot wate . l il Sea wh e hot . 7 8 ann n reserv n and c n 9 C i g, P i g, Pi kli g

PRESERVED CAN TAL OUP E S Yellow cantaloupes or musk Sugar Water

Select the large yellow variety of cantaloupe or the old-fashioned muskmelons when they are begin nin ur li ll ri l g to t n a ttle ye ow in pening . Pee the thin u r rin and cut a er hin slice n s e s o te d, v y t ext the e d " cut the sec i ns in ieces one inc hic and ut t o p h t k, p theminto a preserving pan with six pounds of sugar f r A n - n r ten un s o ui . dd o e al all wa e to po d f t h f g o of t , cover and boil until the melon becomes clear and transparent . em e the c r and til ru i R ov ove boil un the sy p s thick . l in r Sea ja s.

PRESERVED CHERRIES Morello cherries Sugar

ne the c erries and if mrell or ie c rri s Sto h , o o p he e are use all w one cu ul su ar er un d , o pf of g to ev y po d rui if cx- ear s one- al cu ul su ar e er of f t" h t , h f pf of g to v y pound of fruit. P ut the c rries in a r ser in e le c er he to p e v g k tt , ov themwith the sugar and let them stand for two

urs en lace er a m ra e fire and rin ho , th p ov ode t b g to boiling point .

Skimand seal in jars. ther M ethod: i e and s ne s me c erries A no W p to o h ,

I oo ann n reserv n and c l n C i g, P i g, Pi k i g

ci r n and n suar is iss lve ur the t o , whe the g d o d, po the ru r ci r n and c for one- r l n r sy p ove the t o ook half hou o ge . n skimout rui and s r a on a la er The the f t p e d p tt , letting it stand in the sunshine or in the oven while r i and l mns are a e ru the ais ns e o dd d to the sy p . Use m r l three le ons and one pound of aisins. The emons should be sliced thin and the seeds rejected . Cook

until a ric ic s ru r sul s. urn ml n h, th k y p e t Ret the e o s ru c for fi n minues l n r en to the y p, ook ftee t o ge , th r divide into ja s and seal . M elon preserve is usually made with the melon cut in ice but itis far mr lici us n ra d , o e de o whe g ted , nd s ru and a rin s r r a the y p fl vo g penet ate quicke . Cook the grated citron melon in a rich syrup flavored with ra l m rin r l g ted e on d and st ained emon juice . One al l mn cu uls suar i ll h f e o to two pf of g s a good a owance .

PRESERVED CUCUM BERS 3 large cucumbers Lemons Sugar Whole ginger Water

as cucumers ut min a s r n rin W h the b , p the to t o g b e,

c r and set asi for five a s. rain d ove , de d y D an wash in c l a r and ut t min a sauc an c r o d w te p he to ep , ove wi sal wa r ut on lid and all s an th ted te , p the , ow to t d over a slow fire until the cucumbers are thoroughly r n n r m r m fire nd let g ee , the e ove f o the a stay in the an until l p co d . e es ams and reserves J lli , J P I O I

uar r ac cucumer r m all nd Q te e h b , e ove the pulp a see s and all i c s s an in a an of c l d , ow the p e e to t d p , o d a r for a s n n the r wi d c a i a a a . w te two d y , h g g w te t ce y r un cucum r all one un su ar To eve y po d of be ow po d of g , cu uls at r the hinl ar rin on two pf of w e , t y p ed d of e lemon and two or three pieces of Slightly bruised n r il u ar a r n r d l m l i . s i an n who e g ge Bo the g , w te , g ge e o rin r for ten minu s n ut in i c s d togethe te , the p the p e e cucum r ll in m r main for k a s. of be , ow g the to e two wee Every two or three days pour 05 the syrup and re oil it ac im a din a li l mr su ar so a b , e h t e d g tt e o e g , th t

at the las a ic s r n s ru is ain . t th k , t o g y p obt ed Be careful always to have the syrup quite cold before

pouring it again over the pieces of cucumber. A t the end of the two weeks putthe cucumbers and syrup riliz ars d c r into ste ed j an ove .

PRESERVED CURRA NTS WITHOUT COOK ING

r 1 quart currants 1 5 4 lbs. (3 cups) suga

Stem the currants and crush each berry with a silver fork"then to two cupfuls of crushed currants add three cupfuls of sugar and stir with a wooden All s an for w n spoon until well mixed . ow to t d t e ty

ur ur s irrin r uen l n fill in s riliz fo ho s, t g f eq t y , the to te ed

glasses and cover. The preserve will ferment if each berry is not crushed . A nother M ethod: Press fresh fruit through a fruit 10 2 ann n reserv n and c n C i g, P i g, Pi kli g

press or a colander fine enough to take out all the in A dd n e ual an i su r sk s and seeds. a q qu t ty of ga n r min en n a d sti for thirty utes with a wood spoo . sure a the suar is well iss l e as a is the Be th t g d o v d , th t re n ur the i ure in s ril sec t of success. The po mxt to te ized lasses nd set awa in a c l dr lac un il a g a y oo , y p e t r rme r to hin sua crus is e . t , g y t fo d ov the p

Then cover and keep in a cool place .

PRESERVED GIN GER Green ginger or dried ginger Sugar roots

r r i i Cove the ginger well with wate . If t s green s a for ir minues but if r s are rie o k th ty t , the oot d d ll n r l h r n in r a ow o e hou. Boi t e g ee g ger fo thirty r f r minutes and the dried oots o one hour.

h in r r Slice t e g ge and st ain the water. To one cupful of the water allow three fot of a cupful of sugar and boil for thirty minutes or until

r a rich sy up is formed . A dd the sliced ginger and l n il l boi ut c ear. l in r Sea ja s.

PRESERVED ORA N GES Oranges Sugar

as and dr an num er ran es r W h y y b of o g , g ate usi e rin s r sli l us en u r m o t d d ve y ght y , j t o gh to e ove usi in nd rea oil c l P dark o t de sk a b k the e ls. ut

ann n reserv n and c n 104 C i g, P i g, Pi kli g

l rin sl l ilin in s iman d simmer kett e, b g ow y to bo g po t, k

until en r n can at nce . t de , the o Time required in the cooking may vary fromten to

hir minu s acc r in ri n ss the rui . t ty te , o d g to the pe e of f t

PRESERVED RASPBERRIES Raspberri es Sugar Water

Pick over the raspberries carefully and put them A ll c l er run on em in clean ars. a to j ow o d w t to to th , and rinse by turning the jar upside down and allowing r i the wate to run outtw ce . L a lass c r on the the ars seton a y the g ove top of j , dr tin or on as es s ma s in a m era en and y , b to t , od te ov , The en mus allow to heat through thoroughly . ov t not or the rri s ill c muc and be too hot, be e w ook too h spoil in shape . Have ready a syrup made by boiling two cupfuls wa er i two cu uls su ar for en minues of t w th pf of g tw ty t , ur it in the ars c er at nce and w en c l po to j , ov o , h oo brush around the rubber rings with melted parafin .

P R E SE R VI N G FRUIT WITHOUT HEA T Strawberries or peaches Sugar

re are the rui and ac in s erilize ars as P p f t , p k to t d j en the tightly as possible without crushing it. Wh ars are a u one- al ull fill u all cr ic s j bo t h f f , p the ev e e es ams and reserves 10 J lli , J P 5

i suar n fill th ars s it rui w th g , the e j to the top w h f t and add all the sugar that can be shaken into them. Cover with rubbers and tops and bury the jars in the ground . The earth should be three inches above the tops of the jars. Allow to remain in the ground for three months

PRUNE AN D ORA NGE JA M Prunes Sugar

Wash some prunes thoroughly in both hot and cold m u a er en cut r m i s. P ut a r w t , th f o the p t the e t th o gh a food chopper and to each cupful of chopped prunes take one cupful of cut orange . A dd the grated rinds o - l of ne half of the oranges used . Add one tab espoon ful su ar ach cu ul ran and two cu of g to e pf of o ge , to p - r fuls of prunes add one half cupful of wate . tir ell t er s an in a sauc an at ac S w toge h , t d ep the b k l i ran e and et amsimmr un il t c . of the g , the j e t h k in ell l Seal j y g asses.

PRUNE BUTTER

as the run s r u l s a min c l W h p e tho o gh y , o k the o d a r r ni n simmer until n er r mv w te ove ght, the te d , e o e 106 ann n reserv n and c n C i g, P i g, Pi kli g the stones and rub through a sieve or press through A d ra e rin the s raine rui ress. d a f t p the g t d d , t d juice of the lemon and the sugar and cook until

Seal in jars.

PRUNE M A RM AL ADE

es 1 emn lbs. prun l o 6 large apples 1 cu suar 5 4 lb . ( p) g

elec fine run s en as and s a min S t p e , th w h o k the water over night . Steamor stew themgently until r r l n r usin en u a e c e . Set asi e un i te de , g o gh w t to ov d t cool enough to handle "remove the pits. urn the an add the a les are c re Ret to p , pp , p d , o d and Slice su ar the s raine uices the ran e d , the g , t d j of o g and lemn and c a marmala e s irrin cca o , ook to d , t g o h ur m sionally that t e mixt e ay be smooth . tin lass s or ars and c r at n P u to g e j ove o ce .

PUM PKIN BUTTER

2 a 5 lbs. pumpkin t blespoonfuls ground s r i r 6 lbs. (I 2 cup ) suga g nge 6 lemons 2 tablespoonfuls ground cinnamon

l and cut fine the um in add the in er Pee p pk , g g , cinnamn ir and ll s er o and s gar a ow to tand ov night .

nn n reserv n and c n 108 Ca i g, P i g, Pi kli g

ow add uinc its Scald well and drain . N to the q e i suar ll-drai ned um in and we ght in g , the we p pk , the s d c r s the uinc s hic juice of the skin an the o e of q e , w h have been well cooked in water and strained . Cook l h slow y until t ick . l Sea in jars.

QUIN CE BUTTER

Sugar

as and rub z r m uinc s n l W h the fuz f o the q e , the pee

and c re reservin the s and the arin s . r o , g eeds p g Cove em i a r simmer ir minu s en s rain th w th w te , th ty te , th t

r th ough a fine sieve or drip bag . P utthe small iec s Slic uince in his a din p e of ed q t , d g li l m r r en l un il a tt e o e water if necessa y . Cook g t y t nearl s n add a u the same amun y oft, the bo t o t of good in c a les le and c re . ook g pp , pee d o d Their cores and parings can be cooked with those in of the qu ces. en uinc s l s are suflicientl s Wh the q e and app e y oft, rce m r u a rui ress a in a li l a r fo the th o gh f t p , dd g tt e w te if sti m is mi ur fl s r u il . too to a h th o gh eas y Cook th xt e , s irrin re uen l i a en s n un il ui t g f q t y w th wood poo , t q te hi c en add al its ul in ranula su ar and t k , th h f b k g ted g , - cook slowly for one and one half hours. r i r Tun nto ja s and seal . e es ams nd J lli , J a Preserves 109

QUIN CE JELLY

Sugar

I n ma in uinc ll c r the arin s and k g q e je y, ove p g the c r s r m uinc s wi c l a r a in a o e f o the q e th o d w te , dd g s man mr l uinc s cutin small iec s i u y o e who e q e p e , w tho t

immer for s ral urs a in mr a r as it S eve ho , dd g o e w te ile th r n cooks away . Wh e use of the seeds da ke s the ll s m a c n ain so muc c s je y o ewh t , they o t h of the pe to e , or ell in rinci l a ms us e rs re er j y g p p e , th t o t ho ek epe p f n r du so ul ur in use m. e c a to the Wh e ed to ft p p , po to i I n th a ll ba and let ra n r ni . e mrnin je y g d ove ght o g, il the uic for wen minu s il the suar bo j e t ty te , wh e g , is un for un a in in n . po d po d , he t g the ove A t the end n minu s urn suar in of twe ty te , t the g i uice stir un il issol e r m s n w th the j , t d v d, e ove the poo , c for five minu s l n r t n urn in lass s ook te o ge , he t to g e and seal when cold .

QUIN CE PRE SERVES

5 lbs. ( 10 cups) sugar 1 peck sweetapples 1 pint (2 cups) water l d Wipe the qirinces and the app es. Pare an quarter a l s are and c r uinc s cut t min the pp e , p o e the q e , he to eighths and place the fruit in a preserving pan in alternate layers with the sugar"add the water and r ni allow to stand ove ght . 1 10 ann n reserv n and c C i g, P i g, Pi kling

I n the morning place the pan over the fire and c il the rui is n r s r ook unt f t te de and the yrup clea . r Seal in ja s.

RASPBERRY A N D A PPLE JA M

3 lbs. lump sugar

4 lbs. apples 1 pint (2 cups) water

el and c re the a l s cut emin in slic s Pe o pp e , th th e , and puttheminto a preserving pan with the sugar and l the a r. ace on the fire rin ilin in w te P , b g to bo g po t and boil for fifteen minutes"then remove to the side r i the an and let simmr. c the ras erri s of ge e P k pb e , add emand let amsimmer un il it lli th the j t je es.

Seal in glasses.

RA SPBERR Y JA M Ripe raspberries Sug ar White currants

ic ofl the s alks and setasi e al the ras rri s P k t d h f pbe e , c sin the es the remain er i one- al hoo g b t , d , w th h f pound

w i e curran s eac un erries crus in of h t t to h po d of b , h P tth i a cloth so as to getoutall the juice . u e juce in a porcelain-lined pan with three-fourths of a pound of sugar to every pound of juice and allow the same n f r e r rem qua tity o ve y aining pound of berries. il su ar and uice for en minues s im Bo the g j tw ty t , k min r ull n ut in l rui and il g ca ef y , the p the who e f t bo

for ten minues l n r s in a li l on a sauc r. t o ge , te t g tt e e

e es ams and reserv s J lli , J P e I I 1

Divide into sterilized jars and cover with melted

' r pa aflm. A nether M ethed Take two cupfuls of red currant juice and place it in a preserving pan with seven in i in irrin un s suar. r lin s po d of g B g to bo g po t , t g A s s n steadily all the time . oo as the syrup boils add six pounds of picked ripe raspberries and continue to boil for twenty minutes.

RASPBERRY JELLY Sug ar

ic and i h ras rries lac min a P k we g the pbe , p e the lar e c re ar s an the ar in a sauce an b ilin g ove d j , t d j p of o g a er and c n l for one ur n s rain w t , ook ge t y ho , the t r r r r th ough a f uit p es s o strainer. M easure the juice and to each pint allow three f r ur s a un suar. il o n minue fo th of po d of g Bo twe ty t s, then add the heated sugar and boil for five minutes

Pour into glasses and seal .

RHUBARB AN D FIG MA RM ALADE

1 lemon

as and dr r u ar cut in in i ce W h y the h b b , to ch p e s and cook it for fifteen minutes with one-half cupful 1 1 2 ann n reserv n and c n C i g, P i g, Pi kli g

r fi l n the almn s a e . as and dr s a c of w t W h y the g , b h o d , and pass both through a food chopper. A dd the sugar and boil all together for thirty

A dd raine le n uice ur in minues. s m t the t d o j , po to

ars and seal w en c l . j , h o d A nether M ethod: Wash and dry one pound of figs and ree un s r u ar en cut min th po d of h b b, th the to small pieces and put theminto a basin with three un s suar the ra e rin and s rain uic po d of g , g t d d t ed j e l M an r ni . P t of one emon . ix d allow to stand ove ght u r into a p eserving pan and simmer for thirty minutes.

Seal while hot .

I RHUBA RB AN D GIN GER PRESERVE N O .

l . r ar r d in r 4 bs hub b }4 lb . p eserve g ge 8 cu s r wa er 4 lbs. ( ps) uga 1 gill cup) t can ie l mn l 5 4 lb . d d e o pee

s firm red s al s r u ar as and dr Choo e , t k of h b b"w h y t in n well with a cloth . Cu six inch le gths and lay n r r f r l n themo platte s to d y o two days. Chop the emo peel and ginger and put theminto a preserving pan

i suar and a er. il for five minu n w th g w t Bo tes, the add r u ar and let il for hir minu irrin h b b bo t ty tes, st g l as litt e as possible . al in las Se g ses.

A AN D N RHUB RB GI GER PRESERVE N O . 2 Rhubarb Sugar Ginger

1 1 ann n reserv n and c n 4 C i g, P i g, Pi kli g

RHUBARB AN D STRA WBERRY PRESERVE

2 uar r 2 s q ts hubarb 1 lb . ( cups) ugar 1 pint ( 2 cups) strawberries 1 pinch baking soda

as and dr r u ar cutin small i c s en W h y the h b b , p e e , th s ew it in a li le r and n almos n add t tt wate , whe t do e the r rri f in n s a s . or hre m u s add t wbe e Cook t e te , the

l Seal in g asses. If rhubarb jelly refuses to jell it is wise to add li tl r aric a i or i rin n r a t e ta t c d the wh te d of a o ange .

RHUBA RB BUTTER 1 gallon rhubarb 1 lemon

lb . raisins cu s ar I 2 lbs. (4 ps) ug 3 oranges

r u ar raisins ran s and l mn Chop the h b b , , o ge e o , utin a r s r in le i suar and c p to p e e v g kett w th the g , ook for one ur or un il r r ho t the butte is nea ly smooth . ur Po into jars and seal .

(P I E P L AN T) RHUBAR B M A RM ALADE

bs. lanc c al 4 l rhubarb lb . b hed hopped I gill cup) water monds lemns l n r extract 5 o 1 oz. bott e gi ge

6 lbs. ( 1 2 cups) sugar

r u ar and cutin small iec s Wash and dry the h b b p e , add a r c rin s l mns and il n w te , hopped d of e o , bo twe ty e es ams and reserves I 1 J lli , J P 5

u n er minu s . add s ar almnds and i te Now the g , o , g g

es r m fi n w It tak f o ftee to t enty minutes. P ut into jars and seal . A nether M ethod: Cut two pounds of rhubarb into

small i ces add one and ne al un s suar p e , o h f po d g , rinds and pulp of six oranges and one lemon and put

into a preserving pan . Boil down until the mass is

hic and sm s irrin r un l . t k ooth , t g f eq e t y

RIP E TOMATO CONSERVE Ripe tomatoes Sug ar

l ma es rs s h mand t r a a Pee the to to , p e t e h ow w y as

much as possible of the seeds and juice . To seven pounds of the firmfruit add five pounds su r and c sl l t r for a u urs a . of g , ook ow y toge he bo t two ho us e re it is ne add ur as lemns cut J t b fo do , fo w hed o

u fine . e th p R ject e seeds .

When thick pour it over the fruit and seal in ster il ized jars.

ROSE HIP JELLY

Sugar

a r i n are red and lum G the the h ps whe they p p , n w r e utt emin al es n the ash and d y th m. C h h v le gth 1 16 ann n reserv n and c n C i g, P i g, Pi kli g

is it a s ar n ni e and r m i s and w e w h h p pe k f , e ove the p p l litte hairs. Weigh the Skins and puttheminto a preserving pan i w th just enough water to keep themfromburning . er and c until en er en s rain i u Cov ook t d , th t w tho t

M asur the li ui and il it for ten minues e e q d bo t , then add two cupful s of sugar to each pint of juice and il un il the s ru elli s on a s n bo t y p j e poo . re erre suar a r and rui ma be If p f d , the g , w te f t y r cooked togethe until the hips are soft . It is then strained . A nother M ethod: Stew the prepared hips in a little

r il n ei e and a e sa wate unt te der. W gh th m t ke th me wei e e a le marr w cut in small iec s ght of v g t b o , p e " add nearly the combined weight of both in lump suar and il for hir minues g , bo t ty t

Seal in small glasses.

ROSE LEA F CONSERVE Rose leaves Water or rose water Sugar Orang e flower water

ut r s s n in ull l m ull out al s C the o e whe f b oo , p the pet , r on a r dr M a s r i and sp ead t ay to y. ake y up w th two pounds of lump sugar and as little water or rose water as possible un s ri d r s l a es as m Weigh two po d of d e o e e v , w h the r minu in ilin a r n rain and dr fo a te bo g w te "the d y,

1 18 ann n reserv n and c n C i g, P i g, Pi kli g which time it should be fairly sweet and trans

I tmust be remembered when using saccharine as a substitute for sugar that it is three hun dred times as sw as the la r so ha itis a s lu l ssen ial eet tte , t t b o te y e t to measure it carefully and dissolve it thoroughly" twenty-six grains of saccharine are equivalent to one un su ar and it is usuall sol in a l i s po d of g , y d t b o d i hin as nearl as ssi l rains so a we g g y po b e two g , th t thirteen of these tabloids go to one pound of sugar. When sold in powder it is usually accompanied by a small measure ic n fille le el re resen s , wh h whe d v p t two r l l re ill grains. If nottho ough y disso ved the w be tiny atoms of the most nauseating sweetness through the

The la ine is a d i e and marmalade . ge t dde to g v body stiflness to the preserve . Saccharine with the addi tion of the gelatine can be substituted for sugar in many cases.

SCOTCH MA RM ALA DE I 2 firmoranges Sugar 6 ripe lemons

as and dr the ran s and lemns n slic W h y o ge o , the e l r m emas hin as ssi e e in the s s . P ut th t po b , ov g eed theminto a preserving pan with three pints of cold f r f water to every pound o f uit . Let stand or twenty ur urs en il until n r and let s an for fo ho , th bo te de t d - another twenty four hours . e es ams and reserves 1 1 J lli , J P 9

Add one and one-fourth pounds of sugar to every un oil rui and il un il c i s are po d of b ed f t , bo t the h p l l transparent and the syrup wi l je ly . Remove fromthe fire and when cold putinto glasses and cover with paraflin .

A nether M ethed: in i er ran es ur lemns N e b tt o g , fo o , r s ran es ur uar s a r ei th ee weet o g , fo q t of w te , ght

un s crus e lum su ar and one in lass ul po d of h d p g , w eg f r n Cut acr ss rain the ran es and of b a dy . o the g of o g the lemns as finel as ssi le lace in a e cr c o y po b , p de p o k , add the a er and all s an for r - i w t , ow to t d fo ty e ght urs en add the suar and oil for one ur a in ho , th g b ho , dd g the brandy when nearly done .

SPICED CRAN BERRIES 1 tablespoonful ground all r wn suar 3 % lbs. (7 cups) b o g 1 pint ( 2 cups) vinegar 1 tablespoonful ground 1 tables poonful ground cinnamon cloves tablespoonful ground

il the suar ine ar and s ices for wen Bo g , v g p t ty minues en add the cran rries and il sl l t , th be bo ow y for two hours. r Seal in ja s. ann n reserv n and c n 120 C i g, P i g, Pi kli g

SPICED CURRAN TS

I

i er 4 lbs. (8 cups) sugar S ng 1 pint (2 cups) vinegar 1 tablespoonful powdered I tablespoonful powdered cinnamon 1 tablespoonful powdered

P ut curran s suar vin ar and s ic s in a the t , g , eg p e to

r s r in le all il en simmr n l p e e v g kett , ow to bo , th e ge t y for forty minutes .

Pour into glasses and seal .

SPICED FIGS

1% lbs. cups) brown 4 sticks cinnamon sugar 1 tablespoonful cloves I teaspoonful mace

For s ic fi s bu l se fi s ra r t an the p ed g , y the oo g the h s ic av en r ss t u la r tho e wh h h e be p e ed, ho gh the tte ri fi may be used . If the d ed gs are used soak them in r er ni a r en ain. ov ght w te , th d il ine ar and suar until ic add Bo the v g g th k , the Cinnamn r en in small i ces cl es alls ic o b ok p e , ov , p e , and mac n add fi s all simmr sl l e , the the g , ow to e ow y - for one and one ur urs ur in ars and seal . fo th ho , po to j , S gleed Fruits: To eight pounds of fruit allow four

12 2 ann n reserv n and c n C i g, P i g, Pi kli g

r r r th ough fruit p ess. Remove any seeds f om the ul s add one- al cu ul vin ar ut in a re p p , h f pf of eg , p to p ser in le c un il s and add r s v g kett , ook t oft, to e t of mixture . r Seal in ja s.

SPICED PEA CHES

oz. c v 7 lbs. peaches lo es n 2 r 1 pint ( 2 cups) vi egar ozs. b oken cinnamon

6 cu s r oz. 3 lbs. ( ps) ug a allspice

cal the ine ar su ar and s ices en ur er S d v g , g p , th po ov A ll s an for - the ac es . n ur urs pe h ow to t d twe ty fo ho ,

rain ofl scal a ain and ur r the rui en d , d g , po ove f t, th l for e - ur r etstand again tw nty fo hous. il all e r until ac s are en er n Bo tog the the pe he t d , the r putthe peaches into ja s. il the s ru until ic n en ur r Bo y p th ke ed, th po ove the l fruit and sea .

SPICED QUINCES

2 eas nf ll" 7 lbs. quinces t poo uls ground a r 4 lbs. (8 cups) suga spice 1 pint (2 cups) vinegar

1 teaspoonful ground cloves

r n P Pare and co e the qui ces. ut the vinegar and r n il M ix s ices an ivi suga o to bo . p d d de into four ut ac in li l r ar s. P a s ua muslin p t e h to tt e q e of , tie e es ams and reserves 12 J lli , J P 3

i r r t l t n t r wt min wi su a an in a . ght y, he h o he th g d v eg When mixture is hot add quinces"bring all to boiling in r m r mfire and urn car ull in s n po t, e ove f o t ef y to to e r j a . n in l Sta d cool p ace over night . Next morning drain all the liquor fromthe quinces in res r in l s an it er md era fire to p e v g kett e"t d ov o te , and when boiling hot pour itback in jar over quinces. Next day drain and heat again as before "do this for nine consecutive days "the last time boil the li u r n un il ere is us sufli cient c r rui q o dow t th j t to ove f t . A r il dd the fruit to it"b ing the whole to a bo , divide into jars and seal

SPICED RHUBA RB

I teaspoonful ground cin D amon 1 pint ( 2 cups) vinegar 1 teaspoonful ground cloves 1 pint ( 2 cups) brown sugar I teaspoonful ground all 1 teaspoonful sal t 1 teaspoonful ground gin 54 teaspoonful grated nut ger meg

as s m r u ar l it if necessar and cut W h o e h b b , pee y , i itin p eces . M easure five quarts and stew till soft in a little a r en add one cu ul c e ni ns ine ar w te , th pf of hopp d o o , v g ,

ar sal and s ic s . sug , t p e 2 ann n reserv n and c n 1 4 C i g, P i g, Pi kli g

il all r ill airl hic s irrin ccasi n Bo togethe t f y t k, t g o o ally to prevent burning . r n P utinto ja s a d seal .

STRA WBERRY BA R -L E -DUC Perfect strawberries Sugar

Three things are indispensable in making straw

— - fir i r n s suns in err bar le duc. s s s a b y The t t o g, te dy h e, the s c n la ers or la es ir l n e o d , hot p tt p t , the th d p e ty - of window glass.

The rui S ul a r the su ar ur . f t ho d be of good fl vo , g p e r i ll To every pound of f ut a ow three cupfuls of sugar. a su ar on la es in the en a in car not He t the g p t ov , t k g e r r to let it melt o get too b own . It should be as hot i l as poss b e without melting . Spread a thin layer of hot sugar over the bottoms la ers or e la s t en a la r rui of hot p tt de p p te , h ye of f t r r and then anothe layer of suga . Cover the platters with a clean sheet of window glass and place outdoors in the hot sun or in a sunny he rui is u rs itmus be r window . If t f t o tdoo t b ought in when the sun sets and putin a dry place indoors. I n Return to the sun in the morning . a few days the fruit will grow plump and firmand the syrup lm ll a ost a je y . l r Pack in tumb e s and seal . the s ru is not ic il un il cl ar and hic If y p th k , bo t e t k

n n ur in the lass s v r rui . e ed , the po g e o e the f t

126 ann n reserv n and c n C i g, P i g, Pi kli g

res r in an s ir un il the suar is issolve ri p e v g p , t t g d d, b ng

minu s or un il the s ru runs r m s n in a te , t y p f o the poo thread . P ut in rui rin sl l oilin in the f t , b g ow y to b g po t, urnin rui r n l r m im im and t g the f t ove ge t y f o t e to t e , il un il s ru uickl stiflens n l r bo t the y p q y o a co d sauce .

Pour into jelly glasses and seal .

STRA WBERRY JELLY Sugar

firm r n Use c sli l u rri r . P ut , pe fe t , ght y de pe f uit into a preserving pan and letstand on the back of the ran e un il m r r uic a ss out. ain g t the j e y be p e ed St , ll r and to each pint of juice a ow one pound of suga . il uic for n minu s add su ar Bo the j e twe ty te , the g , ic s ul a een ea in n and il wh h ho d h ve b h ted the ove , bo r fi minu l r fo fteen tes onge .

Seal when cold .

STRAWBERRY PRESERVES D ark red firmstrawberries Sugar

ull rri s lac mon a si s rin l H the be e , p e the eve , p k e r r i ll i a e m e r and en a drain . w th w t to e ov the g t , th ow to - M easure two and one half cupfuls of berries. P ut two cupfuls of sugar and one-half cupful of water in a sauc an and rin ilin in n add to ep b g to bo g po t , the rr the be ies and allow themto heat through . Boil e es ams and reserves 12 J lli , J P 7

uic l for ten minu s s akin an r msi q k y te , h g the p f o de r i to side butdo notsti w th a spoon . m r m fire and i a s rilize s o n Re ove f o the , , w th te d p o or r li rri s in lass s fillin m r e fo k , ft the be e to g e , g the th e l n r urt s ull . il s ru for five minues fo h f Bo the y p t o ge , n our er rri s fillin u lass s the p ov the be e , g p the g e

All s an for s m im or un il rri s ow to t d o e t e , t the be e have settled""then fill up with any of the left-over

Cover with melted paraffin and glass

SWEET POTA TO BUTTER

2 in s cu s wa er 10 lbs. mashed sweet pota 5 4 p t (5 p ) t toes Seasonings to taste l s r 5 bs. ( 10 cup ) suga

il s a s un il r a n s in Bo the weet pot toe t e dy, the k em rin the su ar and a r ilin and mash th . B g g w te to bo g in and il for fif n minu s add mas po t bo tee te , the hed immer for ree r potatoes and s th hous.

Flavor or season to taste .

i i e in ars c er and s al . D v d to j , ov , e 1 SUN PRESERVED CHERRIES Tart cherries Sugar

P it and ei s m m era l ar c rri s and w gh o e od te y t t he e , n n- i h for each poud take seve e ght s pound of sugar. P ut the cherries and sugar in layers in a large pre 128 ann n reserv n and c n C i g, P i g, Pi kli g

serving kettle and allow to stand for ten minutes .

Cook only three quarts of the fruit at a time .

rin uic l il en il for five minu s. B g q k y to bo , th bo te Pour into large platters and place out-of-doors in a hot sun for nine hours. Divide into glass jars and cover with melted par

SUN PRESERVED STRA WBERRIES

l ri s raw rri r 2 bs. pe t be es 54 pint (1 cup) wate 2 cu s r I lb . ( p ) suga

i r il uar Wash and p ck the berries ca efully . Bo the s g and water together for eight minutes"drop in the ra rries n il for m st wbe a d bo two minutes. Re ove r mthe fire and s r a the rri s one la r t ic f o , p e d be e ye h k in lar e la r g p tte s . Cover with netting and place out in the sun for r r l h r i rin three o fou days unti t e sy up is th ck . B g r in doo s atnight .

P utin s erilize ars c er i mel araflin to t d j , ov w th ted p , l an d sea . Strawberries preserved in this manner retain their i inal s a l r r r e c and a . o g h p , o o fl vo A nother M ethod: P ut six cupfuls of granulated sugar and one pint of boiling water into a preserving ir un il r i l e le . t e su a s iss e a k tt St t h g d o v d , he t to ilin in let il ra i l wi u s irrin un il bo g po t , bo p d y, tho t t g, t the syrup will spin a thread when dropped froma

1 0 ann n reserv n and n 3 C i g, P i g, Pickli g

TOMA TO GINGER PRESERVES Slightly underripe tomatoes Ginger root Alum Sugar

Select large round tomatoes. Wash themin cold water and then cut in halves at right angles to the

em e see s n r stems. R ov the d a d th ow tomato halves in alum a er all in one unc alum one to w t , ow g o e of to half gallon of water. ei the ma es all as man in s wa r W gh to to , ow y p t of te as ere are un s and one unce ruise in r th po d , o of b d g ge root to each pint of water"boil the ginger and water

e er un il ui e s r n en add one un tog th t q t t o g, th po d of granulated sugar for each pound of tomatoes and boil to a syrup . Now add the tomatoes and cook gently for two

r r un il the rui is ra r r us o e a . em e the ho , t f t th d k R ov ma es and urn emin ars ilin n the to to t th to j , bo g dow syrup until it is quite thick before pouring it over them"place a small piece of the ginger on the top r t of each ja and seal a once .

TOM A TO JELLY Ripe tomatoes Sugar

s ri s un ma s uar er m and Choo e pe , o d to toe , q t the , place them in a preserving pan over a bright fire until the juice runs freely"then strain and measure and for ac in uic ll r e h p t of j e a ow one pound of suga . e es ams and reserv s J lli , J P e 13 1

P ut the juice in to a clean preserving pan and boil for irt minu s en add suar ic s ul th y te , th the g , wh h ho d il f r ten ea d and o minu s. be h te , bo te l Pour into glasses and sea .

TOM A TO M A RM A LA DE 1 quart ripe tomatoes 1 lemon

2 lbs. (4 cups) sugar

Cut the peel of the lemon and oranges into small

s ri s en il in a li le a er un il en er and rain . t p , th bo tt w t t t d d P ut the lemon and orange pulp into a preserving an add the suar and the ma es eel d and p , g to to p e l c cut into small pieces. N ow add the pee s and ook f r r ir r o two us s rin e uen l . ho , t g f q t y The marmalade should be quite thick and the peel r transpa ent . l ll r Sea in sma ja s. ll r l Ye ow tomatoes make a beautiful ma ma ade . A nother M ethod: Tomato marmalade has the charm el l u r r and rem e n c mmen it. ee a of ov ty to o d P , q te ov the seeds from seven pounds of tomatoes. Slice ra er small and ut in a asin i ur cu uls th , p to b w th fo pf r s n of wate to ta d all night . Boil the seeds and skins with three cupfuls of water and the rin s and s raine uice lemns or d t d j of two o , if lemn a rin is not li d cl es in r or cin o fl vo g ke , ov , g ge namon might be substituted . r a ut is St ain through a jelly bag . Next d y p th 1 2 ann n reserv n nd c n 3 C i g, P i g, a Pi kli g

uic i a r ofl ma s in a r s j e , w th the w te the to toe , p e erving an and all il as f r t n minu o e s. A p , ow to bo f t te dd the ma s il till n r but not ul t n to toe , bo te de , p py , he add s en un s lum suar and all all ev po d of p g , ow to il ill i ll — n bo t twi set about fiftee minutes . i iz ar n D vide into steril ed j s a d seal .

TO PRESERVE FRUITS WITH HON EY

Sugar

M a e a ric s ru all in one- al cu ul k h y p, ow g h f pf of sugar an d one-fourth pound of honey to each one - i and one half pints of water. This s just suflicient r r r fo one qua t ja . il e r - kim r Bo th sy up down one third an d s ca efully . ile the s ru is ilin rins the ar insi and Wh y p bo g , e j de usi e it wa er ac the l rui in o t d w h hot t , p k who e f t the ars as n li s ar wa setin a rac n ut j , f te the d p t y, k , the p r r ll at the back of the ange whe e they wi keep hot . When the syrup is ready pour it over the fruit

and seal .

VEGETA BLE M A RROW JA M

lbs. ve e a marr w r un in er 3 g t ble o 1 oz. g o d g g u s 2 m 3 lbs. l mp ugar le ons

l a l mrr r m i Pee the veget b e a ow and e ove the p ps. i i i Cut nto p eces about two inches long and we gh . P ut in a r ser in an add s rain l mn to p e v g p , the t ed e o

ann n reserv n and c n 1 34 C i g, P i g, Pi kli g

Chop the pared marrow and cover itwith the brown r for a n r in sua s ru . s an s a g y p Let t d two d y , the d off s ru ic ma us a ain for the sam the y p , wh h y be ed g e r pupose . M a e s ru i ranula e su ar k a heavy y p w th the g t d g , l mn rin s rain lemn uice red e r and e o d , t ed o j , p ppe

in r all in one- ur a cu ul a er for g ge , ow g fo th of pf of w t each un suar A dd the marr and simmr po d of g . ow e slowly and steadily until it is clear and cooked to mr al a a m ade . l ll Sea in sma glasses.

WILD GRA PE AN D ELDERBERRY JELLY Wild grapes Sugar E lderberries

A dd four pints of green grape juice and pulp to r r in em and eight pints of elde berry juice . St a th r i il add one pound of suga to each pint of juce . Bo for twenty minutes or until the liquid jellies. Pour into sterilized jelly glasses and cover when l co d .

WILD GRA PE BUTTER Sugar

Pick the wild grapes after the frost has ripened them. m mas and mix m i an e ual uan i Ste , h , the w th q q t ty l ress the mi ur of stewed and mashed app es. P xt e e es ams and reserves 1 J lli , J P 3 5

r u a rui ress add half as muc su ar as er th o gh f t p , h g th e is ul and c un il t ic e n care ul t a it p p ook t h k, b i g f h t does notburn. n r r Turn into sto e ja s and cove . A nether M ethod: Boil skins of five pounds of grapes i un il n r. ul s until s en s ra n t te de Cook p p oft , th t " add the s ins t r un s su ar as nfuls k , h ee po d of g , two te poo o r cl s eas n uls w ere all of p wde ed ove , two t poo f of po d d s ic one- al as nful w ere cinnamn p e , h f te poo of po d d o , one-half teaspoonful of powdered ginger and one pint of vinegar and boil until thick .

WILD GRA PE JE LLY Sugar

Pick the grapes as soon as they begin to change l r r the r r r co o . C ush f uit and cook until ve y tende nd r ll l i a b oken . Turn into a je y b ag and et t drain

I n the mrnin il ui e for hir minu s c o g bo the j t ty te , kimmin r u r s g f equently . A llow Six cupfuls of s ga uar s the uice add it and il un il li ui to two q t of j , bo t q d

i in l D vide to g asses and seal .

WI NEBERRY JELLY Wineberries Sugar

Pick the berries and put themwithout water in r u r the inne section of a double boiler. I n the o te 1 6 ann n reserv n and ck n 3 C i g, P i g, Pi li g section put cold water and set on the fire until the berries are heated and soft . M ash and strain and il the uic for n minues t n add an ual bo j e twe ty t , he eq uan i a su ar s ir un il iss l d and q t ty of he ted g , t t d o ve , bring quickly to a boil . r l l n Pou atonce into hot jel y g asses a d seal .

YELLOW TOM ATO PRESERVE

Yellow tomatoes Crystallized citron peel Sugar Lemons

Tomato preserves made fromthe yellow tomato r a e excellent . r r a Use two cupfuls of suga fo e ch pound of tomatoes. as ma es lun min ilin a r W h the to to , p ge the bo g w te , allow themto remain for an instant then drain and r emove the skins. lace ma s in an ar n are ar add the P the to toe e the w j , su ar c er ar and all the c n en s s an g , ov the j ow o t t to t d r ove night . I n the morning drain ofl the syrup and boil it for

five minu s skimmin it r un l . A dd te , g f eq e t y the tomatoes and for each pound of tomatoes add two unc s c r s rv in r unc s o e of hopped p e e ed g ge , two o e of chopped crystallized citron peel and two thinly sliced l m seeded e ons. r m r r Simme until the to atoes a e tho oughly cooked . r Seal in sterilized ja s.

ann n reserv n and c n 138 C i g, P i g, Pi kli g

r P t boil long enough to congeal o to become thick . u ric s in a lass ar and ur the s ru r the ap ot to g j , po y p ove

them. ill u ar it the s ran and s al at F p the j w h be t b dy, e

once .

BRAN DIED CHERRIES Cherries Coriander seeds Brandy Cloves A rich sugar syrup

el c lar ri c rri s let s ms r main on S e t ge pe he e , the te e , make a small hole with a large needle at the ends si the s ms ut m in c l a er Oppo te to te , p the to o d w t , i l r then dra n and place in c ean ja s. Pour over thema rich syrup of boiling sugar and all w remain for one da in his n drai n t is o to y t , the h off en irel and il it a ain a in two cu uls t y bo g , dd g pf of s r tw in r the y up to o p ts of the best b andy . ur is r rui and on the eac ar Po th ove the f t, top of h j place a muslin bag containing one-fourth of an ounce cl es one- al unce c rian er see s and one of ov , h f o of o d d l ha f ounce of anise seeds.

r u i l and e se the sun for ur wee s Co k p t ght y xpo to fo k , en rem e the s ice a s c r a ain and s th ov p b g , o k g hake the jars so that all of the aromatic flavor will be imparted t r to he sy up . When taking out the cherries for use b e careful to c r the mu the ar in r r e clu e the air o k o th of j o de to x d . e s ams and reserves 1 J llie , J P 39

BRAN DIED GREEN GAGES

1 2 l r n bs. g ee gages I 8 l 1 6 bs. ( 6 cups) sugar pints (1 2 cups) brandy

l r fine s imns i in a c r . Choose ge, pe e of the f ut R se th min c l a r en drain and i a n e le e o d w te , th w th e d stick each one around the stem. Boil the sugar and water together till a clear syrup m r in is rm r m the scu . a s fo ed , e oving D op the g ge and boil for two minutes. m e u an r m fire ur its c n n s Re ov the sa cep f o the , po o te t in a lar ar n ar wl cov r i l an d let to ge e the w e bo , e t ght y, - e a r m stand for forty eight hours. Remov the g ges f o

s ru r urn i the le lac r fire the y p , et t to kett , p e ove the , and allow to boil until it will forma soft ball when °

es in c l a r or 2 0 rmm er. t ted o d w te , 4 by the the o et m r Re ove fromthe fire and add the b andy . Pack he r r ll t gages evenly in ste ilized glass ja s. Fi them

r in wi s ru n c r at nc . to ove flow g th the y p , the ove o e

BRAN D"ED PEA CHES Peaches Sugar

M ake a syrup of eight cupfuls of sugar and two in r it c me ilin in n p ts of wate . Let o to bo g po t, the minues and add ur un s l cook for eight t , fo po d of pee ed for five minu s l n r n S im peaches . Cook te o ge , the k 1 0 ann n reserv n and c n 4 C i g, P i g, Pi kli g

outthe peaches and pack themin sterilized glass jars . il the s ru un il it ic ns add cu uls Bo y p t th ke , two pf of

ran and our at nc in ars. b dy, p o e to the j r n l Cove a d sea . r r in Pea s may be b andied the same way.

A M BROSIA OR TUTTI FRUTTI 1 pint (2 cups) brandy Sugar Various ripe fruits

P ut the ran in a lar s n ar and add b dy to ge to e j , the r r e r va ious f uits as they come in season . To ach qua t of fruit add the same quantity of sugar"then stir the mixture with a wooden spoon each day un til all the fruits have been added . as erries ran es curran s c erries s ra R pb , o g , t , h , t w

erries ananas ears lums a ric s eac s b , b , p , p , p ot , p he ,

inea les and a les ar the s rui s us p pp pp e be t f t to e . A ric s eac es inea les a les ananas p ot , p h , p pp , pp , b , r n l pea s a d p ums should be cutin small pieces. ee c ere i a cl and a i fi in r K p ov d w th oth t ght tt g cove .

is amr sia is elici us ser e i ice creams Th b o d o to v w th , r zen u in s sauces c rns arc u din s n f o p dd g , , o t h p d g a d lli je es. CAN DIED CHERRIES Cherries P inch creamof tartar Water

n ri rri in n c es sa a uic . Sto e pe he , v g y j e P ut into a saucepan one pint of water and two

1 2 ann n reserv n and c n 4 C i g, P i g, Pi kli g

c l sli l n r m Set aside to oo ght y, the e ove the with a silver fork on to a platter of granulated and roll themabout in it.

Drop themon to waxed paper to dry.

CAN DIED ORA NGE PEEL cu s r 2 lbs. (4 ps) uga

3 pints (6 cups) water 5 4 teaspoonful powdered Singer

Soak the peels in salted water changing each night lice in s ri an il for five nights. S to t ps d bo in the su ar a r and er in r un il the s ru is g , w te powd ed g ge t y p r the fir ell nd re hic . em e m e ea a s a t k R ov f o , b t w , p d the candied peel on buttered sheets of paper. A llow u are s ru rm ar crus on ea i the s g d y p to fo a h d t ch p ece . These should be curled up and crisp when thor r oughly d y.

e e ween r Pack in box s b t waxed pape .

CAN DIED PEA RS P ears Water

eel c r and al ears. a r a and P , o e h ve the p H ve e dy boiling a thick syrup made with one cupful of water

r r to each two cupfuls of sugar. D op the pea s in this le n r b r and t em c u il e e ut not n . th ook nt t d , b oke Remove fromthe fire and let themstand as they r en rem n r in are fo a s. a d a ars two d y Th ove d the pe , i l r r i r and spr nk e suga ove each p ece sepa ately . e es ams and reserves 1 J lli , J P 43

D ry themslowly in the sun or in a very moderate l oven with the door part y open .

Pack in jars and cover.

CA NDI E D PLUM S 1 pint ( 2 cups) water 2 1 lb . ( cups) sugar

r the lums whic mus lar and er c D op p , h t be ge p fe t , in ilin wa r and c for ten minues en drain bo g te ook t , th

M ake a syrup with the sugar and water and when l e r it forms a soft ball put in the p ums . Remov f om the fire an let it s an er ni in a sl n d t d ov ght ow ove ,

r n turning the fruit occasionally . Repeat this ope atio ur ims eac tim s immin out rui and fo t e , h e k g the f t r m il fif letting the sy up just co e to a bo . The th im ma e a new s ru as in firs lace and w en t e k y p , the t p , h th r in itboils and stands e test put the f uit again .

A s so n as s ru is c l di out the rui and o the y p oo , p f t lac in a an ar en and can ee in it at a p e p to h d dy, k p g

temperature of 65 degrees. When sufficiently candied place in boxes between r layers of waxed pape .

CANDIED PIN EAPPLE Sugar

eel and cut in a l s in ra r ic slic s P p e pp e the th k e , r m the c r cut the slices in al s ivin e ove o es and h ve , g g 1 ann n reserv n an n 44 C i g, P i g, d Pickli g

thema crescent shape . Allow one cupful of water to each pound of pineapple and cook slowly until r m the rui tender and clea . Re ove f t and add to the

r su ar for r il wate a pound of g each pound of f uit . Bo s ru n one- ir n ut in the rui and the y p dow th d, the p f t il r r cook unt itis t anspa ent . A ain car ull r m e slices s r a on la ers g ef y e ov the , p e d p tt nd in s r wn a can a set the sun . Cook the y up do to dy s r tage and pour ove the fruit slices. L etdry and pack away in wide glass jars with dry suar or ran i a r l r g b d ed p pe s between each aye .

Seal .

PUM PKIN CHIPS Good high colored sweet Lemons Ginger Sugar

e l and al um ins a out s s P e h ve the p pk , t ke the eed F r and cutinto thick chips. o each pound of pumpkin allow two cupfuls of sugar an d one-half cupful of

P ut the chips into a deep earthenware dish and

rin l er eac la r a l er r r sp k e ov h ye ay of suga . Pou the ice er th l lemon ju ov e who e . itr main for a da n il e r all in Let e y, the bo tog the , ow g one cu ul a er eac re un s um in pf of w t to h th e po d of p pk , one tablespoonful of bruised ginger tied in muslin a s and s r ls l mns b g , the h edded pee of the e o .

6 ann n reserv n and c n 14 C i g, P i g, Pi kli g

lac a ar ll suc as s ra rr in m P e d k je y, h t wbe y, the botto - of a glass jar to the depth of one half inch . Allow this to cool "it may even stand for a few weeks if n s r ur on i red ll suc c s a . n t a e e y The po top of je y, h as curran ll and c ntinu is r c ss it as t je y, o e th p o e w h l a . many shades as desired until the jar is full . Se

TO BOTTLE FRUIT WITHOUT SUGA R R ipe damsons or plums Sealing wax or parafin N ew soft corks or lids

a T ke as many quarts of fruit as are required . The rui us s ul be ri but not rri . m f t ho d pe , ove pe It t be car ull s l d n le li l s i l c an a as as s . ef y e e ted , h d d tt e po b e em e s al s and r ec an rui ha ha th R ov the t k , ej t y f t t t s e skin r en b ok . The bottles must be spotlessly clean and absolutely dr y. h n all is in r adin ss li a a r and l i W e e e , ght t pe et t burn in the bottle for a few seconds— to exhaust the r c l r ai "then pack the fruit qui k y in . Co k or cover r i le and c rs . the bott , p o eed w th the othe Wh n all are fille s an min a r c l n e d , t d the ve y oo ove for se eral urs un il rui has s runk a a v ho , t the f t h w y one- ur r l s ut en a . a o fo th p t T ke the bott e of the ov ,

ress c r s ell in or a us li s. p the o k w , dj t the d If corks are used run hot sealing wax or melted rafli m r a n v e th c . p o er th . Sto e e bottles in a cool pla e P I CK L I NG

P CK L ES S EE A N D S I , W T OUR

” P eter P iper picked a peek of pickled peppers

A famous old authority in cooking tells us that i l n r p ck es have bee called the Sponges of Vinega . r i The p ejudice aga nst pickles is fas t disappearing. Formerly they were regarded as the most indigestible ar in e w l culinar re lm A s are e cer f e th ho e y a . f th y tainly are not particularly easy of digestion "but the r I n wo k of pickles is to stimul ate the appetite . this e succee a mira l and the ac mus not be th y d d b y, f t t overlooked that vinegar exerts a solvent action on ma and e a le fi ers so ha ic l s are r all e t v get b b , t t p k e e y more digestible than the raw vegetables of which r they a e made . ic l s swee or sour are easi s in s P k e , t , the e t th g to serve to relieve the monotony of an otherwise tasteless m l ea . The chief points to keep in mind in putting up pickles are these : Choose vegetables that are whole and s un and not erri e and cl an em rub o d ov p , e th by in i a am cl en i a dr one ra r b g w th d p oth , th w th y , the an as in unl ss e are il d and th by w h g, e th y to be bo e rie resenc a r or n use a d d"the p e of w te , eve the of

ll4o 0 ann n reserv n and c n 15 C i g, P i g, Pi kli g

s n ma s il the ic l a r ar s r n in wet poo , y po p k e fte w d , p eve t g

vin ar suar and s ices ml ul The eg , g p e p oyed sho d be the best of their kind . I n stirring or taking pickles froma jar use a spoon rn or sil r since se ma rials are not of ho , wood ve , the te acted upon by acetic acid . Do not use any vessel or utensil made of metal i r in ma in or s rin as rin and in ar e the k g to g, the b e v eg may corrode these and forma poisonous deposit on l il he ine em ic will ass in ic . t th , wh h p to the p k e Bo v ar in an naml sauc an in a s ne ar u nsil g e e ed ep , to w e te , or in a un laz s ar s in itin i r a good g ed tew j , ett g e the l r r a ge saucepan of boiling wate or on the stove . r ic l s in lass ss ls s n ar ars Sto e the p k e g ve e , to ew e j , or unglazed earthenware The glaze which is used insi ar n are ars usuall c n ains lea ic de e the w j y o t d , wh h l ar is disso ved by the vineg . r ur i r i r if l vin a s ul c v ne a ssi . The eg ho d be p e de g , po b e M anufactured vinegar contains chemicals that will ic l s and s en them or els all attack the p k e oft , e ow r l in ar other forces to dest oy the materia . V eg that “ ” is too strong will eat the pickles and if too weak it “ l r r r in s a fails to pick e . The e a e two othe th g th t may soften the materials "leaving too long in a strong rin n the fi r is so en ea in l n b e , whe be ft ed"h t g too o g

in in ar n the ma erial is reall c . v eg , whe t y ooked The heating should be carried on only long enough

1 2 ann n reserv n and c n 5 C i g, P i g, Pi kli g

n s a ar e s ul r m . ma o e ppe , th y ho d be e oved To ke ic l s r n ut m in a rc lain-lin an p k e g ee p the po e ed p , c er i c l in ar set r a m ra fire ov w th o d v eg , ove ode te l r and heat slow y until they become ve y green . To make the brine used for pickling add salt to fresh water until an egg that is fresh enough to sink to the bottomin fresh water will rise to the top in r rine m ma or c l the b ine. The b ay be de of hot o d a r buts ul c l en the ic l s are utin w te , ho d be o d wh p k e p , if they are to remain in the brine for some time . Twenty-four hours is the time usually given for this r in r in a . ere is rea lati u e e e ca r b th Th g t t d , how v , y g T i r i h rine out this rule . he p ckles may emain n t e b

for mn s. e s ul e amin n mak o th Th y ho d be x ed ofte , to e sure that the brine is not too strong which causes le for l n r m so n . a im s a in es the to fte If ft o g t e, o k f h water till the extra saltiness disappears before putting r r n i n r into the vinega . This p ecautio s also ecessa y when one has been forced to defer the pickling for even a fewdays"in this way one is sometimes enabled er m eri a a al bit bit. M s in s rui s to g th t , by o t k d of f t ma fine sw e ic les s ciall c erries lums ke e t p k , e pe y h , p , eac es ears a les and ra s and als man p h , p , pp g pe , o y of le l ri the vegetab s. Use on y the firm pe fruit for pickling since it should remain as whole as possible to be attractive . Sweet pickles are never so bright r n en utu a are the es ur n a g ee wh p p s b t of the so o es. r i r i The eason s that the suga prevents t. A ny good Pickling 15 3

m u f r Tie pure vinegar ay be sed o sweet pickles . the spices to be used i n muslin or cheesecloth bags r before adding to the vinega .

ic les s ul e in a c ol dr lac . P k ho d be k pt o , y p e

A s a rul alumis not rec mmen e in . e , to be o d d food

is el ul e er in suc hin s as ic l a er It h pf , how v , h t g p k ed w t r melon rind and green tomato sweet pickle . It ext acts the water and when used in a very small quantity n mak ic l cris ins a te ds to e the p k es p tead of fl bby.

A PPLE AN D SPAN ISH ONION PICKLE Ging er inna n 2 lbs. Spanish onions C mo

Vinegar Mace

r ar and slic inl the a les r Co e , p e e th y pp , pa e and slice ni ns and fill ars wi al erna e la rs ac o o j th t t ye of e h .

e w n ac la er ut c ilies and s ic s B t ee e h y p h p e to taste . r i c l in r l Fill ja s w th o d v ega and sea down .

BA RBERRY PICKLE Barberries

Soak large bunches of barberries in salt and water r for several hours. Remove f omthe water and pour scalding vinegar over them"spice or not according to taste . re r f r They a p etty o garnishing salads . ann n reserv n and c n 154 C i g, P i g, Pi kli g

BEET AN D CA BBA GE PICKLE 1 quart cooked beets 1 teaspoonful pepper 1 quart raw cabbage 5 4 pint ( 1 cup) grated 1 tablespoonful sal t horseradish 2 cu s ar 1 lb . ( ps) ug

the s and ca a e fine add sal Chop beet the bb g , the t,

suar rsera is and e er. g , ho d h p pp r r Cover with cold vinega and seal in ja s.

This is delicious with meats.

BEET A N D SPANISH ONION PICKLE Beets Allspice Spanish onions Whole peppers Horseradish Mace Ginger Sal t Cinnamon

as s car ull and il min l n W h the beet ef y, bo the p e ty ilin sal wa er un il n er rain and rem of bo g , ted t t te d , d ove l the s ins n cut in in slic s. ee and cut k , the to th e P the ni ns in in slic s ut al rna la rs o o to th e , p te te ye of beets and onions into jars"and add a few pieces of shredded horseradish . il ine ar wi sal and s ices as e for Bo v g , th t p to t t , r in i ars c rin ll minu s. a n fifteen te St to the j , ove g we

e s and ni ns and l a c l . th beet o o , e ve to oo

in c l lac . Seal down . Keep a oo p e

6 ann n reserv n and c n 15 C i g, P i g, Pi kli g

P u in ar and a r in a sauce an add t the v eg w te to p ,

su r and s ic s and simmr for ten minu s. ga p e , e te Now l r add the carrots and cook for ten minutes onge .

Bottle and seal .

CELERY PICKLE

lb r un mus ar 3 6 stalks celery 5 4 . g o d t d 2 heads white cabbage M pint ( 1 cup) olive oil 1 cu su ar I 2 large green peppers M lb . ( p) g 02 wder mace 1 2 large red peppers M . po ed ni n 02 ow er in er 24 small white o o s M . p d ed g g 2 us ard 6 large onions M 0 . m t seeds Salt 1 tablespoonful turmeric

Cut the celery into very small pieces"shred the c r en e rs cabbage and the peppers. S ald the g e p ppe ine r P t in r en in a lar e asin in v a . u s di s g the e g e t to g b , c add the small onions and the large onions sliced . Pa k in a large earthenware jar with alternate layers of l P ut a la e wi a a ei on it on the sa t . p t th he vy w ght top and let it remain for three days"then drain r tho oughly . M ake a dressing by mixing the ground mustard i the li e oil add the su ar mace in r mus ar w th o v , g , , g ge , t d r ri M ix hi ressin ll r seeds and tume c. t s d g we th ough a les nd add s ffici n vine r the veget b a u e t hot ga to cover.

e ic le in ar in a c l lace for one ee K ep the p k the j oo p w k ,

en fill ars i it a n mr in ar. th j w th , ddi g o e v eg l Sea . Pickling I 57

CHERRY OLIVES OR SALTED CHERRIES

1 quart large dark red cherries 54 pint (54 cup) vinegar 1 tablespoonful salt

as c erri s l a in on s ms and lac W h the h e , e v g the te , p e in r r l sal in vin r a qua t ja . Disso ve the t the ega and add c rri s n fill ar i c l a er to the he e , the the j w th o d w t

l hin i . and sea immediately . Not g s heated r r n r ni Allow to stand fo fou mo ths befo e ope ng . s ar as as li s and muc l ss The e e good o ve h e expensive .

1 CHOW CHOW NO . M bushel green tomatoes M teaspoonful powdered

1 2 green peppers 2 peppercorns 2 Vinegar ozs. (54 cup) mustard 2 l s su r 1 in 2 cu s horse bs. (4 cup ) ga p t ( p )

cinnamon 1 tables poonful powdered

r ma s ni ns and rs. Chop togethe the to toe , o o peppe Spri nkle the mixture with sal t and let it stand over

ni . I n mrnin rain it ll c r it wi ght the o g d we , ove th in ar il it sl l for one ur rain a ain and v eg , bo ow y ho , d g ac i l in p k t ght y a jar. M ix r suar cinnamn alls ic cl s togethe the g , o , p e, ove , rco ns mus ar rs ra is and suficient peppe r , t d, ho e d h 1 8 ann n reserv n and c n 5 C i g, P i g, Pi kli g

r vinegar to cover the other ing edients well . Heat is mi ur and n it c ms ilin ur th xt e , , whe be o e bo g hot, po i r r tover the mixtue in the ja .

Cover with a cloth and several thicknesses of paper.

CHOW CHOW N O . 2 1 quartgreen tomatoes 1 quart vinegar 2 o cu mus ar 1 quart small onions zs. (M p) t d ur 1 cauliflower 2 ozs. (M cup) flo 3 large green Peppers 3 large red peppers 1 teaspoonful powdered

Sal t 2 cu s r wn s ar 1 lb . ( p ) b o ug 2 teaspoonfuls celery seeds

as cauli r and di i itin small i c s W h the flowe v de to p e e , cut the peppers and tomatoes into small chunks and l M a rin i - leave the onions who e . ke a b e w th one half teacupful of salt to each two quarts of water and lay r - r r vegetables in it fo twenty fou hous. Boil in this i brine for fifteen minutes then dra n . M ix together su ar cl s alls ice cel r s s urmeric the g , ove , p , e y eed , t ne r n rin em ilin in M and vi ga a d b g th to bo g po t . ix the flour and mustard together and rub themsmooth i a li l ra ine ar add ilin vine ar w th tt e ext v g , to the bo g g , an d stir and cook until thick . Now add the vegetables m m ilin and let the co e just to bo g point .

Bottle and seal .

nn n reserv n and c n 160 Ca i g, P i g, Pi kli g

as r ins and l ni ns c r m W h the ghe k pee the o o , ove the r - r with a brine and allow to stand fo twenty four hous.

ri d c rs . Drain but do not nse . Seed an hop the peppe ack the h r ins mcl an ars or cr c s mixin P g e k e J o k , g the ac uar ic l s chopped peppers with them. To e h q t of p k e l r a low two cupfuls of cider vinega . P ut in ar su ar and s ic s in a sauc an the v eg , g p e to ep , e bring themto boiling point and boil for five minut s . r l ars s an in Pou hot over the pick es. Keep the j t d g in a arm lac for en - ur urs a in w p e tw ty fo ho , dd g hot i r v nega as itis needed to cover shrinkage . l Sea and do notuse for two months.

M 2 CUCU BER PICKLES NO .

00 small cucumers 02 w i e mus ar see s 3 b 1 . h t t d d 6 small red e e lac mus ar see s p pp rs 1 02 . b k t d d

2 lbs. cus r wn oz uni er erries M (5 p ) b o 1 . j p b sugar 6 small onions oz celer see s 1 . y d

as and rain cucumers c r m i W h d the b , ove the w th s r n rine and l f P ut a t o g b et stand or three days.

rin on c l . rain ofl the rine en a the b e o d D b , th t ke al vine ar and al a er ea m ilin h f g h f w t , h t the to bo g in and ur r i l x ur is po t po ove the p ck es. Ne t day po th liquid ofl the pickles and reheat it"do this for three r r days. Now th ow away this liquid" take f esh vine ar and add the slice ni ns slic rs g d o o , ed peppe and suar an rin g d b g themto boiling point . Pickling 161

Sprinkle a portion of the seeds over the cucumbers" tie r main er in li l c es cl a s and l the e d tt e he e oth b g , p ace r e these on the top of the pickles. Pou th hot vinegar over the cucumbers and seeds and keep in earthenware

DILL PICKLES Whole peppers Salt D ill seed Grape leaves A few slices rye bread

Wash medium sized cucumbers"put a layer of sal in a ic l cr c en a la r ra e l a s t p k e o k , th ye of g p e ve , n l r l ext a layer of cucumbers packed tight y . Sp ink e with salt and lay in two or three whole peppers an l a un il h d a sprinkling of dil seeds. Repe t t t e cucumers are us a in la r ill b ed , h v g the top ye of d , r r A f g ape leaves and a few slices of rye b ead . ew cherry leaves and grape vine tendrils will give a little ri va ety to the flavor. r wi c l a r i wn i a la e Cove th o d w te , we ght do w th p t and a s n tie a a r er cr c and l a e to e , p pe ov the o k , e v for l i l i r e a s n the c s ll be a eat. twe v d y , whe p k e w e dy to A nether M ethod: Use cucumbers fromsix to eight inc in l n and i car ull and hes e gth . Wash w pe ef y arrange in layers in a large earthenware jar or a it u l in n ac l r a a. a ac a keg w ho t he d , p g betwee e h ye small red e r cut in i c s a lar unc ill p ppe p e e , ge b h of d se l l r on s a and a a cl ra l av s. ed the t k , ye of ean g pe e e I I 2 nn n reserv n and c n 16 Ca i g, P i g, Pi kli g

Proceed in this way until all of the cucumbers have A dd un s sal thr all ns been used . two po d of t to ee g o r il and skim r lacin a r a of wate , bo , ep g the w te th t r evaporates so as to retain the same quantity . Pou r r a r over the cucumbe s in the keg . Sp e d ove the top

he cucumers mr ill a la er cl an eabba e of t b o e d , y of e g le l r i a la and leaves and a c an c oth . Cove w th p te l r heavy stone and leave for three weeks. The c oth ove the top must be taken 03 and washed now and then . The pickles should be transparent with a mild - r sub acid flavo .

EGGPLAN T PICKLE M teaspoonful allspice Chopped onions M teaspoonful cloves 2 l s M b . (5 cups) sugar 54 teaspoonful whole white in 1 cu s vine ar rs 54 p t ( M p ) g peppe M pint ( 1 cup) water

eel and c lan s a in c P hop the eggp t , dd g hopped ni n in r r i n n - ir r i li l o o p opo t o of o e th d . Cove w th s ght y ilin sal e a r il uic l for five minu s bo g t d w te , bo q k y te " rain c er i c l a r d r in an a a ain . d , ov w th o d w te , d g Tie the spices in a muslin bag and put theminto an enaml an i the ine ar suar and a er e ed p w th v g , g , w t , A and bring to a boil . dd the eggplant and onion and simmer until the syrup is thick and the vegetables tender"remove the spice bag "fill into heated jars l and sea .

16 ann n reserv n an n 4 C i g, P i g, d Pickli g

li ma s rs and ni ns and s rin l S ce the to toe , peppe o o p k e sal r em all s an r ni en the t ove th , ow to t d ove ght, th

I n the mrnin ut ma s e rs and o g p the to toe , p ppe onions into a porcelain-lined kettle and cover with in ar add the suar and s ices and all v eg , g the p ow to l r boil unti clea . r l Pour into ja s and sea . r Keep for four weeks befo e eating . A nother M ethod: as ma s n slic t m W h to toe , the e he in a s n ar ut a -inc la r ma s to to e j , p two h ye of to toe , and s rinkl r it r un s ic s one a l s n ul p e ove g o d p e , t b e poo f ra rs ra is s and c d r n of g ted ho e d h, two eeded hoppe g ee rs en ut an t r la r ma s and peppe , th p o he ye of to toe c ntinu un il ar is ull ur mlasses r all o e t the j f , po o ove , c r and set a a ur ove , w y to so .

HORSERADISH PICKLE 6 whole peppers Small piece ofginger root

r il Clean and scrape horseradish into stone ja s. Bo ent vin ar c r add the c ili s rs sufici eg to ove , h e , peppe ur r the rs radis an and ginger root . Po ove ho e h d

r for u in This will be eady se fourteen days.

Serve with hot or cold meats. Pickling 165

INDIA PICKLES

1 6 green tomatoes M lb . ( cup) sal t 2 ripe tomatoes 2 onions 2 green peppers 1 pint (2 cups) vinegar 2 red peppers M pint (1 cup) water oz m iz d cuc mers ices I d . ediums e u b Sp

Remove the seeds from the peppers and the m lic a es and the cucum ers a es. m to to S e the to to b , and chop the peppers and onions fine "sprinkle with - r i the salt and let stand for twenty four hours. D a n the e a l s ur the ine ar and a er r t em v get b e , po v g w t ove h , l l il r bring s ow y to a bo and d ain again . M ake a smooth paste as follows: M ix three table s on uls of su ar one as n ul er cin po f g , te poo f of powd ed namn one as nful urmric one- ur o , te poo of t e , fo th eas n ul er cl s one- ur eas onful t poo f of powd ed ove , fo th t po w er alls ice i h a li l c l ine ar rin of po d ed p , w t tt e o d v g "b g one in vine ar ilin in add a le p t of g to bo g po t , two t b s n uls c e min two a l s nfuls poo f of hopp d t, t b e poo of w i e mus ar see s the s ices and n the e o h t t d d , p the v g a les and let c o for wen minu s s irrin con t b o k t ty te , t g l stanty. l Pour into glass jars and sea atonce .

JA PA NESE PICKLE

l cu s s ar 1 2 pickled limes 3 bs. (6 p ) ug 1 2 tomatoes

i the ma s rc r u a c r W pe to toe , fo e th o gh food hoppe , 166 ann n reserv n and c n C i g, P i g, Pi kli g then putthemwith the pickled limes into a preserving l r an add the suar and c sl fo hr urs. p , g ook ow y t ee ho

Divide into small jars and seal atonce . h r The seeds of t e limes must be ejected . ic l lims as r u l ut m in To p k e e , w h tho o gh y, p the

an eart n ar ar c r i sal and a r. All he w e j , ove w th t w te ow n r ill n r f r to s a fo ur a s t a o use . t d fo d y , hey w the be e dy

LEM ON PICKLE Small lemons Mixed pickling spices

as and i l mns t n a 03 the rin W h w pe the e o , he t ke d as inl i l rin in th y as poss b e . The ds may be used u in s llie or l mn s a . p dd g , je e o de Place the lemons in a jar and cover themwith fine l a f r l . sa t . Le ve them o ten days until they fee soft Wipe ofl a little of the salt and place the lemons in l r a c ean ja . Allow one ounce of mixed pickling spices to each ur ilin e r Tie the s ices in q a t of bo g vin ga . p a small muslin b ag and boil themwith the vinegar for ten minutes. Pour the vinegar over the lemons while still boiling . It must completely cover them P ut the bag of spice in the jar"cover the pickle nd ma it s ir- i s ssi l a ke a a t ght a po b e . The lemons will be ready for use in three months n r li r a d they a e de cious se ved with veal .

8 ann n reserv n and c n 16 C i g, P i g, Pi kli g

- r i r l nd stand for twenty four hous. Dra n tho ough y a

steamuntil tender. M ix t r the s ic s suar and ur and add toge he p e , g flo

enough water to make a paste . A dd to boiling vinegar and one pint of water and cook until very

the v a l s and ix ll . thick . Add eget b e m we l P utinto jars and sea .

M USTA RD PICKLE 1 large cauliflower 1 tables poonful turmeric 1 quart small button onions Vinegar 4 quarts water 1 r 2 M lb . ( cup) flou 1 pint ( cups) salt 6 tables poonfuls ground mustard

Peel the onions and divide the cauliflower into M i r t flowerets. a a rine a e and he sal ke b w th the w t t , then pour it over the vegetables and allow to stand r - alms ilin fo twenty four hours. Now heat to o t bo g

point and drain . M ix the ur mus ar and urmeric in a sauce an flo , t d t p i en u c l vin ar ma e a sm as e w th o gh o d eg to k ooth p t , then add the sugar and sufli cient vinegar to make r two qua ts in all . il his mi ur ill ic stirrin all the ime Bo t xt e t th k , g t , then add the vegetables and boil until well heated

through .

Divide into sterilized jars and cover. A nother M ethod: Slice two quarts of Skinned Pickling 169

ma es and il for five minu s n rain add to to bo te , the d , one uar le small ni ns one uar small q t of who o o , q t of cucum rs one cauli r r n in flowerets be , flowe , b oke to , one reen r r li g and ed peppe s ced an d without seeds. Pour boiling salted water over all and stand for w n - r r a nd c r i t e ty four hous. D ain gain a ove w th oilin in r r i r r in a . is ma n e a s a b g v eg Let th e th e d y , d , c r it one uar in ar cu uls r n ove w h q t of v eg , two pf of b ow su ar two a l s nfuls dr mus ar and one g , t b e poo of y t d cu r pful of flour. Heat all togethe until the mixture

NASTUR TIUM PICKLE Spices

Nasturtiumseedpods make a delicious pickle and also serve admirably as a substitute for capers. A n rdinar l nas ur ium if all w s o y p ot of t t , o ed to go to eed ,

ill l r w supp y a gene ous number of the pods. They s ul be at ere w en size but reen and ho d g h d h good d g , s ul not cut cl s the lan but i a li l ho d be o e to p t, w th tt e stem. s an in s r n rine for r -ei urs n Let t d t o g b fo ty ght ho , the r l r l a r rinse thoroughly . Cove with c ea co d w te and let stand over night . in mll- ize l rain and ac s dr s a s es. D p k the pod y, d bott Into a preserving kettle put some vinegar and s ic all in one la e mace one ba lea p e, ow g b d of , y f, 1 0 ann n reserv n and c n 7 C i g, P i g, Pi kli g

twelve whole white peppers and one teaspoonful of

sugar for each pint . I the Heat these ingredients to the boiling point . n meantime heat the bottles in which the pods have been

ac and fill u i the in ar seal ai r- i p ked , p w th hot v eg , t ght

and store in a cool place for four months before using . OLIVE OIL PICKLES

w i e rc rns I peck large gherkins 1 oz. h t peppe o 1 quart large picklingonions Cider vinegar

1 oz. celery seeds oz 1 . mustard seeds

as and slic the cucumers and ni ns and W h e b o o , all r i ell ow to stand in brine for twelve hours. D a n w and ac n in clean air- i ars For eac p k dow , t ght j . h jar allow two cupfuls of cider vinegar and one-half i cupful of olive o l . M ix the vinegar and spices together and boil for

five minues. All c l and add the li oil t ow to oo o ve , m i i n ell . ur r cucum ers ein care ul x g w Po ove the b , b g f a e the i nl r i not to h v sp ces eve y mixed . If the e s sufli cient ine ar c r the ic les add suficient v g to ove p k , l r co d vinega .

A nother M ethod: One un re small cucum rs h d d be , one uar small hi e ni ns one- alf cu ul q t of w t o o , h pf of cel r see s one- ur cu ul lac e rc rns e y d , fo th pf of b k p ppe o , one- alf cu ul w le mus ar se ur slice h pf of ho t d eds, fo d red ers one cu ul li e oil and n l s n pepp , pf of o v o e tab e poo ful ul riz alum. lic the cucum rs ut of p ve ed S e be , p

1 2 annin reserv n and c n 7 C g, P i g, Pi kli g

r the ca a ni ns and r n rs i Cove bb ge , o o g ee peppe w th the salt and allow to stand over night . I n the morning drain ofl the water and add the mus ar s s su ar and sufli cient c l vin ar t d eed , g o d eg to r cove . eal in riliz r S ste ed ja s. en an d for man s a s m s e ll Wh w te goe , t ke o e we t ye ow e rs a a n ic l in in ar and stufl p ppe th t h ve bee p k ed v eg , r themwith the above peppe hash .

These mangoes are delicious with roast meats .

PICCALILLI

I peck green tomatoes 1 tablespoonful pepper corns ful celer 2 green peppers I tablespoon y 4 onions 1 tablespoonful mustard 2 quarts cider vinegar 1 cu sal M lb . p) t 1 suar M lb . ( cup) g

the ma s r ins rs and ni ns Chop to toe , ghe k , peppe o o , r mix with the salt and set aside for twelve hous.

rain ll en ress out all su r uus D we , th p to get pe fl o liquid . ine ar su ar and s ic s add c Heat the v g , g p e , the hopped pickles and bring to boiling point .

Pack in clean jars and seal while hot . Pickling 1 73

PICKLED A RTICHOKES Young artichokes Mace Nutmeg Ginger Gather the young artichokes as soon as they are

rme r emin ilin rine and let il fo d , th ow th to bo g b , bo

r e . for two minutes. D ain th m e l an r ut emin ars and c er Wh n co d d d y p th to j , ov i in r r i usl ile and seas ne as e w th v ega p ev o y bo d, o d to t t

i in r mac and nutm . w th g ge , e eg

Seal .

PICKLED BAN AN AS 8 bananas 1 teaspoonful powdered s s ar cinnamn 2 lbs. (4 cup ) ug o

I teaspoonful powdered mace

Tie the spices in a clean cloth and boil themwith the vinegar and sugar for fifteen minutes. Cut the bananas in three pieces crosswise and boil themin the syrup until they can easily be pierced with a wooden skewer.

All t m c l in s ru n l and s al . ow he to oo the y p, the bott e e

PICKLED BEETS

r wn s 2 lbs. (4 cups)b o ugar 54 teaspoonful powdered alum 1 ann n reserv n and c n 74 C i g, P i g, Pi kli g

l c lar red ari s for is i kl Se e t the ge v ety of beet th p c e . as n c v r i scal in a r and il until W h , the o e w th d g w te bo r mthe n er. a m one at a im and te d T ke the f o pot t e, plunge into cold water"as youdo this twist the skin e e l r off by clasping the v g tab e fimly in your hands. en all are s inne cut emin slic s or s ri s Wh k d th to e , t p , r r or fancy shapes as youp efe . lace l os l in lass ars akin car t a P o e y g j , t g e h t they do not lie so closely together that the liquid cannot

reach and surround each piece . A dd the sugar to the vinegar and when itis dissolved the lum ur w ilin r add a and po hen bo g ove the beets . e Then s al. A nether M ethod: Boil and remove the skins from r several bunches of beets. Have eady enough boiling vin ar c r s all in cu l eg to ove the beet , ow g two pfus of sugar and two tablespoonfuls of mixed spices to each r ill uar in a . lass ars it s ur q t of v eg F g j w h the beet , po ilin in ar and s al hil in the bo g v eg e w e hot .

PICKLED BUTTER BEA N S 1 peck butter beans 2 tables poonfuls turmeric 4 pints (8 cups) vinegar 2 tables poonfuls celery n 3 lbs. (6 cups) brow sugar M pint ( 1 cup) mustard 1 teaspoonful salt M pint ( 1 cup) flour

Cut ans in small i c s n il min the be to p e e , the bo the l n ilin sal a r un il n r and rain p e ty of bo g ted w te t te de , d ll we .

ann n reserv n and ck n 176 C i g, P i g, Pi li g

r M ix s ic s r m a as e suga . the p e togethe , wet the to p t

li l in ar t n tie min a muslin ba . with a tt e v eg , he the g

ea in ar ilin in add su ar and H t the v eg to bo g po t , the g min r in ar spices and boil for fifteen utes. Pou the v eg over the nuts and letthemstand for Six weeks before

Cover and seal . PICKLED CABBAGE 1 gallon shredded cabbage 1 tables poonful black pep 2 tables poonfuls salt M pint ( 1 cup) mustard

1 teaspoonful powdered all spice 2 tables poonfuls celery 1 cu s ar 54 lb . ( p) ug Cider vinegar

r ca a s rin l r it sal an Sh ed the bb ge, p k e ove w h the t d f r r M allow to stand o two hous. ix with the mustard see s c l r see s alls ic suar lac r red d , e e y d , p e, g , b k peppe ,

e rs and ni ns. p ppe , o o er i ci r in ar urn in s riliz d Cov w th good de v eg , t to te e r d se ja s an al . ic l c is e c ll n r l This p k ed abbage an x e e t meat e ish .

PICKLED CA ULIFLOWER

i w le 2 caul flowers 1 oz. ho peppers l i Sa t 1 oz. allsp ce 1 quart (4 cups) vinegar 1 oz i r r . g nge oot Pickling 177

r a cauli r in s ri P ut ri s B e k the flowe to p gs. the sp g on a lar la r and s rin l i l a in for ge p tte p k e w th salt, e v g

A dd the Spices to the vinegar and boil for fifteen rain uli r d t in rs minu s. ca an u a te D the flowe p to j , ur ilin ine ar r i then po the bo g v g ove t. r i m lin nd s al w Cove w th us a e hen cold . One or two string or French beans and a few chilies imr a r putin the jars p ove the ppea ance .

PICKLED CHERRIES Sugar

i and s n s m s ur c rri s n ut em W pe to e o e o he e , the p th in a s n ar ar c er it in ar and let to to ew e j , ov w h good v eg r - r fl he ine ar n fo n ur urs. ain o t sta d twe ty fo ho D v g , i c erri s and re urn ar in la ers we gh the h e , t to the j y l ir mrnin with an equa weight of sugar. St every o g f r ee s i a en s n n l and o two w k w th wood poo , the bott e

The syrup which was drained ofi makes a delicious r r n r summe d ink with the additio of wate . A nother M ethod: Drain seven pounds of stoned ne- l in i r add ree cherries. To o ha f p t of v nega th unds suar and one- al unc s ere po of g , two h f o e of powd d cinnamn and and one- al ounc s er o , two h f e of powd ed cl es tie in a muslin ba all il n ur ov d g , ow to bo , the po r he c rri ove t he es. I 2 1 8 ann n reserv n and c n 7 C i g, P i g, Pi kli g

rainin OE and a in for a Keep d g he t g four d ys, then a all r d in r he t togethe an seal ja s.

PICKLED CRAB APPLES

Ripe crab apples 2 tablespoonfuls cassia buds or broken cinna 6 r wn s ar on 3 lbs. ( cups) b o ug m stick 2 tablespoonfuls whole cloves

i r cra a l s n as and r m c d . P k ove the b pp e , the w h y the Tie the spices in a small muslin bag and puttheminto l i i r r rin an ename ed pan w th the v nega and suga . B g to boiling point and add as many crab apples as the i c r r sl l un il a l s syrup w ll ove . Cook ve y ow y t the pp e r b i r e i r are quite tende and can e p e c d w th a st aw . r Remove the spice bag and seal in ja s. A nother M ethod: Six un s cra a l s six po d of b pp e , oun s suar one in in ar one un p d of g , p t of v eg , po d of

S e raisins one un sul ana raisins the ra e eed d , po d of t , g t d rinds and s rain uice of two ran s eas n t ed j o ge , two t poo fuls of ground cloves and two teaspoonfuls of ground n cinnamo . Remove the stems and blossomends fromthe crab l n t l m P t em r u a es but o ee e . u app , do p th th th o gh r e r e ar il food choppe . H at the suga and vin g to bo in in add cra a les raisins ran es and g po t , the b pp , , o g

spices.

180 ann n reserv n and c n C i g, P i g, Pi kli g

Clean the currants and put theminto an enameled an en add ine ar su ar and s ic s and il p , th v g , g p e bo r i r s a il fo an ur s irr n un l . te d y ho , t g f eq e t y l Coo and seal in jars . r This is an excellent relish fo cold game or venison . PICKLED EGGS

w n er 16 eggs 54 oz. hole gi g 2 cloves garlic

M 02 . black pepper 4 cloves i M oz. whole allsp ce

P ut e s in c l a r rin m ilin the gg to o d w te , b g the to bo g in oil for ir minues n c l in c l a er po t, b th ty t , the oo o d w t

in l ar en are ar. an d shell . Place them a c ean e th w j P utthe vinegar and spices into a saucepan and simmer for fif een minues en ur r e s and all t t , th po ove the gg ow to stand until cold .

Cover closely to exclude the ai r. This pickle will be ready for use in a month and it l is excellent with co d meat .

The eggs must be well covered with the vinegar. PICKLED FIGS Cloves

1 pint ( 2 cups) water

il su ar and a r un il Wipe the figs . Bo the g w te t ins a ea r a n r fi s in it sp h vy th e d , the d op the g to the boiling syrup and let them remain until they can Pickling 181 be r e mand lace penet ated with a straw . Remov the p in s erilize ars in la rs e n ic s rin le t d j , ye , b twee wh h p k a few cloves and some small pieces of mace"then c er le i r ov the who w th the sy up . For r succ ssi mrnin ur 06 s ru th ee e ve o gs po the y p, not dis ur in the rui d i es rin a il t b g f t an sp c "b g to bo , n ur er r The hir mrnin a er a d po back ov the f uit . t d o g ft the syrup has boiled add one cupful of vinegar to e er r u r v y th ee c pfuls of sy up . ur r r Po ove the f uit and seal .

PICKLED FISH

w er 6 lbs. firmwhite fish I teaspoonful po d ed I ginger il or 2 a es nfus O fat 1 oz. ( t bl poo l ) brown sugar I tablespoonful salt 1 tablespoonful tomato 2 tablespoonfuls chutney catchup 6 cloves 2 chopped chilies

ill r fill r ll or le t em F et the fish . If la ge ets o doub h so that they may be removed fromthe jars without r r i r en rain it ea in . F fish n oil or la b k g y the d , th d lic ni ns and fr re and la asi e c l . e y d to oo S the o o , y th e fourths of the quantity in a little fat"add the curry ir er sal c un and ma ca c u . powd , t , h t ey to to t h p St s ma rials a as e er a en le ea a din the e te to p t , ov g t h t , d g a li l in ar ra uall until it is consis tt e good v eg g d y, the 182 ann n P reserv n and c n C i g, i g, Pi kli g

c r add ili d ix ten y of thick c eam. Now the ch es an m

well . Spread a little of this paste over each layer of fish er lacin itin the r l aft p g ja s when coo . P ut two and three-fourths pints of vinegar into a sauc an add one and one- al unces curr ep , h f o of y as x ra c c ili s in r the r main er p te , two e t hopped h e , g ge , e d ni n l an r il un s sa as e d su a . il of the o o , t to t t the g Bo t

ni ns are s n ur r fish . the o o oft, the po ove the r en l Cove wh co d . r m A few musta d seeds ay be added if liked .

PICKL ED GHERKINS 100 gherkins 3 cinnamon sticks 3 blades mace 4 chopped green peppers 1 onion

ozs. c al us ar see s 4 (M up) s t 1 oz. m t d d 2 bay leaves 1 2 whole peppers

Wash the gherkins and put theminto cold salt r r r re wate fo a few hous. Ca should be taken that none of the small gherkins are bruised or they will il r m not e and ill s s. N ow a out ke p , w po othe t ke the c l rin i m i a s cl and ut of the o d b e , w pe the w th oft oth p theminto boiling brine strong enough to carry an L et r ain in is rin f r n - ur egg . them em th b e o twe ty fo urs n a m out i em ut em ho "the t ke the , w pe th , p th in ars and c r m i ll win lui n to j ove the w th the fo o g so t o , ic no ili wh h should be hot but t bo ng .

18 ann n reserv n and c n 4 C i g, P i g, Pi kli g

PICKLED ONIONS Small white onions Spices Brine

Choose the smallest onions and take care that r r ur w a e d and ri . a r r t m they y pe Po hot te ove he , and n s ins can il re the the k be eas y moved . M ake n u s r n rin c r ni ns let m e o gh t o g b e to ove the o o , the r main in it for n - ur urs and n r e twe ty fo ho , the eplace old rin i new all in it r mi the b e w th , ow g to e a n another - twenty four hours. On the third morning put the ni ns on fire and a m il o o the he t the to bo ing point . rain ell and lac ni ns in dr ars urin D w p e the o o y j , po g r i boiling vinega over them. If sp ced vinegar is sired il s ic s i in ar all in de , bo the p e w th the v eg , ow g ac all n one- alf unc ac alls ic s r to e h g o h o e e h of p e , peppe c rns mac and mus ar s s s cur l i in a o , e , t d eed , e e y t ed Butif hi n ss ha is so a e izin little bag . the w te e t t pp t g ickle ni ns is r ain s ic s mus in p d o o to be et ed , the p e t be omitted . l l cin ni ns in ars is ri u Whi e p a g the o o the j , d t b te sliced red peppers through them.

PICKLED OYSTERS 100 large oysters 1 pint ( 2 cups) vinegar 1 large red pepper 24 whole cloves Pickling 185

P ut the oysters and their liquor into a porcelain line an add sal as e and rin sl l scal in d p , t to t t b g ow y to d g

notall w li u r il . a out point . Do o the q o to bo T ke the

s ers us at ir lum s and r s oy t , j t the p pe t befo e the edge l r i li u r e in curl and setasi e c . t a n b g to , d to oo S the q o , re urn it th e an add in ar s ices and er t to p , the v eg , p pepp r en in small i c s rin ilin in and b ok p e e , b g to bo g po t , r l r the pour oV er the oyste s when almost co d . Cove jar in which the oysters are and set in a cool place r ove night . The ne da ut emin s eriliz lass ars xt y p th to t ed g j , then seal and setin a cool place .

PICKLED PEARS

8 lbs. pears Cloves 4 1b5 (8 mp6) sugar 1 stick cinnamon 2 bay leaves

il the in ar suar cinnamn r en in small Bo v eg , g , o b ok i ec s and ba lea es for i minues . ar and p e , y v e ght t P e

c r ars en s ic cl s in eac ar. o e the pe , th t k two ove to h pe P ut the ars in ine ar a few at a ime c pe to the v g t , ook un il n r and ac in s rilize ars. t te de , p k to te d j uc s ru one- al n s rain it r the Red e the y p h f, the t ove ars d pe an seal . A nother M ethod: l and c r one c ars Pee o e pe k of pe , n c em i red se e rs two the hop th w th two eded p ppe , r en r r P ut g e seeded peppe s and six la ge onions . theminto a preserving pan with three cupfuls of 186 ann n reserv n and c n C i g, P i g, Pi kli g

in ar one as nful r alls ic one v eg , te poo of powde ed p e as n ul r cl s one as n ul te poo f of powde ed ove , te poo f of re in er a l s n uls sal one powde d g g , two t b e poo f of t , tablespoonful of ground mustard and one cupful of M ix w ll rin uic l il r n su ar. e a b ow g , b g q k y to bo , r then simmer until all are tende .

PICKLED PINEA PPLE 1 or 2 sweet ripe pineapples 1 quart (4 cups) vinegar Cloves 3 % lbs (7 mp8) sugar

l in a l s cutin ic c er it a er Pee the p e pp e , to d e , ov w h w t rin and s un il n arl en er en rain . tew t e y t d , th d B g

ine ar and suar ilin in en add the v g g to bo g po t , th the P l r pineapple and cook until tender. ut a aye of rui in a s eriliz ar add a small i c cinnamn f t to t ed j , p e e of o s ic ur cl s t en a la r rui and so on un il t k , fo ove , h ye of f t, t the jar is full .

Cover with the hot vinegar and seal . On da the inea l is us add one the y p pp e to be ed , cu ul su ar a uar can let il for n pf of g to q t , bo twe ty

minu s n c l . te , the oo

PICKLED POULTRY

3 chickens M oz. sal tpeter al uar wa r 2 lbs. (4 cups) s t 4 q ts te cu rown s ar 54 lb . (M p) b ug

P ut the sal su ar sal er and a r in a t , g , tpet w te to saucepan over the fire "let themboil for thirty min

188 ann n reserv n and c n C i g, P i g, Pi kli g and cl s en a l r rri s and s i ove , th aye of be e p ces until

in s im d er the an r rri . L e po t, k , pou ov be es t them s an r ni and in mrnin rain t d ove ght, the o g d ofl the s ru an r i r y p d bring itto the boil . Pou tove the berries as re and all s n r ni befo ow to ta d ove ght . The next morning boil the berries and the syrup together for n min twe ty utes . al in r Se ja s. PICKL ED STRING BEAN S 1 gallon white wax beans 1 quart vinegar 1 pint ( 2 cups) water I tablespoonful salt lb s ar 2 uar s ilin wa er M . ( 1 cup) ug q t bo g t

r e ns b n r St ing the b a ut do ot b eak them. Boil min ilin a er and sal un il n er n the the bo g w t t t te d , the r P ut the ine ar r s a er r ain ll . sua d we v g , f e h w t , g , and s ic s i in a muslin ba in a sauc an n p e t ed g , to ep , the bring to boiling point and boil for fifteen minutes " ns and c for ten min l n r now add the bea ook utes o ge .

Can while hot .

PICKLED TOMA TOES

1 oz cl v . o es oz mus ar 2 s. t d oz mace Salt 1 .

arlic 1 oz. celer see s M oz. g y d 1 oz cinna n s ic 4 onions . mo t k

1 02 . white pepper Pickling 189

se small and r c l ri ma s ric Choo pe fe t y pe to toe , p k m la emin an ar n ar ar s rin lin sal the , y th e the w e j , p k g t n the la rs and l a mfor r e a s betwee ye , e ve the th e d y c r n r inin a a i in r r a uc a . ove ed dow , d g w y the j e to anothe j Chop the onions and garlic and cook themin the in ar i s ic s for fif n minu s n v eg w th the p e tee te , the add ma es ic a n rins and ri d the to to wh h h ve bee ed d e , n l c r and tie n ur l a d when co d ove dow sec e y .

a for hr s en use . Le ve t ee week , th

PICKLED TONGUE Whole cloves Stick cinnamon Vinegar

as the n u n c r it i ilin wa er W h to g e , the ove w th bo g t

nd c o sl l un il n er. a e r m the fire a o k ow y t te d T k f o , en er ec l c le r m the s in fat and and wh p f t y oo d e ove k , en c l slice er hin and ac in roots . Wh o d v y t p k to in ars a din one eas nful sal one- ur p t j , d g t poo of t, fo th ul lac e r one- al eas n ul teaspoonf of b k p ppe , h f t poo f of - lf i whole cloves and one ha cinnamon stck to each jar. i r r Fill to the top with v nega an d cove .

PICKLED VEGETA BLE M A RROW 1 large vegetable marrow Salt P inch red pepper 2 quarts (8 CUPS) vinegar 2 shallots

eric 1 oz. turm 1 0 ann n reserv n and c n 9 C i g, P i g, Pi kli g

l and remv the s s marr cut it Pee o e eed of the ow , in small ic s rinkle i sal an let s an for d e, p w th t , d t d w l r vine r t e ve hous. P ut the ga into a saucepan and add the su ar s ices and s all s cut in small g , p h ot

i ces. il for ten minues t en a e out p e Bo t , h t k the s all utin the di mrr an d il for n h ots, p ced a ow bo twe ty minutes. l r Sea in ja s.

PICKLED WALN UT S Walnut meats 1 teaspoonful powdered 1 pint ( 2 cups) vinegar cinnamon ic M lb . ( 1 cup) sugar Sp ed pickled apples

Examine the walnut meats and be sure there are ll rin t u ar ine ar no s e s le amn m. he s h ft o g the B g g , v g

i mn ilin i A dd suffici n and c nna o to bo g po nt . e t

r i er for fif n walnut meats to be cove ed . S mm tee r minutes and then seal in ja s. When wanted serve in the scooped out halves of i spiced p ckled apples. A nether M ethod: a one undr nus one T ke h ed t , unce cl es one unc alls ice one unc o of ov , o e of p , o e of nume one unce i e erc rns one un c t g, o of wh te p pp o , o e in r one unce rseradis one cu ul of g ge , o of ho h , pf of

mus ar s e s ur cl es arlic sal and ine ar. t d e d , fo ov of g , t v g i e nus ric em i a in and ut m W p the t , p k th w th p p the n a lar ar in al rn in la rs wi s ic s i to ge j te at g ye th the p e ,

nn n reserv n and c n 192 Ca i g, P i g, Pi kli g

l rin sl l oilin in ce cl s. oun of who e ove B g ow y to b g po t,

c in s rilize ars add s ru v r the Pa k te d j , y p to o e flow jars and cover.

ROSE HIPS I N VIN EGAR Sugar

s fin r s i s a are not ri leav Choo e e o e h p th t too pe, e a s r i c s al on ac but cut eme en ho t p e e of t k e h , th v " was ut emin a an it suflicient ilin a r h , p th to p w h bo g w te c er and let emsimmr un il n r but i to ov , th e t te de , w th out allowing themto break"now drain ofl the water and reserve it. en rui is c l cuta small i c er Wh the f t o d , p e e of the flow end and r m the s e s in car ul not r a , e ove e d , be g ef to b e k r i M s ru all in cu uls the u . a a f t ke y p , ow g two pf of vinegar and one cupful of the water in which the hips r r r r i we e cooked to eve y two pounds of f uit . St a n int a r s r in an a in for a e uanti i s o p e e v g p , dd g the bov q t e ur cu uls suar one- ur unc cl s fo pf of g , fo th o e of ove n one- ur unc cinnamn s ic and s ir a d fo th o e of o t k , t over the fire with a wooden spoon until the sugar is iss l n oil the s ru for fi n minu s d o ved"the b y p ftee te , add i s and il for n minu s l n r or the h p , bo twe ty te o ge i until the syrup is th ck . r Cover in small ja s. is ll n m n or This exce e t with utto game . Pickling

PICKLED WATERM ELON RIN D WITH CHERRIES Ginger root 1 quart vinegar Cinnamon sticks l s r 3 bs. (6 cups) uga

Cut some watermelon rind into pieces about two in r in er ni c s s ua . a min a a r he q e So k the we k b e ov ght, r P then rinse and drop into a strong alumwate . ut suar ine ar in er r and cinnamn stic s the g , v g , g g oot, o k to taste into an enameled saucepan and cook to a

Drain the watermelon rinds and pour the syrup l r for r r r m. ca s u m nin s ove the S d the y p th ee o g , al a s ur it ilin r rin s n add w y po bo g hot ove the d , the e rrie n di i riliz r th che s a d v de into ste ed ja s.

Seal tight .

PICKLIN G RAD ISH SEED PODS Water

The pods must be picked when very young and the in s and l ac . as s car ull eed pod eft t t W h the pod ef y, then pour over them a brine made in proportions esser s nfuls sal one r r of two d t poo of t to qua t of wate . ms an for n - ur urs en rain Let the t d twe ty fo ho , th d in r r r 03 r and lac min a c c o lass a . the b e, p e the o k g j 1 3 nn n reserv n and c n 194 Ca i g, P i g, Pi kli g

Cover themwith hot vinegar and in two days they will be ready to eat.

PRUN E PICKLE

2 cus suar 2 lemons 1 lb . ( p ) g 1 gill (M cup) cidervinegar 24 whole cloves M teaspoonful salt 1 2 whole alspices

as run s n ut min a sauce an W h the p e , the p the to p wi e l l mns cutin r small ieces th the p e of the e o to ve y p , s rain l mn uic mac cl s alls ic e r t ed e o j e , e, ove , p e , p ppe

c rns sal and c l a r c r ll . o , t o d w te to ove we Simmer for two hours and add water as it evapo dd suar and sim r for r r r es. A m an e ou at the g e oth h , n add ine ar and il for fi min the the v g bo ve utes. r Seal in small ja s.

PUM PKI N SWEET PICKLE

3 54 pints (9 cups) cider vine 1

lbs 6 cus s ar 3 . ( p ) ug 3 tablespoonfuls chopped

namon

Cut l mn in in slic s uti i r r the e o th e , p t nto a p ese ving l i r kett e and bring to a bo l . Pa e and cutthe pumpkin in two inc s uares iscardin s s em to h q , d g the eed , add th

1 6 ann n reserv n and c n 9 C i g, P i g, Pi kli g

Dissolve the sugar in the vinegar and add cloves and cinnamon to taste . When the vinegar boils drop in the whole bunches of raisins and boil for ten minu s r m r m in r an te , e ove f o the v ega d place in sterilized jars. Boil the vinegar for ten minutes longer then pour er raisin ov the s and seal . n r a s r r m a unc r m ar Whe e dy to e ve e ove b h f o the j , s rin l it suar lac in n for a minu p k e w h g , p e the ove te , nd setasi l a de to coo .

RED CABBA GE PICKLE 1 large red cabbage Whole white peppers Sal t Ginger Bay leaves Sugar

m c ars usi l a s r mthe ca a Re ove the o e o t de e ve f o bb ge , and as r main r s arc in for an insec w h the e de , e h g y t i P in alf hr tfine. u li . Cut ca a e and s t fe the bb g h , ed a la r ca a e in a lar e dis or la r ye of the bb g to g h p tte , and s rin le i sal add mre ca a e and sal p k w th t" o bb g , t in al rna e la rs l a e for thr or ur a s te t ye " e v ee fo d y , r turning it several times during that interval . D ain a mis ure hic the sal has rac ut way the o t w h t ext ted , p the ca a in ars and c r i vine ar in hic bb ge to j , ove w th g w h cl s six i e rs one small i c in er two ove , wh t peppe , p e e g g r ba l a and one eas n ul suar ac oot, y e f , t poo f of g to e h

in vin ar a n il . p t of eg , h ve bee bo ed Pickling 197

r i ulin l ms and n c ti n . Cove w th , whe o d e dow A f w lic s c imr l r e s e of ooked beets p ove the co o .

RED PEPPER SWEET PICK LE

R ed peppers cu s ar 2 inches cinnamn s ick 3 lbs. (6 ps) ug o t 1 pint (2 cups) cider vinegar 2 teaspoonfuls whole cloves

Soak the peppers in boiling water for twenty minues n la in a c l rin r ni ra t , the y o d b e ove ght to d w rs outthe crude juices of the vegetable . Cutthe peppe in in slic s iscar in all se s and s rin th e , d d g the ed t gy P u in ar su r d i in r ul . t a an s c s a o p p the v eg , g p e to p celain-lined pan with the peppers and cook until rs r n r the peppe a e te de . m rs c s ru sli l Re ove the peppe , ook the y p ght y, d n ur r slic rs an the po ove the ed peppe . l r Sea in ja s.

SA CCHARIN E PICKLES

I tablespoonful powdered

I tablespoonful powdered

4 ozs. (M cup) salt Ci nnamon M tablespoonful powdered

I tables poonful alum Mtablespoonful powdered 6 tables poonfuls mustard 1 8 ann n reserv n and c n 9 C i g, P i g, Pi kli g

M ix r sacc arin sal the hre a l togethe the h e , t , t e t b e

s n uls of ic l s ic s the alumand vin ar. poo f p k e p e , eg i and dr som cucumers ut min a W pe y e b , p the to P ar and ur vin ar mi ur r m. ut j , po the eg xt e ove the mus ar in er cinnamn cl es and alls ic the t d , g g , o , ov p e r into a muslin bag large enough to cove the pickles. SILVER PRUNE PICKLE

l il r r n 7 bs. s ve p ues 2 blades mace 1 pint (2 cups) cider vinegar 1 teaspoonful cloves

3 lbs. (6 cups) sugar M teaspoonful allspice I stick cinnamon

P ut ci er in a rcelain-lin an add su ar the d to po ed p , g , cinnamn mac cl s and alls ic n il o , e, ove p e , the bo to er un il r i l r P ut the run s in a geth t the sy up s c ea . p e large stone jar"pour the boiling hot mixture over m d l r en - r r ur the an et stand fo tw ty fou hous. Po the s ru in a sauc an rin it ilin in y p to ep , b g to bo g po t , ur it r r ui and lets an for one da . po ove the f t, t d y il n the s ru n skimit add run s Bo dow y p, the , the p e and c un il re l r ook t they a c ea . l Sea in jars.

SPICED PICK LED A PPLES

8 lbs. sweet apples Cloves 1 quart vinegar Stick cinnamon 1 quart water Allspice l 8 4 bs. ( cups) sugar

Peel enough apples to make eight pounds

00 ann n reserv n and c n 2 C i g, P i g, Pi kli g cut a segment fromone side large enough to remove

eel and it remainin ac es hen rub m P p g pe h , t the h e r u a c lan r. the in er and t e ls th o gh o de Chop g g pe , add themto the sieved peaches with the spices an d r fill the peaches. Return the wedge that was emoved i l c P u sew up and st ck two c oves into ea h peach . t in ar and suar in a r s r in an add the v eg g to p e e v g p , six cl s and one inch cinnamn s ic and rin ove of o t k, b g to boiling point . Boil for ten minutes then pour r r r boiling hot ove the peaches. Pack themin ja s o

cr c s and c er. o k , ov l in a c dr lac . Keep oo , y p e

SWEET PICKLED GHERKINS

gherkins 1 piece bruised root 24 cloves 1 2 w e e l 2 hole p pp rs 1 b . ( cups) brown 3 cinnamon sticks

When making sweet pickles one must cook them in the solution long enough to have it penetrate r u m nd ma e th o gh the a k them uniformly sweet. Sweet pickles should be sufficiently cooked to keep i u rm ll w tho t being he etica y sealed . P u i m r t the sp ces in a s all bag . M ix the vinega and suar in a rc lain-lin le add er ins g po e ed kett , the gh k and s ic ba n set v r the fire un il mi p e g , the o e t the xture Pickling 20 1

i m si reaches boiling po nt . Re ove to the de of the fire and keep simmering for three hours or until the

li ui is s ru but not ic . q d y py, th k rain the er ins ac mon n s in ars or D gh k , p k the e d j bottles and cover themwith the liquid . Seal and set away in a dark place for three weeks when they will be ready for use .

SWEET PICKLED M ELONS

Melons 1 lemon 6 cloves 1 stick cinnamon

Sweet pickled melons are much liked and are very l l cut m in ic l s m. the me ns who e o e Pee o , the th k slices and put themin vinegar for two days. On the hir da rain the ine ar and eac t d y d v g , to h pint allow one cupful of sugar to every pound of melon . P ut the ine ar suar and an uice r m v g , g y j f o the melons into a saucepan and boil for fifteen minutes " l l t it f r pour over the me ons and e stand o one day. e a r c ss ilin in ar for ur a s R pe t the p o e of bo g the v eg fo d y , and on the fifth add the grated rind and strained uic l mn cl s and cinnamn r en in i c s j e of e o , ove o b ok p e e , put in the melons and boil gently till the vinegar i r ec mes c n ur in a s and s al . is b o th k , the po to j e Th i is c ll n i ma s or am p ckle ex e e t w th e t g e . n n reserv n and c n 20 2 Ca ni g, P i g, Pi kli g SWEET PICKLED PEACHES

Use either firmfreestones or clings divided into halves. Pare and place in a vinegar syrup allowing one-half l wl un il en er m u ar as rui . a s as uch s g f t He t o y t t d , n ur in a s n ar add one s ick cinnamn the po to to e j , t of o

r n in i c s cl s and mac . b oke p e e , ove e For ten mrnin s rain oil the in ar a and o g d v eg , he t

ur r rui n s al . po ove the f t, the e r Have plenty of vinegar to cover the f uit .

SWEET SPA NISH PICKLES

3 6 green tomatoes tard seeds 24 cucumbers I teaspoonful celery seeds 8 small green peppers 1 teaspoonful turmeric Salt 1 teaspoonful powdered 3M pints (7 cups) vinegar cinnamon l 8 c 4 bs. ( ups) brown sugar

Cutthe cabbages into small pieces with a chopping knife "pare the tomatoes and cut each one in three pieces "divide the cucumbers into one-half inch iec s rem s e s r mthe ers nd c p e , ove the e d f o pepp a hop mr e at er c arsel . lace emin se ara e la ers th h o y P th p t p tt , s rinkl r i l l r ni p e ove w th sa t and a low to stand ove ght .

ann n reserv n and c n 204 C i g, P i g, Pi kli g

i mustar s eds one un c l r pound of wh te d e , po d of e e y seeds six cu uls ra e rs radis cu uls , pf of g t d ho e h, two pf nas ur iumsee s one- al cu ul slice in er of t t d , h f pf of d g g ro one unc urmric cu uls li oil ot, o e of t e , two pf of o ve , ne cu ul su ar one ra d nume and one o pf of g , g te t g, cupful of very tiny cucumbers. 2 l ur ri ma s c fine Filli N e . : ng Pee fo pe to toe , hop , i and ad d one in c ca a one dra n p t of hopped bb ge, in c ed c ler one in c r en p t of hopp e y, p t of hopped g e mat es one- alf in c ed r en rs to o , h p t of hopp g e peppe , one-hal in ra d rs ra is one a l s n ul f p t of g te ho e d h, t b e poo f l r of salt and two tablespoonfus of musta d seed s.

2 STUFFED MAN GOES N O . Green bull-nosed peppers 1 small onion ' M teaspoonful whole mus Chopped celery tard seeds Green cucumbers 3 tablespoonfuls olive oil Soak some firmbull-nosed peppers for twenty-four r ut sli in hous in brine that is not too strong . C a t one si e or cut ofl one end sa in it ser as a d , , v g to ve r cove . Chop enough firmwhite cabbage to fill the ca ities and use i it one- ur ar c v , w th fo th p t of hopped c l r r inkl en cucum ers or r en ma s. r e e y, g e b g e to toe Sp e i sal and let s an for ur urs n drain w th t t d fo ho , the in c l i r s a an er. A dd c n n mus a se d o d hopped o o , t d e and oil an fill r l c c n d into peppe s. P a e overs o top and tie firml i fine i y w th tw ne . Pickling 20 5

lac rs in a rcelain-lin an c v r i P e peppe po ed p , o e w th r warmvinegar and let stand ove night . Next day ur ofl ine ar r a and a ain urn r the po v g , ehe t, g t ove in la in r e r rs. ac rs la s ne a c r peppe P k ye g to j , ove , l and in six weeks they wi l be ready for the table . For a sweet pickle sugar is added to the vinegar when it is scalded .

STUFFED PICKLED PEA CHES Sugar

Ging er root

elec me iumsize ac s as mand a S t d d pe he , w h the t ke out the stones "cover with salt water and let them r I n the rnin fill t e cen er stand ove night . mo g h t s wi h ra rs ra is mi e i a li le c ler t g ted ho e d h, x d w th tt e y mll i in r r seed and a s a p ece of g ge oot . rin n ac in r Tie each peach with st g a d p k ja s.

ur er m a d in ar wi suar and Po ov the he te v eg , th g

Spices to taste .

Cover and seal .

TOM A TO M A N GOES I tables poonful salt

1 quart chopped cabbage 1 teaspoonful black pepper M pint 1 cup) chopped 206 ann n reserv n and c n C i g, P i g, Pi kli g

Cut ofl s r m r en ma s sc the top f o the g e to toe , oop ut insi let ms an in a s r n rine for o the de , the t d t o g b

urs en rain and i dr . two ho , th d w pe y l and c the red ma s add ca a e Pee hop to toe , the bb g , sal mus ar e r reen ers and fill in t, t d , p ppe , g pepp , to

ew on s ac in a lar e cl an s n ar S the top , p k g e to e j r wi in r and cove th boiling v ega sweetened to taste . e a his r cess s ral mrnin s en la a R pe t t p o eve o g , th y few horseradish leaves on the top of the vinegar and cover well .

TOM ATO SOY 4 cloves ni ns 1 la e mace M lb . o o b d

al 4 ozs . (M cup) s t

lic ma es ni ns and cucum rs and lac S e the to to , o o be p e min a c lan r s rin lin r m the sal the o de , p k g ove the t ex d r in ell r vi usl arme . a a and lace p e o y w d N t y d w , p in a preserving pan with the spices and sufli cient vinegar to cover it all "boil very slowly until reduced a ul en rub r u a si e or r ss r u to p p , th th o gh ev p e th o gh l a vegetab e or fruit press. lac one chili and a cl in ach ar fill u i P e ove e j , p w th ma mi ure n seal n ell in car ul the to to xt , the dow w , be g ef - i to see that the jars are ai r t ght . r r The jars should be warmand ve y d y.

208 Cann n reserv n nd ck n i g, P i g, a Pi li g and c rs on and set in a il r on a t ic r ove , bo e h k laye

and hal man mr e iz f as y o e of the on quart s e . The ars s ul be ll ac it ma but n t j ho d we p ked w h the e t, o

When all is ready set the boiler over the fire and fill n arl the ars i l r e y to top of the j w th co d wate . Bring Slowly to a boil and keep the temperature at a in r m r r e and one- al urs th t po t f o th ee to th e h f ho , r urs for one uar ars and one- al ur th ee ho the q t j , h f ho l r for uar size a er ilin onge the two q t . Keep the w t bo g c ns an l a in mr as n e u t e o t t y, dd g o e e ded to keep p h n i required qua t ty. ars s ul n r sumr but a r The j ho d eve be b e ged , the w te c m rl A t should always o e up nea y to the covers. the end of the specified time lift the jars fromthe r n r n the c r i l i l boile a d sc ew dow ove s as t ght y as poss b e . r Lift the ja s one at a time and seal immediately . Replace the cover to the boiler each time a jar is re m d and e the a er ilin ris l un il ove , ke p w t bo g b k y t

r is is im r an . the last ja is out. Th po t t c er or ru er r es c i it ma If any ov bb p ov defe t ve , y r l c i an her but the ar s ul set be ep a ed w th ot , j ho d be back in the boiler again for a time to make sure that any air which is admitted to the meat is thoroughly riliz is s al a s use new ru rs ste ed . It be t w y to bbe and press the edges of the covers down on the rubbers ll ars and c v rs s ul at a points. Both j o e ho d be Pickling 209 thoroughly sterilized by boiling in water for a few minutes before using . M f r s ul n r ut in ic l eat o canning ho d eve be p to p k e, rim03 en for a da nor s ul it as . ev y, ho d be w hed T an s il r i ns n use ms m r wa y o ed po t o a d the o e othe y, but nottr l n n n se no a r do y to c ea se a d ca them. U w te in rs. i n the ja The meat will make its own juce . O e good sized quarter of beef fill about twenty-two one uar q t jars.

2 1 ann n reserv n and c n 4 C i g, P i g, Pi kli g

assist in provoking the flow of gastric juice fromthe stomach which is necessary to the various kinds of r i ll use food deposited the ein . It s we that the ho keeper should know how to prepare these appetizers I n the su r mn s she can uilize at home . mme o th t the fruits and vegetables that are ready to her hand in her ar n or a ma u c a l r m g de , th t y be bo ght he p y f o the ci r c r or in mar s and as she has ty g o e the ket , , l isur ma c n er min lici us sauc s a e e, y o v t the to de o e th t will be found piquant and appetizing when the price of tomatoes is soaring and when salads are too i rm ar il r expens ve to fo a p t of the da y fa e . r li l s alin wax so ifficul r m is Ve y tt e e g , d t to e ove, us in ca c u s r lis s or ra uic in s ed t h p , e he g pe j e the e r i a s. ns a c les are ral d y I te d , the o ked bott d pped seve ml r I times into hot e ted pa aflin. n the absence of c r s r er siz for ca c u l s ml e o k of the p op e t h p bott e , e t d paraflin may be poured into the necks of the bottles A ec li n a r fillin . s n a ca i ma n c ssar fte g o d pp t o y be e e y, l i as itshrinks considerab y n cooling .

A PPLE CATCHUP I teaspoonful white pep 2 onions per 1 teaspoonful salt (1 cup) sug ar 2 teaspoonfuls powdered 1 teaspoonful mustard cinnamon hutne s atchu and e s es 1 C y , C p R li h 2 5

Stew enough tart apples to make two pints of apple sauc and rub it thr u a si add the ni ns e o gh eve , o o fine i r su r l r c d n a a sa an d s ic . hoppe , v eg , g , t, peppe p es urn in uce r l T to a sa pan and simme unti thick . l hil ili a n in s riliz l s. Se w e bo g hot , te ed bott e The apples will not require paring or coring if i s fted after stewing. A nether M ethod: Take two quarts of sliced cooking a l s c red rs and one cu ul pp e , two hopped peppe , pf of er un il n r n r a and s s ain . P ut the w t tew t te de , the t uic in a an add one eas n ul r ne j e to p , t poo f of peppe , o a les nful l mn uic one- al as nful t b poo of e o j e, h f te poo of r un cinnamn one- alf as n ul r un g o d o , h te poo f of g o d i cloves and one teaspoonful of salt . T e the spices in a muslin b ag . All li ui simmr un il ick n ow the q d to e t th , the add one cupful of vinegar and one-half cupful of sugar il and allow to bo until thick . l Pour into bottles and sea .

A PPLE CHUTNEY

a 3 lbs. pples ul raisins 1 c n 2 lbs. s tana hopped onio 3 lemons 1 clove garlic r wn ar in 2 arra 2 lbs. (4 cups) b o sug 1 p t ( cups) t gon 1 tablespoonful ground ging er vinegar 1 teaspoonful paprika 2 pint (4 cups) vinegar l a 2 bs. stoned d tes 2 16 ann n reserv n and c n C i g, P i g, Pi kli g

ar c r and c a l s and ut m P e, o e hop the pp e p the r u a oo c r i raisins c ilies arlic th o gh f d hoppe w th the , h , g and a s add all r in r i n s and il d te , the othe g ed e t bo until tender.

Bottle when cold . A ne ther M ethod: l c r and c ten s ur Pee , o e hop o a les se and c r n e rs and eel pp , ed hop two g ee p ppe , p and c t r lar ni ns en ut min a hop h ee ge o o , th p the to sauce an add one cu ul s e rai sins one cu p , pf of e ded , p ful r n su ar one a l s nful sal one of b ow g , t b e poo of t , cupful of vinegar and one tablespoonful of mustard s an l tsimmr for ir minu seed d e e th ty tes.

Bottle while hot .

A PPLE RELISH 1 dozen apples M tablespoonful salt 2 large green peppers 1 M lb . ( cup) sugar dered ginger 1 onion M lb . ( 1 cup) seeded rai 1 pint ( 2 cups) vinegar 1 lemon

raisins a l s ers and ni n en Chop the , pp e , pepp o o , th add the suar ine ar sal in er and the lemn g , v g , t , g g o li r i s ced ve y th n . Turn into a large saucepan and cook for two hours stirring occasionally . r Seal in sterilized ja s. A nother M ethod: Core and chop seven pounds of

2 18 ann n reserv n and c n C i g, P i g, Pi kli g

ccasi nall n ur in s riliz o l s n o o y, the po to te ed b tt e a d

r Keep in a cool da k place .

CHUTN EY 24 bananas 5 tablespoonfuls sal t 2 canned red peppers M teaspoonful red pepper 2 small onions M teaspoonful powdered

54 lb . sultana raisins cinnamon 1 pint(2 cups) vinegar er 1 M ozs. curry powd M teaspoonful mustard seeds

el the ananas and cut in iec s en Simmer Pe b p e , th in in ar un il n r add the suar c d the v eg t te de , g , hoppe

ni ns c red rs and all c l t en o o , hopped peppe , ow to oo , h add all r in r l the othe g edients and mix wel together. All to s an for ur n urs n r in o ow t d fo tee ho , the pou t jars and seal .

BEET RELISH 1 quart cooked beets 1 saltspoonful white pep 1 quart uncooked cabbage per 54pint (1 cup) fresh grated I tablespoonful mustard horseradish I teaspoonful salt 1 cu in 2 54 lb . ( p) sugar 1 p t ( cups) cider vine I saltspoonful red pepper gar

fine s and ca a add all Chop the beet the bb ge , the utne s atchu and e shes 2 1 Ch y , C p R li 9

r r i for othe ing ed ents and mix well together. Cook r twenty minutes and seal in sterilized ja s. r ll r i Beet elish is exce ent to se ve w th fish .

CELERY RELISH

2 lbs. (4 mps) sugar 1 2 green peppers 1 2 red peppers 1 pint (2 cups) water 2 tablespoonfuls salt 2 tablespoonfuls p o w dered cinnamon

Cut cel r un il er are el cu uls add e y t th e tw ve pf , two quarts of apples put through a food chopper with the rs s rin le i sal and simmr un il peppe , p k w th the t e t he c l r r t e r is en er n ain and add aisins. e y t d , the d the M a e a s ru it the in ar su ar and cinnamn k y p w h v eg , g o tie in a b a en ur er c l r mi ur and d g , th po ov the e e y xt e simmer not il for on r ( bo ) e hou. l r Sea in ja s. CORN R ELISH 18 cars corn 3 pints (6 cups) vinegar su 1 head cabbage 2 lbs. (4 cups) gar 1 head celery I teaspoonful turmeric 6 sliced onions 1 teaspoonful mustard 1 tablespoonful salt

Cut c rn off ars c ca a ni ns the o the e "hop the bb ge , o o , r c l r M ix ll in r ien s nd il peppe s and e e y . a the g ed t a bo for n minu s twe ty te . r Seal in ja s. 220 ann n reserv n and c n C i g, P i g, Pi kli g

CRAB APPLE RELISH Crab apples cinnam 6 lbs. ( 1 2 cups) sugar on 1 teaspoonful powdered sul ana raisins 2 lbs. t 1 pint (2 cups) vinegar 1 teaspoonful powdered

as and dr the cra a l s cut emin small W h y b pp e , th i c s n masur six in s and ut emin a p e e , the e e p t p th to lar e r s r in an add su ar the ra e rin s g p e e v g p , the g , g t d d and s raine uic ran es the raisins in ar t d j e of the o g , , v eg

M ix ll n l er ni . and spices. we a d et stand ov ght

I n the morning cook slowly until the apples are soft .

Seal in jelly tumblers or bottles.

CRAN BERRY CATCHUP 1 quart cranberries 6 cloves M pint ( 1 cup) water 2 r 1 lb . ( cups) b own su gar

P ut cran rries wa r and s ices i in a the be , te p t ed muslin bag into a preserving kettle and simmer until the fruit is soft . rain r u a c lan r or rui ress add St th o gh o de f t p , the su ar n simmr for two minu s l and g , the e te , bott e l sea .

2 22 ann n reserv n and ck n C i g, P i g, Pi li g an one as nful sal utin a sauc an d te poo of t, p to ep il r boil unt tende . l i r Sea n ja s.

CURRAN T CATCHUP

6 s ar alls ice 3 lbs. ( cups) ug p M pint ( 1 cup) vinegar powdered 1 teaspoonful salt 1 tablespoonful powdered I teaspoonful powdered cinnamon 1 tables poonful powdered 1 teaspoonful black pep cloves per

M as curran s and rub m hr u a si v h the t the t o gh e e , r re add the othe ing dients and boil for twenty minutes. l in riliz r Sea ste ed ja s.

DAM SON CATCHUP 2 quarts damsons M teaspoonful salt 4 ozs. (M cup) sugar M teaspoonful powdered I teaspoonful powdered cin mace namon 1 teaspoonful powdered P inch red pepper M teaspoonful powdered cloves 1 pint ( 2 cups) water

as ams ns ut emin a r l - W h the d o , p th to po ce ain lined r r saucepan with the wate . Simme un til they are r c l n r t en ress m r u pe fe t y te de , h p the th o gh a sieve or utne s atchu and e shes 2 2 Ch y , C p R li 3

rui r ss ru in r u as muc s in f t p e , bb g th o gh h of the k

as ssi l . urn his an add suar po b e Ret t to the p , the g ,

sal and s ic s and simmr until t ic . t p e , e h k l Bottle and sea .

1 DRIED FRUIT CHUTN EY NO .

1 lb . rie eac es in 1 us vine ar d d p h 54 p t ( M c p ) g i a ri z 2 a 1 . r nf lb d ed p cots 1 o . ( t blespoo uls) salt

. n r 1 lb sto ed dates 1 oz. red peppe

1 . w cinna n lb seeded raisins M oz. po dered mo

1 . z r ves lb sultana raisins M o . powde ed clo M lb . currants 2 ozs. shredded clove gar li 3 lbs. (6 cups) sugar c i Cut eac s a r c s and a s in small iec s. the p he , p ot d te p e Stew the peaches and apricots in a littlewater until they r m ll r a e soft . Now add to the a the other ing edients n c for n min rin nall a d u s stir ccasi . ook twe ty te , g o o y Seal in jars un i li i ll This ch t ey s de c ous with meats of a kinds.

I E 2 DR D FRUIT CHUTN EY N O.

in 1 ried 2 c suar 54 p t ( M cups) d apples 1 lb . ( ups) g M pint ( 1 cup) currants 1 tablespoonful mi x e d M pint ( 1 cup) sliced figs whole pickling spices M pint ( 1 cup) seeded raisins 1 tables poonful crushed M pint ( 1 cup) sultana raisins red pepper pods M pint ( 1 cup) chopped pre 1 M teaspoonfuls salt 2 2 ann n reserv n and c n 4 C i g, P i g, Pi kli g

as a l s c r m i a r an d s a W h the pp e , ove the w th w te o k for five urs n ut min a sauc an add ho , the p the to ep , l n i m r sa a d s c s i in a uslin ba . e the t, the p e t ed g Cov h r and cook until t e apples a e soft . Now add the curran s fi s raisins and in r and c a ain for t , g , , g ge ook g ten minutes. the li ui is muc r uc add i the su ar If q d h ed ed, w th g and vinegar sufficient water to cover and simmer il ui e unt q t thick . al in mall r l Se s pots o g asses.

EGGPLA N T SA UCE powdered allspice 4 green peppers I teaspoonful 4 mediumsized onions Ci nnamon 2 tables poonfuls sugar I teaspoonful powdered 2 teaspoonfuls salt 5m" 1 teaspoonful powdered 1 pmt (2 cups) vinegar

l s m lan s cut mu masur one Pee o e eggp t , the p , e e quart and boil in slightly salted water until tender" rain mas rain a ain and ut hr u a sie e d , h, d g , p t o gh v h m n sli rem e see s. in t e a es e c to ov d Sk to to , th e m the . P ni ns nd rs r u a c er utthe o o a peppe th o gh food hopp , l mf r five minu s in ilin wa er rain sca d the o te bo g t , d , d ma s in ar and lan c ad to the to toe , v eg eggp t , ook

226 ann n reserv n and c n C i g, P i g, Pi kli g

ELDERBERRY CHUTNEY

Ground ginger Mustard seeds

Stoned raisins

For every pound of elderberries allow one small ni n ei cl es one- ur unc r un in r o o , ght ov , fo th o e of g o d g ge , unc s r n suar one- ur un of two o e of b ow g , fo th po d s n raisins a us red r and mace one to ed , d t of peppe , al as oon ul mus ar s s one as nful h f te p f of t d eed , te poo s l r of a t and one cupful of vinega . un the erri s and r in r i n s r Po d b e othe g ed e t togethe , en lace min an enamele an and il for th p the d p , bo

ten minu s. m e r m the fire c r n te Re ov f o , ove dow , d l l an eave until co d . Divide into wide-mouthed bottles and cork down tightly .

GOOSEBERRY CHUTN EY i 3 lbs. gooseberr es 2 teaspoonfuls powdered in er M lb . chopped raisins g g nf M lb . chopped onions 2 teaspoo uls paprika

. 1 cu s su 1 in 2 us arra 54 lb ( M p ) gar p t ( c p ) t gon n M lb . (M cup) salt vi egar

and ail s rri s ut min Top t the goo ebe e , p the to hutne s atc u and e s es 2 2 C y , C h p R li h 7 a res r in an add r s the in r di n s and p e v g p , the e t of g e e t boil until the chutney is thick and brown .

Bottle and seal when cold . A nother M ethod: Top and tail one pound of se erries add one un c r u ar goo b , po d of hopped h b b , one un sul ana raisins oun s r n po d of t , two p d of b ow su ar one- al as nful a rika unc s g , h f te poo of p p , two o e of ground ginger and one quart of vinegar. rui e er mix i r in Chop the f t tog th , w th the othe n il r gredients and cook u t tende .

GOOSEBERRY RELISH 1 pint ( 2 cups) water l raisins 2 bs. seeded

and ail s rri s en il em Top t the goo ebe e , th bo th r A d r in the water fo fifteen minutes. d the aisins

r rm and suga and cook to a ma alade . l Pour into glasses and sea at once . A nether M ethod: P ut eight pounds of gooseberries with one pint of vinegar and four pounds of brown su ar in a reser in an en rin sl wl g to p v g p , th b g o y to r r r boiling point and cook gently fo th ee hous. Now add two ounces of ground cloves and two o unces of ground cinnamon tied in a small muslin b ag and continue to boil for another hour.

Seal in jars or bottles . is r lis is li i us r i m Th e h de c o se ved w th cold eats. 2 2 8 ann n reserv n and c n C i g, P i g, Pi kli g

GR APE

I

cl 3 lbs. (6 cups) granulated dered oves sugar 1 tables poonful pow

2 lbs. (4 cups) brown sugar dered allspice 1 pint ( 2 cups) vinegar 1 3 tables poonfuls powdered cinnamon 1 teaspoonful salt M teaspoonful red pepper

rn ra s and as t m n ut m Ste the g pe w h he , the p the into a kettle with just enough water to prevent r il r s irrin en i sc c in . un n o h g Cook t te de , t g oft w th a en s n n rub m r u a sie wood poo , the the th o gh ve , A r ec in the s and s ins . dd ine ar ej t g seed k the v g ,

suar sal and s ic s and il un il r ic . g , t p e bo t ve y th k

Wh n c l l c r ti l and s al . e o d , bott e , o k ght y e his ca c u i lici us i al c ic n or T t h p s de o w th ve , h ke r po k .

GREEN FIG CHUTN EY l 1 2 bs. green figs

2 lbs. (4 cups) salt 3 quarts tarragon vinegar

m r l . 2 ozs. usta d seeds 2 bs stoned dates

l cu s rown s ar 1 lb . r r or 2 bs. (4 p ) b ug p es e ved crystal

6 lbs. Spanish onions lized ginger

Dissolve the salt and the sugar in half of the vine ar all it simmr il cutin ni n in o g , ow to e wh e t g the o o s t

2 0 ann n reserv n and c n 3 C i g, P i g, Pi kli g

GREEN TOM A TO CHUTN EY

l reen ma es 4 bs. g to to l ni 2 . M lb . o ons bs (4 cups)brown sugar l raisins 1 eas nf 2 bs. seeded t poo ul salt 1 pint ( 2 cups) tarragon

2 pints (4 cups) vinegar

P ut r u a c r the ma es ni ns th o gh food hoppe to to , o o , raisins and c ilies and add s ic s su ar sal h , the p e , g , t and V inegars. ee in a warm lac s ir ac da for e K p p e" t e h y a w ek , n c r the ook until tende . al in les Se bott . A nother M ethod: lic ten oun s r n ma s S e p d of g ee to toe , ri l l l r s n ac la er i sa and et emain r ni . p k e e h y w th t , ove ght P ut uar s ine ar in a res r in an add two q t of v g to p e v g p , un s su ar one un c e s all s two po d of g , po d of hopp d h ot , one and one- al eas nfuls a ri a l e cl es h f t poo of p p k , twe v ov , one crushed cinnamon stick and thirty peppercorns ie in l r h m e a mus in ba . ain t e a s add m t d g D to to , the he i r r r to t v nega and simme until thick and tende . l l Bott e when co d .

IND IAN CHUTNEY

fr 1 lb . esh ginger root

l b . red e ers l s 5 4 P pp 3 34 bs. (7 mps) ugar ni ns M lb . o o le 1 lb . mons I teaspoonful salt hutne s atchu and e shes 2 1 C y , C p R li 3

l in er r en ut it in a sauce an Pee the g g oot, th p to p , add enough water and vinegar to cover and boil i r un il alms n r. rain and ut t in a e t o t te de D , p to p s r in e l i the ni ns cutin rin s l mns e v g k tt e w th o o g , the e o cut in ei t s len is the cucum rs e l and gh h gthw e , be p e ed cutin uar rs the ers see and cutin thr q te , pepp ded to ee inc s r ine r d uar uars aisins sal a an s . h q e , , t, v g g r Boil for one hou. - Seal in wide mouthed bottles. his c une is elici us i mu n oil T h t y d o w th tto , b ed r r tongue o othe meats. Chutneys and catchups are intended to act upon the taste in direct contrast to the meats with which are ea n and ere re s ic s ar ma ic a rs they te , th fo p e , o t fl vo

LEM ON CATCHUP 5 lemons 2 tables poonfuls grated horse 3 blades mace radish 6 cloves I tablespoonful celery seeds 3 grains red pepper

ra e the in s r m the l mns and add the G t r d f o e o ,

S ic s sal and the s rain uic r mthe lemns. p e , t t ed j e f o o il for r minu s n ur in lass ars Bo fo ty te , the po to g j and seal .

This will be ready for use in six weeks . 2 2 ann n reserv n and c n 3 C i g, P i g, Pi kli g

M INT CHUTN EY R ed pepper

Salt

Wash some mint thoroughly and shake well to ri 0 l s nd ut get rid of the water. St p 3 the eave a p three handfuls of themthrough a chopping machine with an equal quantity of seeded raisins. A dd one- al eas n ul sal a inc red h f t poo f of t , p h of er and re a les n uls ine ar and pepp th e t b poo f of v g , pound until smooth .

Keep in small jars.

M I N T RELISH 1 gill (M cup) mint leaves 6 small onions w i e mus ar see s 1 lb a es 1 02 . . ppl h t t d d i u sal na ins ozs. c . u a ra s 54 lb s lt 4 (M p) t

ri ma 1 . 2 cu s suar 1 doz. pe to toes lb ( p ) g 2 red Peppers

P ut min l a s a l s raisins ma es the t e ve , pp e , , to to , ers and ni ns r u a ch er and add pepp o o th o gh food opp , m r su ar sal and us a se s. the g , t t d ed il and c l the ine ar n mix i the t r Bo oo v g , the w th o he in r dien s lace in a cr c and ee for ten a s g e t , p o k k p d y

irrin ail . n r in les n l st g d y The pou to bott a d sea . i ell n m ir . Exc e t w th utton. Requ es no cooking

ann n reserv n and c n 234 C i g, P i g, Pi kli g

r Pare and quarte the peaches. A dd the water and l slic rnels the elin s let simmr twe ve ed ke to pe g , e

ir minues en s rain. A dd the eac es th ty t , th t p h to the li ui and simmer for t ir minu s l n er q d , h ty te o g ,

n add the in ar l mn uice suar and s ic s. the v eg , e o j , g p e

Boil very slowly until as thick as desired .

Pour into bottles and seal while hot .

PEPPER SAUCE 1 quart ripe red peppers I tables poonful whole black 1 quart water peppers 1 tables poonful cloves 2 mediumsized onions 1 tablespoonful allspice 1 clove garlic Salt to taste

i i alls ice l s and lac rs in D v de the p , c ove b k peppe to il r r r i r rli al es. ed s a n a a c h v Bo the peppe , w te , v eg , g and ni ns in an enamle an for urs t n o o e d p two ho , he rub the mixture through a coarse sieve or put it r r i r n r r th ough a f ut p ess a d etun itto the pan . eas n i sal as e add s ic s and simmer S o w th t to t t , the p e for twenty minutes. l li l l r s and c . Coo ght y, bott e o k A nether M ethod: n -four red rs n Twe ty peppe , twe ty ur reen e ers hir m ium Siz ni ns fo g p pp , t ty ed ed o o ,

cu uls su ar one uar ine ar and one two pf of g , q t of v g l l tablespoonfu of sa t . Wash and dry the peppers P and remove the seeds. ut the onions and peppers t r u a c r n c r m i ilin h o gh food hoppe , the ove the w th bo g utne s atchu and e s es Ch y , C p R li h

r r in water and cook fo fifteen minutes. D a

r A dd s r in r d al and d y. the uga v ega an s t r r togethe fo twenty mmutes. Seal while hot in jars or jelly glasses and cover i l r w th me ted pa affin .

PICKLE LIM E RELISH

1 cu s s r I ll cu wa er 54 lb . ( M p ) uga fi (54 p) t

Wash the limes and soak themin cold water for - n ur urs c an in the a er se eral imes. twe ty fo ho , h g g w t v t I n the morning putthemover the fire in a saucepan c l a er and il ill a s ra can en ra of o d w t , bo t t w p et te

L et c l cutin i s and r m e the see s. oo , e ghth , e ov d

P ut su ar ine ar and a r in a sauc an the g , v g w te to ep ,

il for fif een min n r bo t utes a d pou over the limes .

al in riliz Se ste ed jars. This relish is very good with cold meats and escal l e er r n i op d oyst s. It may be p epared at a y t me and kept all the year round .

PIM IE N TO RELISH 1 large can pimientoes (red I tea spoonful sal t 1 pint ( 2 cups) shaved cab I fill (M cup) vinegar base 6 ann n reserv n and c n 23 C i g, P i g, Pi kli g

n can imientoes s rain and sa e the Ope the of p , t , v ni i l nd imient uic . P ut ca a e n c s a oes j e the bb g , o o , p k e p r M ix ell and add su ar r u a c . th o gh food hoppe w the g ,

sal ine ar and uic imientoes. t , v g j e of the p

M ix and seal . n This relish does not eed to be cooked . A nether M ethod: Wipe one peck of sweet red e ers cut emin al es and rem the s ems p pp , th h v ove t

in he rs r u c er and s e s. r t a e d G d peppe th o gh food hopp , then put theminto an enameled pan with one pint c l a er mi wi one- al in sal c r of o d w t xed th h f p t of t , ove , let s an er ni and in the mrnin rain r t d ov ght , o g d tho n r oughly . M ix o e pint of vinega with one cupful of brown sugar and one cupful of white mustard s s rin the ilin in let il for our eed "b g to bo g po t, bo f i u r r th mn tes and pou ove e peppers. ill s r r F te ilized jars to ove flowing and seal .

PLUM SA UCE

ri 6 lbs. pe plums 2

2 lbs. (4 cups) brown sugar 3 pints (6 cups) vinegar 2 teaspoonfuls grated 6 teaspoonfuls salt whole finger 2 teaspoonfuls powdered 1M teaspoonfuls red pepper

as and dr lums n ut min a W h y the p , the p the to preserving pan with all the ingredients and boil un il lum n s can asil r m t the p sto e be e y e oved .

2 8 ann n reserv n and c n 3 C i g, P i g, Pi kli g

This relish is good with all kinds of meats and it n may be made atany seaso of the year.

RA SPBERRY CATCHUP 4 quarts ripe raspberries 2 inches broken cinnamon 1 quart cider vinegar

2 ar 1 lb . ( cups) sug

Pick the raspberries and simmer themin the vinegar for r - ur s an ur n s rain and add th ee fo th of ho , the t r r il l l the musta d cinnamon and ginge . Bo s ow y for ir minu s n s rain and measure and th ty te , the t , to each quart add one pound of sugar.

il sl l un il hic en l and s al . Bo ow y t t k , th bott e e

RHUBA RB CHUTNEY

r ar a es nfuls sal 4 lbs. hub b 3 t bl poo t ul ana raisins 2 s s ar lb . s 1 lb . ( cup ) ug M t 6 onions w r 2 ozs. curry po de

Cutup the rhubarb and boil itwith the sugar until s en add ni ns cut u fine curr r oft, th the o o p , y powde , sal raisins and ine ar s ir r fire until t, v g , t ove the the mixture is quite thick and all the ingredients are n r te de .

Pour into jars and seal . une s atchu and e s e Ch t y , C p R li h s 239

RELISH 1 quart chopped rhubarb 1 teaspoonful ground fin 1 quart chopped onions ger Pint ( 15 4 cups) vinegar 1 teaspoonful ground l cu r s 1 M bs. (3 ps) b own ugar cloves 1 teaspoonful black pepper 1 teaspoonful ground all M teaspoonful red pepper

r r r il Boil the huba b and onions togethe . Bo e er the in ar and su ar for five minues tog th v eg g t , en add the sal s ic s ile r u ar and ni ns th t , p e , bo d h b b o o i d s mmr for r not all il . an e two hous. Do ow to bo ur in ars and Po to j seal .

SPAN ISH SA UCE 1 peck green tomatoes 2 teaspoonfuls w i ni n I doz. h te o o s z r and reen e ers w ere 1 do . ed g p pp po d d

1 teaspoonful red pepper 1 powdered s ar mace 2 lbs. (4 cups) ug 1 bunch celery 1 gallon vinegar

Grind the green tomatoes and sprinkle salt over em in mrnin drain and ut in a lar e th , the o g , p to g sauc an add all the r in r di n s and c ep , othe g e e t ook r on and n - r fo e o e half hous.

Bottle and seal . 2 0 ann n reserv n an c n 4 C i g, P i g, d Pi kli g

CATCHUP 1 peck ripe tomatoes 2 tablespoonfuls dry mustard

M lb . (1 cup) sugar 2 cloves garlic un 3 ozs. (6 tablespoonfuls) salt 1 teaspoonful gro d

I teaspoonful red pepper

Cover the tomatoes with water and bring to boilin g in n rain ll and mb m r u a si e po t , the d we the th o gh ev

r ress r u a e le r P ut ul o p th o gh v getab p ess. the p p in a rcelain-line an add all r in re to po d p , the othe g dien d simmr f r ts an e o six hours.

Bottle and seal . A nether M ethod: Cook one-half bushel of ripe ma s and ur slice ni ns un il n r en to toe fo d o o t te de , th r in r A dd uar s st a tho oughly into a saucepan . two q t s r n ci r ine ar one uar ranula d of t o g de v g , q t of g te su ar six a les nfuls sal a l s n uls g , t b poo of t , two t b e poo f l alls ic a l s nfuls l cl es of who e p e , two t b e poo of who e ov , a l n uls ll m ar s s two two t b espoo f of ye ow ust d eed , as nfuls i r as nfuls te poo of wh te peppe , two te poo of red r ur la es mac and ur r n peppe , fo b d of e fo b oke sticks of cinnamon . The spices should be tied in m i r until ic n l uslin . mm and a bag S e th k , the bott e

seal .

2 2 ann n reserv n and c n 4 C i g, P i g, Pi kli g

r A chop all togethe and cook slowly until tender. dd su ar sal s ic s and in ar and c for ten the g , t, p e v eg ook minutes. l in Sea sterilized jars.

UNCOOKED CA TCHUP

I peck ripe tomatoes 2 tablespoonfuls salt 1 uar c er l r ar q t hopped cel y M b . ( cup) sug eck ni w i e ar M p o ons 1 M ozs. h t must d

red e er lac mus ar 4 p pp s 1M ozs. b k t d

ma s ni ns c l r and rs Chop the to toe , o o , e e y peppe n M i r l r a d drain ell . x and add su a sa mus a d w the g , t , t

s s and in ar. M ix ll and di i e in lass eed v eg we , v d to g or s n ar c rin i c lin s ac ar i a mus . to e j , ove g e h j w th p e e of ca c u ill rea in a few a s but ill The t h p w be dy d y , w keep r ec l all win r pe f t y te . i mus not c or s al . s ale t It t be ooked e ed If e d , ill il w spo . A nether M ethod: Peel one-half peck of ripe toma es n fin A d w r rain and c e. d t o a d to , the d hop g te rsera is r s one- al cu ul sal one- ur ho d h oot , h f pf of t , fo th cu ul i mus ar s s one- ur cu ul pf of wh te t d eed , fo th pf of lac mus ar s e s one- al cu ul n urti m b k t d e d , h f pf of ast u s s one-hal cu ul suar one l s n ul eed , f pf of g , tab e poo f r un lac e r c e red rs of g o d b k p ppe , two hopp d peppe , une s atc u and e s es 2 Ch t y , C h p R li h 43

r c c l r s al s two c ni ns fou hopped e e y t k , hopped o o , one as nful r un cl es one as nful te poo of g o d ov , te poo

r un mac one as nful r un cinnamn of g o d e , te poo of g o d o n hr e r a d t e pints of vinega .

M ix thoroughly and divide into sterilized bottles.

VEGETABLE M A RROW CHUTN EY 1 large vegetable marrow 1 sliced onion Salt 2 tables poonfuls cornstarch 1 m ar oz. ust d

l the marr cut u hr un s it in Pee ow, p t ee po d of to s uares s rin le i sal let s an for wen - ur q , p k w th t , t d t ty fo M ix r he c r r urs en rain . e e t ns a c ho , th d tog th o t h ,

mus ar urmeric and one cu ul the vine ar. t d , t , pf of g P ut remain r the ine ar in a sauce an the de of v g to p , add the ni n in r c ili s cl s and su ar and o o , g ge , h e , ove g r i d the m r il fo ten mnues. ad us a as bo t Now t d p te , rin ilin in add the marr and il b g to bo g po t, ow, bo

Bottle and seal .

WALN UT CATCHUP Cloves Grated nutmeg 6 ann n reserv n an c n 23 C i g, P i g, d Pi kli g

n can imientoes strain and sa e the Ope the of p , , v i n i les nd imi ent uice . P utthe ca a e n c a oes j bb g , o o , p k p r M ix ll nd dd ar r u a c . e a a su th o gh food hoppe w the g ,

sal ine ar and uic imientoes. t , v g j e of the p

M ix and seal .

i n This rel sh does not eed to be cooked . A nether M ethod: Wipe one peck of sweet red e ers cut t emin al es and rem e the s ems p pp , h h v ov t

in the e rs t r u c r an d s e s. r a e e d G d p ppe h o gh food hopp , then put theminto an enameled pan with one pint c l a er mi e i one- al in sal c er of o d w t x d w th h f p t of t , ov , let s an er ni and in the mrnin rain r t d ov ght , o g d tho M n oughly . ix o e pint of vinegar with one cupful of brown sugar and one cupful of white mustard see s rin the ilin in let oil for ur d "b g to bo g po t , b fo minues nd ur er the t a po ov peppers. ill s riliz ars r in l F te ed j to ove flow g and sea .

PLUM SA UCE 2 teaspoonfuls black

2 lbs. (4 cups) brown sugar Pepper 3 pints (6 cups) vinegar 2 teaspoonfuls grated 6 teaspoonfuls salt whole finger 2 teaspoonfuls powdered 1 M teaspoonfuls red pepper

as and dr lums n ut t min W h y the p , the p he to a preserving pan with all the ingredients and boil un il lums n s can asil r m t the p to e be e y e oved .

BE E G ES V EG S A N D SY UP S V RA , IN AR R

“ ” We are yours in the garden.

r lis in cas ris c l s and ma e ms e hed e of feve h o d , k o t welcome and wholes ome beverages on the sultry mmr days of su e . Home-made liqueurs are very useful for flavoring

ur ses. The ma rials mus the es es p po te t be of b t, eciall the su ar for if is is inf ri r uali p y g , th of e o q ty the liqueur is apt to have a cloudy appearance when finis e unless the su ar has een clarifi r h d, g b ed befo e

r un being used . To cla ify sugar put Six po ds of lump sugar into a large preserving kettle with four in s c l wa er and the i s and s ells p t of o d t , wh te h of two i s. L et tc me er ra uall the il heatin egg o v y g d y to bo , g it all the im ith an e ea r ill the su ar is t e w ggb te , t g en irel l i ils u an a iss e . A s so n as t d t y d o v d o bo p , r rms on to s heatin at nce let it f oth fo the p , top g o , ris u in the an for a mmen n at nce rem e e p p o t , the o ov

r mthe fire . L etit s an for five minues se l f o t d t to tt e , n ur it hr u a ell b a in a asin the po t o gh hot j y g to b , n it s ul l r whe ho d run perfectly c ea . wines have ready the tl s ell was and rie the c r s eith r sli l bot e w hed d d , o k e ght y 247 2 8 ann n reserv n and c n 4 C i g, P i g, Pi kli g

ile or ll s a e in ilin a r a n bo d we o k d bo g w te , woode r hammer and a squeezer for the co ks. Stand the les un r the cas in a clean tub a i an bott de k , to vo d y wasting of the wine which runs over. When quite ready to bottle make a hole in the l r ar the cas and all the ine run owe p t of k , ow w to

r into the bottles through a strainer. Di ectly the

le is ull n u ri e the c r in i the ammer bott f e o gh , d v o k w th h

r i n z afte t has bee squeezed in the squee er. Do not let the juice stand too long after being expressed r m rui in ilin wa r and care ul en f o the f t bo g te , be f wh yeast is used for fermentation to remove it in the

r r time or it ill re in the cas in w ich case p ope , w f t k , h n r r r i r m i i r o a tcan ecove ts flavo or ake tfine . Ne the mus it l l n as t is ill a e ofiits s e t be eft too o g, h w t k w et ness. All ss ls mus be r c l clean and dr itis als ve e t pe fe t y y, o a visa l rins m i a li le the es r n d b e to e the w th tt of b t b a dy . When fermentation ceases bung up the cask very

Closely. When the wine is nearing the bottomof the cask it is necessary to place a piece of cheesecloth over the top of the strainer to prevent any sediment r i m ass n in . All cas s e er for ine ale f o p g k , wh th w , , r iri m l o s s us a s lue clean and ure . p t , t be b o t y p en wan e as out the cas i ilin Wh t d , w h k w th bo g a er and en c l e amin it care ull insi e w t , wh oo x e f y d with a light . Should there be any trace of soumess

2 0 ann n reserv n and c n 5 C i g, P i g, Pi kli g

as lac rri s ll ut min a cl an W h the b kbe e we , p the e sauc an and let m ea r uhl s irrin ep the h t tho o g y, t g

n but not all il . not add an ofte , do ow to bo Do y

a er. rain masure uic and r w t St , e the j e, to eve y uart add one un suar ut on s q po d of g "p the tove , add inc es cinnamn s ic one as n ul two h of o t k , te poo f of cloves and one teaspoonful of allspice tied in a m lin il r us ba . fo ir minu s all c m g Bo th ty te , ow to be o e c l and add one in r r o d , p t of the bes t b andy to eve y ur q a t of syrup . tl Bot e and seal tightly .

BLA CKBERRY SYRUP Blackberries Lump sugar

ic erries ruise mand all em P k the b , b the ow th to stand for a few days to ferment slightly . the erries a e not iel e sufli cient uic If b h v y d d j e , pour one-fourth of a cupful of boiling water to every un er m lea e for urs and ur in po d ov the , v two ho , po to ll r a je y bag to d ip . To each pint of liquid add from one-half pound one and one- al un s lum su ar il for to h f po d of p g , bo fif e n minu s rem in all scum and en c l t e te , ov g , , wh o d, bottle and cork . re erre and lac rr uic undilu d If p f d, the b kbe y j e be te , the sugar may first be made in to syrup with one and - one half cupfuls of water to the pound . Be era es ne ars and S ru s 2 1 v g , Vi g y p 5

BLA CKBERRY VIN EGA R

1 quart white wine vinegar

ur vin ar r one uar ri lac rries Po the eg ove q t of pe b kbe , l a c r i a cl for n - ur urs en e ve ove ed w th oth twe ty fo ho , th ur i r muc re r drain off the liquid . Po t ove as h f sh f uit ll d le e f r m ri as itwi immerse an av again o the sa e pe od . a the roc ss s s rain and r Repe t p e e , t , to eve y two ne lum r cupfuls add o pound of p suga . il er for ten minues s immin car ull Bo togeth t , k g ef y, and bottle when cold .

CA M P VI NEGA R 1 pint (2 cups) vinegar 1 M tables poonfuls soy 1M tablespoonfuls walnut or mushroomcatchup

Chop the clove of garlic and put it into a large wi -mu l add the anc vies red r de o thed bott e , ho , peppe , i r so ca c u and n a . y, t h p v eg L et mi ur s an for one mn s a in the xt e t d o th, h k g

r n l n s rain r u muslin and le . f eque t y, the t th o gh bott A dessertspoonful of this vinegar fives a delicious r r flavor to a pint of sauce o g avy .

2 cinnamon sticks Lump sugar 2 2 ann n reserv n and c n 5 C i g, P i g, Pi kli g

a s s in ran e er wi So k the eed the b dy, tog th th the i i f r ee s c nnamn r n u . L et rema n o o b oke p two w k ,

n s rain ofl and s en as e i lum suar. the t , weet to t t w th p g r Co k in bottles.

CELERY VIN EGAR

2 ozs. celery seeds 1 tablespoonful salt 1M pints (3 cups) vinegar

ruise celer s s in a mr ar or asin add B the y eed o t b , l i r A ll r the sa t and bo ling vinega . ow to tho oughly l r c l t en e and c . oo , h bott o k P ut in a warm lace for one mn en s rain p o th , th t l r into small bott es and co k . A nother M ethod: Cut one pound of celery into small iec s ut in a ar and s rin l thr e tea p e , p to j p k e e s n uls of sal r it en add one in ilin poo f t ove , th p t of bo g vinegar. When itbecomes cold cover the jar tightly and all s an for ur s n s rain r u ow to t d fo week , the t th o gh muslin r in cl n s riliz r u a a s and s al . , po to e te ed j e

CHERRY BRA NDY

l a 1 2 bs. morella cherries Sug r Brandy

as and dr c rri s n cut 03 s al s W h y the he e , the the t k - ri so that one half inch remains on the fruit . P ck ac c err i a ne dl ut in i e mu e h h y w th e e , p to w d o thed r r qua t bottles and cover with b andy . r f r m n Co k the bottles and setaway o one onth . The

ann n reserv n and c n 254 C i g, P i g, Pi kli g

r nc more wate . Have it as near the consiste y maple syrup as possible .

Pour into bottles and cork .

CRA B APPLE WINE

Crab apples 2M lbs. (5 cups) sugar

Squeeze out the juice fromthe crab apples until r f r - you have one qua t . Let stand o twenty four in r r i hours. P ut stone ja and add the suga "let t ermn for ur ee s or un il the u l s c as f e t fo w k , t b bb e e e rise sa in out en u uic fillin u the to , v g o gh j e to keep g p

r i r n . n ja as tfe me ts The bottle .

CUCUM BER VIN EGAR

Shallots Salt

i m cucum rs but not l m n W pe so e be do pee the , the min a i e-mut ed l u in in slice the to w d o h bott e, p tt g

emfor in s in ar r e s all s with th two p t of v eg , th e h ot ,

ne cl e arlic one as nful w i er o ov of g , te poo of h te pepp l i e r and one teaspoonful of sa t . The v n ga should us n u in uan i c r the cucumers be j t e o gh q t ty to ove b , and if preferred two teaspoonfuls of white pepper corns may be borled with itfor thirty minutes instead of the pepper"the vinegar must be cold when used

finally . Bev era es ne ars and S ru s 2 g , Vi g y p 5 5

After fourteen days it may be strained ofl into small clean bottles. A ne ther M ethed: i nin lar cucum rs W pe e ge be , and slice them thinly into a jar with three large slic ni ns a cl e arlic one- al a l s n ul ed o o , ov of g , h f t b e poo f sal one- al a l s nful i r one of t, h f t b e poo of wh te peppe , half teaspoonful of red pepper and one quart of

in ar. Af r ur a s s rain r u a ann l v eg te fo d y , t th o gh fl e ba and l utin a few w i rc rns g bott e , p t g h te peppe o ch i ur il in ea bottle . The mxt e may be bo ed at the end ur a s lea in it c l r s rainin of the fo d y , v g to oo befo e t g, and finall fil rin i r l tin r y te g t th ough b ot g pape . is is a ca i al a rin for sala s as es and Th p t fl vo g d , h h sauces and is als a r cia i c l ma s or , o pp e ted w th o d e t , i in the mayonna se sauce served with them.

CURRA NT AN D RA SPBERRY WIN E 4 gallons ripe red currants

40 l . sugar

Pour four gallons of cold water over the currants er r n i l r and cov ove . The pour s x ga lons of wate r ras rries c r cl s l and let rui s ove the pbe "ove o e y , both f t

r - r r r e stand fo twenty fou hous. P ess and strain th rui s hr u a sie or rui r ss and ut all f t t o gh ve f t p e , p the li ur e r in a cas add suar and l a q o tog the to k , the g , e ve it to rmn firs u in a li c rin r fe e t, t p tt g ght ove g ove the l li r bungho e . Keep filling up the cask as the quo 2 6 ann n reserv n and c n 5 C i g, P i g, Pi kli g

r s out and en it l a s off issin s wo k , wh e ve h g top l u l ho e p secure y .

Keep the wine nine months before bottling . i er rui m l E th f t ay be used a one .

DAN D ELION CORDIAL D andelion blossoms 2 lemons Water 1 yeast cake or 1

3 lbs . (6 cups) sugar 2 orang es

r r cal P ocue the blossoms without the stems. S d three quarts of blossoms with three quarts of boiling

wa r. A ll s an for ree a s n strain te ow to t d th d y , the

n r r r i a d p ess through a f uit press o s eve . P ut in a s ne ar i the su ar ra e rin s to to j w th g , g t d d , strained juice of the lemons and oranges and the

n r r e a r yeast a d allow to stand fo th e d ys. St ain in i c ers ermen fillin u the i c ers urin to p t h to f t , g p p t h d g ermen a i n and a din a li le wa er e er er f t t o , d g tt t v y oth

n r in . day. Do ot cove while ferment g l A dd two A fter six weeks it is ready to bott e . i l s e raisins l r r . eed d to each bott e . Co k ve y t ght y

DA NDELION WINE

6 cu s suar 1 quart dandelion blossoms 3 lbs. ( p ) g 4 quarts water 1 lemon I fill (M cup) tepid water m 1 yeast cake M pint ( 1 cup) ru d 1 lb . seede raisins

2 8 ann n reserv n and c n 5 C i g, P i g, Pi kli g

- n r r leave for twenty four hours. The pou th ough a wire sieve or through a fruit press. M easure the liquid and put it into a large preserving pan . To one all n all r un s su ar one- al g o ow th ee po d of g , h f unc in r ur cl s i alls ice and one o e of g ge , fo ove , e ght p i r f r one pound of chopped seeded raisins. S mme o i ll ti un il us arm ur s immin t . L e ts an ho k g we t d t j t w , n ur in a cas ut in a iec as s rea the po to k , p p e of to t p d with the yeast to each two gallons of wine . r i Leave for two weeks or until it stops wo k ng . r Then add one gill of b andy to each gallon . r ti l l a for re mn s n s rain Co k ght y, e ve th e o th , the t and bottle . A nether M ethod: Boil five quarts of ripe elder r r berries in five gallons of wate fo twenty minutes. r r Strain and add fifteen pounds of b own suga . Chop three pounds of rai sins and pour the boiling juice en lu r one c r se over them. Wh kewa m add omp es d i yeast cake spread on a piece of toast . Let t stand i r for one n s ra n a ain and u in a cas . week, the t g po to k

All s an for one e en l and c r . ow to t d w ek , th bott e o k

GARLIC VINEGA R 1 bunch garlic 1 bottle vinegar

eel cl s arlic en ut m r u P the ove of g , th p the th o gh P a food chopper into a bowl . ut this pulp and juice in a l in ar c r and l av for e s to bott e of v eg , o k e e two w ek , n s r i the t a n. Bevera es ne ars and S ru s g , Vi g y p

I oz. creamof tartar

P ut in a sauc an n r at r cr am to ep the fi ge , w e , e of tar ar the rate l m n rin s and suar and s ir t , g d e o d the g t

yeast and stand near a warmplace over night . Next

da skim03 e eas l and c r secur l . y th y t, bott e o k e y

I twill be ready for use in two weeks.

GIN GER WIN E

4 ozs. bruised finger 4 lemons 1 bitter orange

Remove the rinds from the lemons and orange as inl as ossi le and add t m a er th y p b , he to the w t ,

il n l for an ur r m in the cumas it Bo ge t y ho , e ov g s ris s and n ur int r r r are e , the po o a tub o la ge ea thenw l - . L et s an for r bow t d twenty fou hours. train in an t r tub add the rain uice of S to o he , st ed j 260 ann n reserv n and c n C i g, P i g Pi kli g

r in un i l n and lea for six s. a b g t ght y dow , ve week St 03 in e ran to another cask . The addition of th b dy is an im r emn butnot a necessi . p ov e t , ty a e cas l sel n e for mn and Le v the k c o y bug d a o th, t n he bottle .

GOOSEBERRY VINEGAR Ripe gooseberries Honey Brown sugar

l c ri e erri s ruis emin a mr ar or asin Se e t p b e , b e th o t b , and to every quart of berries allow three quarts of il le e water. L et themcome to a bo "then t th mget - c l and s an for en ur urs. o d , t d tw ty fo ho rain thr u c eesecl en t r u a ell St o gh h oth , th h o gh j y ba and e er uar his li ur add one- al g , to v y q t of t q o h f n r wn u r ir all well and ut in poud of b o s ga . St p to arrel add one- ur un n and un a b , fo th po d of ho ey b g up tightly .

I n a year it will be perfect . e r m for ic This vin ga ay be used p kling fruit .

GOOSEBERRY WINE Gooseberries Sugar

r r i m l n a rui in dr a . c e c a G the the f t y we the P k th e , put theminto an earthenware dish and stir with a

en s n but care ul not r a s s. wood poo , be f to b e k the eed P ut the pulp into a fruit press and press out the in r r n A dd re un s juice to a p ese ving pa . th e po d of

262 ann n reserv n and c C i g, P i g, Pi kling

on a rack in a wash-boiler and let boil for minute .

mo e c r and seal . Re v , o k

CAN N ED GRAPE JUI CE Sugar

ic r and as s un ra s r ctin all a P k ove w h o d g pe , eje g th t r and r l in m a e s ui e but a a st s . oft b s d, e v g few of the e P ut theminto a pres erving pan with a little cold a r but not n u c r and c sl l w te , e o gh to ove , ook ow y un il s ins r a stirrin and mas in ccasi n t the k b e k, g h g o o ally with a wooden spoon . Boil for about two hours and then drain through b n ress or z r a jelly ag . Do ot p squee e o the juice l will be c oudy . M easur uic and ac uar all on e the j e, to e h q t ow e r ea uic i half cupful of suga . Reh t the j e to bo ling

scum as it ris s. suar hic has n e Add the g , w h bee i n c for five minu s urn in heated n the ove , ook te , t to rili s al airti il hot ste zed bottles and e ght wh e hot . r rr ra uic ma cann wi u If p efe ed , the g pe j e y be ed tho t a i i n suar and lass ars ma us the dd t o of g , g j y be ed

in place of the bottles.

LEM ON SYRUP 54 pint (1 cup) water B ver es ne ars and S ru s 26 e ag , Vi g y p 3

l m suar on the rin s six l mns R ub the u p g d of of the e o , r r in n i a er and put it into a p ese v g pa w th the w t . un il cl ar n add strain d uic Boil t e , the the e j e of the

l e l mns and simmr er en l not all in twe v e o , e v y g t y, ow g ur in ic it il for five minues . les to bo , t Po to bott , wh h

mus dr and n c l c r securel . t be y, , whe o d , o k y

Mint Vinegar

his can ma eit r r m r s or rie min T be de he f o f e h d d t, wi and it is useful for flavoring salads. Fill a de mu tl i crus e min n ur in o thed bot e w th h d t, the po ll a the vinegar the bottle will hold . Le t it stand for five s w n it ill r a for use and can week , he w be e dy , r i r be st a ned into anothe bottle .

Vinegar

M ul rr in ar n ma e c rr c l s ul be y v eg , whe d o e t y, ho d li l as ic as n . is er a i us be th k ho ey It , howev , tt e ted o to evolve owing to the fact that it cannot be made ll a at nc but r uir s se eral a s. o e, eq e v d y The firs da one un rui s ul be ll t y, po d of f t ho d we ruis in a asin or mr ar and n s irr d in b ed b o t , the t e to ne o quart of the best white wine vinegar. The rui s ul ll s irr nc and th n l f t ho d be we t ed o e , e eft to nf r i use over night . The liquor should then be stained 6 ann n reserv n and c n 2 4 C i g, P i g, Pi kli g

OH on an t er un rui care ein a en to o h po d of f t , b g t k r r e r not to bruise the f uit o the vin ga will ferment . the uic s ul be masure ut in a s n Next j e ho d e d , p to to e jar and one pound of sugar to every pint of juice ar la e in an ilin added . The j must be p c d a p of bo g A r water and simmered and skimmed . fte the syrup n l i l ri hi has o ce coo ed t shoud be ch and t ck .

Seal in bottles.

NA STURTIUM VINEGA R

as ur ium wers s ems and r un c ves N t t flo , t G o d lo R ed pepper Cider vinegar

a er wers s ms and s e s r mnas ur ium G th flo , te e d f o t t

lan s cut emfin e and r - ur s fill a lass p t , th th ee fo th g

r er r r jar with them. Pou ov themst ong cide vinegar and letstand for ten days"then add one-half ounce of ground cloves and one-fourth ounce of red pepper to each jar. s an for five a s s a in ll r d Let t d d y , h k g we eve y ay" l then strain and bott e .

ORAN GE BRANDY

uar 18 bitter oranges 1M lbs. (3 cups) s g 3 quarts brandy 1 egg white 2 quarts water

r ran s en cut l in Wash and d y the o ge , th the pee to chi s ut min an ear n are ar wi p , p the to the w j th the

ran and let s a for e s cl s l c r . b dy, o k two w ek , o e y ove ed

266 ann n reserv n and c n C i g, P i g, Pi kli g in the s ru s imr lac an on the fire and to y p"k , ep e the p , boil up till the syrup adheres to the spoon . Ten minutes before itis ready add one tablespoonful of the peel decoction youhave made to every quart of s ru en run thr u a ll ba and en the y p"th o gh je y g , wh d cold bottle an seal .

PEAR HONEY Pears Pinch powdered alum Sussr

n cannin ears a cl an elin s i Whe g p t ke the e pe g , w th any of the fruit that is notperfect enough for preser in cutin small i ces and utin an naml an v g, p e p e e ed p i r r w th wate to cove .

un il s n s rain r u a ll ba . Cook t oft, the t th o gh je y g To twelve cupfuls of the juice allow eight cupfuls

of suar and c for t irt minu s s immin n . g , ook h y te , k g ofte A dd alum ur in s eriliz lasses the , po to hot t ed g , and seal . A nother M ethed: l and c re one ec ears Pee o p k of p , n run r u c er i and eac the th o gh food hopp , we gh, to h r - pound of f uit allow one half pound of sugar. P ut rui suar and one cu ul a er in r s rvin f t, g pf of w t to p e e g an let c m a il add ra e rin s and p , o e to good bo , g t d d s rain uic lemns and one can ra t ed j e of two o , of g ted

for urs s irrin ccasi nall t n Cook two ho , t g o o y, he pour into jars and seal. Bevera es ne ars and S ru s 26 g , Vi g y p 7

PIN EA PPLE HONEY Sugar

ar and r m s r m ri e in a les P e e ove the eye f o p p e pp , en u m r r ak one th p t the th ough a food choppe . T e r r r M ix ell pound of suga fo eve y pound of fruit . w n l r r l a d etstand until the suga is tho oughly disso ved .

Cook slowly until fruit is tender and syrup clear. im car ull ur in lass s and s al i Sk ef y, po to g e , e w th r pa aflin . P I N E A P P L E LIQUEUR 6 cloves 2 inches cinnamon stick

eel rem e es and en slice ri e inea l s P , ove the y th p p pp e " la the slices in a ee dis s rin lin em i y d p h , p k g th w th su ar and all in one unce su ar for eac un g , ow g o of g h po d All for - urs rui . s an n ur of f t ow to t d twe ty fo ho , en s rain ofi the uic and for e er in all w one th t j e , v y p t o

uar ran six unces crus lum su ar q t of b dy, o of hed p g , six cloves and two inches of cinnamon stick . P ut all in a i l c er ar i slices to t ght y ov ed j , w th the inea le and lea e for one mn n s rain of p pp , v o th , the t 3 le n r wn urel 0 a d c s c . , bott , o k do e y

PUM PKIN HONEY 234 pints (5 cups) stewed pumpkin cu r 25 4 lbs. (5 ps) suga ann n reserv n and c n 268 C i g, P i g, Pi kli g

P ut som l um in r u a c er e pee ed p pk th o gh food hopp ,

n s and masure it. A dd the suar ra the tew, e g , the g ted rinds and pulp of the oranges and cook very slowly l r in and . until clear. Pour to g asses cove A nother M ethod: a ri e ell um ins T ke p , y ow p pk , cut min lar e i c s e l and scra e out all the g p e e , p e , p the i h i ll s rin rti ns. e t e ces and a t gy po o W gh p e , ow two cupfuls of sugar and one small lemon or orange to r each pound of pumpkin . G ate the pumpkin on a c arse ra er mix i it the su ar and rin o g t , w th g the d

r th l r and st ained juice of e emon o orange . il sl wl s irrin re uen l and s immin Bo o y, t g f q t y, k g if n i ecessar until t is sm and hic . y, ooth t k Pour at once into small glass jars or tumblers d c r ml e r an ove with e t d pa afiin .

QUINCE HONEY

r 3 la ge quinces 3 lbs. (6 cups) sug ar 3 pints (6 cups) water

Boil the sugar and water together for thirty min

l r ues. e c e and ut the uinces r u a t Pe , o p q th o gh food c er en add em the ilin s ru rin hopp , th th to bo g y p , b g ilin in and il for ir min to bo g po t bo th ty utes. A nother M ethod: Grate one peeled quince and two l l rin pee ed app es. B g two cupfuls of water and two cu uls suar ilin in n add the r pf of g to bo g po t, the g ated rui s and il for en min e f t bo tw ty ut s. i i e in s erilize rs and s al D v d to t d ja e .

2 0 ann n reserv n and c n 7 C i g, P i g, Pi kli g those who are fortunate enough to have a fruit garden ir own u la in a s r rui s ru of the , o ght to y to e of f t y p , as with it an endless variety of sweet dishes can be ma e urin the in r mn s— ellies creams d d g w te o th j , , - lanc man s can i s etc. b ge , d e , Take any quantity of fruit and squeeze out all the uic n s rain and add one- alf un lum j e, the t , h po d of p

su ar er in uic . rin sl l a il g to ev y p t of j e B g ow y to bo , r - n l in then boil fo one half hour. Whe coo put to

cl an dr l s c r ell and ee in a dr lac . e y bott e , o k w , k p y p e

R A SPBERRY VIN EGA R Sugar

Bruise the raspberries and add two cupfuls of vinegar r r All w for on wee un ui . s an e to eve y po d of f t o to t d k , stirrin er da en s rain r u a ell ba and g ev y y, th t th o gh j y g , add two cupfuls of sugar to every pint of juice . Boil is for l i il l h r e minues and et ts an un ui e c . t th e t , t d t q t o d l an Bott e d seal .

RHUBA RB WIN E

r ar ns ilin wa er 14 lbs. hub b 4 gallo bo g t Slice of toast

oz n er 1 oz. eas 1 . gi g y t o l a ri oz. ass 1 z. t rta c acid r ismg l 7 bs. lump sugar

Shred the rhubarb and putitinto a large crock or tub add l mns slic in r ar aric aci and , the e o ed , g ge , t t d the Bev era es ne ars and S ru s 2 1 g , Vi g y p 7

su ar. ur r the wa r and mas ell r g Po ove te h w togethe . en lu armadd as s r a i as Wh kew the to t p e d w th the ye t . its an for r da s en s rai n in a cl n Let t d th ee y , th t to ea cas add isin lass and c r s cur l for r k , the g , o k e e y th ee l s . n n week It ca the be bott ed .

ROOT BEER

1 oz fr . sassa as

1 oz Win r n in . terg ee 5 4 p tyeast or r yeastoake wi oz. ld cherry bark 4 gallons cold water

Mix e er the sassafras alls ice ell w c tog th , p , y o do k , Win er reen il c err ar c rian er s e s s t g , w d h y b k , o d e d , hop n ml i a d asses. r em ilin a r o Cove th w th bo g w te , all s an for wen - ur urs n fil er ow to t d t ty fo ho , the t , add th l e yeast and co d water. The beer will be ready le Bott and seal .

SPICED VINEGA R FOR PICKLES

I

2 cu ar 1 lb . ( ps) sug 2 tablespoonfuls salt

2 tablespoonfuls celery seeds 2 2 ann n reserv n and c n 7 C i g, P i g, Pi kli g

P ut all the ingredients into a saucepan and let c m sl l a il it is n r a for use i o e ow y to bo , the e dy w th

any vegetables. l Sea in airtight jars.

STRAWBERRY SYRUP Sugar

Cook several quarts of strawberries until the juice

r M r in the uic en masure . s el . as s a flow f e y h, t j e, th e A ll one un su ar for r in uic ow po d of g eve y p t of j e , il r for five minu s n le and s al bo togethe te , the bott e n c l whe o d .

TA RRA GON VINEGA R Tarragon

a r rra n r us r it rs and G the the ta go he b j t befo e flowe , r r i s on a d y day befo e the sun has shone on t. Wa h i l t s a it out rs and dr it on a cl an c . , h ke of doo , y e oth ic ofi l a es lac m in a i e-n c P k the e v , p e the w d e ked l fill le i es ine ar and let bott e, the bott w th the b t v g , r r r m lin in it stand fo two weeks . St ain th ough us to an r l s an unc r e in a sauc an othe bott e , t d o k d ep of a r reac in alms n c rin a er w te h g o t to the e k , b g the w t il and letit il for five minu s. to the bo , bo te r i r Co k and setas de fo use . imilar vin ar can ma r m r n min S eg be de f o g ee t, rs ra is r arlic s all ni ns and cu m ho e d h oot, g , h ots, o o cu r be s.

2 ann n reserv n and c n 74. C i g, P i g, Pi kli g

VIN EGA R 3 gallons water 1 slice toasted bread r wn 2 ca 3 lbs. (6 cups) dark b o kes yeast

il a er and suar for n minu s t en Bo the w t g twe ty te , h m l r all w c u a m. Add the r a s r a o to be o e kew b e d, p e d i i as ca s u in as s e n . w th the ye t ke , p tt g ye t d dow in a m era el warm lac for ur e s Set od t y p e fo we k , r then st ain and bottle . A nother M ethod: P ut sound cores and parings of a l s in an eart en are ar c er i c l wa er pp e to h w j , ov w th o d t , and add one cupful of molasses to every gallon of r wate . Cover with cheesecloth and in three weeks strain r u l n l th o gh cheesec oth a d bott e .

WHI TE CUR RAN T LIQUEUR

w i e curran s 4 lbs. h t t

lu suar 1 oz. r un c 4 lbs. mp g g o d loves w I gallon brandy or hisky I 02 . groundbitteralmonds

Pick over the currants and put theminto a large r uar i ar add the an s s c s and almn s. j , b dy, g , p e o d a s all ll e r c r and let s an Sh ke the e we tog the , ove t d for ur s s a in ar r ims a da all fo week , h k g the j th ee t e y im r in o r u r fine muslin let the t e . St a fi th o gh ve y ,

' s an s l n l urin it ofi r car t d to ett e, the bott e , po g ve y e l ful y . I ND E "

CAN NI N G FRUI TS A N D VEGETABLES

anne rui Oven C d F t,

Canned Cucumbers

Canned Corn No . 2

- anne rin eans and P eas T ree da e . C d St g B , h y M thod anned w C S eet P otatoes . Canned Succotash

ann r C ed P ea s .

anne hu ar P r cess C d R b b , Cold o anne u ar Hot a er e C d Rh b b , W t M thod

Canned Strawberries . 2 76 I ndex

LL I S AMS PR S RV S A N D ON S RV S JE E , J , E E E C E E pm.

Apple and Grape Butter

Apple Butter .

B B rr ll Blackbe y Je y . rr Black Cu ant JamNo . I 2 Black Currant JamNo .

Carrot Marmalade .

Cherry Cheese . Chestnut Jam Citron Melon Conserve Cocoanut Jam Crab Apple and Cranberry Jelly

- - Currant Bar lo D uc No . I . - — 2 Currant Bar le D uc No .

d d Gol en Marmal a e .

Currant and Cherry P reserve

D amson Cheese

D ate Marmalade

Four Fruit

278 I ndex

PAGE

P umA e and P ear armala e l , ppl M d PlumJelly

Preserved Cherri es .

P res erved Curran ts without Cooking Pres erved Ginger

P rune Butter r P une Marmalade . P um r pkin Butte . P umpkin Marmalade

"uince Butter

"uince P reserves .

Raspberry Jam

2 R hubarb and Ginger P reserve No . u ar and P run n rv Rh b b e Co se e . Rhubarb and Strawberry P reserve Rhubarb Butter

Saccharine Marmalade I ndex 279

Sweet P otato Butter

ran ie P B d d eaches . 280 I ndex

P M

P rcxmec

Apple and Spanish Onion Pickle

Blackberry P ickle P i Carrot ckle .

Cherry Olives or Salted Cherries Chow Chow No . I w 2 Cho Chow No. Corn P ickle

E ggplant P ickle Green Tomato and Raisin Sweet P ickle

282 I ndex

Sweet Pickled Gherkins

Sweet P ickles

Tomato Mangoes T m o ato Soy .

HUTN YS TCHUP A ND I SH S C E , CA REL E Apple Catchup Apple Chutney

Beet Relish

Cucumber Catchup

Green P epper Catchup r n T m G ee o ato Chutney . I ndian Chutney I ndex 283

DA “

BE VE nAoE s VI N RS AND n aps , EGA S 284 I ndex

P A GE

Ginger Beer

Juice

Root Beer . Spiced Vinegar for P ickles Strawberry Syrup

Uncooked Grape Juice Unfermented Grape Wine