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Canning, Preserving Pickling and Fruit Desserts | by Jeanette C. Van Duyn



In the season when fruit and vegetables are plentiful, canning and preserving should form an important branch of work in the home activities, and every energetic and thrifty housewife should take the opportunity of bottling or putting up in tins a good supply for winter use.

TitleCanning, Preserving Pickling and Fruit Desserts
AuthorJeanette C. Van Duyn
PublisherThe Commercial Printing Co
Year1921
Copyright1921, Jeanette C. Van Duyn
AmazonCanning, Preserving, Pickling And Fruit Desserts
-Introduction to Canning, Preserving Pickling and Fruit Desserts
In the season when fruit and vegetables are plentiful, canning and preserving should form an important branch of work in the home activities, and every energetic and thrifty housewife should take the ...
-Chapter I. The Science of Canning and Preserving
The art of canning and preserving food in some form or another is one which has been practised since the early days, and is almost as old as history itself. However, in those days they did not know th...
-Cause Of Food Decaying
The decay of foods of all kinds is due to certain minute organisms or germs, which have the power of producing certain chemical changes. They belong to the lowest form of plant life, and are so small ...
-How To Sterilise For Canning
By sterilisation is meant the application of a high temperature in order to destroy all life and sources of life in and about a substance or thing. Articles to be sterilised, such as spoons, strain...
-Sterilisers For Canning
There are several varieties of sterilisers on the market, but for household purposes they can easily be dispensed with, as any big saucepan, or even a paraffin tin, can be made to answer the purpose. ...
-How To Select Jars For Canning
There are many different kinds of jars on the market, and the two most commonly used in this country as the old-fashioned screw-top jars, viz., Atlas and Mason. (See Fig. 1.) These, however, are uns...
-Utensils For Canning
In preserving, canning, jelly, and jam-making iron or tin utensils should never be used, as the fruit acids act on these metals and poisonous compounds may be formed, while they also give a bad colour...
-Storing And Using Canned Vegetables And Fruits
Storing Canned fruits, vegetables, and preserves should be stored in a cool, dry place, where it is neither too dark nor too light. In a warm, damp place, preserves will ferment, especially if not su...
-Chapter II. The Canning or Sterilisation of Vegetables and Meat
Vegetables for canning should be perfectly sound, and, if possible, fresh out of the garden. If it is not possible to can the vegetables immediately, do not allow them to wither, but keep them in a co...
-What Are The Methods Of Canning
There are various ways of canning or sterilising vegetables, but the two methods principally adopted here are the Intermittent or Two or Three-day method and the One period or Continuous method. T...
-General Rules For Canning Vegetables
1. Prepare glass jars by washing them thoroughly, then leave them to drain on a clean table, top downwards. Also wash glass tops. 2. Sterilise the rubber rings by putting them into boiling water for ...
-How To Can Asparagus
Asparagus. - I Wash and trim the asparagus into even lengths, cutting off the hard end. Pack into jars, the heads of asparagus pointing upwards, then fill up with slightly salted water, using salt in...
-How To Can Green Beans
Remove the strings from the beans, and, if nice and young, they can be left whole. Wash them, then cook in boiling water for five minutes. Remove from the boiling water and plunge at once into cold wa...
-How To Can Broad Beans Or Beetroot
Broad Beans Shell nice young tender broad beans and cook in boiling water five minutes, then drain and plunge into cold water. Pack into clean glass jars, fill up with cold water slightly salted, adj...
-How To Can Cabbage, Brussels Sprouts Or Cauliflower
Wash cabbage thoroughly, leaving it with head down in salted water, so that any insects present will come out. Then cut into convenient pieces and cook for five minutes in boiling water. Remove from b...
-How To Can Carrots Or Parsnips
Carrots Select small, young carrots and parboil for five minutes, then drop into cold water and gently rub off the skins. If carrots are more mature they should be scraped before being parboiled, and...
-Cucumbers
Peel and slice some good cucumbers, which are not too old, and put them into salt water over night. Drain them well, then pack them into jars, and fill up with cold water, to which vinegar has been ad...
-Eggplant
Pare the eggplants, cut them into slices crosswise, and cook for five minutes in salted boiling water. Plunge them into cold water, to which salt has been added in the proportion of one teaspoon to ev...
-How To Can Green Maize
Pick the maize while still in the milky stage and before the grains have hardened. Remove the husks and silk, and with a sharp knife cut the grains off the cobs, pressing out the juice, then pack into...
-How To Can Mushrooms
Wipe or wash the mushrooms, remove or trim off the stems, then peel them and sprinkle with salt, and pack carefully into clean glass jars, without adding any water. Adjust the rubber ring and screw do...
-How To Can Green Peas
Green Peas. - I Select tender peas, shell them, then cook for five minutes in boiling water (if tied in a piece of butter-muslin or cheese-cloth, they are easy to lift out). Plunge into cold water, t...
-How To Can Spinach Or Sweet Potaotes
Spinach Select young spinach, wash thoroughly, and steam or boil in a small amount of water. When cooked enough, put into sterilised jars (see Sterilisation), press down with a sterilised spoon until...
-How To Can Vegetable Marrow Or Pumpkin
Cut marrow or pumpkin into pieces, removing rind and seeds. Steam or boil in a small amount of water until tender, then mash and add a little salt and sugar to taste. Reheat, and when scalding hot fil...
-Canning Tomatoes
Tomatoes. - I Select Tomatoes that are ripe but not over-ripe, free from blemishes and of medium size if possible. Scald the tomatoes by pouring boiling water over them, leave for two or three minute...
-Sterilising And Canning Meat
All kinds of meat, as well as poultry and game, can be sterilised in the same way as in the preceding recipes for vegetables. Meat, however, must be thoroughly roasted, fried, or cooked before being s...
-Chapter III. The Canning of Fruit
Points to be Observed When Canning Fruit: 1. If possible, fruit should be fresh out of the garden, otherwise keep them in a cool place, so as to be nice and crisp when used. 2. Fruit should be gathe...
-How To Can Fruit
In canning fruit, the natural flavour of the fruit is much better retained than in preserving, and is also more wholesome, as it is less concentrated and does not contain such a high percentage of sug...
-Methods Of Canning Fruit
There are several methods of canning, but the three which are considered the easiest and most popular are: Cooking the fruit in the jars, in boiling water; cooking the fruit in the jars in an oven; an...
-Three Classes Of Syrups For Canning
For general guidance, syrups for canning can be divided into three classes. 1. Heavy Syrup Use equal parts of sugar and water. This is suitable for acid fruit that ferments easily, as rhubarb, apr...
-Canned Fruit Cooked In The Jars In Boiling Water
To Prepare The Syrup Pour boiling water on to the sugar and stir until all the sugar grains have been thoroughly dissolved. Then strain through double thickness butter-muslin. If it is desired to cl...
-How To Prevent White Fruits From Discolouring When Canning
It has been found that an excellent way of preventing white fruits from discolouring is by means of sulphur fumes. Take ordinary sulphur and place it on a tin plate or an old iron spoon, then drop a r...
-Caustic Soda Peeling Of Fruit For Canning
Peaches may be easily and safely peeled by using a Caustic Soda Solution according to the following directions: - Dissolve 2 dessertspoonfuls caustic soda in 3 pints boiling water, and allow to boil...
-Canned Apples
Pare, cut in halves or quarters, or leave whole, and remove the core. If liked, the stems may be left on (the little brown skin being scraped off), also one or two leaves, as they look very pretty in ...
-How To Make Canned Apples With Pineapple
Four pounds of apples, one good-sized pineapple, 1 1/4 pounds of sugar, one quart (four cups) water. Pare, core and quarter the apples. Pare the pineapple and carefully remove the eyes, then grate it....
-How To Make Canned Apples With Quinces
To every four pounds of apples allow one pound of quinces. Pare, core, quarter and can the same as in the preceding recipe. After the fruit has been washed break it in halves and remove the stone, th...
-Recipes For Canned Fruit
Canned Green Apricots Very often there is a great waste of green apricots due to wind, hail, etc., and few people realise how delicious they are prepared in the following way: - After having been was...
-Recipes For Canning Peaches
Canned Peaches Peel the peaches (see Caustic Soda Peeling), or drop them into boiling water for a few minutes, then plunge them into cold water, and remove the skin. Divide them into halves or leave ...
-Recipe For Canned Plums
Plums are delicious bottled or canned, but of all the fruits they are the most difficult to get perfect in appearance, as their skins are so apt to crack. They are also very apt to rise in the jars, o...
-Recipes For Canning Quinces
Canned Quinces Pare, core, and quarter the quinces, or they may be cut into rings. Drop them at once into cold water, into which a little lemon juice has been squeezed, which will prevent them from d...
-Recipes For Canning Rhubarb
Canned Rhubarb Wash and peel the rhubarb thinly and cut into neat pieces. Pack into clean jars, fill up with syrup, adjust the rubber rings and lids, and can the same way as apricots. Canned Rhuba...
-Canned Strawberries
Strawberries are not very satisfactory to can, as they contain such a large percentage of water; therefore the best way to do them is to sprinkle sugar over them after they have been washed and the st...
-Chapter IV. Canning in Tins
To many the word Tin spells danger, and presents various complications, but the truth is that if the work is done carefully and thoroughly it is perfectly safe, whilst the process is equally simple ...
-What Kinds Of Tins For Canning
There are two kinds of tins which can be used for canning, and are procurable at any of the Tin Factories in Johannesburg or Durban, namely, (1) tin with opening on top, which has a tin disc to be sol...
-Soldering Outfit For Tin Canning
In using the tin with opening on top, it is necessary to have the following soldering outfit and materials: - 2 soldering irons, fire pot (which can easily be improvised out of an old galvanised bucke...
-Portable Canners For Canning In Tins
If canning is done in small quantities, it is not necessary to have a special boiler or canner, an ordinary big saucepan with a tight-fitting lid being quite suitable; but if to be done on a big scale...
-How To Can In Tins
In canning fruit in tins, the same principle is followed as canning in glass jars, the fruit and syrup being prepared in exactly the same way. The only respect in which the process differs is that aft...
-Canning Fruits In Tins
Peaches After the fruit has been peeled, either by hand or machine or caustic soda solution, and the stones removed, pack the peaches into the clean tins, then fill the tin with a medium syrup to wit...
-Canning Vegetables In Tins
In canning vegetables in tins, exactly the same directions are followed as canning in glass jars. After the tins have been filled with the vegetables, the lid is soldered on in the same way as directe...
-Chapter V. Preserves or Konfyt
The term Preserves is generally applied to fruit left whole or cut in large pieces, cooked with from three-fourths to its whole weight of sugar, water being used in varying quantities, according to th...
-General Rules For Making Preserves
Fruit for making preserves or Konfyt should be on the green side, and should be perfectly sound and free from all blemishes. Any bruised spots or defective portions may be cut out and the fruit used f...
-Recipes For Making Preserve
Preserved Mangoes Use green mangoes. Chop them through lengthwise, then peel thinly. Make a syrup of sugar and water, allowing one pound of sugar to every pound of fruit, and a pint of water to every...
-Recipes For Making Apricot Preserve
Apricot Preserve Select firm, ripe apricots, wipe them carefully with a cloth, divide them and take out the stones, or leave them whole. Steep overnight in a solution of lime and salt water, using on...
-Recipe For Making Preserved Cucumber
Three large cucumbers, sugar, water, lemons, whole ginger. Wash the cucumbers, put them into a strong brine, cover, and set aside for five days. Drain and wash in cold water and put them into a saucep...
-Recipes For Making Fig Preserve
Green Fig Preserve Select firm, well swollen-out figs, make an incision on the top of each with a sharp knife in the form of a cross, and steep them overnight in brine, using 2 tablespoons of salt to...
-Recipe For Making Preserved Green Ginger
Pour boiling water on to ginger and allow to steep for a fortnight, changing the water every morning and evening. Then boil in two lots of fresh water until tender, remove the outer skin by rubbing or...
-Recipe For Making Greengage Preserve
Place the fruit in a wire basket or a piece of butter-muslin and immerse in boiling water. When the skins loosen remove them from the water and peel them. Weigh the fruit and allow one pound of sugar ...
-Recipe For Making Naartje Preserve
Take small firm naartjes, then grate or peel very thinly. Make four incisions in the sides, and place in fresh water for three days and nights, changing the water twice daily. Boil in fresh water unti...
-Recipes For Making Orange Preserves
Orange Preserve. - I Peel off the yellow rind thinly, rub with salt, and leave for half an hour. Then pour boiling water over, and when cold make a few incisions in each orange and press out the seed...
-Recipes For Making Peach Preserves
Preserved Whole Peaches Peel very thinly some Clingstone peaches, prick slightly with a darning-needle, and leave for a few hours in a salt water solution, using one tablespoonful salt to every thr...
-Recipe For Making Quince Preserve
Pare and core the quinces, then cut them into halves or quarters. After paring, drop at once into cold water into which a little lemon juice has been squeezed, which will prevent them from discolourin...
-Recipe For Making Tomato Preserve
Use small, firm, yellow or red tomatoes, and allow one pound sugar to every pound of fruit; prick them with a darning-needle, and then steep them for 15 or 20 minutes in a solution of salt water, usin...
-Recipes For Making Watermellon Preserve
Watermelon Preserve Take the peel of a ripe watermelon. Peel off the green outer rind and remove most of the pink portion of the fruit on the inside. Prick each piece thoroughly with a fork, then cut...
-Preserving Fruit Without Heat
The following method is suitable for strawberries or peaches. Prepare the fruit, and pack into sterilised jars as tightly as possible, without crushing it. When jars are about half full, fill up all t...
-Chapter VI. Jams, Marmalade, and Fruit Honeys; Fruit Pulp and Purée
The term jam is generally applied to fruit cut up in small pieces or mashed into a pulp, cooked with from three-quarters to its whole weight of sugar. Jam made from equal weights of fruit and sugar ...
-Bottling Of Jam
The jars into which jam is filled should be perfectly dry, and if any drops are spilt on the edges they should be wiped off at once with a cloth dipped in hot water and well wrung out. The jam can ei...
-Methods Of Sealing Ordinary Bottles For Jam
In bottling jam It is not necessary to use the same amount of care in having the jars absolutely air-tight, as it is in canning fruit or vegetables, as such a high percentage of sugar is used that the...
-Recipes For Making Jam
Banana Jam 12 large bananas, 4 oranges, 2 lemons, sugar. Peel the bananas, which should not be too ripe, then cut into round slices. To each pound of bananas add 3/4 lb. sugar, the strained juice and...
-How To Make Apricot Jam
Wipe the apricots with a damp cloth, then divide in halves. Weigh and allow the same weight of sugar. Put the fruit into the preserving pan (a big enamel dish will be found to be excellent for jam and...
-How To Make Grape Honey
Stem and wash 8 lb. grapes, then drain them and put them into a preserving pan with two cupfuls of water. Cook until soft, rub through a sieve, or force through a fruit press and add an equal amount ...
-Recipes For Making Grape Jam
Grape Jam. - I Hanepot grapes are the best. Rinse the grapes in cold water, after having been removed from the stems, drain, then weigh, and to every pound of grapes add 3/4 lb. sugar. Cover the grap...
-Recipes For Making Peach Honey Or Jam
Peach Honey Pare, stone, and weigh the peaches, and to every four pounds of fruit allow one pound of sugar and one lemon. Place the fruit in the preserving pan and heat very slowly, without adding an...
-Recipes For Making Pineapple Jam
Pineapple Jam Pare and remove the eyes from the pineapple, then grate them or put through a mincing machine. Allow two-thirds its weight of sugar. Cook the pineapple until clear, then add the juice o...
-Recipes For Making Quince Butter Or Jam Or Honey
Quince Butter Take ripe quinces, rub off the down and clean thoroughly, cut in quarters and remove the cores. Put them into a casserole dish, and add just enough water to barely cover them, then put ...
-Recipes For Making Rhubarb Jam
Rhubarb And Fig Jam One pound dried figs, four pounds rhubarb, three pounds sugar, one lemon, one ounce almonds. Wash and peel the rhubarb, then cut into one-inch pieces and cook for 15 minutes with ...
-Recipes For Making Strawberry Jam
Strawberry Jam. - I Choose firm, ripe strawberries, allowing three-quarters of a pound of sugar to every pound of fruit. Remove the stalks from strawberries, put the fruit together with sugar in pres...
-General Rules For Making Marmalades
Points to Remember in making Marmalade: - 1. The white membrane of the Sweet Orange does not cook transparent, and therefore if a clear marmalade is desired the yellow rind should be peeled off thin...
-Recipes For Making Orange Marmalade
Orange Marmalade. - I To one pint of finely-sliced oranges add two pints cold water and let it stand overnight. Cover the seeds, core, and all tough membrane or fibre with some of the water in a sepa...
-Recipes For Making Seville Or Bitter Orange Marmalade
Seville Or Bitter Orange Marmalade. - I Slice the fruit very finely, either by hand or through a machine. Put the pips in a separate basin and cover with 1/2 pint water. Weigh fruit and allow 3 pints...
-Recipes For Pompelmoes Marmalade
Pompelmoes Marmalade. - I Cut up the fruit as thinly as possible, rejecting the seeds. To every cupful of fruit add two cupfuls of cold water and let stand overnight. Boil the fruit next morning unti...
-For Making Lemon Marmalade
Lemon Marmalade. - I To every lemon allow one pint of boiling water and three-quarter pound sugar. Cut up the fruit into very thin slices, rejecting the seeds. Pour over them the boiling water, and l...
-Recipes For Making Fruit Pulp And Puree
Few housekeepers realise how very useful it is always to have on hand a supply of Fruit Pulp and Purée. They are easily and quickly prepared, and can be utilised in a great variety of ways. The Pulpi...
-Recipes For Making Apple Or Quince Butter
Apple Butter Take apple purée and cook until quite thick, stirring frequently with a wooden spoon, then add half its weight in sugar and cook slowly until thick. Put into hot dry jars, and seal. If l...
-Chapter VII. Jellies and Conserved or Crystallised Fruits and Fruit Pastes
Fruit Jelly The jelly-making quality of fruit depends on the presence of a certain substance called Pectin. When equal quantities of sugar and fruit juice are combined, and heated to boiling point ...
-Points To Be Remembered In Jelly-making
1. Juicy fruits, such as strawberries, mulberries, etc., should not be gathered after a rain, otherwise it will be difficult to get the juice to form a jelly owing to excessive moisture. 2. Jelly wil...
-How To Make A Jelly Bag
To make a flannel straining bag, take a square piece of white flannel (27 by 27 inches is a good size), fold it to make a three-cornered bag, stitch one of the sides, cut the top square across, bind t...
-How To Test Fruit Juice For Jelly-Making Property
In order to test fruit juice for that gelatinising agent, Pectin, it is necessary to obtain some denatured or pure alcohol. To carry out the test, after the fruit has been cooked in the water, as di...
-Recipes For Making Fruit Jelly
Apple And Grape Jelly Cook together 4 lb. grapes and 14 sour apples until tender, then drain through a jelly bag, and to each cupful of juice allow one cupful of sugar. Follow the same directions as ...
-Recipe For Making Apple Jelly
In making apple jelly it is not necessary to peel the apples, but simply wash them, cut them up and remove the blossom end. Sour, juicy apples are the best, or crab apples. Add just enough water to ba...
-Crystallised Fruits
Any preserved fruits (Konfyt) such as Watermelon, Figs, Pears, Pineapple, etc., may be crystallised by the following method, after having been drained from the syrup and then slightly dried in the sun...
-Recipe For Making Home Candied Peel
Take six oranges or the same number of lemons, and take off the peel in quarters, put into brine water and leave for 24 hours, then drain, rinse in clear water, and boil slowly for one hour. Then drai...
-Recipe For Making Candied Lemon Peel
Cut lemons in half lengthwise, then boil them until quite soft, and remove the pulp. Put skins into cold water. Boil sugar (2 lb. sugar and 1 pint water) to 220 degrees Fahr. Remove the skins from wat...
-Commercial Candied Peel
Select lemons of uniform size, either green or yellow, then cut into halves lengthwise, squeeze out the juice, and remove the pulp. Make a strong pickling brine, using l lb. of salt to every 4 pints o...
-Recipe For Making Candied Violets And Rose Petals
Wash and rinse the flowers (1 lb.), then drain, and spread out on paper to dry. Make a syrup of 2 cups sugar and 1/2 cup water, stirring constantly over a gentle fire until it reaches boiling point, t...
-Recipe For Making Mebos
Take soft ripe apricots, put them in salt water strong enough to float a potato and leave overnight. Peel or rub off the skins and press them between the hands to flatten and to let the stone come out...
-Recipe For Making Fruit Paste (Apples, Peaches, Quinces, etc.)
Take 4 lb. fruit and boil in water until soft, then mash and pass through a sieve. Next boil 4 lb. sugar and two pints water to the crack stage, or 290 deg. Fahr. (that is, when a little of the syru...
-Recipe For Making Crystallised Chestnuts
Cut the shells carefully off 2 lbs. chestnuts, then put them into a saucepan with enough cold water to cover, and one ounce of flour (this cleanses them). Boil till tender, about half an hour. When co...
-Chapter VIII. Fruit Juices and the Drying of Fruit
Fruit Juices Fruit juices make a most delicious and wholesome drink, especially in summer, and it is a great pity that we do not make more use of them. In America they are very popular, and we might ...
-How To Sterilise Fruit Juices
Select sound, ripe fruit, crush, put into an enamelled saucepan on the fire, and gradually heat to about 180 deg. F., that is simmering point. Then strain through a double thickness piece of butter mu...
-Fruit Drying For Home Use
The following information with regard to Fruit Drying, published in leaflet form by the South African National Union, will no doubt prove useful to our readers. Sun drying is the least expensive an...
-How to Prepare Fruit For Drying
In order to obtain the best results, fruit must be picked from the trees (not shaken) when ripe, but not over-ripe. Half-ripe fruit does not dry well because a sufficiency of sugar has not been develo...
-How to Prepare Fruit For Drying. Continued
Sulphuring Some people will desire to sulphur their fruit, which is quite an innocuous practice, although in some countries considered harmful. Sulphur has always been looked upon as beneficial to ma...
-How To Store Dried Fruit
Every attention should be given to storing for future use. Small clean boxes of wood or stout cardboard are the best containers. Line the boxes with wax paper, pack in the dried product, adjust the li...
-Chapter IX. Pickles: Sweet and Sour
The pickling of vegetables or fruit is done either by the use of salt or vinegar. In making pickles vegetables should be young and crisp, and the fruit ripe and firm. They should be picked in dry weat...
-How To Make Brine For Pickling
To prepare the brine for pickling, add enough salt to fresh water until an egg that is fresh enough to sink to he bottom in fresh water will rise to the top in the brine. The brine may be made of hot ...
-Recipes For Making Pickled Eggs Or Pickled Horseradish
Pickled Eggs Boil one and a half dozen eggs for 30 minutes, then cool in cold water and remove the shells. Put them into jars and pour over the following: - Bring two pints vinegar to the boil, add h...
-Recipes For Making Pickled Nasturtium Seed Or Piccalilli
Pickled Nasturtium Seed Take the green seed after the flower has dried off. Lay in salt and water for two days, and then in cold fresh water for one day. Pack into bottles and cover with boiling vine...
-Recipes For Making Pickled Cabbage
Pickled Cabbage. - I Remove the outside coarse leaves, cut in four, then shred the cabbage finely. Sprinkle well with salt, mix it up, and leave for 24 hours. Drain thoroughly, then put into jars, an...
-Recipes For Making Chow Chow
Chow Chow. - I Two pounds green tomatoes, two pounds small onions, one cauliflower, three large green peppers, three large red peppers, two pounds small cucumbers, salt, two pints vinegar, half cup g...
-Recipes For Making Small Cucumber Pickles
Small Cucumber Pickles. - I Wash and wipe 100 small cucumbers, cover them with boiling brine, made according to directions given at the beginning of this chapter, and let stand 24 hours. Then remove ...
-Recipes For Making Pickled Cauliflower
Pickled Cauliflower. - I Break cauliflower into neat pieces, then steam or cook gently until done, then put them into glass jars and cover with the following: - Mix half pound ground mustard with hal...
-Recipe For Making Mixed Pickles
Two quarts green tomatoes, two quarts red tomatoes, one quart small onions, one cauliflower, three green peppers, three red peppers, one cabbage, two tablespoonfuls mustard, 1 tablespoonful turmeric, ...
-Recipes For Making Mustard Pickles
One large cauliflower, one quart small button onions, vinegar, quarter pound (one cup) flour, six tablespoons ground mustard, one tablespoonful turmeric, three-quarter pound (1 1/2 cups) sugar, four q...
-Recipes For Making Pickled Onions
Pickled Onions. - I Use small white onions, let them stand in a strong salt and water solution for four days. Then make another strong brine, bring to boil, put in the onions and boil for five minute...
-Recipe For Making Yellow Peach Pickles
Six pounds yellow peaches, two bottles vinegar, two tablespoonfuls coriander seed, quarter cup brown sugar, four red chillies cut up, three or four large onions sliced, two tablespoonfuls turmeric, on...
-Recipes For Making Green Tomato Pickles
Green Tomato Pickles. - I Cut in thin slices ten pounds green tomatoes, and one dozen onions. Then put in layers the tomatoes and onions, sprinkling them well with salt, and let stand overnight. Next...
-Recipe For Making Walnut Pickle
Gather the walnuts when soft enough to be pierced by a pin. Put them in strong brine, made of 1/2 lb. salt to each 2 pints water, for five days, after pricking them with a darning needle or metal skew...
-How To Salt Vegetables For Pickling
A popular way of preserving such vegetables as green beans, cucumbers, and green sliced tomatoes is by means of salt. The vegetables are packed in a cask with alternate layers of coarse salt, the last...
-Chapter X. Chutneys and Sauces
Cape Gooseberry Chutney Three pounds Cape gooseberries, half pound chopped raisins, two chopped onions, half cup brown sugar, one tablespoon salt, two teaspoons ground ginger, two teaspoons cayenne p...
-Recipes For Making Tomato Chutney
Tomato Chutney Twenty-five large tomatoes, three-quarters pound dried peaches, three-quarters pound raisins (seeded), one pound brown sugar, five ounces salt, two onions, half ounce each of ground gi...
-Recipes For Making Apple Chutney
Apple Chutney. - I Put through a meat chopper 1 1/2 lb. peeled and cored apples, 1 lb. onions, and 1/2 lb. stoned raisins. Add 2 quarts of vinegar, and cook gently for 2 hours, then add 1/4 lb. groun...
-Recipes For Making Apricot Chutney
Apricot Chutney. - I l lb. stoned raisins, l lb. apricots, l lb. moist sugar, 2 teaspoons salt, 2 large onions finely chopped, 1 tablespoon ground ginger, 2 teaspoons ground coriander seeds, 1 tables...
-Recipe For Making Apricot Ketchup
Sixteen pounds ripe apricots, four quarts vinegar, four cups brown sugar, one cup grated horseradish, one tablespoon salt, two tablespoons ground cinnamon, two tablespoons ground cloves, two tablespoo...
-Recipes For Making Banana Chutney
Banana Chutney. - I Twenty-four bananas, two small onions, half pound seeded raisins, 1/2 cup brown sugar, one teaspoon ground ginger, one tablespoon salt, quarter teaspoon cayenne pepper, half teasp...
-Recipe For Making Dried Fruit Chutney
One pound dried peaches, one pound dried apricots, one pound stoned dates, one pound seeded raisins, two cups sugar, six cups vinegar, one and half tablespoons salt, half teaspoon cayenne pepper, half...
-Recipes For Making Tomato Ketchup
Tomato Ketchup. - I Take 8 lb. tomatoes and stew until tender, together with one or two shallots or onions cut up, then put through a sieve. Return to the saucepan, and add a tablespoon salt, 1 table...
-Recipes For Making Tomato Sauce
Tomato Sauce. - I Twenty ripe medium size tomatoes, two small onions, three green peppers, one tablespoon salt, 3/4 cup sugar, one teaspoon ground cinnamon, one teaspoon ground cloves, one teaspoon g...
-Chapter XI. Fruit Desserts. Hot Puddings
Canned Cape Gooseberry Pudding Butter a pudding dish, put in a layer of bread, cut in thin slices and buttered, then a layer of canned berries. If the berries are not already sweetened, sprinkle on a...
-Fruit Desserts. Hot Puddings. Continued
Baked Apples The usual way is to bake them in their skins, but a better way is to first of all peel them, remove the core, then stand them in a little baking dish, and to pour in a quarter of a cup o...
-Recipes For Making Apple Dumplings
Baked Apple Dumplings 2 cups flour; 2 teaspoons baking powder; 1/2 teaspoonful salt; 2 tablespoons butter; 2 teaspoons dripping; 3/4 cup milk; 4 apples. Mix and sift dry ingredients, work in butter ...
-Recipe For Making Apple Pudding
2 lbs. apples; 3/4 cup sugar; 2 cups milk; 4 eggs; flavouring. Peel, core and slice the apples, and stew them with 1/2 cup of the sugar and 2 or 3 tablespoons water. A few pieces stick cinnamon may b...
-Recipes For Making Boiled Apple Pudding
Boiled Apple Pudding 2 cups breadcrumbs; 2 cups coarsely-chopped apples; 1/2 lb. finely-chopped suet; 1 cup moist sugar; 4 eggs; 1 cup milk; 1/4 teaspoon salt; 1/4 teaspoon grated nutmeg. Mix all th...
-Recipes For Making Bread And Apple Pudding
Bread And Apple Pudding I Spread slices of bread with butter and place a layer in the bottom of a baking dish, next put a layer of peeled, cored and sliced sour apples, and continue this way until th...
-Recipe For Making Apple Pie
Line a pie-plate with Short Crust, then fill two-thirds full with thin slices of sour apples, which have been pared and cored. Sprinkle over about 2 tablespoons of sugar mixed with a little ground cin...
-Recipes For Making Apple Custard Pie
Apple Custard Pie I Line a pie-plate with Short Crust, putting on a rim of Puff Paste, if desired, and fill up with 1 1/2 cups apple purée, to which 1/2 cup of sugar has been added, 2 tablespoons but...
-Recipe For Making Deep Apple Pie
Butter a deep pie dish and place an egg-cup in the centre, then fill the dish with thin slices of apples, which have been pared and cored. Sprinkle thickly with sugar, and dot with small pieces of but...
-Reipe For Making Baba, With Apricots And Meringue
2 cups flour; 4 eggs; 1/2 cup butter; 1/2 teaspoon salt; 1 dried yeast cake; and 1/4 cup lukewarm water. Mix yeast with water, and when thoroughly dissolved add flour to make a dough. Knead into a ba...
-Recipes For Making Cherry Pudding
Cherry Pudding Take 2 eggs; 1 cup of milk; 1 1/2 cups flour; 1 tablespoon of melted butter; 1/2 teaspoon of salt; 1 teaspoon of baking powder; 2 lbs. of cherries. Beat the eggs light, add to them th...
-Recipe For Making Apricot Pie
Take 1/2 lb. of flour, and into that rub 1/4 lb. butter or dripping and butter mixed, 1/4 teaspoon salt and 1 tablespoon sugar, make a well in the centre of the flour and put the yolks of 2 eggs into ...
-Recipe For Making Apricot Cream Pudding
1/2 cup bread crumbs; 1 cup of thick cream; 1 cup canned apricots; 2 tablespoonfuls of browned bread crumbs; 3 tablespoonfuls of sugar; 1 teaspoonful of vanilla extract; 3 eggs; and 1/4 teaspoonful of...
-Recipes For Making Fig Puddings
Date And Fig Pudding Stone one cupful of dates, and chop into small pieces with one cupful of figs. Mix with these one-half cupful of chopped candied orange-peel and citron; sprinkle over the fruit o...
-Recipe For Making Lemon Rice Pudding
4 cups milk, 1 cup of rice, 3 eggs, 3 heaping tablespoonfuls of sugar, the grated rind of 2 lemons, 3/4 teaspoonful of salt. Cook the milk and rice together until the kernels are tender. Stir togethe...
-Recipes For Making Steamed Orange Pudding
Steamed Orange Pudding I 3/4 cup of scalded milk; 1 tablespoonful butter; 1/4 cup sugar; 1 tablespoon lemon juice; 1/2 cup grated bread crumbs; 2 eggs; grated rind and juice of one orange; 2 tablespo...
-Recipe For Making Steamed Peach Pudding
To be successful with this kind of pudding the cook must see that the water is boiling violently when the pudding is placed over it, and must not allow it to fall below the boiling point at any time w...
-Fruit Desserts. Cold Puddings
Make Apple Charlotte Put strips of bread, from which the crusts have been cut off, and dipped into melted butter, in the bottom of a plain mould, then line the sides of the mould the same way and fi...
-Recipes For Making Apple Fritters
Apple Fritters I 1/2 cup flour, 1 egg, 1/4 cup lukewarm water, 1 dessertspoonful of melted butter or salad oil, a pinch of salt, apples. Mix the flour with the yolk of the egg, add butter or oil, an...
-Recipe For Making Meringued Apples
Peel and core sour apples, then put into a baking dish, and if liked fill the hollows with chopped dates or sugar. Dissolve 1/4 cup of sugar in 1/4 cup of water and pour into the pan, or instead of th...
-Recipes For Making Banana Cream Or Banana Fritters Or Banana Trifle
Banana Cream Rub bananas through a coarse sieve, and add as much cream as fruit and a pinch of salt. To two cups of this mixture, add four tablespoonfuls castor sugar and whip it all up until it is v...
-Compote Of Fruit
Compote of fruit simply means fruit cooked in syrup. Prepare the fruit by peeling it if necessary, leave whole or cut in half. Make a syrup of equal quantities sugar and water, drop the fruit into it...
-Dried Fruits. How To Cook
Cover with tepid water, let stand, then wash carefully (if the washing is attempted before the fruit has had time to expand to normal shape the pieces will be bruised and there will be dirt and sand r...
-Stewed Fresh Fruit
In stewing fruit very little water, or no water, should be used, according to the nature of the fruit. Hard fruits such as pears, apples, quinces, etc., require about 1 cup of water to a lb. of fruit,...
-Fruit Dessert Recipes
Fruit Trifle Take a tin of canned apricots, strawberries, pineapple or any fruit desired, and place them in a glass dish. Cover them with slices of sponge cake, then pour the syrup of fruit and a lit...
-Recipes For Making Peach Puff Or Peach Trifle
Peach Puff Line little muffin pans with puff pastry, rolled about a quarter of an inch thick, brush over with a little beaten egg, then place small pieces of stale bread crusts in the centre to preve...
-Recipe For Making Rice And Peach Casserole
Wash and drain one cupful of rice, put it in a saucepan with two cupfuls of milk, two tablespoonfuls of butter, two tablespoonfuls of sugar and the grated rind of half a lemon; simmer gently for an ho...
-Recipes For Making Fresh Fruit Salad
Fresh Fruit Salad, No. I. Allow the following ingredients: - 1 pineapple, finely chopped; 1 pint of strawberries; 6 bananas; 6 oranges and 1 lemon, thinly sliced, sugar to taste. Mix all together, ad...
-Gelatine Jellies, Creams, etc
How To Use Gelatine Before using gelatine it is better to soak it for at least ten minutes in cold water, when it will dissolve more readily. It should then be added to the hot liquid and kept stirri...
-Recipes For Making Lemon Or Orange Jelly
Lemon Jelly 2 ozs. gelatine, 3 cups of water, 1/2 cup lemon juice, 1/2 cup sherry, 1 cup sugar, 5 cloves, small piece cinnamon bark, thinly peeled rind of 2 lemons and the whites and shells of 2 eggs...
-Recipes For Making Canned Apple Or Fruit Jellied Mould
Canned Apple Mould Strain off the juice from a bottle of canned apples, heat the juice over the fire and dissolve in 2 cups of the syrup, 1/2 oz. of gelatine previously soaked in a little cold water,...
-Recipe For Making Apricot Charlotte
Drain a can of apricots and reserve the syrup; rub the apricots through a sieve. Beat up one cupful of milk with one cupful of the apricot purée. Dissolve 1/2 oz. of gelatine in three-fourths of a cu...
-Recipes For Making Apricot Cream Or Apricot Mould
Apricot Cream Rub some canned apricots through a sieve, after having drained off the syrup. Dissolve 1 oz. gelatine in 1 cup of the syrup, placed over the fire, then add 1 cup apricot purée or pulp,...
-Recipes For Making Banana Charlotte Or Banana Sponge
Banana Charlotte 6 bananas, 1/2 oz. gelatine, 2 egg whites, 1/4 cup castor sugar, 1 cup milk, 2/3 cup sugar, 1 tablespoon lemon juice, 1/2 cup whipped cream and 12 sponge fingers. Soak the gelatine ...
-Recipes For Making Banana Mould
Banana Mould I Soak 1 oz. of gelatine in cold water for half an hour. Take 3 cups of milk and bring to the boil, then draw away from the fire, add 3 eggs slightly beaten, 2 tablespoons of sugar and ...
-Apricot Bavarian Cream
1 cup apricot pulp, 2 eggs, grated rind and juice of 1/2 lemon, 1/2 cup sherry or canned apricot syrup, 1/2 cup sugar, 1/4 oz. gelatine. Soak the gelatine in a little cold water for about ten minutes...
-Fruit Bavarian Cream
Soak 1 oz. sheet gelatine in one-half cup of cold water. Press one pint of fresh fruit (or canned fruit may be used instead) through a sieve. Pour one-fourth of a cup of boiling water on the gelatine,...
-Recipes For Making Lemon Cream Or Lemon Sponge
Lemon Cream Put the rind of one lemon, cut very thin, into a saucepan, add 1 1/2 cups sugar, and pour one cup boiling water on to it. Add 1/2 oz. gelatine, softened previously in a little cold water,...
-Recipe For Making Orange Sponge
Put three tablespoonfuls of granulated gelatine or three-quarters ounce sheet gelatine into a saucepan, add to grated rind of four oranges, the juice of eight oranges, the rind and juice of one lemon,...
-Recipes For Making Peach Bavarian Cream Or Peach Charlotte
Peach Bavarian Cream Cover one ounce of gelatine with one cup of cold water and let it soak for a half-hour. Pare, and press through a colander six ripe peaches and add a halfcupful of powdered sugar...
-Recipe For Making Peach Chartreuse Or Peach Sponge
Peach Chartreuse Rub stewed or canned peaches through a sieve, add 2 cups of milk, 4 tablespoons of sugar and the strained juice of half a lemon. Put over the fire and stir in 1 oz. of gelatine, whic...
-Recipe For Making Peach Jellies
Take one packet strawberry or orange jelly powder and dissolve in 1 1/2 cups of boiling water, then pour a little of the jelly into wet individual cup moulds. When set, arrange half a canned peach in ...
-Recipes For Making Canned Pear Mould
Canned Pear Mould I Drain a jar of canned pears. Make two cupfuls of custard and add to it 1/2 oz. of gelatine dissolved in one cupful of pear juice. Pour this custard into a wet mould and allow to s...
-Recipe For Making Pineapple Mould Or Pineapple Spounge
Pineapple Mould Grate 1 small pineapple, and add enough sugar to sweeten. Soak 1 oz. gelatine in 1/2 cup milk, then stir into 1/2 cup boiling milk and dissolve. Cool and add the pineapple, then stir ...
-Recipe For Making Jellied Prunes
Soak 3/4 lb. prunes over-night in cold water. Cook in the same water until tender, together with a few slices of lemon, and remove stones. Soak 1 oz. gelatine in 1/2 cup water and dissolve in the hot ...
-Recipes For Making Strawberry Cream Or Strawberry Mould
Strawberry Cream Rub 2 cups stewed strawberries through a sieve, add 1 oz. of gelatine previously soaked in a little cold water, and stir over the fire until thoroughly dis solved, then add the juice...
-Making Frozen Desserts
In making frozen desserts it is necessary to have a good supply of ice, although in the colder countries snow is very commonly used. First of all break up ice into small pieces by pacing it in a bag a...
-Recipes For Making Ice Creams
Fresh Fruit Ice Cream Prepare fruit by sprinkling sugar over it. Let it stand one hour, press through a sieve, and stir into ice cream when the cream is frozen to a mush. Grated pineapple, with the ...
-Recipes For Making Water Ices
Lemon Ice Make a syrup by boiling 1 quart (4 cups) water with 2 cups sugar, add 3/4 cup strained lemon juice and freeze. Orange Ice Make a syrup the same as for Lemon Ice, add 2 cups orange juice...









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