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Pickles, Preserves And Jelly. Continued |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Pickles, Preserves And Jelly. Continued |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
One peck ripe tomatoes, 4 sweet red peppers, 2 cups chopped onions, 8 stalks celery, 1 cup salt, 3 cups sugar, 1 tablespoon black pepper, 2 teaspoons cloves, 1 quart vinegar; let stand 24 hours before bottling.
- Mrs. E. S. Campbell.
Eighteen large ripe tomatoes, 4 large onions, 10 chili peppers, 4 coffee cups vinegar, 8 tablespoons brown sugar, 2 tablespoons salt, 2 teaspoons ginger, 2 teaspoons cinnamon, 2 teaspoons alspice, 2 teaspoons cloves, 1 teaspoon mustard. Boil for 2 hours or more.
- Mrs. Hogeboom.
Four pounds large cucumbers, cut in thick slices; make a brine of 1 cup salt to 2 quarts water; soak cucumbers in it 3 days, then put in clear water for 24 hours; boil in alum water (1 teaspoon alum to 3 quarts water), 1/2 hour; boil in ginger tea 1/2 hour (1 teaspoon ginger to 1 quart water); take 1 pint vinegar, 1 pint water, 3 pounds sugar, 1 tablespoon cinnamon, 1 tablespoon cloves; put spices in bag and boil syrup 1/2 hour; add cucumbers and boil until clear. Seal in jars.
One peck green tomatoes, 12 large onions, 2 pounds brown sugar, 2 quarts cider vinegar, 3 teaspoons each of ground alspice, cloves and ginger; 1 tablespoon each of whole alspice and black pepper; 1/4 pound ground mustard, 1/4 teaspoon red pepper; slice tomatoes and onions thin, sprinkle each layer with salt and let stand over night, or 12 hours; then wash and drain well; add spices (which should be in small cheesecloth bags), and sugar to vinegar; bring to a good boil; add tomatoes and onions and cook gently until tender.
- Mrs. Wilmer E. Hogeboom.
Soak pickles 1 day in cold water; put pickles and dill in the jars cold; 6 quarts vinegar, 1 quart water, 1 pint salt; put on stove, let boil; when boiling pour over pickles and seal.
- Mrs. John Bernhard.
Make a syrup of 3 cups of sugar to 1 cup of lemon juice or vinegar; put in syrup as many peeled figs as the syrup will cover; cook thoroughly, but take out figs while still whole and put in jars; add more sugar to syrup and boil until very thick and pour over figs.
- Mrs. Ford.
Four pounds apples (washed and cut up), 1 cup mint leaves (washed and finely cut); add mint to apples; partially cover with water, cook until tender and strain; 3/4 cup of sugar to 1/2 cup juice; cook until it jells, then add 4 teaspoons lemon juice; color delicate green just before it sets.
- Mrs. Herman.
One pint cranberries, 2 cups sugar, 1 pint water; wash, put on fire with water in covered sauce pan; let simmer until cranberries burst; remove cover, add sugar; boil 20 minutes without cover. Never stir.
- Mrs. F. J. Perry.
Five pounds apples, diced; cover with water and cook until tender; strain through jelly bag; 3/4 cup sugar to 1 cup of juice; shred 1 pineapple, cook with juice until mixture jells.
- Mrs. Herman.
Soak pitted cherries in vinegar over night; remove from vinegar the next morning; measure 1 cup of fruit to one cup of sugar and let stand 2 days, then can. Do not heat or add anything, but simply can and seal. This is a most palatable relish to serve with hot or cold roast meats.
- Mrs. Stahl.
Six oranges, 2 lemons, 3 quarts water, 3 quarts sugar; squeeze the juice from the oranges and lemons; run the rinds of the oranges through the meat chopper; add water and let stand over night; in the morning cook for an hour; add sugar and boil for another hour, when it will be thick enough to put in glasses.
- Mrs. Edith Baxter.
Five pounds blue or Satsuma plums, 5 oranges, 1 pound walnuts, 1 package raisins, 3 pounds sugar; wash oranges, quarter and take out seeds, then cut fine all the pulp; do not use the skin; cut the raisins rather small; mix oranges and raisins, and the plums pared, with the sugar, and let stand over night, then cook slowly until quite thick; add walnuts, ground or cut fine, cook a little longer, or until it jells.
- Mrs.Todd.
Two pineapples, 3 boxes strawberries, 2 oranges, 1 lemon, 8 cups sugar; prepare oranges, lemons and pineapple and run through meat grinder; crush strawberries; put fruit and sugar on stove; boil 25 minutes.
- Mrs. John Bernhard.
Four pounds roselle, 3/4 cup sugar to 1 cup juice, juice of 1 lemon; clean and wash roselles, water to cover, cook and strain, add lemon and sugar and boil until it jells.
- Mrs. Herman.
Six quarts apples, 1 1/2 quarts sugar, 2 quarts water; put sugar and water into preserving kettle, stir over fire until dissolved; wash fruit; when syrup boils skim it and put fruit in and cook gently until tender. It will take from 20 to 50 minutes, according to kind of apples.
- Mrs. P. F. Hill.
One-quarter package gelatine, 1/4 cup cold water, 1 cup granulated sugar, 1 cup vinegar, 1/4 teaspoon salt, 1/4 teaspoon paprika, 3/4 cup mint leaves; soak gelatine in 1/2 cup water; boil vinegar and sugar 5 minutes; add other ingredients and stir. Use green coloring to make desired color.
- Mrs. F. W. Fahs.
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