EMILY 
 RIESENBERG 
 
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 COF^RltlHT DEPOSIT. 
 
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 PRESERVING AND 
 CANNING 
 
PRESERVING AND 
 CANNING 
 
 A BOOK FOR THE 
 HOME ECONOMIST 
 
 By 
 
 EMILY RIESENBERG 
 
 Cooking Expert, Special Writer for the 
 " Chicago Record-Herald " 
 
 RAND McNALLY & COMPANY 
 CHICAGO NEW YORK 
 
TX4C. 
 ,1^s 
 
 Copyright, 1914 
 
 by 
 
 Rand McNallt & Company 
 
 The Rand-McNally Press « 
 
 Chicago 
 
 . AUG 24 1914 
 
 ©C!,A379221 
 
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 CONTENTS 
 
 PAGE 
 
 Introduction 5 
 
 Canning Fruit i8 
 
 Jam and Preserves 31 
 
 Jellies and Marmalades ... 45 
 Sweet Pickled Fruits and Miscella- 
 neous Recipes 63 
 
 Beverages . 77 
 
 Homemade Pickles and Condiments 84 
 
 Canning Vegetables .... 92 
 
 Index 100 
 
PRESERVING AT 
 HOME 
 
 INTRODUCTION 
 
 Fruits are too often looked upon 
 merely as table luxuries, and because 
 of their rather low nutritive value are 
 not always estimated at their true 
 worth. Fruit, both fresh and cooked, 
 has great dietetic value and should 
 be used generously but wisely. Fruits 
 supply a variety of flavors, acids, and 
 sugar, while they are generally rich 
 in potash and sodium salts as well as 
 other minerals; the vegetable acids 
 have a solvent power over the nutri- 
 ments, and if taken in moderation are 
 an aid to digestion, as the necessary 
 bulk and waste matter promote intes- 
 tinal action. Fruit and fruit juices 
 keep the blood in a healthy condition, 
 and if the supply of fresh meat, fish, 
 and vegetables is limited, fruit and 
 fruit juices are needed to balance the 
 food allowance. 
 
PRESERVING AT HOME 
 
 Fresh fruit is generally conceded to 
 be more refreshing and cooling than 
 that which is cooked, but if used too 
 freely is apt to cause intestinal dis- 
 turbances, especially with children 
 and old people. Cooking changes the 
 character of the fruit, and the addition 
 of sugar increases its food value, but 
 it is well to remember that too much 
 sugar diminishes the fruit flavor and 
 hinders digestion. 
 
 The methods of preserving fruit are 
 many, and range from the simple and 
 wholesome canned fruit to all manner 
 of jams, jellies, marmalades, and the 
 rich conserves, spiced fruit, condi- 
 ments, and sweet pickles. The thrifty 
 housewife will make her selection 
 according to the needs and means of 
 her family, but every homemaker 
 should aim to have a variety of neatly 
 labeled jars and glasses of fruit on her 
 pantry shelves before winter, when the 
 daily menus threaten to become monot- 
 onous. 
 
INTRODUCTION 
 
 Principle of Canning and Preserving Fruit 
 In the preservation of fruit the most 
 essential thing is to keep the fruit, as 
 well as the utensils used, sterile. This 
 should be observed from the earHest 
 stage in the preparation of the fruit 
 to the final sealing and storing. To 
 steriHze a substance or thing is to 
 destroy all Hfe and source of life in it. 
 It is necessary to do more than exclude 
 the air, for investigations of scientists, 
 particularly Pasteur, have shown that 
 it is not the oxygen of the air which 
 causes fermentation, but bacteria and 
 other microscopic organisms. Yeast 
 and nearly all kinds of bacteria require 
 oxygen, but certain species grow 
 equally well without it, so that the 
 exclusion of air is no protection if one 
 of these bacteria is sealed in the can. 
 
 Molds and Molding 
 Every housekeeper is familiar with 
 molds which under favorable condi- 
 tions grow on any kind of organic 
 matter. Molds develop from spores 
 which are always floating about in the 
 
 7 
 
PRESERVING AT HOME 
 
 air. When a spore falls upon a sub- 
 stance containing moisture and suit- 
 able food, it sends out a thread which 
 branches and works over the entire 
 surface; in a short time spores are 
 produced and the work of reproduction 
 goes on. Ordinarily molds do not 
 cause fermentation and are not as 
 injurious as bacteria and yeasts. They 
 do not as readily penetrate jellies and 
 the liquids of canned fruits, and gener- 
 ally settle in a thick film on top, but if 
 given time they will finally work their 
 way through the entire contents of the 
 jar, and a musty taste is the result. 
 
 Sterilization 
 Since air and water as well as the 
 fruit contain bacteria and may take 
 up mold spores, all utensils for pre- 
 serving are liable to be contaminated. 
 For this reason everything that is used 
 should be absolutely clean and prop- 
 erly sterilized. In order to accom- 
 plish this, place the clean utensils 
 in a pan of cold water, heat to the 
 boiling point, and let them boil at 
 least ten minutes. 
 
INTRODUCTION 
 
 Selection of Fruit 
 The would-be economical house- 
 keeper who buys cheap, inferior fruit 
 under the impression that it is good 
 enough for preserving, makes a grave 
 mistake. While small fruit, provided 
 it is fresh and free from contamination 
 of mold or insects, can be used for 
 jams and jellies, the best developed 
 fruit of any variety is preferable for 
 canning. For any kind of preserve 
 that requires the juices to become 
 jellied, the fruit should be rather 
 under than over ripe; in fact, some 
 unripe fruits are most excellent for 
 tart jellies, as gooseberries, grapes, and 
 apples. 
 
 Fruit Jars and Glasses 
 
 The first requisite for successful can- 
 ning is a good jar. Glass is the most 
 satisfactory. Tin is more or less sol- 
 uble in the juices of fruits and vege- 
 tables. Tin cans cannot readily be 
 used a second time, while glass with 
 proper care will last indefinitely. 
 
 The initial expense of buying suit- 
 able jars and glasses for preserving is 
 
 9 
 
PRESERVING AT HOME 
 
 quite an item, and to distribute expend- 
 iture along these lines evenly, it is 
 wise to buy a few jars at a time early 
 in the year, and add to them gradually 
 when special sales are on. In this 
 way when the time comes for buying 
 the fruit and sugar, the glasses will be 
 ready. 
 
 There are a great many kinds of 
 glass jars on the market, many of 
 them having certain points of advan- 
 tage. The ordinary screw-top jar is 
 the one in most common use. Al- 
 though cheap in price, these jars are 
 really the most expensive in the long 
 run. The tops last only a few years 
 and, being cheaply made, the breakage 
 is usually greater than that of a better 
 grade of jar. The tops also furnish an 
 excellent hiding place for germs, which 
 makes sterilization very difficult. An 
 improved type of screw-top jar is fitted 
 with a glass top held in place by a 
 metal cover which screws down over 
 the neck of the jar. If the canning or 
 sterilization is properly done, practi- 
 cally all of the air will be driven out 
 
 10 
 
INTRODUCTION 
 
 of the jar by the steam. Upon cool- 
 ing, this steam is condensed, a vacuum 
 is formed on the inside which clamps 
 down the glass top against the rubber 
 ring and seals the jar automatically. 
 The metal cover can then be removed, 
 as the pressure of the outside air will 
 hold the glass top securely in place. 
 
 Another satisfactory jar has a rubber 
 ring and glass top which is held in 
 place by a simple wire spring. 
 
 Among the best jars are the ones 
 requiring no rubber rings. These are 
 fitted with a metal top, lacquered on 
 both sides and having a groove around 
 the lower edge. This groove contains 
 a composition which is melted during 
 canning by the heat of the jar and 
 forms a seal that takes the place of 
 the rubber ring. 
 
 Experience has proved that it is 
 always best to buy a good grade of 
 jar. In selecting always give prefer- 
 ence to those having wide mouths. In 
 canning whole fruit or vegetables and 
 in cleaning the jars the wide mouth will 
 be found to be decidedly preferable. 
 
 11 
 
PRESERVING AT HOMEi 
 
 The practice of using jelly and 
 fruit glasses in the kitchen during 
 the year is wasteful, for many will be 
 broken before preserving time comes 
 round. The best way is to wash each 
 glass as soon as it is empty, wrap it in 
 clean paper, and set it on an unused 
 pantry shelf or pack in a box. The 
 addition of a few glasses each fruit 
 season will then insure a good supply 
 from year to year. The covers, too, 
 should be washed, well dried, and 
 wrapped with the glasses. Another 
 economy consists in saving all glasses 
 and jars that come into the house 
 during the year, such as those which 
 contain olives, peanut butter, and 
 various condiments. Even should 
 some of these glasses be small, they 
 will do for the finer jellies, bar-le-duc, 
 or fancy conserves. If the family is 
 small, such a glass serves for one meal. 
 They are also very desirable for 
 remembering a sick friend, or some old 
 lady to whom a little glass of home- 
 made preserves is a great treat. 
 
 12 
 
INTRODUCTION 
 
 Utensils for Preserving 
 Never use tin or iron ware, as it will 
 discolor the fruit and give an unpleas- 
 ant taste. Porcelain-lined or enamel 
 ware is best, and fruit should be pared 
 and cut with silver or plated knives. 
 The appended list of utensils will 
 enable the young housekeeper to make 
 a wise selection when outfitting her 
 kitchen; other dishes, such as bowls, 
 pans for boiling, and so forth, can be 
 found in most kitchens. If possible, 
 keep one or two kettles just for pre- 
 serving and stewing fruits, for it is 
 difficult perfectly to sterilize kettles 
 that are in constant use in the prepara- 
 tion of foods containing grease. The 
 size of the kettles selected will depend 
 on the size of the family and how much 
 fruit is to be put up at a time, but the 
 housewife is recommended to have two 
 different sizes — one of them small 
 enough to put up a few glasses at a 
 time as often as fruit left from the 
 table can be utilized. In this way 
 superfluous fruit is used before it 
 spoils, and various kinds of fruit can 
 
 13 
 
PRESERVING AT HOME 
 
 be acctimulated with little extra work. 
 
 Requirements for preserving: One 
 large kettle; one small kettle; one 
 large colander; one ladle; several long- 
 handled spoons ; a wide-mouthed funnel 
 to fit top of jars; a fine wire strainer 
 with a frame ; a glass half -pint measur- 
 ing cup with lip (such as chemists 
 use); jelly bags either of cheesecloth 
 or coarse flannel; a wooden ring to 
 fit top of bag. 
 
 With the exception of the wire 
 strainer all the utensils can be bought 
 in good enamel ware. 
 
 Preparing Fruit for All Kinds of Preserving 
 
 Washing. The first step in the 
 preparation of fruit is to wash it 
 thoroughly; small fruit, such as ber- 
 ries, should be placed in a shallow 
 colander and dipped repeatedly into 
 one or more pans of clean cold water, 
 then shaken and drained. Do this 
 before hulling or stemming, to prevent 
 loss of juice. 
 
 Stoning. When stoning large or 
 small fruit place the stones in a sieve 
 
 14 
 
INTRODUCTION 
 
 and let any juice that has been 
 retained drip out. In cases requiring 
 a certain amount of water, cook the 
 stones in this water long enough to 
 draw out the juice, as it is desirable 
 to obtain all the fruit juice that ad- 
 heres to stones. 
 
 Stemming. Currants and cherries are 
 easily stripped from the stems but 
 gooseberries are more tedious to 
 handle. Small scissors are best, and 
 if berries are canned or used for jam 
 or preserves, each stem and little 
 blossom end must be clipped. When 
 fruit is run through a bag, as for jelly, 
 this is not necessary. 
 
 Paring. When paring fruit it is 
 best to use a silver or plated knife. 
 Apples, being hard, are easiest pared 
 with a sharp steel knife. 
 
 Skinning. Fruit that can be 
 skinned, such as peaches or plums, 
 must be scalded with boiling water, 
 then plunged immediately into cold 
 water. This prevents fruit from be- 
 coming too soft, and the skin can be 
 slipped off readily. 
 
 15 
 
PRESERVING AT HOME 
 
 Sealing and Storing Fruits 
 All fruits should be carefully sealed 
 and kept in a cool, dry place. If 
 the storeroom or pantry is very light, 
 wrap each jar in green tissue paper 
 or hang a dark curtain before the 
 shelf, loosely, in order not to exclude 
 the air. When canning fruit it is 
 advisable to buy the best jars, pref- 
 erably the self-sealing kind. The 
 initial outlay may be a trifle more, but 
 in the long run they will prove more 
 economical, as the amount saved on a 
 dozen jars will not offset the loss of a 
 quart of fruit, to say nothing of the 
 anxiety of the busy housewife, who 
 is never quite sure that the rubbers 
 are good and the tops air-tight. 
 Then, too, they make unnecessary the 
 use of paraffin, which adds consid- 
 erable extra expense to the season's 
 canning. All preserves, jellies, and 
 solid conserves should be placed in 
 open glasses or jars which permit the 
 fruit to be taken out easily. After 
 washing and drying the jars, all fruits 
 should be labeled. A good plan is to 
 
 16 
 
INTRODUCTION 
 
 make a schedule of the different varie- 
 ties of fruit and check them off as soon 
 as a glass has been used. In this way 
 it is easy to ascertain just what is on 
 hand, and the consumption can be 
 regulated. 
 
 Keeping Fruit Clear 
 If fruit is of good quality and the 
 sugar pure, there is very little scum 
 on the fruit during the cooking, but 
 usually at some stage of preserving or 
 canning a film rises to the surface. 
 It is best to skim it off as soon as it 
 begins to gather, take it up with a 
 skimmer or clean spoon and pour into 
 a clean bowl. The pure juice it con- 
 tains will soon settle on the bottom of 
 the bowl. Carefully draw the scum 
 off and return the juice to the kettle. 
 If much accumulates, and it seems 
 best not to return the juice, it can be 
 cooked separately with half as much 
 sugar and used for pudding sauce or 
 for fruit farina pudding. 
 
 17 
 
CANNING FRUIT 
 
 Method No. i 
 
 Much of the drudgery attached to 
 fruit canning, as well as the thrifty 
 housewife's fear that things "won't 
 keep," has been eliminated through a 
 better understanding of sterilization, 
 and the advent of the modern self- 
 sealing jars. 
 
 According to this method the fruit, 
 water, and sugar are boiled together 
 until fruit is tender, then sealed. If 
 fruit is very rich in juice, as rasp- 
 berries, strawberries, or cherries, very 
 little water is needed; in fact, some 
 housewives sugar the berries an hour 
 before boiling. This will draw enough 
 juice to cook without burning. If 
 quantity rather than quality is desired, 
 add enough water barely to cover 
 bottom of kettle before putting in the 
 fruit and sugar. The success of can- 
 ning is not as dependent on certain 
 proportions as is preserving or jelly 
 
 18 
 
CANNING FRUIT 
 
 making. The only possibility of spoil- 
 ing the fruit is from lack of cleanliness 
 or not having all ingredients thor- 
 oughly heated while filling and sealing. 
 When fruit is tender, skim off any 
 foam that may rise to top, have the 
 sterilized jars set in a pan of hot water, 
 have the tops convenient in a pan of 
 boiHng water; now set the wide funnel 
 in neck of jar, and with a ladle dis- 
 tribute fruit and juice evenly, filling 
 brimful; then wipe off jar quickly to 
 remove seeds or fruit pulp, clamp on 
 top as each jar is filled and set aside on 
 a thick cloth or rack to cool. When 
 cold try each top to see if it is on tight, 
 then wipe carefully and place in cool, 
 dry place. 
 
 On pages 21-30 is an approximate 
 schedule of proportions for different 
 fruits, together with the method of 
 their preparation. 
 
 Method No. 2 
 
 As a general rule, allow two cups of 
 water to one of sugar for the canning 
 sirup. Boil the sirup for ten minutes, 
 
 19 
 
PRESERVING AT HOME 
 
 counting from the time it begins to 
 boil; skim off any scum that rises. 
 Prepare the fruit as desired or needed, 
 pack closely in sterilized glass jars, 
 fill with the sirup, and place the jar 
 covers on. Have ready a large flat 
 kettle — a wash boiler is best. Place 
 in the kettle a false bottom of slats, or 
 a packing of clean hay or excelsior, 
 taking care that the surface is kept 
 even. On this place the jars so they 
 will not touch each other. Fill with 
 warm water almost to the necks of 
 jars, cover kettle, and bring to boiling 
 point. Add hot water from time to 
 time, to keep it up to the neck of the 
 jars. For small fruits cook twenty 
 minutes ; large or firm fruit will require 
 a little longer, while in high altitudes 
 it will be found necessary to extend 
 the time still further for both small 
 and large fruit. 
 
 Remove jars while boiling hot, and 
 set aside to cool. Do not place on a 
 cold or wet surface or in a draft. 
 Before putting away test the covers to 
 see that all are tight. 
 
 20 
 
CANNING FRUIT 
 
 According to one's taste or to the 
 acidity of fruit the proportions of sugar 
 or water may vary. Fruit that is to be 
 used for baking should be packed very 
 close, that less water may be required, 
 but the sirup must be very sv/eet. 
 
 Cold Water Canning 
 
 To can unripe fruits for baking 
 purposes or to cook into sauce during 
 the winter, the following method is 
 recommended : 
 
 Use unripe grapes, gooseberries, or 
 rhubarb, cutting the latter into small 
 bits. Pack the fruit into sterilized 
 jars, keeping a silver knife or fork in 
 the jar, then fill with cold water. To 
 prevent the formation of air bubbles, 
 turn the knife occasionally. When 
 brimful, remove the knife and clamp 
 on the cover. 
 
 STRAWBERRIES 
 Proportions. Eight cups of hulled 
 strawberries; one and one half cups of 
 sugar; one half cup of water (optional). 
 Method. Select small red berries 
 rather than the large variety, sugar 
 them before cooking, or crush the fruit. 
 
 21 
 
PRESERVING AT HOME 
 
 If left whole, berries are apt to become 
 light and float on top. Proceed ac- 
 cording to Method No. i, or 2. 
 
 RASPBERRIES 
 
 Proportions. Six cups of red or 
 black raspberries (or mixture of both) ; 
 one cup. of sugar (best canned without 
 water). 
 
 Proceed according to Method No. i, 
 or 2. 
 
 CURRANTS 
 
 Proportions. Six cups of stemmed 
 currants; two cups of sugar; one half 
 cup of water. 
 
 Proceed according to Method No. i, 
 or 2. 
 
 CURRANTS AND RED RASPBERRIES 
 
 Proportions. Six cups of red rasp- 
 berries ; two cups of stemmed currants ; 
 two cups of sugar; one half cup of 
 water. 
 
 Proceed according to Method No. i, 
 or 2. 
 
 22 
 
CANNING FRUIT 
 
 BLACKBERRIES 
 Proportions. Six cups of black- 
 berries; one and one half cups of 
 sugar; one quarter cup of water. 
 
 Proceed according to Method No. i , 
 or 2. 
 
 SOUR CHERRIES 
 
 Proportions. Eight cups of stoned 
 cherries; three cups of sugar; one half 
 cup of water (optional) . 
 
 Proceed according to Method No. i , 
 or 2. 
 
 SWEET CHERRIES 
 
 Proportions. Six cups of stoned 
 sweet cherries; one cup of sugar; one 
 quarter cup of water. These propor- 
 tions are for the light cherries; for the 
 dark cherries a little more sugar may 
 be needed. 
 
 Proceed according to Method No. i, 
 or 2. 
 
 BLUEBERRIES 
 
 Proportions. Six cups of berries ; one 
 half to one cup of sugar ; one half cup 
 of water. 
 
 Proceed according to Method No. i, 
 or 2. 
 
 23 
 
PRESERVING AT HOME 
 
 GOOSEBERRIES 
 Proportions. Six cups of ripe goose- 
 berries ; two cups of sugar ; one half cup 
 of water. 
 
 Proceed according to Method No. i , 
 or 2. 
 
 GRAPES 
 
 Proportions. Eight cups of stemmed 
 
 grapes; one to two cups of sugar; one 
 
 quarter cup of water. SHp pulp from 
 
 skins, boil pulp in the water, and run 
 
 through sieve to extract seeds, add 
 
 to the skins, and sugar and cook as 
 other fruit. 
 
 Proceed according to Method No. i , 
 or 2. 
 
 PLUMS 
 
 Proportions. Three cups of water; 
 one and one half cups of sugar; plums 
 as needed. 
 
 Method. Select any fine — not too 
 ripe — plums, prick each one several 
 times with a wooden toothpick, heat 
 the sirup, and when clear and boiling 
 drop in as many plums as will fill one 
 jar. Let them boil slowly until soft 
 enough to be pierced easily with a 
 
 24 
 
CANNING FRUIT 
 
 silver fork, then place fruit in hot jar, 
 pour the sirup over it, and seal as 
 other fruit. Some prefer to have the 
 plums skinned. In that case, pour 
 on boiling water, then plunge plums 
 in cold water and strip off the skins. 
 If this method is used, put some of the 
 skins in the sirup and boil a few 
 minutes, then take out and let juice 
 drain back into kettle. The skins 
 impart a good color and flavor. 
 
 PEACHES 
 Method. Select freestone peaches of 
 good flavor, scald, then plunge in 
 cold water and strip off the skins. 
 Halve or quarter them, then use same 
 sirup and method as for plums. A 
 peach stone added to each jar imparts 
 a delicious flavor. 
 
 APRICOTS 
 
 Method. Proceed as for peaches, but 
 can the apricots whole. 
 
 CLINGSTONE PEACHES 
 Method. Skin, and sHce into small 
 slices; sugar as for table use. Add 
 
 25 
 
PRESERVING AT HOME 
 
 just enough water to keep from burn- 
 ing, then can as other fruit. Nice for 
 winter shortcake or ices. 
 
 QUINCES 
 Method. Pare and sHce quinces; 
 make a sirup as for plums. Be sure 
 to have plenty of sirup, or steam fruit 
 for a while, as quinces are a hard fruit. 
 Can as directed for other fruit. 
 
 QUINCES AND SWEET APPLES 
 Method. Use equal quantities of 
 good sweet apples and quinces. Cook 
 them separately at first, as they may 
 not get soft at the same time; then 
 place together in hot sirup and can. 
 
 PEARS 
 Method. Select well flavored pears. 
 Pare and slice, or leave halved; then 
 proceed as directed for plums. 
 
 APPLES 
 Method. Either pare and slice, or 
 cut apples into small pieces and make 
 a sirup; then can as directed for 
 plums and other fruit. 
 
 26 
 
CANNING FRUIT 
 
 cyiRON MELONS 
 Method. Cut into sections, pare off 
 outer rind and remove pulp and seeds, 
 then cut into cubes. Like quinces, 
 they may require considerable cooking, 
 so steam or cook in plenty of sirup. 
 A tablespoon of lemon juice to each 
 cup of sirup, or tiny strips of orange 
 peel, improve the flavor. A novelty 
 is to drop a few red plums into the 
 sirup toward the last to impart color 
 and flavor. Plums may be removed, 
 or one added to each jar. Can as 
 directed for other fruit. 
 
 PINEAPPLE 
 Method. The easiest and best way 
 to prepare pineapples is to cut them in 
 slices, pare rind and eyes off evenly, 
 and remove the inner core. Then 
 leave the sHces whole, if the jars have 
 wide mouths, or cut the rings into 
 halves or smaller pieces. Make a 
 sirup as for plimis or peaches, then 
 can as other fruit. If fruit is cut in 
 small pieces, a third as many pitted 
 sour cherries can be added. This 
 makes a very piquant sauce. 
 
 27 • 
 
PRESERVING AT HOME 
 
 GRATED PINEAPPLE 
 
 Method. Pare pineapples as directed 
 above, then run fruit through food 
 chopper. Be sure to let juice drip 
 into a clean bowl, add it to the fruit, 
 sugar liberally, and can without water 
 in order to have a very thick mixture. 
 Can as other fruit. Use for shortcakes, 
 ices, or desserts. 
 
 TOMATOES 
 
 Proportions. Three cups of water; 
 one and one-half cups of sugar; 
 skinned tomatoes as needed. 
 
 Method. Use small red or yellow 
 tomatoes. Scald and skin them as 
 directed for peaches, boil the sirup a 
 few minutes, then drop in enough 
 tomatoes for one jar at a time. As 
 soon as tender, without being broken, 
 take up carefully with enough juice 
 to fill jar; seal as other fruit. A 
 spice bag may be boiled in the sirup, 
 and a little preserved ginger will 
 improve the flavor. 
 
 28 
 
CANNING FRUIT 
 GROUND CHERRIES 
 
 (People in the country use these a great deal, as they 
 are readily grown) 
 
 Proportions. Three cups of water; 
 one and one half cups of sugar; juice 
 of two or three lemons ; ground cherries 
 as needed. 
 
 Method. Hull the berries from 
 their surrounding husks. To give 
 zest, a little of the grated rind of the 
 lemon may be added. Make a sirup 
 of the sugar, water, and lemon juice; 
 boil for several minutes, and then 
 put in enough of the fruit to come 
 pretty well to top of sirup. Boil 
 until cherries are tender, then can and 
 seal in sterilized jars as other fruit. 
 
 GROUND CHERRIES AND APPLES 
 
 Method. Use about one third as 
 many sliced tart apples as ground 
 cherries, then proceed as directed for 
 ground cherries. 
 
 ORANGES AND LEMONS 
 Proportions. Six Florida oranges; 
 three lemons; sugar as needed. 
 
 Method. Cut oranges through cen- 
 ter and with a spoon scoop out the 
 
 29 
 
PRESERVING AT HOME 
 
 pulp, being careful that no seed or 
 white fiber is taken up. Cut lemons 
 into slices and remove all seeds or 
 stringy parts, pare slices so that the 
 pure fruit center is left, taking off 
 every bit of the white skin. Measure, 
 and add equal portions of sugar and 
 enough water to cover bottom of 
 kettle; can as other fruit. Seal in 
 pint or half -pint jars. (This may 
 rank as a novelty, but if canned when 
 these fruits are cheap, this will be nice 
 to add to other preserves or to use for 
 ices, fruit punch, and sauces when 
 oranges are too dear to use freely.) 
 
 30 
 
JAM AND PRESERVES 
 General Remarks 
 
 Preserves and jams are so nearly- 
 alike that it is hard to draw a definite 
 line of distinction. If there is any 
 difference it lies in the fact that pre- 
 serves are usually so prepared that 
 the fruit, either sliced or whole, is as 
 little broken as possible and rests in 
 a clear, thick fruit juice; while jam is, 
 as its name would imply, a thick and 
 well mashed compote. 
 
 When cooking jam or preserves, 
 the fruit is generally cooked alone 
 or with a very little water, unless 
 recipe calls for sugar to draw out the 
 juice if no water is needed. As in 
 making jelly, sugar should be added 
 at two different times; this prevents 
 fruit from hardening if it has to cook 
 a long time, and insures successful 
 thickening of the fruit after last sugar 
 is added. In fact, some fruits may 
 stay thin after the second part of the 
 sugar is added, not because the recipe 
 31 
 
PRESERVING AT HOME 
 
 is faulty or a mistake has been made, 
 but just because the fruit lacked the 
 right amount of gelatinizing power. 
 If dependent on the markets, the right 
 quality of fruit cannot always be 
 secured. In this case a few extra 
 spoonfuls of sugar can be added and 
 the preserves taken from stove as 
 soon as it is dissolved. If it still fails 
 to thicken, use this thin batch as a 
 foundation for another time, adding 
 unripe fruit of some kind, as directed 
 in jelly making. The proportions 
 given in these recipes are for a rich, 
 fruity preserve, and, as has been said, 
 all fruits do not congeal in the same 
 length of time, so a little longer cooking 
 after the first amount of sugar is 
 added may be necessary if fruit is 
 quite watery, and the final cooking 
 must be determined by testing jam 
 on a cold saucer; if it forms a clear, 
 thick jelly, it is done. 
 
 Many cooks keep jams and pre- 
 serves in crocks, covering them with 
 a piece of paper dipped in brandy, and 
 a plate, but a nicer way is to put them 
 
 32 
 
JAM AND PRESERVES 
 
 into self-sealing jars. Jam, like jelly, 
 should stand covered with cheesecloth 
 for one or two days to harden before 
 closing. Although each recipe has 
 methods and proportions given, it is 
 well to refer to these instructions if 
 any point is not clear. 
 
 STRAWBERRY JAM 
 
 Proportions. Five cups of hulled 
 strawberries; four cups of sugar. 
 
 Method. Add half of the sugar to 
 fruit and let stand a few hours, then 
 boil gently for about fifteen minutes. 
 Add rest of sugar and boil until clear 
 and fruit is quite thick; place in small 
 glasses and after one or two days seal 
 as other jam. 
 
 STRAWBERRY AND RHUBARB JAM 
 Proportions. Three cups of cooked 
 rhubarb; three cups of strawberries; 
 four cups of sugar. 
 
 Method. Use tender red rhubarb, 
 trim off hard ends, then, without 
 skinning, cut into small pieces. Add 
 a very little water and steam in cov- 
 ered kettle until soft. Measure, add 
 
 33 
 
PRESERVING AT HOME 
 
 the berries, and cook ten minutes; 
 add half the sugar and cook fifteen 
 minutes; stir in the rest of the sugar 
 and boil, watching that it does not 
 scorch, until clear and quite thick. 
 Seal in small glasses as other jam, 
 letting it stand one or two days to 
 stiffen. 
 
 STRAWBERRY AND PINEAPPLE JAM 
 
 Method. Run pared and cored 
 pineapple through food chopper. Use 
 in connection with strawberries in any 
 desired proportion, allowing five cups 
 of fruit to four of sugar. Combine 
 fruit with part of the sugar and let 
 stand; then proceed as directed for 
 Strawberry and Rhubarb Jam. 
 
 BLACKBERRY JAM 
 Method. Thoroughly heat the 
 blackberries over a moderate fire, 
 then press through a coarse sieve. 
 Measure, and to each pint of pulp add 
 half a pound of sugar. Boil rapidly 
 for twenty minutes, stirring occa- 
 sionally to prevent scorching. Pour 
 into jars and seal as other jam. 
 
 34 
 
JAM AND PRESERVES 
 CURRANT JAM 
 
 Proportions. Six cups of stemmed 
 currants; one half cup of water; five 
 cups of sugar. 
 
 Method. Simmer water and cur- 
 rants for ten minutes. Add half of the 
 sugar and boil ten minutes longer, then 
 add rest of sugar. As soon as well 
 dissolved, test by placing a little in a 
 saucer. As soon as it is clear and 
 thick enough to congeal when cool, 
 it is ready to put into glasses. 
 
 SPICED CURRANT JAM 
 
 Method. Use above recipe. When 
 adding last half of sugar, use also one 
 tablespoon of ground cloves, one of 
 vinegar, and two of ground cinnamon, 
 or add a spice bag throughout the pro- 
 ceeding and remove it when done. 
 
 SPICED BLACK RASPBERRY AND 
 CURRANT JAM 
 
 Method. Use proportions given for 
 currant jam, taldng one third black 
 raspberries to two thirds currants; 
 then spice as directed for currant jam. 
 
 35 
 
PRESERVING AT HOME 
 
 GOOSEBERRY JAM 
 
 Method. Snip stem and blossom 
 from perfectly green, unripe goose- 
 berries, place in kettle and pour in 
 enough water just to show through 
 top of berries. Boil gently until fruit 
 is tender. Measure, and to every one 
 and a quarter cups of fruit use one 
 cup of sugar. Boil the fruit ten 
 minutes, then add half the sugar and 
 cook ten minutes. Add rest of sugar, 
 and after fruit looks clear and thick, 
 test on a saucer. If it jellies as soon 
 as cold, it is done. Place in scalded 
 glasses and seal after one or two days. 
 
 NEW METHOD GOOSEBERRY JAM 
 
 (This eliminates most of the seeds, and ripe fruit can 
 be used to advantage) 
 
 Proportions. Six cups of gooseberries ; 
 three cups of water ; sugar as needed. 
 
 Method. Stem and clip blossoms, 
 place berries and water in kettle, and 
 cook until berries are soft and broken. 
 Pour into colander and shake, in order 
 to let seeds and juice run through. 
 Strain the juice through fine sieve. 
 This retains the seeds, of which there 
 
 36 
 
JAM AND PRESERVES 
 
 is often nearly a cup in this quantity 
 of berries; their extraction greatly 
 improves the jam. Add juice to 
 hulls, measure, and to every five cups 
 of fruit use four cups of sugar. Boil 
 fruit ten minutes, add half of the 
 sugar, boil fifteen minutes; then add 
 rest of sugar and boil until clear and 
 stiff when tested on a saucer. Put in 
 scalded glasses; let stand at least one 
 day, then seal. 
 
 RED RASPBERRY JAM 
 
 Proportions. Five cups of fruit; four 
 cups of sugar. 
 
 Method. As raspberries do not jelly 
 well, it is best to use no water. 
 Sprinkle half of the sugar over the 
 fruit, let stand several hours, then boil 
 gently for about fifteen minutes. 
 Add rest of sugar and cook until clear 
 and congealed when tested. Seal as 
 other jam. 
 
 RED AND BLACK RASPBERRY JAM 
 
 Method. Use proportions given for 
 Red Raspberry Jam. The addition of 
 one third of currants provides another 
 combination. 
 
 37 
 
PRESERVING AT HOME 
 
 RED RASPBERRY AND CURRANT JAM 
 Proportions. Four cups of currants; 
 two cups of red raspberries; four cups 
 of sugar; one quarter cup of water. 
 
 Method. Boil currants and water a 
 few minutes, add raspberries, and boil 
 ten minutes. Add half the sugar and 
 cook ten mnnutes, then add rest of 
 sugar, and cook until it is clear and 
 will jelly when tested. Seal as other 
 jam. 
 
 BLACK RASPBERRY AND CURRANT JAM 
 
 Method. Use same method and 
 proportion as given for red raspberries 
 and currants. 
 
 CALIFORNIA PRUNE PLUMS 
 
 Proportions. Four quarts of Cali- 
 fornia prune plums; four quarts of 
 light brown sugar ; one pound of seeded 
 raisins; one pound of figs; one half 
 pound of pecan nuts; two small 
 lemons, if desired. 
 
 Method. Wash the plums, cover 
 them with water, and cook slowly 
 until so soft that the pits may be 
 removed after cooHng. Add the sugar, 
 
 38 
 
JAM AND PRESERVES 
 
 and cook slowly until thick. When 
 nearly done, add one pound of seeded 
 raisins and one pound of figs, cut in 
 small pieces; also one half pound of 
 chopped pecan nuts and the chopped 
 pits of the plums. If desired, the 
 grated rind of one and the juice of two 
 lemons can be used to add zest. Stir 
 frequently. Test as for jelly. 
 
 PEACH PRESERVE 
 
 Proportions. Nine cups of peach 
 pulp; six cups of sugar; three cups of 
 water. 
 
 Method. Pour boiling water over 
 peaches of good flavor, immerse them 
 in cold water, and slip off the skins. 
 Remove the stones, crack ten stones 
 and remove the kernels, crush them, 
 and add to fruit. Place water and 
 peaches in a preserving kettle to 
 simmer until fruit is tender. Add 
 half of the sugar and let simmer one 
 half hour, then add rest of sugar and 
 boil gently until firm enough to con- 
 geal when tested. Some like the 
 addition of a teaspoon of preserved 
 ginger. 
 
 39 
 
PRESERVING AT HOME 
 
 PEACH BUTTER 
 
 Method. Use above dimensions, but 
 cook slowly a long time until perfectly 
 stiff. A few slices of lemon or orange 
 and a teaspoon of ground cloves and 
 cinnamon will improve the taste. 
 
 TOMATO PRESERVE 
 
 Proportions. Eight cups of tomato 
 pulp; three lemons; six cups of sugar; 
 a small spice bag (stick cinnamon, and 
 whole cloves). 
 
 Method. Use firm red or yellow 
 tomatoes that have few seeds. Pour 
 boiling water over tomatoes, then 
 plunge them into cold water and slip 
 off the skins. Remove any blemishes 
 and cut tomatoes, placing them in a 
 preserving kettle. Cut four thin slices 
 from center of each lemon, remove 
 the seeds, use juice and clear pulp 
 from the ends; add this and spice bag 
 to tomatoes and let simmer for one 
 hour. Add half of the sugar and boil 
 a half hour, then add rest of sugar 
 and as soon as dissolved begin to test 
 the mixture. When the juice jelhes 
 
 40 
 
JAM AND PRESERVES 
 
 take from stove, remove the spice bag, 
 and place preserves in scalded glasses. 
 When cold, cover with paraffin and 
 seal. 
 
 TOMATO BUTTER 
 Method. Double the above propor- 
 tions, and let simmer at least three 
 hours before adding any sugar. Con- 
 tinue to cook with sugar until the 
 butter is so thick that it will stand 
 stiff if dropped. If a very spicy butter 
 is wanted, add to mixture two tea- 
 spoons of ground cinnamon and cloves. 
 
 TOMATO PRESERVE 
 
 (An old German recipe) 
 
 Proportions. Four pounds of tomato 
 pulp; four tart, sour apples; three 
 lemons; four pounds of sugar; two 
 sticks of cinnamon, and twelve cloves. 
 
 Method. Select firm red or small 
 yellow tomatoes, scald them, then 
 plunge in cold water. This loosens the 
 skin, which can then readily be drawn 
 off. Remove the stems and any blem- 
 ishes, cut into quarters, and lay in 
 colander to drain off the superfluous 
 
 41 
 
PRESERVING AT HOME 
 
 juice. Pare and core the apples, and 
 cut them into slices. Pare the lemons 
 in order to remove all the white skin, 
 then slice them and remove seeds. Tie 
 the spices in a little cloth, then place 
 fruit and spices in a preserving kettle. 
 When at boiling point stir in the sugar 
 and boil gently, stirring often to 
 prevent burning. When preserve is 
 rather thick and clear remove from 
 fire. When cool, place in scalded 
 glasses or jars, cover with cheesecloth 
 until cold, then pour on paraffin and 
 seal. 
 
 The juice that has been drained off 
 may be used for soup or sauces. 
 
 APPLE BUTTER (No. i) 
 
 Proportions. Six cups of sweet apple 
 cider; four cups of sugar; stick cin- 
 namon and whole cloves in bag; tart 
 apples, pared and sliced, as needed. 
 
 Method. Place the cider in pre- 
 serving kettle and put in enough of the 
 apples to reach the top. Cover and 
 let simmer until apples are soft, then 
 add one half of the sugar and the spice 
 
 42 
 
JAM AND PRESERVES 
 
 bag. Boil very slowly for three hours, 
 add rest of sugar, and boil until 
 quite dark and stiff. Sufficient cook- 
 ing is the main secret of good fruit 
 butter, and the kettle must be watched 
 carefully to prevent the mass from 
 burning. Place in glass jars and seal 
 Hke other preserves. If preferred, 
 ground spices and a little ginger root 
 may be used instead of a spice bag. 
 When done, remove the ginger. 
 
 APPLE BUTTER (No. 2) 
 
 Proportions. One peck of juicy 
 apples; two gallons of new cider; 
 nutmeg and cinnamon to taste. 
 
 Method. Fill a porcelain-lined kettle 
 with new cider, fresh from the press 
 and unfermented, and boil until it 
 has been reduced one half. Con- 
 tinue this process until the desired 
 quantity is obtained. Allow one peck 
 of fine, juicy apples, cored, pared, and 
 quartered, to every two gallons of 
 cider which has been boiled the day 
 before making the apple butter. Fill 
 a large kettle with the boiled cider, 
 
 43 
 
PRESERVING AT HOME 
 
 and add as many apples as can be 
 kept moist. Stir frequently, and when 
 the apples are soft, reduce them to a 
 pulp by pounding them with a wooden 
 stick. Cook, and stir constantly until 
 the mass turns a rich, dark brown and 
 has the consistency of marmalade. 
 If too thick, add boiled cider; if too 
 thin, add apples. Twenty minutes 
 before removal from the fire add 
 enough ground cinnamon and nutmeg 
 to impart a spicy flavor, but use no 
 sugar. When cold, place in stone 
 jars and cover tight. 
 
 QUINCE AND APPLE BUTTER 
 Method. Use above proportions, but 
 take one third quinces to two thirds 
 apples. Let the quinces simmer for a 
 while before adding apples, as they re- 
 quire more cooking. 
 
 44 
 
JELLIES AND MARMALADES 
 
 General Directions for Jelly Making 
 
 After the fruit is strained, measure 
 it, and place it in the preserving kettle ; 
 measure an equal amount of granu- 
 lated sugar, and set it aside. When 
 the juice has reached the boiling point, 
 let it cook gently for twenty minutes, 
 then stir in half of the sugar, and boil 
 for ten minutes ; now stir in the rest of 
 the sugar, taking care that it is well 
 distributed. As soon as the sugar has 
 dissolved, test a little of the jelly on a 
 cold plate. It should be stiff and clear. 
 If this is not the case, you may cook 
 the jelly five to ten minutes longer, 
 testing from time to time. If all direc- 
 tions are carefully observed, jelly made 
 according to this formula is clear, firm, 
 and has a fine flavor. 
 
 Proper Making and Care of a Jelly Bag 
 
 As all jellies are strained through 
 cloth, a jelly bag made either with a 
 pointed or slightly rounded bottom 
 
 45 
 
PRESERVING AT HOME 
 
 is needed. An ideal bag is made of 
 double, loosely woven cheesecloth, or 
 one thickness of coarse, thin flannelette 
 or flannel. The latter is apt to make 
 the jelly a little clearer, as it retains 
 the slight sediment from the fruit, but 
 a cheesecloth bag is usually con- 
 sidered preferable. A great conven- 
 ience is provided by a small wire or 
 wooden hoop made to fit the top of the 
 bag. Sew bag to the hoop; this in- 
 sures that the opening is held apart. 
 Large embroidery rings may be used 
 to advantage, the oval being best. 
 Clamp them around the edge as for 
 embroidery, and remove them when 
 the bag is washed. When filling the 
 bag, dip it in the water and wring out 
 well; this prevents waste of juice. 
 Then place the open bag in a deep 
 crock or bowl, and when the fruit is 
 ready to drip, tie a string around the 
 bag below the ring, suspend from a 
 long hook on the wall, from a broom 
 handle laid across the backs of two 
 chairs, or from any conveniently 
 located hook. Place the bowl below 
 
 46 
 
JELLIES AND MARMALADES 
 
 the bag to catch the juice, and let it 
 drip over night or at least eight hours. 
 As soon as the bag is empty, dip it in a 
 solution of vinegar and cold water, 
 and let it soak a while. Then wash 
 both sides in cold water and dry well. 
 The vinegar draws out much of the 
 color and leaves the bag in good condi- 
 tion. To gain clear jelly, refrain 
 from pressing the bag. Should it seem 
 desirable to press the bag, use these 
 last dregs with other fruit for pre- 
 serves, jam, or marmalade. 
 
 About Jelly and Marmalade 
 
 Jelly is practically a rich strained 
 fruit juice combined with equal por- 
 tions of sugar and cooked until it is 
 of a firm gelatinous substance. Ob- 
 serve this general rule: Never buy 
 over-ripe fruit that has been lying in 
 the markets for some days; never 
 make jelly on damp or rainy days, nor 
 have much steam about the kitchen 
 during the time of making. Dry 
 sunny weather for picking as well as 
 preserving the fruit gives best results. 
 
 47 
 
PRESERVING AT HOME 
 
 When using large, rather dry fruit, a 
 certain amount of water is needed to 
 secure the desired juice, but small and 
 watery fruit, especially berries, require 
 very little water. Some cooks pride 
 themselves on a large yield from a 
 small amount of fruit, but they sacrifice 
 quality for quantity. If jelly is not 
 of good consistency after cooking the 
 outside limit of time, can it, according 
 to directions given. Recooked jelly, 
 especially if more sugar is added, is 
 time and material wasted. 
 
 Marmalade might be classed as a 
 cross between jam and jelly, as it is 
 fruit rubbed through a colander to 
 extract seeds and skin, but with all 
 solid fruit pulp retained. Marmalade 
 is made on the same principle as jam, 
 and of almost any kind of fruit or 
 combination of fruits. If small por- 
 tions of different fruits are at hand, 
 one or two glasses of marmalade may 
 be easily made and add another 
 novelty to a small household's winter 
 store. 
 
 48 
 
JELLIES AND MARMALADES 
 
 STRAWBERRY AND RHUBARB JELLY 
 
 Method. Use equal quantities of 
 red rhubarb cut into small pieces and 
 unhulled strawberries. Cook sepa- 
 rately, then place strawberries first in 
 the bag and proceed according to 
 general directions. 
 
 STRAWBERRY AND GOOSEBERRY 
 JELLY 
 
 Method. Select the early, unripe 
 gooseberries; use equal portions of 
 fruit, cook separately, place straw- 
 berries first in the bag, then proceed 
 according to general directions. 
 
 STRAWBERRY AND CURRANT JELLY 
 
 As currants are not procurable when 
 strawberries are in market, can some 
 strawberries when they are in season 
 in order to obtain their juice. Use 
 just the plain, unsweetened juice and 
 follow the rules given for canning. 
 This can then be combined with cur- 
 rants or other fruit, adding the required 
 amount of juice after other fruit is 
 strained and ready to be measured. 
 
 49 
 
PRESERVING AT HOME 
 
 Method. Use one third to one half 
 strawberry juice and the rest currant 
 juice; proceed according to general 
 directions. 
 
 CURRANT JELLY 
 
 Method. Pick out leaves but do 
 not stem, unless it is a matter of 
 preference. Place in kettle and add 
 just enough water to show through 
 top. Boil slowly and mash with a 
 wooden masher; when fruit is soft 
 enough to yield juice readily, strain, 
 and proceed according to general 
 directions. 
 
 CURRANT AND RASPBERRY JELLY 
 
 Method. As raspberries do not make 
 firm jelly if used alone, they are 
 generally combined with other tart 
 fruit, such as strawberries. It is well 
 to cook them separately. First put 
 the raspberries in the bag; the weight 
 of the heavier fruit will press out all 
 the precious juice as it settles in the 
 bag. Use about one pint of rasp- 
 berries to one quart of unstemmed cur- 
 rants. Red or black raspberries, or 
 both, may be used. 
 
 50 
 
JELLIES AND MARMALADES 
 
 WHITE CURRANT JELLY 
 
 Method. Select under-ripe white 
 currants, cover with water in kettle, 
 and cook until tender. Strain, and 
 proceed according to general directions. 
 
 BLACK CURRANT JELLY 
 
 Method. Select under-ripe black 
 currants; add just enough water to 
 show through top of berries. Boil 
 until tender, then strain, and proceed 
 according to general directions. 
 
 BLACK AND RED CURRANT JELLY 
 
 Method. As black currants have 
 quite a pungent taste, many prefer 
 to combine one third of the black with 
 two thirds of the red currants. Make 
 by general directions. 
 
 GOOSEBERRY JELLY 
 
 Method. Select small green berries, 
 cover with water in kettle, boil until 
 tender. Strain, and make by general 
 directions. 
 
 APPLE JELLY 
 Method. Core but do not pare the 
 apples, then slice or cut up, and cover 
 
 51 
 
PRESERVING AT HOME 
 
 well with water. Boil slowly until 
 tender. If apples are very dry a 
 little lemon juice, or any fruit juice 
 on hand from former canning, can be 
 added after straining. Proceed ac- 
 cording to general directions. 
 
 CRABAPPLE JELLY 
 Method. Select the earliest firm 
 apples, either red or yellow; the red 
 apples give a richer color. Place in 
 kettle and see that fruit is entirely 
 covered with water, then boil slowly 
 until tender, strain, and proceed ac- 
 cording to general directions. 
 
 PLUM JELLY 
 Method. Use any firm, tart plums 
 or a combination of several kinds. It 
 is well to add to green plums a few 
 very tart red plums to enrich the color. 
 Place plums in kettle, then cover well 
 with water, as they will cook quite 
 a time and water evaporates. When 
 very tender, so they will yield juice 
 readily, place in bag, strain, and then 
 proceed according to general direc- 
 tions. 
 
 52 
 
JELLIES AND MARMALADES 
 
 DAMSON PLUM JELLY 
 
 Method. Proceed as directed for 
 other plum jelly, or use part crabapples 
 or tart grapes. Cover with water, 
 boil, then strain and proceed according 
 to general directions. 
 
 PEACH AND APPLE JELLY 
 
 Method. As peaches will not make 
 firm jelly if used alone, combine with 
 tart apples. Cook peaches with the 
 stones, and the apples cored but not 
 pared. When putting into bag remove 
 as many of the stones as possible in 
 order to permit fruit to compress ; then 
 proceed according to general direc- 
 tions. 
 
 CHERRY JELLY 
 
 (Best if combined with other fruit) 
 
 Method. Stem very tart under-ripe 
 cherries, then add just enough water 
 to keep from burning, and boil slowly 
 until tender. Unless there is cer- 
 tainty that the cherries are tart 
 enough to jelly, combine with currants 
 or unripe gooseberries, as cherry jelly 
 
 53 
 
PRESERVING AT HOME 
 
 alone is apt to cloy and may not 
 stiffen. Proceed according to general 
 directions. 
 
 GRAPE JELLY 
 Method. Stem and wash red or 
 blue under-ripe grapes, cover with 
 water, and boil until soft. Proceed 
 according to general directions. 
 
 WILD GRAPE JELLY 
 Method. Use any variety of wild 
 grapes or combine with crabapples, 
 cultivated grapes, or green apples. 
 Pour over the grapes, or any combina- 
 tion of fruit that may be selected, 
 enough water to cover, then proceed 
 according to general directions. 
 
 GREEN GRAPE JELLY 
 Method. Take green Niagara grapes 
 or very unripe Californias, then 
 prepare according to directions for 
 other grape jelly and use general 
 directions for the making. 
 
 ECONOMICAL APPLE JELLY 
 Method. Any time during the year, 
 if a good many apples are being pared 
 
 54 
 
JELLIES AND MARMALADES 
 
 for sauce, pie, or other purposes, a glass 
 or two of fine amber jelly can be made 
 by using the parings. Wash them 
 and cover with water. Boil slowly 
 until soft, then drain through bag, or 
 strain through colander, and marma- 
 lade results. Measure equal portions 
 of fruit and sugar, add some sliced 
 lemons or lemon juice, then proceed 
 according to general directions. 
 
 GOOSEBERRY MARMALADE 
 
 Method. Use well flavored goose- 
 berries, the red variety being the most 
 desirable. Place in kettle and add 
 just enough water to keep from burn- 
 ing. Cook until fruit is very soft, 
 then rub through a coarse sieve or a 
 colander, either of which must be 
 just fine enough to retain the seeds 
 but allow much of the fruit pulp to 
 be rubbed through. Measure this 
 pulp and allow an equal portion of 
 sugar; add half of the sugar and cook 
 about ten or fifteen minutes. Stir in 
 remainder of sugar, and after ten 
 
 55 
 
PRESERVING AT HOME 
 
 more minutes test on a saucer; if stiff 
 and clear, it is done. Place in glasses 
 and seal. 
 
 RED RASPBERRY AND CURRANT 
 MARMALADE 
 
 Method. Proceed as directed for 
 gooseberries, but rub fruit through a 
 fine sieve. Otherwise seeds will pass 
 through. 
 
 STRAWBERRY AND RHUBARB 
 MARMALADE 
 
 Method. Use equal portions of 
 hulled strawberries and rhubarb cut 
 into small pieces. Cook rhubarb at 
 least ten minutes in very little water 
 before adding berries. When rubbed 
 through sieve, measure equal portions 
 of sugar and prepare as directed for 
 gooseberries. 
 
 CHERRY AND ORANGE MARMALADE 
 Method. Stem the cherries, and 
 after cooking in very little water, rub 
 through a colander. Be careful that 
 all the pulp is freed from the stones. 
 Add the clear pulp of one orange to 
 
 56 
 
JELLIES AND MARMALADES 
 
 every two cups of cherry pulp, mix, 
 and bring to the boiHng point. Have 
 ready an equal amount of sugar, add 
 half of it, and cook fifteen minutes. 
 Add remainder of sugar and cook until 
 marmalade is clear, becoming stiff 
 when cool. 
 
 GRAPEFRUIT MARMALADE 
 
 Method. Cut the outer rind from 
 the number of grapefruit to be pre- 
 served; cover with water, and add a 
 very little salt, probably one teaspoon 
 to three fruits, and soak in clear water 
 two hours. Boil until tender, drain, 
 scrape off any white fiber, and cut into 
 small strips. Scoop out all the good 
 fruit pulp, rejecting any seeds or 
 white skin, add the prepared skin, and 
 measure. Take an equal amount of 
 sugar and cook fruit ten minutes. Add 
 half of the sugar, cook ten minutes 
 more, then stir in rest of sugar and 
 cook until fruit jellies. Seal as other 
 fruit. 
 
 67 
 
PRESERVING AT HOME 
 
 ORANGE AND GRAPEFRUIT 
 MARMALADE 
 
 Method. Use two oranges to one 
 grapefruit, and proceed as directed 
 for grapefruit marmalade. 
 
 ORANGE MARMALADE 
 Method. Follow directions for grape- 
 fruit marmalade but substitute juicy 
 oranges and in cooking the skin use 
 only enough water to simmer it. 
 
 WILD PLUM MARMALADE 
 Method. Remove stems or any 
 blemishes from wild plums, cover well 
 with water, and let simmer until 
 tender. Rub through colander and 
 measure ; to each cup of pulp take one 
 cup of sugar. Stir half of the sugar 
 into plums and boil slowly for half an 
 hour; add rest of sugar, and boil until 
 it stiffens like jelly when cooled on a 
 saucer. Put in scalded glasses and 
 seal when cold. 
 
 DAMSON PLUM MARMALADE 
 Method. Follow directions given for 
 wild plums. As damson plums are 
 
JELLIES AND MARMALADES 
 
 rather dry, use a little more water than 
 is necessary just to cover the fruit. 
 
 PEACH MARMALADE 
 
 Proportions. Six cups of peach pulp; 
 four cups of sugar; one teaspoon of 
 ground cinnamon. 
 
 Method. Skin and stone the peaches, 
 then place in kettle with enough water 
 just to cover. Cook until tender, rub 
 fruit through colander, measure, and 
 place in kettle with half of the sugar. 
 Cook half an hour, add rest of sugar 
 and cinnamon, and boil until thick and 
 clear. For a piquant marmalade a 
 little fruit sirup or half a cup of sweet 
 cider can be added to the water when 
 cooking the peaches, or the cinnamon 
 can be omitted. 
 
 LEMON MARMALADE 
 
 Proportions. Half a dozen lemons; 
 half a dozen oranges; two pounds of 
 sugar. 
 
 Method. Cut the lemons into halves, 
 peel the yellow rind, and discard the 
 white covering. Remove seeds, and 
 
 59 
 
PRESERVING AT HOME 
 
 squeeze out juice and pulp. Cut the 
 yellow rind very fine and mix with 
 juice and pulp. Secure the pulp of 
 the oranges, cutting the rind of two 
 of them into strips. Boil this rind 
 quickly in a pint of cold water for 
 twenty-five minutes, and strain. Add 
 the sugar; bring sirup to a boil, and 
 skim. Add the lemon and orange 
 pulp, and cook slowly half an hour, 
 making sure the simp is somewhat 
 thick before adding the lemon. 
 
 PEAR OR APPLE MARMALADE 
 Proportions. Six cups of fruit pulp; 
 three lemons; four cups of sugar. 
 
 Method. Core but do not pare 
 hard pears or tart apples; cover with 
 water and let simmer until tender. 
 Rub through colander and measure. 
 Add the lemon juice, part of the 
 grated yellow rind of the lemons, and 
 half the required sugar. Cook for 
 half an hour, then add rest of sugar 
 and cook until clear and thick. Equal 
 portions of apples and pears are a good 
 combination, or a few red plums can be 
 added. 
 
 60 
 
JELLIES AND MARMALADES 
 
 PINEAPPLE MARMALADE 
 Proportions. Six cups of fruit pulp; 
 four cups of sugar. 
 
 Method. Pare and cut pineapples 
 into small pieces, add one cup of the 
 sugar, and let stand over night in a 
 cool place. Then cook until tender, 
 rub through colander, and add half 
 of the remaining sugar; cook for half 
 an hour, then add rest of sugar and 
 cook until clear and quite stiff. The 
 juice of an orange may be added during 
 the first cooking. 
 
 GRAPE MARMALADE 
 Method. Unripe grapes of any kind 
 can be used. Boil the stemmed grapes 
 in enough water to keep them from 
 burning, rub through colander, then 
 measure. Use equal portions of sugar 
 to fruit, and cook as directed for plum 
 marmalade. 
 
 QUINCE MARMALADE 
 Method. Core and quarter but do 
 not pare quinces, cover with water, and 
 boil imtil tender. Rub through a 
 
 61 
 
Preserving at home 
 
 colander and use four cups of sugar to 
 five of fruit pulp. Follow directions 
 given for plum marmalade. 
 
 QUINCE AND APPLE MARMALADE 
 Method. Use one half as many 
 apples as quinces; any good fall apple 
 will answer. Proceed as directed for 
 quince marmalade. 
 
 TOMATO MARMALADE 
 Proportions. Six cups of unripe 
 tomato pulp; juice of one lemon; four 
 
 cups of sugar. 
 
 Method. Cut green tomatoes into 
 small pieces, let stand in order to draw 
 some juice, then boil slowly. If the 
 tomatoes are too dry, add a very 
 little water. When tender rub through 
 colander and add half of the sugar. 
 Cook half an hour, add rest of sugar 
 and lemon, and cook until clear and of 
 good consistency. 
 
 62 
 
SWEET PICKLED FRUITS AND 
 MISCELLANEOUS RECIPES 
 
 General Remarks 
 
 To make sweet pickles and retain 
 the desired richness and preserve them 
 for winter use, it is best to reheat the 
 fruit and sirup a second and sometimes 
 a third time. This is mentioned in the 
 recipes, but some cooks disregard 
 details, thinking them superfluous, but 
 if the second cooking is not observed, 
 the fruit may begin to mold after a 
 few weeks; at any rate it will not be 
 as rich nor have so good a flavor. If 
 more acid pickles are preferred, cook 
 the fruit until quite done the first 
 time, and can while hot, according to 
 canning formula No. i (p. i8). The 
 other miscellaneous recipes in this 
 division need no special explanation, 
 as explicit directions accompany 
 each. 
 
 63 
 
PRESERVING AT HOME 
 
 SWEET PICKLED APPLES 
 Proportions. Three cups of sugar; 
 one and one half cups of cider vinegar; 
 one stick of cinnamon and a dozen 
 whole cloves; firm, sweet apples as 
 needed. 
 
 Method. Tie the spices in a piece 
 of white cloth, mix sugar and vinegar 
 in a preserving kettle, drop in the 
 spice bag, bring to boiling point, then 
 boil ten minutes. Pare, core, and 
 quarter the apples. Put enough of 
 them into the sirup to be well covered 
 with the liquid, and let them simmer 
 until they are clear and tender if 
 pierced with a toothpick. Then take 
 apples up carefully, place in a scalded 
 fruit jar, and pour on enough sirup to 
 cover. When cold, clamp on the top. 
 
 PICKLED CRABAPPLES 
 
 Proportions. Tart, firm crabapples as 
 needed; three cups of cider vinegar; 
 one cup of water; three cups of sugar; 
 spice bag size of an egg. 
 
 Method. Select perfect small red 
 or yellow crabapples, remove any 
 
 64 
 
SWEET PICKLED FRUITS, ETC. 
 
 blemishes, but leave the stems. Boil 
 the sirup with spice bag for ten 
 minutes, then drop in some of the 
 apples and cook for fifteen minutes. 
 Take out carefully and put in big 
 glass jars. When all apples have 
 been cooked, pour on enough sirup 
 to cover, set spice bag away in cup, 
 cover the jars, and let stand for 
 twenty-four hours. Then pour off 
 sirup and boil again. Wait two days 
 and then boil the apples and sugar 
 with spice bag until apples are tender. 
 If there is surplus sirup, boil it down 
 somewhat, then fill jars to overflowing, 
 and when cold put on tops. 
 
 PICKLED PEACHES 
 
 Method. Proceed as directed for 
 crabapples. Small clingstone peaches 
 are the best, but many prefer a free- 
 stone peach, as it is more easily handled 
 at the table. Peaches may be skinned 
 as directed for canned peaches, or, 
 if left whole, rub each peach well with 
 a coarse towel, then pierce a few times 
 with a wooden toothpick. 
 
 65 
 
PRESERVING AT HOME 
 
 PICKLED PLUMS 
 Method. Select firni, red plums, 
 prick several times, then proceed as 
 directed for crabapples. If plums are 
 very tart, use equal portions of sugar 
 and liquid. 
 
 PICKLED PEARS 
 
 Method. Proceed as directed for 
 crabapples, but add a few pieces of 
 ginger root to the spice bag, as pears 
 are rather flat in taste. 
 
 PICKLED GRAPES 
 Method. Take equal portions of 
 cider vinegar and sugar, add a spice 
 bag, and boil ten minutes. Select any 
 variety of seedless, rather under-ripe 
 grapes, strip them from stems, drop 
 in as many as the sirup will hold, then 
 boil slowly for ten minutes. Pour 
 into jars, and after two or three days 
 reboil until grapes are tender. If 
 sirup is too watery, add more sirup 
 to the first portion and let simmer 
 until reduced to right amount and 
 until sirup looks heavy. Seal when 
 cold. 
 
 66 
 
SWEET PICKLED FRUITS, ETC. 
 
 BRANDIED FRUIT 
 Method. Pears, peaches, plums, or 
 apples can be brandied. Use the same 
 recipes as for sweet pickled peaches. 
 When cooking the sirup the second 
 time add four tablespoons of brandy 
 and one half cup of sugar to each cup 
 of sirup, then proceed as directed for 
 pickled fruit. Cook the brandied sirup 
 down pretty well to form a heavy 
 sirup. Some recommend laying the 
 prepared fruit in the brandy for 
 several hours before the second cook- 
 ing, and using no extra sugar. 
 
 POTPOURRI OF FRUIT 
 
 Method. Use any left-over fruit 
 juice or pickling sirup of one or more 
 kinds, always holding to the formula 
 of equal portions of liquid and sugar. 
 Add a spice bag if it has not been used 
 in the first sirup. Take sliced and 
 pared apples, pears, skinned and 
 halved peaches, and several kinds of 
 plums, cooking only one kind in the 
 sirup at a time. When they are 
 beginning to get soft, place them in a 
 
 67 
 
PRESERVING AT HOME 
 
 shallow bowl. After all the fruit has 
 been cooked, pour the sirup over it 
 and let stand one or two days; then 
 cook all together in the sirup, and as 
 soon as fruit is tender, place in jar 
 and cook sirup a little longer. Pour it 
 on the fruit and seal like other sweet 
 pickles. 
 
 SWEET WATERMELON PICKLES 
 Method. Pare off the green part 
 of watermelon rind and scrape out 
 all soft or pink pulp. Cut these 
 strips of white rind into inch pieces 
 and soak in boiling water to which 
 a small piece of alum has been added. 
 Let stand over night, then drain and 
 soak an hour or more in cold water. 
 Have ready a sirup as directed for 
 Sweet Pickled Fruits, add a sliced 
 lemon to every three cups of sirup, and 
 a piece of ginger root or a little pre- 
 served ginger. Cover the watermelon 
 rind well with the prepared sirup, and 
 as it takes a long time for it to become 
 tender, cover the kettle in order that 
 it may steam, and prevent too rapid 
 
 68 
 
SWEET PICKLED FRUITS, ETC. 
 
 evaporation. When the rind begins 
 to look clear, uncover and boil until 
 every piece is clear and easily pierced 
 with a silver fork. Put into glass 
 jars, and if there is a surplus of sirup, 
 or if it does not seem rich enough, boil 
 the sirup for a while, and then pour 
 over pickles. 
 
 TUTTI-FRUTTI 
 
 This is an old-fashioned rich con- 
 serve which will only appeal to those 
 who have no objection to intoxicants. 
 To start a jar of this delectable con- 
 serve take first one half cup of pure 
 alcohol or the best brandy, place this 
 in a two-quart glass fruit jar and add 
 the first fruits of the season. It is best 
 to begin early in the year. Add in 
 succession some of every kind of fruit 
 as it comes on the market. Always 
 take an equal amount of sugar to 
 every portion of fruit that is used. 
 Pineapples should be cut into small 
 strips or squares; when using oranges 
 scoop out the firm pulp without seeds 
 or skin. Berries of every kind, stoned 
 
 69 
 
PRESERVING AT HOME 
 
 cherries, plums, peaches, and pears are 
 most desirable. Bananas are not to 
 be used, as they discolor, and seedy or 
 very small berries are least to be 
 desired. Remember always to add to 
 the fruit the same amount of sugar, 
 and be careful that the fruit jar is 
 kept tightly closed. Every few days 
 reverse the jar or stir contents care- 
 fully with a silver fork. As the season 
 advances the juices mingling with the 
 alcohol form a rich sirup, and by the 
 time the mass has ripened, say by 
 Thanksgiving, there is no taste of 
 alcohol and the conserve is ready to 
 use. Served as a relish with cold 
 meat or as an addition to fruit punch 
 or salad, only a very little will be 
 needed to add zest to a meal. 
 
 BLUE PLUM CONSERVE 
 Proportions. One and one half pounds 
 of stoned blue plums; one and one 
 half pounds of sugar; one half pound 
 of seeded raisins; one fourth poimd 
 of shelled walnuts; outer skin of one 
 orange; one tablespoon of orange juice; 
 water as needed. 
 
 70 
 
SWEET PICKLED FRUITS, ETC. 
 
 Method. Quarter the plums, pare 
 outer skin from orange, cut into tiny- 
 shreds, boil in a little water until 
 tender. Cut walnuts and raisins into 
 shreds, add the orange juice, then 
 put all into kettle with enough water 
 to prevent burning, and cook until it 
 begins to thicken. Add half of the 
 sugar and cook ten minutes, then add 
 rest of sugar and cook until conserve 
 is quite stiff and jellies when tested on a 
 saucer. Seal like jam. 
 
 GREEN PLUM CONSERVE 
 
 Proportions. One and one half pounds 
 of stoned tart green plums; one and 
 one half pounds of sugar; one cup of 
 bleached seedless raisins; one quarter 
 pound of shelled walnuts; grated rind 
 and juice of one lemon; water as 
 needed. 
 
 Method. Add grated lemon rind 
 directly to rest of ingredients; then 
 proceed as directed for Blue Plum 
 Conserve. 
 
 71 
 
PRESERVING AT HOME 
 GREEN GRAPE CONSERVE 
 
 Proportions. Six cups of green Cali- 
 fornia grapes; six cups of sugar; three 
 oranges; six large figs; one half cup of 
 water. 
 
 Method. Select very tart green 
 grapes; split each grape and extract 
 the pulp and seeds. Place the pulp 
 in the water and let it simmer long 
 enough to soften, then rub through 
 sieve to keep back the seeds. Place 
 the grape pulp and skins in preserving 
 kettle; trim the yellow rind from the 
 oranges in small shavings; cut oranges 
 in halves and with a spoon scoop out 
 the pulp, rejecting seeds or fiber; cut 
 the figs into sm^all pieces. Add all 
 this to grapes and cook slowly for 
 half an hour. Add half of the sugar 
 and cook another half hour. Then 
 stir in the rest of the sugar and cook 
 until clear and until the juice jellies 
 as soon as placed in a cold saucer. 
 A little preserved ginger may be 
 added. 
 
 72 
 
SWEET PICKLED FRUITS, ETC. 
 
 PINEAPPLE HONEY 
 Method. When preparing pineapple 
 for the table or for canning, use 
 any of the parts that are unsightly, 
 cut into small slivers and cover with 
 water. Boil until tender, then strain 
 through a fine sieve. Measure, and 
 add an equal amount of sugar; boil 
 fifteen minutes, then pour into scalded 
 glasses or bottles. When cold, seal. 
 This is a fine addition to desserts and 
 cooling drinks, or a soothing remedy 
 for sore throat. 
 
 RASPBERRY JUICE 
 
 Method. Place the raspberries in a 
 bowl and crush with a wooden masher. 
 Add a very Httle water, just enough to 
 let the Hquid show on top of the berries. 
 Place in kettle and boil until quite 
 soft, then strain through wet cheese- 
 cloth bag and let drip several hours. 
 Measure, and use an equal amount 
 of sugar; boil for ten minutes, then 
 place in scalded jars and seal as for 
 canned fruit. 
 
 73 
 
PRESERVING AT HOME 
 
 STRAWBERRY JUICE 
 Method. Follow directions for rasp- 
 berry juice. This, as well as raspberry- 
 juice, can be canned with a small 
 amount of sugar and used later in the 
 season with some tart fruit juice to 
 make jelly. 
 
 CURRANT JUICE 
 Method. Place the berries, un- 
 stemmed, in a preserving kettle and 
 mash well with wooden masher. Cover 
 with just enough water to show through 
 the fruit, and boil slowly until berries 
 are soft. Let them drip in cheesecloth 
 bag over night. Measure, take an 
 equal amount of sugar, or less, boil ten 
 minutes, and bottle in hot fruit jars. 
 
 BAR-LE-DUC 
 
 Bar-le-duc is a delicious preserve 
 made of currants, the choicest kind 
 being made of seeded currants. Many 
 use the whole fruit as it is very tedious 
 to extract the seeds. Both red and 
 white currants, preferably a variety, 
 can be used, and an authority on fruit 
 tells of Bar-le-duc made of strained 
 raspberries and whole currants. 
 
 74 
 
SWEET PICKLED FRUITS, ETC. 
 
 Method. No water is to be used. 
 Crush a quantity of currants, set over 
 low flame and let simmer to extract 
 juice. Drip this in a clean bag, 
 measure juice, then seed, or strip 
 currants from the stems. Take as 
 much sugar as juice and prepared 
 currants. Cook juice ten minutes, 
 add half of the sugar and cook five 
 minutes. Add the whole currants 
 and cook five minutes. Add remainder 
 of sugar and as soon as dissolved 
 test it, for it is likely to jelly almost 
 immediately. Put in small glasses 
 like jelly. 
 
 BAR-LE-DUC WITH RASPBERRIES 
 
 Method. Mash and strain raspber- 
 ries for the juice, then use the currants 
 and sugar as directed in foregoing 
 recipe. 
 
 SEEDING CURRANTS 
 Method. Use either a toothpick or 
 a tiny bent new hairpin to extract the 
 seeds. This is a slow process and 
 scarcely worth the trouble except to 
 secure a few glasses for state occasions. 
 75 
 
PRESERVING AT HOME 
 
 CANDIED ORANGE PEEL 
 
 Method. Scrub four oranges, re- 
 move the peel in quarters, and cover 
 with cold water. Boil until soft, 
 drain, and cut into strips one quarter 
 of an inch long. Make a sirup of one 
 half cup of water to one cup of sugar, 
 cook peel in this sirup until clear, then 
 take up each piece with a fork and 
 coat with fine granulated sugar by 
 rolling it in a saucer of sugar. Lay 
 on paper to dry. This peel may be 
 packed in tin boxes in waxed paper 
 and is a delicious confection. 
 
 CANDIED GRAPEFRUIT OR LEMON 
 PEEL 
 
 Method. Proceed according to di- 
 rections for orange peel, but remove 
 a little more of the white inner skin, 
 as it is more bitter. 
 
 CANDIED PINEAPPLE 
 
 Method. Pare and core thick slices 
 of pineapple ; leave in rings or cut into 
 sections. Drop into sirup prepared 
 as for oranges. When clear, roll 
 thoroughly in sugar, and dry. A little 
 lemon juice may be used in the sirup. 
 
 76 
 
BEVERAGES 
 
 General Remarks 
 As long as it was customary to make 
 grapes into either jelly or wine, rasp- 
 berry shrub was one of the favorite 
 unfennented homemade beverages, 
 and its delicate flavor will always 
 make it an acceptable drink. Of late, 
 however, grape juice has been rapidly 
 growing in popularity. Properly made, 
 it is not only one of the most delicious 
 drinks, but has no little value as a 
 food and as a corrective of digestion. 
 In many cases it may be prepared 
 at home very economically. Grapes 
 thrive almost everywhere in this coun- 
 try, yield abundantly, and are not an 
 expensive fruit. 
 
 RASPBERRY SHRUB (VINEGAR) 
 Method. Place ripe red raspberries 
 in a crock and cover with cider vinegar. 
 Let stand twenty-four hours, then boil 
 gently for ten minutes and strain 
 through cheesecloth bag. When well 
 
 77 
 
PRESERVING AT HOME 
 
 dripped, measure the juice and boil 
 ten minutes. Add an equal amount 
 of sugar, boil twenty minutes, and let 
 cool; then place in sterilized bottles 
 and seal when cold. A combination of 
 currants and raspberries can be used, 
 making a rich fruit vinegar. 
 
 This makes a delicious cooling drink 
 diluted with ice water. 
 
 GRAPE JUICE (No. i) 
 Proportions. Five pounds of blue or 
 red grapes; one pound of sugar; one 
 quart of water. 
 
 Method. Mash the grapes in pre- 
 serving kettle and add the water, then 
 boil until grapes are tender. Strain 
 through jelly bag as directed for 
 jelly, place the juice back in clean 
 kettle, and when hot add sugar and 
 boil ten minutes. Then seal in fruit 
 jars as directed for canning fruit. 
 This is the safest way to keep juice 
 sweet, although some cooks bottle 
 the juice in sterilized bottles and cork, 
 then seal with paraffin, everything used 
 being kept sterile and hot. 
 
 78 
 
BEVERAGES 
 
 GRAPE JUICE (No. 2) 
 Method. Use the same proportions 
 of fruit and water, mash the fruit 
 thoroughly, and drain without boiHng. 
 Add sugar, if desired, place in steri- 
 lized fruit jars, and proceed as directed 
 in Method No. 2 for canning (p. 19). 
 Cook juice at least twenty minutes. 
 
 GRAPE JUICE 
 
 The following paragraphs on the 
 home manufacture and value of grape 
 juice, and the directions for some of 
 the palatable and wholesome desserts 
 which may be made from it, are based 
 on information furnished by the 
 Government. 
 
 Government Method. Use only clean, 
 sound, well-ripened but not over- 
 ripe grapes. If an ordinary cider mill 
 is at hand, it may be used for crush- 
 ing and pressing, or the grapes may 
 be crushed and pressed with the 
 hands. If a light-colored juice is 
 desired, put the crushed grapes in a 
 cleanly washed cloth sack and tie up. 
 Then either hang up securely and twist 
 
 79 
 
PRESERVING AT HOME 
 
 it or let two persons take hold, one on 
 each end of the sack, and twist until 
 the greater part of the juice is ex- 
 tracted. Then gradually heat the 
 juice in a double boiler or a large stone 
 jar in a pan of hot water, so that the 
 juice does not come in direct contact 
 with the fire, at a temperature of 
 1 80° F. to 200° F. ; never above 200° F. 
 It is best to use a thermometer, but 
 if there be none at hand heat the juice 
 until it steams, but do not allow it to 
 boil. Put it in a glass or enameled 
 vessel to settle for twenty-four hours; 
 carefully drain the juice from the sedi- 
 ment, and run it through several 
 thicknesses of clean flannel; or a conic 
 filter made from woolen cloth or felt 
 may be used. This filter is fixed to a 
 hoop of iron, which can be suspended 
 wherever necessary. After this pour 
 into clean bottles. Do not fill entirely, 
 but leave room for the liquid to expand 
 when again heated. Fit a thin board 
 over the bottom of an ordinary wash 
 boiler, set the filled bottles (ordinary 
 glass fruit jars are just as good) in it, 
 
 80 
 
BEVERAGES 
 
 fill it with water around the bottles 
 to within about an inch of the tops, 
 and gradually heat until it is about to 
 simmer. Then take the bottles out 
 and cork or seal immediately. It is a 
 good idea to take the further precau- 
 tion of sealing the corks over with 
 sealing wax or paraffin to prevent 
 mold germs from entering through the 
 corks. Should it be desired to make 
 a red juice, heat the crushed grapes 
 to not above 200° F., strain through 
 a clean cloth or drip bag (no pressure 
 should be used), set away to cool and 
 settle, and proceed the same as with 
 light colored juice. Many people re- 
 heat and seal at once, simply setting 
 the vessels away in a cool place in an 
 upright position where they will be 
 undisturbed. The juice is thus allowed 
 to settle, and when wanted for use the 
 clear juice is simply taken off the 
 sediment. 
 
 Unfermented grape juice properly 
 made and bottled will keep indefin- 
 itely, if it is not exposed to the atmos- 
 phere or mold germs; but when a 
 81 
 
PRESERVING AT HOME 
 
 bottle is once opened it should, like 
 canned goods, be used as soon as 
 possible, to keep it from spoiling. 
 
 A FEW GOOD RECIPES (Government) 
 
 Grape Nectar 
 Take the juice of two lemons and 
 one orange, a pint of grape juice, a 
 small cup of sugar, and a pint of water. 
 Serve ice cold. If served from punch 
 bowl, sliced lemon and orange add to 
 the appearance. 
 
 An Invalid Drink 
 
 Put in the bottom of a wine glass two 
 tablespoons of grape juice; add to this 
 the beaten white of one egg and a 
 little chopped ice; sprinkle sugar over 
 the top and serve. 
 
 Grape Punch 
 Boil together one pound of sugar and 
 half a pint of water until it spins a 
 thread; take from the fire and when 
 cool add the juice of six lemons and 
 a quart of grape juice. Stand aside 
 over night. Serve with plain water, 
 apollinaris, or soda water, 
 
 82 
 
BEVERAGES 
 
 Grape Sherbet 
 For eight persons mix one pint of 
 grape juice (unfermented), juice of 
 lemon, and one heaping tablespoon of 
 gelatine, dissolved in boiling water; 
 freeze quickly ; add beaten white of one 
 egg just before finish. 
 
 Grape Ice Cream 
 
 One quart of unfermented grape 
 juice, one quart of cream, one pound 
 of sugar, and the juice of one lemon. 
 
 Syllabub 
 One quart of fresh cream, whites of 
 four eggs, one glass of grape juice, 
 two small cups of powdered sugar; 
 whip half the sugar with the cream, the 
 balance with the eggs ; mix well ; add 
 grape juice and pour over sweetened 
 strawberries and pineapples, or oranges 
 and bananas. Serve cold. 
 
 Bohemian Cream 
 One pint thick cream, one pint 
 grape juice jelly; stir together; put in 
 cups and set on ice. Serve with lady 
 fingers. 
 
 83 
 
HOMEMADE PICKLES AND 
 CONDIMENTS 
 
 General Remarks 
 No storeroom is properly equipped 
 unless it has a few varieties of spicy 
 pickles, relishes, and condiments, and 
 as they need not be sealed hot, nor 
 require more than ordinary care in 
 their preparation, small lots may be 
 put up whenever you have time or the 
 opportunity to procure good material. 
 
 CUCUMBERS PUT UP IN OIL 
 Proportions. One half peck of small, 
 green cucumbers (five to six inches 
 long); six medium sized onions; two 
 red peppers; one small piece of ginger 
 root; one quart of pickling vinegar; 
 one half pound of granulated sugar; 
 four tablespoons of best olive oil ; coarse 
 salt as needed, one third to one half 
 cupful. 
 
 Method. Pare and slice the cucum- 
 bers and onions, sprinkle the salt over 
 them, toss up with two forks and set 
 
 84 
 
PICKLES AND CONDIMENTS 
 
 aside over night. In the morning 
 drain in sieve; seed and slice the 
 peppers, and add these and spices to 
 pickles, boil the sugar and vinegar well, 
 and when cold add the oil, stir in the 
 pickles, and place in sterilized (cold) 
 jars putting on glass top. 
 
 GERMAN MUSTARD PICKLES 
 Proportions. (For each quart jar.) 
 Twelve small white onions; one fourth 
 of a small red pepper; two tablespoons 
 of yellow mustard seeds; prepared 
 cucumbers and vinegar to fill jar. 
 
 Method. Select the large, ripe, 
 yellow cucumbers, pare, halve, and 
 scrape out all seeds and soft pulp. 
 Place in a stone or porcelain bowl, 
 sprinkle lightly with coarse salt, and 
 let stand over night. In the morning 
 wipe each piece with a clean coarse 
 towel, skin the onions, seed and shred 
 the pepper, and then place all this 
 alternately in the glass jar. Now pour 
 good white pickling vinegar over the 
 mixture, put on glass top, and set 
 aside for at least three weeks to ripen. 
 
 85 
 
PRESERVING AT HOME 
 
 (When scraping out the seeds, be very 
 careful to leave no loose rag or fiber, 
 or pickle will become soft and spoil.) 
 
 SWEET CUCUMBER PICKLES 
 Method. Prepare the cucumbers as 
 directed for mustard pickles, but do 
 not salt. As soon as all the pickles are 
 cut, wipe the pieces carefully, lay in a 
 jar or crock, and pour good, cold, 
 uncooked pickling vinegar over them. 
 Let stand twenty-four hours, then 
 pour off the vinegar and measure. To 
 each pint of vinegar add half a pound 
 of sugar, a small spice bag (stick 
 cinnamon and whole cloves tied in a 
 cloth), and boil for ten minutes. 
 Now add the cucumbers, and cook 
 until the pickles begin to get soft. 
 Pour all into the jar and let stand 
 four days. Now put the mixture 
 back into the kettle and cook until 
 pickles are transparent and can be 
 readily pierced with a straw. Place 
 in glass jars, and put on the top after 
 they are cold. The spice bag must 
 
 86 
 
PICKLES AND CONDIMENTS 
 
 be removed after the first cooking, 
 and set aside in a covered bowl until 
 the second cooking. 
 
 SOUR GREEN TOMATO PICKLES 
 Method. Take one peck of sound 
 green tomatoes, wash and slice them 
 but do not peel, and put into a jar 
 in layers with a slight sprinkling of 
 salt between. After letting them 
 stand over night drain off the liquor. 
 Have two dozen medium-sized onions 
 peeled and sliced and three red and 
 three green peppers chopped fine. 
 Make spiced vinegar by boiling for 
 half an hour a quart of vinegar with 
 whole mixed spices. Place in a porce- 
 lain kettle some of the sliced tomatoes, 
 then some of the sliced onions and 
 chopped peppers, shaking in some 
 black pepper (using in all two table- 
 spoons); over this pour some of the 
 spiced vinegar. Repeat this process 
 until the kettle is full, cover with 
 cold pure cider vinegar, and cook until 
 tender but not soft. 
 
 87 
 
PRESERVING AT HOME 
 
 GERMAN SWEET PICKLES 
 Method. Cut green tomatoes into 
 slices, sprinkle with salt, and let stand 
 over night. For ten pounds of toma- 
 toes have five pounds of sugar, the 
 rinds of two lemons cut small, a table- 
 spoon of whole cloves, and an ounce of 
 stick cinnamon. In a pint of cider 
 vinegar boil the sugar and lemon rinds 
 until a thin sirup forms ; add cinnamon 
 and cloves, and in this cook as many 
 tomatoes as the sirup will cover. 
 When these are cooked add to the 
 sirup more tomatoes, until the whole 
 quantity is cooked. Put the tomatoes 
 into a stone jar. Boil the sirup until 
 rather thick, pour over the tomatoes 
 in the jar, and let stand for two days. 
 Then pour off the sirup and boil down 
 until it is as thick as honey. Pour 
 this over the tomatoes, cover them 
 closely, and set away in a cold place. 
 
 MEXICAN PEPPER SAUCE 
 Proportions. Three quarts of pre- 
 pared tomato pulp; one cup of sliced 
 white onions; two red peppers, seeded 
 
 88 
 
PICKLES AND CONDIMENTS 
 
 and chopped; four tablespoons of salt; 
 one and one-half cups of vinegar; two 
 cups of sugar; four teaspoons of Mexi- 
 can chili powder; six teaspoons of 
 turmeric, mace, and cinnamon. 
 
 Method. Scald and skin firm red 
 tomatoes, cut into small pieces, and lay- 
 in drain to let surplus juice drain out. 
 Skin the onions and seed peppers, then 
 run through food chopper; add to 
 tomatoes, add salt and vinegar, and 
 cook until reduced one third. Now 
 add sugar and spices and cook at least 
 another hour. Pour into wide- 
 mouthed bottles and seal when cold. 
 
 GREEN CUCUMBER PICCALILLI 
 Proportions. Six cups of prepared 
 cucumbers; two cups of chopped 
 onions; three red and one green 
 pepper; six tablespoons of salt; two 
 tablespoons of mixed spices; one and 
 one-half cups of vinegar; one and one- 
 half cups of sugar. 
 
 Method. Select firm green cucum- 
 bers as for salad, pare, and scrape out 
 the seeds, run through food chopper, 
 
 89 
 
PRESERVING AT HOME 
 
 salt, and set aside over night. In the 
 morning drain in a sieve and measure, 
 then seed the peppers, skin the onions, 
 run through chopper, and add to 
 cucumbers, mixing well. Now boil the 
 sugar and vinegar together. When 
 cold, pour over the prepared pickles, 
 add spices, stir together, and fill into 
 wide-mouthed bottles. Put into glass 
 jars. Seal the tops of the bottles with 
 melted paraffin, and tie up the top 
 with heavy paper. Keep in cool place. 
 
 GREEN TOMATO PICCALILLI 
 
 Method. Take one peck of green 
 tomatoes and eight large onions 
 chopped fine, with one cup of salt 
 well stirred in. Let the mixture 
 stand over night, and in the morning 
 drain off all the liquor. Boil in two 
 quarts of water and one of vinegar for 
 twenty minutes, then drain all through 
 a sieve or colander. Put mixture back 
 into the kettle again ; turn over it two 
 quarts of vinegar, one pound of sugar, 
 half a pound of white mustard seed, 
 two tablespoons of ground pepper, two 
 
 90 
 
PICKLES AND CONDIMENTS 
 
 of cinnamon, one of cloves, two of 
 ginger, one of allspice, and half a 
 teaspoon of cayenne pepper. Boil all 
 together for fifteen minutes or until 
 tender but not soft. Seal in jars. 
 
 91 
 
CANNING VEGETABLES 
 General Remarks 
 
 There is no reason why the modern 
 housekeeper should not can vege- 
 tables as well as fruit. The plea that 
 vegetables canned at home do not 
 keep will not hold good if you care- 
 fully observe the precautions and 
 directions that are essential to success- 
 ful canning. Here, as in canning 
 fruit, sterilization, absolute cleanliness, 
 I and the selection of perfect goods for 
 
 canning are the first considerations. 
 It is generally conceded that the self- 
 sealing jars are by far the best and 
 the cheapest in the end, as there is 
 absolutely no chance for any foreign 
 substance to lodge anywhere. If the 
 directions for canning are followed 
 carefully, there is practically no limit 
 to the varieties of foods that can be 
 preserved in your own kitchen. 
 
 92 
 
CANNING VEGETABLES 
 Sterilization 
 When canning vegetables the jars 
 should be sterilized thoroughly, and the 
 directions given for steriHzation of jars 
 for fruit must be carefully observed. 
 But in the sterilization of vegetables 
 even greater care must be taken, as 
 they are more subject than fruits to 
 fermentation. The method of cooking 
 the vegetables in a pot, dipping them 
 to overflowing into the hot jar, and 
 then clamping on the cover which has 
 also been well sterilized and kept in 
 hot water, still has many advocates. 
 This is certainly the quickest method, 
 but some of the flavor is lost, and the 
 appearance of the vegetables is apt 
 to be marred in transferring from the 
 kettle to the jar. It is now conceded 
 that the best and safest method is 
 to cook the fruit in the jars accord- 
 ing to Method No. 2 (p. 19), but 
 instead of cooking the vegetables 
 only once, three cookings, on as 
 many successive days, are advisable. 
 The first cooking may kill only the 
 bacteria, but not the spores, the 
 
 93 
 
PRESERVING AT HOME 
 
 offsprings of the parent bacteria. 
 Though boiHng will kill the mold and 
 perhaps most of the bacteria, those 
 that escape will again develop spores 
 after the vegetables have cooled. 
 Hence it is necessary to cook all 
 vegetables a second time, and in most 
 cases the third cooking is safest, as it 
 will surely destroy any spores that have 
 developed and are lying dormant. 
 To realize the importance of this 
 repeated cooking, you must remember 
 that one bacteria will develop millions 
 of spores in one day, and as spores 
 contain the greatest amount of vitality, 
 thorough boiling is necessary to insure 
 good results. 
 
 Selecting Vegetables 
 
 The greatest care must be taken in 
 selecting the vegetables. If you have 
 a garden this will be easy, as you can 
 then put up everything when it is at 
 its best; but if you are dependent on 
 markets do not be deluded into 
 thinking anything is good enough, but 
 
 94 
 
CANNING VEGETABLES 
 
 rather pay a little more and get first- 
 class vegetables. After all, vegetables 
 of the best quality are less expensive 
 in the end. 
 
 Preparing Vegetables 
 To insure good results, exercise the 
 greatest precaution in preparing and 
 washing the vegetables. Cut them 
 in even and sightly pieces, or, if they 
 are to be canned whole, as peas, lima 
 beans, or small beets, look them over 
 carefully and reject any that are imper- 
 fect. Vegetables are best if gathered 
 in the early morning hours. If you 
 get them from the market, it is well to 
 place them in cold water for a few 
 hours to keep them crisp. Do the 
 canning in a clean, well-swept room, 
 wear clean cotton clothes, an apron 
 preferably, and a neat mobcap over 
 your hair. Be very careful not to 
 place the fingers inside of the jar when 
 transferring it, or to handle the jars 
 with soiled towels. 
 
 Caution 
 To insure against any possibility of 
 either vegetables or fruit spoili|;g, it 
 
 95 
 
PRESERVING AT HOME 
 
 is advisable to observe jars, carefully 
 testing tops to make sure they are 
 perfectly tight, for about ten days 
 after canning. 
 
 PEAS 
 
 Select young and tender peas, shell, 
 pack in jars, pour on cold water to 
 overflowing, and proceed according to 
 directions. 
 
 STRING BEANS 
 
 Select tender green beans, string 
 them, and cut or break into suitable 
 lengths, pack in jars, fill with cold 
 water to overflowing, then proceed 
 according to directions. 
 
 WAX BEANS 
 
 Select tender wax or butter beans, 
 remove ends, and cut into neat slanting 
 slices, add salt and cold water as 
 directed for green beans, and proceed 
 according to directions. 
 
 LIMA BEANS 
 
 Lima beans soon lose their flavor 
 after being shelled, so try to get them 
 
 96 
 
CANNING VEGETABLES 
 
 fresh, and shell just before canning. 
 Discard all hard pods, and proceed 
 as directed for other beans. 
 
 ASPARAGUS TIPS 
 
 Select perfect, even-sized asparagus, 
 — the white variety is best. Use only 
 the tips, about three inches in length, 
 and can as directed for beans or peas. 
 The lower parts of the asparagus may 
 be used fresh as a vegetable. 
 
 CAULIFLOWER 
 
 Select young white cauliflowers, 
 divide the flowers, cutting off any hard 
 stems, than can as directed for other 
 vegetables. 
 
 TOMATOES 
 
 Scald and skin firm tomatoes. If 
 the small varieties are used, they may 
 be canned whole, otherwise cut into 
 quarters. Can as directed for other 
 vegetables. 
 
 OKRA OR GUMBO 
 
 This vegetable is most convenient 
 for soups, stews, and as a vegetable 
 
 97 
 
PRESERVING AT HOME 
 
 for winter use. Wash the young pods 
 and cut into suitable lengths, then can 
 as directed for other vegetables. 
 
 CARROTS AND PARSNIPS 
 Both of these vegetables keep so 
 well during the winter, as do white 
 and yellow turnips also, that it hardly 
 pays to can them, but if you have a 
 surplus of young vegetables it may 
 be an economy to can them. All vege- 
 tables of this kind must be pared, 
 sliced, or cut into blocks, then canned 
 according to directions. 
 
 SQUASH OR PUMPKINS 
 
 While these vegetables keep very 
 well if you have a dry, cool cellar, it 
 is often more convenient to can them 
 ready for the winter's pies or tarts. 
 Remove all hard rind and soft fiber, 
 cut into small slices or blocks, and can 
 as directed for other vegetables. 
 
 BEETS 
 
 Only young tender beets are fit for 
 canning, and they can be put up plain, 
 as are other vegetables, or pickled. As 
 
 98 
 
CANNING VEGETABLES 
 
 beets bleed and so lose the red color if 
 pared, they must be cooked until ten- 
 der, without removing skin or ends; 
 then skin, cut up, and place in cans as 
 other vegetables. 
 
 PICKLED BEETS 
 Proceed as directed for plain beets. 
 When they are placed in the jars, make 
 a pickle of one third water and two 
 thirds vinegar, and add three table- 
 spoons of sugar and one teaspoon of 
 salt to each quart of beets. If desired, 
 a few small white onions may be added. 
 
 CORN 
 
 Take young, fresh sugar corn, 
 brush the ears well to remove all of the 
 silk, wash, scrape off the kernels with 
 a sharp knife, then can as directed for 
 other vegetables. 
 
 SUCCOTASH 
 
 A good combination for succotash is 
 an equal portion of lima beans and 
 sweet com, but as this is rather diffi- 
 cult to keep, longer boiling than for 
 other vegetables is advisable. 
 
 99 
 
INDEX 
 
 Introduction 
 
 Page 
 
 Fruit Jars and Glasses 9 
 
 Keeping Fruit Clear 17 
 
 Molds and Molding 7 
 
 Preparing Fruit for Preserving, All Kinds 14 
 
 Paring 15 
 
 Skinning 15 
 
 Stemming 15 
 
 Stoning 14 
 
 Washing 14 
 
 Principle of Canning and Preserving Fruit 7 
 
 Sealing and Storing Fruit 16 
 
 Selection of Fruit 9 
 
 Sterilization 8 
 
 Utensils for Preserving 13 
 
 Canning Fruit 
 
 Cold Water Canning 21 
 
 Method No. i 18 
 
 Method No. 2 19 
 
 Fruit (Proportions and Methods) 
 
 Apples 26 
 
 Apricots 25 
 
 Blackberries 23 
 
 Blueberries 23 
 
 Cherries, Ground 29 
 
 Cherries and Apples, Ground 29 
 
 Cherries, Sour 23 
 
 Cherries, Sweet 23 
 
 Citron Melons 2"] 
 
 Currants 22 
 
 Currants and Red Raspberries 22 
 
 Gooseberries 24 
 
 Grapes 24 
 
 Oranges and Lemons 29 
 
 Peaches 25 
 
 Peaches, Clingstone 25 
 
 Pears 26 
 
 Pineapple 27 
 
 Pineapple, Grated 28 
 
 100 
 
INDEX 
 
 Page 
 
 Plums 24 
 
 Quinces ^^ 
 
 Quinces and Sweet Apples 26 
 
 Raspberries 22 
 
 Strawberries 21 
 
 Tomatoes 28 
 
 Jam and Preserves 
 
 General Remarks 3i 
 
 Jams 31 
 
 Blackberry Jam 34 
 
 Black Raspberry and Currant Jam. 38 
 Black Raspberry and Currant Jam, 
 
 Spiced 35 
 
 California Prune Plums 38 
 
 Currant Jam 35 
 
 Currant Jam, Spiced 35 
 
 Gooseberry Jam 3o 
 
 Gooseberry Jam, New Method 30 
 
 Red and Black Raspberry Jam 37 
 
 Red Raspberry and Currant Jam . . 38 
 
 Red Raspberry Jam 37 
 
 Strawberry and Pineapple Jam 34 
 
 Strawberry and Rhubarb Jam 33 
 
 Strawberry Jam 33 
 
 Preserves • • • 39 
 
 Apple Butter (No. i) 42 
 
 Apple Butter (No. 2) 43 
 
 Peach Butter 40 
 
 Peach Preserve 39 
 
 Quince and Apple Butter 44 
 
 Tomato Butter 4i 
 
 Tomato Preserve • 4^ 
 
 Tomato Preserve (German Recipe) 41 
 
 Jellies and Marmalades 
 
 Making Jelly • 45 
 
 Proper Making of a Jelly Bag 45 
 
 Marmalade 55 
 
 101 
 
INDEX 
 
 Page 
 
 Jellies 45 
 
 Apple Jelly 51 
 
 Apple Jelly, Economical 54 
 
 Cherry Jelly 53 
 
 Crabapple Jelly 52 
 
 Currant Jelly 50 
 
 Currant Jelly, Black 51 
 
 Currant Jelly, Black and Red 51 
 
 Currant Jelly, White 51 
 
 Currant and Raspberry Jelly 50 
 
 Gooseberry Jelly 51 
 
 Grape Jelly 54 
 
 Grape Jelly, Green 54 
 
 Grape Jelly, Wild 54 
 
 Peach and Apple Jelly 53 
 
 Plum Jelly 52 
 
 Plum Jelly, Damson 53 
 
 Strawberry and Currant Jelly 49 
 
 Strawberry and Gooseberry Jelly. . . 49 
 
 Strawberry and Rhubarb Jelly 49 
 
 Marmalades 55 
 
 Cherry and Orange Marmalade .... 56 
 
 Gooseberry Marmalade 56 
 
 Grape Marmalade 61 
 
 Grapefruit Marmalade 57 
 
 Lemon Marmalade 59 
 
 Orange Marmalade 59 
 
 Orange and Grapefruit Marmalade 58 
 
 Peach Marmalade 59 
 
 Pear or Apple Marmalade 60 
 
 Pineapple Marmalade 61 
 
 Plum Marmalade, Damson 58 
 
 Plum Marmalade, Wild 58 
 
 Quince Marmalade 61 
 
 Quince and Apple Marmalade 62 
 
 Red Raspberry and Currant Mar- 
 malade 56 
 
 Strawberry and Rhubarb Marmalade 56 
 
 Tomato Marmalade 62 
 
 102 
 
INDEX 
 
 Sweet Pickled Fruits and 
 
 Miscellaneous Recipes 
 
 Page 
 
 General Remarks 63 
 
 Proportions and Methods 
 
 Apples, Sweet Pickled 64 
 
 Bar-le-duc 74 
 
 Bar-le-duc with Raspberries 75 
 
 Blue Plum Conserve 70 
 
 Brandied Fruit 67 
 
 Candied Grapefruit or Lemon Peel . . 76 
 
 Candied Orange Peel 76 
 
 Candied Pineapple 76 
 
 Crabapples, Pickled 64 
 
 Currant Juice 74 
 
 Grapes, Pickled 66 
 
 Green Grape Conserve 72 
 
 Green Plum Conserve 71 
 
 Peaches, Pickled 65 
 
 Pears, Pickled 66 
 
 Pineapple Honey 73 
 
 Plums, Pickled 66 
 
 Potpourri of Fruit 67 
 
 Raspberry Juice 73 
 
 Seeding Currants 75 
 
 Strawberry Juice 74 
 
 Sweet Watermelon Pickles 68 
 
 Tutti Frutti 69 
 
 Beverages 
 
 General Remarks 77 
 
 Proportions and Methods 
 
 Bohemian Cream 83 
 
 Grape Juice ... 79 
 
 Grape Juice, Government Method . . 79 
 
 Grape Juice (No. i) 78 
 
 Grape Juice (No. 2) 79 
 
 Grape Nectar 82 
 
 Grape Punch 82 
 
 Grape Sherbet 83 
 
 103 
 
INDEX 
 
 Page 
 
 Grape Ice Cream 83 
 
 Invalid Drink 82 
 
 Raspberry Shrub 77 
 
 Syllabub 83 
 
 Homemade Pickles and Condiments 
 
 General Remarks 84 
 
 Proportions and Methods 
 
 Cucumbers in Oil 84 
 
 Cucumber Pickles, Sweet 86 
 
 German Mustard Pickles 85 
 
 German Sweet Pickles 88 
 
 Green Cucumber Piccalilli 89 
 
 Green Tomato Piccalilli 90 
 
 Green Tomato Pickles, Sour 87 
 
 Mexican Pepper Sauce 88 
 
 Canning Vegetables 
 
 Caution 95 
 
 General Remarks 92 
 
 Preparing Vegetables 95 
 
 Selecting Vegetables 94 
 
 Sterilization 93 
 
 Vegetables 92 
 
 Asparagus Tips 97 
 
 Beans, Lima 96 
 
 Beans, String 96 
 
 Beans, Wax 96 
 
 Beets 98 
 
 Beets, Pickled 99 
 
 Carrots and Parsnips 98 
 
 Cauliflower 97 
 
 Corn 99 
 
 Okra or Gumbo 97 
 
 Peas 96 
 
 Squash or Pumpkin 98 
 
 Succotash 99 
 
 Tomatoes 97 
 
 104 
 
UNIFORM WITH 
 THIS VOLUME 
 
 PER VOL. 50 CENTS NET 
 
 WHOLESOME COOKING 
 
 By Ethel Harris 
 120 PAGES 
 
 The author handles her theme so that the 
 beginner will be instructed in the matter 
 of foods and their preparation. 
 
 CANDY MAKING IN THE HOME 
 
 By Christine Terhune Herrick. 
 124 PAGES 
 
 This little book treats in a very compre- 
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 being extensively handled in the ordinary 
 cook book, the information to be found 
 herein is of a priceless nature. 
 
 CHINESE-JAPANESE COOK BOOK 
 
 By Onoto Watanna arid Sara Bosse 
 102 PAGES 
 
 In this book the authors make it possible 
 to serve on home tables the food hitherto 
 obtainable only at Chop Sueys and 
 Mandarin Inns. They also introduce to 
 us the best Japanese dishes and delicacies. 
 
 Rand McNally & Company, Chicago 
 
THE HOUSE 
 
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