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 PRESENTED BY 
 
 
CANNING AND PRESERVING 
 
Canning and Preserving 
 
 BY 
 
 MRS S T RORER 
 
 AUTHOR OF MRS RORER's COOK BOOK HOME CANDY MAKING 
 
 HOT WEATHER DISHES ETC 
 
 PHIWC*PAL OF PHILADELPHIA COOKING SCHOOL 
 
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 PHILADELPHIA 
 
 ARNOLD AND COMPANY 
 
 SANSOM STREET 
 

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 Copyright, 1887, by Mrs. S. T. Rorbr 
 All Rights R«served 
 
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 MADE BY 
 
 GEORGE H BUCHANAN AND COMPANY 
 
 420 SANSOM STRBBT 48© 
 
CONTENTS 
 
 Preface 8 
 
 Canning ..... 9 
 
 Preserving . . . . 19 
 
 Marmalades or Jams . . , 29 
 
 Butters . . . . -33 
 
 Fruit Jellies .... 34 
 
 Dried Fruits . . . . .40 
 
 Syrups ..... 43 
 
 Pickling . . . . .47 
 
 Catsufs ..... 62 
 
 Flavored Vinegars . . . .66 
 
 Powders and Dried Herbs . . 68 
 Index ...... 75 
 
Digitized by the Internet Archive 
 in 2011 with funding from 
 The Library of Congress 
 
 http://www.archive.org/details/canningpreservinOOrore 
 
PREFACE 
 
 In this age of adulteration we know not what we 
 eat, and as canning is so simple an operation, it is 
 unfortunate that so many people use food put up at 
 factories, consequently the author sends this little book 
 out as a missionary, with a wish that it may remedy 
 this evil, and prove both helpful and acceptable. 
 
 The maxim that "practice makes perfect" applies 
 admirably to preserving. While the recipes contained 
 herein are as simply and explicitly described as possi- 
 ble, to insure perfect success time must not be con- 
 sidered and the greatest care taken. 
 
 SARAH T. RORER 
 
CANNING 
 
 Canning is an improvement upon the old-fashioned method 
 of preserving pound for pound in sugar. It retains more 
 of the fresh and natural flavor, is far less troublesome to 
 prepare, and more economical. All fruits may be canned 
 with or without sugar, as the sugar takes no part whatever 
 in the preservation. For flavoring ice creams and water- 
 ices it is desirable to can the fruits without sugar. Choose 
 only perfectly sound and fresh fruits. It is false economy 
 to purchase fruits on the verge of decay, even at very 
 reduced rates, as they quickly ferment after canning, and 
 you not only lose fruit, sugar, and labor, but very often 
 the jars as well. 
 
 All large fruits after paring should be immediately 
 thrown into cold water to prevent discoloration, then 
 boiled in clear water until tender, then again in the syrup 
 as directed in the recipes following. 
 
 Small fruits retain their shape more perfectly if 
 sugared one or two hours before cooking. 
 
 Large-mouthed glass jars, with pulp-lined or glass 
 tops only, should be used. They should be thoroughly 
 heated before filling, filled quickly, through a wide-mouthed 
 
 9 
 
10 CANNING AND PRESERVING 
 
 funnel to overflowing, a silver spoon-handle should be passed 
 around the inside of the jar to break any air bubbles that 
 may be there, and the tops put on without delay. Stand 
 the jars while filling on a folded towel to prevent breakage. 
 After sealing, stand the jars in the kitchen out of a draft over 
 night. In the morning the covers should again be tightened, 
 as the glass will contract after cooling, and put them away 
 in a cool, not cold, dry, dark closet. In a week examine 
 each jar carefully without shaking or disturbing more than 
 necessary, If you find the lids slightly indented, the con- 
 tents free from air bubbles, and the liquid settled, you may 
 rest assured they will keep. If you find the opposites, 
 open the jars immediately to prevent bursting. This fruit 
 may be re-cooked and used at once, but is never satisfac- 
 tory if again canned. Use only the best granulated sugar. 
 Fruit canned with sugar of an inferior quality is never 
 clear, and is also more liable to ferment. 
 
 The surplus juice that exudes from small fruits such as 
 strawberries, raspberries and plums, may be strained and 
 boiled for jelly. 
 
 A porcelain-lined kettle, rather broad than deep, is 
 best. Copper or brass must be thoroughly cleansed with 
 salt and vinegar, and even then the articles are more or 
 less imbued with verdigris, that is produced in them by the 
 action of the acids. 
 
 Small oil or gas stoves are most convenient for canning, 
 preserving or jelly making, the kettle being immediately 
 over an even and intense heat, the contents boil quickly, 
 thus retaining color and flavor. 
 
 If the directions are carefully followed, and there is 
 not too large a quantity cooked or scalded at one time to 
 prevent careful management of each jar, not one can in a 
 hundred will be lost. 
 
CANNING AND PRESERVING 11 
 
 FRUITS 
 
 APPLES 
 
 i pound of sugar The juice and rind of one lemon 
 4 pounds of apples i quart of water 
 
 Take fine, ripe golden or hollow-cored pippins or bell-flow- 
 ers. Pare, core, and throw them into cold water. When 
 you have sufficient to fill one or two jars, lift them carefully 
 from the water, weigh, then put them in a porcelain-lined 
 kettle, cover with boiling water, bring quickly to boiling- 
 point, and then stand them over a moderate fire, where 
 they will scarcely bubble, until tender. While they are 
 cooking, put the sugar and water into another kettle, stir 
 with a clean wooden spoon until the sugar is thoroughly dis- 
 solved, add the grated yellow rind and the juice of the 
 lemon, boil three minutes. With a perforated skimmer lift 
 the apples from the water, hold a moment until drained, and 
 then slide them carefully into the boiling syrup, continue 
 until the bottom of the kettle is covered, boil until the 
 apples are sufficiently tender to admit a straw, then lift 
 them carefully and slide one at a time into the jar, and 
 finish as directed. 
 
 APPLES WITH QUINCES 
 
 To every four pounds of apples allow one pound of 
 quinces. Pare, core, quarter, and can the same as in pre- 
 ceding recipe. 
 
 APPLES WITH PINEAPPLE 
 
 4 pounds of apples i^ pounds of sugar 
 
 i good-sized pineapple i quart of water 
 
 Pare, core, and quarter the apples. Pare the pineapple, 
 and with a silver knife carefully remove the eyes, then grate 
 
12 CANNING AND PRESERVING 
 
 it. Cover the apples with boiling water, bring quickly to 
 a boil, then simmer gently for five minutes. Put the sugar 
 and water in another kettle, stir constantly until the sugar 
 is dissolved, then add the grated pineapple, and bring the 
 whole to boiling-point. Lift the apples, drain, and slide 
 them carefully into the syrup. Simmer until the apples are 
 tender, and can as directed. 
 These are delicious. 
 
 APRICOTS 
 
 Proceed precisely the same as for canned Apples, omitting 
 the lemon. 
 
 BLACKBERRIES 
 
 To every pound of blackberries allow a quarter-pound of 
 sugar. Put the berries in a porcelain-lined kettle, cover 
 them with the sugar, and let stand one or two hours, then 
 place over a moderate fire, and bring to boiling-point. 
 Skim, and can immediately as directed. 
 
 CHERRIES 
 Stone the cherries ; and, if pie or morello cherries, allow a 
 half-pound of sugar to every pound of cherries. If ox- 
 hearts, a quarter-pound of sugar. Proceed the same as for 
 Blackberries. 
 
 CURRANTS 
 
 Stem the currants, and to every pound allow three-quarters 
 of a pound of sugar. Cover the currants with the sugar 
 and let them stand two hours, then put them in a porcelain- 
 lined kettle and bring quickly to boiling-point. Do not 
 stir. Skim, and can quickly as directed. 
 
CANNING AND PRESERVING 13 
 
 CURRANTS AND RASPBERRIES 
 To every quart of the large red raspberries allow a half- 
 pint of currant-juice and a half-pound of sugar. Put the 
 berries in a porcelain- lined kettle, add the juice and sugar, 
 bring to boiling-point, and can. 
 
 DAMSONS 
 Stem and wash the damsons, and to every five pounds al- 
 low three pounds of sugar. Cover the damsons with the 
 sugar and let stand four hours or over night. Put them in 
 a porcelain-lined kettle, cooking only sufficient to fill one 
 jar at a time. Bring slowly to boiling-point, simmer until 
 the damsons are soft without being broken. Skim, and can 
 as directed. 
 
 DEWBERRIES 
 Dewberries are canned precisely the same as Blackberries. 
 
 ELDERBERRIES 
 To every four pounds of berries allow one pound of sugar. 
 Finish, and can the same as Blackberries. 
 
 GREENGAGES 
 To every pound of greengages allow three-quarters of a 
 pound of sugar. Wash the greengages in cold water, 
 drain, and with a large pin puncture each one in four or 
 five places. Then put a layer in the bottom of a bowl, 
 sprinkle with sugar, then another layer of greengages, 
 another of sugar, and so on until all is used. Cover and 
 stand away over night. In the morning put them into 
 a porcelain-lined kettle, bring quickly to boiling-point, 
 skim, and can as directed, cooking only sufficient to fill one 
 jar at a time. 
 
 Yellowgages may be canned in precisely the same way. 
 
14 CANNING AND PRESERVING 
 
 GOOSEBERRIES (Green) 
 
 As these are usually canned for' pies, they are better sealed 
 without sugar, that it may be added fresh at the time of 
 useing. 
 
 Stem, wash, and drain the gooseberries ; put them in 
 a porcelain-lined kettle, bring quickly to boiling-point, and 
 can as directed. 
 
 GOOSEBERRIES (Ripe) 
 Ripe gooseberries should be canned precisely the same as 
 Blackberries, allowing a half-pound of sugar to each pound 
 of gooseberries. 
 
 HUCKLEBERRIES 
 
 Huckleberries should be canned the same as Blackberries. 
 
 PEACHES No. i 
 
 4 pounds of peaches i pound of sugar 
 
 i quart of water 
 
 Pare thf peaches, remove the stones, and throw them into 
 cold water. Put the sugar and water into a porcelain-lined 
 kettle, stand it over the fire and stir constantly until the 
 sugar is dissolved; drain the peaches, put them in the 
 syrup, bring quickly to a boil, then stand on the back part 
 of the fire, where they will scarcely bubble, until tender. 
 When tender lift each piece carefully and arrange in the 
 jars, then fill the jar quickly to overflowing with the syrup, 
 seal, and stand aside to cool. 
 
 PEACHES No. 2 
 
 4 pounds of peaches i pound of sugar 
 
 i quart of water 
 
 Pare the peaches, remove the stones, and throw them into 
 cold water. Stir the sugar into the water until thoroughly 
 
CA NNING A ND PRESER VING 15 
 
 dissolved. Drain the peaches and arrange them nicely in 
 the jars. Fill each jar two-thirds full with the syrup. 
 Place some folded hay or straw in the bottom of a wash- 
 kettle, stand the jars on top of this and pour around 
 sufficient cold water to two-thirds cover the jars. Put a 
 close cover on top of the kettle, and place on a moderate 
 fire. As soon as the water around the jars thoroughly boils, 
 remove one jar at a time ; if the fruit has settled leaving a 
 space unfilled, fill up from another jar as need requires, 
 adding sufficient liquor as well. Seal without delay, and 
 stand aside to cool. 
 
 PEARS 
 
 Bartletts are best for canning. Pare, cut in halves, and 
 with a pointed knife remove the core and blossom end. 
 The stems may be left, as they look very pretty. Throw 
 them at once into cold water to prevent discoloration. 
 When you have pared sufficient to make one quart jar, 
 about twenty-one halves, weigh them, allowing a quarter- 
 pound of sugar to every pound of pears. Put the pears in 
 a porcelain-lined kettle, cover with boiling water, and 
 simmer gently until you can pierce them with a straw. Put 
 the sugar and a pint of water into another kettle, stir until 
 dissolved, then boil and skim. When the pears are tender, 
 lift carefully with a skimmer and slide them into the syrup, 
 simmer five minutes, can and seal as directed. 
 
 PINEAPPLE 
 
 With a silver knife pare the pineapples and carefully re- 
 move the eyes. Then pick them into small pieces, rejecting 
 the core. Weigh, and to every pound allow three-quar- 
 ters of a pound of sugar. Put the sugar and pineapple 
 together in a porcelain -lined kettle, bring quickly to 
 
16 CANNING AND PRESERVING 
 
 boiling-point, then simmer over a moderate fire ten min- 
 utes. Can as directed. 
 
 Or, the pineapple may be grated instead of picked. 
 
 PLUMS (Blue) 
 Allow three-quarters of a pound of sugar to every pound of 
 plums. Proceed as for Damsons. 
 
 All large plums may be canned in the same manner, 
 first pricking the skins to prevent cracking. 
 
 QUINCES 
 
 Pare, core, and quarter the quinces, or they may be cut 
 into rings, throw them at once into cold water to prevent 
 discoloration. Save the parings and the knotty pieces for 
 jelly, being careful to reject the core and seeds, as they 
 prevent the liquid from jellying. When you have pared 
 sufficient to make one or two jars, take them from the 
 water, put them in a porcelain-lined kettle, cover with boil- 
 ing water, bring quickly to a boil, then stand on the back 
 part of the fire where they will simmer gently, until you 
 can pierce them with a straw. While they are cooking, put 
 the sugar and water in another kettle, allowing a half-pound 
 of sugar and a half-pint of water to each pound of quinces. 
 Stir the sugar until dissolved, then boil and skim. Lift the 
 quinces from the water, put them in the syrup, simmer ten 
 minutes, and can as directed. If you are canning several 
 jars, they should all be boiled in the same water, and this 
 water saved to boil the skins for jelly. Of course, fresh 
 syrup must be made for each lot. 
 
 RASPBERRIES 
 
 Select the large red berries, pick carefully and put into 
 small glass jars, a layer of berries and a sprinkling of 
 
CANNING AND PRESERVING 17 
 
 sugar, allowing to each pint of berries about two heaping 
 tablespoonfuls of sugar. Finish precisely the same as 
 Peaches No. 2 
 
 STRAWBERRIES No. 1 
 
 Can the same as Blackberries, using a half-pound of sugar 
 to every pound of strawberries. 
 
 STRAWBERRIES No. 2 
 
 Can the same as Raspberries, allowing a half-pound of sugar 
 to every pound of strawberries. 
 
 VEGETABLES 
 
 CANNED BEANS 
 
 String the beans and cut them in several pieces lengthwise, 
 throw into boiling water, boil rapidly fifteen minutes. 
 Have the jars ready filled with warm water to slightly 
 heat. Empty and fill quickly with the beans and adjust the 
 rubbers. Cover the bottom of a wash-boiler with a rack 
 or a roll of hay ; add a half teaspoonful of salt to each jar 
 and fill with cold water. Stand in the boiler, half cover 
 the jars with cold water, lay the tops on, cover the boiler 
 and boil for one and a half hours. Lift one jar at a time, 
 fasten and place to cooL 
 
 CANNED LIMA BEANS 
 
 Fill the jars full of very young uncooked beans, then fill 
 them full of cold water, adjust the rubbers and lay on the 
 tops. Place straw or hay in the bottom of a wash-boiler, 
 place the jars on this, and pour in sufficient cold water to 
 half cover them. Put the boiler over the fire, cover 
 
18 CANNING AND PRESERVING 
 
 it closely with the lid, and boil steadily for three hours. 
 Take up the jars, see that they are filled to overflowing, 
 and screw on the covers as tightly as possible. Stand aside, 
 where the air will not strike them, to cool. When cold, 
 again screw the covers, and keep in a dark, cool place. 
 Asparagus and peas may be canned in the same way. 
 Asparagus requires one and a half hours' cooking, while 
 peas must have at least three hours. 
 
 CANNED CORN 
 
 For this select fine, fresh corn. Remove the husk and silk, 
 and carefully cut the corn from the cob. Pack into jars, 
 pressing it down closely, and fill to overflowing. Put on 
 the tops and screw them down. Place hay or straw in the 
 bottom of a wash-boiler, stand the jars on top of this, and 
 pour in sufficient cold water to half cover the jars. Cover 
 the boiler tightly, and boil continuously for four hours, 
 watching carefully that there is sufficient water to make a 
 full volume of steam. When done, lift the jars and screw 
 down the covers as tightly as possible, stand aside to cool. 
 When cold, screw again, and keep in a dark, cool place. 
 
 CANNED TOMATOES 
 
 Scald the tomatoes and remove the skins. Put them in a 
 porcelain-lined kettle, bring them slowly to a boil, and 
 simmer thirty minutes. Put the tomatoes boiling hot into 
 the jars, and seal. 
 
 CANNED TOMATOES (Whole) 
 Select small, smooth, sound tomatoes. Pack them without 
 peeling into wide-mouthed jars, fill the jars with cold water, 
 and finish precisely the same as Lima Beans, boiling only 
 thirty minutes. Be sure that the cans are filled to over- 
 flowing with boiling water before screwing on the tops. 
 
PRESERVING 
 
 To preserve, use equal quantities of fruit and sugar, and 
 cook sufficiently long to keep the fruit without being her- 
 metically sealed. Use only sound fruit and the best white 
 sugar. Prepare your fruit with care, weigh accurately, and 
 work slowly. 
 
 Small fruits should be cooked slowly forty minutes ; 
 large fruits until you can pierce them with a straw. Put up 
 the preserves in small jars or tumblers, and thereby prevent 
 disturbing a larger quantity than is needed. 
 
 Large fruit should be thrown into water to prevent dis- 
 coloration, 
 
 APPLES 
 
 Pare and core fine, ripe pippins, and cut them into quar- 
 ters. Weigh, and to each pound allow one pound of 
 granulated sugar and a half-pint of boiling water, the 
 grated rind of one and the juice of two lemons. Boil the 
 sugar and water until clear (about three minutes), skimming 
 the scum from the surface, add the juice and rind of the 
 lemons, then the apples, and simmer gently until they 
 are clear and tender, but not broken, then stand aside to 
 cool. When cold, put them into jars, cover closely and 
 stand in a cool, dark place for one week. At the end of that 
 time turn them carefully into the kettle, bring them to 
 boiling-point, and simmer for five minutes, then return 
 
 to) 
 
20 CANNING AND PRESERVING 
 
 them to the jars, cover closely with tissue paper brushed 
 over with the white of an egg, and put in a dark, cool place 
 to keep. 
 
 Apples are more difficult to keep than any other fruit. 
 
 CRAB APPLES 
 
 Take Siberian crab apples when they are very ripe. Wash 
 and drain ; do not remove the stems. Put them in a 
 porcelain-lined kettle with sufficient boiling water to 
 cover. Simmer very gently until the skin will peel off 
 easily, then drain, peel and core them ; the cores must be 
 extracted with a very small knife so as not to break the 
 apples or remove the stems. Then weigh them, allow one 
 and a quarter pounds of sugar, and a half-pint of 
 water to each pound of crab apples. Put the sugar and 
 water into a porcelain-lined kettle, and stir until the sugar 
 is dissolved, then bring quickly to boiling-point, and skim. 
 Put in the crab apples, and simmer gently until clear and 
 tender, skimming the scum from the surface. When done, 
 put into jars or tumblers, and stand away to cool. When 
 cold, fasten the same as Apples. 
 
 BLACKBERRIES 
 
 Select the largest and finest berries. Pick them over and 
 weigh them, and allow to each pound of berries a pound of 
 sugar. Spread them out separately on flat dishes, sprinkle 
 with the sugar, and stand aside for one hour; then put 
 them in a porcelain-lined kettle with all the juice that may 
 have exuded ; stand the kettle over the fire until the 
 berries are slightly heated, then take them out one by one 
 with a spoon and spread on the same flat dishes. When 
 all are out, boil the syrup rapidly for five minutes, then 
 add the berries, stand on the back part of the fire, where 
 
CANNING AND PRESERVING 21 
 
 they cannot possibly boil, for about fifteen minutes. If they 
 seem at all likely to break, take instantly from the fire, 
 and stand aside to slightly cool. Then fill into tumbers 
 or jars, and stand aside until perfectly cold. Fasten with 
 tissue paper as directed. 
 
 CHERRIES 
 
 Take large, ripe morello cherries, stone them, saving all the 
 juice that comes from them. Weigh, and to each pound of 
 cherries allow a pound of sugar. Put a layer of cherries 
 in the bottom of a bowl, then sprinkle over a little sugar, 
 then more cherries and sugar, and so continue until all is 
 used. Stand aside for two or three hours, then put them 
 into a porcelain- lined kettle, bring quickly to a boil, and 
 simmer and skim until the cherries are clear and the syrup 
 thick. Lift carefully each cherry with a teaspoon and put 
 into tumblers or jars, and stand aside to cool. When cold, 
 fasten with tissue paper as directed. 
 
 PRESERVED CITRON 
 Pare off the outer skin, cut into halves, remove the seeds, 
 then divide each half into a number of smaller pieces. Put 
 them in a stone jar, add a half-cup of salt to every five 
 pounds of citron. Cover with cold water and stand aside 
 for five hours; then drain, and cover with fresh, cold 
 water. Soak two hours, changing the water three or four 
 times. Drain. Cover with boiling water, bring to boiling- 
 point, and drain again. Make a syrup from two and a half 
 pounds of granulated sugar and one and a half quarts of 
 boiling water, boil and skim. When perfectly clear, put in 
 the citron and simmer gently until you can pierce it with a 
 straw. When tender, lift the pieces carefully with a skim- 
 mer, place them on a large plate, and stand in the sun one 
 
22 CANNING AND PRESERVING 
 
 or two hours to harden. Peel the yellow rind from one 
 large lemon, add it to the syrup, then add the juice of two 
 lemons, and a small piece of green ginger-root cut in thin 
 slices. Boil gently for ten minutes, and stand aside until 
 wanted. When the citron has hardened, put it cold into 
 the jars, bring the syrup again to a boil, and strain it over 
 the citron. 
 
 Watermelon-rind and pumpkin may be preserved in 
 the same manner. 
 
 CURRANTS 
 Currants may be preserved precisely the same as Cherries. 
 
 White currants if properly done are delicious. 
 
 DAMSONS 
 
 One pound of granulated sugar to every pound of damsons. 
 Pick the stems from the damsons, put them into stone jars 
 with the sugar sprinkled between each layer of damsons. 
 Cover the jars and stand them in a kettle of cold water ; 
 bring slowly to boiling-point, and then simmer very gently 
 until the damsons are tender without being broken. Pour 
 off the juice and boil it rapidly fifteen minutes. Put the 
 damsons carefully into tumblers or jars, strain the juice 
 through a jelly-bag and pour it over. Stand aside to cool. 
 When cold, cover the tops with tissue paper, brush over 
 with the white of an egg y and stand aside to dry. Keep in 
 a cool, dark place. 
 
 DEWBERRIES 
 Dewberries may be preserved precisely the same as Black- 
 berries. 
 
 GINGER 
 Take green ginger-root, pare it carefully with a sharp knife, 
 throwing each piece, as you finish it, into a pan of cold 
 
CANNING AND PRESERVING 23 
 
 water. When all is finished, drain, put it in a porcelain - 
 lined kettle, cover with cold water, and bring to boiling- 
 point. Drain, throw it into cold water for a few moments, 
 then cover again with boiling water, bring to a boil, drain, 
 throw again into cold water. Again cover with boiling 
 water, and simmer until the ginger is perfectly tender. 
 Drain, and throw into cold water for an hour. To every pound 
 of ginger allow one pound of sugar and one pint of water. 
 Put the sugar and water in a porcelain-lined kettle and stir 
 until the sugar is dissolved, then bring quickly to a boil. 
 Beat the whites of two eggs in a half- cup of cold water until 
 slightly frothy, then stir them into the boiling syrup. Boil 
 and skim until clear, then stand aside to cool. Drain the 
 ginger and dry it on a soft towel ; throw it in the syrup, and 
 stand away for two days. At the end of that time drain the 
 syrup from the ginger, boil, and when cool pour it again over 
 the ginger. Stand aside for twenty-four hours. Repeat 
 this every day for five days, the fourth day heating the 
 ginger in the syrup. When finished, put it into jars and 
 cover closely. 
 
 GREENGAGES 
 
 Weigh the greengages, and to each pound allow a pound of 
 sugar. Put them in boiling water for a few moments, until 
 the skins come off easily. Peel, and throw them into a 
 large earthen bowl or jar, sprinkling the sugar between each 
 layer of gages. Stand aside over night. In the morning 
 pour off the juice carefully into a porcelain-lined kettle, 
 bring quickly to a boil, skim it, and then add the gages. 
 Simmer very gently, until tender and clear, about thirty 
 minutes. Take them out one by one with a spoon and 
 spread them on large dishes to cool. Boil the syrup a few 
 minutes longer until thick. When the gages are cool, put 
 
24 CANNING AND PRESERVING 
 
 them into tumblers or jars, pour over the boiling syrup, and 
 seal, or tie up. 
 
 Yellowgages, copper plums, prunes, and blue plums 
 may be preserved in the same manner. 
 
 GOOSEBERRIES (Green) 
 Top and stem the gooseberries, wash in cold water, and 
 drain. To every pound of gooseberries allow one and a 
 quarter pounds of sugar and one and a half pints of water. 
 Throw the gooseberries into a porcelain-lined kettle, cover 
 with boiling water, and stand aside a few moments to scald. 
 Put the sugar and water in another kettle to boil. As soon 
 as its boils, skim and stand aside to cool. When the goose- 
 berries feel tender, take them out carefully with a perforated 
 skimmer, and slide them carefully into a pan of cold water. 
 Let stand a few minutes, then lift them again with the 
 skimmer and put them carefully into the syrup. Stand over 
 a gentle fire and let simmer slowly for about twenty minutes 
 or until they are quite clear. If the gooseberries seem 
 likely to break, take them out carefully, and allow the syrup 
 to boil a few minutes longer. When done, put carefully 
 into jars or tumblers, and stand aside to cool. When cold r 
 tie up as directed. 
 
 HUCKLEBERRIES 
 
 Wash and drain the huckleberries, then weigh, and to 
 each pound allow three-quarters of a pound of sugar and 
 the juice of half a lemon. Sprinkle one-half the sugar 
 over the berries, and stand aside over night. In the 
 morning drain off the juice, add the remaining sugar and 
 the lemon -juice, and a half-pint of water, stir over the fire 
 until the sugar is dissolved, bring quickly to a boil, skim, 
 add the huckleberries, simmer gently until the berries are 
 
CANNING AND PRESERVING 25 
 
 tender not broken, about thirty minutes. When done, put 
 them in jars or tumblers, and stand aside to cool. When 
 cold, tie up as directed. 
 
 LEMONS 
 
 Select one dozen small lemons that are very ripe, and of 
 uniform size. With a silver knife scoop out a hole from 
 the stem end, and with your little finger loosen the pulp 
 from inside rind, being careful not to disfigure or break 
 the rind. While doing this hold the lemon over a bowl 
 that all the juice may be saved. After you have the pulp 
 entirely loosened, pull it out leaving the rind of the lemon 
 whole. Throw each as it is finished in a pan of cold 
 water, then drain and put in a porcelain-lined kettle. 
 Dissolve an even teaspoonful of salt in two quarts of boil- 
 ing water, pour it over the rinds, and simmer gently until 
 clear and nearly transparent, then drain, and throw them 
 again in cold water for three hours, changing the water every 
 hour, then stand them aside in the water over night. In 
 the morning drain, and cover with boiling water, and 
 simmer gently for one and a half hours, then drain, and 
 weigh the rinds, and to every pound allow one pound of 
 granulated sugar and a half-pint of water. Put the sugar 
 and water in a kettle and stand over the fire, stir until the 
 sugar is dissolved, then bring quickly to a boil and skim, 
 add the lemon-rinds, and all the juice from the pulp. 
 Simmer gently until the rinds are clear and tender, then 
 take them out singly and spread on flat dishes and stand 
 the syrup aside for two days. Then roll four dozen juicy 
 ripe lemons, cut them in halves, and squeeze out all the 
 juice. To each pint of this juice allow one and a quarter 
 pounds of granulated sugar. Put both into a porcelain- 
 lined kettle, and stir over the fire until the sugar is dissolved ; 
 
26 CANNING AND PRESERVING 
 
 then boil rapidly for twenty minutes, or until a thick firm 
 jelly. Try frequently, by placing a spoonful in a saucer, 
 and standing it a moment in a cool place. If it congeals 
 immediately, it is sufficiently done. Fill the lemon rinds 
 with this jelly and stand aside over night to harden. Then 
 put them with the open part downwards into glass jars, and 
 pour over the syrup. Tie up as directed. 
 
 Limes and oranges may be preserved in the same way. 
 
 These are delicious. 
 
 MULBERRIES 
 
 4 pounds mulberries 4^ pounds sugar 
 
 1 quart mulberry-juice 
 
 For the juice : — Put one pound of mulberries and one gill 
 of water in a porcelain-lined kettle, simmer gently until the 
 mulberries are soft, then strain through a fine sieve, press- 
 ing through all the juice. To this juice add the sugar, boil, 
 and skim, then add the mulberries, and simmer very gently 
 for fifteen minutes ; then stand aside over night to cool. 
 In the morning, if the syrup has not jellied, boil again for 
 fifteen minutes, being very careful not to break the mul- 
 berries. Put into jars or tumblers, and stand aside to 
 cool. When cold, tie up as directed. 
 
 PEACHES 
 
 Select large, juicy, ripe freestone peaches. Pare, cut into 
 halves, and remove the stones. Weigh, and to each pound 
 of peaches allow one pound of sugar and a half-dozen 
 peach kernels Put a layer of the peaches in a bowl or 
 jar, then a layer of sugar, then another layer of peaches, 
 than a layer of sugar, and so on until all is used. Cover 
 and stand aside over night. In the morning put the 
 peaches in a porcelain-lined kettle, add the kernels, and 
 
CANNING AND PRESERVING 27 
 
 bring quickly to a boil ; then simmer until the peaches are 
 tender and clear. Lift them carefully, one piece at a time, 
 and put into glass jars or tumblers. Stand aside to cool. 
 When cold, pour over the syrup, and tie up as directed. 
 
 Apricots and nectarines may be done in precisely the 
 same manner. 
 
 PEARS 
 Pears may be preserved in precisely the same manner as 
 Peaches. 
 
 PINEAPPLE 
 Prepare as directed for canning. To each pound of pine- 
 apple allow three-quarters of a pound of sugar. Sprinkle 
 the sugar over the pineapple, and stand aside over night. 
 In the morning put it into a porcelain-lined kettle, bring 
 quickly to a boil, skim, and sim??ier slowly for three-quar- 
 ters of an hour. Put into tumblers, and when cold, tie up. 
 
 QUINCES 
 
 Select large ripe quinces. Wash and wipe them. Pare, 
 core, and cut into slices, or they may be quartered. Throw 
 each piece as finished in water to prevent discoloration. 
 When you have sufficient for the preserving-kettle, put 
 them in and cover with boiling water. Simmer gently 
 until tender. When tender, lift carefully with a skimmer 
 and slide on to flat dishes. Continue boiling the quinces 
 in the same water until all are cooked. Put the parings 
 and rough pieces into the same water in which you have 
 cooked the quinces, and simmer gently one hour, keeping 
 closely covered all the time ; then strain, and measure, and 
 to every pint of this liquid allow one pound of sugar. Stir 
 over the fire until the sugar is dissolved, bring quickly to a 
 boil, boil rapidly ten minutes, skimming as the scum comes 
 
28 CANNING AND PRESERVING 
 
 to the surface. Now put in the quinces, and boil until they 
 are clear, tender and red. If you wish them bright col- 
 ored, keep the kettle closely covered while the quinces are 
 in. When done, lift gently into glasses or jars, give the 
 syrup another boil until it jellies, pour it over the quinces, 
 and stand aside to cool. When cold, tie up as directed. 
 
 RASPBERRIES 
 
 Put three quarts of large red raspberries into a preserving 
 kettle, mash them, and stand over a moderate fire to heat. 
 At the first boil, remove them from the fire and press through 
 a jelly-bag. Measure, and to every pint allow one pound 
 of sugar. Put the sugar and juice into a porcelain -lined 
 kettle and bring quickly to a boil. Boil rapidly ten minutes, 
 and skim until the scum ceases to rise. Then put in three 
 quarts of whole raspberries. Boil rapidly about five minutes, 
 and then stand aside to cool. When cold, bring again to 
 boiling point, then lift carefully by spoonfuls, and put into 
 jars or tumblers. When cold, tie up as directed. 
 
 STRAWBERRIES 
 
 Strawberries may be preserved precisely the same as Rasp- 
 berries. 
 
 TOMATOES (Green) 
 
 Select one peck of green, smooth tomatoes. Wash, and then 
 cover with boiling water, let stand thirty minutes, wipe, 
 and cut into slices. Slice also six large juicy lemons, and 
 carefully remove the seeds. Put the tomatoes in a porcelain- 
 lined kettle, add the lemons, six pounds of sugar, and an 
 even tablespoonful of ground ginger or a small piece of 
 
CANNING AND PRESERVING 29 
 
 ginger-root sliced, add a half-pint of water to prevent 
 burning, cover the kettle, and simmer gently for one and a 
 half hours, skimming carefully. Then stand aside to cool. 
 When cold, bring again to boiling-point, and simmer gently 
 another hour. Then put into small jars or tumblers, and 
 stand aside to cool. When cold, tie up as directed. 
 
 TOMATOES (Ripe) 
 
 Select a half-peck of fine, smooth tomatoes, not over-ripe. 
 Scald, peel, and weigh them, and to each pound of tomatoes 
 allow one pound of sugar, the juice and rind of half a 
 lemon, a small piece of ginger root cut into slices. Put 
 all together in a porcelain-lined kettle, and simmer gently 
 for three hours, then put carefully into tumblers or jars, and 
 stand away to cool. When cold, tie up as directed. 
 
 TOMATOES (Yellow) 
 The small yellow tomatoes, with an equal quantity of grated 
 pineapple and preserved according to the preceding recipe, 
 omitting the lemon and ginger, make most delightful pre- 
 serves. 
 
 MARMALADES OR JAMS 
 
 BARBERRY JAM 
 
 Pick three pounds of barberries from the stalk, put them 
 in a jar or farina-boiler, with three pounds of sugar. Stand 
 the jar in a saucepan of boiling water, and simmer gently 
 until the sugar is dissolved and the berries soft, then stand 
 aside all night. In the morning put them in a porcelain- 
 lined kettle, and simmer slowly for twenty-five minutes, 
 stirring continually. When done, turn into tumblers, and 
 
 \ 
 
30 CANNING AND PRESERVING 
 
 stand aside to cool. When cold, tie tightly with tissue 
 paper, brushed over the top with the white of an egg. 
 
 BLACKBERRY JAM 
 
 Put the blackberries into a porcelain-lined kettle, stand 
 them over a very moderate fire until thoroughly heated, 
 then press them through a sieve. Measure the liquid, and 
 to every pint allow a half-pound of sugar. Put the sugar 
 and liquid back into the kettle, and boil rapidly twenty 
 minutes, stirring occasionally to prevent scorching. Pour 
 into tumblers or jars, and seal the same as fruit jelly. 
 
 RED CURRANT JAM 
 
 Make precisely the same as Barberry Jam, using three- 
 quarters of a pound of sugar to every pound of currants. 
 Black and white currant jam may be made the same. 
 
 GRAPE JAM 
 
 Pulp the grapes; put the skins in one basin and the pulps 
 in another. Pour the pulps in a porcelain-lined kettle, 
 and bring to boiling-point ; then press them through a 
 colander, add the skins, and measure. Finish the same as 
 Blackberry Jam. 
 
 Or, after boiling the twenty minutes, the whole may 
 be pressed through a sieve to make it fine. 
 
 GREEN GRAPE JAM 
 Make precisely the same as Grape Jam, using three-quarters 
 of a pound of sugar to every pint of grapes. 
 
 ORANGE MARMALADE No. I 
 
 (Miss Anna Collins, Philadelphia) 
 
 One dozen of the finest oranges cut into thin slices. Pour 
 
 on these six quarts of water, and let stand twenty-four 
 
CANNING AND PRESERVING 31 
 
 hours. Put to boil in same water, and boil three hours. 
 Add seven pounds of white sugar, and boil until clear. 
 Carefully keep out all seeds and core. Delicious. 
 
 ORANGE MARMALADE No. 2 
 
 (Miss Parloa) 
 Take equal weights of sour oranges and sugar. Grate the 
 yellow rind from one-fourth of the oranges. Cut all the 
 fruit in halves at what might be called the "equator." 
 Pick out the pulp and free it of seeds. Drain off as much 
 juice as you conviently can, and put it on to boil with the 
 sugar. Let it come to a boil ; skim, and simmer for fifteen 
 minutes ; then put in the pulp and grated rind, and boil fif- 
 teen minutes longer. Put away in jelly tumblers. 
 
 PEACH MARMALADE 
 Rub the peaches but do not pare them. Cut them in 
 halves, remove the stones, and to every pound of peaches 
 allow a half-pound of sugar. Put the peaches in a porce- 
 lain-lined kettle, add sufficient water to cover the bottom of 
 the kettle \ cover, and heat slowly to boiling-point ; then 
 stir, and mash the peaches until fine, add the sugar and 
 three or four kernels (to every quart of marmalade) blanched 
 and pounded to a paste. Boil and stir continually for 
 fifteen minutes, then stand over a more moderate fire, and 
 cook slowly twenty minutes longer. Stir occasionally, 
 that it may not scorch. Put away in stone jars. 
 
 Apricot and plum marmalade may be made in the 
 same manner. 
 
 QUINCE MARMALADE No. 1 
 
 Pare, core, and quarter the quinces, saving the parings and 
 cores, rejecting the seeds, cover with cold water, put them 
 
32 CANNING AND PRESERVING 
 
 in a porcelain-lined kettle, and simmer gently thirty 
 minutes. Strain through a fine sieve. Weigh the quinces, 
 and to every pound allow three-quarters of a pound of 
 sugar. Add the sugar to the water in which the parings 
 were boiled, stir until dissolved, add the quinces, and sim- 
 mer gently until tender, about thirty-five minutes. Stir 
 continually, and cook for fifteen minutes longer. Put away 
 in tumblers or small jars. 
 
 QUINCE MARMALADE No. 2 
 
 Pare, core, and slice the quinces, and boil with just enough 
 water to cover them, stirring and mashing the fruit with a 
 wooden spoon until it becomes soft. When you have 
 reduced all to a smooth paste, stir in a scant three-quarters 
 of a pound of sugar for every pound of fruit. Boil ten 
 minutes more, stirring constantly. Take off, and, when 
 cool, put into small jars or tumblers as directed. 
 
 RASPBERRY JAM 
 
 Put six quarts of raspberries in a porcelain -lined kettle, add 
 two quarts and a pint of granulated sugar. Mash the fruit 
 with a long wooden spoon, stand over a quick fire, boil, and 
 stir continually forty minutes. Put away as directed for 
 jams. 
 
 RHUBARB JAM 
 
 Wash the young rhubarb and cut into pieces about an inch 
 long. Do not peel it. Weigh, and to each pound allow 
 three-quarters of a pound of sugar. Put all in a porcelain- 
 lined kettle, bring slowly to a boil, then boil and stir con- 
 tinually for three-quarters of an hour. Put into jars or 
 tumblers, and tie as directed. 
 
CANNING AND PRESER VING 33 
 
 BUTTERS 
 
 APPLE BUTTER 
 This should be made from new cider, fresh from the press, 
 and not yet fermented. Fill a porcelain-lined kettle with 
 cider, and boil until reduced one-half. Then boil another 
 kettleful in the same way, and so continue until you 
 have sufficient quantity. To every four gallons of boiled 
 cider, allow a half-bushel of nice juicy apples, pared, 
 cored, and quartered. The cider should be boiled the day 
 before you make the apple butter. Fill a very large kettle 
 with the boiled cider, and add as many apples as can be 
 kept moist. Stir frequently, and when the apples are 
 soft, beat with a wooden stick until they are reduced to 
 a pulp. Cook and stir continuously until the consistency 
 is that of soft marmalade, and the color is a very dark 
 brown. Have boiled cider at hand in case it becomes too 
 thick and apples if too thin. Twenty minutes before you 
 take it from the fire, add ground cinnamon, and nutmeg to 
 taste. It requires no sugar. When cold, put into stone 
 jars and cover closely. 
 
 PEACH BUTTER 
 
 Select mellow yellow peaches. Pare and stone. Weigh, 
 and to every pound allow three-quarters of a pound of 
 sugar. Put the peaches in a porcelain-lined kettle, heat 
 slowly. Mash and stir the peaches until perfectly smooth, 
 then press through a fine sieve, add the sugar, and boil for 
 fifteen minutes, stirring constantly. Put into small jars, and 
 tie up as directed. 
 
 Plum and pear butter may be made in the same man- 
 ner. 
 
34 CANNING AND PRESERVING 
 
 TOMATO BUTTER 
 
 Scald twenty pounds of ripe tomatoes and remove the skins, 
 put them in a porcelain-lined kettle with four pounds of 
 apples pared, cored, and quartered ; stand over a moderate 
 fire to cook slowly for one hour, stirring occasionally to 
 prevent sticking, then add eight pounds of sugar, the juice 
 of four lemons, and one tablespoonful of powdered ginger. 
 Cook and stir continually until reduced to the consistency 
 of marmalade. Put in tumblers or jars. When cold, tie 
 up as directed. 
 
 FRUIT JELLIES 
 
 APPLE JELLY 
 
 Lady blush or fall pippins are best for jelly. The first 
 make a bright-red jelly, and the latter an almost white 
 jelly. 
 
 Wipe the fruit, cut it into pieces without paring or 
 removing the seeds. Put into a porcelain -lined kettle and 
 barely cover with cold water; cover the kettle, and boil 
 slowly until the apples are very tender ; then drain them 
 through a flannel jelly-bag — do not squeeze, or the jelly 
 will be cloudy. To every pint of this juice allow one pound 
 of granulated sugar. Put the juice into a porcelain -lined 
 kettle, and bring it quickly to a boil ; add the sugar, stir 
 until the sugar is dissolved, then boil rapidly and continu- 
 ously until it jellies, skimming the scum as it comes to the 
 surface ; twenty minutes is usually sufficient, but sometimes 
 I have boiled it thirty-five minutes before it would jelly 
 properly. It is wise to commence testing after fifteen 
 minutes' boiling. To do this, take out one teaspoonful of 
 the boiling jelly, pour it into the bottom of a saucer, and 
 
CANNING AND PRESERVING 35 
 
 stand it in a cold place for a moment ; then scrape it one 
 side with a spoon — if jellied, the surface will be partly 
 solid ; if not, boil a few minutes longer, and try again. 
 As soon as it jellies, roll the tumblers quickly in boiling 
 water, then fill them with the boiling liquid. Stand aside 
 until cold and firm (about twenty-four hours). Then, if 
 you have jelly-tumblers, put on the lids ; if not, cover with 
 two thicknesses of tissue paper, and paste the edges of the 
 paper down over the edge of the tumbler. Then moisten 
 the top of the paper with a sponge dipped in cold water. 
 This moistening stretches the paper, so that when it dries 
 again it shrinks and forms a covering as tight and smooth 
 as bladder skin. I do not recommend jelly being covered 
 with brandied paper, as in my hands it has never been sat- 
 isfactory. The jelly, in cooling, forms its own air-proof 
 covering, and if the top of the tumbler be well secured, it 
 is all that is necessary. Keep in a cool, dark place. 
 
 CRAB APPLE JELLY 
 
 Cut the large Siberian crab apples into halves, and then 
 into quarters, and to every five pounds of apples allow one 
 pint of water. Proceed and finish precisely the same as for 
 Apple Jelly. 
 
 BLACKBERRY JELLY 
 
 The uncultivated blackberries are best for jelly, and should 
 be rather under- than over-ripe. Put the berries into a 
 stone jar, stand it in a kettle of cold water, cover the top 
 of the jar, and heat slowly until the berries are soft. Now 
 put a small quantity at a time into your jelly-bag, and 
 squeeze out all the juice. Measure the juice, and to each 
 pint allow one pound of granulated sugar. Turn the 
 juice into a porcelain-lined kettle, and stand over a brisk 
 
36 CANNING AND PRESERVING 
 
 fire. Put the sugar into ■ earthen dishes and stand in the 
 oven to heat. Boil the juice rapidly and continuously for 
 twenty minutes, then turn in the sugar hastily, stirring all 
 the while until the sugar is dissolved. Dip your tumblers 
 quickly into hot water, watch the liquid carefully, and as 
 soon as it comes again to a boil, take it from the fire and 
 fill the tumblers. 
 
 If the fruit is over-ripe your jelly will never be firm, 
 no matter how long you boil it. 
 
 Follow these directions carefully and you will never 
 fail. 
 
 CHERRY JELLY 
 
 For cherry jelly, use the pie or morello cherry, and pro- 
 ceed the same as for Blackberry Jelly. 
 
 CRANBERRY JELLY 
 
 i quart of cranberries i pound of sugar 
 
 Yz pint of water 
 
 Wash the cranberries, and put them on with the water to 
 boil for ten minutes, then mash and squeeze through a 
 flannel bag. Return the juice to the kettle, add the sugar, 
 boil rapidly and continuously for about fifteen minutes, or 
 until it jellies, and turn out to cool. 
 
 CURRANT JELLY 
 
 Select currants that have been freshly picked and are not 
 too ripe. If they are sandy, wash them, but do not stem. 
 Mash a small quantity at a time in a stone jar, with a 
 potato-masher, squeeze through a flannel bag, then strain 
 again without squeezing, that the liquid may be perfectly 
 clear. Turn the liquid into a porcelain-lined kettle, stand 
 over a brisk fire. Put the sugar into earthen basins, and 
 then in the oven to heat. Boil the juice twenty minutes 
 
CANNING AND PRESERVING 37 
 
 after it begins to boil, then stir in hastily the hot sugar, and 
 stir until the sugar is dissolved, no longer. Skim thor- 
 oughly, bring it quickly to a boil again, and boil two 
 minutes. Dip the tumblers into hot water, fill them with 
 the boiling liquid, and stand away for twenty-four hours 
 to jelly. If it is not then sufficiently jellied, cover the 
 tumblers with common window-glass and stand in the sun 
 several days. Then cover with tissue paper as directed for 
 Blackberry Jelly. 
 
 DAMSON JELLY 
 
 Make precisely the same as Blackberry Jelly. 
 
 GRAPE JELLY 
 
 For this use ripe Concord, Isabella, or Clinton grapes. 
 They should be freshly picked, and with the bloom on. 
 Make precisely the same as Blackberry Jelly. 
 
 GREEN GRAPE JELLY 
 Fox grapes are the best for this. Stem the grapes, put 
 them in a porcelain-lined kettle, barely cover with cold 
 water, and finish the same as Apple Jelly. 
 
 PEACH JELLY 
 
 Pare, stone, and slice the peaches, put them into a stone 
 jar, and to each half-peck of peaches, allow one cup of 
 water. Crack a dozen of the kernels and throw them in 
 with the peaches. Stand the jar in a kettle of boiling 
 water, cover closely, and boil for one hour, stirring until 
 the fruit is well broken, then turn into a flannel jelly-bag, 
 and hang up to drip. To every pound of this juice allow 
 the juice of one lemon and one pound of granulated sugar. 
 Finish the same as Apple Jelly. 
 
38 CANNING AND PRESERVING 
 
 PEAR JELLY 
 
 Make precisely the same as Apple Jelly, using the juice of 
 one lemon to every pint of pear-juice. This is one of the 
 most difficult of all jellies to make. 
 
 PLUM JELLY 
 
 For this use common blue plums. Wash them in cold 
 water, put in a porcelain-lined kettle, and to every half- 
 peck allow a pint of water ; cover the kettle, and heat the 
 plums until soft and tender, then turn into a flannel 
 jelly-bag, and drip slowly until the pulp is dry. Do not 
 squeeze or handle the bag, or the jelly will be cloudy. 
 Finish the same as Apple Jelly. 
 
 QUINCE JELLY 
 
 Wipe the fruit, cut it in halves, then in quarters, remove 
 the seeds, but do not pare. Now cut the quinces into thin 
 slices, and finish the same as Apple Jelly. 
 
 The better way is to use the nice pieces for canning or 
 preserving, and save the parings and knotty pieces for jelly, 
 always rejecting the seeds, as they prevent the jelly from 
 being clear and firm. 
 
 RASPBERRY JELLY 
 
 Make precisely the same as Blackberry Jelly. 
 
 RHUBARB JELLY 
 
 Wash and wipe the stalks, and, without paring, cut into 
 pieces about one inch long, put into a porcelain-lined kettle, 
 allowing one pint of water to every four pounds of rhubarb. 
 Boil to a soft pulp, turn into a jelly-bag, and hang up to 
 drip ; do not squeeze or press. To every pint of this juice 
 allow one pound of sugar. Boil and finish the same as Apple 
 Jelly. 
 
CANNING AND PRESERVING 39 
 
 STRAWBERRY JELLY 
 
 Make precisely the same as Blackberry Jelly. 
 
 TUTTI FRUTTI JELLY 
 
 Take equal quantities of ripe morello cherries, red raspber- 
 ries, currants and strawberries. Stone the cherries, saving 
 all the juice that escapes. Mix all the fruit together, put 
 into a jelly-bag and squeeze thoroughly. Empty the 
 pulp from the bag, wash the bag through several waters, 
 then turn the juice into it and drip slowly without pres- 
 sure. When all has dripped, measure the juice, and to 
 every pint allow one pound of granulated sugar. Turn 
 the juice into a porcelain-lined kettle, and bring quickly 
 to a boil, and then boil rapidly for ten minutes. While this 
 is boiling, stand the sugar in earthen pans in the oven 
 to heat, turn it while hot into the boiling juice, stir until 
 the sugar is dissolved, then boil rapidly again until it jellies, 
 about ten minutes longer. Try by dipping a little in a 
 saucer and standing it in a cool place. If the surface con- 
 geals quickly it is done. Turn while hot into jelly-tumblers, 
 and stand aside to cool. Tie up as directed. 
 
 BRANDY PEACHES 
 
 Take large white or yellow freestone peaches. (They must 
 not be too ripe.) Scald them with boiling water ; cover, 
 and let stand until the water becomes cold. Repeat this 
 scalding, then take them out, lay them on a soft cloth, 
 cover them over with another cloth, and let them remain 
 until perfectly dry. Now put them in stone jars, and cover 
 with brandy. Tie paper over the tops of the jars, and let 
 them remain in this way one week. Then make a syrup, 
 allowing one pound of granulated sugar and a half-pint of 
 water to each pound of peaches. Boil, and skim the syrup, 
 then put in the peaches, and simmer until tender ; then 
 
40 CANNING AND PRESERVING 
 
 take the peaches out, drain, and put them in glass jars. 
 Stand the syrup aside to cool. When cold, mix equal 
 quantities of this syrup and the brandy in which you had 
 the peaches. Pour this over the peaches, and seal. 
 
 DRIED FRUITS 
 
 Fruits for drying should be perfect and quite ripe. If 
 peaches, cut in halves, and take out the stones. It is best 
 not to pare them, but the fur should be thoroughly rubbed 
 with a piece of flannel. Spread them in a single layer on 
 boards, and stand in the hot sun to dry gradually until they 
 turn leather-color, bringing in always before sunset, and 
 never put them out in cloudy or damp weather. A piece of 
 mosquito netting will prevent the flies from reaching them. 
 When dry, put into paper sacks, and hang in a dark, dry, 
 cool place. 
 
 Apples are dried in the same manner, except they must 
 be pared and cut into slices. Pears and quinces the same. 
 
 Plums may be dried the same as peaches. 
 
 Cherries should be stoned before drying. 
 
 All fruits may be dried in the oven, providing the oven 
 is not sufficiently hot to scorch or scald the fruits. This is 
 an excellent way, as the fruit is dried more quickly, and 
 you escape the danger of its being stung by insects. 
 
 CONSERVED FRUITS 
 
 Make a syrup from a pound of sugar, and a half-pint of 
 water ; stir until the sugar is dissolved, then boil quickly 
 about three or* four minutes. Try by dipping a little in 
 cold water ; if it forms a small ball when rolled between 
 the thumb and finger, it has attained the desired degree, 
 known as the "ball." Throw the fruit to be conserved a 
 little at a time into this syrup, let it simmer for a moment, lift 
 
CANNING AND PRESERVING 41 
 
 with a skimmer, draining free from all syrup. Sprinkle sugar 
 thickly over boards or tin pans, place the fruit over it in a 
 single layer, sprinkle over thickly with granulated sugar and 
 place in the oven or sun to dry. When dry, make a syrup as 
 before, and just before it reaches the "ball" degree add the 
 fruit, stir with a wooden spoon until it begins to grain and 
 sticks to the fruit. When cold, sift off the sugar and put 
 out again to dry. When dry, place in boxes in layers 
 between sheets of waxed paper. Keep in a cool, dry place. 
 
 ORANGE AND LEMON-PEEL 
 Take six Florida oranges or the same number of lemons, 
 and take off the peel in quarters, throw into salt water for 
 twenty-four hours, then drain, and throw into clear boiling 
 water, and boil slowly one hour. Drain. Make a syrup 
 from one pound of sugar and one pint of water j boil and 
 skim it. Put in the lemons, bring to boiling-point, then 
 stand away for twenty-four hours. Then drain the syrup 
 from the peels, and spread them on a large dish, stand in 
 the sun or oven for a few hours to partly dry. Then boil 
 the syrup again for fifteen minutes, add the peels and stand 
 away again over night. Repeat this process every day 
 until you find the peels are clear and the syrup has pene- 
 trated them thoroughly. Then drain, sift thickly with 
 granulated sugar, and stand in the sun or oven to dry. 
 Keep in boxes between layers of waxed paper. 
 
 ORANGE PRAWLINGS 
 
 Take the peel from six Havana oranges, cut off the entire 
 white part, leaving only the rind, which cut into small 
 pieces about the size of a straw. Put one pound of sugar 
 and a half-pint of water in a porcelain-lined kettle to 
 boil. When it reaehes the fifth degree, this may be ascer- 
 
42 CANNING AND PRESERVING 
 
 tained by dipping a small skimmer into the syrup, shaking 
 it over the kettle, then blowing through the holes ; if small 
 air bubbles are seen on the other side, it is just right. 
 Throw in the orange peelings and let them boil about one 
 minute, take them from the fire, and stir with a wooden 
 spoon until the sugar grains and hangs about them. Sift 
 off the loose sugar, and when cold separate them. Keep 
 between layers of waxed paper, in boxes. 
 
 These are nice for mince pies or puddings. 
 
 TOMATO FIGS 
 
 Allow to six pounds of tomatoes, three pounds of granu- 
 lated sugar. Select those that are quite ripe, small, and 
 smooth. Scald and remove the skins. Place a layer of 
 the tomatoes in the bottom of a porcelain-lined kettle, strew 
 them thickly with the sugar, and place them over a mode- 
 rate fire. Stew very gently until the sugar appears to have 
 thoroughly penetrated the tomatoes. Lift them carefully 
 one at a time with a spoon, spread them on dishes, and dry 
 in the sun, sprinkling with granulated sugar several times 
 while drying. When perfectly dry, pack in jars with a 
 layer of sugar between each layer of tomatoes. Care must 
 be taken not to let rain or dew fall on them while drying. 
 
SYRUPS 
 
 These are made from the juices of fruit with sufficient 
 quantity of sugar for their preservation, and retaining them 
 in their liquid state. Cooling, delicious drinks, puddings, 
 ice creams, and water-ices may be made from them when 
 the fruits themselves are out of season. 
 
 CURRANT SYRUP 
 
 Mash the currants and stand aside in a warm place for four 
 days. Cover to keep out dust and insects. Then turn 
 into a jelly-bag and let drip slowly. If you wish it very 
 clear, filter through filtering-paper. Measure the juice, and 
 to every pint allow two pounds of granulated sugar. Mix 
 the juice and sugar together until only a small portion 
 settles to the bottom, then pour it into a farina-boiler, place 
 over the fire, and the heat of the water as it boils around 
 will dissolve the sugar. When this has been thoroughly 
 effected, take it from the fire and stand aside to cool. When 
 cold, put into small bottles, fill them to the top, cork tightly, 
 seal, and keep in a dark, cool, dry place. Be very careful 
 that you use only porcelain or granite articles in the 
 making of syrups, as the acids of the fruits will act upon 
 metal and change the bright-red color to a purple. Use a 
 wooden spoon in stirring. Strong heat or boiling also 
 destroys the color and flavor of the syrups. 
 
 <4l) 
 
U CANNING AND PRESERVING 
 
 Cherry and grape syrups may be made in the same 
 manner. 
 
 LEMON SYRUP 
 
 This syrup may be made in the spring when lemons are 
 plentiful and cheap. It is best to buy them by the box as 
 the syrup will keep the entire year. Wipe the lemons with 
 a damp cloth and roll hard under your hand to soften them. 
 Cut in halves and squeeze every particle of juice from them. 
 If the yellow rind or zest of the lemon is liked, they may be 
 rolled in a portion of the sugar. To every quart of juice 
 allow six pounds of granulated sugar. Put the sugar in a 
 large porcelain-lined kettle. Beat the whites of two eggs to a 
 stiff froth, mix gradually with them one quart of clear 
 water, and then add the whole to the sugar. Stir until the 
 sugar is dissolved, then place the kettle over the fire, and 
 boil and skim until the scum ceases to rise. Strain the 
 lemon-juice, add it to the boiling syrup, cover, and boil 
 ten minutes. Stand aside to cool. When cold fill into 
 clean bottles that have been rinsed well with alcohol, cork 
 tightly and seal. 
 
 ORANGE SYRUP 
 
 Make precisely the same as Lemon Syrup, allowing six 
 pounds of sugar to every two quarts of orange-juice. 
 
 PINEAPPLE SYRUP 
 
 Put three pounds of sugar in a porcelain-lined kettle. Beat 
 the white of one egg to a froth, add to it gradually one 
 pint of clear cold water, add this to the sugar, stand it over 
 the fire, and boil and skim until perfectly clear. Stand 
 aside to cool. Pare and grate sufficient Havana pineapples 
 to make three pints of juice, which must be strained care- 
 fully through a flannel bag. Boil the syrup again for ten 
 
CANNING AND PRESERVING 45 
 
 minutes, then add gradually the pineapple-juice, let it come 
 again to a boil, skim, and stand aside to cool. When cold, 
 bottle, cork, and seal. 
 
 QUINCE HONEY 
 
 5 nice quinces, pared and grated 
 
 i pint of water 
 
 5 pounds of granulated sugar 
 
 Stir the grated quinces into the boiling sugar and water. 
 Cook fifteen minutes, pour into glasses, and let cool before 
 covering. 
 
 RASPBERRY SYRUP 
 Mash the berries and stand in a warm place for two or 
 three days, or until fermentation has commenced. If this 
 was omitted the syrup would jelly instead of remaining 
 liquid. To every pint of juice allow two pounds of sugar. 
 Finish precisely the same as Currant Syrup. 
 
 Blackberry syrup may be made precisely the same. 
 
 ROSE SYRUP 
 
 i pound of rose leaves i quart of clear water 
 4 pounds of granulated sugar 
 
 Put the water in a porcelain-lined kettle, bring to boiling 
 point, add the leaves, take from the fire, cover, and stand 
 over night. Then strain through a fine cloth, add the 
 sugar, place in a farina-boiler, and boil until the sugar is 
 thoroughly dissolved. Stand aside to cool, and bottle. 
 Violet syrup may be made in the same way ; first 
 freeing the flowers from stalks and calyx. 
 
 STRAWBERRY SYRUP 
 
 Put two pounds of sugar and a pint of water in a porce- 
 lain-lined kettle, stir until the sugar is dissolved, boil, and 
 
46 CANNING AND PRESERVING 
 
 skim. Stand aside to cool. Mash fresh ripe berries and 
 strain them through a "bag. Bring the syrup to boiling- 
 point and boil rapidly until, when dropped in cold water 
 and rubbed between the thumb and finger, it forms the 
 small "ball." Now add to this a quart and half-pint of 
 strawberry-juice, let it come to a boil, skim, and stand 
 aside to cool. When cold, bottle and seal. 
 
 RASPBERRY VINEGAR 
 
 Put two quarts of raspberries into a stone jar, and pour 
 over them one quart of good cider vinegar. Cover and 
 stand aside for two days, then drain off the liquid without 
 mashing the berries, pour it over a quart of fresh fruit, and 
 stand as before. Do this once more, the last time strain- 
 ing through a muslin bag. Now add one pound of sugar to 
 every* pint of this liquid. Boil slowly five miuutes, skim, 
 let stand fifteen minutes, bottle, and seal. 
 
 Strawberry and blackberry vinegars are made in pre- 
 cisely the same manner. 
 
PICKLING 
 
 SWEET PICKLES 
 
 Sweet pickles may be made from all fruits that can be pre- 
 served, including citron, watermelon-rind, and cucumbers. 
 The syrup should be rich and sufficiently cooked to keep 
 without being hermetically sealed. Smooth-skinned fruits 
 should be well pricked before cooking. 
 
 SPICED PEACHES 
 
 7 pounds of peaches i teaspoonful of ground cloves 
 
 4 pounds of sugar 2 teaspoonfuls of allspice 
 
 1 pint of vinegar 2 teaspoonfuls of cinnamon 
 
 y 2 ounce of ginger-root j£ teaspoonful of ground mace 
 
 Pare the peaches, but do not remove the stones. Put 
 the vinegar and sugar on to boil, Mix the spices and 
 divide them into four parts. Put each into a small square 
 of muslin, tie tightly, and then throw them into the sugar 
 and vinegar. When this mixture is hot, add the peaches ; 
 bring all to boiling-point, take from the fire, and turn 
 carefully into a stone jar. Stand in a cool place over 
 night. Next day, drain all the liquor from the peaches 
 into a porcelain-lined kettle, stand it over a moderate fire, 
 and, when boiling hot, pour it back in the jar over the 
 
 (47) 
 
48 CANNING AND PRESER VING 
 
 peaches. Next day, drain and heat again as before, and do 
 this for nine consecutive days ; the last time boil the liquor 
 down until there is just enough to cover the fruit. Add 
 the fruit to it, bring the whole to a boil, and put in jars or 
 tumblers for keeping. 
 
 The following fruits may be pickled or spiced in the 
 same manner: Apples, Cantaloupes, Cherries, Pears, 
 Plums, Quinces, Watermelon-rind. 
 
 SOUR PICKLES 
 
 For these, use none but the best cider vinegar. Do not boil 
 it, as in this way it is weakened ; bring it only to scalding- 
 point before pouring it over the pickles. A tiny piece of 
 alum scalded with cucumber or gherkin pickles makes them 
 crisp. 
 
 Always prepare pickles in porcelain-lined or granite 
 kettles \ use wooden spoons, never metal. Spice carefully, 
 so that one flavor will not predominate, but will all com- 
 bine to make a pleasant whole. Cucumbers and other 
 pickles are often so strongly flavored with onion, spices, 
 etc., that the original flavor is entirely lost. 
 
 Pickles should be kept in a dark dry place in stone or 
 glass jars. 
 
 Nasturtiums or a small piece of horse-radish thrown 
 in each jar prevents the vinegar from moulding. 
 
 If you wish your cucumbers green, put them into cold 
 vinegar in a porcelain-lined kettle, stand them over a mod- 
 erate fire, and heat slowly until they become green. 
 
 As pickles of all kinds are indigestible, eat sparingly 
 and masticate thoroughly. 
 
CANNING AND PRESERVING 49 
 
 JERUSALEM ARTICHOKES 
 
 Wash and scrape the artichokes, throw them in cold 
 water for two hours, drain, cover with fresh boiling water, 
 and boil until tender, about twenty minutes. Drain, and 
 put them into glass or stone jars. To every quart of arti- 
 chokes allow one pint of cider vinegar, one bay leaf, one 
 slice of onion, four whole cloves, and a blade of mace. 
 Put the vinegar in a porcelain-lined kettle with all the 
 other ingredients, stand it over a moderate fire, and bring 
 slowly to boiling-point, then pour it over the artichokes, 
 and stand away to cool. 
 
 They will be ready to use in twenty-four hours, and 
 will keep two weeks. 
 
 PICKLED BEANS 
 
 String a quarter of a peck of tender green beans, throw 
 them into a kettle of boiling water, add a teaspoonful of 
 salt, and boil twenty-five minutes. When done, drain in 
 a colander, let stand until cold ; then put into glass or 
 stone jars, sprinkle lightly with cayenne, add a tablespoon- 
 ful of whole mustard, a tablespoonful of chopped horse- 
 radish, and cover the whole with good strong cider vine- 
 gar. 
 
 BORDEAUX SAUCE 
 
 (Mrs. Henry Addis) 
 
 i gallon of chopped green i ounce of cloves 
 
 tomatoes i ounce of turmeric 
 
 2 gallons of chopped cabbage i ounce of ginger 
 i ounce of black pepper i ounce of celery-seed 
 
 ^ pound of brown sugar ^ pound of mustard-seed 
 i gill of salt i gallon of vinegar 
 
 Mix the cloves, ginger, turmeric, pepper, celery-seed, mus- 
 tard-seed, sugar and salt together, then add the vinegar; 
 
50 CANNING AND PRESERVING 
 
 pour this over the cabbage and tomatoes turn into a porce- 
 lain-lined kettle, and simmer gently twenty minutes. Put 
 away in glass or stone jars. 
 
 PICKLED CABBAGE 
 
 Chop sufficient cabbage to make one gallon, add to it two 
 good-sized onions chopped fine, two red and two green 
 peppers cut into small strips. Put a layer of this in the 
 bottom of a stone jar, sprinkle with a tablespoonful of salt, 
 then another layer of cabbage, and another spoonful of 
 salt, and so on until all the cabbage is used ; cover and 
 stand away over night. Next day take it out and pres? 
 thoroughly in a colander. Put a layer of the cabbage in 
 the bottom of the jar, sprinkle over a few mustard-seeds 
 and one or two whole cloves, then another layer of cab- 
 bage and mustard-seed, and so on until all the cabbage is 
 in. Do not pack tightly. Cover with good cider vinegar, 
 wait until the vinegar soaks to the bottom of the jar, cover 
 again, and so continue until the cabbage is thoroughly 
 moistened with vinegar, and it is ready for immediate use. 
 Red cabbage may be pickled in the same way, leaving 
 out the peppers. 
 
 CELERY PICKLE 
 
 Select a very solid white head of cabbage and chop suffi- 
 cient to make two quarts, and cut into small pieces the 
 same amount of white celery. Put both in a porcelain -lined 
 kettle, add two tablespoonfuls of salt, a quarter of a pound 
 of white sugar, a quarter of a pound of white mustard seed, 
 a half-ounce of ginger-root, or powdered ginger, and two 
 quarts of good cider vinegar. Stand over a slow fire to 
 simmer until cabbage is tender, about a half hour. When 
 cold, put into stone or glass for keeping. 
 
CANNING AND PRESERVING 51 
 
 CHOW CHOW 
 
 y 2 pound of English mustard % gallon of vinegar 
 ]/ 2 ounce of turmeric i cup of sugar 
 
 2 tablespoonfuls of mustard- i gill of salad oil 
 
 seed i head of cauliflower 
 
 i quart of string beans i quart of tiny cucumbers 
 
 i quart of button onions 
 
 Boil the cauliflower, beans and onions separately until 
 tender. Cover the cucumbers with strong salt water, and 
 soak twenty-four hours. Then mix altogether. Put the 
 vinegar in a porcelain-lined kettle. Mix the mustard and 
 turmeric together, and moisten them with a little cold vine- 
 gar, then stir them into the hot vinegar and stir continu- 
 ously until it begins to thicken ; then add the sugar, 
 mustard-seed, and oil, stir again, and pour this, while hot, 
 over the vegetables. Put away in glass or stone jars 
 
 Cauliflower may be pickled in precisely the same man- 
 ner. 
 
 SMALL CUCUMBER PICKLES 
 Wash and wipe one hundred small cucumbers, and place 
 them in jars. Cover them with boiling brine, strong 
 enough to bear an egg ; let stand twenty-four hours. Then 
 take them out, wipe, place in clean jars, and cover with hot 
 vinegar spiced with an onion, twelve whole cloves, one 
 ounce of mustard seed, and three blades of mace. They 
 will be ready to use in two weeks. 
 
 LEMON PICKLE 
 For this, choose small fruit with a thick rind. Rub the 
 rind well with a piece of flannel ; then slit them down the 
 quarters, but not quite through the pulp, fill these slits with 
 salt and press them together. Stand the lemons upright in 
 an earthen dish for four days ; by this time they will be 
 
52 CANNING AND PRESERVING 
 
 partly covered with brine. Turn them every day for three 
 days longer in this brine. Drain. Add to this brine 
 sufficient cider vinegar to cover the lemons, add one 
 Jamaica pepper, and one ounce of green ginger-root cut 
 into small pieces, bring to boiling-point, skim, and then 
 stand aside to cool. When cold, pour it over the lemons 
 and put away in glass jars. 
 
 MELON MANGOES 
 
 Select small green watermelons or muskmelons. Remove 
 a piece about an inch wide the whole length of the melon ; 
 from this opening remove the seeds with a spoon, and scoop 
 out the soft portion in the centre. Place this melon with 
 the piece taken from it by its side in a tub, and so continue 
 until you have the desired quantity. Make a brine of salt 
 and clear cold water, sufficiently strong to bear an egg ; pour 
 this over the melons, cover, and stand away for twenty- 
 four hours. Drain, keeping each piece carefully with its 
 own melon. 
 
 Make a filling as follows : to every dozen melons 
 allow two hard heads of cabbage chopped fine, add to it, 
 six white onions chopped, a pint of nasturtiums, a teaspoon- 
 ful of ground cinnamon, a teaspoonful of ground cloves, a 
 tablespoonful of chopped horse-radish, a half-teaspoonful 
 of black pepper, a tablespoonful of salt, and mix all well 
 together. Fill this into the melons, press down firmly, put 
 in the piece and tie with twine. When all are thus pre- 
 pared, place them in a stone jar, cover with vinegar, and 
 stand aside twenty-four hours, then place them in a porce- 
 lain-lined kettle, and simmer gently a half-hour, then place 
 them back regularly into the jar, and cover with fresh cold 
 cider vinegar, add a cupful of nasturtiums or a few pieces 
 of horse-radish (this is to prevent moulding), and stand 
 
CANNING AND PRESERVING 53 
 
 away over night. In the morning drain off the vinegar 
 without disturbing the mangoes. Bring the vinegar to 
 boiling-point, pour it again over the mangoes, and when 
 cold, tie up, and keep in a cool, dry place. 
 
 Cucumber mangoes are made in precisely the same 
 manner. 
 
 PEACH MANGOES 
 Select large, freestone peaches. Put them in a stone jar 
 and cover them with brine sufficiently strong to bear an 
 egg, and let stand forty-eight hours, then take them from 
 the brine and throw them into cold water for twenty 
 minutes. Wipe each one carefully without breaking the 
 skin, and with a sharp silver knife remove a small piece 
 from one side and extract the stone. Sprinkle the inside 
 lightly with celery seed. Have ready sufficient grated 
 horse-radish, moistened with vinegar, to fill the peaches. 
 As each peach is filled replace the small piece taken from 
 the side and sew it all around with strong white thread. 
 Stand them in stone or glass jars, as closely together as 
 possible. To every five dozen peaches allow 
 
 i gallon of vinegar 
 i pound of brown sugar 
 f£ teaspoonful of cayenne 
 
 Put the vinegar, sugar and cayenne into a porcelain-lined 
 kettle, bring quickly to a boil, and immediately take off. 
 Pour boiling hot over the peaches. When cold, tie up. 
 They will be ready for use in ten days, and are very good. 
 
 PEPPER MANGOES 
 Cut the tops from one dozen red and one dozen green 
 peppers. Remove the seeds and save the tops. Stand the 
 peppers upright in a tub ; put a teaspoonful of salt in each 
 
64 CANNING AND PRESERVING 
 
 one, cover with cold water, and soak twenty-four hours. 
 Drain. Cut two large heads of cabbage on a cabbage 
 cutter, add to this one teaspoonful of ground cloves, one 
 teaspoonful of ground allspice, four tablespoonfuls of whole 
 mustard and two tablespoonfuls of salt ; mix thoroughly. 
 Stuff the peppers with this mixture. Put on the tops and 
 tie tightly. Stand them upright in stone jars, and cover 
 with cold vinegar. 
 
 TOMATO MANGOES 
 Select smooth, medium-sized green tomatoes. Cut from 
 the top or stem end a piece sufficiently large to allow the 
 removal of the seeds without breaking the tomato. Stand 
 them upright in a tub, with each top by the side of its 
 corresponding tomato, and finish precisely the same as 
 Pepper Mangoes. The flavor of tomato mangoes is im- 
 proved by placing here and there in the jar a pepper 
 mango. 
 
 PICKLED MARTINES 
 
 Take a quarter-peck of young martines, sufficiently tender 
 to puncture easily with a pin. Wash them in cold water, 
 and then place them in a tub. Make a brine sufficiently 
 strong to bear an egg, pour over the martines, cover, and 
 stand aside for three days, then drain, and cover with cold 
 water ; stand twenty-four hours. Drain and wipe dry, put 
 them into a porcelain-lined kettle, cover with good cider 
 vinegar, add a tablespoonful of whole allspice, the same of 
 whole cloves, three bay leaves, and a dozen pepper-corns. 
 Bring the whole quickly to a boil, and boil one minute. 
 Stand aside to cool. When cold, put into jars and tie up. 
 In eight weeks they are ready for use, and are generally a 
 favorite pickle. 
 
CANNING AND PRESER VING 55 
 
 MIXED PICKLES 
 
 y 2 medium-sized head of cabbage 
 4 large roots of celery 
 4 tablespoonfuls of grated horse-radish 
 6 large green tomatoes 
 i large or two small Spanish onions 
 1*4, quarts of vinegar 
 % teaspoonful of powdered alum 
 
 Chop all the vegetables and mix them together. Put a 
 layer about two inches thick in the bottom of a jar, sprinkle 
 it with a tablespoonful of salt, then another layer of vegeta- 
 bles and salt, and so on until all is used. Let stand twenty- 
 four hours, then drain, and press out all the liquor ; cover 
 with boiling water, let stand again ten minutes, then press 
 with your hands until perfectly dry. Add to one quart of 
 vinegar, a quarter-teaspoonful of powdered alum and stir 
 until dissolved. Now put a layer (two inches thick) of the 
 pickles in the bottom of the jar, then sprinkle with mustard 
 seed, black pepper, and the grated horse-radish ; now 
 another layer of pickles, and so on until all is used. Now 
 pour over it the vinegar, let stand two days, and it is ready 
 to use. 
 
 PICKLED NASTURTIUMS 
 Pick the green seeds (after the flower has dropped off) with 
 stems about one and a-half inches long, lay them in mode- 
 rately salted cold water for forty-eight hours. Then lay 
 them in fresh cold water twenty-four hours, drain, pack in 
 bottles or jars and cover with boiling vinegar. Tie up, and 
 stand away at least four weeks before you use them. These 
 may be used as a substitute for capers. 
 
 MOCK OLIVES 
 
 }£ peck of green plums i ounce of white mustard -seed 
 2 quarts of cider vinegar 2 heaping tablespoonfuls of salt 
 
56 CANNING AND PRESERVING 
 
 Add the mustard and salt to the vinegar, pour into a porce- 
 lain-lined kettle, and bring quickly to boiling-point, pour 
 it while boiling over the green plums, and stand away over 
 night. In the morning drain off the vinegar, make it again 
 boiling hot and pour it over the plums. When cold, put 
 into bottles and cork tightly. 
 
 PICKLED ONIONS 
 
 Pour boiling brine over the small button onions, let them 
 stand twenty-four hours, then drain, and cover with hot 
 vinegar spiced to taste. 
 
 PICKLED PARSLEY 
 
 Select perfect curly heads of parsley. Wash thoroughly 
 in salt water, drain, and shake until dry. Put into jars of 
 cold vinegar ; to each quart allow a tablespoonful of chop- 
 ped horse-radish. Cover and stand away for use. This is 
 especially nice for garnishing cold meat dishes when pars- 
 ley is out of season. 
 
 PICKLED PEPPERS 
 
 Take half large green, the remaining half red and yellow 
 mixed (sweet peppers). Make a small incision at the side 
 and carefully remove the seeds without breaking the pep- 
 pers. Make a brine sufficiently strong to float an egg and 
 put the peppers in it, cover, and stand aside for twenty- 
 four hours. Renew the brine and stand away again for 
 twenty-four hours. Now drain, and wash carefully in cold 
 water. To every two dozen peppers, allow a quart of vin- 
 egar and a quart of water, put this in a porcelain-lined 
 kettle, bring to boiling-point, pour over the peppers, and 
 stand aside to cool. When cold, drain, and throw this vin- 
 egar and water away. Bring to a boil sufficient good 
 
CANNING AND PRESERVING 57 
 
 cider vinegar to cover the peppers, pour it over the pep- 
 pers while boiling hot. When cold, tie up for use. 
 
 PICCALILLI 
 
 3 dozen of small cucumbers 
 i small head of white cabbage 
 
 2 quarts of small string beans 
 6 roots of celery 
 
 3 red peppers 
 
 3 green peppers 
 
 2 heads of cauliflower 
 y 2 teaspoonful of ground mace 
 y 2 teaspoonful of ground allspice 
 y 2 teaspoonful of ground ginger 
 
 i teaspoonful of black pepper 
 
 2 ounces of mustard-seed 
 „ i clove of garlic 
 
 Sufficient vinegar to cover 
 
 Chop all the vegetables rather fine, add the garlic pounded, 
 pack into a large stone jar, cover with cold water slightly 
 salted, and stand aside for twenty-four hours. Then drain 
 in a colander and press till dry. Return to the jar and 
 cover with the vinegar boiling hot, to which has just 
 been added the spices. This pickle may be hermetically 
 sealed while hot, or the vinegar reheated for two or three 
 mornings. 
 
 OILED PICKLES 
 
 ioo small cucumbers i quart of onions 
 
 y pound of ground mustard i pint of olive oil 
 
 i teaspoonful of black pepper i ounce of celery-seed 
 
 y pound of whole mustard 2 quarts of vinegar 
 
 Pare the cucumbers and onions, and slice them in thin 
 slices. Put a layer of cucumbers, then a layer of onions, 
 then a heavy sprinkling of salt, then another layer of cu- 
 cumbers, and so continue these alternations. On top, place 
 
58 CANNING AND PRESERVING 
 
 a heavy weight to press them down ; let stand over night, 
 or at least six hours. Then drain off the liquor. Put a 
 tablespoonful of powdered alum in sufficient cold vinegar 
 to cover the pickles, stir until the alum is dissolved, pour 
 this over the cucumbers and onions, and stand aside for 
 four or five hours. Then drain. (This vinegar may be 
 saved to use for other purposes.) Put the cucumbers and 
 and onions into glass or stone jars. Mix the mustard, 
 pepper and celery-seed with the oil, then add gradually the 
 two quarts of vinegar, and pour over the cucumbers and 
 onions. Fasten the jars, and in two weeks the pickles will 
 be ready to use. 
 
 GREEN TOMATO PICKLES 
 
 i peck of green tomatoes, ^ pound of ground mustard 
 sliced i dozen onions, sliced 
 
 i}4 ounces of black pepper i ounce of whole cloves 
 i ounce of whole allspice i ounce of mustard-seed 
 
 Put a layer of tomatoes, then a layer of onions, then a 
 sprinkling of salt, then another layer of tomatoes, and so 
 on; let stand over night. Next morning, drain off all the 
 liquor, put them in a porcelain-lined kettle with all the 
 other ingredients, cover with vinegar, and simmer gently 
 fifteen minutes. Put away in stone or glass jars. 
 
 RIPE TOMATO PICKLES 
 
 Choose small red or yellow tomatoes, prick them with a pin, 
 put in glass or stone jars, add two or three dozen nastur- 
 tium-seeds to each quart of tomatoes, cover with good cold 
 cider vinegar. They will be ready for use in about two 
 weeks and will keep all winter. 
 
 PICKLED WALNUTS 
 
 The walnuts should be gathered when very young and soft, 
 soft enough to be easily pierced with a pin. They should 
 
CANNING AND PRESERVING 59 
 
 be gathered in the middle of the day when the sun is hot 
 upon them. Rub them with a coarse flannel. Then make a 
 brine from salt and water, strong enough to bear an egg, 
 and let them lie in it nine days, changing the brine every 
 other day. At the end of this time, take them out, spread 
 them on large dishes and expose them to the atmosphere 
 for about thirty minutes. Then pour over them boiling 
 water, then take them out one at a time, rub them with a 
 piece of coarse flannel, and pierce them with a large nee- 
 dle in several places. Now place them in glass jars. To 
 every hundred walnuts allow one gallon of vinegar, one 
 ounce of cloves, one ounce of allspice, one ounce of black 
 pepper, a half-ounce of mace, and a half-ounce of nutmeg. 
 Put the spices in the vinegar, and scald in a porcelain ket- 
 tle for fifteen minutes. Then strain the vinegar, and pour 
 it, boiling hot, over the walnuts ; add a large tablespoonful 
 of grated horse-radish, and a cupful of mustard-seed. 
 Cover closely and stand in a cool place. 
 
 TO SALT CUCUMBERS FOR PICKLING 
 
 Choose very small cucumbers as free from spots as possible. 
 Put a layer of cucumbers in the bottom of a cask, then a 
 layer of coarse salt, about a quarter of an inch thick, then 
 another layer of cucumbers, another of salt, and so con- 
 tinue until all the cucumbers are used. Place a board on 
 top of the pickles, on which put a heavy stone to keep 
 the pickles down. If you raise your own cucumbers, gather 
 them early in the morning, or late in the evening, as cut- 
 ting them at midday will wilt the vines. After the stone 
 is placed on the board, pour around about a quart of water 
 to moisten the salt. This with the juice that exudes from 
 the cucumbers should make sufficient brine to cover. A 
 
60 CANNING AND PRESERVING 
 
 new supply of cucumbers may be added ; simply remove 
 the board and stone, and arrange in layers as before. A 
 few cabbage leaves or horse-radish tops may be placed 
 underneath the board. This will prevent moulding. 
 When the cask is nearly full, tuck a cloth closely around the 
 edges, place board and weight on top of it, cover the cask, 
 and the cucumbers will keep perfectly for one or two 
 years. 
 
 When wanted for pickling, carefully lift the cloth with 
 the scum, wash the board, the stone, and the cloth in clear 
 warm water. Do not be alarmed at the heavy scum found. 
 With a clean cloth wipe all the scum from the sides of the 
 cask ; take out as many as are wanted, return the cloth, 
 board and weight, and cover closely as before. 
 
 Place the cucumbers taken out in a large vessel of cold 
 water, soak three days, changing the water each day, then 
 drain and wipe carefully, without bruising. Put a porce- 
 lain-lined kettle over the fire and fill half full of good cider 
 vinegar, add as many cucumbers as the vinegar will cover, 
 let the whole come to a boil, turning the cucumbers several 
 times with a wooden spoon to prevent those in the bottom 
 from becoming soft. After they are thoroughly heated, 
 drain, and put them in a stone jar. Throw this vinegar 
 away. Cover the cucumbers with fresh cold vinegar; 
 spices may be added to taste. A tablespoonful of chopped 
 horse-radish will prevent moulding. They will be ready 
 for use in about a week. 
 
 String beans and green tomatoes sliced may be pre- 
 pared in precisely the same manner. 
 
CANNING AND PRESERVING 61 
 
 PICKLED CORN 
 
 Corn, Lima beans and string beans may be packed in salt 
 precisely the same as cucumbers, and after soaking twenty- 
 four hours, may be cooked the same as green vegetables, 
 changing the water once or twice while boiling. 
 
 Many like this way of preserving vegetables better than 
 canning. 
 
 The following is a list of vegetables, etc., and their 
 season for pickling : 
 
 Artichokes — July and August. 
 Beans — July and August. 
 Cabbage — September. 
 Cabbage, red — September. 
 Cauliflower — August and September. 
 Celery — October and November. 
 Cucumbers — July to middle of August. 
 Martines — July and August. 
 Muskmelons — First to middle of September. 
 Nasturtiums — August and September. 
 Onions — August. 
 Parsley — October. 
 Peppers — August . 
 Tomatoes, green — September. 
 Tomatoes, ripe — August. 
 
 Walnuts— The early part of July, or the first week the 
 walnuts form. 
 
CATSUPS 
 
 CUCUMBER CATSUP 
 
 For this, choose large, ripe cucumbers. Pare, remove the 
 seeds, and grate. To every pint of this pulp allow : 
 
 ^ pint of cider vinegar 
 
 % teaspoonful of cayenne 
 i teaspoonful of salt 
 2 heaping tablespoonfuls of grated 
 horse-radish 
 
 Drain the grated cucumber in a colander, then mix with 
 all the other ingredients. Bottle and seal. 
 
 MUSHROOM CATSUP 
 Take freshly gathered mushrooms and examine them care- 
 fully to see that they are all right. Wipe them, but do not 
 wash. Put a layer of the mushrooms in the bottom of an 
 earthen dish, then sprinkle well with salt, then another 
 layer of mushrooms, another of salt, and so on alternately ; 
 cover with a folded towel, and stand in a very warm place 
 for twenty-four hours ; then mash and strain through a 
 coarse bag. To every quart of this liquor add one ounce 
 of pepper-corns, and boil slowly in a porcelain-lined kettle 
 for thirty minutes ; then add a quarter-ounce of whole 
 allspice, a half-ounce of sliced ginger-root, one dozen whole 
 cloves, and three blades of mace, Boil fifteen minutes 
 
 (63) 
 
CANNING AND PRESERVING 63 
 
 longer. Take from the fire and stand aside to cool. When 
 cold, strain through flannel, and put into small bottles, 
 filling to the very top. Cork tightly and dip in sealing- 
 wax. 
 
 TOMATO CATSUP No. i 
 (Prof. Rachel Bodley) 
 Cut ripe tomatoes into thin slices ; then put into a stone 
 jar a layer of tomatoes and a layer of salt, and stand aside 
 for three days. Then press through a sieve, add vinegar, 
 and spice to taste, bottle and seal. 
 
 TOMATO CATSUP No. 2 
 
 For catsup, use tomatoes that are solid and free from decay. 
 They should be gathered in August, as later in the season 
 the lose their flesh, become watery and acid. 
 
 1 bushel of ripe tomatoes 2 ounces of mustard 
 y 2 gallon of vinegar 1 ounce of ginger 
 
 y 2 pound of sugar y 2 ounce of cloves 
 
 y 2 pint of salt }i ounce of cayenne 
 
 i~y ounces of black pepper y ounce of powdered 
 1 y ounces of allspice assafetida 
 
 1 pint of alcohol 
 
 Put the tomatoes on to boil, boil gently a half-hour, then 
 press them through a sieve to remove the seeds and skins. 
 Return this liquid to the kettle (which should be porcelain- 
 lined), and boil down to one and a half gallons ; then add 
 the vinegar and evaporate to one and three-quarter gallons ; 
 then add the sugar, salt and spices , stir until thoroughly 
 mixed. Put the assafetida into a teacup, add to it two 
 tablespoonfuls of the catsup, stir until thoroughly mixed, 
 then turn it into the kettle, stir continually until the catsup 
 comes to a boil, then take it from the fire and add the 
 alcohol. Bottle and seal while hot. 
 
64 CANNING AND PRESERVING 
 
 This recipe has been in constant use in my own family 
 for years, and is pronounced, by those who have used it — 
 perfect. 
 
 COLD TOMATO CATSUP 
 
 Peel and chop very fine a half-peck of ripe tomatoes. 
 Drain them in a colander, then turn them into an earthen 
 vessel and add a half-cup of grated horse-radish, one cup 
 of salt, one cup of black and white mustard-seed mixed, 
 two tablespoonfuls of black pepper, two red peppers and 
 two roots of celery chopped fine, two teaspoonfuls of celery- 
 seed, one cup of nasturtiums chopped fine, one cup of 
 brown sugar, two tablespoonfuls of ground cloves, two 
 tablespoonfuls of ground allspice, a teaspoonful of cinna- 
 mon, a teaspoonful of mace, and one quart of cider vinegar. 
 Mix all well together, bottle, and seal. 
 
 WALNUT CATSUP 
 
 Take one hundred green walnuts that are young enough to 
 be pierced through easily with a pin. Pierce each walnut 
 in five or six places, then put them in an earthen vessel, 
 cover with a half-pound of salt and two quarts of vinegar. 
 Cover and stand aside for six days, mashing with a potato- 
 masher and stirring every day. At the end of that time, 
 strain off and squeeze every drop of liquor from the walnuts. 
 Add a half-pint of vinegar to the remaining husks, beat 
 them with a potato-masher and squeeze again. Turn all 
 this liquor into a porcelain-lined kettle, add to it one ounce 
 of whole pepper-corns, forty whole cloves slightly bruised, 
 a quarter-ounce of whole mace, a quarter-ounce of nutmeg 
 cut in thin slices, a small root of horse-radish cut in slices, 
 one blade of garlic chopped, one long red pepper, a half- 
 pound of anchovies, and a quarter-ounce of green ginger- 
 
CANNING AND PRESERVING 65 
 
 root cut in slices. Bring this mixture slowly to a boil, cover 
 the kettle closely, and boil slowly a half-hour. Then 
 strain through a cloth and stand aside to cool. When cold, 
 add one pint of port wine ; bottle, cork tightly, and seal. 
 This should stand three or four months before using. 
 
 MIXED SAUCE 
 
 i gill of walnut catsup 
 
 4 tablespoonfuls of essence of anchovy 
 
 y 2 ounce of grated lemon-peel 
 
 y 2 ounce of garlic 
 
 i ounce of horse-radish 
 
 y ounce of black pepper 
 
 i even teaspoonful of celery-seed 
 
 i even teaspoonful of curry powder 
 
 i gill of mushroom catsup 
 
 ]/ 2 pint of port wine 
 
 Pound or grind the celery-seed ; grate the horse-radish, 
 and mix all the ingredients together. Bottle and cork 
 tightly, and shake well every day for two weeks, then strain 
 through a very fine muslin, bottle, cork, and seal. This 
 is a very relishing sauce, and very wholesome. 
 
 IMITATION OF WORCESTERSHIRE SAUCE 
 
 Add to one quart of vinegar three-quarters of an ounce of 
 cayenne, three cloves of garlic chopped fine, five anchovies 
 mashed, twelve whole cloves bruised, and two blades of 
 mace. Cover, and stand aside over night. Next day, rub 
 through a fine sieve, strain, add one gill of port wine, put 
 it in a demijohn, cork, and stand aside for ten days ; then 
 bottle, cork, and seal. 
 
FLAVORED VINEGARS 
 
 CELERY VINEGAR 
 
 ^ pound of celery-seed 
 i quart of cider vinegar 
 i teaspoonful of salt 
 2 teaspoonfuls of granulated sugar 
 
 Mix all the ingredients together, put in a porcelain-lined 
 kettle and bring to boiling-point. When cold, put in a large 
 bottle, and shake every day for two weeks. Then strain 
 through a fine cloth or filter, bottle, and cork tightly. 
 
 CHILI VINEGAR 
 
 This is made by infusing fifty of the small foreign bird- 
 peppers (small red and yellow peppers about one inch long) 
 in one pint of the best white wine vinegar for two weeks. 
 
 HORSE-RADISH VINEGAR 
 (Marion Harland) 
 
 6 tablespoonfuls of scraped or 
 
 grated horse-radish 
 I tablespoonful of white sugar 
 i quart of vinegar 
 
 Scald the vinegar ; pour boiling hot over the horse-radish. 
 Steep a week, strain and bottle. 
 
 (66) 
 
CANNING AND PRESER VING 67 
 
 ONION VINEGAR 
 
 i quart of vinegar 2 teaspoonfuls of white sugar 
 
 1 teaspoonful of salt 2 large Spanish onions 
 
 Grate the onions, mix with them the salt and sugar, let 
 stand two hours, and add the vinegar. Turn into bottles, 
 and shake every day for two weeks. Then strain through 
 a fine cloth, bottle, and cork. 
 
 This maybe used for salads, etc., where a very delicate 
 onion flavor is desired. 
 
 TARRAGON VINEGAR 
 
 Put into a wide-mouthed bottle one cup of freshly-gathered 
 tarragon leaves, cover with a quart of good cider vinegar ; 
 cork the bottle and stand aside for two weeks, shaking fre- 
 quently ; then strain and squeeze through a flannel bag. 
 Pour into small bottles, cork, and keep in a cool place. 
 
 This is an agreeable addition to all salad and fish 
 sauces. 
 
 SALAD VINEGAR 
 
 For daily use for French dressing a spiced vinegar gives 
 zest to the salad. Mash two cloves of garlic, grate one 
 onion, add a quarter teaspoonful of celery seed, one 
 whole clove, and four bay leaves. Cover with one quart 
 of good vinegar and fasten. Shake each day for three 
 weeks and strain. Bottle for use. 
 
POWDERS AND DRIED HERBS 
 
 CURRY POWDER 
 
 3 ounces of turmeric i ounce of mustard 
 
 3 ounces of coriander-seed y 2 ounce of allspice 
 
 i ounce of black pepper y 2 ounce of cardamon-seed 
 
 i ounce of ginger y ounce of cumin-seed 
 
 Pound all the ingredients in a mortar until reduced to a fine 
 powder. Sift, bottle, and cork. 
 
 GUMBO FILLET POWDER 
 
 Take the very young tender leaves of the sassafras, spread 
 them out on white paper, and dry in a cool, dry, airy 
 place. When dry, pound in a mortar, press through a hair 
 sieve, and keep in a closely corked bottle. 
 
 RAGOUT POWDER 
 
 y 2 ounce of ground mustard y ounce of nutmeg, grated 
 y ounce of ground mace fa ounce of black pepper 
 
 *4 ounce of ground cloves y 2 ounce of dried lemon-peel, 
 
 V 
 
 /4 
 
 ounce of ground ginger grated 
 
 i ounce of salt Dash of cayenne 
 
 Mix all well together, rub through a fine sieve, bottle, and 
 cork. 
 
 A teaspoonful of this powder added to a sauce or 
 ragout gives an agreeable flavor 
 
 (68) 
 
CANNING AND PRESERVING 69 
 
 SOUP POWDER 
 
 Take of lemon-peel, thyme, sweet marjoram and parsley- 
 one ounce each. Dry carefully in a warm oven; then 
 pound in a mortar, and rub through a fine sieve, then add 
 one drachm of powdered celery-seed. Bottle and cork. 
 One teaspoonful of this may be added to each quart of soup. 
 
 TO DRY HERBS 
 
 It is of the utmost importance to pick or purchase the herbs 
 when in the highest state of perfection, this is when full of 
 juice, just before flowering. They should be gathered on a 
 dry day. Cleanse thoroughly from dust and dirt, cut off 
 the roots, spread on brown paper, and put them in a warm 
 oven, that they may dry quickly to preserve their flavor. 
 Great care must be taken that they do not burn. When 
 dry, rub the leaves from the stems, put into bottles or jars, 
 and cork tightly. They should be perfectly cold before 
 bottling. 
 
 SOUP COLORING AND FLAVORING 
 
 Chop fine one onion, one carrot, a parsnip, a sweet potato, 
 two cloves of garlic, add a half teaspoonful sage, same of 
 parsley, a half teaspoonful of allspice, a red pepper. Burn 
 very brown a cup of sugar by stirring it dry over the fire 
 until it melts and burns ; add an equal quantity of water, 
 cook a moment and add the vegetables and spices. Cover 
 and simmer very slowly for a half hour, strain and bottle. 
 Use a half teaspoonful to color sauces and soups. 
 
70 CANNING AND PRESERVING 
 
ADDITIONAL RECIPES 71 
 
72 CANNING AND PRESERVING 
 
ADDITIONAL RECIPES 78 
 
74 CANNING AND PRESERVING 
 
INDEX 
 
 Apple Butter 
 
 33 
 
 Canned Corn 
 
 IS 
 
 Jelly 
 
 34 
 
 Currants 
 
 12 
 
 Apples, Canned 
 
 11 
 
 Currants and Rasp- 
 
 
 Canned with Pineapple 11 
 
 berries 
 
 13 
 
 Canned with Quinces 
 
 11 
 
 Damsons 
 
 13 
 
 Dried 
 
 40 
 
 Dewberries 
 
 13 
 
 Preserved 
 
 19 
 
 Elderberries 
 
 13 
 
 Spiced 
 Apricot Marmalade 
 
 48 
 
 Fruits 
 
 11 
 
 31 
 
 Gooseberries, Green 
 
 14 
 
 Apricots, Canned 
 
 12 
 
 Gooseberries, Ripe 
 
 14 
 
 Preserved 
 
 27 
 
 Greengages 
 
 13 
 
 Asparagus, Canned 
 
 17 
 
 Huckleberries 
 
 14 
 
 
 
 Lima Beans 
 
 17 
 
 Barberry Jam 
 
 29 
 
 Peaches, No. 1 
 
 14 
 
 Beans, Canned 
 
 17 
 
 Peaches, No. 2 
 
 14 
 
 Lima, Salted 
 
 61 
 
 Pears 
 
 15 
 
 Pickled 
 
 49 
 
 Peas 
 
 17 
 
 Blackberries, Canned 
 
 12 
 
 Pineapple 
 
 15 
 
 Preserved 
 
 20 
 
 Plums, Blue 
 
 16 
 
 Blackberry Jam 
 
 30 
 
 Plums, Large 
 
 16 
 
 Jelly 
 
 35 
 
 Quinces 
 
 16 
 
 Syrup 
 
 45 
 
 Raspberries 
 
 16 
 
 Vinegar 
 
 46 
 
 Strawberries, No. 1 
 
 17 
 
 Black Currant Jam 
 
 30 
 
 Strawberries, No. 2 
 
 17 
 
 Blue Plums, Canned 
 
 16 
 
 Tomatoes 
 
 18 
 
 Preserved 
 
 24 
 
 Tomatoes, Whole 
 
 18 
 
 Bordeaux Sauce 
 
 49 
 
 Vegetables 
 Yellowgages 
 
 17 
 
 Brandy Peaches 
 
 39 
 
 13 
 
 Butter, Apple 
 
 33 
 
 Canning 
 
 9 
 
 Peach 
 
 33 
 
 Cantaloupes, Spiced 
 Catsup, Cucumber 
 
 48 
 
 Pear 
 
 33 
 
 62 
 
 Plum 
 
 33 
 
 Mushroom 
 
 62 
 
 Tomato 
 
 34 
 
 Tomato, No. 1 
 
 63 
 
 Butters 
 
 33 
 
 Tomato, No. 2 
 
 63 
 
 
 
 Tomato, Cold 
 
 64 
 
 Cabbage, Pickled 
 
 50 
 
 Walnut 
 
 64 
 
 Red, Pickled 
 
 50 
 
 Catsups 
 Cauliflower, Pickled 
 
 62 
 
 Canned Apples 
 
 11 
 
 51 
 
 Apples and Pineapple 
 
 11 
 
 Celery Pickle 
 
 50 
 
 Apples and Quinces 
 
 11 
 
 Vinegar 
 
 66 
 
 Apricots 
 
 12 
 
 Cherries, Canned 
 
 12 
 
 Asparagus 
 
 17 
 
 Dried 
 
 40 
 
 Beans 
 
 17 
 
 Preserved * 
 
 21 
 
 Blackberries 
 
 12 
 
 Spiced , 
 Cherry Jelly 
 
 48 
 
 Cherries 
 
 12 
 
 36 
 
 
 
 (75) 
 
 
76 
 
 INDEX 
 
 Cherry Syrup 
 Chili Vinegar 
 
 44 
 
 Horse-Radish Vinegar 
 
 66 
 
 66 
 
 Huckleberries, Canned 
 
 14 
 
 Chow Chow 
 
 51 
 
 Preserved 
 
 24 
 
 Citron, Preserved 
 
 21 
 
 
 
 Conserved Fruits 
 
 40 
 
 Jam, Barberry 
 
 29 
 
 Copper Plums, Preserved 
 
 24 
 
 Blackberry 
 
 30 
 
 Corn, Canned 
 
 18 
 
 Currant, Black 
 
 30 
 
 Pickled 
 
 61 
 
 Currant, Red 
 
 30 
 
 Salted 
 
 61 
 
 Currant, Whit© 
 
 30 
 
 Crab Apple Jelly 
 
 35 
 
 Grape 
 
 30 
 
 Crab Apples, Preserved 
 
 20 
 
 Green Grape 
 
 30 
 
 Cranberry Jelly 
 
 36 
 
 Raspberry 
 Rhubarb 
 
 32 
 
 Cucumber Catsup 
 
 62 
 
 32 
 
 Mangoes, 
 Pickles, Small 
 
 53 
 
 Jams 
 
 29 
 
 51 
 
 Jellies 
 
 34 
 
 Cucumbers, To Salt for Pickling 59 
 
 Jelly, Apple 
 
 Blackberry 
 
 34 
 
 Currant Jam 
 
 30 
 
 35 
 
 Jelly 
 
 36 
 
 Cherry 
 Crab Apple 
 
 36 
 
 Syrup 
 
 43 
 
 35 
 
 Currants, Canned 
 
 12 
 
 Cranberry 
 
 36 
 
 Canned with Rasp- 
 
 
 Currant 
 
 36 
 
 berries 
 
 13 
 
 Damson 
 
 37 
 
 Preserved 
 
 22 
 
 Grape 
 
 37 
 
 Curry Powder 
 
 68 
 
 Green Grape 
 
 37 
 
 
 
 Peach 
 
 37 
 
 Damson Jelly 
 
 37 
 
 Pear 
 
 38 
 
 Damsons, Canned 
 
 13 
 
 Plum 
 
 38 
 
 \ Preserved 
 
 22 
 
 Quince 
 
 38 
 
 Dewberries, Canned 
 
 13 
 
 Raspberry 
 
 38 
 
 Preserved 
 
 22 
 
 Rhubarb 
 
 38 
 
 Dried Apples 
 Cherries 
 
 40 
 
 Strawberry 
 
 89 
 
 40 
 
 Tutti Frutti 
 
 39 
 
 Fruits 
 
 40 
 
 Jerusalem Artichokes 
 
 49 
 
 Herbs 
 
 68 
 
 
 
 Peaches 
 
 40 
 
 Kettle, Preserving 
 
 10 
 
 Pears 
 
 40 
 
 
 
 Plums 
 
 40 
 
 Large Plums, Canned 
 
 16 
 
 Quinces 
 
 40 
 
 Lemon Peel 
 
 41 
 
 
 
 Pickle 
 
 51 
 
 Elderberries, Canned 
 
 13 
 
 Syrup 
 Lemons, Preserved 
 
 44 
 
 
 
 25 
 
 Flavored Vinegars 
 
 66 
 
 Lima Beans, Canned 
 
 17 
 
 Fruit Jellies 
 
 34 
 
 Limes, Preserved 
 
 26 
 
 Fruits, Canned 
 
 11 
 
 
 
 Conserved 
 
 40 
 
 Mangoes, Cucumber 
 
 53 
 
 Dried 
 
 40 
 
 Melon 
 
 52 
 
 Preserved 
 
 19 
 
 Peach 
 
 53 
 
 
 
 Pepper 
 
 53 
 
 Ginger, Preserved 
 
 22 
 
 Tomato 
 
 54 
 
 Gooseberries, Green, Canned 
 
 14 
 
 Marmalade, Apricot 
 
 31 
 
 Green, Preserved 
 
 24 
 
 Orange, No. 1 
 
 30 
 
 Ripe, Canned 
 
 14 
 
 Orange, No. 2 
 Peach 
 
 31 
 
 Grape Jam 
 
 30 
 
 31 
 
 Jelly 
 
 37 
 
 Plum 
 
 31 
 
 Syrup 
 
 44 
 
 Quince, No. 1 
 
 31 
 
 Greengages, Canned 
 
 13 
 
 Quince, No. 2 
 
 32 
 
 Preserved, 
 
 23 
 
 Marmalades or Jams 
 
 29 
 
 Green Grape Jam 
 
 30 
 
 Martines, Pickled 
 
 54 
 
 Jelly 
 
 37 
 
 Melon Mangoes 
 Mixed Pickles 
 
 52 
 
 Green Tomatoes, Preserved 
 
 28 
 
 55 
 
 Gumbo Billet Powder 
 
 68 
 
 Mixed Sauce 
 
 65 
 
 
 
 Mock Olives 
 
 55 
 
 Herbs, To Dry 
 
 68 
 
 Mulberries, Preserved 
 
 26 
 
 Honey, Quince 
 
 45 
 
 Mushroom Catsup 
 
 « 
 

 INDEX 
 
 77 
 
 Nasturtiums, Pickled 
 
 55 
 
 Plum Marmalade 
 
 31 
 
 Nectarines, Preserved, 
 
 27 
 
 Plums, Blue, Canned 
 
 16 
 
 
 
 Blue, Preserved, 
 
 24 
 
 Oiled Pickles 
 
 57 
 
 Copper, Preserved 
 
 24 
 
 Oil Stoves 
 
 10 
 
 Dried 
 
 40 
 
 Olives, Mock 
 
 55 
 
 Spiced 
 
 48 
 
 Onion Vinegar 
 
 67 
 
 Powder, Curry 
 
 68 
 
 Onions, Pickled 
 
 56 
 
 Gumbo Fillet 
 
 68 
 
 Orange and Lemon-Peel 
 
 41 
 
 Ragout 
 
 68 
 
 Orange Marmalade, No. 1 
 
 30 
 
 Soup 
 Powders and Dried Herbs 
 
 69 
 
 Marmalade, No. 2 
 
 31 
 
 68 
 
 Prawlings 
 
 41 
 
 Preserved Apples 
 
 19 
 
 Syrup 
 
 44 
 
 Apricots 
 Blackberries 
 
 27 
 
 Oranges, Preserved 
 
 26 
 
 20 
 
 
 
 Cherries 
 
 21 
 
 Parsley, Pickled 
 
 Peach Butter 
 
 56 
 
 Citron 
 
 21 
 
 33 
 
 Crab Apples 
 
 20 
 
 Jelly 
 
 37 
 
 Currants 
 
 22 
 
 Mangoes 
 
 53 
 
 Currants, White 
 
 22 
 
 Marmalade 
 
 31 
 
 Damsons 
 
 22 
 
 Peaches, Brandy 
 
 39 
 
 Dewberries 
 
 22 
 
 Canned, No. 1 
 
 14 
 
 Ginger 
 
 22 
 
 Canned, No. 2 
 
 14 
 
 Greengages 
 
 23 
 
 Dried 
 
 40 
 
 Green Gooseberries 
 
 24 
 
 Preserved 
 
 26 
 
 Huckleberries 
 
 24 
 
 Spiced 
 
 47 
 
 Lemons 
 
 25 
 
 Pear Butter 
 
 33 
 
 Limes 
 
 26 
 
 Jelly 
 
 38 
 
 Mulberries 
 
 26 
 
 Pears, Canned 
 
 15 
 
 Nectarines 
 
 27 
 
 Dried 
 
 40 
 
 Oranges 
 Peaches 
 
 26 
 
 Preserved 
 
 27 
 
 26 
 
 Spiced 
 
 48 
 
 Pears 
 
 27 
 
 Peas, Canned 
 
 17 
 
 Pineapple 
 
 27 
 
 Pepper Mangoes 
 Peppers, Pickled 
 
 53 
 
 Plums, Blue 
 
 24 
 
 56 
 
 Plums, Copper 
 
 24 
 
 Piccalilli 
 
 57 
 
 Prunes 
 
 24 
 
 Pickle, Celery 
 
 50 
 
 Pumpkin 
 
 22 
 
 Lemon 
 
 51 
 
 Quinces 
 
 27 
 
 Pickled Beans 
 
 49 
 
 Raspberries 
 
 28 
 
 Cabbage 
 
 50 
 
 Strawberries 
 
 28 
 
 Cabbage, Red 
 Cauliflower 
 
 50 
 
 Tomatoes, Green 
 
 28 
 
 51 
 
 Tomatoes, Ripe 
 
 29 
 
 Corn 
 
 61 
 
 Tomatoes, Yellow 
 
 29 
 
 Martines 
 
 54 
 
 Watermelon-Rind 
 
 22 
 
 Nasturtiums 
 
 55 
 
 Yellowgages 
 
 24 
 
 Onions 
 
 56 
 
 Preserving 
 
 19 
 
 Parsley 
 
 56 
 
 Preserving Kettle 
 
 10 
 
 Peppers 
 
 56 
 
 Prunes, Preserved 
 
 24 
 
 Tomatoes, Green 
 
 58 
 
 Pumpkin, Preserved 
 
 22 
 
 Tomatoes, Ripe 
 
 58 
 
 
 
 Walnuts 
 
 58 
 
 Quince Honey 
 
 45 
 
 Pickles, Cucumber, Small 
 
 51 
 
 Jelly 
 
 38 
 
 Mixed 
 
 55 
 
 Marmalade, No. 1 
 
 31 
 
 Oiled 
 
 57 
 
 Marmalade, No. 2 
 
 32 
 
 Sour 
 
 48 
 
 Quinces, Canned 
 
 16 
 
 Sweet 
 
 47 
 
 Canned with Apples 
 
 11 
 
 Pickling 
 
 47 
 
 Dried 
 
 40 
 
 Season for 
 
 61 
 
 Preserved 
 
 27 
 
 Pineapple, Canned 
 
 15 
 
 Spiced 
 
 48 
 
 Canned with Apples 11 
 
 
 
 Preserved 
 
 27 
 
 Ragout Powder 
 
 63 
 
 Syrup 
 
 44 
 
 Raspberries, Canned 
 
 16 
 
 Plum Butter 
 
 33 
 
 Canned with Cur- 
 
 
 Jelly 
 
 88 
 
 rants 
 
 13 
 
 LofC, 
 
78 
 
 INDEX 
 
 
 Raspberries, Preserved 
 
 28 
 
 Syrup, Rose 
 
 45 
 
 Raspberry Jam 
 Jelly 
 
 82 
 
 Strawberry 
 
 45 
 
 38 
 
 Violet 
 
 45 
 
 Syrup 
 
 45 
 
 Syrups 
 
 43 
 
 Vinegar 
 
 46 
 
 
 
 Red Currant Jam 
 
 30 
 
 Tarragon Vinegar 
 
 67 
 
 Rhubarb Jam 
 
 32 
 
 Tomato Butter 
 
 34 
 
 Jelly 
 
 38 
 
 Catsup, No. 1 
 
 63 
 
 Ripe Tomatoes, Preserved 
 
 29 
 
 Catsup, No. 2 
 
 63 
 
 Rose Syrup 
 
 45 
 
 Catsup, Cold 
 Figs 
 
 Mangoes 
 Pickles, Green 
 
 64 
 42 
 
 54 
 
 Sauce, Bordeaux 
 
 49 
 
 Imitation of Worcester 
 
 
 58 
 
 shire 
 
 65 
 
 Pickles, Ripe 
 
 58 
 
 Mixed 
 
 65 
 
 Tomatoes, Canned 
 
 18 
 
 Season for Pickling 
 
 61 
 
 Green, To Salt, for 
 
 
 Small Cucumber Picklea 
 
 51 
 
 Pickling 
 
 60 
 
 Soup Powder 
 
 69 
 
 Green, Preserved 
 
 28 
 
 Sour Pickles 
 
 48 
 
 Ripe, Preserved 
 Whole, Canned 
 
 29 
 
 Spiced Apples 
 
 48 
 
 18 
 
 Cantaloupes 
 
 48 
 
 Yellow, Preserved 
 
 29 
 
 Cherries 
 
 48 
 
 Tutti Frutti Jelly 
 
 39 
 
 Peaches 
 
 47 
 
 
 
 Pears 
 
 48 
 
 Vegetables, Canned 
 
 17 
 
 Plums 
 
 48 
 
 Vinegar, Blackberry 
 
 46 
 
 Quinces 
 Watermelon-Rind 
 
 48 
 
 Celery 
 
 66 
 
 48 
 
 Chili 
 
 66 
 
 Stoves, Small Oil 
 
 10 
 
 Horse-Radish 
 
 66 
 
 Strawberries, Canned, No. 1 
 
 17 
 
 Onion 
 
 67 
 
 Canned, No. 2 
 
 17 
 
 Raspberry 
 
 46 
 
 Preserved 
 
 28 
 
 Strawberry 
 
 46 
 
 Strawberry Jelly 
 
 39 
 
 Tarragon 
 
 67 
 
 Syrup 
 
 45 
 
 Violet Syrup 
 
 45 
 
 Vinegar 
 
 46 
 
 
 
 String Beans, To Salt, for 
 
 Pickling 
 Sweet Pickles 
 
 
 Walnut Catsup 
 
 64 
 
 60 
 
 Walnuts, Pickled 
 
 58 
 
 47 
 
 Watermelon-Rind, Preserved 
 
 22 
 
 Syrup, Blackberry 
 
 45 
 
 Spiced 
 
 48 
 
 Cherry 
 
 44 
 
 White Currant Jam 
 
 30 
 
 Currant 
 
 43 
 
 White Currants, Preserved 
 
 22 
 
 Grape 
 
 44 
 
 Worcestershire Sauce, Imita- 
 
 
 Lemon 
 
 44 
 
 tion of 
 
 65 
 
 Orange 
 
 44 
 
 
 
 Pineapple 
 
 44 
 
 Yellowgages, Canned 
 
 13 
 
 Quince 
 
 45 
 
 Preserved 
 
 24 
 
 Raspberry 
 
 45 
 
 Yellow Tomatoes, Preserved 
 
 29 
 
 Salad Vinegar 
 
 Sou'p Coloring and Flavoring 
 
 67 
 
SOME OTHER BOOKS 
 
 PUBLISHED BY 
 
 Arnold and Company 
 
 Mrs. Rorer^s Cook Book 
 
 A Manual of Home Economies. By Mrs. S. T. Rorer, 
 Principal of the Philadelphia Cooking School, 
 author of Canning and Preserving, Hot Weather 
 Dishes, etc. 
 
 This is an eminently practical book. It embodies the experi- 
 ence and study of the author in all the years that she has been 
 teaching and lecturing so successfully before the public. 
 The book has become as famous as the author. It is a standard 
 of excellence in that it is full of the brightest things in cookery ; 
 the recipes are absolutely reliable, and the general instructions 
 to housekeepers of the most helpful and necessary character. 
 
 Nearly all cook books assume some knowledge and experi- 
 ence on the part of those who use them, but Mrs. Rorer makes 
 her explanations so clear, and gives such definite directions as 
 to quantities that the beginner has no difficulty in successfully 
 accomplishing all the book calls for. Then there are frequent 
 hints as to the proper use of left-overs, how to market, and in 
 many ways information is given that is alike useful to the 
 experienced cook, as to the tyro in matters culinary. 
 
 The book is full of choice recipes, every one of which has 
 been successfully tested by Mrs. Rorer in class-room and home, 
 and found to come out right. This alone is of incalculable 
 benefit, and ought to commend the book to the favorable con- 
 sideration of every housekeeper. 
 
 i2mo, nearly 600 pages, with portrait of author, and 
 index; water-proof and grease-proof covers, #1.75 
 
Canning and Preserving 
 
 By Mrs. S. T. Rorer, author of Mrs. Rorer's Cook 
 Book, Hot Weather Dishes, etc. 
 
 The only book on the subject worth the name. In it Mrs. 
 Rorer discusses at length the canning and preserving of fruits 
 and vegetables, with the kindred subjects of marmalades, 
 butters, fruit jellies and syrups, drying and pickling. The 
 recipes are clearly and simply given. 
 
 i2mo, with index; cloth covers, 50 cents 
 
 Hot JVeather Dishes 
 
 By Mrs. S. T. Rorer, author of Mrs. Rorer's Cook 
 
 Book, Canning and Preserving, etc. 
 
 Its name tells the whole story. It is the only book of the kind 
 published. Hot weather seems to suspend the inventive faculty 
 of even the best housekeepers, and at a season when the appe- 
 tite needs every help and encouragement, this book will be 
 found of the greatest use. It is full of choice recipes for tempting 
 and dainty dishes, with suggestions for presenting the substan- 
 tials in palatable forms. 
 
 I2mo, with index ; cloth covers, 50 cents 
 
 Home Candy Making 
 
 By Mrs. S. T. Rorer, author of Mrs. Rorer's Cook 
 Book, Canning and Preserving, etc. 
 
 A veritable book of sweets, full of choice recipes, with complete 
 instructions for making the many delicacies that delight both 
 young and old. It is the result of careful practice in teaching- 
 beginners how to make attractive and wholesome varieties of 
 home-made candies. The excellence of the recipes consists 
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 little volume presents a pleasant path to success. 
 
 i2mo, with index ; cloth covers, 50 cents 
 
New Salads 
 
 For Dinners, Luncheons, Suppers and Receptions. 
 With a group of Odd Salads and some Ceylon 
 Salads. By Mrs. S. T. Rorer, author of Mrs. 
 Rorer's Cook Book, Canning and Preserving, etc. 
 
 Here are gathered together a choice lot of original recipes 
 for the proper making and serving of this important dish. 
 Not enough attention is paid to this matter by the average 
 housekeeper, and hence much pleasure and benefit is lost. 
 Mrs. Rorer in her introduction says : 
 
 "A salad made from a succulent green vegetable and 
 French dressing, should be seen on the dinner table in every 
 well-regulated household three hundred and sixty- five times 
 a year. These green vegetables contain the salts necessary 
 to the well being of our blood; the oil is an easily- digested 
 form of fatty matter; the lemon juice gives us sufficient acid; 
 therefore simple salads are exceedingly wholesome. We do 
 not refer here to the highly-seasoned mixtures of meats and 
 vegetables with a heavy mayonnaise dressing. These are 
 rather objectionable. However, if one omits the mustard, 
 seasoning the materials lightly and sensibly, and serves such 
 salads for a lunch or for an evening collation, they are much 
 more wholesome than the average fried dish, upon which 
 many depend for their fatty food. 
 
 *' During the summer, the dinner salad may be composed 
 of any well-cooked green vegetable, served with a French 
 dressing ; string beans, cauliflower, a mixture of peas, turnips, 
 carrots and new beets, boiled radishes, cucumbers, tomatoes, 
 uncooked cabbage, and daintily cooked spinach. In the 
 winter, serve celery, lettuce, endive, chickory, escarole and 
 chervil." 
 
 Long i6mo, with Index; bound in salad-green 
 
 flnfh Cn rpnts 
 
 cloth, 50 cents 
 
Made Over Dishes 
 
 How to transform the materials left over in the prepa- 
 ration of the daily meals into palatable and whole- 
 some dishes. With many new and valuable 
 recipes. By Mrs. S. T. Rorer, author of Mrs. 
 Rorer's Cook Book, Canning and Preserving, etc. 
 
 In her cooking school and on the lecture platform, Mrs. 
 Rorer has always taught the true economy of cooking — the 
 avoidance of waste. No spirit of meanness enters into the 
 purchasing of materials, but her endeavor is to inculcate the 
 idea of getting the most and best out of everything. Waste is 
 extravagance, and that means the depletion of the household 
 income, for which there is no adequate return. To quote her 
 own words : 
 
 11 Economical marketing does not mean the purchase of 
 inferior articles at a cheap price, but of a small quantity of the 
 best materials found in the market ; these materials to be 
 wisely and economically used. Small quantity and no waste, 
 just enough and not a piece too much, is a good rule to remem- 
 ber. In roasts and steaks, however, there will be, in spite of 
 careful buying, bits left over, that, if economically used, may 
 be converted into palatable, sightly and wholesome dishes for 
 the next day's lunch or supper." 
 
 " As meat is the most costly and extravagant of all articles 
 of food, it behooves the housewife to save all left overs and 
 work them over into other dishes. The so-called inferior pieces 
 — not inferior because they contain less nourishment, but infer- 
 ior because the demand for such meat is less — should be used 
 for all dishes that are chopped before cooking, as Hamburg 
 steaks, curry balls, kibbee, or for stews, ragouts, pot roasts, and 
 various others where a sauce is used." 
 
 Long i6mo, with Index ; a companion to New 
 Salads ; bound in cloth, 50 cents 
 
Bread and Bread-Making 
 
 How to make many varieties easily and with the 
 best results. By Mrs. S. T. Rorer, author of 
 Mrs. Rorer's Cook Book, Canning and Pre- 
 serving, etc. 
 
 Bread forms such an important part of the daily fare, 
 that it would seem to be a work of supererogation to do more 
 than simply present this book to the notice of the housewives of 
 the country. A few words, however, as to its purpose, may 
 not be out of place. The object of the work is two-fold. 
 First, to give in a concise and easily-managed form a set of 
 recipes used in every household every day. Secondly, to 
 point out the reasons why failures so often occur, even with 
 perfect recipes, and how to guard against them. 
 
 The book contains a chapter on wheat and how to 
 properly select flour; then follows directions for mixing, 
 kneading, moulding and baking, with a chapter on yeast. 
 The recipes cover the ground of bread-making completely. 
 In the list we find white wheat bread, whole-wheat bread, 
 French and Graham bread, 19th Century, Golden Loaf, 
 Swedish, etc. Then there are the Small Breads, such as 
 Vienna Rolls, Pocket Book Rolls, Crumpets, Muffins, German 
 Horns, Nuns' Puffs, etc. A chapter on Second Cooking of 
 Bread gives us Zwieback, Toasts, Pulled Bread, etc., followed 
 by Quick Breads, Steamed Breads and Sweet Breads. 
 
 Every recipe in the book, with well-selected materials, 
 has been tried by the author, and many times by her pupils, 
 with perfect results. 
 
 Long i6mo, with index ; illustrated with cuts in the 
 
 beautiful three-color process : a companion to 
 
 New Salads and Made Over Dishes ; 
 
 bound in cloth, 50 cents. 
 
Six Little Cookery Books 
 
 By Mrs. S. T. Rorer, A set of charming and 
 beautiful volumes, exquisitely bound in cloth. 
 Designed to meet the special wants of a numer- 
 ous class of housekeepers who are given to 
 entertaining, and are so often at loss to know 
 what and how to prepare for their guests. 
 
 During her extensive lecturing tours, Mrs. Rorer has received 
 many requests from her friends and admirers to issue a set of 
 books touching on the topics contained in the following vol- 
 umes. Here is the first instalment ; more will follow on other 
 subjects. The recipes given in each of these dainty little books 
 are choice and rare, some of them coming from old family 
 records. In her usual clear and concise style, Mrs. Rorer 
 gives full directions as to the successful carrying out of each 
 formula. They will be found a useful addition to the cookery 
 lore of any housewife, and enable her to excel in many little 
 dainty repasts not possible without some such aid. 
 
 Colonial Recipes 
 
 How to Use a Chafing Dish 
 
 Fifteen New Ways for Oysters 
 
 Twenty ^uick Soups 
 
 Sandwiches 
 
 Dainties 
 
 24mo, each volume bound in a separate color of 
 
 beautiful cloth, stamped ; sold separately, 
 
 25 cents per volume 
 
Cakes j Cake Decorations 
 and Desserts 
 
 A Practical Book for Practical Use 
 
 By the celebrated chef, Charles H. King. House- 
 keepers have long wanted such a book. We 
 are glad it is as good a book as it is. Mr. King 
 is a master-hand at the business of decorating and 
 the making of cakes and candies. He tells his 
 methods in his own practical way, and gives 
 abundant recipes. Everything is plain and mat- 
 ter-of-fact so that the beginner need have no 
 trouble, and waste nothing in experiments. 
 It is illustrated by engravings of numerous 
 decorated pieces, and has a silhouette chart for 
 the guidance of the learner. 
 
 Mrs. Rover says of this book : 
 
 " Housewives will find this a great help, and it will be 
 also very valuable to those who are doing catering and cake- 
 making for public uses. It has every virtue necessary for a 
 home manual, is simple, plain, and economical. The plates, 
 so well described, will enable even an inexperienced person 
 after a few trials to ice and decorate a cake equal to an 
 expert. Mr. King has covered the entire field of cake- 
 baking, cake-decorating, sugar-boiling and sugar-spinning wth 
 recipes for fine candies, and has in a condensed way given that 
 which has taken him long years to acquire. The book con- 
 tains twenty-one plates and many patterns. I know of no 
 other book which covers this field, and should advise those 
 doing fancy work to secure its help at once." 
 
 i2mo, cloth, stamped in gold and color, $1.50 
 
Household Accounts 
 
 A simple method of recording the daily expenses of 
 the family. Printed on good paper, and ruled in 
 excellent form. 
 
 This is perhaps the best book of the kind ever introduced. 
 With it there is an end to disputes with the butcher or grocery- 
 man on settling day. The book contains ruled pages, syste- 
 matically and simply divided into spaces in which are kept 
 the purchases for each day of milk, butter, eggs, meat, 
 groceries, vegetables, etc. The daily expenses total up for 
 the months, and the months for the year. There are other 
 forms for recording expenses of help, light, heat and general 
 household expenditures in table and bed linens, china and 
 kitchen utensils, etc. 
 
 Mrs. Rorer says it is what every housekeeper ought to 
 have. It is not only a satisfactory method of knowing the 
 cost of maintaining the household, but it leads to a better 
 economy in expenditure. 
 
 " There is a moral necessity for the keeping of household 
 accounts," said a well-known teacher of domestic science a 
 short time ago, " but I have discovered that if you want women 
 to keep books you must make it easy for them. A Philadel- 
 phia publishing-house has issued a little book for household 
 accounts, which provides a simple manner of recording and 
 computing the family expenses. There is a page for each 
 month of the year, with spaces for the daily entry of the 
 principal items of food. Separate pages are provided for the 
 wages of the various servants, for heating and light, for 
 table and bed linens, etc., with additional space for a general 
 summary and memoranda." — New York Times. 
 
 " Few things are more dreaded by the average house- 
 keeper than the keeping of the household accounts. By the 
 time an elaborate system of bookkeeping is devised, with inky 
 home-made rulings and intricate divisions and subdivisions, 
 into the component parts of the domestic menage, the spirit of 
 reform is apt to wax weak, and a few days sees the abolition 
 of this commendable habit. However, a little book for house- 
 hold accounts, just issued by Arnold & Company, Philadel- 
 phia, furnishes an admirable incentive to an accurate statement 
 of the domestic financial standing." — Chattanooga Times. 
 
 Bound in manilla boards, 25 cents 
 
Bible Heroes 
 
 Stories from the Old Testament for Little Folks, 
 By William Hardcastle Browne, A. M. 
 
 The subjects of the stories contained in this book are 
 well chosen from important personages in the Old 
 Testament, and told in an interesting and delightful 
 manner. While the book is adapted specially to the 
 children, Sunday-School teachers may learn from it 
 how to simplify, illustrate and enforce important Bible 
 truths. 
 
 It is a book also for the Nursery ; and from its 
 pages mothers may learn the art of awakening early 
 inquiry in the minds of their children, and leading 
 them to treasure up valuable information, and helping 
 them to pass many a pleasant hour, the influence of 
 which will be to embalm the name of Mother in many 
 a grateful memory. 
 
 The Sunday-School Times says : '• In ' Bible Heroes * Mr. 
 Browne presents a series of stories for children that will 
 provide pleasant and profitable reading. To parents it may 
 give a hint how to make the Bible as attractive to their children 
 as a book of fairy tales, without losing the value of its truth." 
 
 The Presbyterian Journal says : " Mr. Browne draws out 
 and tells some of the most prominent Bible stories in a style 
 well adapted to children. The little ones will enjoy them." 
 
 The Philadelphia Call says : " These Bible stories are 
 well written, in the easy style that captivates the young. There 
 is just as much fascination in them as in the fairy stories of 
 Hans Christian Andersen." 
 
 i2mo, 35 full page illustrations ; bound in linen cloth, 
 stamped in colors. 75 cents 
 
Not IVithout Honor 
 
 A Book for Boys 
 
 By William D. Moffat. A capital story. The 
 author has made himself familiar to thousands 
 of readers by a succession of well written and 
 wholesome stories. This is one of the best. 
 
 The New York Herald says : 
 
 "A pleasant book for boys has just been published by 
 Arnold & Co., of Philadelphia, the author being William D. 
 Moffat. It is entitled, ' Not Without Honor,' and is the story 
 of a bright lad who comes to New York to make his fortune. At 
 first he makes little headway. He fails as a journalist and as a 
 clerk in a bookseller's store. But, however much the business 
 instinct may be lacking or dormant, the literary instinct is 
 strong in him, and in due time his poems win friends and 
 reputation for him, and finally he writes a successful play. 
 His struggles in the great city are cleverly and simply 
 described, and cannot fail to interest many boys, who even 
 now may be thinking of launching out in life for themselves. 
 The author is surely a friend of young people, and, while 
 writing this book, he must have gone back in fancy to his 
 own boyhood days. He does not preach, he does not dole 
 ©ut advice; he simply describes life in New York as seen 
 through a boy's eyes. But he has done this well, and it is 
 quite as hard to write a book that will please boys as it is to 
 write a sermon that will attract a large congregation." 
 
 Bound in cloth, beautifully stamped, $1.00 
 
Famous Women of History 
 
 A complete Cyclopaedia of Female Biography, by 
 William Hardcastle Browne, A. M., author of 
 Bible Heroes, Heart Throbs of Gifted Authors, 
 Witty Sayings by Witty People, and other pop- 
 ular works. • Containing 3000 brief biographical 
 sketches and 1000 pseudonyms of women whose 
 names have become famous. Cloth, $2.00. 
 
 Several years ago, in response to a letter of inquiry addressed 
 to the late Samuel Austin Allibone, LL. D., that eminent 
 scholar and bibliographer wrote to Mr. Browne, that no cyclo- 
 paedia exclusively of female biography had ever been published 
 in this country, to his knowledge, and intimated that such a work 
 was needed. He kindly furnished to Mr. Browne at the time 
 a list of books from which valuable material could be obtained, 
 with which volumes Mr. Allibone, as the editor of the 
 Dictionary of Authors, and as the Librarian of Lenox Library, 
 in New York City, was necessarily familiar. 
 
 The result of such investigation appears in the pages of the 
 above entitled work. Three thousand brief biographies of 
 famous women of all ages and countries furnishes, it is believed, 
 nearly a complete list of the women whose lives or writings 
 have made a marked imprint upon history. Accuracy has 
 been attempted in the dates and localities given, but criticism 
 of acts and writings has been avoided. Classical history in its 
 earlier stage border so closely on the legendary, that the com- 
 piler has deemed it advisable to include in the present work 
 prominent female beings of mythology. 
 
 The work is supplemented by more than one thousand 
 pseudonyms adopted by literary women on the title pages of 
 their books, or in their histrionic triumphs. The book termin- 
 ates with the meanings of the Christian names of women. 
 
Five Sins of an Architect 
 
 With an Apology. By Solomon Gargoyle. Essays 
 in self-criticism written by a member of the 
 profession. Printed from new type on Dickinson 
 handmade paper, deckel edges, bound in art 
 canvas, gilt top, i6mo, $1.00. 
 
 " I have been trying for some time to reform my own 
 character," says the author in the Apology, "and it occurred to 
 me that the best method might be to cast all odd reflections on 
 the subject into memoranda." With the feeling that these 
 notes would be of interest to the profession at large, the papers 
 in this book were gathered from them. While no claim can 
 be made for novelty of subject, the essays touch on aspects of 
 the architect's life in a manner distinct from every-day discus- 
 sion, and with a directness that cannot fail to be helpful. 
 
 " This amusing collection of five essays, and an Apology 
 in dialogue form, is something of a new departure in archi- 
 tectural literature. The author is a cultivated writer and an 
 architect of experience and discrimination." 
 
 — The Architectural Review. 
 
 " ' Five Sins of an Architect ' is evidently not intended to 
 reach the multitude, and yet there is much wisdom in its pages 
 by which the multitude might profit. It is an essay in self- 
 criticism by a working architect, and this self-criticism is 
 evidently practical." — Philadelphia Evening Telegraph. 
 
 " The book has a great deal of real value and aims at 
 some of the most flagrant architectural vices of the present 
 day. That it is the composition of one who thoroughly 
 understands his business there can be no denying." 
 
 — Philadelphia Press. 
 
 " I have already bought the book through my book 
 dealer and found the work immense. It has done I me more 
 good than the cost of it." — Letter from an Architect. 
 
Trumpets and Shawms 
 
 A volume of poems by Henry Hanby Hay, author 
 of " Created Gold," and other poems; with a 
 delightful introduction by Hall Caine, author 
 of " The Manxman," etc. 
 
 * * " We have in Mr. Hay a poet of very deep and passion- 
 ate earnestness, fully conscious of the high vocation to which 
 the poet is called, and with ardent aspirations to achievement. 
 That much has been achieved already will be, I think, abun- 
 dantly clear to the reader of this book, and that still more may 
 perhaps be looked for from one whose knowledge of life is so 
 wide, whose outlook on the world is so broad, whose sympathies 
 are so generous, whose spirit is so true and tender, may, I 
 think, be confidently predicted." — Hall Caine. 
 
 " Looking at Mr. Hay's poems purely as literary produc- 
 tions, we find little to take exception to. Their first character- 
 istic is their earnestness, and this quality, we must believe, has 
 its origin in that love for his subject which also finds expres- 
 sion in the fidelity of his work to what it seeks to portray. 
 These poems are real, and the impression they make is dis- 
 tinct and strong. They speak of a wholesome view of life, and 
 are imbued with a faith in nature, and the lessons it teaches, 
 that makes powerful appeal to the heart." — Evening Bulletin. 
 
 " Mr. Hay possesses a rich poetical imagination, and a 
 delicately attuned ear. Whether he attempts to paint a picture, 
 or tell a dramatic story, or turn a graceful lyric, or analyze the 
 motives of the soul, he bends rhyme and rhythm to his purpose 
 in a manner that shows mastery of his medium. Browning 
 and, in a lesser degree, Tennyson, seem to have influenced 
 Mr. Hay, but he possesses such a goodly fund of originality, 
 that the suggestion of the greater poets is present without the 
 confessed weakness of imitation." — Philadelphia Press. 
 
 " In ' Trumpets and Shawms ' Mr. Hay has surpassed his 
 former work, and touches a higher point of poetic fervor and 
 cultured expression. He plans upon a large scale, and reaches 
 with happy inspiration a lofty plane in the choice of his themes, 
 and in the felicitous expression of noble thoughts." — Philadel- 
 phia Ledger. 
 
 Beautifully printed on Dickinson handmade paper, 
 deckel edges, gilt top, $1.50. 
 
A Few Words 
 on Robert Browning 
 
 By Leon H. Vincent. Second edition, revised 
 
 The purpose of this little volume is to emphasize 
 the old-fashioned doctrine that poetry makes for 
 pleasure and for inspiration ; that it does not exist 
 chiefly, or even in the least degree, to furnish an 
 arena for exhibitions of the intellectual gymnastics of 
 critics. The chapter entitled " How not to read 
 Browning," protests against that sort of exposition 
 which frightens plain readers away, by elevating the 
 study of his works into the region of a special 
 science. 
 
 i6mo, handsomely bound in cloth, gilt stamped 
 uncut edges, 50 cents 
 
 No Sect in Heaven 
 
 A Poem by Mrs. E. H.J. Cleaveland. Sewed with 
 silk in covers of paper made by hand a hundred 
 years ago. 
 
 "This admirable little poem has gone through several 
 editions, and this latest one is as delicate and pretty a way to 
 preserve it in cheap form as could be wished." — Philadelphia 
 Ledger. 
 
 " Beautifully printed, and bound in the neatest rough-edg© 
 style." — Buffalo News. 
 
 " Very prettily printed." — New York Nation, 
 Square i6mo, paper covers, 25 cents 
 
Stops y or How to Punctuate 
 
 A Practical Handbook for Writers and Students. 
 By Paul Allardyce. Fourth Edition. 
 
 — "'Stops; or, How to Punctuate,' by Paul Allardyce, is an 
 admirable little book of the kind. It is exact without being 
 finical, and brief without being too compact to include excellent 
 illustrations of its meaning. Best of all, it elucidates the fact 
 that punctuation is a factor of literary style, the question of 
 period or comma not being always one of sense, but sometimes 
 one of taste. The book contains directions for correcting 
 proof."— -The Critic. 
 
 — " It is a clever little book giving useful information in 
 the art of punctuation, not dogmatically but so one gets the 
 reason for using or not using the various stops. The book is 
 beautifully printed." — Buffalo News. 
 
 — " Trustworthy hand-book on the elements of punctua- 
 tion.' '—Baltimore Sun. 
 
 — "A bright little hand-book. Its rules are very clear, 
 and most aptly illustrated." — Rochester Morning Herald. 
 
 — " A valuable little book presented in handsome typog- 
 raphy. Writers and Students will derive instruction from its 
 pages." — Norristown Herald. 
 
 — " The rules given strike us as reasonable, and, if fol- 
 lowed, likely to put some check upon intemperance in punctu- 
 ation . ' ' — A tlantic Monthly. 
 
 — "The book lays down the rules and furnishes examples 
 in a clear and concise manner, so that he who runs may read. 
 The size is convenient, and every student should have it at his 
 elbow, as handy as his dictionary." — Cincinnati Enquirer. 
 
 — •" Its clear and practical directions should be very help- 
 ful. It is printed in a style which represents very creditably 
 the book-making art." — Boston Journal. 
 
 — "A very excellent and convenient book on punctuation, 
 clearly explaining the rules to be followed in properly pointing 
 manuscript. A fair and reliable manual." — Troy Times 
 
 i8mo, cloth covers, 50 cents; paper covers, 25 cents 
 
The Ethics 
 of George Eiiofs TVorks 
 
 By the late John Crombie Brown, with an introduc- 
 tion by Rev. Charles Gordon Ames, author of 
 George Eliot's Two Marriages. 
 
 It was of this book that George Eliot wrote with reference to 
 certain passages : " They seemed to me more penetrating and 
 finely felt than almost anything I have read in the way of 
 printed comments on my own writings." And, in a letter to a 
 friend of the author, she writes : " When I read the volume in 
 the summer, I felt as if I had been deprived of something that 
 should have fallen to my share in never having made his per- 
 sonal acquaintance And it would have been a great benefit 
 — a great stimulus to me — to have known some years earlier 
 that my work was being sanctioned by the sympathy of a mind 
 endowed with so much insight and delicate sensibility." No 
 higher opinion is needed to make all interested in the works of 
 George Eliot desire to read this volume. 
 
 i2mo, paper covers, 50 cents 
 
 George Eliofs Two Marriages 
 
 An essay by Rev. Charles Gordon Ames. Eighth 
 edition, revised. 
 
 A venerable clergyman and eminent scholar, whose praise is 
 in all the churches of America, calls this " the ablest, wisest 
 and best article that has yet been written about George 
 Eliot" ; and adds, " It is worth much to have her so defended 
 that moral sentiment shall not be thereby outraged or im- 
 pugned." A Philadelphia divine — a leader among leaders in 
 a large denomination — calls it " a brave, candid, discriminating, 
 and on the whole satisfactory view of a very difficult and 
 embarrassing subject." 
 
 i2mo, wide margins, uncut ; paper covers, 20 cents 
 
Evolution and Religion 
 
 From the Standpoint of one who Believes in Both. 
 A Lecture by Rev. Minot J. Savage, Church 
 of the Unity, Boston. Third edition. 
 
 This volume is a notable addition to the literature of recent dis- 
 cussion, not so much from any novelty in its ideas, as from the 
 extraordinary clearness and vigor of their putting. Mr. Savage 
 seems not to use his opportunity chiefly for the vindication of 
 Evolution, which he claims has passed beyond the need of 
 defence, but to exhibit what he considers the absurdity of its 
 theological opponents. He charges the prevalence of nominal 
 unbelief upon the real unbelief of the Church, which averts its 
 face from new light and insists on the infallibility and Divine 
 origin of traditions which the Creator himself contradicts by 
 the revelation contained in His works. The book contains 
 many sentences that would shake a sleepy man into wide- 
 awakeness, and make a thoughtful man more thoughtful, 
 whether in agreement or disagreement. 
 
 i2mo, wide margins, uncut; paper covers, 25 cents 
 
 Theology of Evolution 
 
 By E. D. Cope, A. M., Ph. D. 
 
 The high standing of Professor Cope as a scientific student and 
 thinker, sufficiently recommends whatever he may write to 
 inquirers in the same field. This book possesses a peculiar 
 value in that, while presenting some of the most important 
 results of his mature thought, it was written for a popular audi- 
 ence, and, therefore, as far as possible, is adapted in style to 
 the comprehension of others than students. 
 
 i2mo, cloth covers, 75 cents; paper covers, 30 cents 
 
 These books may be had of any bookseller, or 
 will be mailed on receipt of price, to any address in 
 the world, by the publishers, 
 
 ARNOLD AND COMPANY 
 
 4a© Library Street, Philadelphia