mi Qxtkhz •* ' ' . . FORTY RKCIPES S H Jgi%^ guipljte B # ^ur&, <9tt*iita, Sf. f . sSSpI Preserves and Pickles Forty Recipes PRICE TWENTY-FIVE CENTS SOPHIE B. HURD Graduate Boston Cooking School 23 Spring Street Oneida, New York \c *> % Copyright, 1912, by Sophie B. Hurd fo GI.A345117 '***^X\ N writing this little book it is the author's aim to (f&glff^M shorten and simplify the recipes so that the busy housekeeper may have time to prepare these dainties, and the inexperienced will not fear to venture into new fields. The guess work day of cookery has passed since the level measurements make the results practically sure, and the well filled shelves of the dark cup- board repay one for the time spent. TO secure the best results in canning fruit a few directions must be carefully followed. The fruit must be perfectly fresh and not over ripe, the Jars must be thoroughly sterilized and new rubbers should be used. When filling the jars place them in hot water or on a hot cloth. Great care must be taken that the jars are filled to overflowing. There should be no bubbles and no space for air at the top of the cans. There are four methods of preserving fruit : First — The old fashioned way of cooking it with an equal weight of sugar, but this is not desir- 'able, as the large amount of sugar destroys the natural flavor of the fruit. Second — The method allowed one-half to three- quarters pound of sugar to a pound of fruit, a small amount of water is added and all boiled together fifteen minutes. Third — Peaches, pears, plums and pineapple are very satisfactory cooked in hot syrup; weigh the fruit, allow one pound of sugar to one cup of water, boil this 10 minutes, then cook a small amount of fruit at a time in the syrup — fill pint jars with fruit, pour over hot syrup to cover. If there is not enough syrup more can be made and added. Fourth — Strawberries, raspberries and many of the small fruits are canned by filling pint jars with carefully selected and perfect fruit, pouring over the hot syrup, (allowing f cup of sugar and one-half cup of water to each jar.) Seal and place in boiling water, and let stand until water is cold. (4) All recipes in this book call for level measure- ments. To measure a spoonful of dry material fill the spoon and level olT with a knife. 4 gills=l pint 1 measuring cup=2 gills 2 pints=l quart 2 measuring cups=l pint 4 quarts=l gallon 4 measuring cups=l quart 8 teaspoons=l tablespoon 16 tablespoons=l cup 1 oz. celery seed=4^ tablespoons 1 oz. mustard seed=3>^ tablespoons 1 oz. cinnamon=5 tablespoons 1 oz. cloves =5 tablespoons Granulated sugar is always used unless otherwise stated. 2 cups=l pound. Blackberries . . allow one-half lb. sugar to one ft. fruit Black Raspberries allow one-half lb. sugar to one lb. fruit Cherries . . allow three quarters ft. sugar to one ft. fruit Currants . . allow three quarters ft. sugar to one ft. fruit Grapes . . allow three-quarters ft. sugar to one ft. fruit Huckleberries . . allow one-half ft. sugar to one ft. fruit Peaches .... allow one-half ft. sugar to one ft. fruit Pears allow one-half ft. sugar to one ft. fruit Plums . . allow three quarters ft. sugar to one ft. fruit Pineapple . allow three-quarters ft. sugar to one ft. fruit Red Raspberries allow one-half ft. sugar to one t!>. fruit Strawberries al'w three-quarters ft. sugar to one ft. fruit (5) JELLIES-CONSERVES To warm sugar for jellies place in shallow granite tins, put in the oven and leave the door partly open. Glasses should stand in hot water when being filled. To cover the jelly when cold use hot melted paraffine, then place the tin covers. Jellies should be kept in a cool, dark, dry cupboard or closet. QUINCE JELLY Allow equal quantity of quinces and sour apples. Wipe fruit, remove steins, cut in pieces and cover with cold water, cook slowly until fruit is tender. Strain but do not squeeze. Measure juice, allow three-quarters pound of sugar to every pint of juice. Boil juice fifteen minutes, add heated sugar, boil five minutes, skim when necessary. Strain in- CRANBERRY JELLY Pick over and wash four cups cranberries, add one cup boiling water and boil twenty minutes, rub through a sieve, add two cups sugar, cook live minutes, turn into a mould. (6) GRAPE JELLY Pick over, wash and remove stems from grapes, put in preserving kettle (mash a few,) boil thirty minutes, strain through jelly bag. Measure, bring juice to the boiling point and boil five minutes, add an equal measure of heated sugar, boil three minutes, skim and strain into glasses. (10 lbs. grapes on stern makes about 2 qts. juice.) CURRANT JELLY Pick over currants, but do not remove stems, wash and drain. Mash and strain the juice. Meas- ure and allow three-fourths of a pound (one and one-half cups) of sugar to one pint of juice. Let the juice come to the boiling point, then add the heated sugar and boil seven minutes. Skim and strain into glasses. CRABAPPLE JELLY Cut apples in halves, cut out the spots but not the core; put in kettle, cover with cold water, cook until soft, strain through jelly bag. Measure, boil twelve minutes, add heated sugar allowing three-fourths of a pound sugar (one one-half cups) to a pint of juice, boil one minute, take from fire, add juice one lemon to 2 qts. juice, strain into glasses. (7; GOOSEBERRY JAM 4 pounds sugar 4 pounds gooseberries Wash and drain the gooseberries, add the sugar, put on the back of the range and heat slowly to the boiling point and cook until thick. RASPBERRY JAM Pick over berries, mash and allow J lb. sugar to 1 lb. fruit, cook slowly forty-five minutes to one hour. STRAWBERRY JAM Follow recipe for Raspberry Jam. CRANBERRY SAUCE Pick over and wash three cups cranberries, add one and one-fourth cups sugar, one cup boiling water. Boil fifteen minutes. RHUBARB CONSERVE 5 pounds rhubarb 2 pineapples 7 pounds sugar 4 oranges Cut rhubarb and pineapple in small pieces, slice oranges very thin, leaving on the rind, add sugar and let stand over night ; in the morning cook until quite thick. (8) PLUM CONSERVE 5 pounds of plums 4 oranges 5 pounds sugar 1 pound raisins 1 cup English walnuts Cut plums, remove stones, add sugar and orange pulp cut in pieces, the yellow rind chopped ; add raisins and nuts, and boil all together until thick. (Green gages or blue plums may be used.) CHERRY CONSERVE 5 pounds cherries 4 oranges 5 pounds sugar 1 pound seeded raisins 1 cup English w alnuts Pit cherries, add sugar, oranges sliced and peel chopped, add raisins, and nuts broken in pieces. Boil all together until thick (about forty-five minutes.) GRAPE CONSERVE 6 pounds blue grapes 1 cup English walnuts 1 pound figs 5 pounds sugar 1 pound raisins Juice one lemon Skin the grapes, cook pulp until soft, rub through sieve, add the skins and other ingredients, boil about one hour. SUN-PRESERVED STRAWBERRIES Hull the berries, weigh and allow sugar pound for pound. Let stand over night, pour off the juice (9) and boil for five minutes, then add the berries and boil five minutes. Spread on platters set in sun for fifteen hours (or five hours for three days,) cover with fine netting. Care must be taken that netting does not touch the fruit. Put in glasses and seal. PRESERVED CURRANTS (COLD PROCESS) 1 pound Cherry Currants 1 pound sugar Mash each currant, add the sugar and let stand one-half hour, then put in tight cans. PRESERVED STRAWBERRIES OR CHERRIES Weigh berries before hulling, using same weight of sugar. Put the sugar into a kettle and as the berries are hulled add them into the sugar. Put on back of range to heat slowly, when sugar is all dissolved let them boil briskly twenty minutes. Let stand in the kettle for three days in cool place, then can cold. Cherries may be prepared in the same way, pitting them before putting into the sugar. Stella Downing Page (10) ORANGE MARMALADE 4 pounds oranges 4 pounds sugar Remove peel from oranges in quarters, cover with boiling water and cook until tender, drain. Scrape to remove white portion, cut peel in shreds. Slice oranges, reject seeds and stringy portion ; add sugar and cook slowly one hour, add rind and cook one hour longer. Fill jars or glasses. PINEAPPLE AND STRAWBERRY CONSERVE 3 quarts strawberries 1 large pineapple 4 pounds sugar Crush the berries slightly, cut pineapple in dice, put in saucepan and bring to the boiling point, then add sugar and boil five minutes, skim out the fruit and cook the juice until quite thick, then add the fruit, heat thoroughly and put in glasses. SPICED GRAPES B| pounds grapes 1 cup vinegar H pounds sugar 8 teaspoons each j £}""* mon Wash and stem the grapes, separate skins from pulp, cook pulp ten minutes, rub through sieve, add skins and other ingredients to the pulp and cook un- til thickened. (11) SPICED PLUMS 5 pounds plums H tablespoons cinnamon 3 pounds light brown sugar 1 tablespoon clove f cup vinegar Boil slowly about one hour. GINGER PEARS 8 pounds pears \ pound candied ginger 4 pounds brown sugar 4 lemons Slice pear s, add sugar and ginger, cut in small pieces, let stand over night, in the morning add the lemons peeled and sliced thin, cook slowly about three hours, put in cans or stone jar. (Pears not fully ripe best to use.) PICKLES In preparing pickles care must be taken that the vinegar is not too strong ; it is quite safe to re- duce pure cider vinegar about one-third. When ground spices are used they should be tied in a muslin bag to prevent the pickles from becoming dark. RIPE CUCUMBER PICKLES Cut 5 large cucumbers in quarters, peel, re- move seeds. Cook slowly in boiling water to which is added two teaspoons salt, one teaspoon powdered (12) alum to each quart of water • when clear drain, place in jar, pour over syrup made by boiling five minutes four cups sugar, one pint of vinegar with two tablespoons each whole cloves and cinnamon tied in a bag. Scald the syrup three consecutive mornings. OIL PICKLES 25 medium sized cucumbers 1 cup olive oil 4 onions 3 tablespoons celery seed 1 quart vinegar 3 tablespoons mustard seed Peel and slice cucumbers and onions thin, sprinkle with salt, let stand three hours, drain thor- oughly, add other ingredients and put in bottles or cans. CHUNK PICKLES Fifty medium sized cucumbers, cover with strong brine (allowing two cups salt to four quarts water), let stand in brine three days, drain; let stand in clear water three days; cut in inch chunks, for seven pounds cucumbers take weak vinegar to cover (about three pints), add one teaspoon powdered alum, simmer slowly two hours. Skim out cucumbers, put in large stone jar, add to the vinegar three pounds sugar, one ounce each whole allspice, cinnamon and celery seed, boil five minutes and pour over the pickles. (13) MUSTARD PICKLES Six large encumbers, peel and cut in thick slices. 1 qt. small cucumbers, 1 qt. small onions, 1 qt. small green tomatoes cut in half ; 1 large cauliflower, 6 green peppers, 2 bunches celery. Soak in brine 24 hours, (allow 1 cup salt to 1 gallon water). In the morning scald in same brine. Mix six tablespoons mustard, 1 teaspoon tumeric, 1J cup sugar, 1 cup of flour, with 2 cups cold water ; add 3 pints vinegar, cook J hour with the vegetables, then add 1 lemon peeled and sliced and 1 red pepper. PICKLED PEACHES 7 pounds peaches J cup stick cinnamon 1 pint vinegar | cup whole clove 3 pounds light brown sugar Pub off the peaches or peel them and cook in the syrup until tender, fill jars and pour over the syrup. PICKLED PEAKS Follow recipe for pickled peaches. SLICED GREEN TOMATO PICKLE 1 peck green tomatoes 2 teaspoons mustard (wet in 1 quart vinegar cold water) 2 pounds sugar 1 tablespoon each cinnamon and clove Cut tomatoes in one-fourth inch slices, cook in boiling salted water until tender, drain thoroughly. (14) Put ill jar, sprinkle whole spices and mustard seed between layers — pour over the hot vinegar,, A few slices of onion may be added. BORDEAUX SAUCE 2 quarts cabbage ± tablespoon tumeric 1 quart green tomatoes 1 tablespoon mustard seed 5 small onions \ tablespoon whole allspice 1 red pepper 1 teaspoon celery seed 1 cup brown sugar 2 tablespoons salt 1 quart vinegar Slice cabbage, tomatoes, onions and pepper very thin. Boil all together one-half hour and can. LITTLE CUCUMBER PICKLES 250 small cucumbers | cup horseradish root cut fine 2 quarts & one pint vinegar 1 teaspoon powdered alum \ cup salt 1 tablespoon whole clove \ cup sugar 1 tablespoon whole cinnamon i cup mustard seed 2 green peppers cut fine Pour boiling water over the cucumbers, let stand over night, in the morning drain. Boil the vinegar with all the ingredients and pour hot over the cucumbers. CUCUMBER PICKLES (COLD PROCESS) 2 gallons vinegar \ cup mustard seed \ cup whole clove 2 teaspoons powdered alum \ cup whole allspice \ cup salt \ cup stick cinnamon h cup horseradish root Scald vinegar, spices and alum, cool, add salt and horseradish root ; put in stone jar and add cucumbers as picked. (15) SLICED CUCUMBER PICKLE 1 quart sliced cucumbers 20 whole cloves 1 sliced onion 1 teaspoon tumeric 1 green pepper 1 teaspoon mustard seed 1 cup brown sugar Vinegar Peel and slice cucumbers, onion and pepper thin ; sprinkle with salt, let stand three hours, drain. Add other ingredients with enough vinegar to cover. Scald fifteen minutes but do not boil. SWEET PICKLED WATERMELON Cut skin from melon rind, cut in two-inch squares, soak twenty-four hours in salted water; drain, cook in boiling water until clear (about two hours.) Make a syrup of one quart of vinegar, four pounds sugar ; add two tablespoons cinnamon, one tablespoon clove in a bag. Add the rind and cook until tender, take from lire, let stand over night, in morning put rind in jar, cook the syrup until thick and pour over the rind. PRESERVED TOMATOES 1 ft>. yellow pear tomatoes ^ cup candied ginger 1 pound sugar 2 lemons Cover tomatoes with boiling water to remove skins, add sugar and stand over night; in morning drain off syrup and cook until thick; add ginger and lemons sliced thin. Cook until tomatoes are clear. (16) INDIA RELISH 1 cabbage J teaspoon cinnamon 6 onions 2 teaspoons celery seed 1 cup sugar 2 teaspoons mustard seed 1 pint vinegar Chop the cabbage and onions, put in layers in jar with salt, stand twenty-four hours, rinse and drain. Boil vinegar, sugar and spices, pour over the cabbage and let stand over night ; in the morn- ing boil all together five minutes. SHIRLEY SAUCE 12 ripe tomatoes 2 cups vinegar 1 onion £ cup sugar 3 red peppers 2 tablespoons salt Peel and slice tomatoes, remove seeds from peppers and chop with the onion, add vinegar, sugar and salt. Cook slowlv three hours ?nd bottle. CHILI SAUCE 18 large ripa tonatoes J tablespoon ground clove 4 green peppers 2 cups vinegar 4 onions 1 cup sugar 2 tablespoons gr. cinnamon 2 tablespoons salt Peel tomatoes and onions, remove seeds from the peppers, chop all fine, then boil slowlv about three hours (17) TOMATO KETCHUP Boil tomatoes until soft, rub through a sieve, to each gallon of pulp add three tablespoons salt, one- half tablespoon pepper, two tablespoons ground mustard, one-eighth teaspoon cayenne pepper, one- fourth teaspoon allspice, two' teaspoons cinnamon, two cups vinegar, one cup sugar. Boil slowly until thick. MINCE MEAT 4 quarts chopped apple 4 cups sugar 2 quarts cooked chopped 1 quart chopped suet lean beef 2 cups cut raisins 2 cups cider 2 cups English currants 2 cups boiled cider 1 cup shaved citron 1 cup brandy Juice two lemons 2 teaspoons clove 2 cups molasses 1 tablespoon cinnamon 1£ tablespoons salt 2 small nutmegs Boil all together one hour. GRAPE JUICE 3 quarts grapes stemmed 1 quart water 3 cups sugar Cook the grapes and water until soft, strain, add sugar, boil three minutes and bottle. (18) . . ENGLISH PLUM PUDDING 2 cups stale bread crumbs 1 cup flour i'pound suet chopped fine 1 cup brown sugar i cup molasses 1 teaspoon cinnamon 1 teaspoon salt Little nutmeg 2 cups raisins i cup currants \ cup dates or figs \ pound citron Juice and grated rind 1 lemon 3 beaten eggs 1 teaspoon soda 1 tablespoon hot water Mix in order given, steam four hours. TO PRESERVE EGGS FOR WINTER USE To 10 qts. water add 1 (jt. of fresh slacked lime and '1 cups common salt. Put eggs in large jar or butter tub, cover with the mixture. Add water occasionally as it evaporates. (Eggs are best to put down in the spring.) INDEX Bordeaux Sauce 15 Cherry Conserve • 9 Crab Apple Jelly 7 Cranberry Sauce • ■'• 8 Cranberry Jelly 6 Currant Jelly • 7 C urrants Preserved 10 Chili Sauce • • 17 Cucumber Pickles 15 Cucumbers Sliced ■ 16 Cucumbers Ripe 12 Chunk Pickles tS> English Plum Pudding 19 Grape Jelly 7 Grape Conserve 9 Grapes Spiced • • ■■. 11 Grape Juice 18 Ginger Pears. 12 Gooseberry Jam 8 India Relish 17 Ketchup Tomato 18 Mustard Pickles 14 Mince Meat 18 Orange Marmalade 11 Oil Pickles 13 Pineapples Preserved 11 Plum Conserve 9 Plums Spiced 12 Pears Pickled 14 Peaches Pickled 14 Preserved Strawberries 10 Quince Jelly 6 Raspberry Jam 8 Rhubarb Conserve 8 Strawberry Jam 8 Strawberries 10 Shirly Sauce 17 Sun-Preserved Strawberries 9 Tomato— Green Tomato 14 Tomatoes Preserved 16 Watermelon Pickled 16 1 MISS SOPHIE B. HURD GRADUATE BOSTON COOKING SCHOOL FOR TERMS ADDRESS 23 SPRING ST., ONEIDA, N. Y. i * ! ! ! 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