RECIPES

Don't Forget This Recipes

2008-02-10T08:54:00.000-08:00

Green Peppers.

Get peppers that have a sweet taste, take out the seeds, leaving on the
stems, lay them in salt and water for three days, changing the water
each day, then put them in a kettle with leaves around them, and a small
piece of alum, let them scald, but not boil, for two hours, take them
out, and let them lay in water three days, changing it twice each day,
then boil them in sugar and water fifteen minutes, then make a syrup,
allowing them their weight in sugar, and boil them gently in it half an
hour, take them out and boil the syrup longer.

Pumpkin.

Choose a fine grained, high colored pumpkin, fully ripe, cut it in thin
slices, about four inches long and two wide, to two pounds of pumpkin,
put two pounds of sugar in a bowl, cut the peel of two lemons in rings,
and squeeze the juice over the pumpkin, let it stand all night, the next
day put it on to preserve with two tea cups of water, let it cook gently
till the pumpkin seems clear and crisp, take it up, scald the lemon
peel, and boil it in the syrup, cool it on dishes, and put it in a jar.

You Must Like This

2008-02-10T08:53:00.000-08:00

Damsons.

Weigh out as much sugar as you have fruit; if it is brown you must
clarify it; put a pint of water to three pounds of sugar, make a syrup,
wash the damsons, put them in and let them cook slowly for half an
hour; then take them out on dishes, and let them dry in the sun for two
days, taking them in the house at night; boil the syrup half an hour
after the fruit is taken out; when done in this way they will be whole
and clear. You can make a jam by boiling them slowly for two hours; or
a jelly as currants.

Watermelon Recipes

2008-02-10T08:52:00.000-08:00

Watermelon Rinds.

Cut the rinds in any form you please; put them in strong salt and water,
with cabbage leaves over and around them, and set them in a warm place
till they become yellow; then wash them, and put them in a kettle with
alum and water, and grape or cabbage leaves over and through them; set
them on the fire, and keep it at scalding heat for two hours--but do not
let them boil. If they are not of a fine green color, change the water
and leaves; when they are green enough, put them in cold soft water for
three days, changing the water twice a day; then make a syrup of rather
more than a pound of sugar to a pound of melon, some sliced ginger, the
peel of a lemon, and a little mace; let them boil slowly fifteen
minutes, take them up, and boil them again at the end of a week.

Another Recipes For This...

2008-02-10T08:51:00.000-08:00

Tomatoes.

Take solid round tomatoes, scald and peel them, give them their weight
in sugar, put a layer of sugar and of tomatoes alternately; let them
boil slowly till the syrup forms, then boil faster, till clear, and the
syrup is rich; season with lemon peel, ginger or mace; some prefer the
yellow tomato for preserving.

Quinces.

Pick out the finest quinces, pare them, and cut them in halves, or in
rings; take the best of the parings and the seed, and boil them in water
till they are very soft, strain the liquor, and have the kettle cleaned
again, wash and weigh the quinces, and give them their weight in sugar,
put the sugar in the water the parings were boiled in--skin it, and put
in the quinces, let them boil very slowly till clear, take them up on
dishes, and boil the syrup longer.

Get Anotaher Recipes For This....

2008-02-10T08:50:00.000-08:00

Gooseberries.

Take the large gooseberries, pick off the stems and blossoms, give
them their weight in sugar; put them in the kettle alternately, with
the sugar, and pour over them a pint of water to four pounds of fruit;
let them boil gently till the scum arises; when this is taken off, let
them cook faster; when clear, take them up on dishes, and boil the
syrup longer.

Peaches.

Have sweet, white clingstone peaches--pare and stone them; to each
pound, take a pound of sugar made in a syrup, put the peaches in, and
when they look clear, take them up on dishes; let the syrup boil longer.

A New Mode of Preserving Peaches.

Pare, halve and weigh the peaches; put them in a preserving kettle of
boiling water, and to six pounds of peaches, put a tea-spoonful of soda
or pearl-ash; let them boil one minute; then take them out, and throw
them in cold water; scrape off the black scum which adheres to the
peaches; wipe and lay them on a dish; have the kettle cleaned, and put
the peaches in layers, with half their weight in sugar; they will not
require any water; let them cook slowly at first, then boil till
clear--when take them out, and let the syrup boil till it becomes rich.
The flavor of the peach is retained, and they are not so sweet as in
the old way.

Try This....

2008-02-10T08:48:00.000-08:00

Raspberries.

Boil three pounds of raspberries in a pint of currant juice, for ten
minutes; put in four pounds of sugar, and let them boil half an hour, or
until it is a jelly. Paste paper over the jar.

Citron Melon.

Pare the melon and cut it in slices half an inch thick, without the
seeds; let it lay in salt and water for an hour, then wash the salt off,
and boil it in strong ginger tea; make a thin syrup and boil it again,
then make a syrup of a pound of loaf-sugar to a pound of citron, and
boil it in this till it is clear; season it with mace and lemon peel.

How About This Recipes....

2008-02-10T08:46:00.000-08:00

Green Fox-Grape Jelly.

Fill a kettle with grapes, and let them boil with a pint of water till
the skins burst, mash and strain them, put a pound of sugar to a pint of
juice, and let it boil half and hour. Ripe fox-grapes may be made into
very nice jelly in the same way, and is very good to drink in sickness,
mixed with water.

Pears.

Pare and core the fruit, but leave the stems on; put them in a syrup
of a pound of sugar, and a half a pint of water to a pound of pears,
with some green ginger or lemon peel; boil the syrup half an hour
after they are done.

Strawberries Recipes

2008-02-10T08:43:00.000-08:00

To Preserve Strawberries.

Gather the strawberries in the mid-day, pick out the largest and best,
stem them, and to each pound of strawberries put a pound of loaf-sugar
and a glass of white wine; let them stand four or five hours; take off
the syrup so as not to mash the fruit, and clarify it; then put in the
strawberries, and to each pound put as much fine alum as will lay on
the blade of a penknife; let them boil up several times, and shake
them round in the kettle, but do not stir them with a spoon, as that
will mash them; a few minutes boiling is sufficient; after you take
out the fruit, let the syrup boil up, and when it is nearly cold pour
it over them in the jar; put a piece of white paper over the top, and
pour a spoonful of brandy on it; paste several thicknesses of paper
over the jar.

If you like your preserved strawberries, cherries, or peaches, to
have a fine pale color, allow them to bob half the time recommended
in the receipt, then spread the fruit thin on dishes, with but little
syrup, pour the rest of the syrup also on dishes, and set them daily
in the sun; if the weather be clear and the sun hot, four days will
be sufficient. Preserves done in this manner do not ferment. You
should spread a piece of gauze or netting over them to keep out
insects or dust.

Another Way.

To each pound of the fruit take a pound of crushed sugar; put them in
the preserving kettle, a layer of sugar and a layer of fruit; let them
stand a little while to make syrup before putting them over the fire;
they should boil fast for twenty minutes; watch them all the time,
taking off the scum as it rises; stir them gently without mashing the
berries; put them in jars, put brandy papers over them and paste or
tie them close. Preserves should never be put in jars that have had
pickles in them.

Make Fresh With This Recipes

2008-02-10T08:37:00.000-08:00

Cantelopes, Cucumbers, or Melons.

Take young watermelons, cucumbers or cantelopes; scrape the melons, and
cut the rinds in shapes--leave the cucumbers whole; put them in a
preserving kettle with alum and water; cover them, and let them boil
till they are transparent; take them out, wash them in cold water, and
wipe each piece separately; have your kettle nicely cleaned, and give
them rather more than their weight in sugar; put a layer of sugar, and a
layer of melon, some slices of green ginger, and the rind and juice of a
lemon; let them stew over the fire till the syrup is rich; take them up,
and stew them over again in about a week.

Cranberries.

To preserve cranberries, allow them their weight in sugar; make a syrup
of the proportions of half a pint of water to two pounds of the sugar;
boil and skim it before you put the fruit in; then let them boil until
clear. To make sauce to eat with roast fowls, put three-quarters of a
pound of sugar to a pound of fruit.

Easy Recipes to Demestic Cookery

2008-02-10T08:35:00.000-08:00

Green Gage Plums.

Take an equal quantity of fruit and sugar, pour boiling water on the
plums, and wipe them dry; stick them over with a pin; make a syrup of
the sugar and some water, and when it boils, put in half of the
plums; let them do slowly till they are clear, then take them out and
put in the rest; if the syrup should be thin, let it boil longer. Do
not put them in the jars till the next day. Egg plums may be done in
the same way.

Green Lemons.

Take the young lemons, cut them in half, scrape them, and take out the
pulp; cut them in such shapes as you please; put them in a preserving
kettle and cover them with water; put in a little alum to green them,
and let them boil till they are transparent, then take them out and
drain them on a cloth; give the kettle another cleansing, and put them
in with their weight in sugar; let them stew gently, but be careful that
they do not boil; let them cook till the syrup is rich.