Press enter after choosing selection

ORANGE MARMALADE

ORANGE MARMALADE image

Boil 24 large bitter oranges until quite soft; about 3 hours will do, and, of course, the skins must not be removed. Then chop them up quite small taking out the pits. Make a syrup of 16 lbs. of sugar, add the juice and grated peel of 4 lemons, and 7 qts. water. Let the syrup boil until quite thick, and then put in the oranges. Boil all together a good 1/2 hour, and watch it very carefully, for if it overboils 1 second the color will darken, and it will lose that clear golden tint that is so desirable. This amount will supply a family of moderate size for the winter, at an expense within $1.88.

APPLE ORANGE MARMALADE

APPLE ORANGE MARMALADE image

Equal weight of apples and of coffee sugar. Pare and chop the apples fine. Allow to every 3 lbs. of sugar 1 qt. of water to dissolve the sugar, then boil till pretty thick, skim well and add the apples and 3 oranges with the peel grated fine. Boil well together till the apples are a clear yellow.

ORIENTAL MARMALADE

ORIENTAL MARMALADE image

Six lbs. of cherries after being pitted, 2 lbs. of seeded raisins, 3 lbs. of sugar, 4 oranges. Scrape and wash the oranges that they may be free from scales, remove the rind and chop very fine. Mix all together and cook until thick. 20 minutes before taking from the stove add the pulp of the oranges with the seeds and shreads removed, cook very slightly. Seal in cans.

QUINCE HONEY

QUINCE HONEY image

Pare and grate 3 large quinces; add 3 lbs. of sugar and 1 qt. of water; boil until thick. Pour into jelly glasses and seal when cold.

QUINCE HONEY

QUINCE HONEY image

Three small or 2 very large ripe quinces, 1 pt. boiling water, 1 pt. sugar. Put sugar and water over fire and let boil while paring and grating quinces. Add grated quince, and let boil 15 or 20 minutes. Put up in glasses same as jelly. Nice for cake filling.

CHIPPED GINGERED PEAR

CHIPPED GINGERED PEAR image

Eight lbs. of seckel, or other nice pears, 8 lbs. of granulated sugar, 1/2 lb. candied ginger root, 4 lemons. Chip or slice the pears very fine, slice the ginger root and let these boil together with the sugar for 1 hour, slowly. Boil the lemons whole in clear water until tender, then cut up in small bits, removing the seeds. Add to the pear and boil 1 hour longer and pour that into tumblers or large top cans. Delicious to eat with cake for lucheon. Use candied ginger root in preference to the green root.

ASPIC JELLY

ASPIC JELLY image

One pound of uncooked beef
a knuckle of veal
1/4 lb. of bacon
1 slice of turnip
1 slice of parsnip
2 cloves
1 large tablespoonful of butter
1 onion
1/2 carrot
a stalk of celery
6 pepper corns
1 blade of mace
a chip of lemon rind
2 qts. of water
3 whole allspice
1 tablespoonful Worcestershire sauce
salt to taste

Put the bacon in the bottom of a soup kettle, let it brown, then add the onion cut in slices; stir until a nice brown, then add the butter, and, when hot, the beef; cover the kettle and let it simmer until a thick brown glaze is formed in the bottom of the kettle; then add the veal and the water, and simmer gently for 2 hours. Now add all the other ingredients and simmer 2 hours longer. When done it should be reduced 1/2. Strain, cool, remove all grease and clarify the same as bouillon. Turn into a square mould. When ice cold cut in small cubes and use as a garnish for cold meats.

CHICKEN JELLY

CHICKEN JELLY image

Boil a pair of chickens till you can easily pull the meat from the bones. Return the bones to the broth and boil 1/2 hour longer, strain and set in a cool place. The next day cut the chicken into small pieces leaving out the skin. Melt the jelly and put the pieces in it, add 2 spoonfuls of Worcestershire sauce, 2 of walnut catsup, one of salt, a pinch each of ground cloves and mace; slice 8 hard boiled eggs and 2 lemons and line a large bowl or mould with them. Pour in the mixture and let it stand till the next day.

JELLIED CHICKEN

JELLIED CHICKEN image

Boil the chicken till well done, then take out and remove all bones and skin; there should be about 1 qt. of liquor; add to that 1/2 box gelatine dissolved in 1 cup of hot water, cook a few moments both meat and liquor, and then turn into moulds and set away to cool. Very nice for tea. The bones and skin can be thrown into the soup kettle.

Crab-Apple Jelly

Crab-Apple Jelly image

Boil the fruit whole in water enough to cover until it is perfectly soft, then pour into a coarse bag and let it drip over night, allow a pound of sugar to a pint of juice ; if you choose add the juice of a lemon to every quart of syrup. Boil the juice first and skim it, heat the sugar and add as the syrup boils up, boil gently twenty minutes and pour into tumblers or moulds.