Chapter IX: Part 9

Rub the rabbit with salt and pepper and place in pan, putting fat here and there over the rabbit. Sift a little flour over the top and pour a cup of stock or hot water into the pan. Cover tightly and roast, basting frequently. When ready to serve, place on hot platter and garnish with slices of lemon and cranberry or current jelly.

SPICED RABBIT

Wash rabbit in soda water. Disjoint hind legs; cut off the saddle, remove the fore quarters. This makes 9 pieces in all. Lay in salt water about an hr. Place rabbit in dish and cover with weak vinegar. Allow to remain overnight. Remove from pickle, salt each piece slightly, and arrange in baking pan. Cut an onion over it and add 1 bay leaf, a dozen pepper corns, a stalk or some leaves of celery, some parsley, a c of stock, and some of the vinegar in which the meat was soaked. Cover and bake until tender in a moderate oven. Remove to hot dish. Make gravy from the stock in the pan, using drippings and enough browned flour to thicken. Be sure it is well seasoned and pour over the rabbit.

BROILED RABBIT

Skin, singe and wipe the rabbit. Prepare for the broiler like chicken and cook over charcoal embers till done. Season with salt and pepper just before it is finished and pour over melted butter mixed with 2 tbp vinegar and 1 of made mustard. Serve with Ravigote sauce.

ROAST HARE

Skin and wipe the hare, stuff and sew up carefully. Truss the forelegs back and the hind legs forward, and put in baking pan; fasten thin slices of bacon over the shoulders and back, put into a quick oven and bake 1½ hr, basting every 10 min with ¼ c butter in ½ c of boiling water. Turn the hare several times when baking. When half done dredge with flour and baste once more. Remove to a hot platter and garnish with slices of lemon and watercress.

=Stuffing=: Make a moist stuffing as for chicken, using the water in which the giblets were boiled and working in the minced giblet meat.

SQUIRRELS

The large gray and fox squirrels are the best for eating and may be prepared cooked in any way suitable for rabbits.

SQUIRREL POT-PIE

Prepare squirrels as rabbits, cut in pieces, flour and fry brown in a little good dripping, and place in a stew pan. Add 1 qt boiling water, ¼ lemon sliced very thin, a tsp of salt, a small glass of sherry and 1 minced onion fried brown in a tbp of butter. Cover all closely and stew for an hr. Make a delicate biscuit crust, cut in rounds and lay them on the top of the squirrel, let them boil, covered closely, for 15 min; pile the squirrel in the center of a hot platter, arrange dumplings along it. Thicken the gravy with 1 tbp flour browned in 1 tbp of butter and pour gravy over meat.

ROAST VENISON

Roast venison is best to be thoroughly larded, ½ lb. pork to a leg or saddle weighing 8 to 10 lb. Cut the flanks from a saddle, and trim the haunch to good shape. Roast according to general directions, basting at the end of the first 5 min and every 15 min after. It is very nice to use claret instead of the dripping of the pan. An hour and a quarter will cook it very rare; for most people an hour and three-quarters will be none too much. Make a good gravy from the drippings in the pan, adding stock made from the bits trimmed away before roasting. Currant jelly is usually served with it.

PRESERVES

Home canning is the best means of providing a sufficient supply of vegetables and fruit during the winter months in localities where markets are not easily accessible or the price of fresh products is high. For those who do not have gardens and orchards the farmers’ road-side stands and home markets afford excellent opportunity to buy fresh fruit and vegetables, in season, at surprisingly low cost. Canning saves money, labor, time and energy. Select fresh, clean fruits and vegetables. Test every jar thoroughly. Blanch. Dip the product in and out of water—the colder the water, the better. Pack clean hot jars with the cold-dipped products, adding salt to vegetables. Pour on boiling liquid to within ¼″ of top. Place on rubbers and covers and partially seal. Sterilize products required time. Begin to count when water boils. Remove jars and seal at once. Place out of a draught to cool. Label, wrap, and store on a cool dry shelf. The cold-pack method may be relied upon to kill all bacteria, and if directions are carefully followed there will be no bad jars on your shelf.

Most commonly in use are the hot-water-bath canners and racks. There are a number of well made racks, both large enough to fit into the wash boiler, and small enough to be used even in the single kettle, and this equipment will prove practical in hundreds of cases where a boiler or a kettle is available as a container.

Use new rubber rings. After washing jars place them in a large pan, cover with boiling water, until ready to fill. All vegetables and some fruits are blanched or scalded as a first step in the coldpack method. The easiest way to blanch is to use a large cheese cloth bag or a square piece will do. Tie the washed product in bag or cloth and place in boiling water to cover for time stated in time table. A wire basket is better for tomatoes and larger vegetables. With delicately flavored greens and green vegetables, the blanching is accomplished most satisfactorily in steam since by blanching in the boiling water a quantity of the mineral salts which makes green vegetables valuable may be lost. A colander placed over boiling water may be used for this process, or a steam pressure canner, if you have one.

The cold-dip immediately follows blanching. Immediately after removal from boiling water, vegetables should be dipped in and out of cold water. This treatment cools the food sufficiently to arrest all flow of juices, sets the color and makes product firm and easily handled. Do not allow product to remain for any length of time in cold water.

Pack product into clean, hot jars or tin cans. An aluminum filling funnel makes the process simple. With such vegetables as peas, beans, beets and carrots, do not crush, but fill jars closely to within ½″ from top, using a spoon to insure a close pack.

Fill jars with boiling syrup or boiling water. The vegetables should have 1 tsp salt to each quart jar, then add boiling water up to within ¼″ of top. After filling, clasp jars, put on sterilized rubbers and hot covers. If clasp type of jar is used, clamp upper clamp into position but do not touch lower clamp. This leaves jar loosely sealed. If a boiler is used, fill with warm water and place jars carefully on rack, being sure that they do not touch each other. The water should cover the tops of the jars 1″ at least.

The time of cooking is counted from the minute the water begins to boil and continues to boil. Count no time that is not real boiling, because the bacteria that you wish to kill are killed only by a high temperature.

As soon as the sterilizing is completed, remove jars from boiler and place on a padded cloth of soft material or newspapers. Many cracked jars have been caused by placing the heated jar on a cold metal table or placing them so that draft will strike the glass. Be rapid in this part of the work. Seal jars tight. These time tables are based on the use of 1-qt jars. Use same time for pt and ½-pt jars. For ½-gal jars add 20% to time specified in table. If steam pressure cooker is used process 10 min at 5 lb pressure.

TIME TABLE FOR CANNING FRUITS

=Product= =Treatment before Canning= =Hotwater =Syrup=
Bath One-
Period
(minutes)=
Apples Wash, pare, core, cut into 20 Thin
pieces, place in salt bath,
pack, cover with boiling syrup
Apricots Wipe with damp cloth, do not 20 Thin
peel, halve and pit, pack,
cover with boiling syrup
Berries: Wash, stem, pack in jars, cover 20 Medium
Blackberries with boiling syrup
Blueberries
Dewberries
Elderberries
Huckleberries
Loganberries
Mulberries
Raspberries
Gooseberries
Grapes
Cherries Wash, stem, pit, pack, cover with 20 Medium
boiling syrup
Currants Wash, stem, pack in jars, cover 20 Medium
with boiling syrup
Figs Wash, place in soda bath, drain, 20 Medium
rinse, cover with boiling syrup
Peaches Select them firm, ripe, blanch 3 20 Medium
min, peel, cold-dip, pack
Pears Select slightly under-ripe pears, 20 Thin
pare, quarter, place in cold
salt bath, boil in syrup, pack,
cover with boiling syrup
Plums Wash, prick skins, pack cold, 20 Medium
cover with boiling syrup
Pineapple Peel, remove eyes, cut, slice or 30 Thin
shred, pack cold, cover with
boiling syrup
Rhubarb Wash, cut into small pieces, 16 Medium
blanch 3 min, cold-dip, pack,
cover with boiling syrup
Strawberries Wash, stem, boil gently 15 min in 16 Medium
syrup, let stand in syrup
several hrs, reheat, fill jars,
seal
Fruit Juices Crush fruit, heat slowly, strain, 30
pour into jars

SYRUP TABLE

=Syrup= =Proportions= =Directions=
Thin Syrup 1 part sugar to 1 part Boil sugar and water
water together
Medium Syrup 3 parts sugar to 2 parts until sugar is dissolved.
water
Thick Syrup 2 parts sugar to 1 part Fruit juice may be used in
water place of water.

TIME TABLE FOR CANNING VEGETABLES

=Product= =Treatment before Canning= =Hot-Water =Steam
Bath One- Pressure
Period Cooker
(minutes)= 10 pounds
(minutes)=
Asparagus Wash, tie in bundles, keep tips 120 40
above water, boil 3 min, pack
Beans: Wash, string, boil 3 min, pack 120 40
String or Wax
Beans: Lima Shell, grade, boil 3 to 5 min, 180 60
loosely pack
Beets Wash, retain 1 inch stems, boil 90 40
15 min, cold-dip, slip skins,
pack
Brussels Wash, boil 10 min, pack 90 40
Sprouts
Cabbage
Cauliflower Soak in cold brine, boil 3 min, 90 40
pack
Carrots Wash, boil 10 min, skin, pack 90 40
Corn (on Cob) Boil on cob 5 min, pack 180 60
Corn Boil on cob 5 min. cut from cob, 180 60
loosely pack
Corn and Lima Boil each product 5 min, combine 180 60
Beans corn and beans, loosely pack
(Succotash)
Eggplant Peel, cut into ¼ to ½″ slices, 120 60
boil 3 min, pack, do not add
salt
Greens Steam in covered vessel until 180 60
(Including wilted, use smallest possible
Spinach) amount of water, loosely pack
Kohlrabi Wash, boil 10 min, pack 90 40
Mushrooms Wash, skin if necessary, boil 3 120 40
min, pack
Okra Wash, boil 3 min, cold-dip 90 40
(saltbath), pack
Parsnips Wash, scrub, boil 10 min, pack 90 40
Peas Shell, grade, boil 3 min, 180 60
loosely pack
Peppers, Bell Wash, remove seed-pod, boil 3 45 30
min, flatten, pack
Peppers, Wash, place in moderately hot 45 30
Pimento oven until skins blister, slip
skins, remove seed-pod, pack
dry
Pumpkin Wash, cut into pieces, cook 180 60
until tender, mash, pack
Sauerkraut Pack, add no water or salt 60 40
Squash Wash, cut into pieces, cook 180 60
until tender, mash, pack
Sweet Potato Wash, boil or steam 15 min, 240 90
peel, dry, pack
Tomato Scald and peel, pack whole or 25 15
cut into pieces, cover with
hot tomato juice, pack

TIME TABLE FOR CANNING MEATS, POULTRY, FISH

=Product= =Treatment before Canning= =Hot-Water =Steam
Bath One- Pressure
Period Cooker
(hours)= 15
pounds
(hours)=
Meats: Bleed well, thoroughly cool, 3½ 1
Lamb pre-cook or pack raw, include
Veal small bones, process
Beef
Pork
Poultry: Bleed well, thoroughly cool, 3½ 1
Chicken pre-cook or pack raw, include
Duck small bones, process
Turkey
Wild Game: Bleed well, thoroughly cool, 3½ 1
Deer soak in brine 30 min, pre-cook
Rabbit or pack raw, process
Wild Birds
Grouse
Duck
Pheasant,
etc.
Fish: Fresh Use only fresh fish, bleed well, 3½ 1
Water soak in brine, pre-cook or
pack raw, process

TIME TABLE NOTES

Pack vegetables as hot as possible.

Add 1 tsp salt to 1 qt vegetables unless otherwise specified.

Brine used for canning vegetables is made of 2½ oz salt to 1 gal water, or 1 tsp salt for each qt of vegetables.

Add 2 tsp salt to 1 qt meat.

Add 1 tbp sugar, if desired, to corn and peas.

For vegetables which are especially difficult to can, 1 tbp vinegar or 1 tbp lemon juice may be added to each qt.

Reject any product which, upon opening, looks suspicious, or contains any “flat sour,” or unnatural odors. Do not taste.

Thoroughly reheat all canned vegetables and meats before using.

CUCUMBER PICKLES (Uncooked)

Wash and dry small cucumbers; pack closely into clean, hot jars. To each qt jar add:

1 tbp crushed rock salt, 2 tbp sugar, 1 tbp mixed spices.

Fill jar with cold vinegar; seal jars and store them in a cool place. Three or four slices of white onion may be added to each jar for flavor, if desired.

CELERY RELISH

1 qt celery, chopped, 1 c white onion, chopped, 2 large red
peppers, 2 large green peppers, 1 tsp salt, 2 c vinegar, ½ c
sugar, 1 tsp dry mustard.

Large, coarse stalks of celery may be used for celery relish; chop celery and onion; cook these separately in salted water (2 tsp salt to each qt water) until tender; drain and add chopped peppers from which seeds have been removed; add other ingredients and cook mixture until tender; seal immediately in clean, hot jars.

TOMATO KETCHUP

½ pk tomatoes, 3 red peppers, 2 medium-sized onions, cut fine, 2
tbp salt, ⅓ c sugar, 2 c vinegar, 2 tsp celery salt, 2 tsp ground
mustard, 1 tbp whole allspice, 1 tbp cloves, 1 tbp cinnamon, 1
tsp paprika.

Cook tomatoes, peppers and onions together without adding water; press mixture through strainer, and measure pulp. To pulp (4 qt) add salt, sugar and spices; place whole spices in a bag during cooking and remove bag before pouring ketchup into jars. Ground spices, except paprika, will darken ketchup. Long, slow cooking also gives a dark color. Cook ingredients together, except vinegar, rapidly for 1 hr, add vinegar and cook mixture until it is thick. Seal in clean, hot jars.

MIXED MUSTARD PICKLES

1 pt small cucumbers, 1 pt large cucumbers, sliced, 1 pt pickling
onions, 1 c string beans, cut diagonally in 1″ pieces, 1 pt
cauliflower, cut into small pieces, 3 red peppers, chopped, 3
green peppers, chopped, 1 c small carrots, or sliced carrots, 1
pt small, green tomatoes, cut in halves or quarters.

Select cucumbers not longer than 2″. Soak all vegetables in brine (1 c salt to 1 gal water) overnight. Drain and soak them in clear water 3 hr; cover vegetables with vinegar and water, using for mixture equal amounts of vinegar and water; let stand in vinegar for 1 hr and then heat to simmering point. Make a dressing of the following ingredients:

¼ c white sugar, 4 tbp flour, 4 tbp powdered mustard, ½ tbp
turmeric, 1 tsp celery salt, 6 c vinegar.

Mix dry ingredients and add hot vinegar slowly, stirring to make a smooth paste. Cook mixture in double boiler until sauce thickens; drain vegetables; pour mustard dressing over them while they are hot, and simmer 5 min. Pack pickles into hot, clean jars, and seal immediately.

PICKLING FRUIT-VEGETABLES

Allow 6 lb fruit to 3 lb sugar, 1 oz each of the following: Cloves, allspice, mace, cinnamon and 1 nutmeg. Put fruit into kettle with alternate layers of sugar and spices, and add vinegar. Let all boil 5 min, then skim out fruit and pack in glass jars; let syrup boil till thick and pour it over fruit. Bottle tight and examine from time to time. If they show signs of fermenting open jars and set them uncovered in kettle of water and heat till contents of jars begin to bubble, then seal again. Sour pickles should always be cooked in granite or agate-ware kettles, and if desired green, put on to cook in cold vinegar and brought gradually to the boiling point. Alum added to the pickles keeps them crisp.

MIXED FRUIT PRESERVES

1 lb quinces, 1 lb sweet apples, 1 lb pears, 1 lb peaches, 3
lemons, 6 c sugar.

Do not remove skins. Slice fruit. Cook apples, pears, and quinces separately until tender. Drain off juice from each, and add it to sugar. Boil mixture until it becomes a medium thick syrup; add fruit, juice of 2 lemons and 1 lemon sliced thin; cook mixture until it is thick and seal at once in clean, hot jars.

PINEAPPLE PRESERVES

Pare pineapple and remove eyes. Shred with a silver fork or cut in small pieces, discarding core. Place pineapple in preserving kettle and add ¾ as much sugar as pineapple. Allow mixture to stand until syrup is formed. Cook mixture slowly until pineapple becomes transparent; place in hot jars, fill with boiling syrup and seal immediately.

PLUM PRESERVES

6 lb fruit, 9 c sugar, 1 c water.

Select small purple plums and be sure they are sound and not overripe. Remove stems, wash and pierce each plum with a fork. Place plums in an earthen bowl or jar, cover with sugar and add water. Cover vessel and let stand in a cool place overnight. Drain plums and boil the juice for 5 minutes. Add plums and cook for a few minutes until clear. Care should be taken not to overcook, as the syrup thickens or jellies after standing. Pack into hot, clean jars and seal immediately.

QUINCE CONSERVE

2 c apple pulp, 1 c quince pulp, 1 c raisins, 1 c cranberry pulp,
2½ c sugar.

Mix ingredients and boil for 5 min then add raisins. Continue boiling until mixture is thick and clear. Pack into clean, hot jars and seal at once.

PEACH CONSERVE

2 c diced peaches, 1 c cooked pineapple, 2½ c sugar, 1 orange,
juice and grated rind, 1 lemon, juice and grated rind.

Combine ingredients and cook until mixture is thick and clear, stirring to prevent burning. Pour into clean, hot jars, and seal immediately.

APPLE BUTTER

½ bu apples, 2 gal water, 1 gal fresh cider, 6 lb sugar, spices.

Wash apples. To each ½ bu of apples add 2 gal of water; boil until the fruit is soft, then press through a sieve. To the pulp from each ½ bu of apples add 1 gal fresh cider, which has been boiled down one-half. Bring to a boil and add 6 lb sugar. Continue cooking and just before the desired consistency for finished apple butter is reached, add spices, cinnamon, and cloves, according to taste. When the butter has become a heavy dark brown paste, pack into clean, hot jars and seal immediately.

Smaller amounts may be made by using proportionate measures of apples, sugar and cider as given in this recipe.

QUINCE-APPLE MARMALADE

Wash quinces and remove blossom end. Cut fruit into small pieces. Place in just enough water to cover and cook until soft. Press through a sieve and combine pulp with an equal measure of tart apple pulp. Add ⅔ as much sugar as pulp. Cook mixture until it is thick and clear (about 25 minutes). Pack into clean, hot jars and seal immediately.

CARROT-ORANGE MARMALADE

6 carrots, 3 oranges, 1 lemon, juice and grated rind, sugar.

Dice the carrots and cook until tender, using as little water as possible. Cut oranges and the lemon into small pieces. Combine the carrot and fruit, measure and add ⅔ as much sugar as mixture. Simmer mixture until it is clear. Pack hot into clean, hot jars, and seal at once.

RASPBERRY JAM

Wash raspberries and crush them. Weigh the crushed berries and add an equal weight of sugar. Boil mixture until it is thick and clear. Long boiling should be avoided, because it makes the jam dark and strong. Pack hot into clean, hot jars and seal immediately.

STRAWBERRY JAM

Pick over berries and remove hulls. Weigh berries, and for every lb of fruit allow ¾ lb of sugar. Place berries in a preserving kettle and mash fruit as it heats. Bring fruit to boiling point, stirring frequently and crushing any berries which still remain whole. Add sugar to the fruit and boil together until thick (not over 20 minutes), stirring to prevent burning. Pack into clean, hot jars and seal immediately.

PEACH JAM

1 lb peach-pulp (imperfect peaches may be used), ½ to ⅔ lb sugar,
¼ c peach juice or water, ½″ ginger root, 1 peach pit, ¼ tsp
allspice, 1 tsp cinnamon bark, ½ tsp cloves.

Blanch peaches in boiling water, cold-dip and remove skins and seeds. Mash pulp. Add sugar and spices (tied in a bag). Cook until mixture is thick and clear. Remove spice-bag. Pack into clean, hot jars and seal immediately.

=Note=: Spices may be omitted. Apple pulp may be substituted for part of peach pulp. Instead of spices, juice of 1 lemon and 12 peach pits may be added.

PLUM JAM

1 lb plums (Damson plums are best), ½ to ⅔ lb sugar.

Wash plums and remove seeds, if desired. The flavor of the seeds is sometimes preferred. Add sugar, and cook until mixture is thick and clear. Pack immediately into hot, clean jars and seal at once.

MINCEMEAT

2 lb lean beef, 1 lb chopped suet, 4 lb tart apples, 6 c sugar,
3 lb currants, 2 lb raisins, 1 nutmeg, ½ tsp ground mace, 2
oranges, 2 lemons, ½ lb citron, 1 tbp salt.

Stew beef in as little water as possible until quite tender; cool and chop into fine pieces; add beef suet, chopped fine, and apples pared, cored and chopped, sugar, currants, raisins, spices, orange and lemon juice, grated rind of oranges and of 1 lemon, chopped citron and salt; mix thoroughly and cook 1 hr; pack into a stone jar, or into clean glass jars. Seal jars and store in a cool place. Left-over canned fruit juice or canned fruit may be added from time to time.

MOCK MINCEMEAT

3 lb green tomatoes, 3 lb apples, chopped, 2 lb raisins, chopped,
8 c brown sugar, 2 tbp salt, 1 c suet, 1 c vinegar, 2 tbp
cinnamon, 2 tsp cloves, 1 nutmeg, orange peel, if desired.

Chop tomatoes and drain; measure juice and add equal amount of water to pulp; scald mixture and drain off liquid. Repeat twice this process of adding fresh water, scalding and draining. To mixture add chopped apples, sugar, raisins, salt, and suet, and cook until clear. Add remaining ingredients and cook mixture until thick. Pack immediately into clean, hot jars and seal at once.

PICKLED ONIONS

Peel 4 qt small white onions under water (to save your eyes); place in large bowl; sprinkle with 1 c salt and cover closely. In the morning place in a colander, rinse thoroughly in cold water and drain. Use spiced vinegar recipe, adding another qt of vinegar. Boil vinegar, spices and sugar, pour in onions; let boil 5 min and pour at once, to overflowing, into air-tight, hot, clean jars.

DILL PICKLES

Select small pickles; scrub well with a brush; pack in jars, adding 1 tsp mustard seed, a spray of dill, a bay leaf and a bit of alum (about the size of a pea) on top of each jar. Boil 3 min 1 c vinegar, 2 c water and 1 tbp salt; pour boiling hot over pickles and seal.

SPICED VINEGAR

1 qt vinegar, 1 lb sugar, 1 tbp each allspice, cinnamon, white
mustard seed, 1 tsp each cloves and salt.

Spices may be used either whole or ground. If ground, place spices in a muslin bag, and remove bag before pickles are canned.

SWEET CUCUMBER PICKLES

Select very small cucumbers; soak in brine made by adding 2 tbp salt to 1 qt water, over night. Next morning remove cucumbers; scald the brine and skim it; pour over pickles again and let stand 2 days. Repeat this process the third morning and let pickles stand 2 days longer. Then scald brine each morning till the 8th day, removing the pickles and pouring the hot brine over them each time. On the 8th day remove these pickles from the brine, cover with the spiced vinegar, heat thoroughly, and place in clean, hot jars.

GREEN TOMATO RELISH

4 qt green tomatoes, 2 qt cabbage, 8 large onions, 3 small red
peppers, 6 green peppers, 1 small bunch of celery, 3 lb brown
sugar, ½ c salt, 1 oz celery seed, 2 qt vinegar.

Chop all whole ingredients fine, add balance, and cook ½ hr, after bringing to the boiling point. Seal in hot, sterilized jars.

CHILI SAUCE

12 medium-sized ripe tomatoes, 1 pepper, finely chopped, 1 onion,
finely chopped, 2 c vinegar, 3 tbp sugar, 1 tbp salt, 2 tsp
clove, 2 tsp cinnamon, 2 tsp allspice, 2 tsp grated nutmeg.

Peel tomatoes and slice; put in preserving kettle with remaining ingredients; heat gradually to boiling point, and cook slowly 2 ½ hr. Seal in hot, sterilized jars.

CORN RELISH

1 qt corn cut from cob, 3 c ground raw cabbage; 1 stalk celery
and 2 red peppers put through fc, with 1 onion. Then add 1 c
sugar, 2 tbp salt, 3 tbp mustard and 3 c vinegar.

Cook until corn is tender; seal in hot, sterilized jars.

UNCOOKED TOMATO RELISH

4 qt tomatoes (ripe but firm), ½ c chopped celery, 2 small
onions, 2 green peppers, ½ c sugar, ½ tsp mustard seed, 1 c
vinegar.

Chop tomatoes and add salt; place in bag to drain over night; chop onion, pepper and celery; add tomatoes, sugar, salt, spice, vinegar; mix well, bottle and seal.

UNCOOKED CHUTNEY

Chop 1 doz large ripe peeled tomatoes; sprinkle ¼ c salt and let stand for 2 hr; then put in a bag to drain over night. In the morning put through fc ¾ lb seeded raisins, 1 lb tart apples, 2 red peppers, 6 small onions; mix well with tomato, adding also ½ c fresh mint leaves minced finely. Then add 1 oz mustard seed, 2 c brown sugar and 3 pt vinegar that has been brought to boiling point and then cooled; mix all ingredients well, put into a crock and stir every day for 10 days. Then place in jars and seal. This will not require cooking, but must be stored in a dry cool place.

GREEN TOMATO PICKLE

Wash and slice 1 gal green tomatoes; sprinkle with 3 tbp salt, and let stand over night. Next morning wash thoroughly in tepid water to remove salt. To this add 8 large onions sliced, and 4 large peppers chopped. To 1 qt vinegar, add 3 lb sugar, 1 tbp each of cinnamon, cloves, ginger and mustard seed. Bring to boiling point; add vegetables, boil ½ hr and seal.

DIXIE RELISH

1 qt chopped cabbage, 1 pt chopped white onion, 1 pt chopped
sweet red pepper, 1 pt chopped sweet green pepper, 5 tbp salt,
4 tbp celery seed, ¾ c sugar, 1 qt cider vinegar, 4 tbp mustard
seed.

Soak the peppers in brine (water, 1 gal; salt, 1 c) for 24 hr. Freshen for 2 hr in cold water. Drain, remove white sections and seeds. Chop all vegetables separately, measure, mix, and add vinegar, sugar, and spices. Let stand overnight in a crock or enameled dish. Just before packing drain off the vinegar to facilitate packing. Pack the relish in jars, pressing it down thoroughly; add the drained-off vinegar, being sure that all the air is forced out of the jar and replaced by vinegar. Process for 15 min.

“ODDS AND ENDS” PICKLES

Boil together 1 gal of good vinegar, 10 oz salt, 3 oz of shallots, 3 oz ginger, ½ oz mace, 1 tsp red pepper, ¾ oz mustard seed, 1 oz turmeric. Let these simmer together after they boil up, for from 15 to 20 min, and when cold put into a stone jar, into which you can throw as they ripen any vegetables that are available, such as broken up cauliflower, string beans, tiny cucumbers, onions, radishes, etc., using perfectly fresh vegetables, carefully wiped free from grit or dirt being very particular to keep the jar closely covered all the time, recovering it tightly each time you add anything to it. This pickle, which will be in condition in 8 or 9 mo, makes a very nice household piccalilli with the least amount of trouble.

WATERMELON RIND PICKLE

Trim off the green and red parts, cut the rind into suitable pieces, and cook until tender in salt water (1 tsp salt to 1 qt water). Drain and cook until clear in the following syrup:

3 c sugar, 3 c vinegar, 1 tsp cloves, 2 tsp cinnamon.

SOUTHERN PICCALILLI

1 pk of green tomatoes, 1 doz onions, 6 red peppers, ½ oz ginger,
¼ oz mace, 1 tbp black pepper, 1 box mustard, 5 cts worth of
celery seed, mustard seed to taste, 1 lb brown sugar.

Slice tomatoes, onions, and peppers, put in a jar with salt mixed well through; let stand 24 hr; drain off and boil in vinegar (after adding the spices) until clear, then seal in sterilized jars.

SPANISH PICKLES

One pk green tomatoes, 1 doz onions. Slice, sprinkle with salt and let stand over night and strain off the juice. Allow 1 lb. sugar, ¼ lb whole white mustard seed, 1 oz ground black pepper, 1 oz ginger and one of cinnamon. Mix dry.

Put a layer of tomatoes and onions in a kettle and sprinkle with spice, then tomatoes and so on until all are used. Cover with vinegar and let boil two hours, after which pack in small jars and set in the cellar.

GREEN CUCUMBER PICKLES

Select 1 pk of small, fresh cucumbers of uniform size. Wash in cold water. Place in crock and add 1 c salt with cold water to cover. Let stand 24 hr. Drain from brine and scald cucumbers in a weak vinegar. Drain and pack either in crocks or jars.

Boil together the following:

1 gal vinegar, 1 c brown sugar, 1 tbp powdered alum, 2 tbp
peppercorns, 2 tbp allspice, 1 tbp cloves, 1 oz cinnamon. Pour
this over the cucumbers and seal.

SWEET PICKLED PEARS

6 lb pears, 3 lb sugar, 2 c vinegar, 4 tbp cloves (whole) ¼ c
mixed spices.

Wash pears, but do not pare. Stick the cloves into the pears. Make a syrup of sugar and vinegar; add spices, when boiling, add a few pears at a time and cook until tender. Fill jars and seal.

CHOWCHOW

1 pk ripe tomatoes, 1½ pk green tomatoes, 1½ doz sweet peppers,
3 tbp white mustard seed, 1 doz onions, 5 tsp celery seed, 5 tsp
cinnamon, 4 hot peppers, 6 c sugar, 1 gal vinegar, 1½ c grated
horseradish.

Chop the vegetables. Sprinkle with a cup of salt and drain overnight. Heat the seasoned vinegar to the boiling point and pour over the vegetables. Add horseradish last.

EGGS

Eggs are a valuable food, containing a high proportion of nutrients in a form well suited to use in the body.

They are similar to milk in the high proportion of nutrients they contain and in their ready digestibility, but differ from milk in that they contain no carbohydrates, although their high percentage of fat supplies energy.

Eggs are valuable in supplementing the low iron content of milk. One egg contains nearly 30 times as much iron as one cup of milk. Nine eggs are equivalent in nutrition value to 1 lb beef.

Eggs are very easily and completely digested. Their digestibility varies somewhat according to the method of preparation. Raw egg whites, contrary to the usually accepted opinion, are less completely digested than those slightly cooked. Eggs cooked in different ways all seem to be completely digested, but vary in their ease of digestion. Eggs cooked just below boiling point seem more easily digested than those cooked at boiling point, and fried egg is much more difficult to digest than boiled egg.

If cooked below boiling temperature we get a softer and more palatable product. In an omelette a spongy texture is obtained by folding in the well-beaten egg white. These should be cooked slowly and evenly so as to set the air cells and retain the spongy texture. A slight browning of the outside develops flavor. In frying eggs flavor is developed at the expense of texture. The ease of digestion of hard-cooked eggs is increased by mincing.

Eggs should be kept in a cool, dry place. Do not wash until just before using, as they deteriorate rapidly after being washed.

EGGS A LA KING

4 hard-cooked eggs, 2 c cream or milk, 4 tbp flour, 2 tbp butter,
2 egg yolks, ½ can pimentos cut in stripes, ¼ c sauteed sliced
mushrooms, 1 tsp salt.

Cut eggs in quarters and arrange on slices of toast. Melt butter, add dry ingredients, blend, and cook thoroughly. Add cream gradually. Cook until slightly thickened. Add remaining ingredients and pour over eggs.

SHIRRED EGGS (1)

Butter small cups such as are used for baked custards and drop an egg into each, being careful not to break the yolk. Set the cups in a pan of boiling water, and cook until the whites of the eggs are set. Put a bit of butter on each egg and a dash each of salt and pepper. Serve immediately.

SHIRRED EGGS (2)

Line a shallow buttered dish with hot boiled rice. Break 6 eggs and carefully drop them 1 by 1 into the rice. Cover with 1 c or more of white sauce to which ½ c of grated cheese and ½ c of bread crumbs have been added. Set baking dish in pan of hot water and cook in slow oven until the whites of the eggs are jellylike.

ITALIAN EGGS

Boil 5 eggs, then cut them (lengthwise) into sixths; add 1 c of cooked macaroni, ½ c grated cheese, and 1¾ c of white sauce; season with salt, onion juice, paprika, and anchovy essence; turn into a buttered baking dish, cover with ½ cup of buttered crumbs and brown in oven.

MEXICAN SCRAMBLED EGGS

Cook together, until tender, 2 tbp butter, 1 chopped onion, ½ each of chopped green pepper and chopped pimento, ¼ c rich milk, 1 tsp salt, and ¼ tsp pepper. Then add 6 eggs, stir constantly while cooking, and serve on toast.

EGGS A LA GOLDENROD

Separate whites and yolks of hard-cooked eggs, chop whites fine, add to white sauce, and when hot serve on toast and garnish with yolks run through a sieve or ricer. Season with salt and pepper. The eggs may be mixed with the white sauce poured into a baking dish, covered with buttered crumbs, and baked until crumbs are a delicate brown.

EGG BALLS

1 hard-boiled egg, ⅛ tsp salt, few grains cayenne, 1 tsp heavy
cream, ¼ tsp finely chopped parsley.

Rub yolk through a sieve, add white finely chopped, and remaining ingredients. Add raw egg yolk to make mixture of right consistency to handle. Shape in small balls, and poach in boiling water or stock.

EGG CUSTARD

2 egg yolks, few grains salt, 2 tbp milk.

Beat eggs slightly, add milk and salt. Pour into small buttered cup, place in pan of hot water, and bake until firm; cool, remove from cup, and cut in fancy shapes with French vegetable cutters.

CREAMED EGGS

Prepare white sauce and add hard-cooked eggs, cut in halves, slices, or chopped, and when hot serve on toast. A little cheese may be added for seasoning if desired.

SCALLOPED EGGS

Slice hard-boiled eggs in rings. Butter a baking dish and cover the bottom with fine bread crumbs; put in a layer of eggs, bits of butter and sprinkle with salt and pepper. Alternate layers of eggs and crumbs in this way until the dish is filled. A layer of bread crumbs must be on top. Pour on two tbp rich milk or cream, and bake in a moderate oven.

BAKED EGG SOUFFLE

Beat yolks and whites of 6 eggs separately. Add 1 tsp cornstarch to 1 c of hot milk, then add ½ tsp salt and the whipped yolks of the eggs. Cook in a saucepan until of the thickness of cream, then add stiffly beaten whites. Put mixture into a well-buttered frying pan and set in a hot oven, and bake until slightly browned.

FRIED EGGS

Break each egg separately into a saucer. In this way, if one is not fresh, it will be discovered before the rest are spoiled. Fry in a tbp of lard and butter already mixed and hot in the frying pan. Fry for approximately 3 min, dipping the hot fat over the yolk or turning the egg carefully if it is desired fried on both sides.

SCRAMBLED EGGS

Beat 5 eggs slightly with a silver fork, add ½ tsp of salt, ⅛ tsp pepper and ½ c milk. Heat a frying pan, melt in it 2 tbp butter, and when melted, turn in the eggs. Cook, stirring constantly, until they are of creamy texture. Take care that the mixture does not stick to the bottom and sides of the pan and burn.

=Variation=: Add to the scrambled eggs shredded bits of dried beef or small pieces of cooked ham or bacon.

SWISS EGGS

1 level tbp butter, 2 level tbp grated cheese, 4 very thin slices
of cheese, 4 eggs, 3 tbp cream, salt and pepper to taste.

Melt the butter in a shallow baking dish; cut the slices of cheese in pieces of convenient size to cover the bottom of the dish. Break the eggs and drop them into the dish over the cheese, season to taste, and pour the cream over the eggs; sprinkle the grated cheese on top and bake in a moderate oven till the eggs are set and the cheese a delicate brown.

FOAMY OMELET

Separate yolks of 4 eggs from whites; beat whites until stiff; beat yolks in a bowl with a beater until thick; add ½ tsp salt and ⅛ tsp pepper, and 4 tbp water. Cut and fold the yolks into the whites until the mixture is blended. Melt 1 tbp butter in the omelet pan and when moderately hot, turn in mixture; spread evenly, a little thinner in the center where fold will come; place on range where it will cook slowly (about 12 min). Keep the temperature low until the last min, when it may be raised to brown the bottom. When well puffed put pan in a moderate oven to cook the top; that is, until omelet is firm to the touch. Crease across top and fold. Serve at once.

CREOLE OMELET

Melt 3 tbp butter; add 2 thinly sliced tomatoes, 2 finely chopped onions, ½ tsp sugar, ⅛ tsp pepper, and ½ tsp salt. Cook 20 min. Spread half the mixture over half a foamy omelet. Fold, place on platter, and garnish with the remainder of the tomato and onion mixture.

ORANGE OMELET

Take the juice of a half a small orange, a small quantity of the grated peel, and 2 tbp of powdered sugar, and add to the recipe for foamy omelet. Before serving, sift powdered sugar lightly over the omelet.

OYSTER OMELET

Add 6 cooked oysters, chopped into small bits, to the mixture for foamy omelet.

MEXICAN OMELET

Mix 1 tbp butter and 1 of browned flour in a deep frying pan, heat, and stir to a cream. When very hot stir in 1 c canned tomatoes, ½ c canned mushrooms which have been sliced fine, ½ c minced, cooked ham (or chicken). Season with salt, paprika, and onion juice to taste. Let mixture simmer 8 min, or slightly less, then stir in 4 well-beaten eggs. Stir the mixture carefully as it thickens. Serve, when the eggs are set, on buttered toast.

OMELET CELESTINE

Prepare the omelet exactly as for orange omelet, omitting the oranges, and in their place spread the omelet, after it is dished, with peach preserve or marmalade, then with finely chopped, blanched almonds, and cover with whipped cream.

SCOTCH EGGS

6 hard-cooked eggs, ½ c stale bread crumbs, 1 c minced ham or
other meat, salt and pepper to taste, ⅔ c milk, egg and bread
crumbs, frying fat.

Cook eggs 20 min in water just below boiling point, stand in cold water for ½ hr, then remove shells and wipe eggs quite dry.

Cook the half c bread crumbs in the milk till thick, add the seasoning and meat and mix all together to form a rather stiff paste. Take a portion of this and press around one of the eggs smoothly with the hand, having the paste of equal thickness all over, and continue till the eggs are covered. Take a raw egg with 1 tbp water and beat lightly; dip each of the prepared eggs into this and cover every particle with the raw egg. As soon as covered, drop onto a paper containing stale bread crumbs, coat with these and fry in deep fat till golden brown. Cut in halves, stand cut side up, and serve plain or with white or tomato sauce or gravy.

JAPANESE EGGS

1½ c boiled rice, 6 hard-cooked eggs, 1½ c white sauce, 1 tsp
onion juice, 1 tsp parsley, 1 tsp soy or Worcestershire sauce.

Pile the hot, cooked rice on a platter; cut the eggs in quarters and imbed in the rice; pour over them the sauce flavored with the onion juice and the soy or Worcestershire sauce, and sprinkle the chopped parsley over the top.

=Note=: Soy is a sauce to be found in some stores where Japanese and Chinese products are sold. Its principal ingredient is the soy bean.

EGGS, WALDORF STYLE

Arrange poached eggs on circular pieces of buttered toast, surround with brown mushroom sauce, and place a broiled mushroom cap on each egg.

DROPPED EGGS (Poached)

Have ready a frying pan ⅔ full of boiling salted water, allowing ½ tbp salt to 1 qt water. Put 2 or 3 buttered muffin rings in the water. Break each egg separately into a saucer, and carefully slip into a muffin ring. The water should cover the eggs. When there is a film over the top, and the white is firm, carefully remove with a buttered skimmer to circular pieces of buttered toast, and let each person season his own egg with butter, salt, and pepper. If cooked for an invalid, garnish with 4 toast points and a bit of parsley. An egg-poacher may be used instead of muffin rings.

BAKED EGGS

Break eggs into a buttered platter or shallow baking dish. Sprinkle cracker crumbs and grated cheese over the top; then moisten with a few tbp cream. Bake in a moderate oven until the egg white is done but tender.

EGGS IN PRISON

2 c cold, cooked meat, 4 eggs, stale browned bread crumbs,
seasoning and flavoring to suit the meat.

Grease thoroughly 4 small c or molds and sprinkle thickly with the browned crumbs. Season and flavor meat rather highly, and line the molds with it, leaving a hollow in the center of each mold; the meat may be moistened with stock or gravy if too dry; break a raw egg into the hollow left for the purpose in each c, sprinkle with salt and pepper, and bake in a moderate oven till the eggs are set. Turn out and serve with or without sauce or gravy.

PLAIN OMELET

4 eggs, 4 tbp water, ¼ level tsp salt, ⅛ level tsp pepper, 2
level tbp butter.

Break the eggs into a bowl and beat them lightly, yolks and whites together, add the salt, pepper and water, and mix all well; melt the butter in a clean omelet pan and allow it to become quite hot without browning. Pour the eggs into the pan, mix and stir them gently till they begin to set. Now push the omelet down to one side of the pan that it may be thick and puffy, tilting the pan so as to keep it at one side. Cook till just set in the center and golden brown on the surface next to the pan. Turn onto a dish, brown side up, and serve plain or with tomato or other sauce.

JELLY OMELET

Mix and cook plain omelet, omitting pepper and ½ the salt, and adding 1 tbp sugar. Spread before folding with jam, jelly, or marmalade. Fold, turn, and sprinkle with sugar.

CASSEROLE EGGS

Chop cooked spinach very fine and season with salt and butter. Put 1 tbp this into individual, buttered, casseroles, and sprinkle with 1 tbp grated cheese, and carefully break 1 egg into each casserole. Cover each egg with 1 tbp of sauce, and ½ tbp grated cheese. Bake until eggs are set. These should be served immediately.

SCRAMBLED EGGS

6 eggs, 3 level tbp butter, 6 tbp cream or milk, ½ level tsp
salt, ⅙ level tsp pepper.

Beat the eggs lightly, whites and yolks together, add the seasoning and cream or milk, and place with the butter in a saucepan. Stir the mixture constantly with a wooden spoon till it begins to thicken, then remove the saucepan to a cooler part of the stove and continue the cooking till the eggs are set. Serve either on buttered toast or garnished with points of toast.

A little grated cheese, a few green peas or mushrooms (cooked), or a few asparagus tips are sometimes added to the scrambled eggs just before removing them from the fire.

EGGS AND TOMATOES

Select well-shaped tomatoes and cut off the stem end; take out enough of the pulp so that each shell will hold an egg. Drop in the egg carefully, sprinkle with pepper and salt, put a bit of butter on top of each; put the tomatoes in a baking dish and put water around them. Put in oven and cook until the eggs are set and the tomatoes soft. Serve on slices of buttered toast.

DUTCH EGGS

Cut 5 hard-boiled eggs into small pieces and fold into thick, richly seasoned milk gravy. Halve 6 green peppers (lengthwise), removing the seeds and all the interior portions so as to leave the shells; fill these shells with the gravy and egg mixture, then sprinkle thickly with grated cheese and dots of butter, then brown in the oven, Serve on a hot dish garnished with watercress or parsley, and eat with toast.

CURRIED EGGS

6 hard-cooked eggs, 1 very small onion, 2 level tbp butter or
drippings, 2 level tbp flour, ½ sour apple or a tsp lemon juice,
½ level tsp salt, 1 ½ c water, stock or milk, 1 level tbp curry
powder.

Hard cook the eggs, remove the shells and cut the eggs in slices. Melt the butter or drippings and cook in it the onion, peeled and finely minced; next, put in the flour and curry powder and cook 3 min. Add the stock, water or milk slowly, and stir till the sauce boils; put in the apple or lemon juice and simmer gently for 20 min. Add salt, and heat the slices of egg in the hot sauce.

SHRIMP OMELET

Mix together butter and flour in quantities sufficient to make ½ pt of sauce when heated and creamed together; to this add another piece of butter about the size of an egg and 12 shelled and cooked shrimps. Season with salt and pepper, cook for 3 min, stirring constantly, then put in ½ of a finely chopped sweet green pepper, and cook for 1 min longer. Make a foamy omelet, fill with this mixture just before folding. Serve at once on a hot plate.

CHEESE OMELET

3 eggs, 3 tbp water, 2 tbp mild grated cheese, ⅛ tsp pepper, 2
tbp butter, salt, if needed.

Beat the eggs lightly, yolks and whites together, add the water and seasoning. Melt the butter in an omelet pan, pour in the eggs and stir and mix lightly till they begin to set. Sprinkle the grated cheese over the top, then scrape and push the omelet to one side of the pan. Cook about 1 min, then either turn in the pan by slipping a knife under the omelet, or hold the pan for a moment in front of the fire or under the flame of the gas range. Turn onto a hot dish, and serve at once.

OMELET SOUFFLE

6 eggs, ½ c sugar, ½ tsp any desired flavoring, a pinch of salt.

Separate the whites and yolks of the eggs and beat the whites to a stiff froth; add the sugar and salt to the yolks and beat till thick. Mix whites and yolks lightly together and add the flavoring; turn into a buttered pudding dish, and bake in a hot oven from 12 to 14 min. Serve, as soon as set, in the dish in which it was cooked. Do not keep the souffle waiting before serving, as it very quickly falls.

STUFFED EGGS (1)

Cut 4 hard-boiled eggs in ½ crosswise; remove yolks, mash, and add 2 tbp grated cheese, 1 tsp vinegar, ¼ tsp mustard, and salt and cayenne to taste. Add enough melted butter to make mixture of the right consistency to shape. Make in balls size of original yolks, and refill whites. Arrange on a serving dish, pour around 1 c white sauce, cover, and reheat.

STUFFED EGGS (2)

Cut hard-boiled eggs in ½ lengthwise. Remove yolks, and put whites aside in pairs. Mash yolks, and add half the amount of devilled ham and enough melted butter to make of consistency to shape. Make in balls size of original yolks, and refill whites. Form remainder of mixture into a nest. Arrange eggs in the nest, and pour over 1 c white sauce. Sprinkle with buttered crumbs, and bake until crumbs are brown.

EGGS WITH SARDINES

4 tbp butter, ¼ c soft, stale bread crumbs, 1 c thin cream or top
milk, 2 hard-boiled eggs, 1 half-box sardines, ½ tsp salt, ¼ tsp
paprika, ⅛ tsp pepper.

Melt butter, add bread crumbs and cream, and bring to the boiling point; then add eggs, finely chopped, sardines freed from skin and bones, and seasonings. Again bring to the boiling point and serve at once.

EGGS SUSETTE

Wash and bake 6 large potatoes, cut slice from top of each, scoop out inside, and mash. To 3 c mashed potato add 6 tbp finely chopped ham, 2 tbp finely chopped parsley, whites of 2 eggs well beaten, 3 tbp butter, 4 tbp cream, and salt and pepper. Line potato shells with mixture, place in each cavity a poached egg, cover with potato mixture, and bake until browned. Care must be taken to have eggs delicately poached.

PRESERVING EGGS

To preserve 15 doz eggs in water glass:

1. Select a 5-gal crock (earthen or stone) and clean it thoroughly, then scald and allow to dry.

2. Heat 10 to 12 qt of water to the boiling point and allow it to cool.

3. When cool, measure out 9 qt of water, place in the crock and add 1 qt of sodium silicate (commonly called water glass), which can be purchased at almost any drug store. Stir well so that the solution becomes thoroughly mixed.

The solution thus prepared is ready for the eggs, which may be put in all at once or from time to time as they are obtainable. Care should be taken in putting them in the jar not to crack or break the shells; also make sure that the solution covers the eggs by at least 2 inches at all times.

Put the crock containing the preserved eggs in a cool, dry place and cover with a tight lid or waxed paper to prevent evaporation.

To preserve a smaller or larger number of eggs, the solution should be mixed and prepared in the same proportion.

If water glass is not obtainable, lime may be used. It is not considered as good as water glass, as in some instances eggs preserved by this method have tasted slightly of lime, although at other times limewater has proved entirely satisfactory.

To preserve with lime, dissolve 2 lb of unslacked lime in a small quantity of water and dilute with 5 gal of water that has previously been boiled and cooled. Allow the mixture to stand until the lime settles, then pour off and use the clear liquid. Place clean, fresh eggs in a clean earthenware crock or jar and pour the clear limewater into the vessel until the eggs are covered. At least 2″ of the solution should cover the top layer of eggs.

If best results are to be obtained the eggs should be fresh and clean and preferably infertile. For this reason it is always best when possible to candle the eggs carefully before preserving them unless they are known to be strictly fresh. If an egg is only slightly soiled a cloth dampened with vinegar may be used to remove the stains, but eggs should not be washed with water, as water removes the protective coating that is on the shell and may tend to cause the contents to spoil. Under no circumstances should badly soiled or cracked eggs be used for preserving, as 1 or more such eggs in a jar may spoil all the others.