Chapter XV: Part 15

A novelty for the preserve closet and one that is very good is made from ripe apples and quinces. Use one peck of juicy cooking apples and two quarts of sugar. Pare the quinces and cut out the cores. Put the parings and cores into a preserving kettle with two quarts of water and boil gently for forty-five minutes. Meanwhile, cut the quinces into eighths, put them into a kettle with three pints of water and simmer until the fruit can be pierced with a straw; then lift the fruit from the water and lay them on a platter to drain. Strain the water in which the parings and cores have cooked into the water in which the quinces have cooked, and after adding the sugar boil for ten minutes. Pare, core and quarter the apples, and place in the syrup with the cooked quinces. Cook slowly for fifteen minutes and seal immediately in sterilized jars. The combined flavors of the quince and apple are very pleasing.

CHERRY CONSERVE

Take three and 1/2 pounds of large red cherries, stone them and cook for fifteen minutes. Heat two and 1/2 pounds of sugar in the oven; add it to the cherries; also 1/4 pound of seeded raisins and the juice and pulp of three oranges. Cook until the mixture is as thick as marmalade.

APPLE BUTTER

Boil down any desired quantity of sweet cider in your preserving kettle to 2/3 the original quantity. Pare, core and slice as many wine apples as you wish to use. Boil slowly, stirring often with a silver or wooden spoon. Spice with stick cinnamon and cloves, and sweeten to taste. Boil from four to five hours; take from the fire, pour all together into a large crock. Cover and let it stand overnight, then return it to the preserving kettle and boil down, stirring all the while until it is the consistency of mush, and of a dark brown color.

GRAPE PRESERVES

Squeeze the pulp into one bowl and put the skins into another. Press the pulp through a sieve, weigh the grapes before you squeeze them and allow three-quarters of a pound of sugar to a pound of fruit. Put the strained pulp and sugar on to boil, the skins also, and boil slowly until thick. It will be much easier for you to heat the pulp before straining.

GERMAN PRUNE BUTTER

Remove pits and wash prunes, take three-quarters of a pound of sugar to a pound of fruit, and enough water to keep from burning; do not stir but remove from the sides of the kettle occasionally. Let boil for hours; when done, place in glasses. Let cool; cover with paraffin.

CHERRY MARMALADE

To three pounds of sweet and one pound of sour cherries allow two pounds of sugar. Weigh the cherries when stemmed and pitted. Make a syrup of the sugar, add cinnamon bark and cloves. Put in the sweet cherries first, adding the sour ones half an hour later; boil down thick and cover the jars with brandied paper.

GRAPE CONSERVE

Remove the stems and skins from five pounds of grapes and boil the pulp until tender; then press it through a sieve. Boil the skins of three juicy oranges until tender, then chop fine. Put the grape skins and the pulp into a saucepan; add the orange juice, the boiled skins, five pounds of sugar, one pound of raisins--the muscat seeded--and one pound of shelled walnuts and boil until quite thick.

PLUM CONSERVE, No. 1

Wash five pounds of blue plums or German Prunes, cut them in halves and remove the stones. Peel four oranges, slice them fine and cut each slice in half. Cut the rind of two of the oranges into small squares, add one pound of seeded raisins. Take a measure of sugar and a measure of the mixture, place in preserving kettle on the stove and let come slowly to the boiling point and cook steadily for several hours until the fruit is clear and thick. Put in jelly glasses or jars.

PLUM CONSERVE, No. 2

Wash three pounds of German prunes, remove the stones and cut them into small pieces. Mix one pound of seeded raisins, two oranges cut in small pieces, the juice of two lemons, one pound English walnuts broken in chunks, and three pounds of sugar. Place all the ingredients in the preserving kettle on the stove and let come slowly to the boiling point and cook steadily until the fruit is clear and thick. Put in jelly glasses or jars.

PEACH SYRUP

This is very nice for all kinds of griddle cakes. Use the peelings of your peaches when you are through canning and preserving. Add 1/3 of the peach kernels and put all on to boil in a stone jar on the back of the stove with a little water. When soft, strain through a jelly-bag by letting it drip all night. In the morning add the juice of two or three lemons and boil as you would jelly. Set a pint of juice on to boil and boil for five minutes. Add a pound of sugar and boil five minutes more, but it must boil very hard. Bottle in wide-mouthed bottles or jars. Seal.

PEACH BUTTER

Weigh the peaches after they are pared and pitted. Allow a pound of sugar to a pound of fruit. Cook the peaches alone until soft, then add 1/2 of the sugar and stir frequently. In half an hour put in the remaining sugar. Now watch carefully, stirring almost constantly for two hours. Boil slowly, and add 1/4 of the peach kernels. Spice with cinnamon and cloves, using whole spices.

RAISIN COMPOTE

Peel six oranges (California), cut the skin in very small narrow strips, or run through a food chopper. Slice the oranges very thin and quarter the slices. Let it stand overnight in three pints of cold water. Place this in a preserving kettle with three pounds of seeded raisins, three quarts of currants (picked and washed) and three pounds of granulated sugar. Boil all together for two hours and put in glass jars, closing them while hot.

If preferred, three pints of currant juice strained may be used instead of the whole fruit. This compote will keep perfectly well after the jar is opened.

PICKLED PEACHES

Brush but do not peel the peaches. Select medium-sized ones. When all are well brushed, stick each peach quite full of cloves.

Make a thick syrup of half a pound of sugar to a pound of fruit. Cook the peaches in the syrup until they may be easily pierced with a broom splint. Then carefully skim them from the syrup and after they have cooled on the platters put them in glass jars or stone crocks. To the syrup in the kettle add a few pieces of stick cinnamon and a few whole allspice. Add half a pint of good cider vinegar and a tablespoon of tarragon vinegar to each quart of syrup, and when the syrup just comes to a boil after adding the vinegar pour it over the peaches. Delicious with cold chicken.

SPICED GRAPES

Pulp seven pounds of Concord grapes; cook the pulp and skins until soft; put them through a fine sieve; then add four and one-half pounds of granulated sugar, one pint of cider vinegar, two tablespoons of ground cinnamon, and two tablespoons of ground cloves. Bring to a boil; then cook slowly for one and one-half hours. Put in an earthen crock when cool.

This recipe may also be used with currants; use five pounds of sugar instead of four and one-half pounds.

GREEN OR YELLOW PLUM TOMATO PRESERVES

Wash and dry four pounds of small yellow or green tomatoes and prick each one in five or six places. Stir three pounds of sugar in one-half cup boiling water until dissolved; add the tomatoes and cook until clear. When half done add the juice and the rind of two lemons sliced very thin. When the fruit is clear remove it with a skimmer; put in small jars, filling them two-thirds full. Boil the syrup fast for a few minutes longer or until thick and syrupy, fill up the jars; cover with a cloth until the next day; then cover closely and stand away in a cool place.

SPICED OR PICKLED APPLES

Pare the apples, "Pound Sweets" are best; crab-apples may be pickled the same way, but do not pare. Leave on the stems and put into a kettle with alternate layers of sugar; take four pounds of white sugar to nine pounds of fruit, and spice with an ounce of cinnamon bark and half an ounce of cloves, removing the heads. Heat slowly to a boil with a pint of water; add the vinegar and spices, and boil until tender. Take out the fruit with a perforated skimmer and spread upon dishes to cool. Boil the syrup thick; pack the apples in jars and pour the syrup over them boiling hot. Examine them in a week's time, and should they show signs of fermenting pour off the syrup and boil up for a few minutes, and pour over the fruit scalding, or set the jars (uncovered) in a kettle of cold water and heat until the contents are boiling, and then seal.

PRESERVED BLACKBERRIES

Weigh the fruit and allow a pound of sugar to every pound of fruit. Tie spices in a bag, such as cloves and cinnamon, and make a thick syrup of the sugar before you put in the berries. Boil half an hour and seal when cold.

PICKLED CRAB-APPLES

Select tart, firm, red or yellow crab-apples, three quarts; remove all decayed spots but leave the stems. Put three cups of cider vinegar, three cups of sugar, and one cup of water in preserving kettle; let boil two minutes, add two tablespoons of cloves and two sticks of cinnamon broken; these spices must be tied in a bag, and let cook ten minutes. Lift out carefully with perforated skimmer, put in glass jars. When all the apples have been cooked, pour over enough syrup to cover; set spice bag away in a cup. Cover jars and let stand twenty-four hours. Pour off syrup and boil again. Wait two days, then boil apples, sugar, with spice bag until apples are tender but firm. Place apples in jars; cover to keep hot. Boil down syrup a little and fill the jars to overflowing with the hot syrup and seal.

WATERMELON PICKLE

Do not throw away the rind of melons. It can be preserved and will make a delicious relish. Remove the green rind of watermelon and the inside pink portion that is left on after eating it. Cut it into two-inch pieces and pour over it a weak brine made in proportion of one cup of salt to a gallon of hot water. Let this stand overnight, then drain and add clear water and one level tablespoon of alum. Boil in this water until the rind has a clear appearance. Drain and pour ice water over the rind and allow it to stand a short time. In a bag put one teaspoon each of cloves, allspice, cinnamon and ginger and place this in the preserve kettle with the vinegar and sugar. Allow one cup of sugar and one cup of vinegar (dilute this with water if too strong) to every pound of rind. Thin slices of lemon will give it a pleasant flavor--allow one lemon to about four pounds of rind. Bring this syrup to the boiling point and skim. Add the melon and cook until tender. It is done when it becomes perfectly transparent and can be easily pierced with a broom straw. A peach kernel in the cooking syrup will improve the flavor. Housewives who object to the use of alum can omit this and merely wash the rind after removing from brine to free it from all salt and then cook it slowly as per directions given above. The alum keeps the rind firm and retains its color. In this case the rind will require long and steady cooking; say 3/4 of an hour or longer. As soon as rinds are cooked they should be put into the containers and covered with the syrup.

PICKLED PLUMS

Prick the plums with a large needle then weigh them, and to every seven pounds of fruit use four pounds of white sugar, two ounces of stick cinnamon, one ounce of cloves and a pint of best pickling vinegar. Boil the vinegar, sugar and spices, and pour boiling hot over the fruit, which must be packed in a large jar; repeat this three times. While the vinegar boils the third time, pack the plums in glass jars and pour the syrup over the plums. When cold seal.

PICKLED CANTALOUPE OR MUSKMELONS

Take fine, ripe melons, pare, take out the seeds and wash, cut into slices about three inches long and two inches wide, lay them in a stone jar and cover with vinegar for twenty-four hours or longer. Then lay the fruit on a clean board to drip; and throw away one quart of the vinegar to each quart remaining. Allow three pounds and 1/2 of white sugar to a dozen small cantaloupes, three ounces of stick cinnamon, one ounce of cloves (remove the soft heads) and two ounces of allspice (whole spices). Boil the spices, vinegar and sugar, adding a pint of fresh vinegar to the old. When well skimmed put in the melons, boil fifteen minutes, twenty is still better; take out the fruit, put it in jars and boil the syrup awhile longer. Skim it again and pour boiling hot upon the fruit. Seal when cold.

PICKLED HUSK TOMATOES

This tomato looks like an egg-shaped plum and makes a very nice sweet pickle. Prick each one with a needle, weigh, and to seven pounds of tomatoes take four pounds of sugar and spice with a very little mace, cinnamon and cloves. Put into the kettle with alternate layers of sugar. Heat slowly to a boil, skim and add vinegar, not more than a pint to seven pounds of tomatoes. Add spices and boil for about ten minutes, not longer. Take them out with a perforated skimmer and spread upon dishes to cool. Boil the syrup thick, and pack as you would other fruit.

SPICED OR PICKLED CHERRIES

Take the largest and freshest red cherries you can get, and pack them in glass fruit jars, stems and all. Put little splints of wood across the tops of the fruit to prevent rising to the top. To every quart of cherries allow a cup of best pickling vinegar, and to every three quarts of fruit one pound of sugar and three sticks of whole cinnamon bark and one-half ounce of cloves; this quantity of spices is for all of the fruit. Boil the vinegar and spices and sugar for five minutes steady; turn out into a covered stoneware vessel, cover, and let it get cold. Then pour over the fruit and repeat this process three days in succession. Remove the heads of the cloves, for they will turn the fruit black. You may strain the vinegar after the first boiling, so as to take out the spices, if you choose. Seal as you would other fruit. Be sure that the syrup is cold before you pour it over the cherries.

SPICED CUCUMBERS

Take nice firm cucumbers, slice thin and salt overnight. In the morning take vinegar sufficient for covering the quantity prepared, mixed spices and sugar according to taste. Put on to cook and when boiling put in the cucumbers and cook for thirty minutes. Delightful as a relish, and can be kept for a long time if put in airtight jars.

PICKLED PEARS

Pears should always be peeled for pickling. If large cut them in half and leave the stems on. The best pear for this purpose, also for canning, is a variety called the "Sickle Pear." It is a small, pulpy pear of delicious flavor. Throw each pear into cold water as you peel it. When all are peeled weigh them and allow four pounds and a half of white sugar to ten pounds of fruit. Put into the kettle with alternate layers of sugar and half a cup of water and one quart of strong vinegar. Add stick cinnamon and a few cloves (remove the soft heads). Heat slowly and boil until tender, then remove them with a perforated skimmer, and spread upon dishes to cool. Skim the boiling syrup and boil fifteen minutes longer. Put the pears in glass jars or a large earthen jar, the former being preferable, and pour the syrup and spices boiling hot over the fruit. When cold seal.

GINGERED PEARS

Pare, core and cut small, eight pounds hard pears (preferably the fresh green Bartlett variety), half as much sugar, quarter pound Canton ginger. Let these stand together overnight. In morning add one pint of water, four lemons, cut small. Cook slowly for three hours. Pour into small jars. Seal when cold. Keeps indefinitely.

SPICED GERMAN PLUMS

Wash the plums, remove the stones and in place of the stones put in almonds. Take the best wine vinegar, water and sugar to taste. Tie in a bag some whole cinnamon, cloves, and allspice; boil together with vinegar. After boiling, let it get lukewarm, then pour over the prunes. Let stand, and each day for nine days let vinegar come to a boil and pour over prunes. The last day cook the vinegar down some, then put in the prunes and let come to a boil; there should be sufficient liquid to cover them. Keep in a stone or glass jar. Grapes (Concord) may be spiced the same way.

GOOSEBERRY RELISH

Cut the brush part from the berry, but leave the stem on, wash thoroughly and let drip in colander overnight. For eight pounds of berries prepare a syrup of six pounds of sugar and three cups of water. When syrup has boiled till clear put in the berries and boil for three-quarters of an hour. Put in jars or glasses.

PICKLED FIGS

Boil the figs in water one and one-half hours, then drain and weigh. To seven pounds fruit use the following syrup: Three pounds of sugar, one pint of vinegar, two ounces of whole cinnamon, two ounces of whole peppers, one ounce of cloves, one orange, and two lemons sliced. Boil syrup one-half hour, add fruit and boil slowly two hours.

*BRANDIED FRUITS*

MÉLANGE

This French fruit preserve is truly delicious, and should be put up in the month of June. To every pound of fruit take one pound of sugar. It requires no cooking at all, and is therefore easily made. Get the largest and soundest berries in the market. Pick two quarts and lay them in a new and perfectly clean two-gallon stone jar and cover with two pounds of the finest granulated sugar. Stone as many pounds of red, black, and white cherries as you wish to use, and add the same quantity of sugar. You may also use bananas, pineapples or oranges. Seed the latter carefully. Be sure to weigh all the fruit, and allow one pound of sugar to every additional pound of fruit. Pour over the fruit a pint of pure alcohol. Tie up the jar with thick paper, and in season add peaches, apricots, raspberries, blackberries, large, red currants; in fact, all kinds of fruit. Green-gages and purple and red plums also add both to looks and taste. Be sure to add the same amount of sugar as you do fruit, but no more alcohol. In the fall of the year pack in glass jars; looks very pretty. Keep it in a dry, cool place. There is always a surplus of juice, which makes excellent pudding sauce. Add a little water and thicken.

FRENCH PRUNES IN COGNAC

Lay the prunes in white wine for two days; then put on a wire sieve to drip, but do not squeeze them. When they look dry, which will be in about half an hour, lay in glass jars with alternate layers of sugar and stick cinnamon and a few pieces of mace and a very few cloves. When the jars are full, fill up with cognac and seal. Set in the sunniest place you can find for three days.

BRANDIED PEACHES

Select only the largest and finest quality of clingstone peaches. Allow a pound of sugar to a pound of fruit, and a pint of the best brandy to every four pounds of peaches. Make a syrup of the sugar with enough water to just dissolve it, and boil about half a dozen blanched peach kernels with it. When the syrup boils put in the fruit and let it boil about five minutes. Remove the fruit carefully upon platters, and let the syrup boil fifteen or twenty minutes longer, skimming it well. Put the peaches in wide-mouthed glass jars. If the syrup has thickened pour in the brandy. Remove from the fire at once, pour over the fruit and seal.

BRANDIED CHERRIES

Select the largest sweet cherries for this purpose, leaving the stems on. Allow half a pound of sugar to every pound of fruit, and a pint of good brandy for every five pounds of fruit. Make a syrup of the sugar, using as little water as possible. Pour it over the cherries and let them remain in the syrup all night. Next day put them in a preserving kettle and heat slowly. Boil about eight minutes. Take up the cherries with a perforated skimmer and boil the syrup fifteen minutes. Add the brandy to the boiling syrup, remove from the fire and pour over the cherries hot, and seal.

BRANDIED QUINCES

Select large yellow, pear-shaped quinces, and peel and quarter them. Take out the cores and throw into cold water, until all are pared. Then boil until tender, so they can easily be pierced. Take them out with a perforated skimmer and weigh. Then take three-quarters of a pound of sugar to a pound of quinces, and boil in a little over half the quince water. Add stick cinnamon and cloves (removing the soft heads). Boil until quite a thick syrup. Pack the quinces in jars, add a pint of good brandy to the syrup and pour boiling hot over the quinces and seal immediately.

BRANDIED PEARS

Pare the fruit, leaving the stems on. Weigh. Proceed as with peaches.

*CANNED VEGETABLES*

Only young, tender, fresh vegetables should be canned.

Time your work by the clock, not by guess.

Weigh and measure all material accurately.

Take no risks. Food is too valuable.

Most fruits and vegetables require blanching; that is, all vegetables and fruits, berries excepted, should be first plunged into boiling water or steam after being picked over, and then, in turn plunged at once into very cold water.

After blanching and packing in sterilized jars, add to all vegetables salt in the proportion of a level teaspoon to the contents of a quart jar. Carrots, parsnips and sweet potatoes require a teaspoon to the pint.

Then fill jars to within quarter inch of top with boiling water, and put in hot water bath--see "Canning Fruit in a Water Bath".

Cover boiler or kettle closely and sterilize or boil for the length of time given below:

Do not close jars tight during sterilizing, or there will be no room for the generated steam and it will burst the jars.

Asparagus, Beets, Carrots, Parsnips, Peas, Sweet Potatoes, and Turnips require six minutes blanching, ninety minutes sterilizing. Asparagus requires one hundred and twenty minutes.

Corn requires five minutes blanching on the cob; three minutes sterilizing after being cut from the cob, or on the cob.

Lima or String Beans or Peas require five minutes blanching; two hours sterilizing.

Pumpkin and Squash require five minutes blanching; one and one-half hours sterilizing.

Tomatoes require two minutes blanching; twenty-two minutes sterilizing.

Tomatoes and Corn require separate blanching, time given above, then ninety minutes sterilizing together. The acid of the tomatoes aids in preserving the corn.

Corn and Beans (Succotash) require ten minutes blanching, ninety minutes sterilizing.

*VEGETABLES PRESERVED IN BRINE*

EARLY FALL VEGETABLES

Take new firkins or large stone jars, and scald them well with boiling water before using. Vegetables that are boiled before pickling in a brass kettle always keep their fresh, green color. In salt pickling cover your jars or kegs with a clean, white cloth, then a cover made of wood and last a heavy stone to weigh it down. The cloth must be removed every other day, washed and put back. In doing this, take hold of the cloth at each corner, so that none of the slimy substance can get into your pickle, and wash the top and sides of the jar also.

MOCK OLIVES

Take plums when just beginning to ripen, but still green. Make a brine out of sea salt or rock salt strong enough to hold up an egg. Pour the brine over the fruit, hot, cover and let stand twenty-four hours. Pour off and make a new brine, heat, add the fruit, heat one minute and seal in the hot brine.

STRING BEANS (RAW)

String the beans very carefully, and cut into fine short lengths; then sprinkle salt over and through them, mixing thoroughly, say to twenty-five pounds of beans, two pounds of salt. Let them remain in the salt overnight. Then pack the shredded beans as tightly as possible into jars or kegs, without any of their juice. In two weeks look them over, remove the cloth and wash it, etc., as already described. When cooking the beans, take out as many as may be required for a meal and soak them in cold water overnight. In the morning set on to boil in cold water. Boil for one hour. Pour off the water they were boiled in, add fresh water, and prepare as you would fresh beans.

BOILED BEANS

Select small, young string beans, string them carefully and boil in salt water, in a brass kettle, until tender, and throw them on a large, clean board to drip. Next morning press them into a jar, with alternate layers of salt and beans, and proceed as with string beans.

CORN

Boil the corn, cut it off the cobs, and pack in jars in alternate layers of salt and corn. Use plenty of salt in packing. When you wish to cook it soak in water overnight. Pack the corn in this way: First a layer of salt, half an inch deep; then about two inches of corn; then salt again, and so on. The top layer must be salt. Spread two inches of melted butter over the top layer and bind with strong perforated paper (perforate the paper with a pin). Keep in a cool cellar.

*PICKLES AND RELISHES*

Use none but the best vinegar, and whole spices for pickling. If you boil vinegar with pickles in bell metal do not let them stand in it one moment after taken from the fire, and be sure that your kettle is well scoured before using. Keep pickles in glass, stoneware, or wooden pails. Allow a cup of sugar to every gallon of vinegar; this will not sweeten the pickles, but helps to preserve them and mellows the sharpness of the vinegar. Always have your pickles well covered with vinegar or brine.

MOTHER'S DILL PICKLES

Examine the cucumbers carefully, discard all that are soft at the ends, and allow them to lay in water overnight. In the morning drain, and dry them with a clean towel. Then put them in a wooden pail or jar, along with the dill, putting first a layer of dill at the bottom then a layer of cucumbers, a few whole peppers, then a layer of dill again, and so on until all are used, and last lay a clean, white cloth on top, then a plate and a stone to give it weight, so that the pickles will be kept under the brine. To a peck of cucumbers use about a cup of salt. Dissolve the salt in enough cold water to cover them. You may add one or two tablespoons of vinegar to the brine. If the cucumbers are small, and if they are kept in a warm place, they will be ready for the table in five or six days. If salt pickles have turned out to be too salty, just pour off the old brine and wash the pickles and then examine them closely, and if they are spoiled throw them away. Lay those that are sound in a clean jar and pour over them a weak solution of salt water, into which put a dash of vinegar. Always examine the pickles weekly. Take off the cloth, wash it, and remove all the scum that adheres to the pail, and lay a clean cloth over the pickles again. Do not use more than a cup of salt in the new brine, which must be thoroughly dissolved. You will find among Salads a nice recipe wherein salt pickles are used. (See "Polish Salad," or "Salad Piquant.") It is a good way to make use of pickles in winter that have become too salty for ordinary use.

DILL PICKLES FOR WINTER USE

Take two or three dozen medium-sized cucumbers and lay them in salt water overnight. Wipe each one dry, discarding all that are soft and lay them in a wooden vessel (which is better than a stone one) along with grape leaves and green grapes, if you can get them, whole peppers, or one or two green peppers, a few bay leaves, a few pieces of whole ginger, a few cloves and a stick of horseradish sliced upon top of all. Use plenty of dill between each layer. Boil enough water to cover the pickles. Use about one pound of salt to six quarts of water, and one cup of vinegar. If you wish to keep them all winter, have your barrel closed by a cooper.

GREEN DILL TOMATOES

Select small firm green tomatoes, follow recipe for Dill Pickles, using the green tomatoes in place of the pickles.

SMALL DILL PICKLES

Select pickles of from two to three inches in length and scrub well with a small brush. Pack in layers in Mason jars, a layer of pickles, a layer of dill and a few mustard seeds, placing a bay leaf and a piece of alum the size of a pea on the top of each jar.

Let one cup of vinegar, two cups of water and one tablespoon of salt come to a boil. Pour boiling hot over the pickles and seal.

TEUFELSGURKEN (HOT PICKLES)

Pare large, green cucumbers, cut each one lengthwise, take out the seeds with a silver spoon and then cut each piece again so as to have four pieces out of one cucumber. When all are pared salt well and let them remain in the salt for twenty-four hours or more; then dry each piece, put in layers in a stone jar with whole white and black peppercorns, small pickling onions, which have been previously pared and salted overnight, pieces of horseradish, a few bay leaves, a little fennel, caraway seeds, a few cloves of garlic (use this sparingly) and also some Spanish pepper (use very little of the latter). Have a layer of the spices at the bottom of the jar. A handful of mustard seed put on the top layer will be an improvement. Boil enough pickling vinegar to cover well. Add a cup of sugar to a gallon of vinegar, boil and pour over hot. Boil again in three days and pour over the pickles after it gets cold, and in two days pour off the vinegar and boil again and pour over the pickles hot. Boil three times altogether.

MUSTARD PICKLES

Choose small cucumbers or gherkins for this purpose. Reject all that are specked or misshapen. Wash them thoroughly; drain off all the water, and allow them to lay in a tub overnight, thickly salted. In the morning; wipe the pickles carefully. Lay them in a stone jar or a wooden bucket, in this way: Put in a layer of pickles. Cut up a few green or red peppers; put a few pieces in each layer, also a few cloves (remove the soft heads) and a tablespoon of mustard seed, and one bay leaf, no more. Then proceed in this way until the pickles are used. Then take half a pound of the very best ground mustard, tie it in a cloth loosely (use double cheese-cloth for the purpose), and lay this mustard-bag on top of the pickles. Boil enough white wine vinegar in a bell metal kettle to just cover them; add a cup of sugar for every gallon of vinegar, this does not sweeten them, but tends to preserve them and cut the sharpness of the vinegar. If the vinegar is very strong, add a cup of water to it while boiling; it should not "draw" the mouth, but be rather mild. See that the pickles are well covered with the vinegar, and pour the vinegar hot over the pickles and mustard. If the vinegar does not completely cover the pickles, boil more and add. Lay a plate on top of all to keep the pickles under the vinegar, and when cold tie up. Look them over in a few weeks, if you find any soft ones among them, boil the vinegar over again, and pour it over them hot.

SALT PICKLES

(For immediate use.) Take nice, large cucumbers, wash and wipe them; lay them in a jar or wooden pail, sprinkle coarse salt over each layer, and add dill, whole peppers and grape leaves, if you have them, also a very few bay leaves. Cover with water up to the brim and lay a piece of rye bread in the jar; it will help to quicken the process of souring. Cover with a plate and put a clean, heavy stone on top of the plate, in order to keep them well covered with the brine. Set them in a warm place, say back of the kitchen stove, for the first three days. They will be ready to use in a week.

SALZGURKEN

Take half-grown cucumbers; lay them in water overnight, then wipe each one dry and reject all that are soft at the ends. Lay a layer of cucumbers in a new barrel or wine keg (a small vinegar barrel is best), then a layer of the following spices: Fennel, dill, bay leaves, a few whole peppers; then cover with grape and cherry leaves, and begin again with a layer of cucumbers and fill in alternate layers until all are used. Then boil enough salt and water to just cover them, test the strength of the water by laying an egg in it, if it rises the water has enough salt in it, if not, add more salt. Pour this over the cucumbers when cold. Get a cooper to tighten up the barrel, and roll it in the sun and allow it to stay there for two weeks, turning over the barrel once each day.

DELICIOUS MUSTARD PICKLES (SENFGURKEN)

Take about two dozen large, yellow pickles, pare them with a silver knife (to prevent them from turning dark), and cut lengthwise. Now take a silver spoon and remove all the seeds and soft inner pulp. Cut into strips about as long as your finger; sprinkle salt over them, and so on, until they are all cut up, then put in a wooden pail or large china bowl overnight. At the same time take about two quarts of small pickling onions, scald them with boiling water, remove the skins, also with a silver knife, and salt the same as you did the pickles. In the morning take a clean dish towel and dry each piece and lay them in a stone jar in the following manner: First a layer of pickles then a layer of onions, and then some horseradish, sliced, between the layers; a few whole peppers, a very few bay leaves, and sprinkle mustard seed, allspice and whole cloves between each layer. Remove the soft little heads of the cloves to prevent the pickles from turning dark; cover all with the best white wine vinegar; put a double cheese-cloth filled with mustard seed on top. In two weeks pour off the vinegar carefully and boil, and let it get perfectly cold before pouring over the pickles again. You may pack them in small glass jars if you prefer.

CHOW-CHOW

Take pickles, cauliflower, beans, little onions and a few green and red peppers. Cut all up fine, except the onions; salt well overnight, drain off next morning and put in a large jar. Now mix one gallon or more of best pickling vinegar with a pound of ground mustard (wet the mustard with cold water before using). Put in a bag the following spices: Cloves, whole peppers and mustard seed. Boil the vinegar and spices and then throw over pickles boiling. Add a tablespoon of curry powder, and when cold tie up, having previously put a cloth with mustard seed over all.

CUCUMBERS IN OIL

One hundred medium-sized cucumbers, sliced thin lengthwise, add one pint salt, let stand overnight, drain thoroughly in morning, add two pints of sliced onions, then add dressing, consisting of four tablespoons of black mustard seed, four of white mustard seed, two of celery seed, one-half pint of best olive oil, one-half pint of white vinegar. Put cucumbers and onions into this, add one teaspoon of powdered alum, dissolved in a little warm water, add enough vinegar to cover it well, let stand three weeks before using.

SWEET PICKLES

Soak five hundred tiny cucumbers in salt water for twenty-four hours, using one-half of a cup of salt to four quarts of water. Drain, pour hot water over them and drain very dry. Take two ounces of cloves, heads removed, four sticks cinnamon; tie these spices in a bag and heat with three pounds of brown sugar and one pint of cider vinegar slowly, nearly to the boiling-point, add the pickles and remove from the stove. Put in glass jars and cover with vinegar.

MIXED PICKLES

Wash one quart of large cucumbers, cut in cubes, one quart of small cucumbers left whole, one quart small silver-skinned onions, one quart small green tomatoes chopped coarse, two red peppers chopped fine, one large cauliflower broken in small pieces; pour over them a weak brine solution made of one quart of water and a cup of salt. Let stand twenty-four hours; bring to a boil in same solution, drain and make the dressing.

*Mixed Pickle Dressing.*--Mix six tablespoons of mustard, one tablespoon of turmeric, one cup of flour, two cups of sugar and two quarts of vinegar. These ingredients must be thoroughly mixed and then cooked until thick. Stir in the pickles; heat thoroughly; empty into glass jars and stand away until needed.

PICKLED CAULIFLOWER

Separate flowerettes of four heads of cauliflower, add one cup of salt, and let stand overnight. Place in colander, rinse with cold water and let drain. Tie one-quarter of a cup of mixed pickle spices in a thin bag and boil with two quarts of vinegar and two cups of sugar, throw in the cauliflower, boil a few minutes and pour to over flowing in wide-mouthed bottles or cans. Cork or cover and seal airtight.

PICKLED BEANS

Remove the strings and cut one pint of wax beans into one inch pieces; wash and cook in boiling salt water (one teaspoon of salt to one quart of water), until tender, but not soft. Drain beans and save the water in which they were cooked. Reserve enough of this bean liquor to fill cans, add one-half cup of sugar and one cup of vinegar, let just cook up add the drained beans, cook all together and pour boiling hot into the cans. Seal at once. Use as a salad or sweet sour vegetable.

PICKLED ONIONS

Pour hot salt water over the onions, which should be small and perfectly white. Peel them with a silver spoon (a knife would injure their color), and let them lay in a salt brine for two days. Then drain the onions and boil enough vinegar to cover them. Throw the onions in the boiling vinegar and let them boil only a few minutes. Take from the fire and lay them in glass jars, with alternate layers of whole white peppercorns and a few cloves (removing the soft heads, which would turn the onions black), a stick of horseradish sliced, and mustard seed and dill (used sparingly). When the jars are filled heat the vinegar and add a cup of sugar to a gallon of vinegar. Cover the jars to overflowing with the vinegar, and seal while hot.

GREEN TOMATO PICKLE (FRENCH PICKLE)

Wash thoroughly a peck of green tomatoes, eight large white onions and six green-bell peppers. Remove the seeds from the peppers. Slice all the vegetables very thin. Put them in a stone jar; sprinkle a pint of salt over them, add a pint of cold water. Cover them with a napkin and let stand overnight.

In the morning put as much of the pickle as it will hold in a colander; let cold water run over; drain the vegetables a moment, then turn them from the colander into a large preserving kettle. Repeat the process till all are in the kettle. Then add a quart of cider vinegar, a half pint of tarragon vinegar, a pound of granulated sugar, a half pound of yellow mustard seeds, four bay leaves, an ounce of stick cinnamon (broken in short lengths), six whole cloves and stand the kettle over a slow fire and let the whole simmer for an hour with the cover of the kettle drawn back two inches. Stir the mixture frequently. At the end of the hour put the pickle in a stone crock or in glass jars.

PEPPER MANGOES

Take large green peppers; extract the seeds and core with a penknife, being careful not to break the peppers. Chop up one head of cabbage after boiling it in salt water. When cold add one cup of mustard seed, two tablespoons of grated horseradish, one nutmeg grated, one clove of garlic grated, a pinch of ground ginger, one dozen whole peppercorns, half a tablespoon of prepared mustard, one teaspoon of sugar and half a teaspoon of best salad oil. Lay the peppers in strong salt brine for three days; then drain off the brine and lay them in fresh water for twenty-four hours. Fill the peppers with the above mixture, sew or tie them up with strong thread, pack them in a large stone jar and pour scalding vinegar over them. Repeat this process three times more, at intervals of three days. Then tie up the jar and set it away in a cool, dry place for three months.

PICCALILLI

Take one-half peck of green tomatoes, three red peppers, chopped; put in one cup of salt. Let stand overnight, then strain off the water. Five chopped onions, one pound of brown sugar, one-quarter ounce of allspice, and whole cloves put in a bag; one bunch of celery, one-half ounce of mustard seed. Cover with vinegar and boil three hours.

PREPARED MUSTARD

Rub together one teaspoon of sugar, saltspoon of fine salt and one tablespoon of best salad oil. Do this thoroughly. Mix two tablespoons of ground mustard with vinegar enough to thin it. Then add to the mixture of sugar, and if too thick, add a little boiling water.

BEET AND HORSERADISH RELISH

Take three cups of cold, boiled beets, grate and add one-half cup of grated horseradish; season with one-quarter teaspoon of pepper, one teaspoon of salt and two tablespoons of sugar. Add all the vinegar the horseradish and beets will absorb, and place in covered jar or glass and it is ready for use. Will keep a long time.

CABBAGE, BEET AND HORSERADISH RELISH

Take two quarts of boiled beets chopped, two quarts of cabbage chopped, one cup of grated horseradish, mix with two cups of sugar and two teaspoons of salt, add cold vinegar to cover, and place in gallon jar.

PICKLED BEETS

Take two pounds of cold, boiled beets, slice, place in crock in layers, sprinkle with one teaspoon of salt, one-eighth teaspoon of pepper, one teaspoon of brown sugar, one teaspoon of caraway seed, if you like, and cover with one pint of vinegar.

Cold, hard-boiled eggs may be placed in the vinegar, and sliced over the beets for decorations. The eggs will be red.

PICKLED RED CABBAGE (HUNGARIAN STYLE)

Select a medium-size, very hard head of red cabbage. Remove the outer leaves and cut the stalk off close to the head. Then cut the cabbage in quarters and take out the heart close to the leaves.

With a very sharp, thin-bladed knife cut the cabbage in shreds as fine as possible.

After the cabbage is all finely cut let cold water run over it through a colander; put the cabbage in a big kitchen bowl or a stone-crock in layers about two inches thick.

Over each layer place two or three thin slices of red onions, and sprinkle about four generous tablespoons of salt. Repeat this process till all the sliced cabbage is in the jar or bowl. Let the last layer be one of salt.

Pour a pint of cold water over this. Cover it with a plate that fits closely and lay a weight of some sort on the plate and stand the bowl in a cool place overnight.

In the morning pour the cabbage, brine and all, in a large colander to drain; let the cold water from the tap run over it for about five minutes; then return the cabbage to the receptacle in which it was salted.

A stone-crock is really the best, as the cabbage will keep in it all winter. In a kettle or saucepan over the fire add a pint of good cider vinegar, a gill of tarragon vinegar, a half pint of cold water, a half pound of granulated sugar, four bay leaves, a level tablespoon of allspice, a teaspoon of peppercorns and three ounces of stick cinnamon broken in half-inch pieces.

Let this all boil one minute and while boiling hot pour it over the cabbage in the jar; place the plate which should be of porcelain, over it; then put the cover of the jar on and let this stand for twenty-four hours. Then pour off the vinegar, heat it again till it just boils, pour it over the cabbage, cover it and put it in a cool place. It will keep in perfect condition all winter, and is one of the most delicious relishes known.

SAUERKRAUT

Line the bottom and sides of a clean barrel or keg with cabbage leaves. Cut into fine shreds one or two dozen large heads of white, crisp cabbage. Do this on a large slaw-cutter. Now begin to pack: First put in a layer of cabbage, say about four inches deep, and press down firmly and sprinkle with about four tablespoons of salt. Put one or two tart apples, cut up fine, between each layer, or some Malaga grapes (which will impart a fine flavor to the kraut). When four layers have been put in, pound with a wooden beetle until the cabbage is quite compact and then add more cabbage, and so on until all has been salted, always pounding down each layer. Last, cover with cabbage leaves, then a clean cloth, a well-fitting board, and a heavy stone, to act as weight on top of all. It is now ready to set away in a cool cellar to ferment. In two weeks examine, remove the scum, if any; wash the cloth, board and stone, wash also the sides of the keg or jar, and place all back again. This must be done weekly.

CORN RELISH

Boil nine ears of corn and cut from cob; chop fine large head of cabbage and salt it; chop six green peppers; two tablespoons of white mustard-seed, three pints of vinegar, one cup of granulated sugar, two tablespoons of turmeric, two tablespoons of cornstarch, and one tablespoon of dry mustard. Dissolve cornstarch and mustard in the vinegar; put on to thicken. Strain salt-water from the cabbage. Mix all the ingredients and stir in pot of vinegar. Let all get very hot and seal in pint jars. This is fine as a pickle with cold meats.

MUSHROOM CATSUP

Wash and look over one pint of mushrooms carefully, put them in an earthen jar with alternate layers of salt. Let stand for twenty-four hours in a comparatively warm place; put through a fruit press and add one-fourth ounce of green ginger root cut in small pieces. Measure the mushroom liquor; to one pint of liquor add one-half ounce of peppercorn and simmer for forty minutes; then add one-fourth ounce of allspice and of cloves and one blade of mace and boil for fifteen minutes. Take from fire and cool. Strain through a cloth, bottle and seal.

TOMATO CATSUP

Cut eight quarts of tomatoes in pieces and stew them until soft; press through a sieve to remove the skins and seeds; add one head of garlic or one-half onion, one-half tablespoon of black pepper, one-quarter teaspoon of red pepper, one-half ounce whole cloves, three-quarters of a cup of salt and one of cider vinegar; mix thoroughly and boil about three hours or until reduced one-half. Bottle without straining, then seal.

TOMATO SAUCE (CHILI)

Forty-five large tomatoes, skin and cut into pieces, twenty green peppers, twenty red peppers, six onions, all cut fine, two tablespoons of salt, six small cups of vinegar, two cups of sugar. Mix all together and boil two hours, then add one tablespoon each of ginger, cloves, cinnamon and allspice, and boil up once. Bottle and seal at once.

*PASSOVER DISHES*

CAKES, PUDDINGS, SAUCES, WINES, ETC.

How to set the table for the service of the "Seder" on the eve of Pesach or Passover.

Set the table as usual, have everything fresh and clean; a wineglass for each person, and an extra one placed near the platter of the man who conducts the seder. Then get a large napkin; fold it into four parts, set it on a plate, and in each fold put a perfect matzoth; that is, one that is not broken or unshapely; in short, one without a blemish. Then place the following articles on a platter: One hard-boiled egg, a lamb bone that has been roasted in ashes, the top of a nice stick of horse-radish (it must be fresh and green), a bunch of nice curly parsley and some bitter herb (the Germans call it lattig), and, also, a small vessel filled with salt water. Next to this platter place a small bowl filled with [Hebrew **] prepared as follows: Pare and chop up a few apples, add sugar, cinnamon, pounded almonds, some white wine and grated lemon peel, and mix thoroughly. Place these dishes in front of the one that conducts the seder, and to his left place two pillows, nicely covered, and a small table or chair, on which has been placed a wash-bowl with a pitcher of water and clean towel. In some families hard-boiled eggs are distributed after the seder.

PESACH BORSHT

About three weeks before Pesach take twenty pounds of beet-root, which must be thoroughly washed and scraped. Place the whole in a six-quart crock, cover with water. Place the cover on the crock and over this cover put a clean cloth.

When ready for use the liquor is boiled with any relishes and spices that are liked and may be used either hot or cold.

Boil as much as required for the meal, for twenty minutes or longer if desired, and thicken with beaten whole eggs that have been mixed with a little of the unboiled borsht, add the hot soup and serve. Do not boil after adding the eggs.

To two quarts of borsht take three eggs.

ROSEL, BEET VINEGAR

Place beets in a stone crock, removing greens. Cover with cold water and put in a warm place and let stand for three or four weeks or until the mixture becomes sour. This is used as a vinegar during Pesach and to make beet soup, Russian style.

RAISIN WINE, No. 1

To two pounds of raisins (cut in half if desired), add three quarts of cold water. Either place the mixture on a corner of the range and let it simmer for two or three days or boil it until one-third of the water has evaporated. A few tablespoons of sugar and a handful of stick cinnamon can be added if additional sweetness and flavoring are wished. When cold strain through a fine cloth. The strength of the wine depends largely upon the quality of the raisins.

RAISIN WINE, No. 2

Take two pounds of raisins, seeded and chopped, one pound of white loaf sugar, and one lemon. Put all into a stone jar, pour six quarts of boiling water over all and stir every day for a week. Then strain and bottle. Ready for use in ten or twelve days.

YOM-TOV SOUP

Take two pounds of ribs of beef and one chicken. Place in a large cooking-vessel with plenty of water and add a split carrot and onion, a head of celery, a little parsley root, pepper and salt to taste, and a pinch of saffron. Let the whole simmer for two hours. The meat is then removed and can be used as a separate dish.

MATZOTH MEAL KLEIS, No. 1