Page:The Pilgrim Cookbook.djvu/138

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134 PILGRIM COOK BOOK

cinnamon and cloves. Put all into a preserving kettle and boil steadly for ½ hour. Put in jelly glasses, covering the tops with paraffin.

Canned Tomato Soup.

One peck ripe tomatoes, 2 medium onions, 3 large stalks of celery; cook until very soft and strain through a fine sieve. Put back to boil, add ½ cup butter, ½ cup sugar, ½ cup flour (good measure), 2 tablespoons salt, ⅛ teaspoon, or pinch of red pepper. Mix and cook until thick. Seal hot and put in jars. When ready to use, put on to boil, add a pinch of baking soda and 1 quart of milk, serve. — Mrs. Marie Saul.

Pickled Cherries.

Pit the cherries and cover with cold white vinegar; let stand 48 hours. Then drain and put in layers into jars or large bowl, alternating each layer with a covering of sugar. Allow 1 cup sugar to 1 cup cherries. Let stand 1 week and stir twice daily with a wooden spoon. Then put in jars and seal. — Mrs. C. B. Moellering.

Pickled Peaches.

Two quarts vinegar 2 pounds sugar, 1 tablespoon whole cloves, tied in a bag, when boiling add peaches; put 1 clove in each peach. Do not boil peaches too soft; seal air tight. — Mrs. J. Semmlow.

Sour Kraut.

Twenty large heads of cabbage make 5 gallons, cut out core and cut fine, mix with 1 cup of salt, put several handfuls in jar and press good; keep adding and pressing, cover with a cloth and press down so the scum will be over the cloth. It can be easily removed, put in a plate and heavy weight. When you take out sauerkraut rinse cloth and add a little water if necessary. — Mrs. J. Semmlow.

The Proper Time to Can Fruits and Vegetables as They Come In Their Season.

Apricots and Plums — August 10th to September 10th.

Apples (Pippin are the best) — October 20th to November 20th.