Page:The Pilgrim Cookbook.djvu/138

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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.