The original Appledore cook book - containing practical receipts for plain and rich cooking (1881) (14773936662)

Identifier: originalappledor00parl (find matches)
Title: The original Appledore cook book : containing practical receipts for plain and rich cooking
Year: 1881 (1880s)
Authors: Parloa, Maria, 1843-1909
Subjects: Cooking, American
Publisher: Boston : C.E. Brown
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library



Text Appearing Before Image:
er. Boil gently two hours j then squeezethrough a thick piece of cloth, and to a pint of juice allow a PRESERVES. 199 pint of sugar. Boil until it will jelly when a little is put in asaucer, then treat as currant jelly. Where water is put withfruit you cannot limit the time of boiling. To Can Berries. Put the berries in a nice tin pan, and set over a boiler ofboiling water, and to a gallon of berries allow one cup ofboiling water; heat the berries to a boiling point. (Coverthem and stir occasionally, and they will heat much sooner.)Heat self-sealing jars by putting them in a pan of coldwater. Set on the stove, and let the water boil; now fill thejars to the top, and put on the covers, and set up; as theglass is expanded by the heat, they cannot be set tight now;but after they become cool get a man to set them up verytight. Set away in a cool, dry place. Always use the fruitas soon as opened. If these directions are followed, youmay put up any kind of fruit, and keep it nice for years.
Text Appearing After Image:
Pickled Cucumbers. Pick the cucumbers before they get very large; lay themin a tub, and cover with a boiling brine of one gill of salt toone gallon of water; let this stand until cold, and then turnthe brine back into the kettle and boil again, and pour overthe cucumbers; do this five times, and then turn off andcover with boihng alum water (allow one heaping spoonfulof alum to one gallon of water). When cold, turn off, andboil again, and turn on the cucumbers a second time. Whenthis is cold turn off, and drain the cucumbers. Now put ona few quarts of good cider vinegar in a porcelain kettle, andwhen it boils, drop a few cucumbers in at a time, and letthem boil about eight minutes; then skim out and drain.Do this until they are all scalded. Lay them in a stone pot , 200 PICKLES, 20I and cover with good cider vinegar. You may use bell pep-pers and spice if you choose. You cannot fail to have goodpickles if you follow this rule. Tomato Pickles. Cut green tomatoes into slices about an in