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diff --git a/44848-0.txt b/44848-0.txt new file mode 100644 index 0000000..d208abf --- /dev/null +++ b/44848-0.txt @@ -0,0 +1,4853 @@ +*** START OF THE PROJECT GUTENBERG EBOOK 44848 *** + +[Transcriber's Note: Bold text is surrounded by =equal signs= and +italic text is surrounded by _underscores_.] + + + + +A LITTLE PRESERVING BOOK FOR A LITTLE GIRL + + + + +The Ideal Series for Girls + + Each, one volume, cloth decorative, 12mo, + $1.00 + + +=A Little Cook Book for a Little Girl= + + BY CAROLINE FRENCH BENTON + +The simple, vivacious style makes this little manual as delightful +reading as a story-book. + + +=A Little Housekeeping Book for a Little Girl=; OR MARGARET'S SATURDAY +MORNINGS + + BY CAROLINE FRENCH BENTON + +A little girl, home from school on Saturday mornings, finds out how to +make helpful use of her spare time. + + +=A Little Candy Book for a Little Girl= + + BY AMY L. WATERMAN + +This is a book of special appeal, as it explains in simple fashion the +processes of making delicious fudges, fondants, nut dainties and the +like. + + +=A Little Preserving Book for a Little Girl= + + BY AMY L. WATERMAN + +In simple story form is explained every step of the process of +preserving and canning fruits and vegetables. + + +=A Little Sewing Book for a Little Girl= + + BY LOUISE FRANCES CORNELL + +A splendid volume to encourage little girls in the study of the useful +and beautiful art of the needle. + + +_Other Volumes in Preparation_ + + =A Little Vegetable Book for a Little Girl= + =A Little Flower Garden Book for a Little Girl= + =A Little Knitting Book for a Little Girl= + =A Little Nursing Book for a Little Girl= + =A Little Gift-Making Book for a Little Girl= + =A Little Party Book for a Little Girl, Etc.= + + + THE PAGE COMPANY + 53 BEACON STREET BOSTON, MASS. + +[Illustration] + + + + +A LITTLE PRESERVING BOOK FOR A LITTLE GIRL + + BY + AMY L. WATERMAN + + Author of + "A LITTLE CANDY BOOK FOR A LITTLE GIRL," Etc. + + + _With a frontispiece in full color by_ + HARRIET O'BRIEN + +[Illustration: SPE LABOR LEVIS] + + BOSTON [Illustration] THE PAGE + COMPANY [Illustration] MDCCCCXX + + + + + _Copyright, 1920_ + BY THE PAGE COMPANY + + _All rights reserved_ + + + First Impression, February, 1920 + + + THE COLONIAL PRESS + C. H. SIMONDS CO., BOSTON, U. S. A. + + + + + TO + + Adelaide + + THE LITTLE DAUGHTER OF + + J. C. M. + + MY LIFE-LONG FRIEND + AND TO + MY NAMESAKE + + Amy + + + + +CONTENTS + + + CHAPTER PAGE + I. MARMALADES 1 + II. JAMS 25 + III. JELLIES 41 + IV. PRESERVING AND CANNING 70 + V. CONSERVES 107 + VI. SPICED FRUITS 114 + VII. PICKLES 127 + VIII. CANNING THE GOVERNMENT WAY 154 + Special Instructions for Canning Vegetables 166 + Special Instructions for Canning Fruits 174 + Principles of Jelly Making 179 + Fruit Butters 184 + IX. THE GOVERNMENT WAY OF PRESERVING EGGS 187 + + + + +A LITTLE PRESERVING BOOK FOR A LITTLE GIRL + + + + +CHAPTER I + +MARMALADES + + +THERE were two long and very wide shelves, besides a good-sized bench +that had a shelf underneath, in mother's preserve closet. Before these +stood two little girls, Jessie May and Adelaide. + +Jessie May was Adelaide's most intimate friend, who had been away +the whole summer long. To be sure, they had written to one another +regularly, and in each letter that Adelaide sent to Jessie May she +hinted at a wonderful secret. Now they were together again, the one +longing to hear and the other eager to tell the wonderful secret. + +"You see," said Adelaide, pointing proudly to the bench and its shelf +underneath, "this is all my work, the other (indicating the two long +and very wide shelves) is mother's." + +Jessie May gasped, for the top of the bench and the underneath shelf +had every spare inch covered with jars of jams, jellies, preserves, +pickles, vegetables, etc. + +"Why, Adelaide! You couldn't,--I mean, how could you?" hastily +corrected Jessie May, for she wouldn't for the world have Adelaide +think she doubted her word. + +"Well," said Adelaide, "let's go upstairs and I'll tell you how it all +happened." + +When the two little girls were comfortably seated on the back porch the +great secret was disclosed, and mother, busy in the kitchen, smiled to +herself at their very evident enjoyment. Jessie May was all interest, +and you may be sure that Adelaide did not neglect even the smallest +detail. She poured out her very soul. In fact, mother learned a good +many things that morning about her small daughter's thoughts that she +had hardly realized before, until she overheard them being laid bare to +Jessie May. + +Of course, Adelaide always told mother everything, but it was usually +the result of her thoughts, and not the process of thinking. You see, +Adelaide had been trained to think for herself, so in one way it was +not surprising to hear her tell Jessie May that for two or three years +she had been longing to help "preserve." + +She told Jessie May it was the "great war" that made her decide she +surely was old enough to begin, because she had read of so many +little girls who were helping in all sorts of ways to "conserve" and +"preserve." + +"But," she said, "the thing that really started me was Daddy's fondness +for orange marmalade, and his disappointment when we came to the end of +mother's supply. It was way back last March," Adelaide continued, and +then went on to explain how mother had said that she would make some at +once, as it was the very best month of the year to make marmalade. At +that season the "Valencia" oranges, "Mediterranean Sweets," and Seville +oranges were on the market, all of which had the special flavor most +desirable for orange marmalade. + +"So mother bought the oranges and lemons and grapefruit," said +Adelaide, "and then she was so busy that she couldn't begin to make it +at once. Well, I thought Daddy ought to have his marmalade, so I said, +'why can't I make it, mother?' And, just think, Jessie May, mother _let +me_!" exclaimed the excited little girl. + +Jessie May took a deep, deep breath, for during Adelaide's recital she +had hardly dared breathe, for fear of missing a single point of the +story, and leaned back in her chair with a long drawn sigh. She was too +full for words. + +"The best part of it is," continued Adelaide, "that I have all of the +recipes right here, Jessie May." (Adelaide then exhibited a small +covered wooden box that she had been carefully guarding.) + +Jessie May was very much interested in the little box, and eagerly +looked over the neat little cards which the box contained, and on which +the precious directions were to be found. + +Jessie May wanted to see the one for orange marmalade, "Because," as +she said, "it was really the first recipe you ever tried, Adelaide." +Suddenly she exclaimed, "My goodness! did you only use two oranges and +one lemon and a grapefruit? I shouldn't think they would make very +much." + +"Well, they did," replied Adelaide, "they made several small tumblers +_full_, and, besides, you will notice that all my recipes are for small +quantities, because mother did not want me to grow tired of my work but +enjoy each new recipe as it came along, and I most certainly did," she +ended. + +Then the two little girls went into the kitchen, and Adelaide showed +Jessie May the different things she used while preserving. There were +not very many, and they were all easy to take care of. There was the +aluminum kettle, just deep enough to hold a pint jar overflowing with +water (the pint jar was the largest sized jar which Adelaide used) for +sterilizing; a pair of scales; a jelly bag attached to a wire frame +(which was very inexpensive), and could be slipped on to a bowl or +saucepan so that the juice could drip slowly; a long wooden spoon; a +silver tablespoon for skimming; a silver knife to insert in the jars +to let the air bubbles rise to the top when filled with fruit; two +half-pint glass measuring cups; a large aluminum funnel; a small round +wire rack to put in the bottom of the saucepan to prevent the jars from +touching bottom and to allow the water to flow under as well as over +the top; a strawberry huller; a small sharp knife; a wire strainer; a +colander; and a quart pitcher. + +Adelaide told Jessie May that if she had forgotten anything she would +be sure to find what was needed by referring to the proper card +alphabetically arranged under "Utensils" in the precious little box. + +When Adelaide commenced her lessons in preserving mother said that +she would find many general rules to remember, which, if carefully +followed, saved time and expense, and brought successful results. + +Adelaide had sampled mother's preserves for some few years now, even +though she was not so very old, and she knew the difference between +jams, jellies, preserves, marmalades, conserves, etc., as far as taste +was concerned, but the process of making was the pleasure she was +eagerly anticipating. She began to feel "quite grown up" when mother +told her to write down the following: + +The preserve closet, where the fruit is to be stored, should be dark, +dry and cool. + +The jars and tumblers used should be properly sterilized. Then mother +explained that to sterilize, you washed your jars and tumblers +perfectly clean, placed them in a large pan (a dishpan would do) of +clean cold water over the fire, and let boil gently for ten minutes. +The jars would be less likely to crack if a wire or wooden rack was +at the bottom of the pan for the jars to rest on. Also, the jars must +have no nicks around the top, the covers must fit perfectly, and they +should be left in the boiled water until ready to use. + +After filling the jar to overflowing, insert a silver knife between the +sides and fruit, to let the air bubbles rise to the top before sealing. +Always use new rubbers every year, and dip them in boiling water before +putting them smoothly on the jar. + +Never stand a jar where a cold draft can reach it; let it stand over +night upside down, to be sure there is no possible chance of its +leaking. + +The fruit used should be of the best quality, firm and not too ripe, +and preserved as soon as possible after picking, to have the finest +flavor. + +Hands, utensils, fruit, etc. should be spotlessly clean. + +A silver knife, fork, and spoon (or a wooden spoon) were the best +articles to use in preparing or stirring the fruit, thus preventing +discoloration. + +Each jar should be thoroughly wiped on the outside with a clean damp +cloth and labeled before putting away. + +Marmalades, jams, and jellies, were sufficiently protected if covered +with a coating of melted paraffin. + +If you wanted nice clear jelly it must never be squeezed, but +allowed to _drip_ through a jelly bag made of a double thickness of +cheesecloth, or a jelly bag that you can buy attached to a wire frame. + +You could tell when the "jelly point" had been reached if a little +poured on to a cold saucer began to set, or if the juice dropped as one +mass from the side of a spoon, or when two drops ran together and fell +as one from the side of the spoon. + +Mother thought these ten "rules and regulations" were sufficient, and, +of course, Adelaide agreed. + +"Mother, please do not tell Daddy that I am going to make his marmalade +for him," said Adelaide, busily preparing to begin. + +"No, dear, I won't," responded mother, then added, "we'll keep it as a +surprise." + + +Orange Marmalade + + Oranges, Two + Lemons, One + Sugar + Water + +Mother told Adelaide to wash the oranges and lemons thoroughly and to +wipe them dry, then, using the little sharp knife, cut the fruit into +quarters, lengthwise. This made it easy to remove the seeds and cut out +the thick parts of each center or core. For this Adelaide used a small, +smooth board (in fact, it was the cover of a five-pound butter box) +upon which to cut the fruit, and she sliced each quarter, peel and all, +very, very thinly across (not lengthwise this time), then put them into +a bowl until all were ready. + +Adelaide was surprised to find that it took quite a long while to get +these few prepared, and was glad she had not attempted too many. + +Next, she measured the fruit, using the glass measuring cup, and poured +the fruit into mother's four quart aluminum saucepan. In a separate pan +Adelaide measured as many cups of sugar as she had had of fruit. Then +to each cup of fruit Adelaide added two cups of boiling water, covered +the saucepan, and let it stand for twenty-four hours. + +This completed her work for that day, except for the clearing away of +the things with which she had finished. + +The next morning Adelaide removed the cover from the saucepan +containing the fruit and put the saucepan on the stove. While the +fruit was coming to the boiling point, Adelaide brought a number of +tumblers from the preserve closet. These she washed thoroughly and +stood in a large pan in which had been placed a wire rack. Then, being +covered with cold water, they were put on the stove to be sterilized, +or, in other words, boiled. This was to kill all germs and to prevent +the spoiling of the fruit when put away. + +When the fruit began to boil, mother told Adelaide to look at the +clock, and then let it boil for one hour (not too hard), or until +the peel of the oranges and lemons was very tender. In the meantime, +the sugar had been placed at the back of the range to heat through, +and as soon as the fruit had boiled sufficiently, the sugar was +added gradually. The marmalade was then allowed to boil until a +little dropped on a cold saucer would begin to jell. After the sugar +was added, Adelaide stirred the mixture every few minutes with a +long-handled wooden spoon. + +You could not always tell just how long it would take for the marmalade +to jell, as oranges and lemons differ so, but mother said it was safer +to allow an hour, and if it was cooked in less time you felt that so +much time had been gained. + +As soon as the marmalade was done, the saucepan was lifted to the back +of the range. Adelaide then took a long-handled spoon and lifted the +tumblers out of the boiling water on to a tray, and filled them at once +with the marmalade. Mother happened to have a small glass cup, not a +regular measuring cup but smaller, which proved the very thing with +which to dip out the marmalade. + +As Adelaide, her cheeks flushed and eyes shining, stood filling the +tumblers with the golden marmalade, mother said, "Well, dear, was it +worth the work (for it is a great deal of work, you see) and effort?" + +"Oh mother, I'm so proud and happy now, that I've almost forgotten how +hot and tired I felt while stirring the marmalade and waiting for it to +jell," answered Adelaide. + +Now that the marmalade was finished, it seemed easy work to clear the +things away. Mother helped her stand the marmalade in the sun while it +set, and then Adelaide ran away to play. Later, when it was cool, she +took a clean cloth, dipped it in hot water, and wiped off the drops +of jelly from the tops of the tumblers and outsides, then melted some +paraffin and poured it over the top. By moving the tumblers gently +from side to side the paraffin formed on the sides and excluded the air. + +Last of all, she put on the little labels and carried all but one +tumbler to the bench in the preserve closet, which mother had told her +might be for her special use. + +The next morning at breakfast Daddy was very much delighted to find a +jar of marmalade before his plate, and he proceeded to help himself +generously when the hot buttered toast was passed. He was so intent +in his enjoyment of this that Adelaide and mother could smile at +one another without being observed. When he had quite satisfied his +appetite he announced: + +"Well, mother, there is no question about it, you certainly do know how +to make marmalade. I've never tasted better; I only hope Adelaide can +make it as well when she grows up." + +At that mother and Adelaide burst out laughing, while Daddy looked +surprised and questioned, "What's the joke? There's nothing funny about +that statement that I can see." + +"Oh, no, Daddy, only, you see, I happened to make that marmalade myself +and before I grew up," replied Adelaide. + +Can't you just imagine how surprised and delighted Daddy was? + +Mother said that many people liked the addition of grapefruit in their +marmalade, so she let Adelaide try + + +Orange and Grapefruit Marmalade + + Oranges, Two + Lemons, One + Grapefruit, One + Sugar + Water + +This was prepared in exactly the same manner as the previous recipe, +except that Adelaide grated the rind of the grapefruit instead of +cutting it into thin slices. The oranges, lemon, and grapefruit were +all washed thoroughly and wiped. Adelaide cut the oranges and lemon +lengthwise into quarters, removing the seeds and thick skin at the +centers. Each quarter was then sliced as thinly as possible with a +sharp little knife, and put into a bowl until all were ready to be +measured. The rind of the grapefruit was grated and added to the sliced +oranges and lemon, then, after cutting the grapefruit in halves, +Adelaide removed the seeds and used only the juice and fruit pulp, +which she separated from the little pockets with a very sharp knife. + +After measuring the prepared fruit with the glass measuring cup and +putting it into the saucepan, Adelaide added two cups of boiling water +to each cup of fruit, then covered it and let it stand for twenty-four +hours. In another pan Adelaide measured as many cups of sugar as there +were cups of fruit,--she remembered the number of cups of fruit she had +before adding the water--so that all would be ready for the next day. + +The following morning Adelaide put the saucepan containing the fruit +on the stove to boil, removing the cover first. When the mixture came +to the boiling point, she began to time it and let it continue boiling +gently for an hour. This gave her time to wash the jelly tumblers, +after which she sterilized the same by placing them on a rack in a +pan of cold water deep enough to cover them, then putting them on the +stove and bringing the water to the boiling point. The pan of sugar was +placed on the back of the range to heat through, and when the fruit had +boiled an hour the sugar was added. + +After adding the sugar Adelaide stirred the marmalade frequently, and +as soon as it had boiled another half-hour she began testing to see if +it would "jell." This she did by dropping a little from the spoon into +a cold saucer. If it began to thicken and set, it was ready to remove +from the fire and pour into the sterilized tumblers. These were placed +on a tray in the sun to set, and when cool, the tops and outsides were +wiped with a clean cloth dipped in hot water to remove any marmalade +that might have been spilled in the process of filling. Then, melting +some paraffin, Adelaide poured it over the top of the marmalade, and +gently moving the tumbler from side to side she completely covered it +with paraffin which kept out all air. Next came the labels, and then +the tumblers were ready to be stored in the preserve closet. + + +Orange and Rhubarb Marmalade + + Oranges, Two + Rhubarb, 1-1/4 lbs. + Sugar + Water + +Adelaide found this marmalade much more simple to make. The oranges +and sticks of rhubarb were thoroughly washed, the oranges then cut +into quarters lengthwise, and all seeds and tough centers removed. +After this, they were put through the meat chopper and the rhubarb was +skinned and cut into one-half inch pieces. + +Putting these together, Adelaide measured them to see how many cups +of fruit she had and emptied each cup in the saucepan. To each cup of +fruit she added one-fourth cup of cold water, then placed them on the +stove in the saucepan to boil. When the boiling point was reached, +Adelaide noted the time and let them boil slowly for one half-hour. +Removing the saucepan from the fire, Adelaide again measured the +contents and to each cup she added three-fourths of a cup of sugar. +These were all put back in the saucepan and boiled slowly until thick, +then poured at once into the sterilized tumblers, which Adelaide had +previously made ready. When cool, there followed the usual wiping +with a clean cloth dipped in hot water, to remove any spillings while +filling, and the paraffin was melted and poured over the top. + +Adelaide never forgot to shake each tumbler gently while the paraffin +was still soft, as it sealed the marmalade much more securely from +all air. Next came the labels and the removal of tumblers to preserve +closet. + + +Peach Marmalade + + Peaches, 1 dozen + Sugar + +What little girl does not love peaches? Adelaide was no exception, and +this marmalade was very simply made. + +First, mother told Adelaide to put the peaches in a pan and completely +cover them with boiling water and let them stand for a minute or two, +or until the skins would slip off easily. Pouring off the water, she +then proceeded to remove the skins with a small silver fruit knife (a +steel knife would discolor the fruit), and to take out the stones. + +Next, Adelaide weighed the saucepan (in which the peaches were to be +cooked) while it was empty, and then cut the peaches into thin slices +and placed them in the saucepan. Again the saucepan was weighed, this +time containing the peaches. The differences between the weight of the +empty saucepan and the same saucepan containing the peaches showed +Adelaide just how much the peaches weighed, and to these she added half +their weight in sugar. + +Mixing the fruit and sugar well together, she put the saucepan away in +a cool place until the next day. Picking out four of the best peach +stones, she cracked them and removed the kernels. These she scalded +in boiling water and removed the brown skins, after which they were +shredded into small pieces and added to the sliced peaches. + +The next morning Adelaide put the saucepan containing the peaches +on the stove to heat and let them cook very slowly until thick and +smooth, not forgetting to stir frequently with the wooden spoon. In +the meantime, her tumblers had been sterilized, and, as soon as the +marmalade was done, they were removed from the boiling water and at +once filled. When they were cool Adelaide wiped them carefully, poured +melted paraffin over the top (shaking the tumbler gently from side to +side), labelled them, and carried them away to the preserve closet. + +Another way to make Peach Marmalade was as follows: + + +Peach Marmalade No. 2 + + Peaches, 1 lb. + Sugar, 1 lb. + Lemon (juice), One + Water, 1 cup + +Adelaide scalded the peaches with boiling water, then removed the +skins. Then she cut the peaches into small pieces, put them in the +saucepan with the water, and boiled slowly until the fruit was +thoroughly soft. Adelaide stirred the fruit frequently with the wooden +spoon. Next she rubbed the cooked fruit through a strainer, returned +the peaches to the saucepan, added the sugar and lemon juice, and let +the mixture cook slowly another half hour, stirring it occasionally. + +When the marmalade was finished she poured it at once into the +sterilized tumblers that were ready waiting. As soon as they were cool +she wiped the tumblers clean, poured the melted paraffin over the +marmalade, labelled them, and stored them away in the preserve closet. + +Mother told Adelaide that she could also make marmalade of apricots, +quinces, plums, and even prunes, in exactly the same manner. So +Adelaide tried each one in its season. + + +Apricot Marmalade + + Apricots, 1 lb. + Sugar, 1 lb. + Lemon (juice), One + Water, 1 cup + +From the apricots Adelaide did not remove the skins, she simply cut +them in halves and took out the stones, put them in the saucepan, added +the water, and boiled slowly until the fruit was very soft, stirring +frequently with the wooden spoon. When sufficiently cooked she rubbed +the fruit through a wooden strainer, put it back in the saucepan, added +the sugar and lemon juice, and let it cook slowly for about half an +hour. Adelaide stirred occasionally to be sure that the marmalade did +not burn, and poured it at once into sterilized tumblers when it was +finished. The tops and outsides she wiped clean when they were cool, +and then poured melted paraffin over the top of the marmalade, and +gently shook the paraffin from side to side to make them air tight. + +The labels were then pasted on and the tumblers stored away in the +preserve closet. + + +Quince Marmalade + + Quinces, 1 lb. + Sugar, 1 lb. + Lemon (juice), One + Water, 1 cup + +Mother told Adelaide to wash the quinces thoroughly, wipe, remove +blossom ends, cut in quarters and remove seeds, then cut in small +pieces; to put into saucepan, add water, and let cook slowly until very +tender, stirring with the wooden spoon frequently; to then rub fruit +through a strainer, return to saucepan, add sugar and lemon juice, and +cook slowly one half-hour. This she did, and when the quinces were +properly cooked, Adelaide poured them at once into the sterilized +tumblers she had ready waiting, and put them on a tray to cool. + +Then mother told her to wipe the tops and outsides clean, cover with +melted paraffin (shaking gently from side to side), label, and store +away in the preserve closet. + + +Plum Marmalade + + Plums, 1 lb. + Sugar, 1 lb. + Lemon (juice), One + Water, 1 cup + +Adelaide first wiped the plums and removed the stones, then put the +fruit into a saucepan, added the water and cooked until very soft, +stirring every little while with the wooden spoon. Next she rubbed the +fruit through a strainer, returned it to saucepan, added the sugar and +lemon juice, and cooked slowly one half-hour. + +The sterilized tumblers were waiting, and into these Adelaide poured +the marmalade. When the jars were cool she wiped the tumblers clean, +poured over melted paraffin, shook gently from side to side to make +them air tight, added the labels, then stored them away in the preserve +closet. + +When Adelaide came to the prunes mother wondered what would happen, +for Adelaide did not like prunes. It had been a tender subject between +them for some time. However, the results were better than mother had +expected, for Adelaide remarked: "Well, mother, I may as well try +it, because even if I don't like prunes, you do, so I'll make this +marmalade especially for you." + + +Prune Marmalade + + Prunes, 1 lb. + Sugar, 1 lb. + Lemon (juice), One + Water, 1 cup + +The prunes, mother said, would have to be thoroughly washed in several +waters, then soaked over night in the cup of water. This Adelaide did, +and the next morning put them on the stove in her little saucepan to +boil until thoroughly cooked. With two silver forks Adelaide then +removed the stones and rubbed the fruit through a strainer; returning +the fruit to the saucepan, she added the sugar and lemon juice, cooked +it slowly one half-hour, poured into sterilized tumblers, and let cool. + +When cold, Adelaide wiped each tumbler, poured melted paraffin over the +top of marmalade, shook gently from side to side to exclude all air, +pasted on the labels, and stored away in the preserve closet. + +Apple marmalade came next, and mother thought that that was sufficient +for the present. + + +Apple Marmalade + + Apples, 1 doz. + Sugar + Water + +These were nice tart apples of fine flavor. Adelaide washed them well, +cut into quarters (removing stem and blossoms only), put in saucepan, +and added enough water to almost, though not quite, cover the apples. +These she cooked slowly until very soft, then pressed them through a +strainer. She next measured the fruit, returned it to the saucepan, +and to each cup of fruit added three-fourths of a cup of sugar. +Returning the saucepan to the fire, Adelaide let it boil gently for +three-quarters of an hour, stirring every little while. + +The sterilized tumblers were ready, and into these Adelaide poured the +marmalade; when cool she wiped the tops and outsides clean, poured +melted paraffin over the marmalade, shook the tumblers from side to +side gently to exclude all air, pasted on the labels, and stored away +in the preserve closet. + + + + +CHAPTER II + +JAMS + + +OF course Adelaide did not make her jams, jellies, etc., in the order +given, but according to the season, and she welcomed each fruit in its +turn. Adelaide was especially fond of jams; they did make the most +delicious sandwiches when she came home hungry from school or went on +a picnic, but the climax of enjoyment was reached when mother made +rolly-polly jam puddings in the winter. + +Strawberries were usually first on the market, and so "Strawberry Jam" +was the first attempt in the jam making line. + + +Strawberry Jam + + Strawberries, 1 quart + Sugar + +Mother told Adelaide to empty the strawberries into the colander and +place in a pan of cold water, then to dip the colander up and down so +as to thoroughly cleanse the berries; next to change the water two or +three times until it was clear, then lift out the colander and drain. +Mother also said that you should never wash berries after they were +hulled, because if you did you lost part of the juice. + +After Adelaide felt sure they were clean, and after mother had +carefully inspected them, she commenced to hull the berries, using +the strawberry huller, then she weighed the berries and measured out +three-fourths their weight in sugar. + +With a wooden potato masher Adelaide mashed the berries in the saucepan +and poured over the sugar; this mixture she let stand a few minutes +before putting the saucepan on the stove and letting it come slowly +to the boiling point. When the fruit had cooked slowly for forty-five +minutes, Adelaide stirring frequently, meanwhile, with the wooden +spoon, it was ready for her to pour into sterilized tumblers, which +she had previously prepared. The tops and outsides of the tumblers she +wiped with a clean cloth as soon as the jam had cooled, then poured +melted paraffin over the jam, and shook gently from side to side to +make it air tight. + +Adelaide was always glad when it came time to paste on the neat little +labels and put the tumblers away in the preserve closet; she was very +much surprised, too, to see how quickly her bench was becoming filled. + +In the beginning, mother had told her that sometimes it would seem +as though she spent all of her time preserving, for the fruits and +vegetables followed fast upon one another, but Adelaide replied she was +sure she would not mind, she was so eager to learn. + + +Raspberry Jam + + Raspberries, 1 quart + Sugar + +Adelaide picked over the raspberries before washing them, and mother +told her to keep a sharp look-out for little worms that sometimes +curled themselves up in the center, and you may be sure Adelaide's +keen eyes never missed one if there were any. Next she put them in +the colander, and then dipped the colander up and down in a pan of +clear cold water several times. When all possible dirt had been washed +away, Adelaide stood the colander to drain, after which she poured the +berries into the saucepan and weighed them. + +Adelaide found it a great convenience to know the weight of each +saucepan she used, and she kept a little card showing just how much +each one weighed, then when they were weighed with the fruit, all she +needed to do was to subtract the weight from the total of the saucepan +to find out how much the fruit weighed. + +To each pound of raspberries Adelaide measured three-fourths of a pound +of sugar, then she mashed the berries, added the sugar, and let the +mixture stand a short time before putting it on the stove to cook. + +When the fruit had become heated to the boiling point, Adelaide let +it cook slowly for forty-five minutes, not forgetting to stir with +the wooden spoon to keep from burning; meanwhile, she had sterilized +the tumblers and they were ready when the jam had finished cooking. +Adelaide poured the jam into the tumblers at once, and as soon as it +had cooled she wiped the tops and outsides carefully, poured melted +paraffin over the jam, shook it gently from side to side to make it +secure from the air, pasted on the labels, and stored them away in the +preserve closet. + + +Raspberry and Red Currant Jam + + Raspberries, 1 quart + Red Currants, 1 pint + Sugar + +First, Adelaide picked over the raspberries very carefully and placed +them in the colander, then she removed the stems from the currants and +added them to the raspberries. These she then dipped in clear cold +water several times and set aside to drain. Next she weighed the fruit, +and to each pound she added a pound of sugar. + +She mashed the fruit well with the wooden masher in the saucepan and +poured over the sugar. After a few minutes the juice began to run +and she put the saucepan on the stove, letting the jam heat slowly +through. When it boiled, Adelaide stirred it frequently and let it +cook forty-five minutes. It was then ready to pour into the sterilized +tumblers. When cold, she wiped the top and outside of each tumbler, +poured melted paraffin over the jam, shook it gently from side to +side, thus excluding all air, pasted on the labels and put away in the +preserve closet. + +This combination of raspberries and red currants was a great favorite +with everybody. + + +Red Currant Jam + + Red Currants, 1 quart + Sugar + +The red currants Adelaide removed from their stems and put in the +colander to be thoroughly washed. This was done by dipping the colander +up and down in a pan of clear cold water. If they were very dusty, she +changed the water several times. + +After draining the currants sufficiently, she weighed them and put them +into the saucepan. To each pound of fruit Adelaide added one pound of +sugar. With the wooden masher she mashed the currants and stirred them +well with the sugar. + +Putting the saucepan on the stove, she let the fruit come slowly to the +boiling point, stirring with the wooden spoon frequently to prevent it +from burning. It boiled gently for forty-five minutes, then Adelaide +poured it into sterilized tumblers at once and stood them away to cool. +When they were cold she wiped the top and outside of each tumbler, +poured melted paraffin over the jam, shaking it gently from side to +side to keep out any air, pasted on the labels and stored away in the +preserve closet. + + +Black Currant Jam + + Black Currants, 1 quart + Sugar + +Adelaide found that when she used red currants, the picking off of +the stems consumed a lot of time, so she was glad to find the black +currants come already stemmed. + +Putting the black currants in the colander, she proceeded to wash them +thoroughly by dipping the colander up and down in a pan of clear cold +water several times. If they were very dusty she changed the water two +or three times until it was clear. After weighing the currants she +poured them into a saucepan, mashed them with the wooden masher, added +an equal weight of sugar, mixed well with the wooden spoon, let stand +until the juice ran, then put the saucepan on the stove and let the +mixture come slowly to the boiling point, stirring occasionally. While +this was boiling gently for forty-five minutes, Adelaide sterilized the +tumblers, not forgetting, however, to stir the jam frequently. + +When it was cooked she poured the jam at once into the tumblers and +let it cool; as soon as it was cold, Adelaide wiped each tumbler +thoroughly, inside the top and on the outside, poured melted paraffin +over the jam, which she shook gently from side to side to keep out all +air, then pasted on the labels and stored away in the preserve closet. + + +Blackberry Jam + + Blackberries, 2 quarts + Sugar + +Mother explained to Adelaide that the flavor of the blackberry was +delicious, but you did not enjoy it so much if the seeds were allowed +to remain, so that jam was prepared a little differently. + +After picking the blackberries over carefully, Adelaide put them in +the colander, then dipped it up and down in a pan of cold water and +set aside to drain. Afterwards, she put the fruit in the saucepan and +with the wooden masher mashed it well. Then she stood the saucepan over +the fire and let the fruit come gradually to the boiling point. While +she let the fruit boil gently for twenty minutes, Adelaide stirred +frequently, using the long wooden spoon. + +Moving the saucepan from the fire, Adelaide then rubbed the fruit +through a fine sieve (mother said if the sieve let the seeds pass +through to use a cheesecloth bag) and measured. To each cup of juice, +which she returned to the saucepan, she added three-fourths of a cup +of sugar, and putting the jam back over the fire, let it heat slowly, +stirring often. This took three-quarters of an hour of gentle boiling +before it was done. + +Adelaide poured at once into the sterilized tumblers, which were +waiting to be filled, and set aside to cool. When cold, she wiped the +tops and outsides carefully with a damp cloth, poured melted paraffin +over the jam, shaking it gently from side to side, thus keeping out all +air, pasted on the labels, and stored the jars away in the preserve +closet. + + +Gooseberry Jam + + Gooseberries, 1 quart + Sugar + +"The jams with a nice tart flavor," Adelaide said, "are the ones Daddy +likes best." He was especially fond of gooseberry jam and for that +reason Adelaide decided to surprise him. + +The gooseberries Adelaide put in the colander and dipped up and down +in a pan of clear cold water until thoroughly clean, then she drained +them. With the strawberry huller she pulled off the tops, though +she could have used the little sharp knife; next she weighed the +gooseberries and put them in the saucepan to be mashed with the wooden +masher. + +To each pound of fruit she added a pound of sugar, placed the saucepan +over the fire and let the fruit come slowly to the boiling point. This +needed to be stirred with the wooden spoon occasionally, but after it +had reached the boiling point Adelaide stirred it very frequently to +prevent burning. It took three-quarters of an hour to cook, and then +Adelaide filled the sterilized tumblers with the jam and set it aside +to cool. When the jam was cold she wiped each tumbler around the top +and on the outside with a clean damp cloth, poured melted paraffin over +the jam, pasted on the labels and stored away in the preserve closet. + +Of course Daddy was very much pleased with this jam. + + +Large Blue Plum Jam + + Plums, 1 doz. + Sugar + +The large blue plums, Adelaide's mother said, made delicious jam. +Adelaide washed and wiped each plum carefully, then slit each one with +a silver knife and took out the stone. After weighing them and putting +the plums in the saucepan she added three-fourths of a pound of sugar +to each pound of fruit, letting them stand until the juice ran. Placing +the saucepan over the fire, she stirred the fruit occasionally until +it reached the boiling point, after which she let it boil slowly, for +forty-five minutes, and continued to stir very frequently to prevent +the jam from burning or sticking to the bottom. In the meantime, +Adelaide had the tumblers sterilized and waiting, and as soon as the +jam had finished cooking she poured it at once into the tumblers. When +the jam was cold she wiped the top and outside of each tumbler with a +clean damp cloth and poured melted paraffin over the jam, shaking it +gently from side to side to exclude all air. Next came the labels, and +then the tumblers of jam were stored away in the preserve closet. + + +Green-Gage Plum Jam + + Plums, 1 dozen + Sugar + +The green-gage plums, Adelaide found, came later in the season, but +they were worth waiting for. These she cut open with a silver knife, +after having washed and wiped them carefully, and removed the stones. +Weighing the plums, she put them in the saucepan, and to each pound +of fruit she added three-quarters of a pound of sugar. When the juice +began to run she placed the saucepan over the fire, and let the jam +come slowly to the boiling point, stirring it every little while; +continuing to cook the jam for forty-five minutes, Adelaide stirred +frequently to prevent its sticking to the bottom and becoming burned. +As soon as the jam had cooked sufficiently she poured it into the +sterilized tumblers which were ready, and when the jam was cold, +Adelaide wiped the tops and outsides of the tumblers with a clean damp +cloth, poured melted paraffin over the top, and shook gently from side +to side to exclude all air. The labels were next pasted on, and the jam +was then stored away in the preserve closet. + + +Damson Plum Jam + + Damson Plums, 1 quart + Sugar + Water, 2 tablespoons + +Compared to the large blue plums and the green-gage plums Adelaide +found the damson plums quite small, and mother told her they would +have to be cooked first before she could remove the stones easily. So +Adelaide washed the Damson plums carefully, and with a silver knife +slit each one before putting them into the saucepan. This was to let +the juice run. But, first, Adelaide measured two tablespoons of cold +water into the saucepan, then poured in the plums. Of course she had +weighed the plums as usual, and also an equal amount of sugar, but the +sugar she placed in a bowl and placed on one side until ready to use. +The saucepan was then placed over the fire and the plums were cooked +slowly until tender, when they were removed, and with two silver forks +Adelaide easily picked out the stones. Adding the sugar, she returned +the saucepan to the fire, and while it was coming to the boiling point +she stirred constantly with a wooden spoon, so that the sugar would not +stick to the bottom and burn. Still continuing to stir, she let the jam +cook slowly for forty-five minutes. + +The tumblers had been sterilized and the jam was poured into them at +once. After the jam was cold Adelaide wiped the top and outside of each +tumbler with a clean damp cloth, then poured melted paraffin over the +top, and shook gently from side to side to exclude the air, pasted on +the labels and stored the jars away in the preserve closet. + +There were many other kinds of plums, but these were the ones that +had the best flavors, mother said, and quite enough for Adelaide to +experiment with for the present. + + +Barberry Jam + + Barberries, 1 quart + Sugar + Water, 1/2 cup + +Barberries make a very tasty jam. Adelaide put them in the colander, +which she dipped up and down in a pan of clean cold water until free +from all dust, then carefully picked them over. Into the saucepan she +poured one-half a cup of cold water, then added the barberries. Placing +the saucepan over the fire, she let the barberries become just warm, +then Adelaide pressed the fruit through a wire strainer and measured. +To each cup of fruit she added a cup of sugar, which she returned +to the saucepan, placed over the fire, let it heat gradually to the +boiling point, then cooked twenty minutes, stirring constantly with the +wooden spoon. The sterilized tumblers were waiting, and into these +Adelaide poured the jam. When the jam was cold she wiped the tops and +outsides with a clean damp cloth, poured melted paraffin over the jam, +shaking it gently from side to side to exclude all air, then pasted on +the labels and stored jam away in the preserve closet. + + +Rhubarb and Fig Jam + + Rhubarb, 2-1/2 lbs. + Figs, 1/2 lb. + Sugar + +An English friend gave this recipe to Adelaide, and it proved to be +very "tasty." + +The friend said to choose the pretty pink rhubarb, then wash and wipe +it thoroughly, and cut with a sharp knife into one-inch pieces. The +figs were looked over carefully and Adelaide cut out the hard little +part near the stem, then she put them through the meat chopper and +added them to the rhubarb. When she had weighed the prepared fruit and +put it into the saucepan she poured over it three-fourths its weight +of sugar, and let the mixture stand until the juice ran. Placing the +saucepan over the fire, she let the fruit come slowly to the boiling +point, stirring with a wooden spoon occasionally. After it had boiled +Adelaide stirred it frequently and cooked gently three-quarters of an +hour. It was then ready to pour into the sterilized tumblers, which +Adelaide never failed to have on hand, and stood away to cool. + +When it was cool she wiped the top and outside of each tumbler with +a clean damp cloth, poured melted paraffin over the jam, shaking it +gently from side to side to exclude all air, then pasted on the labels +and stored the jam away in the preserve closet. + + + + +CHAPTER III + +JELLIES + + +WHEN mother gave Adelaide her first lesson in jelly making, Adelaide +had visions. Jelly rolls, thin bread and butter sandwiches with jelly +in between, soft boiled custards served in individual glasses with +a spoonful of jelly on top, and many many other delicious dainties +it would take too long to tell about passed before her active little +mind. For some years now, Adelaide's mother had been using a small thin +glass for her red currant jelly, and any other jelly of which she was +especially choice. A glass measuring cup full of jelly was sufficient +to fill three of these dainty glasses, and the beauty of these lay in +the fact that you could put them on the table as they were. One little +glass was sufficient to serve as a relish with cold meat or chicken for +a family of four. + +Mother thought that as Adelaide's quantities were all small she would +let her use these small glasses exclusively for her jellies. Adelaide +was delighted, and often held the little glasses up to the sunlight to +see how clear and attractive the jelly was. + + +Red Currant Jelly + + Red Currants, 1 quart + Sugar + Water, 2 tablespoons + +The large cherry currants were the ones mother bought, and she told +Adelaide that they made the most delicious jelly. Adelaide emptied the +currants into the colander, which she dipped up and down in a pan of +clear cold water until the currants were thoroughly cleansed, then she +drained them. + +Picking them over but not removing the stems, Adelaide poured a few +at a time into the saucepan (which contained two tablespoons of cold +water), and mashed them with the wooden potato masher; this she +continued to do until all the currants were used. + +Placing the saucepan over the fire, she let the currants cook slowly +until they looked white, stirring occasionally with the wooden spoon to +prevent burning. + +The little jelly bag attached to the wire frame fitted nicely over +another large saucepan, and into this bag Adelaide poured the currants, +letting them stand until all the juice had dripped. + +Now she measured the juice and returned it to the original saucepan, +which had been washed clean. Again she placed the saucepan over the +fire and brought the juice to the boiling point; then she let it +continue to boil rapidly for twenty minutes (mother said it was not +necessary to stir this). + +When Adelaide measured the juice she also measured to each cupful +a cup of sugar. This she placed in an earthenware dish at the back +of the range, or in the oven with the door open, to let it heat +through gradually but not to brown. As soon as the juice had boiled +sufficiently she added the heated sugar gradually and stirred with the +wooden spoon until it was all dissolved; when it again came to the +boiling point it jellied in about three minutes. + +Adelaide worked very quickly now; she removed the saucepan from the +fire, skimmed the jelly, poured it into a pitcher, and from there into +the little sterilized glasses. These she placed in the sun and let them +stand until the next day; they were then wiped around the tops and +outsides carefully with a clean damp cloth, the jelly was covered with +melted paraffin, the glass being shaken gently from side to side to +exclude all air. Next came the labels, and then the jelly was stored +away in the preserve closet. It was a beautiful color, and it made +Adelaide's mouth water just to look at it. + + +Red Currant and White Currant Jelly + + Red Currants, 1 pint + White Currants, 1 pint + Sugar + Water, 2 tablespoons + +The red and white currants Adelaide found made the jelly a beautiful +color and more delicate in flavor. These she washed carefully in the +colander by dipping it up and down in a pan of clear cold water, then +she picked them over without removing the stems. Into the saucepan she +measured two tablespoons of water, added the currants a few at a time, +and mashed them with the wooden potato masher until all were used. Next +the saucepan was placed over the fire and the currants boiled until +the red currants looked white. Adelaide did not forget to stir with the +wooden spoon to prevent the currants from burning. + +The jelly bag was ready and into this Adelaide poured the currants. She +let the juice drip overnight, and the next morning measured it into the +saucepan. To each cup of juice she measured a cup of sugar, which she +placed in an earthenware dish on the back of the range to heat through, +but not to brown. The juice Adelaide boiled for twenty minutes rapidly, +then she added the sugar very gradually and stirred until it was +dissolved. When it came to the boiling point it "jellied" very quickly, +and Adelaide skimmed it, poured it into a pitcher, then into the small +glasses at once, which were already sterilized. + +Standing them in a sunny window she let them remain until the next day. +With a clean damp cloth she wiped the top and outside of each glass +carefully, poured melted paraffin over the jelly, shook each glass +gently from side to side to exclude the air, pasted on the labels and, +as usual, stored the jelly away in the preserve closet. + + +Red Currant and Raspberry Jelly + + Red Currants, 1 pint + Raspberries, 1 pint + Sugar + Water, 2 tablespoons + +Of all the jellies this was mother's favorite. + +Adelaide picked over the raspberries (looking in each centre to be sure +there were no little worms), poured them into the colander, dipped +them up and down in a pan of clear cold water to cleanse thoroughly, +and after draining emptied them into the saucepan with two tablespoons +of cold water. The currants were washed in the same manner as the +raspberries, and Adelaide picked them over but did not remove the +stems. These were added to the raspberries, and she mashed them all +with the wooden potato masher. + +Setting the saucepan over the fire, she stirred well with the wooden +spoon, and, when the fruit boiled, Adelaide let it cook until the +currants looked white. The jelly bag was ready, and Adelaide poured in +the fruit and the juice dripped over night. + +When she measured the juice into the saucepan she also measured an +equal amount of sugar into an earthenware dish. This Adelaide stood on +the back of the range to heat through but not brown. + +While the juice came to the boiling point Adelaide attended to the +sterilizing of the little glasses. + +As soon as the juice had boiled rapidly for twenty minutes Adelaide +added the sugar gradually, stirring constantly until the sugar was +dissolved. It very quickly boiled again and in a few minutes reached +the "jelly point." Adelaide skimmed it carefully and poured it into a +pitcher. It was then easy to pour the jelly into the small glasses and +stand it in the sun to set. + +The next morning Adelaide wiped each glass carefully with a damp cloth +around the top and outside, then she poured melted paraffin over the +jelly, shaking it gently from side to side to exclude all air. Next +the labels were pasted on, and then the jelly was stored away in the +preserve closet. + + +Blackberry Jelly + + Blackberries, 1 quart + Sugar + Water, 2 tablespoons + +Adelaide picked the blackberries very carefully into the colander. This +she dipped up and down in a pan of clear cold water several times to +thoroughly cleanse the berries. When they were well drained she poured +them into the saucepan with two tablespoons of cold water, and mashed +the berries with the wooden potato masher. Placing the saucepan over +the fire, she let the blackberries heat through slowly until they were +soft, then she poured them into the jelly bag and the juice dripped +all night. The next morning she measured the juice, and to each cup +she allowed three-fourths of a cup of sugar. The juice she put over +the fire to boil rapidly for twenty minutes, and stood the sugar in +an earthenware dish at the back of the range to heat through, but not +brown. After the juice had boiled sufficiently Adelaide added the sugar +gradually and stirred with a wooden spoon until it was all dissolved, +then she let it boil until it reached the jelly point. Skimming it +carefully, she then poured the jelly into the pitcher, and from there +into the small sterilized glasses, which she stood in a sunny window to +set. + +When cold, Adelaide wiped each glass carefully around the top and +outside, and poured melted paraffin over the top of the jelly, shaking +it gently from side to side to exclude all air; then she pasted on the +labels and stored away in the preserve closet. + + +Spiced Blackberry Jelly + + Blackberries, 1 quart + Sugar + Water, 2 tablespoons + { cinnamon + Spices (ground), { mace + { cloves + +The blackberries Adelaide picked over carefully and put in the colander +to wash thoroughly by dipping them up and down several times in a pan +of cold water. After they were well drained she poured them into a +saucepan with two tablespoons of cold water, and mashed them with the +wooden potato masher. Placing the saucepan over the fire, she let the +blackberries simmer until they were soft, then poured them into the +jelly bag to drip. To each cup of juice she measured a cup of sugar +which she stood on the back of the range in an earthenware dish to heat +through, but not brown, also one-fourth of an ounce of ground cinnamon, +one-eighth of an ounce of ground mace, and one-fourth of a teaspoonful +of ground cloves, which she tied up in a piece of thin muslin. The +juice and spices were then boiled together rapidly for twenty minutes, +after which time Adelaide took out the bag of spices and added the +sugar gradually, stirring constantly with a wooden spoon until the +sugar was dissolved. + +When the "jelly point" was reached she skimmed it at once and poured +the jelly into a pitcher. It was then easy for her to fill the +sterilized glasses and let the jelly stand until cold. Next, Adelaide +wiped each glass with a damp cloth around the top and outside, poured +melted paraffin over the jelly, shook it gently from side to side to +exclude all air, pasted on the labels and stored away the jelly in the +preserve closet. + +Mother said that this was better than any medicine. + + +Black Currant Jelly + + Black Currants, 1 quart + Sugar + Water, 2 tablespoons + +Black currant jelly, mother told Adelaide, was what _her_ mother +gave her when she was a little girl if ever she complained of a sore +throat. After Adelaide had tasted it she said, "Mother, I should think +you would have felt almost glad to have a sore throat, it is so good." + +The black currants Adelaide picked over and washed thoroughly in the +usual way by pouring them into the colander, then dipping it up and +down several times in a pan of clear cold water. After draining them +well, she emptied them into the saucepan, added two tablespoons of +cold water, mashed well with the wooden potato masher, and placed the +mixture over the fire to simmer until soft. Into the jelly bag they +went next, and Adelaide let the juice drip all night. + +Next morning she measured the juice and an equal amount of sugar, which +she placed in an earthenware dish at the back of the range, to heat +through but not brown. The juice she brought to the boiling point and +it continued to boil rapidly for twenty minutes. + +Adding the sugar gradually, she stirred with the wooden spoon until +it was all dissolved and cooked to the "jelly point." After skimming +the jelly Adelaide poured it into a pitcher and from there into the +sterilized small glasses, and then stood the tumblers in a sunny +window. When the jelly was cold she wiped the top and outside of +each glass with a damp cloth, poured melted paraffin over the jelly, +and shook gently from side to side to exclude all air. Pasting on the +labels, Adelaide then stored the jelly away in the preserve closet. + + +Green Gooseberry Jelly + + Green Gooseberries, 1 quart + Sugar + Water, 2 tablespoons + +The gooseberries were easily picked over and washed. Adelaide put them +in the colander, dipped it up and down in a pan of clear cold water, +and stood it aside to drain. She measured two tablespoons of cold water +into the saucepan, added the gooseberries and mashed them with the +wooden potato masher. + +Placing the saucepan over the fire she let the gooseberries simmer +until they were soft, not forgetting to stir with the wooden spoon to +keep them from burning. Pouring the fruit into the jelly bag came next, +and Adelaide let it drip over night. + +To each cup of juice Adelaide added three-fourths of a cup of sugar. +The sugar was placed in an earthenware dish at the back of the range +to heat but not brown. When the juice had boiled rapidly for twenty +minutes Adelaide added the sugar gradually and stirred until it was all +dissolved. It was then cooked to the "jelly point." + +Adelaide skimmed the jelly, poured it into the pitcher, and from there +into the sterilized small glasses, then stood them in a sunny window. +When the jelly was cold Adelaide wiped each glass around the top and on +the outside with a damp cloth, poured melted paraffin over the jelly, +shook gently from side to side to exclude all air, then pasted on the +labels and stored the jars away in the preserve closet. + + +Wild Cherry Jelly + + Wild Cherries, 1 quart + Sugar + Water, 2 tablespoons + +After picking the cherries carefully into the colander, Adelaide dipped +it up and down several times in a pan of clear cold water, then stood +it aside to drain. Into the saucepan she measured two tablespoons of +cold water, added the cherries and mashed them with the wooden potato +masher. + +Placing the saucepan over the fire, she let the cherries simmer until +they were soft, stirring occasionally to prevent burning, after which +she poured the fruit into the jelly bag and let the juice drip over +night. + +The next morning she measured the juice, and to each cup she measured +three-fourths of a cup of sugar. The sugar she placed in an earthenware +dish and stood on the back of the range to heat through but not burn. + +The juice she let boil rapidly twenty minutes, added the heated sugar +gradually, and stirred with the wooden spoon until all was dissolved. +After the juice and sugar had boiled to the "jelly point" Adelaide +skimmed it carefully, poured quickly into a pitcher and then into the +sterilized small glasses. + +Mother liked to have all of her jelly stand in the sun if possible, so +Adelaide stood the glasses in a sunny window. + +When the jelly was cold she wiped the tops and outsides of each glass +carefully with a damp cloth, poured melted paraffin over the jelly +(shaking it gently from side to side to exclude all air), pasted on the +labels and stored the jelly away in the preserve closet. + + +Wild Grape Jelly + + Wild Grapes, 1 quart + Sugar + Water, 2 tablespoons + +The wild grapes Adelaide poured into the colander, dipped it up and +down several times in cold water and stood it to drain. Next, she +picked them over carefully, pinched each grape to break the skin, and +dropped them into the saucepan containing two tablespoons of cold water. + +Placing the saucepan over the fire, she let the grapes simmer until +soft, stirring occasionally to prevent burning, then poured them into +the jelly bag to drip over night. + +In the morning she measured the juice and an equal amount of sugar. +The saucepan containing the juice she placed over the fire that the +juice might boil rapidly for twenty minutes, and the sugar was put in +an earthenware dish and stood at the back of the range to heat through, +but not brown. + +The small glasses were all sterilized, and as soon as the juice had +boiled the necessary time, Adelaide added the sugar gradually and +stirred with the wooden spoon until it was all dissolved. + +Adelaide tended the juice and sugar carefully until it reached the +"jelly point," then, skimming quickly, she poured the jelly into a +pitcher, and from there into the small glasses. Next she stood them +in a sunny window, and when the jelly was cold the glasses were wiped +around the tops and on the outsides with a damp cloth. Melting the +paraffin she poured it over the jelly and shook it gently from side to +side to exclude all air. The labels were pasted on finally, and the +jelly was stored away in the preserve closet. + + +Wild Plum Jelly + + Wild Plums, 1 quart + Sugar + Water, 2 tablespoons + +The wild plums that Adelaide used were brought to her by a friend who +lived in the country. They were about the size of large cherries. The +flavor of the jelly was most delicious and a general favorite with +everybody. + +Adelaide washed the plums after emptying them into the colander, by +dipping the colander up and down several times in a pan of clear +cold water, after which she drained them. Into the saucepan she had +measured two tablespoons of cold water, and as she picked over the +plums she slit each one with a silver knife and dropped it into the +waiting saucepan. + +These she let simmer until soft and mushy, not forgetting to stir +occasionally to keep them from burning, then poured the fruit into the +jelly bag to drip over night. In the morning Adelaide measured the +juice, and to each cup she measured three-quarters of a cup of sugar. +The juice she let boil rapidly for twenty minutes, while the sugar was +stood at the back of the range in an earthenware dish to heat through, +but not brown. + +When the juice had boiled sufficiently, Adelaide added the sugar +gradually and stirred with the wooden spoon until it was all dissolved. +As soon as the "jelly point" was reached, Adelaide skimmed it quickly, +poured it into a pitcher, from there into the sterilized small glasses, +and stood them in a sunny window. After the jelly was cold she wiped +each glass around the top and on the outside with a damp cloth, poured +melted paraffin over the jelly, shaking it gently from side to side to +exclude all air, pasted on the labels and stored the tumblers away in +the preserve closet. + + +Damson Plum Jelly + + Damson Plums, 1 quart + Sugar + Water, 2 tablespoons + +Adelaide wiped and picked over the Damson Plums, and slit each one +with a silver knife before placing them in the saucepan with two +tablespoons of cold water. These she let boil until very soft, stirring +occasionally with the wooden spoon to prevent burning. When the fruit +had cooked sufficiently, she poured it into the jelly bag and let it +drip over night. The next morning she measured the juice, and to each +cup she measured three-fourths the amount of sugar. It (the juice) was +boiled rapidly for twenty minutes, while the sugar stood on the back of +the range in an earthenware dish to heat through, but not brown. + +After twenty minutes of boiling for the juice, the sugar was added +gradually and stirred until it was all dissolved. When the "jelly +point" was reached Adelaide skimmed the jelly quickly, poured it into +a pitcher, and from there into the sterilized glasses, and then stood +them in a sunny window. + +As soon as the jelly was cold, Adelaide wiped the tops and outsides of +each glass with a damp cloth, poured melted paraffin over the jelly, +shaking it gently from side to side to exclude all air, pasted on the +labels and stored the jelly glasses away in the preserve closet. + + +Apple Jelly + + Apples, 1 dozen + Sugar + Water + +The apples that made the best jelly, mother told Adelaide, were the +"porter apples," the "gravenstein apples," the "maiden's blush," and +the "fall pippins." + +Adelaide wiped each apple thoroughly with a damp cloth and removed the +stems and blossom ends. With a silver knife she cut them in quarters. +Placing them in the saucepan, she added cold water until it came nearly +to the top of the apples. + +Covering the saucepan, she stood it over the fire and let the apples +cook slowly until they were very soft. She found it necessary to stir +the fruit with a wooden spoon occasionally to prevent the juice from +burning. When it was done Adelaide poured it into the jelly bag and let +the juice drip over night. + +The next morning she measured the juice, and to each cup she measured +a cup of sugar, which she placed in an earthenware dish on the back of +the range to heat through but not burn. + +As soon as the juice had boiled rapidly for twenty minutes, Adelaide +added the sugar a little at a time, stirring constantly until it +had all dissolved. Then she let it cook to the "jelly point," after +which she skimmed it quickly, poured it into a pitcher and filled the +sterilized small glasses at once. The glasses were then placed in a +sunny window, and, when cold, Adelaide wiped each glass around the top +and on the outside with a damp cloth, poured melted paraffin over the +jelly, shook it gently from side to side to exclude air, pasted on the +labels and stored the jelly away in the preserve closet in the space +allotted for jellies. + + +Crab Apple Jelly + + Crab Apples, 2 dozen + Sugar + Water + +The crab apples make a very handsome jelly, and as they are very small, +mother did not think two dozen would be too many for Adelaide to +prepare. + +These, mother said, you only needed to wipe clean with a damp cloth and +remove the stem and blossom end. It was not necessary to cut them, just +put them into the saucepan and nearly cover them with cold water. + +Standing the saucepan over the fire, Adelaide put on the cover and +let the apples cook slowly until very soft, stirring occasionally to +keep from burning, then she poured them into the jelly bag and let the +juice drip over night. In the morning she measured the juice, and for +each cup of juice she measured a cup of sugar. The sugar was put in an +earthenware dish and stood at the back of the range, to heat through, +but not brown, while the juice was boiling rapidly for twenty minutes. + +As soon as the juice was ready, Adelaide added the sugar gradually, +stirring constantly with the wooden spoon until it had all dissolved. +This she let come to the "jelly point," skimmed quickly, poured into a +pitcher, and filled the sterilized small glasses at once. + +Next she placed the jelly in a sunny window. When cold, she wiped each +glass around the top and on the outside with a damp cloth, poured +melted paraffin over the jelly (shaking gently from side to side to +exclude all air), pasted on the labels and stored away in the preserve +closet. + + +Barberry Jelly + + Barberries, 1 quart + Sugar + Water, 2 tablespoons + +Mother saw to it that the barberries were bought just before any frost +came, and she liked a few of the berries to be green. The reason for +this, she told Adelaide, was to make the jelly firmer and a much better +color. + +Adelaide poured the barberries into the colander, and dipped them up +and down several times in a pan of clear cold water, to rinse off all +dust, then she picked them over and put them into the saucepan with +two tablespoons of cold water; next she mashed the barberries with the +wooden potato masher and placed over the fire to cook slowly until very +soft. It was necessary, Adelaide found, to stir with the wooden spoon +occasionally to prevent burning. + +When the fruit was done, she poured it into the jelly bag and the juice +dripped over night. In the morning she measured the juice, and for +each cup she measured an equal amount of sugar, which she put in an +earthenware dish and stood on the back of the stove to heat through, +but not brown, while the juice boiled rapidly for twenty minutes. At +the end of that time Adelaide added the sugar gradually, stirring +constantly until it was all dissolved, then she let it cook to the +"jelly point." + +Skimming the jelly quickly, she poured the jelly into a pitcher and +filled the sterilized small glasses at once. They were then placed in +a sunny window, and, when cold, Adelaide wiped around the top and the +outside of each glass with a damp cloth, poured melted paraffin over +the jelly, and shook it gently from side to side to exclude all air. +Before storing the glasses away in the preserve closet Adelaide pasted +on the labels. + + +Quince Jelly + + Quinces (large), 1/2 dozen + Sugar + Water + +Quinces are very hard to cut, so Adelaide found it necessary to use the +little sharp knife, after washing and wiping them thoroughly. + +In preparing these, Adelaide removed the blossom ends and seeds, cut +each quince into small pieces, nearly covered the fruit with cold +water, placed the saucepan on the fire and let the quinces cook very +slowly until soft, stirring occasionally with the wooden spoon to +prevent burning. + +As soon as they had finished cooking she poured the fruit into the +jelly bag and let it drip over night. Next morning she measured the +juice, and for each cup Adelaide measured an equal quantity of sugar. +The sugar she stood at the back of the range in an earthenware dish to +heat through, but not brown, and the juice she let boil rapidly for +twenty minutes. Then she added the sugar gradually, stirring constantly +until all the sugar had dissolved. When the "jelly point" was reached +Adelaide skimmed quickly and poured the jelly into a pitcher. Filling +the sterilized small glasses at once, she then stood them in a sunny +window. + +When cold, each glass was carefully wiped with a damp cloth around the +top and on the outside, melted paraffin was poured over the jelly, the +glass was shaken gently from side to side to exclude all air, and, +finally, Adelaide pasted on the labels and stored the glasses away in +the preserve closet. + + +Quince and Apple Jelly + + Apples (sour), 1/2 dozen + Quinces (large), 1/4 dozen + Sugar + Water + +The apples and quinces Adelaide wiped thoroughly clean with a damp +cloth, and removed the stems and blossom ends. The apples she cut into +quarters, but the quinces were cut into very small pieces. When she +emptied the fruit into the saucepan she nearly covered it with cold +water, then stood it over the fire, put on the cover and let it boil +gently until very soft. Occasionally Adelaide stirred it with the +wooden spoon to prevent burning. + +As soon as the fruit was sufficiently soft she poured it into the jelly +bag, where it remained over night to drip. In the morning she measured +the juice, and to each cup she measured an equal quantity of sugar, +which she put at the back of the range in an earthenware dish to heat +through, but not brown. + +The juice then boiled for twenty minutes, at the end of which time +Adelaide added the sugar gradually, stirring constantly until all had +dissolved. When the juice and sugar reached the "jelly point" Adelaide +skimmed quickly, poured the jelly into a pitcher, filled the sterilized +small glasses at once and stood them in a sunny window. + +Each glass was carefully wiped with a damp cloth around the top and on +the outside when they were cold and melted paraffin poured over the +jelly. This Adelaide shook gently from side to side to exclude all air. +Next she pasted on the labels, then stored the tumblers away in the +preserve closet. + + +Cranberry Jelly + + Cranberries, 1 quart + Sugar + Water + +After Adelaide had emptied the cranberries into the colander, then +dipped them up and down several times in a pan of clear cold water, she +picked them over. + +While her little fingers worked quickly she told mother the cranberries +made her long for Thanksgiving Day to come, and especially this year, +as she wanted _her_ "cranberry jelly" served with the turkey. Mother +said she would feel very proud to have it grace the "festive board." + +When the cranberries were all in the saucepan, Adelaide poured enough +cold water over the top so that she could see it easily among the +berries. Placing the saucepan over the fire, the berries cooked slowly, +and Adelaide used the wooden potato masher with which to mash them. She +also stirred them occasionally to keep them from burning. + +When the fruit was soft, Adelaide poured the cranberries into the jelly +bag and the juice dripped over night. In the morning she measured to +each cup of juice a cup of sugar. This she stood at the back of the +range in an earthenware dish, to heat through but not brown. + +Adelaide cooked the juice rapidly for twenty minutes, then added the +sugar gradually, stirred constantly until the sugar was all dissolved, +and let it continue to cook until the "jelly point" was reached. + +Now she worked quickly, skimming the jelly, pouring it into a pitcher +and filling the sterilized small glasses at once. These she stood in a +sunny window. + +As soon as the jelly was cold she wiped around the top and the outside +of each glass with a damp cloth, poured melted paraffin over the top, +shaking it gently from side to side to exclude all air, pasted on the +labels, then stored the tumblers away in the preserve closet. + +Adelaide tried the combination of cranberries and apples which mother +said made a very good jelly. + + +Cranberry and Apple Jelly + + Cranberries, 1 pint + Apples, 4 lbs. + Sugar + Water + +After wiping the apples thoroughly with a damp cloth, Adelaide removed +the stems and blossom ends and cut into quarters. The cranberries +Adelaide placed in the colander, dipped up and down several times in a +pan of clear cold water, set aside to drain, then picked them over. + +Putting the apples and cranberries into the saucepan she nearly covered +them with water, placed them over the fire to cook slowly, stirred +occasionally with the wooden spoon, then when they were very soft and +mushy, Adelaide poured the fruit into the jelly bag. The juice dripped +over night, and, in the morning, she measured the juice. To each cup, +Adelaide measured an equal amount of sugar. The sugar was placed at +the back of the range in an earthenware dish to heat through, but not +brown, while the juice boiled rapidly for twenty minutes. Adding the +sugar gradually, Adelaide stirred constantly until it had all dissolved. + +When the cooked juice and sugar reached the "jelly point" she skimmed +quickly, poured into a pitcher, filled the sterilized small glasses at +once, and stood in a sunny window. After the jelly was cold, Adelaide +wiped around the top and outside of each glass with a damp cloth, +poured melted paraffin over the top, shook it gently from side to side +to exclude all air, pasted on the labels, then stored the jelly away in +the preserve closet. + +This finished the "jelly making." + + + + +CHAPTER IV + +PRESERVING AND CANNING + + +"MOTHER," questioned Adelaide, "what is the difference between +'preserving' and 'canning'?" + +"Well, dear, according to the cook books, preserved fruits are cooked +with from three-fourths to an equal weight of sugar, while canned +fruits have only sufficient added to sweeten. Some fruits are often +canned without sugar, as it is not the sugar that keeps the fruit, but +the perfect sterilization of fruit and jars. Sterilizing, you remember, +is the killing of all germs by boiling." + +"Some fruits I much prefer canning without sugar, such as apples, +peaches, blueberries and rhubarb. When you open the jars in the winter +time and add the sugar as you need it the flavor is almost like that of +fresh fruit," answered mother. + +"Oh, I see, so that is why our peaches taste so much better to me than +anybody else's!" exclaimed Adelaide. + +Adelaide began with strawberries, but first she read the "general +rules" again that she had written down in the beginning, because she +did not wish to make a single mistake. + + +Canned Strawberries + + Strawberries, 1 quart + Sugar + +Emptying the berries into the colander she dipped it up and down +several times in a pan of clear cold water, then let them drain +thoroughly. The berries were hulled, weighed, and put into the +saucepan, which she placed over the fire, heating the fruit through +very gradually. It was better, mother said, to let them stand at the +back of the range until the juice began to run, before bringing the +berries to the boiling point. These boiled slowly five minutes, and +then Adelaide added one-third their weight in sugar. The sugar had +been standing in an earthenware dish at the back of the range, to heat +through, but not brown. + +While Adelaide added the sugar very gradually she stirred the fruit +gently with the wooden spoon, and was very careful not to break the +berries. + +It did not take long for the fruit and sugar to come to the boiling +point, and then Adelaide filled to overflowing the sterilized pint jar +at once, inserted the silver knife between the jar and fruit to let +the air bubbles rise and break, put on the new rubber smoothly, sealed +quickly and stood the jar upside down out of the way of any draft. + +The next morning she inspected the jar carefully, to be sure it did not +leak, then wiped away all stickiness with a damp cloth, pasted on the +label and stored it away in the preserve closet. + + +Canned Raspberries + + Raspberries, 1 quart + Sugar + +Mother was delighted with this quart of raspberries, they were just +ripe enough, large, and almost every one perfect. It did not take +Adelaide long to pick these over, and she could see each center very +easily. There wasn't a single bug or worm. + +She weighed the raspberries before putting them in the colander to dip +up and down several times in a pan of clear cold water. When they had +drained, she emptied the berries into the saucepan and stood it on the +back of the range to let the juice run. She also placed a third of +their weight of sugar in an earthenware dish at the back of the range, +to heat through, but not brown. + +When the juice had run sufficiently, Adelaide moved the saucepan +forward, the berries came slowly to the boiling point, and continued +to boil very slowly for five minutes. It was then time to add the warm +sugar, stirring very gently while it dissolved. Adelaide was very +careful not to break the fruit. As soon as the fruit boiled again it +was ready to pour into the sterilized pint jar. + +Adelaide filled the jar to overflowing, inserted a silver knife between +the jar and the berries to let all air bubbles come to the top and +break, put on the new rubber smoothly, sealed quickly, then stood the +jar upside down out of the way of any draft. + +In the morning she made sure that the jar had not leaked, then with +a damp cloth she wiped away all stickiness, pasted on the label and +stored the jar away in the preserve closet. + + +Canned Raspberries and Currants + + Raspberries, 1 quart + Currants, 1 pint + Sugar, 2 cups + +Adelaide picked over the raspberries and currants very carefully, +washed and drained them in the usual manner, but kept them separate. + +The currants she placed in the saucepan and mashed with the wooden +potato masher. Next she cooked them very slowly until the currants +looked white, then she strained them through two thicknesses of cheese +cloth. Returning the juice to the saucepan, she added the sugar, +stirring until it was all dissolved, and let it boil slowly twenty +minutes, then she poured in the raspberries carefully and boiled them +three minutes. + +The sterilized pint jar Adelaide filled to overflowing at once, +inserted the silver knife to force the air bubbles to the top, placed +the new rubber on smoothly, sealed quickly and stood upside down out of +the way of any draft. + +In the morning she wiped off all stickiness with a damp cloth, made +sure the jar did not leak, pasted on the label and stored it away in +the preserve closet. + + +Canned Cherries + + Cherries, 1 quart + Sugar + +Mother liked to have her cherries cut in halves and the stones taken +out, though she told Adelaide many people preferred them canned whole. +Adelaide followed mother's way, so the large ripe cherries she placed +in the colander, and washed thoroughly by dipping it up and down +several times in a pan of clear cold water. + +Next she removed the stems, and cut the cherries in halves with a +silver knife, taking out the stones. Then she weighed the fruit. If +they were tart, she used one-half their weight of sugar, but if they +were of the sweet variety, she needed only one-third of their weight of +sugar. + +The cherries and sugar Adelaide put in the saucepan together and stood +at the back of the range to heat gradually. As the sugar began to melt +and the juice to run, she removed the saucepan forward and stirred the +fruit gently with the wooden spoon. Adelaide was careful not to break +the halves, and boiled the cherries slowly twenty minutes. + +She filled the sterilized pint jar to overflowing, inserted the silver +knife to bring the air bubbles to the top, placed the new rubber on +smoothly, sealed quickly and stood the jar upside down out of the way +of any draft. + +In the morning she wiped off all stickiness with a damp cloth, +inspected the jar carefully to see that it did not leak, pasted on the +label and stored the jar away in the preserve closet. + + +Canned Blackberries + + Blackberries, 1 quart + Sugar + +These were great big blackberries, firm but ripe, and Adelaide poured +them into the colander. She could not resist popping the biggest one +into her mouth, but mother told her that that was a very bad practice +to begin. Adelaide sighed, but she realized mother was right, so she +stopped eating any more and proceeded to wash the blackberries. She +dipped the colander up and down several times in a pan of clear cold +water, drained thoroughly, then weighed the fruit. Weighing one-third +their weight of sugar, she put it in an earthenware dish and placed it +at the back of the range to heat through, but not brown. + +The saucepan containing the blackberries was also stood toward the +back of the range until the juice began to run, when it was moved +forward, and Adelaide watched it while it came slowly to the boiling +point. + +For five minutes the berries boiled very slowly, then the warm sugar +was added a little at a time, and Adelaide stirred gently with the +wooden spoon, being careful not to break the blackberries. + +They were ready to put in the sterilized pint jar as soon as they +boiled up again. Adelaide filled the jar to overflowing, inserted a +silver knife to bring all bubbles to the top, placed on the new rubber +smoothly, sealed quickly, and stood the jar upside down, out of the +way of any draft. The next morning she examined the jar carefully to +see that it did not leak, wiped off the stickiness with a damp cloth, +pasted on the label, then stored the jar away in the preserve closet. + + +Canned Blueberries + + Blueberries, 1 quart + Sugar + +The blueberries that mother bought were almost as large as currants and +they were firm and dry. + +Adelaide picked them over carefully, put them into the colander, which +she placed in a pan of clear cold water, dipping it up and down several +times to cleanse the berries thoroughly, then set aside to drain. The +berries were then weighed, put into the saucepan and heated gradually. + +To each pound of berries Adelaide added one-third of a pound of sugar, +setting it in an earthenware dish at the back of the range to heat +through, but not brown. When the berries had boiled slowly for five +minutes, Adelaide added the sugar very gradually, stirring gently until +it had all dissolved. The fruit was ready to can as soon as it boiled +up again, and at once Adelaide filled to overflowing the sterilized +pint jar. She inserted a silver knife between the fruit and the sides +of the jar to bring all air bubbles to the top, then placed the new +rubber on smoothly, sealed quickly and stood the jar upside down out of +the way of any draft. + +In the morning Adelaide removed all stickiness from the jar with a damp +cloth, inspected it thoroughly to see that it did not leak, pasted on +the label and stored the jar away in the preserve closet. + + +Canned Blueberries (without sugar) + + Blueberries, 1 quart + Water, 2 tablespoons + +Mother let Adelaide put up a jar of blueberries without sugar. They +made delicious pies in the winter. + +Adelaide picked over the berries carefully into the colander, then she +dipped it up and down several times in a pan of clear cold water to +cleanse them from all dust. After they had drained thoroughly, Adelaide +poured them into the saucepan, with two tablespoons of cold water (this +was to prevent burning), then she placed the saucepan over the fire and +let the berries heat through very gradually. It was necessary to stir +occasionally with the wooden spoon. They needed to boil but a minute or +two, as they had softened sufficiently while heating through. + +As soon as they were done, Adelaide filled the sterilized pint jar to +overflowing, inserted a silver knife to let all air bubbles rise to the +top, then break, placed the new rubber on smoothly, sealed quickly and +stood it upside down out of the way of any draft. + +After inspecting the jar next morning to be sure it did not leak, she +wiped it carefully with a damp cloth to remove all stickiness, pasted +on the label and stored the finished product away in the preserve +closet. + + +Canned Peaches No. 1 + + Peaches, 1 dozen + Sugar, 1 cup + Water, 2 cups + +There were three different ways mother told Adelaide that she might +put up peaches, two ways with sugar and one without. Adelaide put up a +dozen peaches at a time. + +The first dozen Adelaide placed in a pan and covered with boiling water +and let them stand a few minutes. It was then easy for her to remove +the skins with a silver knife, cut in halves and take out the stones. +The peaches were large, and mother said they should fill two pint jars. +So Adelaide washed and sterilized two jars. Into a saucepan Adelaide +measured two cups of water and one cup of sugar, which she placed over +the fire and let boil ten minutes, then she dropped the peaches in +carefully and let them cook until you could pierce them with a silver +fork. When they were done she lifted each half peach out with great +care and put twelve of them in one pint jar, and the remaining twelve +in the other pint jar. Next she filled the jars to overflowing with +the syrup, inserted a silver knife between the fruit and the sides of +the jars, to let the air bubbles rise to the top and break, placed new +rubbers on smoothly, sealed quickly and stood both jars upside down out +of the way of any draft. + +The next morning she inspected them carefully to see that they did not +leak; then Adelaide wiped off all stickiness with a damp cloth, pasted +on the labels and stored the jars away in the preserve closet. + + +Canned Peaches No. 2 + + Peaches, 1 dozen + Sugar + Water, 2 cups + +The second dozen of peaches Adelaide prepared in the same manner. She +placed them in a pan, covered them with boiling water, let them stand +a few minutes, removed their skins with a silver knife, cut them in +halves, took out the stones, then weighed the peaches. Placing them +carefully in the saucepan, Adelaide poured over the peaches one-third +of their weight of sugar, and let them stand over night. + +In the morning she added two cups of cold water and stood the saucepan +over the fire, letting it come slowly to the boiling point. + +From then on the peaches simmered slowly, until they could be pierced +easily with a silver fork, Adelaide stirring occasionally in a careful +manner with a wooden spoon so as not to break the fruit. + +When they were sufficiently cooked, she picked out the fruit with +the fork, putting twelve halves in each pint jar, filled them to +overflowing with the syrup, then inserted a silver knife between the +fruit and the jars to let all air bubbles rise to the top and break, +placed the new rubbers on smoothly, sealed quickly, and stood the jars +upside down out of the way of any draft. + +In the morning she examined each jar carefully to be sure they did not +leak, wiped off all stickiness with a damp cloth, pasted on the labels, +then stored the peaches away in the preserve closet. + + +Canned Peaches (without sugar) + + Peaches, 1 dozen + Water, 2 cups + +After Adelaide had covered the peaches with boiling water and let them +stand a few minutes, she removed the skins with a silver knife, cut +them in halves, took out the stones and placed them carefully in the +saucepan. + +To these she added two cups of cold water, put the saucepan over the +fire, let the peaches heat through gradually, stirring occasionally +with the wooden spoon, and then boiled them very gently for twenty +minutes, or until they could be pierced easily with a silver fork. + +Lifting the peaches out carefully with a fork, Adelaide put twelve +halves in each sterilized pint jar, and filled them to overflowing with +the juice. + +Inserting a silver knife between the fruit and the sides of the jars, +she let the air bubbles rise to the top and break. Next she placed the +new rubbers on smoothly, sealed quickly and stood each jar upside down +out of the way of any draft. + +Next morning Adelaide examined each jar carefully to be sure they did +not leak, wiped off all stickiness with a damp cloth, pasted on the +labels and stored away the jars in the preserve closet. + + +Canned Apricots + + Apricots, 1-1/2 dozen + Sugar + Water, 1 cup + +The apricots are so much smaller than peaches that one dozen, mother +said, should just fill a pint jar, but, to be on the safe side, she +would let Adelaide prepare eighteen. Mother also said she was surprised +that more people did not can this fruit, it was of such a rich and +delicate flavor. + +Adelaide washed and wiped each apricot thoroughly, cut it in halves +and removed the stone. After weighing the apricots she put them in the +saucepan and added one-third their weight in sugar and one cup of water. + +Placing the saucepan over the fire, Adelaide let the fruit come slowly +to the boiling point, stirring frequently with a wooden spoon to +prevent burning. After they had boiled gently twenty minutes (Adelaide +stirred all the time being very careful not to break the apricots) she +filled the sterilized pint jar at once. + +Adelaide picked the apricots out with a silver fork and placed them in +the jar first, then she poured in the juice so that it overflowed. +Using a silver knife, she inserted it between the fruit and the jar, to +let all air bubbles rise to the top and break. Next she placed a new +rubber, which had been dipped in boiling water, on the jar smoothly, +sealed quickly and stood the jar upside down out of the way of any +draft. + +In the morning the jar was carefully inspected to see that it did not +leak, and Adelaide used a damp cloth to wipe away all stickiness. After +pasting on the label she stored the jar away in the preserve closet. + + +Canned Pears + + Pears, 1 dozen + Sugar + Water + +Adelaide prepared a dozen large pears, although mother said eight were +quite sufficient (if large) to fill a pint jar. It was not a good plan +to crowd such fruit as peaches, pears, and apricots in too closely, +because you might break the fruit. + +With the little sharp knife Adelaide peeled the pears very thinly and +cut them in halves, removing the cores. The stems she left on. After +weighing the fruit, she placed it in the saucepan and measured one cup +of water to each pound of fruit. If the pears were tart, she weighed +one-half their weight of sugar; if they were sweet she weighed only +one-third their weight of sugar. + +The sugar was put in an earthenware dish at the back of the range to +heat through, but not brown. + +Placing the saucepan containing the pears and water over the fire, +Adelaide let them come slowly to the boiling point. With the wooden +spoon she stirred them frequently, being careful not to break the +fruit. If, after twenty minutes of gentle boiling, the pears were +easily pierced with a silver fork, Adelaide added the warm sugar +gradually and stirred carefully and constantly until it boiled up again. + +Into the sterilized pint jar Adelaide lifted each half pear with +a silver fork, then poured in the juice until it overflowed. The +inserting of a silver knife between the fruit and the jar, to let all +the bubbles rise to the top and break, was the next thing to be done, +after which she placed a new rubber smoothly on the jar, sealed it +quickly, then stood the jar upside down out of the way of any draft. + +In the morning Adelaide wiped off all stickiness from the jar with a +damp cloth, and examined it carefully to be sure that it did not leak. +Next she pasted on the labels and stored the fruit away in the preserve +closet. + +Mother told Adelaide that some people found pears a little too flat for +their taste, and in that case a tablespoon of lemon juice was added +with each dozen pears. + + +Canned Crab Apples + + Crab Apples, 1 dozen + Sugar + Water + +These crab apples made one of the prettiest jars Adelaide put up. She +did not have to peel the crab apples, just wash and wipe the fruit +thoroughly and remove the blossom ends. The crab apples, of course, +needed to be absolutely perfect. + +They were weighed, placed in the saucepan, and a cup of water poured +over to each pound of fruit. One-half their weight of sugar Adelaide +placed in an earthenware dish at the back of the range to warm through, +but not brown. The saucepan she placed on the fire and let the crab +apples and water come slowly to the boiling point, stirring frequently +with the wooden spoon. + +When the crab apples could be pierced easily with a silver fork +Adelaide added the sugar gradually and let the fruit boil up again. She +stirred constantly until they had boiled quietly five minutes more, +then she picked the crab apples out with the silver fork and placed in +the sterilized pint jar. + +With a silver knife, which she inserted between fruit and jar, Adelaide +let the air bubbles rise to the top and break. The new rubber, after +being dipped in boiling water, was placed on the jar smoothly, then she +sealed it quickly and stood it upside down out of the way of any draft. + +In the morning the jar was carefully inspected for any possible leaks, +and Adelaide wiped off all stickiness with a damp cloth. Next she +pasted on the labels and stored the canned fruit away in the preserve +closet. + + +Canned Quinces + + Quinces, 1/2 dozen + Sugar + Water + +Six large orange quinces (these are of the best variety) Adelaide +washed and wiped thoroughly, peeled, cut into quarters, and removed +the cores. After weighing the quinces she measured into the saucepan +one and one-third cups of water to each pound of fruit. + +Placing the saucepan over the fire she let the water just boil, and +then poured in the quinces. They boiled gently for about twenty +minutes, or until you could pierce them easily with a silver fork. +Adelaide lifted these out very carefully on to a large plate. + +To the water in which the quinces had been cooked, she added one-half +their weight in sugar. This she stirred with the wooden spoon until it +was all dissolved and the syrup boiled. The quinces were gently dropped +into the boiling syrup (Adelaide took particular care not to break the +quarters) and when they had cooked slowly for five minutes she filled +the sterilized pint jar with the fruit and poured the syrup over it +until it overflowed. Next she inserted a silver knife between the fruit +and the jar, to let all air bubbles rise to the top and break. + +The new rubber, after being dipped in boiling water, was placed +smoothly around the top, then she sealed the jar quickly and stood it +upside down out of the way of any draft. + +In the morning the jar was carefully examined to be sure that it did +not leak, and Adelaide wiped off all stickiness from the outside. +Pasting on the label she stored it away in the preserve closet. + +Mother had told Adelaide to save the peelings and cores of the quinces, +and put in a saucepan with just enough water to cover. These she let +boil slowly for about one hour, then she poured them into the jelly bag +to drain off the juice. This juice she used to cook her apples in when +she canned some the next day. + + +Canned Apples + + Apples, 1 dozen + Sugar + Quince juice + +After washing and peeling the apples, Adelaide cut them into quarters +and removed the cores. + +The quince juice was made from the peelings and cores of the quinces +she had canned the day before, by just covering them with cold water +and boiling slowly for one hour. Then she drained them through the +jelly bag. + +To each pound of apples Adelaide measured one and one-third cups of +quince juice into the saucepan, and she put one-fourth of their weight +of sugar into an earthenware dish, which she stood at the back of the +stove to warm but not brown. + +The saucepan containing the apples and quince juice was placed over the +fire, and the fruit came slowly to the boiling point. Adelaide stirred +quite frequently with the wooden spoon, being careful not to break the +fruit. When you could easily pierce the apples with a silver fork, they +were ready to have the warm sugar added. This Adelaide poured in very +carefully and stirred until dissolved. + +Five more minutes they needed to boil, being stirred constantly, +then Adelaide filled the sterilized pint jar at once. First the +fruit (lifted out with a silver fork), then the syrup poured in to +overflowing, then the silver knife inserted between fruit and jar, to +let the air bubbles rise to the top and break, then the new rubber +placed around the top smoothly, and lastly the quick sealing. Adelaide +stood the jar upside down out of the way of any draft. In the morning +she wiped off all stickiness with a damp cloth, from the outside of the +jar, examined it carefully to be sure that it didn't leak, pasted on +the label, then stored the jar away in the preserve closet beside her +steadily growing line of preserves. + +The addition of the quince juice made the flavor of the apples +delicious. + + +Canned Apples (without sugar) + + Apples, 1 dozen + Water + +Wiping the apples clean, Adelaide pared them with the sharp knife, cut +them into quarters and removed the core. If the apples were very juicy +she did not need to cook them in very much water, otherwise the water +(which she poured over the apples _boiling_) came nearly to the top of +the apples. + +Placing the saucepan over the fire, the fruit boiled slowly until +tender, then Adelaide at once filled to overflowing the sterilized pint +jar. Inserting a silver knife between the jar and the fruit, she let +the air bubbles rise to the top and break. + +The new rubber, dipped in boiling water, was placed on smoothly, and +the jar sealed quickly, then Adelaide stood it upside down out of the +way of any draft. In the morning she wiped off all stickiness with a +damp cloth from the outside of the jar, inspected it carefully for +any possible leaks, pasted on the label and stored the apples in the +preserve closet. + + +Canned Pineapples No. 1 + + Pineapples (large), One + Sugar, 1 cup + Water, 2 cups + +Mother had to show Adelaide how to remove the skin and eyes from the +pineapple. Adelaide found it a rather prickly thing to handle, but +after it was ready, she cut it into slices fairly thick, and removed +the little hard core with a sharp knife. Mother told her she could +leave the slices whole, or she could cut them into cubes. Adelaide said +that she preferred cutting them into cubes. + +The cup of sugar and two cups of water were measured into the saucepan, +which she placed over the fire and let boil ten minutes, then the +pineapple was dropped in and cooked until tender, or until you could +pierce it easily with a silver fork. + +As soon as it had cooked sufficiently, Adelaide filled the sterilized +pint jar, first with the fruit, and then poured in the syrup so that +it overflowed. Next she inserted a silver knife between the pineapple +and the jar, to let the air bubbles rise to the top and break. The new +rubber, which had been dipped in boiling water, was placed around the +top smoothly, then Adelaide sealed it quickly and stood the jar upside +down out of the way of any draft. + +In the morning she wiped all stickiness off the jar with a damp cloth, +examined the jar carefully to be sure there were no leaks, pasted on +the label and stored the canned fruit away in the preserve closet. + +Another way that mother liked to put up pineapples is as follows: + + +Canned Pineapples No. 2 + + Pineapple (large), One + Sugar + +Adelaide, after removing the skin and eyes from the pineapple, cut it +into quarters lengthwise and removed the cores. Then she weighed it, +after which she put the pineapple through the meat chopper. + +Into the saucepan she measured one-half its weight of sugar and added +the chopped pineapple. + +Placing the saucepan over the fire, Adelaide let the fruit and sugar +come slowly to the boiling point, stirring frequently with the wooden +spoon to keep from burning. After the boiling point was reached, the +fruit cooked slowly for twenty minutes, and Adelaide put it into the +sterilized pint jar at once. The jar was filled to overflowing and a +silver knife inserted between the fruit and the jar, to let all air +bubbles rise to the top and break. + +Next she placed a new rubber around the top smoothly, sealed it quickly +and stood it upside down out of the way of any draft. + +In the morning she examined the jar carefully to see that it did not +leak, wiped off all stickiness with a damp cloth, pasted on the label +and stored the finished product away in the preserve closet. + +Mother often used pineapple put up in this manner for pineapple ice +cream, or pineapple sherbet. It made a delicious dessert. + + +Canned Plums + + Plums (large), 1-1/2 dozen + Sugar + Water + +The large blue plums, the green-gage plums, or the large red plums, +were all put up in the same manner. + +Adelaide wiped each plum thoroughly with a damp cloth, cut it in halves +with a silver knife, and removed the stone. Then she weighed them. +To each pound of fruit Adelaide measured one cup of water and one cup +of sugar. The plums and the water she placed in the saucepan over the +fire and let them come slowly to the boiling point, while the sugar was +heating at the back of the range in an earthenware dish. + +Adelaide boiled the plums gently, stirring occasionally with a wooden +spoon, until they were tender or until you could pierce them with a +silver fork easily. It usually took twenty minutes. The sugar was +then ready to add to the fruit, and Adelaide stirred the mixture very +carefully until it was all dissolved. As soon as the fruit boiled up +Adelaide canned at once. She lifted each plum carefully with a silver +fork into the sterilized pint jar, then poured in the juice till it +overflowed. Inserting a silver knife between the fruit and the jar, +Adelaide let the air bubbles come to the top and break. The new rubber, +after being dipped in boiling water, was fitted on smoothly, then she +sealed the jar quickly and stood it upside down out of the way of any +draft. + +In the morning, with a damp cloth she wiped off all stickiness from +the outside of the jar, inspected it carefully to be sure that it did +not leak, pasted on the label and stored the jar away in the preserve +closet. + + +Canned Rhubarb + + Rhubarb, 2-1/2 lbs. + Sugar + +If the rhubarb is pretty in color and young and tender, mother told +Adelaide that she did not need to peel the stalks, but just wash and +wipe them clean and cut them in small pieces with the little sharp +knife. Then she weighed the fruit and allowed one-half pound of sugar +to each pound of rhubarb. Both sugar and rhubarb were put in the +saucepan and placed over the fire to come very slowly to the boiling +point. Adelaide stirred constantly with a wooden spoon to prevent +burning, and as soon as it had boiled fifteen minutes she poured it +into the sterilized pint jar. The silver knife she inserted between the +jar and the fruit, to let all air bubbles rise to the top and break. +After the new rubber was dipped in boiling water and placed over the +jar smoothly, Adelaide sealed it quickly, then stood the jar upside +down out of the way of any draft. In the morning she inspected the jar +carefully to be sure that there were no leaks, wiped off all stickiness +with a damp cloth, pasted on the label and stored the jar away in the +preserve closet. + +Sometimes mother canned rhubarb without sugar, so Adelaide tried a jar. +Mother said the flavor was much better and it was not so juicy, also +it was excellent for pies, shortcakes, etc., adding the sugar when you +used it. + + +Canned Rhubarb (without sugar) + + Rhubarb, 2-1/2 lbs. + Water, 1 tablespoon + +Adelaide washed and wiped each stalk thoroughly, then cut it into small +pieces. These she put in the saucepan with a tablespoon of cold water +to keep from burning, and stirred with a wooden spoon. She let the +fruit heat very gradually and boiled slowly for fifteen minutes. It was +then ready to can, and Adelaide poured the rhubarb into the sterilized +pint jar at once, after which she inserted a silver knife between the +jar and the fruit, to let all air bubbles rise to the top and break. +Next came the new rubber, which she dipped in boiling water, placed +over the top smoothly, then sealed quickly. Standing the jar upside +down she stood it out of the way of any draft. In the morning Adelaide +examined the jar carefully to be sure that it did not leak, wiped off +the outside with a damp cloth, pasted on the label and stored the jar +away in the preserve closet. + + +Damson Plum Preserves + + Damson Plums, 1 quart + Sugar + Water + +The Damson plums Adelaide wiped thoroughly, and pricked each one with +a silver fork twice. Then she weighed the fruit. To each pound she +measured three-quarters of a pound of sugar. To each pound of sugar +Adelaide measured one cup of water. The sugar and water she put in the +saucepan and placed over the fire. When the syrup boiled, Adelaide +skimmed it and added the plums. The plums Adelaide cooked until they +were tender, stirring them carefully with a wooden spoon so as not to +break the fruit, then filled the sterilized pint jar to overflowing. +A silver knife was inserted between the fruit and jar to let all +air bubbles rise to the top and break. The new rubber was dipped in +boiling water, placed over the top smoothly and the jar sealed quickly. +This Adelaide stood upside down out of the way of any draft. In the +morning the jar was carefully examined to see that it did not leak, all +stickiness was wiped off with a damp cloth, the label was pasted on, +and then Adelaide stored the jar away in the preserve closet. + + +Preserved Currants + + Currants, 1 quart + Sugar + +The currants Adelaide picked over carefully and put into the colander. +This she placed in a pan of clear cold water and dipped up and down +several times until quite clean. After they had drained well she +weighed them, and to each pound of fruit she measured a pound of sugar. +Half of the currants Adelaide put in the saucepan and placed on the +fire to heat through. When they were thoroughly warmed she removed the +saucepan from the fire and mashed the currants with the wooden potato +masher, then she strained the juice through the jelly bag. + +The juice and sugar Adelaide put into the saucepan and boiled gently +for fifteen minutes, after which she added the other half of the +currants. It took the currants only five minutes to just cook through +and they remained whole in the jelly. + +This was poured into sterilized tumblers. When cold the tumblers were +wiped free from all stickiness, and Adelaide sealed them by pouring +melted paraffin over the top, shaking it gently from side to side to +exclude all air. Pasting on the labels she stored them away in the +preserve closet. + + +Preserved Currants and Raspberries + + Currants, 1 pint + Raspberries, 1 quart + Sugar + +The currants and raspberries Adelaide picked over and kept separate. +She did not forget to look carefully in the center of each raspberry to +be sure that there were no little worms. After washing the currants, +placing them in the colander and dipping it up and down several +times in a pan of clear cold water she poured them into the saucepan +and mashed them with the wooden potato masher. Adelaide washed the +raspberries in the same manner, but stood them aside to drain while the +currants were cooking. The currants simmered slowly for half an hour +(or until the currants looked white), and then the juice was strained +through the jelly bag. Adelaide returned the juice to the saucepan, +and added the sugar. (The currants and berries had been weighed after +washing them, and to each pound of fruit she measured three-fourths of +a pound of sugar.) + +The juice and sugar boiled slowly for twenty minutes, then Adelaide +poured in the raspberries carefully and cooked three minutes more. + +Into the sterilized pint jar she skimmed the raspberries, then added +the juice to overflowing. The silver knife was inserted between the jar +and the fruit, to let all air bubbles rise to the top and break, the +new rubber was placed on smoothly and Adelaide sealed the jar quickly. +It was then placed upside down out of the way of any draft. In the +morning the jar was carefully inspected for any leaks, wiped free from +all stickiness with a damp cloth and the label pasted on. Adelaide then +stored it away in the preserve closet. + + +Preserved Strawberries + + Strawberries, 1 quart + Sugar + +Before hulling the strawberries, Adelaide put them into the colander +and dipped it up and down several times in a pan of clear cold water to +cleanse the berries thoroughly. After hulling the fruit she weighed it, +and for each pound she weighed a pound of sugar. + +The strawberries were put into the saucepan and the sugar sprinkled +over them and they stood until the juice ran freely. Then the saucepan +was placed on the fire and the fruit and sugar heated through. +Adelaide stirred with the wooden spoon, being careful not to break the +strawberries. + +When the sugar was all dissolved and the berries thoroughly heated, +Adelaide skimmed the berries out into a dish. The syrup then boiled +for ten minutes slowly, after which the strawberries were dropped in +carefully and boiled two minutes. Into the sterilized pint jar Adelaide +skimmed all the berries, filled it to overflowing with the syrup, +inserted a silver knife between the fruit and the jar to let all air +bubbles rise to the top and break, placed on the new rubber smoothly, +sealed the jar quickly and stood it upside down out of the way of any +draft. + +In the morning she examined the jar carefully to see that it did not +leak, wiped off all stickiness with a damp cloth, pasted on the label +and stored the preserved berries away in the preserve closet. + + +Preserved Blackberries + + Blackberries, 1 quart + Sugar + +After picking over the blackberries Adelaide placed them in the +colander and dipped it up and down in a pan of clear cold water several +times to remove all dust and dirt. After weighing the berries she +poured them into a saucepan and sprinkled over them an equal weight +of sugar. These stood for an hour before Adelaide put the saucepan +over the fire and let the berries and sugar come slowly to the boiling +point. Adelaide stirred them gently with a wooden spoon, being careful +not to break the fruit. + +When they boiled up she skimmed out the blackberries into a dish and +the syrup cooked for five minutes. + +Returning the blackberries to the syrup she put the saucepan at the +back of the range and let the fruit slowly heat without stirring. +After they had stood fifteen minutes she poured the berries at once +into the sterilized pint jar, filling it to overflowing. With a silver +knife, which she inserted between the jar and the fruit, she let all +air bubbles rise to the top and break. Placing a new rubber over the +top smoothly she sealed quickly and stood the jar upside down out of +the way of any draft. In the morning it was ready to be inspected +carefully for any leaks, and she wiped off all stickiness with a damp +cloth, pasted on the label and stored the fruit away in the preserve +closet. + + +Preserved Cherries + + Cherries, 1 quart + Sugar + +Adelaide washed the cherries in the colander, which she dipped up and +down several times in a pan of clear cold water. She took off the stems +and removed the stones, weighed the cherries and added a pound of sugar +to each pound of fruit. Then she let them stand over night, and the +next morning put them into the saucepan to cook slowly until clear and +tender, stirring carefully with a wooden spoon so as not to break the +fruit. + +When they were done Adelaide picked out the cherries first with the +skimmer and dropped them into the sterilized pint jar, then she filled +it to overflowing with the syrup, inserted a silver knife between the +fruit and the jar to let all air bubbles rise to the top and break, +placed on a new rubber smoothly, sealed quickly and stood the jar +upside down out of the way of any draft. + +In the morning she inspected the jar carefully to be sure that it did +not leak, wiped off all stickiness with a damp cloth, pasted on the +label and stored the jar away in the preserve closet. + +"Mother," said Adelaide one morning, "it is not nearly as discouraging +to preserve as it is to just plain cook." + +"Why, what do you mean, dear?" answered mother. + +"Well, I've been thinking how quickly we eat up things you cook for us +every day, while my jams and jellies are still in the preserve closet," +mused Adelaide. + +"Just wait until next winter, young lady, then you'll see how quickly +they will disappear," laughed mother. + + + + +CHAPTER V + +CONSERVES + + +WHEN Adelaide came to "conserves," mother told her she had only a very +few recipes, but that what they lacked in numbers they made up for in +quality. + +"Have you the recipe for 'Peach conserve'?" asked Adelaide anxiously. + +"Oh, yes, dear, that is our favorite, and I don't know how many people +have asked me how to make it. I couldn't possibly keep house without +it," answered mother. + +Conserves, mother explained to Adelaide, were very similar to jams, +with the addition of lemon or orange juice, raisins and nuts. + + +Rhubarb Conserve + + Rhubarb (cut up), 2 cups + Sugar, 2 cups + Lemon juice, 1 dessert spoon + Seedless raisins, 1/4 lb. + Walnut meats, 1/4 lb. + +Mother picked out the pinkest, prettiest rhubarb she could find, then +Adelaide washed and wiped each stalk and cut it into small pieces. When +she had filled the cup with rhubarb twice she put it into the saucepan +and poured over it two cups of sugar and a dessert spoon of lemon juice. + +Adelaide next measured out a fourth of a pound of seedless raisins. +Upon these she poured boiling water which stood a minute or two, then +she drained them. After looking them over carefully to remove any +stems, she added them to the rhubarb, sugar, etc. Twelve or fourteen +large walnuts were sufficient to crack. The meats Adelaide put through +the meat chopper and added to the rest of the good things. + +After standing three hours the saucepan was placed on the fire and the +conserve came slowly to the boiling point. Adelaide stirred the mixture +frequently with a wooden spoon while it boiled for twenty minutes. It +was then ready to pour into the sterilized tumblers. + +When the conserve was cold, Adelaide wiped around the top and the +outside of each tumbler with a damp cloth, poured melted paraffin over +the top (which she shook gently from side to side to exclude all air), +pasted on the labels and stored the glasses away in the preserve closet. + + +Apricot Conserve + + Apricots, 1 dozen + Sugar, 2 cups + Lemon juice, 1 dessert spoon + Orange juice, 1 dessert spoon + Grated rind of half a lemon + Grated rind of half an orange + Seedless raisins, 1/4 lb. + Walnut meats, 1/4 lb. + +Adelaide wiped the apricots thoroughly with a damp cloth, then cut them +in halves with a silver knife and removed the stones. These she placed +in a saucepan, poured over them two cups of sugar, a dessert spoon each +of lemon and orange juice, and the grated rind of half a lemon and +half an orange. Next she measured out a fourth of a pound of seedless +raisins and covered them with boiling water for a few minutes, after +which she drained them and picked off any stems. Twelve or fourteen +large walnuts were sufficient to crack, and the walnut meats and the +raisins Adelaide put through the meat chopper, then added these to the +fruit in the saucepan. + +Placing the saucepan over the fire she heated it through slowly and let +the fruit boil for forty minutes. Adelaide stirred the contents of the +saucepan constantly with a wooden spoon, and when it was done, poured +it at once into the sterilized tumblers. + +As soon as it was cool she wiped the tops and outsides with a damp +cloth, poured melted paraffin over the conserve, shaking the tumblers +from side to side to exclude all air, pasted on the labels and stored +the jars away in the preserve closet. + + +Peach Conserve + + Peaches (large), Eight + Sugar, 2 cups + Oranges, One + Seedless raisins, 1/4 lb. + Walnut meats, 1/4 lb. + +To remove the skins from the peaches easily, Adelaide poured boiling +water over them. Letting them stand for a minute or two, she then +peeled off the skins with a silver knife and sliced the peaches into +small pieces, throwing away the stones. Placing the peaches into a +saucepan she added two cups of sugar. After weighing out one-fourth +of a pound of seedless raisins she covered them with boiling water for +about a minute, drained, and picked off any stems. The walnuts (twelve +or fourteen large ones) she cracked and put with the raisins. + +The rind of the orange she grated over the sugar and peaches, and then, +after removing the seeds, Adelaide put the pulp of the orange, the +raisins and the nuts through the meat chopper. + +When everything was in the saucepan together, Adelaide placed it over +the fire and let it come slowly to the boiling point, and then cook +gently for an hour. Adelaide stirred frequently with a wooden spoon +to prevent burning, and when the conserve had cooked sufficiently she +poured it into the sterilized tumblers. + +As soon as it was cold, she wiped around the top and outside of each +tumbler with a damp cloth, poured melted paraffin over the conserve +(shaking it gently from side to side to exclude all air), pasted on the +labels and stored the glasses away in the preserve closet. + + +Plum Conserve + + Large blue plums, 1 dozen + Sugar, 2 cups + Oranges, One-half + Seedless raisins, 1/4 lb. + Walnut meats, 1/4 lb. + +After washing and wiping the plums thoroughly, Adelaide cut them in +halves with a silver knife, and removed the stones. Placing them in +the saucepan she poured two cups of sugar and the grated rind of half +an orange over them. Twelve or fourteen large walnuts were cracked and +the meats taken out. Over the quarter of a pound of raisins (which she +weighed) Adelaide poured boiling water. These stood thus for about a +minute, then she drained off the water and picked out the stems. + +The raisins, the walnut meats, and the pulp of the half orange Adelaide +put through the meat chopper and added to the plums, etc. in the +saucepan. Placing the saucepan over the fire she let the contents come +slowly to the boiling point, stirring it occasionally with the wooden +spoon. It cooked gently for one hour, and then Adelaide poured the +conserve at once into the sterilized tumblers. + +When it was cold the tops and outsides were wiped off carefully with a +damp cloth, melted paraffin was poured over the top and shaken gently +from side to side to exclude all air, the labels were pasted on and +then the conserve was stored away in the preserve closet. + +The green-gage plums and the large red plums would make an equally +delicious conserve, mother said, and she thought it would be nice to +substitute figs sometimes in place of raisins. As the foregoing recipes +were all she had, mother told Adelaide that it was just as well to +leave further experimenting until another year. Adelaide was very +willing, as she was eager to try "Spiced Fruits." + + + + +CHAPTER VI + +SPICED FRUITS + + +"WHEN you were a tiny little baby," said mother, "I had a young girl +living with me who taught me how to put up Spiced Currants. She had +lived in the country, and her favorite aunt was renowned for her +tempting preserves." + +"Oh, mother," interrupted Adelaide, "do you think I could ever become +renowned, or whatever you called it?" + +"I think there is no reason why you shouldn't, if you continue to do +as good work in the future as you have thus far. Every year you will +become more expert, and find out many new combinations that especially +suit your taste and appeal to others," answered mother. "All spiced +fruits," she continued, "are particularly tasty when served with cold +meats." + + +Spiced Currants + + Currants, 1 quart + Sugar, 1 lb. + Vinegar, 1/2 cup + Cloves (ground), 1 teaspoon + Cinnamon (ground), 1 teaspoon + +Adelaide picked over the currants and removed the stems. Putting the +currants into the colander, she dipped it up and down several times +in a pan of clear cold water, then set it aside to drain. Into the +saucepan she poured the currants, added one pound of sugar, a half a +cup of vinegar, and a teaspoon each of cloves and cinnamon. + +Placing the saucepan over the fire, she let the currants heat through +gradually, stirring occasionally with a wooden spoon, and when +thoroughly scalded she lifted out the currants with a skimmer. + +Adelaide boiled the juice until it thickened, then added the currants +again and let them just boil up. They were then ready to put into the +sterilized pint jar, so Adelaide filled it to overflowing. Next she +inserted a silver knife between the jar and the fruit, to let all air +bubbles rise to the top and break, placed a new rubber on the jar +smoothly, sealed quickly and stood upside down out of the way of any +draft. + +In the morning the jar was examined carefully to be sure it did not +leak, all stickiness was wiped off with a damp cloth from the outside, +then the label was pasted on and Adelaide stored the jar away in the +preserve closet. + + +Spiced Cherries + + Cherries, 2 lbs. + Sugar, 1 lb. + Vinegar, 1/2 cup + Stick cinnamon, 1/3 ounce + Whole cloves, 1/3 ounce + +Adelaide stemmed the cherries and washed them in the colander by +dipping it up and down several times in a pan of clear cold water, +after which she stoned them. Into a saucepan she measured one-half a +cup of vinegar. To this she added a third of an ounce each of whole +cloves and cinnamon tied up in a muslin bag. The vinegar and spices +Adelaide let boil gently for fifteen minutes, then she added one +pound of sugar and boiled the mixture ten minutes longer, stirring +constantly with the wooden spoon and skimming well. At the end of the +ten minutes Adelaide dropped in the cherries and cooked the fruit +gently for one-half hour. Lifting out the cherries with a skimmer, she +put them into the sterilized pint jar, added the juice to overflowing, +and inserted a silver knife between the jar and the fruit to let all +air bubbles rise to the top and break. Then she placed on a new rubber +and sealed quickly, standing the jar upside down out of the way of any +draft. + +The next morning, after carefully inspecting the jar for any possible +leaks, Adelaide wiped off all stickiness from the outside with a damp +cloth, pasted on the label and stored the jar away in the preserve +closet. + + +Spiced Gooseberries + + Gooseberries, 1-3/4 lbs. + Sugar, 1-1/4 lbs. + Vinegar, 1/2 cup + Green ginger root, a small piece + Whole cloves, Six + Whole allspice, Three + One bay leaf + One blade of mace + Stick cinnamon, one small piece + +From the gooseberries Adelaide removed the tops, then washed them in +the colander, which she placed in a pan of clear cold water and dipped +up and down several times. While these drained, Adelaide measured the +half cup of vinegar and one and one-fourth pounds of sugar into the +saucepan. Placing the saucepan on the fire she brought the sugar and +vinegar to the boiling point, added the gooseberries, then removed the +saucepan from the fire. + +The small piece of green ginger root she cut into small pieces, the +six whole cloves, the three whole allspice, the bay leaf, the blade +of mace, and the piece of stick cinnamon were tied in a small piece +of muslin and added to the contents of the saucepan. Covering the +saucepan, it was placed aside over night. + +The next day Adelaide brought the fruit quickly to the boiling point +and cooked the gooseberries gently until they were tender but not +broken. When they were done, she carefully skimmed out the gooseberries +and placed them into the sterilized pint jar, then filled it to +overflowing with the syrup. Between the jar and the fruit Adelaide +inserted a silver knife, to allow all air bubbles to rise to the top +and break. The new rubber was placed on smoothly, and she sealed the +jar quickly, standing it upside down out of the way of any draft. + +In the morning the jar was carefully wiped with a damp cloth to remove +all stickiness and examined for any possible leaks. Next Adelaide +pasted on the label and stored the spiced gooseberries away in the +preserve closet. + + +Spiced Pears + + Pears (medium), Eight + Sugar, 1 cup + Vinegar, 1/2 cup + Water, 1/2 cup + Cinnamon (stick), small piece + Cloves (whole), 1 teaspoon + Mixed spices (ground), 1 teaspoon + +Mother said she found that when she put up "spiced pears" the year +before that it took fifteen pears of medium size to fill a quart jar, +so she told Adelaide to prepare eight pears. Adelaide washed, wiped, +pared, quartered and removed the core from each pear. + +The cup of sugar, half cup each of water and vinegar, cinnamon stick +and whole cloves were put into the saucepan and placed over the fire, +then the teaspoon of mixed ground spices was also added; the latter +were tied in a small piece of muslin. + +These Adelaide let boil for five minutes, after which she skimmed the +syrup and added the pears. It was necessary to boil the pears very +gently for thirty-five minutes, stirring them frequently with the +wooden spoon, but carefully so as not to break the fruit. When they +were done Adelaide lifted the pears out carefully with a silver fork +into the sterilized pint jar, and poured in the syrup to overflowing. + +With a silver knife, which she inserted between the fruit and jar, she +let all air bubbles rise to the top and break, then fitted on a new +rubber smoothly, sealed the jar quickly and stood it upside down out of +the way of any draft. In the morning, after examining the jar carefully +to see that it did not leak, Adelaide wiped off all stickiness with a +damp cloth, pasted on the label and stored the jar away in the preserve +closet. + + +Spiced Peaches + + Peaches (medium), 1 dozen + Sugar (brown), 1 lb. + Vinegar, 1 cup + Cloves (whole) + Cloves (ground), 1 teaspoon + Cinnamon (ground), 1 teaspoon + Allspice (ground), 1/2 teaspoon + +Adelaide put the pound of brown sugar and the cup of vinegar into the +saucepan and added the ground spices (clove, cinnamon, and allspice) +tied up in a small piece of muslin. The saucepan she placed over the +fire and let the contents boil gently for ten minutes. + +While the syrup was boiling, Adelaide poured boiling water over the +peaches, and after they had stood a minute she peeled them with a +silver knife. Adelaide left the peaches whole, and stuck four or five +cloves in each peach. + +As soon as the syrup had cooked sufficiently she dropped the peaches +in it and cooked them until they could be pierced easily with a silver +fork. + +The twelve peaches were enough to fill two pint jars. Adelaide lifted +the peaches out carefully with the silver fork and placed them in the +sterilized jars. Then she filled the jars to overflowing with the +syrup. With a silver knife, which she inserted between the fruit and +the jar, Adelaide let all air bubbles rise to the top and break. Next, +new rubbers were fitted on smoothly and the jars sealed quickly, after +which she stood them upside down out of the way of any draft. In the +morning the stickiness was wiped from each jar with a damp cloth, they +were carefully inspected to be sure there were no leaks, then Adelaide +pasted on the labels and stored the jars away in the preserve closet. + + +Spiced Watermelon Rind + + Watermelon rind, 2-1/3 lbs. + Sugar (brown), 1 lb. + Vinegar, 1 cup + Cinnamon (ground), 1/2 teaspoon + Cloves (ground), 1/3 teaspoon + Allspice (ground), 1/2 teaspoon + Ginger root, small piece + Whole mace, 1 teaspoon + Bay leaves, Two + +One day when watermelons were in their prime Adelaide's mother bought +a part of one for dessert. She told Adelaide to save all the rind and +the next day she would show her how to make another tasty relish to be +eaten with cold meats. + +In the morning Adelaide pared the rind neatly and cut it into many +attractive shapes. The saucepan had been previously placed over the +fire, containing the pound of sugar, the cup of vinegar, the piece of +ginger root, the whole mace and the bay leaves. The ground spices, +one-half teaspoon each of cinnamon and allspice, and the one-third +teaspoon of cloves, were tied in a small piece of muslin and added to +the syrup. When the syrup reached the boiling point Adelaide dropped +in the watermelon rind, and it was cooked slowly until perfectly +tender. Then Adelaide lifted out the rind very carefully with a silver +fork into a dish, covered, and stood it away over night. The saucepan +was removed from the fire and placed aside to cool. Next morning, +Adelaide let the syrup again come to the boiling point, and added the +rind. She watched carefully, and when it came to the boiling point a +second time she lifted the rind carefully with a silver fork into the +sterilized jar. The syrup she poured in until it overflowed. + +Inserting a silver knife between the jar and the rind Adelaide let all +air bubbles rise to the top and break, then fitted the new rubber on +smoothly, sealed quickly and stood the jar upside down out of the way +of any draft. + +In the morning Adelaide wiped off all stickiness from the outside of +the jar, examined it carefully to be sure it did not leak, pasted on +the label and stored it away in the preserve closet. + + +Spiced Grapes + + Grapes, 1-3/4 lbs. + Sugar, 1 lb. + Vinegar, 1/4 cup + Cinnamon (ground), 1 teaspoon + Cloves (ground), 1 teaspoon + +Adelaide picked over and washed the grapes by placing them in the +colander and dipping it up and down several times in a pan of clear +cold water. After draining thoroughly she removed the skins and placed +them in a dish which she stood aside. The pulps were put into the +saucepan and cooked slowly until the seeds could be removed by pressing +the grapes through a strainer. + +The strained pulp, the skins, the pound of sugar, the fourth of a cup +of vinegar, and the teaspoon each of ground cinnamon and cloves (the +spices were tied in a piece of muslin) were all put in the saucepan +together and cooked until thick. Adelaide then filled the sterilized +jar with the fruit, inserted a silver knife between the grapes and the +jar to let the air bubbles rise to the top and break, fitted on a new +rubber smoothly, sealed the jar quickly and stood it upside down out of +the way of any draft. In the morning she inspected the jar carefully +to be sure that it did not leak, wiped off all stickiness with a damp +cloth, pasted on the label and stored the jar away in the preserve +closet. + + +Spiced Blackberries + + Blackberries, 2-1/2 lbs. + Sugar, 1 lb. + Vinegar, 1/2 cup + Cinnamon (ground), 1 teaspoon + Cloves (ground), 1 teaspoon + +Adelaide put the pound of sugar, the half cup of vinegar, and the +teaspoon each of ground cinnamon and cloves (the spices she tied in a +piece of muslin) into the saucepan over the fire. + +While the syrup was coming slowly to the boiling point Adelaide picked +over and washed the blackberries by placing them in the colander, which +she dipped up and down several times in a pan of clear cold water. +After the blackberries had drained well and the syrup had come to the +boiling point Adelaide added the blackberries. These she let boil +gently for fifteen minutes, when she skimmed out the blackberries and +dropped them carefully into the sterilized pint jar. Next she filled +the jar to overflowing with the syrup, inserted a silver knife between +the fruit and the jar to let all air bubbles rise to the top and break, +fitted on a new rubber smoothly, sealed the jar quickly, and stood it +upside down out of the way of any draft. + +In the morning Adelaide inspected the jar carefully to see that it did +not leak, wiped off all stickiness from the outside with a damp cloth, +pasted on the label and stored the jar away in the preserve closet. + +"Perhaps," said mother, "you may like to try other fruits another year, +preserved in vinegar and sugar with spices, but I think for the present +the ones I have given you will do." + +"Yes, I think so too," replied Adelaide. + + + + +CHAPTER VII + +PICKLES + + +ADELAIDE had never been allowed to eat many pickles, because mother did +not approve of them for growing children, but an occasional sample had +made Adelaide look forward to the time when she could have the same +privilege as "grown ups," to eat anything she liked. The thought of +preparing the pickles seemed to Adelaide the next best thing to eating +them. + +"I hope when I put up 'pickled onions' I don't cry," laughed Adelaide. +"I can just remember grandma peeling a great big pan of onions and the +tears rolling down her cheeks." + +"Well, Adelaide," said mother, "if you will peel your onions under +running water you won't need to waste any of your tears over them." + +Mother said she would start Adelaide with the small pickled beets, as +they were not only a general favorite, but exceedingly attractive to +look at. + +The vinegar used was the very best cider vinegar, as it did not pay to +use any other kind. + + +Pickled Beets + + Beets (very small), 1 quart + Sugar, 1/4 cup + Vinegar, 1/2 cup + Water, 1 cup + +Mother ordered her beets from a market gardener and he brought them to +her fresh. Mother always asked for the very, very small ones. + +Adelaide cooked the beets until she could pierce them easily with +a silver fork, plunged them into cold water, peeled and filled two +sterilized pint jars. The half cup of vinegar, the fourth cup of sugar, +and the cup of water, were put in a saucepan. Adelaide placed it over +the fire and let it come to the boiling point. + +After boiling the mixture for two minutes, Adelaide filled the jars to +overflowing with the syrup. Inserting a silver knife between the beets +and the jar she let all air bubbles rise to the top and break. To fit +on a new rubber smoothly, seal the jar quickly and stand it upside +down out of the way of any draft, was the work of but a moment. + +The next morning Adelaide wiped the outside of the jar with a damp +cloth, examined it carefully to see that it did not leak, pasted on the +label and stored the jar in the preserve closet. + + +Pickled Onions No. 1 + + Onions (very small), 1 quart + Salt, 1/2 cup + Water (cold), 2 quarts + Vinegar, 1 cup + Mixed spices (whole), 1/4 small package + +This recipe was one that had been given to Adelaide's mother by a dear +old friend. The onions were just the common variety but very small, not +much larger than a good sized cherry. + +Adelaide poured boiling water on the onions, as it made them easier to +peel, then she let the cold water run into the pan all the time she +was peeling them. This was to prevent her wasting precious tears. The +little sharp knife was the best one to use. + +A quart of onions does not sound very big, but before Adelaide finished +peeling them she thought she would never come to the end, there seemed +so many. + +Into a large saucepan she measured two quarts of cold water and +one-half a cup of salt, then added the onions. + +These stood for twenty-four hours, covered, after which she poured off +the brine (mother explained to Adelaide that that was what they called +the salt and water) and rinsed them by pouring clear cold water on them. + +After draining the onions well in the colander, she filled two +sterilized pint jars with the onions. + +The cup of vinegar and fourth of a package of whole mixed spices (the +package was the size that sold for ten cents before the war) were put +in a saucepan and simmered slowly on the fire for one hour, after which +Adelaide divided the vinegar and spices equally between the two jars +and filled them to overflowing with cold vinegar. + +She inserted a silver knife between the onions and the jars to let the +air bubbles rise and break, fitted on a new rubber smoothly, sealed +quickly and stood the jars upside down over night. + +In the morning she wiped the jars thoroughly with a damp cloth, +inspected them carefully to be sure that they did not leak, pasted on +the labels and stored the jars away in the preserve closet. + +Mother said these would need to stand a month before they would be +ready to be eaten. + + +Pickled Onions No. 2 + + Onions (small white), 1 quart + Salt, 1/2 cup + Water (boiling), 2 quarts + Vinegar, + Whole cloves, 1 dozen + Bay leaf, One + Mace, One blade + +The onions used in this recipe were what are called the "silver skins" +or little white button onions. + +After Adelaide poured boiling water on the onions, so that she could +peel them more easily, she let the cold water run in the pan and peeled +the onions (with the little sharp knife) under running water to prevent +the tears from falling. + +The onions she placed in a stone jar and poured over a brine made of +two quarts of boiling water and one-half of a cup of salt. + +These she covered and let stand over night. + +The next morning Adelaide emptied the onions into the colander, +draining off the brine and rinsing them in clear cold water. + +Into a saucepan she poured enough vinegar to cover the onions, added +the dozen whole cloves, the blade of mace and the bay leaf and let them +come slowly to the boiling point. Then she added the onions and moved +the saucepan towards the back of the range to let it stand for fifteen +minutes. + +At the end of that time Adelaide filled the two sterilized pint jars +with the onions, poured over the hot vinegar and spices to overflowing, +inserted a silver knife between the onions and the jar to let all air +bubbles rise to the top and break, fitted on the new rubbers smoothly, +sealed the jars quickly, then stood them upside down over night. + +In the morning they were inspected carefully for any leaks, wiped off +thoroughly with a damp cloth and after the labels were pasted on, +stored away in the preserve closet. + + +Chili Sauce + + Tomatoes (large, ripe), Nine + Onions (large), Two + Onions (small), One + Red peppers, One + Salt, 1 tablespoon + Mixed spices (ground), 1-1/2 teaspoons + Ginger (ground), 1/2 teaspoon + Sugar (brown), 1 lb. + Vinegar, 1-1/2 cups + +Over the tomatoes and onions Adelaide poured boiling water, then peeled +them. + +The red pepper she washed and wiped, cut in halves, and removed the +seeds. Through the meat chopper she put the tomatoes, onions, and +pepper, then emptied them into a saucepan. + +To these Adelaide added the tablespoon of salt, the one and one-half +teaspoons of ground mixed spices, the half teaspoon of ground ginger, +the pound of brown sugar and the one and one-half cups of vinegar. + +Placing the saucepan over the fire she let the contents come slowly to +the boiling point, stirring occasionally with the wooden spoon, and +stewed the mixture gently for one-half hour. + +It was then ready to pour into the sterilized pint jars. These she +filled to overflowing, inserted a silver knife around the sides to let +all air bubbles rise to the top and break, fitted on the new rubbers, +sealed quickly and stood upside down out of the way of any draft. + +In the morning Adelaide looked the jars over carefully to be sure they +did not leak, wiped the outside thoroughly with a damp cloth, pasted on +the labels, then stored the jars away in the preserve closet. + +Adelaide found that nearly everybody enjoyed this "Chili Sauce" on +Saturday night with their beans. + +Piccalilli was another general favorite, and the recipe came from a +friend who had experimented with it a number of years so that now she +considered the flavor exactly right. + + +Piccalilli + + Green tomatoes, 1 quart + Onions, 3/4 pint + Green pepper, One-half + Salt + Vinegar + Water + Sugar (brown), 1/4 lb. + Mixed spices (ground), 1/4 teaspoon + +Adelaide washed and wiped the tomatoes and peeled the onions. From the +half of the green pepper she removed the seeds. + +Using an earthenware bowl Adelaide sliced the tomatoes, onions and +half pepper, and arranged them in layers. Over each layer she sprinkled +salt (she was careful not to sprinkle too much), then covered the bowl +and let it stand over night. + +In the morning she drained off the water and emptied the contents of +the bowl into the saucepan. Adelaide partly covered the tomatoes, +onions and half pepper with vinegar and added sufficient cold water to +just come to the top. Then she added the fourth of a pound of brown +sugar and the fourth of a teaspoon of mixed ground spices. + +The saucepan was placed over the fire and the ingredients Adelaide let +boil for fifteen minutes. + +At the end of that time she filled the sterilized pint jars to +overflowing, inserted a silver knife to let all air bubbles rise to +the top and break, fitted on the new rubbers smoothly, sealed the jars +quickly and stood them upside down out of the way of any draft. + +The next morning, after examining the jars to be sure they did not +leak, Adelaide wiped off the outsides with a damp cloth, pasted on the +labels and stored the jars away in the preserve closet. + + +Pepper Relish + + Green peppers (large), Six + Red peppers, Six + Onions (medium), Two + Salt, 1 tablespoon + Sugar, 1 cup + Vinegar, 1 pint + +The young lady who gave this recipe to mother was a graduate of the +college that leads in the teaching of domestic science and was herself +a teacher at the time. Mother said it was a nice change to eat with +cold meats, only Adelaide must be sure not to make the mistake she did +when she (mother) first made it. + +"What was that?" asked Adelaide. + +"Well, dear, I forgot to remove the seeds from the peppers, and we +nearly burned our mouths, it was so hot," mother smilingly replied. + +Washing and wiping the peppers Adelaide cut them in halves and _removed +every seed_. + +She peeled the onions, then put the peppers and onions through the meat +chopper. + +Placing these in a saucepan, she covered them with boiling water and +they stood for ten minutes before putting over the fire. + +They boiled for three minutes and then Adelaide drained them in the +wire strainer until they were very dry. + +Returning to the saucepan, she added the tablespoon of salt, the cup of +sugar and the pint of vinegar. + +After boiling all the ingredients together for twenty minutes Adelaide +filled the sterilized pint jars to overflowing, inserted a silver knife +to let all air bubbles rise to the top and break, fitted on new rubbers +smoothly, sealed the jars quickly and stood them upside down out of the +way of any draft. + +In the morning she looked the jars over carefully to be sure that they +did not leak, wiped off the outsides with a damp cloth, pasted on the +labels and stored the final results of her labor away in the preserve +closet. + + +Mustard Pickles No. 1 + + Cucumbers (tiny), 1 pint + Onions (small button), 1 pint + Cauliflower (medium), One + Green pepper, One + Salt, 1/2 cup + Water, 1 quart + Flour, 1/4 cup + English mustard (ground), 1-1/2 tablespoons + Turmeric, 1/4 tablespoon + Vinegar + Sugar, 1/4 cup + +Each tiny cucumber was washed and wiped and placed in the saucepan. +Adelaide covered the onions with boiling water for a few minutes, then +let the cold water run into the pan while she peeled them--if you peel +onions under running water you will not cry. These she added to the +cucumbers. + +The cauliflower Adelaide stood in a pan of cold water, to which she +had added a handful of salt (this mother explained was to draw out any +worms if there were any). Then she separated the cauliflower into small +flowers, cutting off the thick stalk, and added to the cucumbers and +onions. + +The green pepper was washed and wiped, cut in halves and the seeds +removed. It was then put through the meat chopper and added to the +other vegetables. + +Adelaide made a brine of one quart of water and one-half of a cup of +salt. This she poured over the mixture of vegetables, covered and stood +for twenty-four hours. + +At the end of that time she placed the saucepan over the fire and let +the contents heat through, then turned them into the colander to drain. + +Mixing together the one-fourth cup of flour, the one and one-half +tablespoons of ground English mustard, and the one-fourth tablespoon +of turmeric powder with enough cold vinegar to make a smooth paste, +Adelaide added one-fourth of a cup of sugar and sufficient vinegar to +make one and one-fourth pints in all. + +This mixture she boiled until it thickened and was smooth, stirring +constantly with the wooden spoon, then added the vegetables and cooked +until they were well heated throughout. + +Filling the sterilized pint jars to overflowing, Adelaide inserted the +silver knife to let all air bubbles rise to the top and break, fitted +on the new rubbers smoothly, sealed the jars quickly and stood them +upside down out of the way of any draft. + +In the morning the jars were carefully inspected to be sure that they +did not leak, the outsides were wiped off with a damp cloth, then +Adelaide pasted on the labels and stored the pickles away in the +preserve closet. + + +Mustard Pickles No. 2 + + Cucumbers (tiny), 1 pint + Cauliflower (large), One + Celery, 1-1/2 bunches + Red peppers, Two + Green peppers, One and one-half + Onions (small button), 1 pint + Water, 2-1/2 quarts + Salt, 1-1/4 cups + Vinegar, 2 quarts + Sugar, 1-1/4 cups + Celery seed, 2 teaspoons + English mustard, 1/4 pound + Turmeric powder, 1/4 ounce + Flour, 3/8 cup + +"You just wait, my dear, until Daddy finds out you have put up this +special recipe of 'Mustard Pickles' and you'll have to hide them under +lock and key, if you wish to keep any," said mother. + +"But I shan't tell him," laughed Adelaide. + +"I'll put them away and then surprise him next winter; perhaps I'll +give him a jar for a Christmas present." + +So Adelaide smiled away to herself as she busily prepared the +vegetables. + +The tiny cucumbers were washed and wiped carefully and placed in a +large earthenware bowl. The cauliflower was placed in a pan of cold +water to which had been added a handful of salt (this was to draw +out any insects or little worms that might be there), it was pulled +apart into small flowers, cutting off the thick stalk, then added to +the cucumbers. The celery was thoroughly washed, the leaves and tough +outside stalks removed, the sticks cut into small pieces about an inch +long and added to the cucumbers and cauliflower. The red and green +peppers were washed and wiped and the seeds removed, then Adelaide +put them through the meat chopper and used the seeds of one-eighth of +one pepper. These were placed in the bowl and mixed with the other +vegetables. + +Over the little button onions or silver skins, Adelaide poured boiling +water, then removed the skins under running water (to prevent her from +crying) and poured them into the bowl. + +After a brine of two and one-half quarts of cold water and a cup and a +quarter of salt was made, it was poured over the vegetables and stood +over night. + +In the morning the vegetables were well drained in the colander and one +and three-fourths quarts of vinegar was brought to the boiling point. + +Adding the pickles, Adelaide let them cook until they were perfectly +tender, next she added one and one-fourth cups of sugar and two +teaspoons of celery seed. + +Mixing together one-fourth of a pound of English mustard, one-fourth of +an ounce of turmeric powder and three-eighths of a cup of flour with +one cup of vinegar (added gradually so that it made a smooth paste) +Adelaide poured this over the pickles and stirred with the wooden spoon +until it just thickened. + +The sterilized jars were filled at once to overflowing, the silver +knife inserted to let all air bubbles rise to the top and break, and +the new rubbers fitted on smoothly. Sealing them quickly, Adelaide +stood the jars upside down out of the way of any draft. + +The next morning, after carefully inspecting each jar to see that it +did not leak, she wiped off the outsides with a damp cloth, pasted on +the labels and stored away in the preserve closet. + + +Ripe Cucumber Pickles + + Ripe cucumbers, 2-1/3 lbs. + Salt, 1 tablespoon + Water, 1 quart + Sugar, 2 cups + Vinegar, 2/3 cup + Whole cloves, 1 teaspoon + Stick cinnamon, 1 stick + +Adelaide washed and wiped the cucumbers, cut them in quarters +lengthwise and each quarter in halves. These she weighed, then placed +in an earthenware bowl and covered with a weak brine made of one quart +of cold water and one tablespoon of salt. + +After allowing them to stand for twelve hours, she rinsed the cucumbers +thoroughly in several waters, then steamed them for twenty minutes. +Putting the two-thirds of a cup of vinegar, the two cups of sugar, the +teaspoon of whole cloves and the stick of cinnamon (broken in small +pieces) into a saucepan, Adelaide boiled them for five minutes; adding +the cucumbers she let them simmer for twenty minutes. + +Removing the saucepan, she covered it and stood it away until the +next day, when she lifted out the cucumbers with a silver fork and +placed them in the sterilized pint jars. The syrup she boiled for five +minutes, then poured at once into the jars so that it overflowed. Next +she inserted the silver knife to let all air bubbles rise to the top +and break, fitted on the new rubbers smoothly, sealed quickly and stood +upside down out of the way of any draft. + +In the morning the jars were inspected carefully to see that they did +not leak, the outsides were wiped clean with a damp cloth, the labels +were pasted on and then Adelaide stored the jars away in the preserve +closet. + + +Chopped Pickles + + Green tomatoes (chopped), 1 pint + Small onion (chopped), One + Small green pepper (chopped), One + Salt, 1 tablespoon + Pepper, 1/4 teaspoon + Mustard (ground), 1/2 teaspoon (scant) + Cinnamon (ground), 1/2 teaspoon + Allspice (ground), 1/2 teaspoon + Cloves (ground), 1/2 teaspoon + White mustard seed, 1-1/2 teaspoons + Vinegar, 1 cup + +After washing and wiping the tomatoes, and peeling the onion, Adelaide +put them through the meat chopper. The green pepper was also washed and +wiped and put through the meat chopper when she had removed the seeds. + +Placing these in an earthenware bowl, Adelaide sprinkled a tablespoon +of salt over them, covered them, stood them aside for twenty-four hours +and then drained them. + +The cup of vinegar, the one-fourth teaspoon of pepper, the scant half +teaspoon of ground mustard, the one-half teaspoon each of ground +cinnamon, allspice, and cloves, and the one and one-half teaspoons of +white mustard seed were placed in a saucepan and heated to the boiling +point, after which Adelaide added the tomatoes, onion, and pepper, +cooking them slowly for fifteen minutes. + +She next filled the sterilized pint jar to overflowing, inserted a +silver knife to let all air bubbles rise to the top and break, fitted a +new rubber on smoothly, sealed the jar quickly and stood it upside down +out of the way of any draft. + +In the morning Adelaide examined the jar carefully to be sure that it +did not leak, wiped the outside with a damp cloth, pasted on the label +and stored the jar away in the preserve closet. + + +Chow Chow + + Green tomatoes (small), 1 dozen + Onions (small button), 1 dozen + Cucumbers (tiny), 1 dozen + Cauliflower (small pieces), 1 dozen + Celery, 2 sticks + String beans, 1 dozen + Mustard seed, 1/2 ounce + Turmeric powder, 1/4 ounce + Allspice (ground), 1 teaspoon + Pepper, 1 teaspoon + Clove (ground), 1 teaspoon + Salt, 1 tablespoon + Vinegar, 2 cups + +When Adelaide had washed and wiped the tomatoes she cut them into +quarters. + +The small button onions she peeled under running water. The tiny +cucumbers were washed and wiped, then cut in halves. The cauliflower +was placed in a pan of cold water. She added one tablespoon of salt +(this drew out any insects or small worms that might be there), then +she broke off twelve small pieces. The two white stalks of celery she +washed and cut into inch pieces. The string beans were washed, wiped, +the strings removed and each bean cut into small pieces. + +All these Adelaide placed in a large earthenware bowl and sprinkled a +tablespoon of salt over the vegetables, letting them stand over night, +then draining them. + +The one-half ounce of mustard seed, the one-fourth ounce of turmeric +powder, the teaspoon each of allspice, pepper, and clove and the two +cups of vinegar Adelaide put in the saucepan and brought to the boiling +point. After which, she added the vegetables and cooked until tender. + +The sterilized pint jars were filled to overflowing, the silver knife +inserted to let all air bubbles rise to the top and break, the new +rubbers were fitted on smoothly, and the jars sealed quickly. Then +Adelaide stood them upside down out of the way of any draft. + +In the morning Adelaide examined the jars to be sure that they did not +leak, wiped off the outsides with a damp cloth, pasted on the labels +and stored her work away in the preserve closet. + + +Pickled Red Cabbage + + Red cabbage, One-half + Salt, 1/2 teaspoon + Pepper, 1/4 teaspoon + Red pepper, One-half + Celery seed, 1/2 tablespoon + Mustard seed, 1 tablespoon + Vinegar, 1 cup + +Adelaide stood the cabbage in a pan of cold water containing one +tablespoon of salt. This was to draw out any insects or worms that are +sometimes found among the leaves. After draining the cabbage she cut it +into fine strips. + +The red pepper she wiped, removed the seed, and cut into small pieces. +This with the one-half tablespoon of celery seed, the tablespoon of +mustard seed, the one-half teaspoon of salt, the one-fourth teaspoon of +pepper, and the cup of vinegar Adelaide put into a saucepan and brought +to the boiling point. + +Packing the cabbage into a sterilized jar, Adelaide poured over the +vinegar, mustard and celery seeds as soon as they were cold. + +The air bubbles were forced to the top and broken by inserting a silver +knife in the jar, a new rubber was fitted on, then Adelaide sealed the +jar quickly and stood it upside down over night. + +Next morning, after examining it carefully to see that it did not leak, +she wiped the jar on the outside with a damp cloth, pasted on the label +and stored the pickled cabbage away in the preserve closet. + + +Cucumber Pickles + + Tiny cucumbers + Salt, 1/4 cup + Water, 1 quart + Vinegar + Onion, One slice + Whole cloves, 1 teaspoon + Mustard seed, 1/2 ounce + Mace, 3 blades + Horseradish (grated), 1/2 cup + +Adelaide measured enough of the tiny cucumbers to fill a pint jar, +washed and wiped them, then placed them in an earthenware bowl. These +she covered with one quart of water and one-fourth of a cup of salt and +let them stand twenty-four hours. + +At the end of this time Adelaide took out the cucumbers, wiped each +one, and placed them in the sterilized pint jar. Measuring enough +vinegar to fill the jar, Adelaide poured it into a saucepan, then +added one slice of onion, a teaspoon of whole cloves, one-half ounce +of mustard seed, three blades of mace and one-half cup of grated +horseradish. + +As soon as the vinegar boiled Adelaide poured it over the cucumbers at +once. Next she inserted a silver knife in the jar to force all air +bubbles to the top, fitted on a new rubber, sealed quickly, then stood +the jar upside down over night. + +In the morning the jar was carefully inspected to be sure it did not +leak, the outside was wiped off with a damp cloth, then Adelaide pasted +on the label and stored the outcome of her work away in the preserve +closet. + + +Plum Tomato Pickles + + Plum tomatoes (small yellow), 1 dozen + Cinnamon (ground), 1 teaspoon + Cloves (ground), 1 teaspoon + Sugar, 1 pound + Vinegar, 1 cup + +First Adelaide measured out the cup of vinegar, the pound of sugar and +the teaspoon each of cloves and cinnamon into a saucepan. While these +were boiling for five minutes, Adelaide washed and wiped the tomatoes. + +Dropping them carefully into the syrup, Adelaide let the tomatoes +simmer gently until they could be pierced easily with a silver fork. +Taking care not to break the fruit, she lifted the tomatoes into the +sterilized jar and poured on the syrup to overflowing. After inserting +a silver knife between the jar and the fruit to let all air bubbles +rise to the top and break, Adelaide fitted on a new rubber smoothly, +sealed the jar quickly and stood it upside down out of the way of any +draft. + +The next morning she inspected the jar carefully to be sure it did not +leak, wiped off the outside with a damp cloth, pasted on the label and +stored the jar away in the preserve closet. + + +Tomato Catsup + + Ripe tomatoes + Vinegar, 1/4 cup + Salt, 1-1/2 teaspoons + Black pepper, 3/4 teaspoon + Cayenne pepper, 1/8 teaspoon + Mustard, 3/4 teaspoon + Sugar (brown), 1/4 cup + +Adelaide placed several large tomatoes in a pan and covered them with +boiling water. It was then easy, she found, to remove the skins. After +cutting them into quarters, she put the tomatoes into a saucepan and +let them just come to the boiling point. Removing the saucepan from the +fire, Adelaide poured the tomatoes into the colander, pressed them +through, and then pressed them again through a sieve. + +To one pint of pressed tomatoes Adelaide added one-fourth of a cup +of vinegar, one and one-half teaspoons of salt, three-fourths of a +teaspoon of black pepper, one-eighth of a teaspoon of cayenne pepper, +three-fourths of a teaspoon of dry mustard, and one-fourth of a cup of +brown sugar. + +Adelaide boiled these ingredients together until they thickened, then +poured them into bottles. She filled the bottles clear to the top +allowing just enough room for the cork, which she pressed in tightly, +then dipped the top of the bottle into melted paraffin. After putting +on the label, Adelaide stored the jar away in the preserve closet. + +"Mother," said Adelaide one morning, "how do you put up tomatoes? I +mean ones like those you use for tomato bisque and scalloped tomatoes?" + +"There is nothing simpler, my dear, and as soon as those big beauties +on Daddy's tomato plants are ripe enough you shall have them for your +own," answered mother. + + +Tomatoes + + Ripe tomatoes, 1 dozen + +Adelaide watched those tomatoes every day, and as soon as they were +sufficiently ripe she picked them. + +Placing the tomatoes in a pan, she covered them with boiling water for +about a minute, drained off the water, peeled them and cut them into +quarters. Adelaide let these come just to the boiling point, then she +filled the sterilized pint jars at once. In filling the jars Adelaide +was careful not to let any of the little seeds of the tomatoes remain +on the rubber as they might prevent the jar from being perfectly +air-tight. + +As usual, Adelaide inserted the silver knife in the jar to let all air +bubbles rise to the top and break, fitted on new rubbers smoothly, +sealed the jar quickly and let it stand upside down out of the way of +any draft. + +The next morning Adelaide examined the jar thoroughly to be sure it did +not leak, wiped off the outside with a damp cloth, pasted on the label, +then stored the jar away in the preserve closet. + + + + +CHAPTER VIII + +CANNING THE GOVERNMENT WAY + + +EARLY in the summer a friend who was doing government extension work in +one of our New England states sent Adelaide a book on "Home Canning" +that the government had published. + +Adelaide was much pleased and she and mother pored over it eagerly. +Mother picked out the "Single Period Cold-Pack" method as being the +simplest and best for a little girl. + +This is what the government says-- + +"By the 'Single Period Cold-Pack' method it is as easy to can +vegetables as to can fruits. The prepared vegetables or fruits are +blanched in boiling water or live steam, then quickly cold-dipped and +packed at once into hot jars and sterilized in boiling water or by +steam pressure. The jars are then sealed, tested for leaks and stored." + +The Single Period Cold-Pack method is a simple and sure way of canning. +It insures a good color, texture and flavor to the vegetable or fruit +canned. In using this method sterilization is completed in a single +period, saving time, fuel and labor. The simplicity of the method +commends it. Fruits are put up in syrups. Vegetables require only salt +for flavoring and water to fill the container. + +Another advantage is that it is practicable to put up food in small as +well as large quantities. + + +Single Period Cold-Pack Equipment + +_The Homemade Outfit._--A serviceable Single Period Cold-Pack canning +outfit may be made of equipment found in almost any household. Any +utensil large and deep enough to allow an inch of water above jars, +and having a closely fitting cover, may be used for sterilizing. Into +this utensil should be placed a wire or wooden rack to hold the jars +off the bottom and to permit circulation of water underneath the jars. +For lifting glass top jars use two buttonhooks or a similar device. For +lifting screw-top jars, suitable lifters may be bought for a small sum. + + +Containers + +For home use glass jars are more satisfactory for canning. Glass jars +properly cared for will last for years. All types of jars which seal +readily may be used. Jars having glass tops held in place by bails are +especially easy to handle while they are hot. + +Tops for Economy jars must be purchased new each year. + +Small necked bottles can be used for holding fruit juices. Large +mouthed bottles can be used for jams, marmalades and jellies. + + +Tests for Jars and Rubbers + +Jars should be tested before they are used. Some of the important tests +are here given: + +_Glass-top Jars._--Fit top to jar. If top rocks when tapped it should +not be used on that jar. The top bail should not be too tight nor too +loose. If either too tight or too loose the bail should be taken off +and bent until it goes into place with a light snap. All sharp edges on +top and jar should be filed or scraped off. + +_Screw-top Jars._--Use only enameled, lacquered or vulcanized tops. +Screw the top on tightly without the rubber. If thumb nail can be +inserted between top and jar, the top is defective. If the edge is only +slightly uneven it can be bent so that it is usable. Put on the rubber +and screw on the top tightly, and then pull the rubber out. If the +rubber returns to place the top does not fit properly and should not be +used on that jar. + +_Rubbers._--Be very particular about the rubbers used. Buy new rubbers +every year as they deteriorate from one season to another. It is +always well to test rubbers when buying. A good rubber will return to +its original size when stretched. When pinched it does not crease. It +should fit the neck of the jar snugly, and be fairly wide and thick. It +is cheaper to discard a doubtful rubber than to lose a jar of canned +goods. + + +Grading + +Vegetables and fruits should be sorted according to color, size +and ripeness. This is called grading. It insures the best pack and +uniformity of flavor and texture to the canned product, which is always +desirable. + + +Blanching and Cold-Dipping + +The most important steps in canning are the preliminary steps of +blanching, cold-dipping, packing in hot, clean containers, adding hot +water at once, then immediately half sealing jars and putting into the +sterilizer. Spoilage of products is nearly always due to carelessness +in one of these steps. Blanching is necessary with all vegetables and +many fruits. It insures thorough cleansing and removes objectionable +odors and flavors and excess acids. It reduces the bulk of greens and +causes shrinkage of fruits, increasing the quantity which may be packed +in a container, which saves storage space. + +Blanching consists of plunging the vegetables or fruits into boiling +water for a short time. For doing this place them in a wire basket or +piece of cheesecloth. The blanching time varies from one to fifteen +minutes, as shown in the time-table. + +Spinach and other greens should not be blanched in hot water. They must +be blanched in steam. To do this place them in a colander and set this +into a vessel which has a tightly fitting cover. In this vessel there +should be an inch or two of water, but the water must not be allowed +to touch the greens. Another method is to suspend the greens in the +closed vessel above an inch or two of water. This may be done in a wire +basket or in cheesecloth. Allow the water to boil in the closed vessel +from fifteen to twenty minutes. + +When the blanching is complete remove the vegetables or fruits from the +boiling water or steam and plunge them once or twice into cold water. +Do not allow them to stand in the cold water. This latter process is +the Cold Dip. It hardens the pulp and sets the coloring matter in the +product. + + +Steps in the Single Period Cold-Pack Method + +In canning by the Single Period Cold-Pack method it is important that +careful attention be given to each detail. Do not undertake canning +until you have familiarized yourself with the various steps, which are +as follows: + +1. Vegetables should be canned as soon as possible after being picked; +the same day is best. Early morning is the best time for gathering +them. Fruits should be as fresh as possible. + +2. Before starting work have on the stove the boiler or other holder +in which the sterilizing is to be done, a pan of boiling water for use +in blanching and a kettle of boiling water for use in filling jars of +vegetables; or, if canning fruits, the syrup to be used in filling the +jars. Arrange on this working table all necessary equipment, including +instructions. + +3. Test jars and tops. All jars, rubbers and tops should be clean and +hot. + +4. Wash and grade product according to size and ripeness. (Cauliflower +should be soaked 1 hour in salted water, to remove insects if any are +present. Put berries into a colander and wash, by allowing cold water +to flow over them, to prevent bruising.) + +5. Prepare vegetable or fruit. Remove all but an inch of the tops from +beets, parsnips and carrots and the strings from green beans. Pare +squash, remove seeds and cut in small pieces. Large vegetables should +be cut into pieces to make close pack possible. The pits should be +removed from cherries, peaches and apricots. + +6. Blanch in boiling water or steam as directed. + +7. Cold-dip, but do not allow product to stand in cold water at this or +any other stage. + +8. Pack in hot jars which rest on hot cloths or stand in a pan of hot +water. Fill the jars to within 1/4 to 1/2 inch of tops. (In canning +berries, to insure a close pack, put a 2 or 3 inch layer of berries +on the bottom of the jar and press down gently with a wooden spoon. +Continue in this manner with other layers until jar is filled. Fruits +cut in half should be arranged with pit surface down.) + +9. Add salt and boiling water to vegetables to cover them. To fruits +add hot syrup or water. + +10. Place wet rubber and top on jar. + +11. With a bail-top jar adjust top bail only, leaving lower bail or +snap, free. With screw top jar screw the top on lightly, using only the +thumb and little finger. (This partial sealing makes it possible for +steam generated within the jar to escape, and prevents breakage.) + +12. Place the jars on rack in boiler or other sterilizer. If the +home-made hot-water bath outfit is used enough water should be in the +boiler to come at least one inch above the tops of the jars, and the +water, in boiling out, should never be allowed to drop to the level +of these tops. In using the hot-water bath outfit, begin to count +sterilizing time when the water begins to boil. Water is at the +boiling point when it is jumping or rolling all over. Water is not +boiling when bubbles merely form on the bottom or when they begin to +rise to the top. The water must be kept boiling all during the period +of sterilization. + +13. Consult time table and at the end of the required sterilizing +period remove the jars from the sterilizer. Place them on a wooden rack +or on several thicknesses of cloth to prevent breakage. Complete the +sealing of jars. With bail-top jars this is done by pushing the snap +down; with screw-top jars by screwing cover on tightly. + +14. Turn the jars upside down as a test for leakage and leave them in +this position till cold. Let them cool rapidly but be sure that no +draft reaches them as a draft will cause breakage. (If there is any +doubt that a bail-top jar is perfectly sealed a simple test may be made +by loosening the top bail and lifting the jar by taking hold of the top +with the fingers. The internal suction should hold the top tightly in +place when thus lifted. If the top comes off put on a new wet rubber +and sterilize 15 minutes longer for fruits.) With screw-top jars try +the tops while the jars are cooling, or as soon as they have cooled, +and, if loose, tighten them by screwing on more closely. + +15. Wash and dry each jar, label and store. If storage place is exposed +to light, wrap each jar in paper, preferably brown, as light will fade +the color of products canned in glass. The boxes in which jars were +bought affords a good storage place. + + +Caution Against Freezing + +Care should be taken to store canned vegetables and fruits where +they will be protected from freezing. If the place of storage is not +frost-proof the jars should be moved to a warmer place when the weather +becomes severe. + + +Time Table for Blanching and Sterilizing + +The following time table shows blanching time for various vegetables +and fruits, and also sterilizing time. + + =====================+====================+============ + | | STERILIZING + VEGETABLES | BLANCHING +------------ + | | Hot Water + ---------------------+--------------------+------------ + | _Minutes_ | _Minutes_ + Asparagus | 10 to 15 | 120 + Beets | 5 | 90 + Brussels Sprouts | 5 to 10 | 120 + Cabbage | 5 to 10 | 120 + Cauliflower | 3 | 60 + Carrots | 5 | 90 + Corn | 5 to 10 | 180 + Greens | 15 | 120 + Lima Beans | 5 to 10 | 180 + Okra | 5 to 10 | 120 + Parsnips | 5 | 90 + Peppers | 5 to 10 | 120 + Peas | 5 to 10 | 180 + Pumpkin | See directions | 120 + Salsify | 5 | 90 + Sauerkraut | -- | 120 + String Beans | 5 to 10 | 120 + Squash | See directions | 120 + Tomatoes | To loosen skins | 22 + | | + FRUITS | | + | | + Apples | 1-1/2 | 20 + Apricots | 1 to 2 | 16 + Blackberries | none | 16 + Blueberries | none | 16 + Dewberries | none | 16 + Cherries, sweet | none | 16 + Cherries, sour | none | 16 + Currants | none | 16 + Gooseberries | 1 to 2 | 16 + Oranges | 1 to 2 | 12 + Pears | 1-1/2 | 20 + Peaches | To loosen skins[1] | 16 to 25 + Plums | none | 16 + Pineapples | 3 to 5 | 30 + Quinces | 1-1/2 | 20 + Raspberries | none | 16 + Rhubarb | 1 to 3 | 20 + Strawberries | none | 16 + Fruits without sugar | -- | 30 + =====================+====================+============ + +FOOTNOTE: + +[1] Some peaches do not peel readily even if dipped in boiling water. +In such cases omit dipping in boiling water and pare them. + +The time given in this table and in the special instructions is for +quart jars. For pint jars deduct 5 minutes. For 2 quart jars add 30 +minutes. + +The time here given is for 1 quart jars and fresh products at altitudes +up to 1,000 feet above sea level. For higher altitudes increase the +time 10 per cent for each additional 500 feet. For example, if the time +is given as 120 minutes in the table and your location is 1,500 feet +above sea level, the time should be made 132 minutes; for 2,000 feet, +144 minutes. + +The time here given is for fresh, sound and firm vegetables. For +vegetables which have been gathered over 24 hours increase the time of +sterilization by adding one-fifth. + + +SPECIAL INSTRUCTIONS FOR CANNING VEGETABLES + +The addition of 1 level teaspoonful of salt to a jar of vegetables is +for quart jars. For pint jar use 1/2 teaspoonful. For 2 quart jar use 2 +teaspoonfuls. + + +Asparagus + +Wash, scrape off scales and tough skin. With a string bind together +enough for one jar. Blanch tough ends from 5 to 10 minutes, then turn +so that the entire bundle is blanched 5 minutes longer. Cold-dip. +Remove string. Pack, with tip ends up. Add 1 teaspoonful of salt and +cover with boiling water. Put on rubber top and adjust top bail or +screw top on with thumb and little finger. Sterilize 120 minutes in +hot-water bath. Remove, complete seal and cool. + + +Beets + +Use only small ones. Wash and cut off all but an inch or two of root +and leaves. Blanch 5 minutes, cold-dip and scrape off skin and stems. +They may be packed in jar sliced or whole. Add 1 teaspoonful of salt +and cover with boiling water. Put on rubber and top and adjust top bail +or screw top on with thumb and little finger. Sterilize 90 minutes in +hot-water bath. Remove, complete seal and cool. + + +Cabbage and Brussels Sprouts + +The method is the same as for cauliflower, except that the vegetables +are not soaked in salted water. Blanch 5 to 10 minutes. Sterilize 120 +minutes in hot-water bath. + + +Carrots + +Select small, tender carrots. Leave an inch or two of stems, wash, +blanch 5 minutes and cold-dip. Then remove skin and stems. Pack whole +or in slices, add 1 teaspoonful of salt and cover with boiling water. +Put on rubber and top and adjust top bail or screw top on with thumb +and little finger. Sterilize 90 minutes in hot-water bath. Remove, +complete seal and cool. + + +Cauliflower + +Wash and divide head into small pieces. Soak in salted water 1 hour, +which will remove insects if any are present. Blanch 3 minutes, +cold-dip and pack in jar. Add 1 teaspoonful of salt and cover with +boiling water. Put on rubber and top and adjust top bail or screw top +on with thumb and little finger. Sterilize 60 minutes in hot-water +bath. Remove, complete seal and cool. + + +Corn + +Canning corn on the cob, except for exhibition purposes, is a waste +of space. For home use remove the husks and silk, blanch tender ears +5 minutes, older ears 10 minutes, cold-dip, and cut from cob. Pack +lightly to within 1/2 inch of the top of the jar, as corn swells during +sterilization. Add 1 teaspoonful of salt and cover with boiling water, +put on rubber and top, adjust top bail or screw top on with thumb +and little finger. Sterilize 180 minutes in hot-water bath. Remove, +complete seal and cool. + + +Greens + +Wash until no dirt can be felt in the bottom of the pan. Blanch in +steam 15 minutes. (Mineral matter is lost if blanched in water.) +Cold-dip, cut in small pieces and pack or pack whole. Do not pack too +tightly. Add 1 teaspoonful of salt to each jar and cover with boiling +water. Put on rubber and top and adjust top bail or screw top on with +thumb and little finger. Sterilize 120 minutes in hot-water bath. +Remove, complete seal and cool. + + +Lima Beans + +Shell. Blanch 5 to 10 minutes. Cold-dip, pack in jar, add 1 teaspoonful +of salt and cover with boiling water. Put on rubber and top, and adjust +top bail or screw top on with thumb and little finger. Sterilize 180 +minutes in hot-water bath. Remove, complete seal and cool. + + +Okra + +Wash and remove stems. Blanch 5 to 10 minutes, cold-dip and pack in +jar. Add 1 teaspoonful of salt and cover with boiling water. Put on +rubber and top, adjust top bail or screw top on with thumb and little +finger. Sterilize 120 minutes in hot-water bath. Remove, complete seal +and cool. + + +Parsnips + +The method is the same as for carrots. + + +Peas + +Those which are not fully grown are best for canning. Shell, blanch +5 to 10 minutes and cold-dip. Pack in jar, add 1 teaspoonful of salt +and cover with boiling water. If the jar is packed too full some of +the peas will break and give a cloudy appearance to the liquid. Put +on rubber and top and adjust top bail or screw top on with thumb +and little finger. Sterilize 180 minutes in hot-water bath. Remove, +complete seal and cool. + + +Peppers + +Wash, stem and remove seeds. Blanch 5 to 10 minutes, cold-dip and +pack in jar. Add 1 teaspoonful of salt. Cover with boiling water, +put on rubber and top and adjust top bail or screw top on with thumb +and little finger. Sterilize 120 minutes in hot-water bath. Remove, +complete seal and cool. + + +Pumpkin, Winter Squash + +Remove seed. Cut the pumpkin or squash into strips. Peel and remove +stringy center. Slice into small pieces and boil until thick. Pack in +jar and sterilize 120 minutes in hot-water bath. + + +Salsify + +Wash, blanch 5 minutes, cold-dip and scrape off skin. It may be packed +whole or in slices. Add 1 teaspoonful of salt, and cover with boiling +water. Put on top and rubber and adjust top bail or screw top on with +thumb and little finger. Sterilize 90 minutes in hot-water bath. +Remove, complete seal and cool. + + +String Beans + +Wash and remove ends and strings and cut into small pieces if desired. +Blanch from 5 to 10 minutes, depending on age. Cold-dip, pack +immediately in jar, add 1 teaspoonful salt and cover with boiling +water. Put on rubber and top and adjust top bail or screw top on with +thumb and little finger. Sterilize 120 minutes in hot-water bath. +Remove, complete seal and cool. + + +Summer Squash + +Pare, cut in slices or small pieces and blanch 10 minutes. Cold-dip, +pack in jars, add 1 teaspoonful of salt, cover with boiling water, +put on rubber and top and adjust top bail or screw top on with thumb +and little finger. Sterilize 120 minutes in hot-water bath. Remove, +complete seal and cool. + + +Tomatoes + +Take medium sized tomatoes. Wash them, blanch until skins are loose, +cold-dip and remove the skins. Pack whole in jar, filling the spaces +with tomato pulp made by cooking large and broken tomatoes until done +and then straining and adding 1 teaspoonful of salt to each quart of +the pulp. Put on rubber and top and adjust top bail or screw top on +with thumb and little finger. Sterilize 22 minutes in hot-water bath. +Remove, complete seal and cool. + +Tomatoes may be cut in pieces, packed closely into jars and sterilized +25 minutes in hot-water bath. If this is done do not add any liquid. + + +THE CANNING OF FRUITS + +For fruits, as well as for vegetables, the Single Period Cold-Pack +method is best. With some exceptions, as shown in the table, fruits +should be blanched before canning. When fruits are intended for table +use, syrup should be poured over them to fill the jars. In canning +fruits to be used for pie-filling or in cooking, where unsweetened +fruits are desirable, boiling water is used instead of syrup. When +boiling water is thus used the sterilization period in hot-water bath +is thirty minutes. + + +Syrups + +In the directions given various grades of syrup are mentioned. These +syrups are made as follows: + +Thin--1 part sugar to 4 parts water. + +Medium--1 part sugar to 2 parts water. + +Thick--1 part sugar to 1 part water. + +Boil the sugar and water until all the sugar is dissolved. + +Use thin syrup with sweet fruits. Use medium syrup with sour fruits. +Thick syrup is used in candying and preserving. + + +SPECIAL INSTRUCTIONS FOR CANNING FRUITS + + +Apples + +Wash, pare, quarter or slice and drop into weak salt water. Blanch +1-1/2 minutes, cold-dip, pack into jar and cover with water or thin +syrup. Put on rubber and top and adjust top bail or screw top on with +thumb and little finger. Sterilize for 20 minutes in hot-water bath. + +Apples shrink during sterilization and for this reason economy of +space is obtained by canning them in the form of sauce instead of in +quarters or slices. In canning sauce fill the jars with the hot sauce +and sterilize 12 minutes in hot-water bath. + + +Apricots + +Use only ripe fruit. Blanch 1 to 2 minutes. Wash, cut in half and +remove pit. Pack in jar and cover with medium syrup. Put on rubber and +top and adjust top bail or screw top on with thumb and little finger. +Sterilize 16 minutes in hot-water bath. Remove, complete seal, cool and +store. + + +Blackberries + +Wash, pack closely and cover with medium syrup. Put on rubber and top +and adjust top bail or screw on top with thumb and little finger. +Sterilize 16 minutes in hot-water bath. Remove, complete seal and cool. + + +Blueberries Currants Loganberries Raspberries + +The method is the same as for blackberries. Sterilize 16 minutes in +hot-water bath. + + +Cherries + +Cherries should be pitted before being canned. Pack in jar and cover +with medium syrup. Put on rubber and top and adjust top bail or screw +on top with thumb and little finger. Sterilize 16 minutes in hot-water +bath. Remove, complete seal and cool. + + +Pears + +Peel and drop into salt water to prevent discoloration. Blanch 1-1/2 +minutes. Pack in jar, whole or in quarters, and cover with thin syrup. +Put on rubber and top and adjust top bail or screw on top with thumb +and little finger. Sterilize 20 minutes in hot-water bath. Remove, +complete seal and cool. A slice of lemon may be added to the contents +of each jar for flavor. + + +Peaches + +Blanch in boiling water long enough to loosen skins. Cold-dip and +remove skins. Cut in half and remove stones. Pack in jar and cover with +thin syrup. Put on rubber and top and adjust top bail or screw on top +with thumb and little finger. If soft ripe, sterilize 16 minutes in +hot-water bath; if flesh is very firm, 25 minutes. Remove, complete +seal and cool. + +Some peaches do not peel readily even if dipped in boiling water. In +such cases omit dipping in boiling water and pare them. + + +Plums + +Wash, pack in jar and cover with medium syrup. Put on rubber and top +and adjust top bail or screw on top with thumb and little finger. +Sterilize 16 minutes in hot-water bath. Remove, complete seal and cool. + + +Pineapples + +Pare, remove eyes, shred or cut into slices or small pieces, blanch 3 +to 5 minutes, and pack in jar. Cover with medium syrup. Put on rubber +and top and adjust top bail or screw on top with thumb and little +finger. Sterilize 30 minutes in hot-water bath. Remove, complete seal +and cool. + + +Quinces + +The method is the same as for apples. They may be canned with apples. +Sterilize 20 minutes in hot-water bath. + + +Rhubarb + +Wash and cut into short lengths. Cover with boiling water or thin +syrup. Put on rubber and top and adjust top bail or screw on top with +thumb and little finger. Sterilize 20 minutes in hot-water bath. +Remove, complete seal and cool. + + +Strawberries + +Wash and pack closely in jar. Cover with medium syrup, put on rubber +and top and adjust top bail or screw on top with thumb and little +finger. Sterilize 16 minutes in hot-water bath. Remove, complete seal +and cool. + + +PRINCIPLES OF JELLY MAKING + +To be satisfactory, jelly must be made from fruit juice containing +pectin and acid. Pectin is a substance in the fruit which is soluble +in hot water and which, when cooked with sugar and acid, gives, after +cooling, the right consistency to jelly. + +Fruits to be used should be sound, just ripe or slightly under-ripe, +and gathered but a short time. Wash them, remove stems and cut large +fruits into pieces. With juicy fruits add just enough water to prevent +burning while cooking. In using fruits which are not juicy cover them +with water. Cook slowly until the fruits are soft. Strain through a bag +made of flannel or two thicknesses of cheesecloth or similar material. + + +Test for Pectin + +To determine if the juice contains pectin, boil 1 tablespoonful and +cool. To this add 1 tablespoonful of grain alcohol and mix, gently +rotating the glass. Allow the mixture to cool. If a solid mass--which +is pectin--collects, this indicates that in making jelly one part of +sugar should be used to one part of juice. If the pectin collects in +two or three masses, use 2/3 to 3/4 as much sugar as juice. If it +collects in several small particles use 1/2 as much sugar as juice. If +the presence of pectin is not shown as described it should be supplied +by the addition of the juice of slightly under-ripe fruits, such as +apples, currants, crab-apples, green grapes, green gooseberries or wild +cherries. + +Measure the juice and sugar. The sugar may be spread on a platter and +heated. Do not let it scorch. When the juice begins to boil add the +sugar. Boil rapidly. The jelly point is reached when the juice drops +as one mass from the side of a spoon or when two drops run together +and fall as one from the side of the spoon. Skim the juice, pour into +sterilized glasses and cool as quickly as possible. Currant and green +grape require 8 to 10 minutes' boiling to reach the jelly point while +all other juices require from 20 to 30 minutes. + +When the jelly is cold pour over the surface a layer of hot paraffin. +A toothpick run around the edge while the paraffin is still hot will +give a better seal. Protect the paraffin with a cover of metal or paper. + +Three or more extractions of juice may be made from fruit. When the +first extraction is well drained cover the pulp with water and let it +simmer 30 minutes. Drain, and test juice for pectin. For the third +extraction proceed in the same manner. The juice resulting from the +second and third extractions may be combined. If the third extraction +shows much pectin a fourth extraction may be made. The first pectin +test should be saved for comparison with the others. + +If the second, third or fourth extraction of juice is found thinner +than the first extraction, boil it until it is as thick as the first; +then add the sugar called for. + + +Jelly Making without Test + +The test for pectin is desirable, but it is not essential. In some +states it is inconvenient because of the difficulty of obtaining grain +alcohol. A large percentage of housewives make jelly without this test, +and satisfactory results may be obtained without it if care is taken to +follow directions and to use the right fruits. For the inexperienced +jelly maker the safe rule is to confine jelly making to the fruits +which are ideal for the purpose. These include currants, sour apples, +crab-apples, under-ripe grapes, quinces, raspberries, blackberries, +blueberries, wild cherries, and green gooseberries. These contain +pectin and acid in sufficient quantities. + +In making jelly without the alcohol test, with the juice of currants +and under-ripe grapes use 1 cup of sugar to 1 cup of juice. With +raspberries, blackberries, blueberries, sour apples, crab-apples, +quinces, wild cherries and green gooseberries use 3/4 cup of sugar to 1 +cup of juice. This applies to the first extraction of juice and to the +later extractions when they have been boiled to the consistency of the +first extraction. + +Fruits which contain pectin but lack sufficient acid are peach, pear, +quince, sweet apple and guava. With these acid may be added by the use +of juice of crab-apples or under-ripe grapes. + +Strawberries and cherries have acidity but lack pectin. The pectin may +be supplied by the addition of the juice of crab-apples or under-ripe +grapes. + + +Directions for Jelly Making + +Wash, remove stems, and with the larger fruits cut into quarters. Put +into a saucepan and cover with water. Allow to simmer until the fruit +is tender. Put into a bag to drain. If desired, test juice for pectin +as described. Measure juice and sugar in _proportions indicated by the +test for pectin or as directed under "Jelly Making without Test."_ Add +the sugar when the juice begins to boil. The sugar may be heated before +being added. When the boiling juice reaches the jelly point, skim and +pour into sterilized glasses. + + +Winter Jelly Making + +Fruit juices may be canned and made into jelly as wanted during the +winter. Allow 1 cup of sugar to 6 cups of juice. Boil juice and sugar +for 5 minutes. Pour into sterilized bottles or jars. Put into hot-water +bath, with the water reaching to the neck of the containers. Allow to +simmer 20 to 30 minutes. If jars are used half seal them during the +simmering. Put absorbent cotton into the necks of bottles and when the +bottles are taken from the bath put in corks, forcing the cotton into +the neck. Corks should first be boiled and dried to prevent shrinking. +They may also be boiled in paraffin to make them air-tight. After +corking the bottles apply melted paraffin to the tops with a brush, to +make an air-tight seal. Each bottle should be labeled and the label +should specify the amount of sugar used. In making jelly from these +juices during the winter follow the "Directions for Jelly Making," +adding enough sugar to give the amount called for. + + +FRUIT BUTTERS + +Fruit butters may be made from good sound fruits or the sound portions +of fruits which are wormy or have been bruised. Wash, pare and remove +seeds if there are any. Cover with water and cook 3 or 4 hours at a low +temperature, stirring often, until the mixture is of the consistency of +thick apple sauce. Add sugar to taste when the boiling is two-thirds +done. Spices may be added to suit the taste when the boiling is +completed. If the pulp is coarse it should be put through a wire sieve +or colander. Pour the butter into sterilized jar, put on rubber and +cover and adjust top bail. Put into a container having a cover and +false bottom. Pour in an inch or so of water and sterilize quart jar or +smaller jar 5 minutes after the steam begins to escape. Remove, push +snap in place and cool. + + +Apple Butter with Cider + +Four quarts of sweet or sterilized cider should be boiled down to 2 +quarts. To this add 4 quarts of apples peeled and cut in small pieces. +If the texture of the apples is coarse they should be boiled and put +through a strainer before being added to the cider. Boil this mixture +until the cider does not separate from the pulp. When two-thirds done +add one pound of sugar. One-half teaspoonful each of cinnamon, allspice +and cloves may be added. Pour into sterilized jars and sterilize 5 +minutes in steam. + +Apple and pear butter may be made by following the directions for apple +butter with cider but omitting the cider. + + +Peach Butter + +Dip peaches in boiling water long enough to loosen the skins. Dip in +cold water, peel and stone them. Mash and cook them without adding any +water. Add half as much sugar as pulp and cook until thick. Pour into +sterilized jars and sterilize 5 minutes in steam. + +Plum butter may be made following the directions for peach butter. + + +Apple Butter with Grape Juice + +To every 4 quarts of strained apple sauce add 1 pint of grape juice, 1 +cup of brown sugar and 1/4 teaspoonful of salt. Cook slowly, stirring +often, until of the desired thickness. When done stir in 1 teaspoonful +of cinnamon, pack in hot jars and sterilize 5 minutes in steam. + + +Dried Peach Butter + +Soak dried peaches over night. Cook slowly until tender. To each +2 pounds of dried peaches add 1 quart of canned peaches and 1-3/4 +pounds of sugar. If a fine texture is desired, strain pulp through a +colander. Cook slowly, stirring often, until thick. Pack in hot jars +and sterilize 5 minutes in steam. + + + + +CHAPTER IX + +THE GOVERNMENT WAY OF PRESERVING EGGS + + +A FRIEND hearing of Adelaide's "Preserving efforts," said laughingly to +the little girl, "I hope, dear, you have not forgotten eggs." "Oh, no," +replied Adelaide, "we've already done those. Mother ordered a whole +crate of thirty dozen and we preserved them in 'water glass,' just as +the government told us, although we could have preserved them by the +'Lime Method' if we had wished." + +The friend's face was a study, while Adelaide's mother shook with +silent laughter, exulting at her little daughter's instant reply. All +unconsciously she had commanded a feeling of profound respect, instead +of the desire for gentle teasing which the friend had at first intended. + +"Suppose you read what the government says about eggs," said mother, +thus giving the friend a chance to recover from her surprise. Adelaide +at once went for her little "wooden box," and this is what she read +from its proper card: + +During the spring and early summer, when eggs are abundant and +reasonable in price, attention should be given to preserving them for +winter use. Fresh eggs properly preserved may be kept for 8 to 12 +months in excellent condition and used with good results. + +Eggs laid during April, May, and early June have been found to keep +better than those laid later in the season. + +If satisfactory results are to be obtained, the eggs should be _fresh_ +and _clean_ and, if possible, infertile. Eggs that float when placed +in the solution are not fresh and therefore cannot be preserved. When +an egg is only slightly soiled, a cloth dampened with vinegar can be +used to remove such stains. Under no circumstances should badly soiled +eggs be used for preserving; if put into the jar while dirty they will +spoil, and washing removes a protective coating which prevents spoiling. + + +Water-Glass Method + +A good method for the preservation of eggs is the use of sodium +silicate, or water glass. If the price of sodium silicate is about 30 +cents a quart, eggs may be preserved at a cost of approximately 2 cents +a dozen. It is not desirable to use the water-glass solution a second +time. + +Use 1 quart of sodium silicate to 9 quarts of water that has been +boiled and cooled. Place the mixture in a 5-gallon crock or jar. This +will be sufficient to preserve 15 dozen eggs and will serve as a guide +for the quantity needed to preserve larger numbers of eggs. + +(1) Select a 5-gallon crock and clean it thoroughly, after which it +should be scalded and allowed to dry. + +(2) Heat a quantity of water to the boiling point and allow it to cool. + +(3) When cool, measure out 9 quarts of water, place it in the crock, +and add 1 quart of sodium silicate, stirring the mixture thoroughly. + +(4) The eggs should be placed in the solution. If sufficient eggs are +not obtainable when the solution is first made, additional eggs may be +added from time to time. Be very careful to allow at least two inches +of the solution to cover the eggs at all times. + +(5) Place the crock containing the preserved eggs in a cool, dry place, +well covered to prevent evaporation. Waxed paper covered over and tied +around the top of the crock will answer this purpose. + + +Lime Method + +When water glass cannot be obtained, the following method may be used +in its stead. Many consider this method entirely satisfactory, though +instances are known where eggs so preserved have tasted slightly of +lime. + +Dissolve 2 or 3 pounds of unslaked lime in 5 gallons of water that has +previously been boiled and allowed to cool, and allow the mixture to +stand until the lime settles and the liquid is clear. 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 inches +of the solution should cover the top layer of eggs. Sometimes a pound +of salt is used with the lime, but experience has shown that in general +the lime without the salt is more satisfactory. + + +Using Preserved Eggs + +Fresh, clean eggs, properly preserved, can be used satisfactorily for +all purposes in cooking and for the table. When eggs preserved in +water glass are to be boiled, a small hole should be made in the shell +with a pin at the large end before placing them in the water. This is +done to allow the air in the egg to escape when heated so as to prevent +cracking. + +"Well, well," said the friend, "I shall certainly know where to come +when I need any new hints on preserving." + +"When these recipes (touching the cards in the little 'wooden box' +lovingly) are made into a little book--an idea that has been suggested +to mother--perhaps you could buy one," suggested Adelaide innocently. + +"I most certainly shall," answered the friend. + +And she (the friend) did. + +Jessie May could hardly wait for her copy of the "little book," and +you will be interested to know that she was just as successful in +her efforts at "preserving" as was Adelaide, and also found it very +interesting work. + + +THE END + + + + +INDEX + + +CONSERVES + + Apricot Conserve, 109 + Peach Conserve, 110 + Plum Conserve, 111 + Rhubarb Conserve, 107 + + +JAMS + + Barberry Jam, 38 + Blackberry Jam, 32 + Black Currant Jam, 31 + Damson Plum Jam, 36 + Gooseberry Jam, 33 + Green-Gage Plum Jam, 35 + Large Blue Plum Jam, 34 + Raspberry Jam, 27 + Raspberry and Red Currant Jam, 29 + Red Currant Jam, 30 + Rhubarb and Fig Jam, 39 + Strawberry Jam, 25 + + +JELLIES + + Apple Jelly, 59 + Barberry Jelly, 62 + Blackberry Jelly, 47 + Black Currant Jelly, 50 + Crab Apple Jelly, 60 + Cranberry Jelly, 66 + Cranberry and Apple Jelly, 68 + Damson Plum Jelly, 58 + Green Gooseberry Jelly, 52 + Quince Jelly, 63 + Quince and Apple Jelly, 65 + Red Currant Jelly, 42 + Red Currant and Raspberry Jelly, 46 + Red Currant and White Currant Jelly, 44 + Spiced Blackberry Jelly, 49 + Wild Cherry Jelly, 53 + Wild Grape Jelly, 55 + Wild Plum Jelly, 56 + + +MARMALADES + + Apple Marmalade, 23 + Apricot Marmalade, 19 + Orange Marmalade, 8 + Orange and Grapefruit Marmalade, 13 + Orange and Rhubarb Marmalade, 15 + Peach Marmalade, 17 + Peach Marmalade No. 2, 18 + Plum Marmalade, 21 + Prune Marmalade, 22 + Quince Marmalade, 20 + + +MISCELLANEOUS + + Blanching and Cold-Dipping, 158 + Canning of Fruits, 172 + Caution against Freezing, 163 + Containers, 156 + Directions for Jelly Making, 183 + Grading, 157 + Jelly Making without Test, 181 + Principles of Jelly Making, 179 + Single Period Cold-Pack Equipment, 155 + Steps in the Single Period Cold-Pack Method, 159 + Syrups, 173 + Test for Pectin, 179 + Tests for Jars and Rubbers, 156 + Time Table for Blanching and Sterilizing, 164-165 + Winter Jelly Making, 183 + + +PRESERVING AND CANNING + + Canned Apples, 90, 174 + Canned Apples (without sugar), 92 + Canned Apricots, 84, 174 + Canned Asparagus, 166 + Canned Beets, 166 + Canned Blackberries, 76, 175 + Canned Blueberries, 77, 175 + Canned Blueberries (without sugar), 79 + Canned Cabbage and Brussels Sprouts, 167 + Canned Carrots, 167 + Canned Cauliflower, 167 + Canned Cherries, 75, 175 + Canned Corn, 168 + Canned Crab Apples, 87 + Canned Currants, 175 + Canned Greens, 168 + Canned Lima Beans, 169 + Canned Loganberries, 175 + Canned Okra, 169 + Canned Parsnips, 169 + Canned Peaches No. 1, 80 + Canned Peaches No. 2, 81 + Canned Peaches--Government Recipe, 176 + Canned Peaches (without sugar), 82 + Canned Pears, 85, 176 + Canned Peas, 170 + Canned Peppers, 170 + Canned Pineapples No. 1, 93 + Canned Pineapples No. 2, 94 + Canned Pineapples--Government Recipe, 177 + Canned Plums, 95 + Canned Plums--Government Recipe, 176 + Canned Pumpkin, Winter Squash, 170 + Canned Quinces, 88, 177 + Canned Raspberries, 72, 175 + Canned Raspberries and Currants, 74 + Canned Rhubarb, 97, 177 + Canned Rhubarb (without sugar), 98 + Canned Salsify, 171 + Canned Strawberries, 71, 178 + Canned String Beans, 171 + Canned Summer Squash, 171 + Canned Tomatoes, 172 + Damson Plum Preserves, 99 + Preserved Blackberries, 104 + Preserved Cherries, 105 + Preserved Currants, 100 + Preserved Currants and Raspberries, 101 + Preserved Eggs, 187 + Preserved Eggs--Lime Method, 190 + Preserved Eggs, Use of, 190 + Preserved Eggs--Water-Glass Method, 188 + Preserved Strawberries, 102 + Special Instructions for Canning Fruits, 174 + + +PICKLES + + Chili Sauce, 132 + Chopped Pickles, 144 + Chow Chow, 145 + Cucumber Pickles, 149 + Mustard Pickles No. 1, 137 + Mustard Pickles No. 2, 140 + Pepper Relish, 136 + Piccalilli, 134 + Pickled Beets, 128 + Pickled Onions No. 1, 129 + Pickled Onions No. 2, 131 + Pickled Red Cabbage, 147 + Plum Tomato Pickles, 105 + Ripe Cucumber Pickles, 142 + Tomato Catsup, 151 + Tomatoes, 153 + + +SPICED FRUITS + + Spiced Blackberries, 125 + Spiced Cherries, 116 + Spiced Currants, 114 + Spiced Gooseberries, 117 + Spiced Grapes, 123 + Spiced Peaches, 120 + Spiced Pears, 119 + Spiced Watermelon Rind, 122 + + Fruit Butters, 184 + Apple Butter with Cider, 185 + Apple Butter with Grape Juice, 186 + Dried Peach Butter, 186 + Peach Butter, 185 + + + * * * * * + +Transcriber's Notes: + +Obvious punctuation errors repaired. + +Page 165, "145" changed to "144" (2,000 feet, 144) + +Page 183, "cotten" changed to "cotton" (Put absorbent cotton) + + + + + +End of the Project Gutenberg EBook of A Little Preserving Book for a Little +Girl, by Amy Waterman + +*** END OF THE PROJECT GUTENBERG EBOOK 44848 *** |