dressing which has been made in the following manner is to be mixed:

Rub the yolks of 2 hard-boiled eggs smooth with 1 tea-spoonful each of mustard

and salt, 2 tea-spoonfuls of sweet oil or melted butter; 3 tea-spoonfuls of good

vinegar, and if you like cayenne, as much as will take up upon half the length

of a penknife blade; chop the whites of the eggs finely and mix in; then mix

evenly into the chicken an celery mixture, or chicken alone if you have no celery mixture, and garnish with the green leaves of the celery or other sweet

;

herbs, as you like.

"The Salad Bowl"—The Poetic Effusion of the Rev. Sydney Smith; or, A Clerical Salad Adapted to All Dishes,

Whether Meats, Fish or Vegetables. — Our salads would not be complete without this one in verse to help rivet the proportions and other points of

importance to the memory of all lovers of salad dressings.

He says:

;

CEASE'S BECIPES.

I>R-

494

" To make this condiment your poet begs

The powdered j-ellow of two hard-boiled eggs,

Two boiled potatoes passed through kitchen sieve.

Smoothness and softness to the salad give.

Let onion atoms lurk within the bowl,

And half suspected animate the whole.

Of mordant mustard, add a single spoon,

Distrust the condiment that bites too soon.

But deem it not, thou man of herbs, a fault.

To add a double quantity of salt;

Four times the spoon, with oil from Lucan crown.

And twice with vinegar procured from town;

^

*!

And lastly o'er the flavored compound toss

A magic soupgon of anchovy sauce.

O, green and glorious! O, herbaceous treati

'Twould tempt the dying anchorite to eat.

Back to the world he'd tempt his tleeting soul.

And plunge his fingers in the salad bowl.

Serenely full, the epicure would say.

Fate cannot harm me, I have dined to-day."

Bemarks.

—You will notice here that a couple of potatoes are brought

in,

and the smallest proportion of onion also, and a caution against too much mu3«

tard or cayenne, if that is used, not to bite too soon, with twice as much vineof oil, while some use more oil than vinegar; and, lastly, a soupgon

only of anchovy sauce {soupgon being the French for the least bit), a "suspicion " only that a little has been used, as the anchovy sauce is a highlyflavored sauce, the anchovies with which it is made being a small fish of the

herring tribe, having a striking flavor of their own. A bit of that, if obtained,

gar, also

or a small amount of any of the catsups, "Worcestershire or any other sauce,

may be added to this or any other salad dressing; but the anchovy nor any

other need be used unless you choose.

SAUCES FOR THE TABIJE.— Worcestershire Sance.—The Druggists'

Circular and Chemical Gazette gives the following recipe for making Lee

& Perrin's "Worcestershire sauce, which is undoubtedly the most celebrated and

popular sauce in the market. It is made in such large quantities that few,

unless it be those manufacturing sauces, would undertake to make it; but it

may be reduced (say by 15, or any less number, if one chooses) so as to bring it

down to the wants of a family or neighborhood for the year. It is as follows:

""White wine vinegar, 15 gals. walnut and mushroom catsups, of each 10 gals.

3Iadeira wine, 5 gals. Canton soy, 4 gals.

allspice and

table salt, 25 lbs.

coriander seed, powdered, of each 1 lb. mace and cinnamon, powdered, of

each 3^ lb. assaf cetida, 4 ozs. dissolved in brandy, 1 gal. Mix together and let

stand 2 weeks. Then boil 20 lbs. of hog's liver in 10 gals, of water for 13

hours, renewing the waste water from time to time; then take out the liver,

chop it fine and mix it with the water in which it was boiled, and work it

through a sieve and mix it thoroughly with the strained liquor which has been

standing two weeks; let settle for 24 hours and carefully pour off the clear

liquor and bottle for use.

Prime."

Bemarks. I should think the last part, at least, would have to be filtered.

;

;

;

;

;

—

;

VARIOUS DISHES.

495

or carefully strained again, to get rid of the sediment from the liver. If for

sale, it had all better be filtered.

And for me, I should prefer that the assafcetida be left out; yet in this amount, about 60 gals., its distinctive taste would

not be noticed.

—

to Make.

Boil 1 gal of haricot (kidney) beans (I think any

do as well) in sufficient water to soften them; add 1 gal. of

bruised wheat, and keep in a warm place 24 hours; then add salt, 1 gal., and

water, 2 gals, more, and keep for two or three months in a tightly bunged stone

jug.

After this, press out the Kquor, strain and bottle for use. It is chiefly

used for fish. It was originally brought from Japan, made there from a bean

known as the Dalichos soya, hence, for short, soy, or Canton soy, as it was

shipped largely from Canton, East Indies. Its relish must come chiefly from

the salt, which adapts it more particularly, as I should judge, to fresh fish, or,

Canton Soy,

large bean will

as in this case, making a nice addition to the Worcestershire sauce.

—

Celery Sauce. Celery, 2 to 4 large heads; veal or chicken broth, 1 or

2 cups, and cream, or rich milk, 1 or 2 cups {i. e.,\i 2 heads of celery are used,

1 cup; if 4 heads of celery, 2 cups each of broth and milk); salt and a blade

of mace, or a bit of nutmeg; flour and butter (as above explained), 1 or 2 table-

—

Directions Wash the celery carefully, cutting out all

dark spots; then boil it 15 minutes in salted water; drain away the water, and

cut into dice-like pieces rub the butter and flour together in a sauce pan, adding the veal or chicken broth, cream, or milk, and the blade of mace or bit of

nutmeg, and a little salt, stew gently till the celery is tender and pulpy, when

it may be poured over the meat or fowl, or served in a gravy boat, or bowl, and

Mace and nutlet each person suit himself as to a free or less free use of it.

meg are the only spices that seem to agree with the very fine flavor of celery;

but they may, or may not be used, as you choose.

spoonfuls; water.

;

Celery Sauce (or Puree), as Made in India.— Clean 3 or 4 heads

of nice celery, divide and cut into small pieces, using the white part only; boil

it in a

sufficient

nutmeg.

amount of white stock.

Season with white pepper, salt and

When it is tender add a small piece of butter, rolled in flour, and 3

table-spoonfuls of cream.

Warm it up again, but do not let it boil.

over turkey, chicken or wild duck.

Poured

Indian Domestic Economy and Cookery.

Mint Sauce (or Puree), as Made in India. — Wash nicely half a

handful of young, freshly gathered green mint; pick the leaves from the stalks,

mince tliem very fine, and put them into the sauce boat, with a spoonful of

Served with hot or cold roast lamb, or mutton.

Indian Domestic Economy and Cookery.

Remarks. The word puree is becoming so common, I will give the follow-

sugar, and 4 spoonfuls of vinegar.

—

ing explanation of it:

—

Puree, Explanation of. The word comes from India, and means a

pulpy mass, or sauce, made from either meats or vegetables, fruit, etc.,

reduced by cooking, beating, mashing and, if necessary, rubbing down to a

smooth pulp in a mortar, and then mixing with a sufficient amount of liquid,

soft,

whether it be stock or broth, for gravies; or milk, cream, etc., for sauces.

A

—

;

DR. CHASE'S RECIPES.

496

its distinguishing name from the meat,

vegetables or fruit from which it is prepared, seasoning being added to suit tlie

puree, then, signifies a sauce, taking

A catsup is really a puree of tomatoes.

kind being made.

So whenever you

see the word, which has now, even, become quite common in our own country,

you will understand, at once, its character and manner of preparation.

explained in other places that butter they call ghee;

salt,

I nave

with them, io nemuch.

—

Sauce for Beefsteak, or Catsup Improved. Black pepper, whole,

and salt, of each IJ^ ozs. allspice, whole, horse-radish and small pickled

onions, of each 1 oz. ground mustard, 3^ oz. good catsup, 1 qt.

Directions

Pound the pepper and allspice finely, then bruise the radish root and onions

together, and put all into the catsup, in a jug, cork and shake daily for 2 weeks,

and strain through coarse muslin and bottle for use; or moderate heat, applied

;

;

—

to

all,

;

in a sauce pan, for 3 or 3 hours, then strained, will obtain the full

strength of the spices.

good vinegar.

Remarks.

If too thick for use after the heat, thin suitably with

— will be found very nice for any roasted or boiled meats, as

It

well as steak.

Chili Sauce.

green peppers, 3;

—Large, ripe tomatoes, 20; good sized onions,

salt,

6;

large

3 table-spoonfuls; brown sugar, 6 table-spoonfuls; ground

cinnamon, 3 tea-spoonfuls; ground ginger, 2 small tea-spoonfuls; ground cloves,

1^ tea-spoonful good vinegar, 6 cups.

Directions Mash the tomatoes, chop

or slice the onions and peppers, mix all in a porcelain kettle or large tin pan,

and boil till perfectly soft, and when cool rub them through a colander, and

cook down to a proper consistency, that of catsup, and bottle for use upon

—

;

meats, chicken, turkey, etc.

Remarks. — To " bottle," means to bottle and cork tightly. And all sauces,

should be kept in a cool cellar, except the one being used from.

catsups, etc.

,

Piccalilli,

A Good Substitute for Sauces. —Green tomatoes, 1 pk.

chop them fine and put on % Pt- of salt and

1 large cabbage, 1 dozen onions;

over night; then drain off the brine, and scald in weak vinegar

and drain off again; and now add 6 good-sized green peppers chopped fine,

having removed the seeds before chopping; i^ to 1 pt. (as you like best) of

grated horseradish then season with ground spices to suit the taste, at least

1 table-spoonful of allspice and pepper, and half as much dry mustard; and also

let them stand

;

J^ table-spoonful of cloves. Now, in packing in a jar, if 6 to 8 or 10 quite

small cucumbers (whole), which have stood in salt and water over night, are put

upon each layer of an inch or two in thickness, they will be found a valuable

addition, putting one in each sauce dish when served at table.

Then all being

closely packed, just cover with good vinegar, boiling hot, and cover closely, or

put up in fruit jars, if plenty, and you will have a dish, as the saying is, " nice

enough for a king," the author says nice enough for a better man than a king

nice enoiigh for "an American citizen."

Chow Chow With Cucumbers. — Take 6 large cucumbers just before

they ripen, peel them, cut in strips, and remove the seed; 4 white onions, 6

good-sized green tomatoes, and i^ a head of cabbage. Chop aU fine, let them

497

VARIOUS DISHES.

stand in salt water over night, then pour off the water and add vinegar and

spices to suit the taste.

Tinbune.

—

Remarks. See piccalilli to judge about the amount of spices, the principal

difference being that cucumbers are in the lead in place of tomatoes and cabThree or 4 green peppers can be added if desired in any case, seeded and

bage.

chopped as in the piccalilli.

Chow Chow Without Cucumbers. — Take to 1 peck of green tomatoes, 6 large onions, 1 dozen green peppers, 1 large cabbage; slice the tomatoes,

sprinkle over them 1 tea-cupful of salt, let them stand over night, drain off the

liquor, chop fine, add the onions, cabbage and peppers, also chopped fine; put

on the fire to cook, with enough cider vinegar to cover, then add black pepper,

cinnamon, cloves and allspice to suit the taste. Cook till tender, then cover

closely in jars, but it will keep without sealing.

Cole Slaw.

—When cabbage

is

cut fine, seasoned with pepper, salt, vine-

gar, and a little sugar, it is generally called " Cold Slaw," but

our heading is

the right one, as it was originally made from the stalk and tops of a species of

the cabbage family, but which does not head like the cabbage

—kale, probably,

For 3^ head

the leaves of which curl and wrinkle, but does not head properly.

of cabbage finely chopped, about 1 table-spoonful of sugar, a pretty free use of

pepper and

salt,

with good vinegar, makes a nice dish with but very little

trouble.

—

%

head of cabbage, chopped fine, take

Cole Slaw With Cream. For

i^ as much vinegar with a table-spoonful of sugar in it, and

J^ cup sweet cream,

mix with the cream; having salted and peppered the cabbage, pour over the

mixture when ready to serve.

Is also very fine.

Cole Slaw With a Hot Dressing.

— Slice and chop very fine

1 head

and perper. Beat

3 eggs well together; mix with it 1 cup of vinegar, 1 tea-spoonful of unmixed

mustard, 1 table-spoonful of sugar, and 1 table-spoonful of butter. Bring to the

boiling point and pour over the cabbage.

Remarks. If the yolks only are beat and put in at first, and the whites

beat and put in after removing from the fire, there will be no danger of curdling

(or enough for the family) of cabbage, and season with salt

—

—the whites of eggs are very

liable to curdle, especially if

time while heating with the other ingredients.

If not eaten

not stirred

till

it

all

the

gets cold, I

should prefer it for my use to leave the butter out, to prevent a kind of greasiness in taste and appearance.

—

Hot Slaw. Butter the size of an egg, 3^ cup of milk, yellow of 2 eggs,

1 tea-spoonful of salt, 3^ tea-spoonful of pepper, small level tea-spoonful of dry

Put the butter into the skillet with

and the other ingredients, and stir all the time until the

mustard, and 3 table-spoonfuls of vinegar.

the fine cut cabbage

cabbage heats well through.

Western Rural.

Remarks. The following will also be found a very nice way to cook cabbage for variety's sake.

—

Cabbage Baked, Very Nice. — Select a firm head of white cabbage,

quarter, rinse, and boil 15 minutes;

32

pour off this water, and put ou more hot

;

DR. CHASE'S RECIPES.

498

water and continue to boil until tender drain off the water and set aside till

chop fine and season with salt and pepper, and a table-spoonful of butter;

beat 2 eggs well, then beat them into 3 table-spoonfuls of rich milk, or cream is

;

cold;

mix all well together, and balie in a moderate oven till nicely browned.

'-Farmer's Wife, in Toledo Blade.

Remarks. I know from the nicety of the dish that she was a wife that a

better;

—

farmer ouglit to be proud of, or, as the saying goes now, might well afford to

"tie to."

The same of the following:

Baked Cabbage With Grated Cheese.—Boil a firm white cabbage

for 15 minutes in salted water, then change the water for

more that is boiling

and boil until tender. Drain and set aside until cool, then chop fine. Butter a

baking-dish and lay in tlie chopped cabbage. Make a sauce in this way: Put

1 table-spoonful of butter in a pan; when it bubbles up well stir in 1 table-spoon-

ful of flour, add

%

%

pt. of stock and

pt. of water, both boiling.

Stir until

smooth, season to taste with pepper and salt, and mix well with it 4 table-spoon-

Pour this over the cabbage, sprinkle rolled cracker over

dot with lumps of butter and place in a quick oven for 10 minutes. This is

fuls of grated cheese.

it,

almost as good as the more aristocratic cauliflower when cooked In the same

manner.

—

Currie Powder, as Made in India. Take coriander seeds, well

cummin seed, 2 ozs. fenugreek,

roasted, 3 ozs. ; tumeric, pounded, 2}^ ozs.

;

;

%

mustard seed, dried and cleaned of husks,

ginger, dried, 2 ozs.

ozblack pepper, 2 ozs. dried chillies (the pod of the Guinea pepper; we use our

common cayenne), IJ^ ozs.; poppy-seed, \}y^ ozs.; garlic, \% ozs.; cardamons,

1 oz. cinnamon, 1 oz. all ground finely and mixed well and bottled.

Remarks. As to the roasting of the coriander seeds, I should not, nor should

3^ oz.

;

;

;

;

;

—

I use the fenugreek.

far as I know.

We use it only in horse medicines in this coimtry, so

The poppy-seed I should not care to use, either; they may do

5or East Indians who eat so much opium, but should not want them

"in mine."

Tribune which, I have no doubt, was the

kind of currie powder used in making the chicken currie given in another place,

I will give a recipe from the Detroit

of which I partook, and have explained there, as the lady there referred to told

me she obtained the powder in Detroit already made.

like it extremely well.

I will only say here I

If the amount given there to make a currie proves too

It is certainly warming and

hot of cayenne use less of the powder next time,

comforting, even to a dyspeptic stomach, and I believe healthful for any one.

—

India Currie Powder Americanized. Take of ground cinnamon,

mace and cloves, each, 1 dr. coriander seed and fresh yellow tumeric, each, 3

ozs. black pepper and small cardamon seeds, each,

J^ oz. cayenne, J^ oz.

Put all through a good mill and mix well; put in a closely-stopped bottle.

Remarks. The tumeric is of no particular value, except to give color to

the powder.

It has slight aromatic and stimulant properties, but they are so

;

;

;

—

slight

it is

seldom used in medicine except to color ointments, etc.

So if the

color (yellow) is not desired, it can be left out without detriment to the powder.

If this

powder is not as hot with cayenne as some may desire increase the

'

VARIOUS DISHES.

499

^

dr. or whole dr. at the next making.

It is better to add to rather

than to get in too much at first to suit those who cannot bear the cayenne if too

much is put in. For myself, I should prefer to add J-^, or at least Jl', oz. of

ginger root to this currie powder and leave out the tumeric altogether, as the

amount by

ginger is both aromatic and stimulating and a very healthful article, as well as

pleasant to the taste, while the tumeric, as mentioned before,

is

only for its

color.

—

The editor of the Journal of Commerce says the

Catsup, Tomato.

following recipe for tomato catsup has been in use in his family for fifty years.

He says: Take 1 bushel of tomaCertainly it is old enough to be a good one.

toes, cut them in

small pieces, boil until soft, then rub them through a wire

sieve, add 2 qts. of the best cider vinegar, 1 pt. of salt,

J^

lb.

^

lb.

of whole cloves,

of allspice, 1 table-spoonful of black pepper, 1 good-sized

pepper (whole), and 5 heads of garlic.

one-half the quantity.

the corks.

pod of red

Mix together and boil until reduced to

When cold strain through a colander and bottle, sealing

It will keep 2 or 3 years, as fresh as when first made.

Remarks.

—With the pod of red pepper in place of so much cayenne, as

is

generally put into catsups, it will be as strong as most people desire it; but if no

red peppers are at hand, a small amount of cayenne, say }4, ^ tea-spoonful,

would equal it. More can be used by any one desiring it stronger, and even if

2 or 3 red peppers were put in it would not be too highly seasoned to suit my

Let each one suit liimself. If I was making this for myself I should

taste.

not use only half as much cloves as the editor does; but let each one suit his

own taste.

Cloves, however, as well as red pepper, or cayenne, are rather

piquant (sharp and biting) to the taste.

Mushroom Catsup. —The editor, or some writer in the London, Ont.,

Free Press, in answer to an inquiry by " R," gave the following recipe for making mushroom catsup, and as it is quite a common thing with the English peo-

made by our own people,

who so seldom make it; and as it is called for in making the Worcestershire

sauce, previously given, I give it a place.

When properly made it is a nice

thing, for I obtained some at one time of an English butcher, at Ann Arbor,

ple, I will give it, believing it to be better than that

while I was living there, which had been made by another Englishman living

near (all English, you see), and it was splendid. This writer says: " Put alternate laj'ers of mushrooms and salt in an earthen jar, using at least J^ lb. of

salt to 2 qts.

stand

of mushrooms, and in this proportion for any amount.

Let them

% a day; then cut the mushrooms in small pieces and let them stand 3

days longer, stirring them well once a day; then strain them, and to every quart

teaof juice add allspice and ginger, each ground,

powdered mace,

oz.

spoonful; and cayenne, powdered, 1 tea-spoonful.

Put all into a stone jar, set

it in a kettle of boiling water, and let it boil for 5 hours, briskly; then let it

simmer in a porcelain kettle for

of an hour.

Let it stand all night in a cool

%

;

%

%

place; in the morning drain off the clear liquor and bottle it.

Cork the bottles

The smaller bottles you use the better, as the catsup will not

keep its distinctive flavor long, if exposed to the air, by opening frequently."

and seal tightly.

—

'

500

-D^-

CHASE'S RECIPES.

Ciirrant Catsup, for Baked Beans.

— "A. B

C.,"' in i\ie Massachu-

setts Ploughman, gives the following plan for an excellent catsup from currants,

which needs no comment of mine. He says: I send you a recipe for making

currant catsup, as in my mind it cannot be beat, to any lover of baked beans, as

a dressing. To 5 pts. of strained currants (the juice from 5 pts. I understand

it to mean), add 3 lbs. of sugar (brown will do nicely); 1 pt. of vinegar; 1 table

spoonful, each, of cinnamon, pepper, cloves, and allspice, and J^ table-spoon

ful of salt (I should not be afraid of a whole one).

of an

Scald them well

hour, then put in bottles and cork tight; it will keep for years; and as farmers

generally have a quantity of currants that go to waste, I would like them to try

this, and I think they will never be sorry.

Remarks. The author thinks so too, that no one will be sorry for trying it,

of an hour only to scald, or more proalthough it would seem to me that

perly, to boil it, would hardly be sufficient, possibly it may, in all cases; but I

would sooner risk it on 3 hours moderate boiling. I know it will be nice while

%

—

%

it does

years,"

not sour

it

is

—the longer boiling will ensure this—

long enough.

It will

still, if

it will

" keep for

be as nice on other meats as on pork and

beans, hence make plenty of it, if you have the currants that go to waste.

Grape Catsup. — Pick 5 pts. of catawba grapes from the stem (Concords

or Delawares will do, but are not so tart); wash them and let drain; then simmer till they are so soft you can rub all but the seeds through a colander (I

think grape seeds will go through an ordinary colander, a wire sieve would be

better) with care.

After this is done add 2 pts. of brown sugar, 1 pt. of vinegar, 2 tea-spoonfuls each of allspice and cloves, and 1 table-spoonful of cinna-

mon, 1% tea-spoonfuls of mace, 1 of salt, and 3^ a tea-spoonful of red pepper.

Put all into a porcelain kettle, let them boil slowly until they are as thick as

you like catsup to be. Bottle, cork and seal. London, Ont. Free Press.

Remarks. Keep these proportions for any amount desired co make, it will

be found good.

,

—

—

Cucumber Catsup. Cucumbers are said to make a nice relish for

meat, in winter, treated as follows: Grate about 3 dozen medium sized green

cucumbers and sprinkle pepper and salt to your taste (pretty strong I should

and allow a small sized white onion for each bottle.

Heat enough cider vinegar to cover and pour over. Put up in large mouth

bottles, and pour melted wax over the corks.

If the air is kept from them,

when you open a bottle in mid-winter, the odor will be delightful to the lover

of the sometimes dangerous cucumber.

Remarks. It seems to the author that if they were scalded in the vinegar,

there would be a greater certainty of keeping nicely, although the cucumber

flavor might be not quite so natural.

say) over them,

—

Fresh Cucumbers, How to Prepare for the Table. — Slice them

into cold water

having plenty of salt in it, for an hour before dinner.

In this

way there is but seldom any bad effects from their being used freely; and if

you have not the hour for soaking, slice into a plate and sprinkle on plenty of

VARIOUS DISHES.

salt, then turn another plate over them and shake a few

501

minutes, and drain ofE

the salt water and serve as usual, with vinegar and pepper, and a little more

salt if needed,

which will also avoid the danger of colics, etc.

Catsup, When Out, How to Make a Supply.— When your catsup gets low, or is all gone, take some canned tomatoes and add vinegar and

spices, as in the Chili sauce, and boil

slowly about 30 minutes, and strain if

you choose; it will go further without and be nicer too.

Remarks. As we have just been giving a grape catsup, we will also give

the plan of preserving grape juice by canning, as I cannot see why it may not

—

be kept in this way sweet and nice for common service, as well as for mince

for which a writer says it is "better far than brandy or cider." The

pies,

"writer says:

Grape Juice to Can for Common Service, etc.—Prepare the grapes

as for jelly, let the juice be boiling hot, and can it in the same way you do

fruit.

It is excellent for mince pies, better far than brandy or cider.

Remarks.

—

It can be better only in that it is richer in body and flavor than

cider made from a poor quality of apples.

careful to skim off

all the

If I was going to boil it I should be

scum that would arise, which would remove all pulp

of the grapes, that would have a tendency, if left in the juice, to start a fermentation, although if kept air-tight and in a cool cellar I do not see how it can

ferment.

It will be purer and clearer, however, if the pulp is thus removed by

skimming. Should it be too tart on opening for common purposes, a little

sugar might be added to make it more palatable, and still it would be far more

pure than much that is purchased for this purpose. Only 1 lb. of lump sugar

to each gal. might be put in and dissolved by the heat to remove the scum,

which would give it more spirit and also help to preserve it, bottling or canning, remember, while hot.

Canned or Bottled Wild Grape Juice.— Pick off all bad ones and

scald stems

and all with a very little water to start the juice, press out and

and can or bottle while hot. Makes a nice drink for the

strain, boil and skim,

sick or well.

One lb. of sugar to 1 gal. of the juice will make a nice wine, in

kegs or barrels.

JELLIES— Jelly Bag, Jams and Preserves, How to Make. —

General Remarks.

— Jellies have, of late years, become very popular, and are

much more frequently used than formerly, and, therefore, the housewife who

gets hers up the nicest, i. e., the clearest or most transparent, and having the

purest flavor of the fruit of which it is made, carries off the premium of the

neighborhood in which she lives. We will do our best, so that all may

have them equally nice. In the first place, only the choicest, ripe fruit should

be used, if plentiful if not, use such as you have, but cut out bad spots, and

do not pare nor core any of the large fruits, as apples, pears, etc. as much of

the flavor is contained in these parts; but they should be washed and quartered,

or even cut finer if very large, making all pieces as nearly the same size as

practicable; then cook perfectly tender and strain through the jelly bag, press;

,

I>R'

502

CHASE'S RECIPES.

Ing as little as possible to get all the juices and not to press the pulp through

any more than you can help., nor should any more water be put in in the cooking than is absolutely necessary to prevent burning till the juices start by the

heat, never more than to barely cover the fruit.

TJie Jelly Bag is usually made of flannel, 10 or 13 inches across the mouth,

and tapering to a point, the whole being 18 or 20 inches long, unless large

amounts are to be made, in which case make as large as needed; and if only

very small amounts are to be made, straining through a piece of flannel will

If a bag is made there should be a stout cord around the top to suspend it

do.

with, over a pole or some other convenience, to drain thoroughly before any

pressure is applied; then, if you choose, for clearness' sake, remove this and

Press out

set another dish, using the first drained off for your choicest friends.

then through the bag all you like, which will be more of a jam than a jelly.

Jams and marmalades are much the same, thick and containing all the pulp, op

substance of the fruit.

Jams and Marmalades contain the puree (which see for further explanation

of), pulp,

or substance of the fruit; while

jellies

contain only the juices, with

1 lb of nice white sugar to every 1 pt. of the juice

—jams, about %

lb.

will do;

while preserves contain the whole fruit, and a pound of sugar to a pound of

fruit, but brown sugar may be used with the two last, as it is cheaper and they

are not transparent to show the difference.

Jams and marmalades (for marmal-

ades, see Quince Marmalade,) need boiling or cooking until they are of a proper

consistence, like apple butter, or nearly so; while jellies only need sufficient heat

at first to raise the scum, which should be removed as it rises, after which to

simply boil for a moment, or a few minutes

— 5 to 20, perhaps, —according to

the stiffness desired; longer boiling, of course, with apples or other fruits which

are most watery.

Pour into jelly glasses, if you have them, which have covers,

otherwise cutting white paper to fit the top of the dish used, dipping it in alcohol (some use brandy, but alcohol is purer), and laying on top of the jelly to

prevent moulding; then a paper or cloth, wet in the white of an egg, over the

top of the tumbler or other dish, to secure it to the top and from the air, will

make all as safe as a rubber and screw-top can will do.

To Preserve Peaches, Very Nice. — Pare them, and in quartering

remove from the stone. Weigh the fruit thus prepared and allow 1 lb. of sugar

(white or brown, as you choose,) for each pound of peaches. Put some sugar

in the bottom of the kettle, then peaches, and so on till all are in, having a

Set tlie kettle on the back of the stove to heat

little sugar left for the top.

gently till the sugar is dissolved; then boil until clear and tender, being careful

to bi-eak the pieces as

little

when the fruit is clear, i. e.

,

as possible.

Take off any scum that

rises,

and

looks transparent, skim it out and put into your

Continue to boil the syrup until thick

jars to fill them about three-fourths full.

enough, skimming when needed; then fill the jars with the syrup while hot;

and it is not amiss, even with preserves or jams, to cover the jar with paper

soaked in alcohol before covering with cloths or coarse paper. If they begin to

"work," i. e., to ferment, at any time, they were not boiled enough at first, and

—

it must

now be done again.

Some people think it gives a better flavor to take

VAEIOUS DISHES.

503

tlie meats from perhaps one-fourth, or more, of the stones, cutting them in bits

and steeping in as little water as covers them to get their flavor, and putting it

in the syrup while cooking.

1£ I did this I should subject the parings to the

same process; and this should be done with pears and quinces, putting in the

cores also of them, to ensure their highest flavor.

will be evaporated in cooking the syrup.

This extra water, of course

Treat berries and other fruits in the

same manner; but, if you are not particular, continue the cooking without

skimming out the fruit, it is more likely, however, to mash it up and make the

preserves look mussy and more like jams or marmalades than preserves. Each

one can suit herself.

In making

jellies,

jams or preserves from any kind of berries, currants,

grapes, etc., do not do it in a way to mash the seeds, which would injure their

Otherwise very fine flavor.

All fruit should be ripe to make good jellies.

As

these refer to making jelly with apples, pears, berries of all kinds, grapes, etc.,

I need not give special kinds, except those made or flavored with other articlesv

Still, I will give two apple jelas chocolate, coffee, rice, farina, lemons, etc.

from other writers, to show that the instructions above given are borne

out or corroborated by others, and to show the old way of using lemons in

lies

making apple jelly, which almost, if not wholly, destroyed the flne apple

The first is from a writer in the People's Ledger, the second I do not

flavor.

know from whence it came, but both plans are good for their respective

ways of making them:

—

Apple Jelly. Cut your apples in quarters (do not pare or core them),

dip each quarter into clear water, and put therrf into a jar to cook in the oven

until quite tender; then strain the juice as usual, and boil with 1 lb. of sugar

to 1 pt. of the juice.

The most delicious jelly will be the result, with the full,

pure flavor of the apple heightened by the cores having been left in, and not

spoiled by the objectionable addition of lemon peel and

lemon juice.

Old-Fashioned Apple Jelly.— Take 20 large, juicy apples, pare and

chop; put into a jar with the rind (yellow part) of 4 large lemons, pared thin in

cover the jar closely, and set in a pot of boiling water; keep water boiling hard all around it until the apples are dissolved strain through a jelly bag,

bits;

;

and mix with the liquid the juice of the four lemons; to 1 pt. of juice, 1 lb.

of sugar; put in a kettle, and when the sugar is melted set it on the fire, and

boil and skim about 20 minutes, or until it is a thick, fine jelly.

Remarks. Here you see the apples were pared, and one-fifth as many

lemons used as apples, which would make one think of lemons only, when

eating it; but if lemon flavor is preferred, it will do very well to make it in

this way.

Suit yourselves, now you know both ways.

Or you may like the

next one better.

—

Lemon

and Apple Jelly.— Sugar, 2% cups; apples, 2 large tart ones;

lemons, 2 good sized ones; pare the lemons with a sharp knife to get just the

thin yellow, and then peel off the white part, which is bitter, and throw away;

pare the apples, then grate them and the lemons; put all into a stew pan and

cook a few minutes, then strain or not, as you like.

DR. CEASE'S RECIPES.

504

K not strained

it will be

a kind of marmalade, or jam; but, if to be strained,

the apples need not be pared nor cored, but chopped (the spots and specks hav-

ing been removed), in which case the inside of the lemons may be chopped also,

the yellow peeling being put in for chopping too. Either way it is nice; but if

not strained it would be for present eating rather than long keeping, unless an

equal weight of sugar was used.

Apple Cider Jelly. —Boil nice sweet cider until it becomes a firm jelly,

when cold.

This, says a writer, is done in a large way, in the ordinary sugar

evaporators in which maple sap, or sorghum juice, is boiled; but it

maybe

done in ordinary preserving kettles, if copper or brass. Enameled iron pots

may be used, but no plain iron ones, as these give a dark color to the jelly.

Remarks. I should think, that unless sugar was used, nearly, at least, in

the proportions given for jellies, generally, they would be too sour, or tart, to

I see one Mary, of Napa, Cal. has the knack of making the

please most tastes.

most jelly I ever heard of, or could imagine, with only 1 pint of cider. Hear

—

,

her:

To 1 pt. of clear, sweet cider, allow 1 pt. of cold water; 2 lbs. of sugar;

Soak the gelatine until it

add to this the sugar, a spoonful of

1 package of gelatine, 1 large pt. of boiling water.

is

entirely dissolved in cold water; then

cinnamon, the juice of 2 lemons, the grated rind of 2, then the gelatine. Add

then put all in a thick flannel bag, and let it drain. Do not

squeeze it at all. Put it in bowls or glasses, and set it away to cool.

Remarks. This is no doubt the place where the saying started, "as

big as a pint of cider." It will make more jelly, notwithstanding the addithe cider last

;

—

tions over-top the foundation, or starting point, and the taste of cider will bo

>ost,

that is all.

Chocolate Jelly. — Grate 4 table-spoonfuls, heaping, of chocolate, and

put into

% pt. of cold, sweet milk, with ^ of a

lb.

of white sugar.

Soak a

small package of Cox's or other nice gelatine in cold water enough, only, to

cover it, and when softened put it into 1 pt. more of milk and dissolve by heat;

and when it boils, pour the milk containing the chocolate and sugar into it,

and when it boils again pour into a mold, or cups, and set it

stirring briskly;

Serve with sweetened cream.

in a cold place.

Remarks.

blanc mange.

— Although called, and

it

will be, a jelly, yet, it is much like a

Very nice for those who love the flavor of chocolate.

Coffee Jelly.— Mrs. "W., of Eau Claire, Wis., sends the following way

She says: Soak

* ^o^ ^f

of making cofl'ee jelly to the Blade, of Toledo.

Cox's gelatine J^ an hour, in J^^ a teacup of cold water

sible

—

(it will

1 qt.

—as

%

little water as pos-

of strong coffee, niade as if for the table, and sweetened to taste

take considerable sugar); add the dissolved gelatine to the hot coffee,

stir well, strain in a mold

rinsed with cold water just before straining in; set

on ice or in a cool place. Serve with whipped cream. This jelly is very pretty

formed in a circular mold, with a tube in the center; when turned out fill the

space in the center with whipped cream, heaped up a little.

Remarks. The only objection I can find with this lady, none with the

recipe, is that there may be other "Mrs. W.'s" there, so her identity is lost.

—

VABIOUS DISHES.

505

I have a sister living there now, a Mrs. "Wanzer, but I am pretty sure she is not

the one.

Farina Jelly.

—

^Boil

1

qt.

of

new milk; whilst boiling, sprinkle in,

slowly, J^ lb. of farina (kept by grocers); continue the boiling

^

from

to a

whole hour. Season with 5 ozs. of sugar and 1 tea-spoonful of vanilla. When

done (this will be known by its jelling when cooled), turn into a mold and place

Serve it with whipped cream. Harper's Bazar.

it on ice to stiffen.

Quince Jelly. —Wash and wipe, then pare and slice them (as the quince

and tough, and also being a dry fruit), put into a stone jar, 1 cup of

water to every 4 lbs. with the peeling and cores, by which you get the pure

flavor; put the jar into a pan or kettle of boiling water and boil until perfectly

soft, the jar being covered; then strain through the jelly bag and use a lb. of

sugar for 1 pint of juice, as with other jellies, but do not spoil its purity of

is hard

,

flavor by adding any other flavoring.

[See, also,

"Quince Marmalade," fol-

lowing the jellies.]

Claret Wine Jelly.

—

Gelatine, 1 oz., soaked in cold water, 3^ pt., till

lb. of

then boil until dissolved and add a tumblerful of currant jelly,

white sugar and 1 bottle of claret wine, stirring over the fire until the sugar is

^

soft;

dissolved; then beat the whites of 3 eggs and stir in briskly for 2 or 3 minutes,

removing from the fire and still stirring 2 or 3 minutes longer, then strain

through the jelly bag. If nicely done, it will be clear and of a fine red color.

Port Wine Jelly, for the Sick. — Gelatine, ^ oz., soaked and dissolved in 1

gill

of water, as in the claret above; add a tea-spoonful of thick

gum arable water, a little grated nutmeg and a table-spoonful of granulated

sugar, stirring well together in a stew-pan, adding now good port wine,

^

pt..

Heating to a boiling point, seeing that the sugar is dissolved, then pour into tumblers.

Makes a fine jelly for the sick, to eat as a "jell" or to dissolve in a

Very nice when wine is admissible, which it gen-

little cold water as a drink.

erally is.

Grape Jelly. — As a more particular guide in making jelly from any of

the berries, currants, etc., and to also corroborate my previous instructions, I

will give the plan of a writer in the Detroit Post and Tribune for making from

She says: "Pick the grapes from the stems (the same should be done

with cmrants) and simmer them till soft in just enough water to cover them,

grapes.

pour into a jelly bag and strain. Measure the clear liquor in pts. and pour

back into the kettle (a bell-metal one is best, scoured perfectly bright) and boil

gently 20 minutes, skimming constantly. Then add for every pt. as measured

Heat the

1 lb. of white sugar and boil until it is hard enough when cold.

glasses and pour into them while hot.

Cover with egg paper."

Remarks. I would first put alcohol paper, pressed down along on the top

of the jelly, as in our general remarks, to prevent a possibility of mold on the

top.

Treat strawberries and all other small fruits in the same manner. Raspberries are often mixed with half as many currants, when plentiful, to increase

the amount of jelly, otherwise made in the same way.

I have never seen any

cherry jelly, but I should think it would be nice. It might need a little longer

—

—

I>R'

506

CEASE'S RECIPES.

boiling, as their juices are very watery;

but the flavor and color would be "tip*

top."

Grape Jam, Marmalade, etc.. Remove the Seeds for. —To get

rid of the seeds of grapes, with

thumb and fingers press out the pulp contain,

Put the pulps in the kettlft

with very little water and boil till the seeds will separate easily; then rtm

through a sieve, which retains the seeds; then put pulp and the skins together

(the skins may be boiled in a little water till quite tender before mixing); then

add the sugar,

to 1 lb., as you choose, to each lb. of grapes and cook as

ing the seeds and throw the skins by themselves.

%

fruits till thick enough to suit.

Very nice for pies or as a sauce, and if cooked

down rather thick makes an excellent marmalade.

Tom.ato Jelly as a Meat Sauce. Wash them carefully, if of the

—

rough kind, cut them in pieces and stew them in only sufficient water to prevent

burning, strain through the jelly bag, sugar pound for pint, as for other jellies,

except boil briskly until it jells, depending upon their being very juicy or not.

Rice Jelly, or Blanc Mange.

the rice kettle is the best way).

—Boil

1 cup of rice in water, 1 qt., (in

When perfectly tender, rub through a hair or

wire sieve, or mash very smoothly, while as hot as you can work it; sweeten to

taste, and flavor with vanilla or

nutmeg, and put into a mold or cups to cool.

Serve with cream and sugar.

True Rice Jelly. —Rice flour and white sugar, each, 1 lb.

;

boil in water,

1 qt., until the whole becomes glutinous; then strain or drain through the jelly

bag, and put into cups, mold, or glasses, as you choose.

Very

light food,

either of these, but also very nutritious.

Lemon Jelly for Jelly Cake. — Take 6 large lemons, grate the yellow

Mix with them thoroughly, 2 lbs. of sugar.

Take 12 eggs, retain the whites of 4, and beat the others thoroughly; then put

all together into a saucepan, which place in a pan of boiling water, and boil

15 minutes, stirring constantly. This is very nice to lay up jelly cakes with.

The whites retained come in for frosting the cakes, using powdered sugar to

make pretty thick if you wish it hard. The less sugar the softer the frosting.

At least 1 table-spoonful of sugar to the white of each egg.

rind and squeeze out the juice.

Quince Marmalade or Jam. — Pare, core, slice, and weigh the fruit,

stewing the skins and cores in a dish by themselves, with water enough to just

When the parings are tender, turn into a cloth bag, and squeeze out

cover.

put the quinces into the kettle, pour over the juice, cover,

and let cook slowly, stirring and mashing with a wooden spoon (or potato masher,

if very tough,) until the pieces have become a smooth paste.

Now add lb. of

white sugar to each pound of the fruit, boil 10 minutes longer, stirring constantly.

Remove from the fire, turn into jelly jars and tie down. Rural New

every drop of juice

;

%

Yorker.

—

Remarks. If this was carefully cooked longer, or until quite thick like

apple butter, as remarked above, there would be less requirement for absolutely

excluding the air.

VARIOUS DISHES.

507

—

Quinces, A Few When Canning Apples. Wlien quinces are

known a lady with whom I have boarded to put a few with her

apples in canning, which, for my taste, at least, made both better.

Cooking

scarce I have

together, cf course, till tender, using sugar to suit the tartness of the apples.

CANNING FRUITS, CORN, ETC.— How to Avoid Breaking

the Cans

General Remarks and Directions. — It is a conceded fact

that if fruit is properly put up in air-tight cans and kept in a dry, cool place, it

much difficulty, however, has been experienced by

breaking cans when putting in the hot fruit. This difficulty has been entirely

overcome by a cousin of mine, Mrs. Joseph Sanders, living near Bear Lake,

Manistee county, Michigan, by wringing a large towel out of cold water, rinsing

is safe from fermentation;

or wetting the can with cold water also, then wrapping the can with the cold,

wet towel, being also careful to have the can sit on the towel, and every part

covered with two or three thicknesses, and immediately filling with the hot fruit.

I have seen her doing it; and a recent letter from a daughter of hers assures me

that her mother " has put up her fruit in this way for ten years without break-

After the fruit is canned, and stood

ing a can." Have no fears in adopting it.

an hour or two to cool, re-tighten the tops, as the cooling sometimes leaves them

loose enough to admit air; then it is well to turn the cans bottom up over night

or long enough to see they do not leak, for, if the juice leaks out, air would

leak in and spoil it. It is not necessary to put in sugar when canning, unless

you choose to do so. Use enough to make it palatable for the table when used.

%

lb. of sugar to 1 lb. of fruit, according to its sourness, will be

One-fourth to

found plenty to suit most tastes. For apples, pears, etc., which ar© not juicy,

a syrup made with 1 lb. sugar to 1 qt. of water does well to heat them in and to

Observe well these points and no trouble will

fill the crevices among the fruit.

Rhubarb, it will be observed below, can be put up in jugs; tomatoes I

arise.

have known to be put up in jugs and keep well; so may other things, also, no

doubt, when cans can not be obtained in quantities sufficient. Small cans fot

small families, however, are best, as the fruits do not keep long after being

opened. If a dark room is prepared in the cellar for canned fruit, strawberries

and some others will not lose so much of their bright colors as they do in a

room where the light is not shut out. With these general directions I need give

but few recipes for samples of those out of the general lines of fruit.

A

Canning Strawberries.— lady says she uses }4 lb. of sugar to 1 lb.

of the fruit sprinkling it on over night, then brings to a boil in the morning,

—

and keeping it in a dark, cool place, as the light discolors

them, although it does not hurt the flavor.

Remarks. This corroborates the author in points that she refers to.

in porcelain or brass,

—

Canning Grapes. — Take fully ripe and sound grapes (Concords and Isar

bellas are very nice for this purpose), pick

from the stems and pulp them, by

Put the skins in a sep-

pressing slightly with thumb and finger upon each one.

and press through a coarse cloth, or sieve, to

remove the seeds; then put juice and skins together in your kettle, and when

arate dish; then heat the pulp

they come to a boil they are ready for the cans (see Mrs. Sanders' plan in the

general remarks and directions above, to avoid breaking cans), and secure well

DB. CEASE'S RECIPES.

508

from the air; it matters not whether glass cans, or jugs,