Original White House Cookbook

Boiled cider, in our grandmothers’ time, was indispensable to the making of a good “ mince pie,” adding the proper flavor and richness, which cannot be substituted by any other ingredient, and a gill of which being added to a rule of “ fruit cake ” makes it more moist, keeps longer, and is far superior to fruit cake made without it. Boiled cider is an article rarely found in the market, now-a-days, but can be made by any one, with but little trouble and expense, using sweet cider, shortly after it is made, and before fermentation takes place. Place five quarts of sweet cider in a porcelain-lined kettle over the fire, boil it slowly until reduced to one quart, carefully watching it that it does not burn ; turn into glass jars while hot and seal tightly, the same as canned fruit. It is then ready to use any time of the year. CANNED PUMPKIN. Pumpkins or squash canned are far more convenient for ready use than those dried in the old-fashioned way. Cut up pumpkin or squash into small pieces, first cutting off the peel ; stew them until tender, add no seasoning ; then mash them very fine with a potato masher. Have ready your cans, made hot, and then fill them with the hot pumpkin or squash, seal tight ; place in a dark, cool closet. PEACH BUTTER. Pare ripe peaches and put them in a preserving kettle, with sufficient water to boil them soft ; then sift through a colander, removing the stones. To each quart of peaches put one and one-half pounds of sugar, and boil very slowly one hour. Stir often and do not let them burn. Put in stone or glass jars, and keep in a cool place. PEACHES DRIED WITH SUGAR. Peel yellow peaches, cut them from the stone in one piece ; allow two pounds of sugar to six pounds of fruit; make a syrup of three-quarters of a pound of sugar and a little water ; put in the peaches, a few at a time, and let them cook gently until quite clear. Take them up carefully on a dish and set them in the sun to dry. Strew powdered sugar over them on all sides, a little at a time ; if any syrup is left, remove to fresh dishes. When they are quite dry, lay them lightly in a jar with a little sugar sifted between the layers. COLORING FOR FRUIT, ETC ★ ★ ★ RED OR PINK COLORING. Take two cents’ worth of cochineal. Lay it on a flat plate and bruise it with the blade of a knife. Put it into half a teacupful of alcohol. Let it stand a quarter of an hour, and then filter it through fine muslin. Always ready for immediate use. Cork the bottle tight. Strawberry or cranberry juice makes a fine coloring for frosting sweet puddings and confectionery. DEEP RED COLORING. Take twenty grains of cochineal and fifteen grains of cream of tartar finely powdered ; add to them a piece of alum the size of a“ cherry stone and boil them with a gill of soft water in an earthen vessel, slowly, for half an hour. Then strain it through muslin, and keep it tightly corked in a phial. If a little alcohol is added it will keep any length of time. YELLOW COLORING.