APPLE BUTTER Wash the apples and cut in eighths. Cook them in small amount of water until they are tender. Put them through a sieve. To each cup of pulp add 4 cup of sugar and cook the mixture until it is thick and clear. If the apples lack flavor, a small amount of lemon juice✪ Apple Butter and grated rind or spices may be added to taste. Fill glasses, seal, label, and store.* TOMATO CONSERVE 5 pounds ripe tomatoes 1 orange 4 pounds white sugar 1 lemon Y% box seedless raisins 14 pound English walnut meats (chopped)✪ Tomato Conserve Plunge tomatoes into boiling water, drain, peel, add sugar. Cook 114 hours over slow fire. Add raisins, orange, lemon cut in small pieces. Cook !% hour longer. Add nut meats just before removing from fire. Cool, fill glasses, seal, label, and store.” YELLOW TOMATO PRESERVES 1 pound yellow pear tomatoes 2 ounces preserved ginger 1 pound sugar 2 lemons, sliced✪ Yellow Tomato Preserves Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed. Add sugar, cover, and let stand overnight. Pour off sirup and boil until quite thick; skim, then add tomatoes, ginger, and lemons (seeds removed). Cook until tomatoes have a clarified appearance. Cool, fill glasses, seal, label, and store.* * General Directions, p. 744. iAP TER 53 PICKLES AND RELISHES Pickles or relishes may be stored in covered crocks or sealed in jars. APPLE CATSUP Sour apples 1 teaspoon mustard 1 cup sugar 2 teaspoons cinnamon 1 teaspoon pepper 1 tablespoon salt 1 teaspoon cloves 2 onions, finely chopped 2 cups cider vinegar Wipe, quarter, pare, and core apples. Cover with boiling water, bring to boiling point, and simmer until soft, when nearly all the water should be evaporated; then rub through a sieve (to make 1 quart pulp✪ Apple Catsup). Mix other ingredients and add to pulp. Bring to boiling point and simmer 1 hour. Bottle, cork, and seal while hot. SPICED CELERY 6 bunches celery 1 teaspoon mustard 15 tomatoes 1 teaspoon clove 1 red pepper : 1 teaspoon allspice 2 cups sugar 1 teaspoon cinnamon 2 tablespoons salt 1 teaspoon celery seed 1% cups vinegar✪ Spiced Celery Cut off roots and leaves of celery, separate stalks, and chop. Wipe, peel, and chop tomatoes. Wipe and chop pepper. Mix dry ingredients and add vinegar. Combine mixtures, put in preserving kettle, bring to boiling point, and simmer 1% hours. Fill jars to overflow and adjust covers. 756 THE BOSTON COOKING-SCHOOL COOK BOOK CHILI SAUCE I 12 medium-sized ripe tomatoes 1 tablespoon salt 1 pepper, finely chopped 2 teaspoons clove 1 onion, finely chopped 2 teaspoons cinnamon 2 cups vinegar 2 teaspoons allspice 3 tablespoons sugar 2 teaspoons grated nutmeg✪ Chili Sauce I Peel tomatoes and slice. Put in a preserving kettle with remain- ing ingredients. Heat gradually to boiling point, and cook slowly 2% hours. CHILI SAUCE II 12 medium-sized tomatoes 2 tablespoons salt 4 onions 2 tablespoons celery seed 2 red peppers 44 cup brown sugar 2 cups vinegar✪ Chili Sauce II Wipe and peel tomatoes and cut in 14-inch slices, crosswise. Put in preserving kettle and add onions peeled and chopped, peppers chopped, and remaining ingredients. Bring to boiling point and simmer 3 hours. TOMATO CATSUP 8 quarts ripe tomatoes 1 tablespoon mace Y cup salt 1 tablespoon celery seed 2 cups sugar 2 tablespoons cinnamon 1 tablespoon cayenne 2 quarts vinegar✪ Tomato Catsup Cut tomatoes in pieces, add other ingredients, and cook slowly until reduced 4% (about 2 hours). Strain, reheat, and seal. If desired, add 6 cloves garlic with spices. CORN RELISH 11% dozen ears corn 2 cups sugar 1 small cabbage 1 cup flour 1 bunch celery ¥ cup salt 4 onions V teaspoon mustard 2 green peppers Y4 teaspoon cayenne 2 quarts vinegar ¥% teaspoon turmeric

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APPLE BUTTER Wash the apples and cut in eighths. Cook them in small amount of water until they are tender. Put them through a sieve. To each cup of pulp add 4 cup of sugar and cook the mixture until it is thick and clear. If the apples lack flavor, a small amount of lemon juice and grated rind or spices may be added to taste. Fill glasses, seal, label, and store.* TOMATO CONSERVE 5 pounds ripe tomatoes 1 orange 4 pounds white sugar 1 lemon Y% box seedless raisins 14 pound English walnut meats (chopped) Plunge tomatoes into boiling water, drain, peel, add sugar. Cook 114 hours over slow fire. Add raisins, orange, lemon cut in small pieces. Cook !% hour longer. Add nut meats just before removing from fire. Cool, fill glasses, seal, label, and store.” YELLOW TOMATO PRESERVES 1 pound yellow pear tomatoes 2 ounces preserved ginger 1 pound sugar 2 lemons, sliced Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed. Add sugar, cover, and let stand overnight. Pour off sirup and boil until quite thick; skim, then add tomatoes, ginger, and lemons (seeds removed). Cook until tomatoes have a clarified appearance. Cool, fill glasses, seal, label, and store.* * General Directions, p. 744. iAP TER 53 PICKLES AND RELISHES Pickles or relishes may be stored in covered crocks or sealed in jars. APPLE CATSUP Sour apples 1 teaspoon mustard 1 cup sugar 2 teaspoons cinnamon 1 teaspoon pepper 1 tablespoon salt 1 teaspoon cloves 2 onions, finely chopped 2 cups cider vinegar Wipe, quarter, pare, and core apples. Cover with boiling water, bring to boiling point, and simmer until soft, when nearly all the water should be evaporated; then rub through a sieve (to make 1 quart pulp). Mix other ingredients and add to pulp. Bring to boiling point and simmer 1 hour. Bottle, cork, and seal while hot. SPICED CELERY 6 bunches celery 1 teaspoon mustard 15 tomatoes 1 teaspoon clove 1 red pepper : 1 teaspoon allspice 2 cups sugar 1 teaspoon cinnamon 2 tablespoons salt 1 teaspoon celery seed 1% cups vinegar Cut off roots and leaves of celery, separate stalks, and chop. Wipe, peel, and chop tomatoes. Wipe and chop pepper. Mix dry ingredients and add vinegar. Combine mixtures, put in preserving kettle, bring to boiling point, and simmer 1% hours. Fill jars to overflow and adjust covers. 756 THE BOSTON COOKING-SCHOOL COOK BOOK CHILI SAUCE I 12 medium-sized ripe tomatoes 1 tablespoon salt 1 pepper, finely chopped 2 teaspoons clove 1 onion, finely chopped 2 teaspoons cinnamon 2 cups vinegar 2 teaspoons allspice 3 tablespoons sugar 2 teaspoons grated nutmeg Peel tomatoes and slice. Put in a preserving kettle with remain- ing ingredients. Heat gradually to boiling point, and cook slowly 2% hours. CHILI SAUCE II 12 medium-sized tomatoes 2 tablespoons salt 4 onions 2 tablespoons celery seed 2 red peppers 44 cup brown sugar 2 cups vinegar Wipe and peel tomatoes and cut in 14-inch slices, crosswise. Put in preserving kettle and add onions peeled and chopped, peppers chopped, and remaining ingredients. Bring to boiling point and simmer 3 hours. TOMATO CATSUP 8 quarts ripe tomatoes 1 tablespoon mace Y cup salt 1 tablespoon celery seed 2 cups sugar 2 tablespoons cinnamon 1 tablespoon cayenne 2 quarts vinegar Cut tomatoes in pieces, add other ingredients, and cook slowly until reduced 4% (about 2 hours). Strain, reheat, and seal. If desired, add 6 cloves garlic with spices. CORN RELISH 11% dozen ears corn 2 cups sugar 1 small cabbage 1 cup flour 1 bunch celery ¥ cup salt 4 onions V teaspoon mustard 2 green peppers Y4 teaspoon cayenne 2 quarts vinegar ¥% teaspoon turmeric

Boston Cooking-School cook book