FoodNetArchive

The bride's cook book

1915

Page 96 · 9 recipe records on this page

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
(Makes Ij^ cups of conserve.) PRUNE BUTTER 10 Prunes 2 Teaspoons Lemon Juice 1 Tablespoon Corn Syrup •/s Cup Nut Meats '/s Teaspoon Salt Soak the prunes in water for a few hours before cooking. Cook slowly until very tender. Sweeten with corn syrup just before removing from the fire. Re- move stones; rub prunes through coarse sieve; add lemon juice, salt and chopped nut meats. (Makes ^ cup — enough for 15 large, or 30 small sandwiches.) DRIED APRICOT CONSERVE Yz Pound (1 2-3 Cups) Dried Aprleots 2 Cups Cold Water✪ Plum Conserve 1 Cup Raisins Juice 1 Lemon 1 Orange 1/2 Cup Nutmeats 1 Cup Light Corn Syrup Soak apricots over night in cold water. When soaked add raisins, lemon juice, orange sliced very thin and cut in small pieces, and corn syrup. Bring to boiling point and simmer for about an hour and a quarter. Add nuts 15 minutes before taking from fire. (Makes 1% quarts.) APRICOT BUTTER Vz Cup Dried Apricots, Soaked and Drained 2 Tablespoons Orange Juice 1/2 Cup Ground Cocoanut 1/2 Cup Chopped Nuts 1 Tablespoon Lemon Juice Vz Teaspoon Grated Lemon Rfnd Yz Teaspoon Grated Orange Rind Pu✪ Apricot Buttert fruit, cocoanut and nuts through food chopper; mix well with lemon juice, orange juice and grated rind. (Makes 1 cup — enough for 30 sandwiches.) 125 BRIDE'S COOK BOOK FRUIT BUTTER SPECIAL RECIPES *A Cup Drained Cooked Prunes ^ Cup Figs •/2 Cup Raisins ■A Cup Dates Y4. Cup Nut Meats V Tablespoon Lemon Juice 2 Tablespoons Prune Juice >4 Teaspoon Salt Wash fruit, seed dates and raisins; put all fruit and nuts through a food chopper. Add lemon juice, prune juice and salt. Mix well. (Makes 1 cup — enough for 36 sandwiches.) ORANGE HONEY % Cup Corn Syrup Ya Cup Sugar •-'4 Cup Water •/i Cup Orange Juice Yz Cup Finely Chopped Orange Peel✪ Orange Honey Boil the corn syrup, sugar, and orange juice together, until the syrup spins a GRAPE JAM thread. Add the finely chopped orange peel from which white portion has been removed. Bring to boiling point. Cool. (Makes 1 cup honey — enough for 36 small sandwiches.) RHUBARB JAM 6 Pounds of Rhubarb 6 Pounds of Syrup (3 Pounds Corn Syrap to 3 Pounds Sugar) 2 Ounces of Root Ginger✪ Rhubarb Jam Peel rhubarb and weigh after peefing; cut in pieces about two inches long and put in a preserving kettle with the syrup and the ginger, which must be bruised and tied in a muslin bag. Leave this for three days, stirring gently each day to dissolve the sugar. Strain the liquor from the fruit the third day, boil and pour the syrup over the fruit while hot. Let it stand again for three days without stir- ring, then pour all into a preserving ket- tle, taking the ginger bag out; boil from half to three-quarters of an hour after it comes to a boil. Pour into clean, dry jars and cover. 1 Pound of Unripe Grapes % Pound of Syrup (Equal Weight Com Syrup and Sugar) Regulate Quantity by this Scale FRUIT AND PEANUT BUTTER % Cup Dates »4 Cup Figs yiz Cup Peanut Butetr Va Teaspoon Salt V/z Tablespoon Lemon Juice 14 Cup Raisins 2 Tablespoons Light Corn Syrup✪ Fruit and Peanut Butter Wash fruit; seed dates and raisins; put all fruit and nuts through a chopper. Add lemon juice, prune juice and salt. Mix well. (Makes 1^4 cups — enough for 40 sandwiches.) HONEY JELLY ✪ Honey Jelly