FoodNetArchive

The bride's cook book

1915

Page 97 · 8 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.
To one cup of fruit juice add one cup of honey✪ Honey Jelly. Boil from 15 to 20 minutes. It is very necessary to be careful in the boiling, otherwise the jelly will taste of caramel, the product formed when honey is burned. APPLE BUTTER 1 Gallon Apples, Peeled and Sliced 1 Quart Honey 1 Quart Honey Vinegar 1 Heaping Teaspoon Ground Cinnamon✪ Apple Butter Cook several hours, stirring often to prevent burning. If the vinegar is very strong, use part water. Stem and wash the fruit, put in a pre- serving kettle over gentle heat till the juice begins to come from the^ grapes, then add the syrup and stir till it melts; bring to a boil and boil fast until a little will jelly when allowed to get cold. Put into clean, dry, warm jars and cover. GOOSEBERRY CHEESE 6 Pounds Gooseberries % Pound of Syrup (Equal Weight Com Corn Syrup and Sugar)✪ Gooseberry Cheese Wash and pick the gooseberries. Put in large pan with about a teacupful of water, just enough to keep them from sticking; stir occasionally and cook till quite soft. Rub through a sieve, measure and weigh the pulp, replace in a clean pan and pour the syrup over it. Boil about forty minutes until a little tried in a saucer will set quite firmly; put into small pots and cover. Conserves in which skin and seeds are rejected are most wholesome for children as a spread. SPICED APPLES Peel the apples thinly and core. Have ready a boiling syrup made of equal weights of corn syrup and sugar; add one-half ounce of ground cinnamon, ground allspice or cloves✪ Spiced Apples. Put the ap- ples in the boiling syrup and cook gently until soft. Place in a jar, pour the syrup over and cover down at once. 126 BRIDE'S COOK BOOK APPLE JAM 4 Pounds of Apples 4 Pounds of Syrup (Equal Weights of Corn Syrup and Sugar) 2 Lemons % Ounce of Ground Ginger 6 Cloves 1 Winegiassful of Brandy or Whiskey✪ Apple Jam Peel and core the apples and slice them; place in a preserving kettle with the syrup, the rind and juice of the lem- ons, the ginger and cloves. Boil from one and a half to two hours. Five min- utes before taking off add the liquor. Put in a stone jar and cover down. The spirit is not necessary unless the jam is to be kept long. A CHEAP AND EXCELLENT JAM OF APPLE AND LEMON 1 Pound of Apples % Pound of Syrup (Equal Weights of Corn Syrup and Sugar) 1 Lemon✪ A Cheap and Excellent Jam of Apple and Lemon Any Quantity in Above ProportlMi Stew the apples until they become a pulp, then add the syrup. Grate the lemon rind, adding it and the juice to the apple pulp. Cook gently for forty-five minutes. The apples must be good cook- APPLE JAM 1 Pound of Apples % Pound of Syrup (Equal Weights H Syrup and Sugar) 1 Lemon Place the apples in a jar standing in a saucepan of water, and stew until the apples are tender. Grate the lemon peel; add the syrup and lemon peel to the ap- ples and boil gently until thick, then add the lemon juice and boil up again. Put the jam into jars in the usual manner. 127 Beverages PREPARATION OF COFFEE In the preparation of coflfee the follow- ing rules should always be observed: 1 — To make coffee to perfection, you must use one tablespoonful of good cof- fee for each cup and one for the pot. 2 — The water must be fresh drawn from the faucet and let come to a boil, because water that has once been boiled has lost a large amount of the air or oxygen it contains.