The art of German cooking and baking

1 lb. of raspberries % lb. of blue, peeled plums % lb. of large, red, stoned 10 medium sized peaches cherries 10 apricots 6 lbs. of sugar 10 good preserving pears Preparation: The fruit must be ripe but not soft. Take each fruit as it appears in the market, clean it and put into a large jar. For instance, if strawberries are in the market, prepare these, wash and drain them, put them first into the jar with % lb. of sugar and 1/2 pt- of arrack. Close the jar well and if it is a stone jar, tie it up well. Continue to put in the rest of the fruit as it comes and use the rest of the sugar and arrack, closing the jar or can well every time. Peaches, pears and apricots must be peeled and quartered before they are put in and pears should be boiled partly done in sugar and water. Remarks: After the fruit has all been used, the juice may be used for pudding sauce. Preserved Vegetables. No. 66— ASPARAGUS. Asparagus To 1 qt. of water 1 tsp. of salt Preparation: Take nice, white, thick stalks of asparagus, peel carefully and cut into small pieces that will fit into a jar. Economy jars may be used for asparagus. Pack the asparagus with heads downward into the jars. Mix 1 teaspoonful of salt into each qt. of water and fill up the jars with this salt water. Close the jars and place them into a. wash boiler with cold water enough to cover the jars by 1 inch. Place a cloth on the bottom of the boiler, if it has no tray, cover the boiler and boil for 3 hours. After that, take out the jars, dry them and keep them in a cool, airy place. No. 67— WAX BEANS No. 1. Wax beans 1 qt. of water 1 stick of cinnamon 3 cloves Salt water V2 cup of sugar % cup of vinegar Preparation : Wash the beans, string and slice them, and boil until .tender in boiling salt water. Drain the water off and pack them into the jars. Boil the water, vinegar, sugar, cinnamon and cloves a few minutes, skim and pour it over the beans boiling hot. Close the jars tightly and place them upside down to test the covers and rubbers. Remarks : The syrup should have quite a sweet-sour taste. The jars must be well filled with the beans. —SSI- No. 68— WAX BEANS No. 2. Young wax beans To 1 qt. of water 1 tsp. of salt Preparation: The beans must be very tender. String the beans and leave them whole. Wash them and fill the jars with them. Mix the salt water and pour over the beans, close them and boil them in a covered wash boiler as before, for 3 hours. Then take out the jars, which may be Economy jars, and test the covers. If some of them are not tight, put on others and place the jars into the boiler to boil 15 minutes longer. No. 69— GREEN BEANS. Very young, green beans To every qt. of cold water, 1 tsp. of salt. Preparation: The preparation of these beans is the same as that of wax beans No. 2, see No. 68, Wax Beans No. 2. No. 70— SALTED GREEN BEANS. Green beans Salt Preparation: Wash, string, and slice the beans, and pack in layers with salt into stone jars. Each layer of beans must be stamped down with a wooden . pestle. Through this process some juice will collect on the beans when they are all in. Now place a white piece of muslin on them, a little board weighted with a stone on top of that and keep them cool. When using, soak them in water to take out some of the salt. Look to it that there is no mould forming on them. The cloth, board and stone must be cleaned occasionally. No. 71— YOUNG CARROTS. Young carrots For pickling, to each qt. of water, Salt water for cooking 1 tsp. of salt