The art of German cooking and baking

Preparation: The young carrots should be of a uniform size. Clean and wash them, put them into boiling salt water until they are partly done, pour them into a colander and drain off the water. Place them in Economy jars, the first layer must have the points up and the second layer the points down. Make the jars % full and pour on the cooled salt water in the proportions given above, close the jars tightly and boil them for 11/2 hours in a boiler, as stated before. No. 72— RED BEETS. 2 tbsps. of caraway seeds 3 tbsps. of horseradish pieces 1 pt. of vinegar % cup of sugar 2 tsps. of salt 5 lbs. of red beets Preparation: Clean the beets, boil until tender in boiling water, skin them and slice them about %o inch thick into a stone jar. Strew caraway seeds on every layer and place the pieces or slices of horse radish between each layer. Boil the vinegar with salt and sugar and when cold, pour it over the beets to well cover them, tie up the jar or close the can well. No. 73— GREEN PEAS. Green peas To every qt. of cold water, 1 tsp. of salt Preparation: Shell the peas, wash them and put into Economy jars. Boil the salt water, cool it and fill the jars with it. Close the jars and boil in a covered wash boiler for 3 hours. Then take them out, dry them and test the jar covers. If these are not tight, put on other covers and boil the jars for 1/^ hour longer. The peas must not be yellow but tender and sound. If there are bad ones among them, they must be carefully selected or the preserves will not keep. No. 74^CORN. Very fresh corn Juice from the corn cobs Preparation: Cut the kernels from the cobs and put into the jars, press the juice out of the cobs and pour it over the corn. Close the jars and boil in a covered washboiler for 5 hours. After cooling, take out the jars, test them as to the rubbers and covers, close them up tightly and treat them as in No. 1. Covers that are not tight must be replaced by others and the jars put back into the boiler to cook another 15 minutes. Remarks: Everything must be very clean. No. 75— WHOLE TOMATOES. Nice, medium sized tomatoes To every qt. jar full of tomatoes Fresh water 1 tsp. of salt Preparation: Dip the tomatoes into boiling water for 1 minute and skin them, put into Economy jars. Strew the salt into the jar and fill it with cold water. Close the jars and boil them in a covered boiler for 1 hour. The water in the boiler must be % inch above the jars. No. 76— PICCALILLI. Vinegar water 4 cups of sugar 7 cups of vinegar 1 pk. of green tomatoes About 1 cup of salt 10 cents worth of small onions 5 cents worth of mixed spices Preparation: Slice the tomatoes and strew with 1 cup of salt. Peel the onions and put into salt water. Let both tomatoes and onions stand until the next day. Now take both out of the salt water and bring them to boil in weak vinegar water. When that turns yellow, strain it, put the tomatoes and onions back into the kettle, add sugar, 7 cups of vinegar and spices and boil until nearly done. Fill into cans or stone jars and close them tightly. —356— No. 77— TOMATO MARMALADE. Tomatoes Sugar Preparation: Put the tomatoes into boiling water for one minute, skin them, slice thin and bring slowly to a boil. Boil to a marmalade, stirring constantly. When you think it is thick enough, mix in the sugar and boil 15 minutes more. Put into jelly glasses and tie them up well. Remarks: If you like, the tomatoes may be pressed through a sieve before the sugar is added. No. 78— PLAIN TOMATOES FOR SOUP. Tomatoes Preparation : Peel the tomatoes, boil until tender and fill into jars. Close tightly and put in a dry, cool place. No. 79— SWEET TOMATOES. 1 lb. of tomatoes Vi slice of lemon 3 cloves Vz lb. of sugar % cup of water 1 stick of cinnamon