The art of German cooking and baking

2 pieces of ginger Preparation: Put the medium sized, red tomatoes into boiling water for a minute and skin them. Boil the sugar, water, cloves, cinnamon and ginger 1 minute, skim, add the tomatoes and boil slowly until they are tender but not too soft. Fill them carefully into the jars. Boil the syrup thick, pour it over the fruit and close the jars tightly. Treat the jars as in No. 1 and store them in a cool, dry place. No. 80— TOMATO CATSUP. 1 pk. of tomatoes % tsp. of ground allspice 1 tsp. of ground, black pepper 3 large onions % tsp. of red pepper 2 tbsps. of sugar % tsp. of ground cloves Salt to taste Preparation: Peel and slice nice, ripe tomatoes, add the spices and boil until thick. Strain thru a fine sieve, put it back into the kettle, boil until of the consistency of thick cream, fill into bottles and when cold, cork them well. No. 81— RHUBARB. Rhubarb Preparation: Skin the rhubarb, cut into small pieces and pack into jars or bottles. Close them well and boil in a covered wash boiler with a tray or cloth on the bottom for 45 minutes. The water is put into the boiler cold and must be % inch above the jars or bottles. When they are cooled off, take them out, test the covers, treat them as in No. 1. Before using the contents, put sugar in and boil it a little, then serve cold. —357— No. 82— RHUBARB MARMALADE. Sugar Rhubarb Preparation: Skin the rhubarb, cut into small pieces, bring slowly to boil in a little water, stirring constantly until it thickens. Add sugar, fill it into jars and close them up tightly. No. 83— SAUERKRAUT. Firm, white cabbage heads Salt Pepper-corns Preparation: Remove the bad outer leaves, cut the cabbage in halves, cut out the heart, slice the cabbage in fine shreds and put into a clean barrel or stone jar. First place whole cabbage leaves over the 'bottom of the jar or barrel, pack on a layer of sliced cabbage, strew it with salt and pepper-corns, pack on another layer and so on until the cabbage is all used up. Stamp it down firmly so the liquor will cover the cabbage, then cover it with a clean piece of white muslin, a board and a stone to- hold it down. Look after it occasionally and clean the cloth, board and stone. After the cabbage has fermented enough, which you will know by its sour odor, put it into a cool place. No. 84— PARSLEY. Green parsley Salt Preparation: Wash the parsley, cut off the stems and wipe dry. Pack in layers with salt into jars, close the jars tightly and keep them like preserves. Remarks: When using, soak in water to take out some of the salt and close the jar well every time. No. 85— TO KEEP RED AND WHITE CABBAGE. Cabbage heads Paper Twine Preparation: The cabbage heads must be firm. Remove all bad leaves, tie the heads in paper and hang them up in the cellar. They will keep all winter. No. 86— PARSLEY, CARROTS, CELERY AND BORAGE FOR THE WINTER. Firm parsley roots Firm borage Firm carrots Firm celery roots Fine, dry sand Preparation : The sand must be fine and dry. Pour it into the cellar on the cement floor or into a box. Cover each vegetable with it. In this way they will keep all winter. —358 — No. 87— TO PRESERVE PEARL ONIONS. Onions Salt Vinegar Preparation: Salt the onions well and leave in the salt for 8 to 10 days, peel and partly cook them in vinegar. Put them into jars with sufficient salt to cover them and close the jars well. No. 88— CHAMPIGNONS OR MUSHROOMS. 3 lbs. of champignons 1 qt. of water 2 qts. of water 2 tbsps. of salt 2 tbsps. of vinegar Preparation: There are forest champignons and manure champignons. The former are whiter and easily turn soft. They grow wild while the latter are cultivated.