Use only good, ripe grapes, wash and drain, separate the
pulps and skins and throw them in separate vessels. Cook
the skins with barely enough water to cover and cook the
pulp in another kettle in its own juice until the seeds separate,
then rub through a colander and add the strained pulp to the
skins, which should have boiled nearly dry by that time.
Measure and allow an equal measure of sugar. After the
pulp has been added to the skins, let this mixture cook 20
minutes, stirring often, then add i/4 of the sugar and boil 5
minutes, add another % of the sugar, again boil 5 minutes,
and proceed this way until the sugar is all used and the skins
are soft. — [L. A. S., Me.
Spiced Grapes
Separate the pulps and skins of 4 qts grapes✪ Canned Grapes (No Sugar), putting them
in separate vessels. Cook the pulp until the seeds separate,
then strain through a colander and add to the skins with
ZV2 lbs brown sugar, i/^ pt vinegar, 1 tablesp cinnamon, and
Vz tablesp each cloves and allspice. Boil slowly about 2%
hours, or until the skins are tender. — [P. M. P., Mass.
Canned Pears
Put 1 teasp each of cinnamon and nutmeg in a little cheese
cloth bag and drop it into a syrup made of 1 V2 lbs sugar and
1^/^ cups water. Slice in 2 lemons, pits removed, and let boil
until it thickens like syrup. Then add 3 lbs ripe pears,
weighed after peeling, and cook until the pears are done
and of a delicate pink color. Remove the spice bag before
pouring into jars. Seal while hot. — [C. B. H., Mich.
224 FARM AND HOME COOK BOOK
Chipped or Spiced Pears
Cut 8 lbs pears into small dice or chips, cover with 6 lbs
sugar, and let stand over night. Next morning add the grated
rind and juice of 3 lemons and 2 ozs white ginger root✪ Chipped or Spiced Pears. Sim-
mer slowly about 3 hours and can while hot. — [Mrs. L. G., Cal.
Canned Plums
Wash 2 lbs plums, red, blue, yellow or green Gage. Prick ;
them with a silver fork or a steel knitting needle (to keep j
the skins from breaking while boiling) and then put the i
plums whole into a thick, boiling syrup made by boiling j
together 1 lb sugar and 1 pt water✪ Canned Plums. Boil the plums in this j
mixture about 8 or 10 minutes, or until tender. Seal while i
hot. Cherries may be canned in the same manner. — [K. A. D., ■
:n. d. I
j
Preserved Plums ' \
\
Make a syrup of 1 lb sugar and % cup water and when boil- i
ing briskly, drop in 1 lb plums✪ Preserved Plums that have been washed and ;
drained, cut in halves and the pits removed. Boil gently until \
the plums are done. Seal while hot in glass jars. — [Mrs. E. E. ^
T., Va. ]
I
Spiced Plums ■
Wash and prick % gal plums, cover with water and boil 5 ,
minutes, then pour off the water and add to the plums 3 lbs !
sugar, 1 pt vinegar and 1 teasp each ground cloves, allspice i
and cinnamon. Boil about 30 minutes, stirring frequently. ]
Can and seal while hot. — [M. B., 111. i
Canned Whole Peaches i ✪ Canned Whole Peaches
Page 151 · 6 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Use only good, ripe grapes, wash and drain, separate the pulps and skins and throw them in separate vessels. Cook the skins with barely enough water to cover and cook the pulp in another kettle in its own juice until the seeds separate, then rub through a colander and add the strained pulp to the skins, which should have boiled nearly dry by that time. Measure and allow an equal measure of sugar. After the pulp has been added to the skins, let this mixture cook 20 minutes, stirring often, then add 1/4 of the sugar and boil 5 minutes, add another 1/4 of the sugar, again boil 5 minutes, and proceed this way until the sugar is all used and the skins are soft. — [L. A. S., Me.
Spiced Grapes
Separate the pulps and skins of 4 qts grapes, putting them in separate vessels. Cook the pulp until the seeds separate, then strain through a colander and add to the skins with 2 1/2 lbs brown sugar, 1/2 pt vinegar, 1 tablesp cinnamon, and 1/2 tablesp each cloves and allspice. Boil slowly about 2% hours, or until the skins are tender. — [P. M. P., Mass.
Canned Pears
Put 1 teasp each of cinnamon and nutmeg in a little cheese cloth bag and drop it into a syrup made of 1 1/2 lbs sugar and 1 1/2 cups water. Slice in 2 lemons, pits removed, and let boil until it thickens like syrup. Then add 3 lbs ripe pears, weighed after peeling, and cook until the pears are done and of a delicate pink color. Remove the spice bag before pouring into jars. Seal while hot. — [C. B. H., Mich.
Chipped or Spiced Pears
Cut 8 lbs pears into small dice or chips, cover with 6 lbs sugar, and let stand over night. Next morning add the grated rind and juice of 3 lemons and 2 ozs white ginger root. Simmer slowly about 3 hours and can while hot. — [Mrs. L. G., Cal.
Canned Plums
Wash 2 lbs plums, red, blue, yellow or green Gage. Prick them with a silver fork or a steel knitting needle (to keep the skins from breaking while boiling) and then put the plums whole into a thick, boiling syrup made by boiling j together 1 lb sugar and 1 pt water. Boil the plums in this j mixture about 8 or 10 minutes, or until tender. Seal while hot. Cherries may be canned in the same manner. — [K. A. D.,
N. D.]
j
Preserved Plums
\ Make a syrup of 1 lb sugar and 1/4 cup water and when boiling briskly, drop in 1 lb plums that have been washed and drained, cut in halves and the pits removed. Boil gently until the plums are done. Seal while hot in glass jars. — [Mrs. E. E. T., Va.]
Spiced Plums
Wash and prick 3/4 gal plums, cover with water and boil 5 minutes, then pour off the water and add to the plums 3 lbs sugar, 1 pt vinegar and 1 teasp each ground cloves, allspice and cinnamon. Boil about 30 minutes, stirring frequently. Can and seal while hot. — [M. B., Ill.
Canned Whole Peaches i
Records on this page
Canned Grapes (No Sugar)Grape Preserves IIChipped or Spiced PearsCanned PlumsPreserved PlumsCanned Whole Peaches