The home cook book

Selection of Fruit — Boiling — Steaming — Small Fruits — Storing — Winter Preserves— Apple Jelly — Apple Ginger — Blackberry Jam — Brandied Cherries — Crab-Apple Jelly — Cranberry Catsup — Spiced Cranberries — Raisin and Cranberry Jam — Spiced Currants or other Fruit — Currant Jelly — Fig Marmalade — Preserved Figs — Spiced Gooseberries — Spiced Grapes— Grape Jelly — Citron Melon Preserve — Orange Jelly — Orange Juice and Yellow — Orange-and-Lemon Marmalade — Mixed Marmalade — Ginger-Root Pears — Spiced Pears — Spiced Peaches — Peach Marmalade — Spiced Blue Plums — To Preserve Pumpkins for Winter Use — Grated Quinces — Raisin Jam — Black Raspberry Jam — Red Raspberry Jam — Strawberry Jam — Sun Preserves— Tomato Jam — Tutti-Frutti ........ 352 XXXIV.— PICKLES AND CATSUPS Swieet Pickles — Syrup for Sweet Pickles — Sweet Apple Pickles — Sweet Beet Pickles — Sweet Cantaloupe Pickles — Sweet Peach Pickles — Sweet Pear Pickles — Sweet Damson Plum Pickles — Sweet Prune Pickles — Sweet Strawberry Pickles — Sweet Watermelon Pickles — Home-Made Catsups — Cucumber Catsup — Currant Catsup — Gooseberry Catsup — Ripe Grape Catsup — Mushroom Catsup — Tomato Catsup — Red Tomato Catsup — Walnut Catsup— Worcestershire Catsup— To Pickle Cauliflower— Chilli Sauce Chow-Chow — Chow-Chow Pickle — India Chutney — Stuffed Cucumbers Yellow Cucumber Pickle— Mango Pickles— Pepper Mangoes— Mustard Pickle — Nasturtium Seeds — Piccalilli — Green Tomato Pickle . . . 366 Boiled Coffee— To Clear Coffee— Drip Coffee— Black Coffee— Turkish Coffee — To Make Tea— Cool Beverages for Summer Days — Iced Coffee — Iced Tea — Summer Cocoa — Iced Cocoa — Lemonade — Apollinaris Lemonade — Sherry Lemonade— Egg Lemonade — The Making of Fruit Syrups or Shrubs —Cherry Syrup— Chocolate Syrup— Currant Shrub — Grape Shrub— Lemon Syrup— Pineapple Syrup— Raspberry Syrup— Strawberry Syrup— Grape- Juice— Flavor and Quality in Grape-Juice- Uses of Grape-Juice — Food Value of Grape-Juice — Grape-Juice and Egg — Grape Nectar — Grape Punch —Grape Wine — My Lady's Wine— Cider Cup— Dandelion Wine — Eggnog —A Child's Eggnog— Egg Wine— Ginger Punch— Milk Punch— Mint Julep —Passover Wine— Root Beer— Royal Shrub— Strawberry Punch— Summer Zephyr — Wassail Bowl — Whips . . . . . , .376 XXXVI.— GRUELS, BROTHS, CORDIALS To Make Gruels— Barley Water— Old-Fashioned Beef Tea— Quick Beef Tea- Caudle— Chicken Broth — Mutton Barley Broth— Blackberry Cordial— Flaxseed Tea or Lemonade — Hoarhound Cough Syrup — Jelly Water — Slippery Elm Bark Tea ........... 399 XXXVII.— ITEMS OF VALUE Mixing Ingredients One at a Time— The Beneficent Pan of Hot Water- Appearance of Meats — To Make Tough Meat Tender — When Salt Should be Added in Cooking Meat — Advantage of a Variety of Seasonings — How to Dry Herbs — Powders of Savory Herbs — About Pepper— As to Sauces — Ratio of Raw to Cooked Chicken — Milk for Custard — Keeping Milk and Butter— Butter Paddles— To Help in Whipping Cream— Cold Eggs for Beating — To Choose Macaroni — Radishes with Rice — When Pies Overflow— To Prevent Soggy Crust — Do Not Use Melted Butter in Cake — To Prevent Hasty Browning— Frying Doughnuts — To Brown Buckwheat Cakes without Molasses— Uses of a Pinch of Salt — Bread and Cracker Crumbs — To Save after Scorching— To Destroy Smell of Cooking Cabbage, etc.