Suggestions and recipes for preserves, jellies and pickles. For jelly select your fruit before it is too ripe, as the flavor will then be much better. Put it on the stove and bring to a heat, to facilitate the easy extraction of the juice. Have a funnel-shaped bag made of flannel, to strain the juice through. The first time it is strained use a wire sieve with a revolving wire to crush the fruit. The juice should always be strained twice, and the second time if the flannel bag is used, and it is allowed to hang over night and drip, it will be much clearer. Put on the juice over a good fire and allow it to come to a heat, then add the sugar, which should be first heated in the oven. Boil rapidly in a pan with a very large bottom, so that as much surface can be on the stove as possible. If it is desired that the color be light add a little gelatine. From fifteen to twenty minutes is long enough to boil it, but it should not stop boiling during this time. Better success will probably be had if the jelly is cooked in small quantities. After pouring the jelly in glasses set in the hot sun until set, and then cover with melted paraffine. If corn starch be put in the juice before adding the sugar it will make it clearer. Use two teaspoonfuls in two tablespoonfuls of water, to three pints of juice. A teaspoonful of sugar on top of jelly, in the glass, prevents moulding. (To one pint of juice l^lbs. sugar). Preserves. Small stone jars are best for preserves. If glass jars are used they should be wrapped in paper to exclude the light. To prevent pre- serves from sugaring add a little tartaric acid after they are cooked. Pickles. Cider vinegar is best for pickles. If vinegar is too strong dilute I32 THE HOTEL ST. FRANCIS COOK BOOK it with water. The pickles should be tightly sealed to prevent the air reaching the vinegar, as this kills it. The vinegar should always be poured on hot, just as it comes to the first scald — never allowing it to boil. Never put up pickles in anything that has held grease; and never let them freeze. If pickles are put into brine it should be strong enough to bear an egg. To make the brine, use a heaping- pint of salt to each gallon of water. Put the pickles in bottles, and seal while the brine is hot. A half bushel of grape leaves added to the barrel of salt pickles will keep them sound and firm. A slice of horseradish added to each jar or bottle of vinegar pickles will keep the vinegar clear. MAY 11 BREAKFAST LUNCHEON Fresh raspberries with cream Sardines in oil Boiled eggs Chicken broth in cups Buttered toast Fried tomcods, Tartar sauce English breakfast tea Broiled honeycomb tripe, Chili sauce* Browned mashed potatoes Field and beet salad Lemon meringue pie Coffee DINNER Potage sante Crab meat, Suzette Roast ribs of beef, Yorkshire pudding Stewed corn French peas Chiffonnade salad Grapefruit coupe Assorted cakes Coffee Broiled honeycomb tripe, Chili sauce. Roll four pieces of well seasoned boiled tripe in oil, then in fresh bread crumbs, and then broil. Heat one-half bottle of Chili sauce, pour on a platter and lay the tripe on top. Preserves. Amount of fruit required. Seven and one-half pounds of cherries and seven and one-half pounds of sugar will make one gallon of preserves. Fourteen pounds of berries and fourteen pounds of sugar will make five quarts of jam.

AI-modernized reading of the original text

Suggestions and recipes for preserves, jellies and pickles. For jelly select your fruit before it is too ripe, as the flavor will then be much better. Put it on the stove and bring to a heat, to facilitate the easy extraction of the juice. Have a funnel-shaped bag made of flannel, to strain the juice through. The first time it is strained use a wire sieve with a revolving wire to crush the fruit. The juice should always be strained twice, and the second time if the flannel bag is used, and it is allowed to hang over night and drip, it will be much clearer. Put on the juice over a good fire and allow it to come to a heat, then add the sugar, which should be first heated in the oven. Boil rapidly in a pan with a very large bottom, so that as much surface can be on the stove as possible. If it is desired that the color be light add a little gelatine. From fifteen to twenty minutes is long enough to boil it, but it should not stop boiling during this time. Better success will probably be had if the jelly is cooked in small quantities. After pouring the jelly in glasses set in the hot sun until set, and then cover with melted paraffine. If corn starch be put in the juice before adding the sugar it will make it clearer. Use two teaspoonfuls in two tablespoonfuls of water, to three pints of juice. A teaspoonful of sugar on top of jelly, in the glass, prevents moulding. (To one pint of juice 1½lbs. sugar). Preserves. Small stone jars are best for preserves. If glass jars are used they should be wrapped in paper to exclude the light. To prevent preserves from sugaring add a little tartaric acid after they are cooked. Pickles. Cider vinegar is best for pickles. If vinegar is too strong dilute it with water. The pickles should be tightly sealed to prevent the air reaching the vinegar, as this kills it. The vinegar should always be poured on hot, just as it comes to the first scald — never allowing it to boil. Never put up pickles in anything that has held grease; and never let them freeze. If pickles are put into brine it should be strong enough to bear an egg. To make the brine, use a heaping- pint of salt to each gallon of water. Put the pickles in bottles, and seal while the brine is hot. A half bushel of grape leaves added to the barrel of salt pickles will keep them sound and firm. A slice of horseradish added to each jar or bottle of vinegar pickles will keep the vinegar clear. MAY 11 Fresh raspberries with cream Sardines in oil Boiled eggs Chicken broth in cups Buttered toast Fried tomcods, Tartar sauce English breakfast tea Broiled honeycomb tripe, Chili sauce* Browned mashed potatoes Field and beet salad Lemon meringue pie Coffee Potage sante Crab meat, Suzette Roast ribs of beef, Yorkshire pudding Stewed corn French peas Chiffonnade salad Grapefruit coupe Assorted cakes Coffee Broiled honeycomb tripe, Chili sauce. Roll four pieces of well seasoned boiled tripe in oil, then in fresh bread crumbs, and then broil. Heat one-half bottle of Chili sauce, pour on a platter and lay the tripe on top. Preserves. Amount of fruit required. Seven and one-half pounds of cherries and seven and one-half pounds of sugar will make one gallon of preserves. Fourteen pounds of berries and fourteen pounds of sugar will make five quarts of jam.

The Hotel St. Francis cook book