Five pounds grapes, three pounds sugar, two tablespoonfuls cinna-
mon and allspice, half teaspoonful cloves ; pulp grapes, boil skins until
500 GAME.
tender, cook pulps and strain through a sieve, add it to the skins, put in
sugar, spice and vinegar to taste ; boil thoroughly and cool.
SPICED PEACHES.
Five pound peaches, two of brown sugar, one quart vinegar, one
ounce each cinnamon, cloves, mace. Wipe the peaches and boil until
done in the vinegar and sugar, then take out, put in spices, boil well
and pour over.
SPICED PEARS,
Pare the pears evenly, put from three to four cloves (heads taken off)
in each pear, make a syrup of three pounds of sugar, one pint vinegar ;
tie up cloves, cinnamon (and any other spices one prefers) in a cloth
and boil in the syrup ; when nearly thick enough put in your pears and
cook until they look clear, then put them in a jar and pour syrup over
them, and they will keep for years.
SPICED PLUMS.
Nine pounds blue plums, six pounds sugar, two quarts vinegar, one
ounce cinnamon ; boil vinegar, sugar and spice together, pour over
plums, draw off next morning and boil, pour back on plums ; repeat
the boiling five mornings, the last time boiling the fruit about twenty
minutes.
SPIC»D TOMATOES.
Two pounds of nice ripe tomatoes, one pound of brown sugar, half a
pint of good cider vinegar, one dozen cloves and two dozen grains of
allspice✪ Spiced Tomatoes. Put these ingredients into a preserving kettle and stew them
over a slow fire. When they have been in sufficiently long to cook the
tomatoes nearly soft, take them up and place them on a dish to cool,
but continue boiling the syrup slowly. When the tomatoes become
cool put them back into the syrup and boil them until they are of a
dark red color, then take them out again, put them on a dish to cool
and continue boiling until it is as thick as molasses. When the toma-
toes and syrup are both cool put them in jars and tightly seal.
GAME.
HOW TO COOK IT.
Broiling is a favorite method of cooking game and all birds are
exceedingly nice roasted, especially quails. Game is best if kept as
long as possible, without tainting, before cooking, as it gives it the
" gamy " flavor. When birds do become tainted, pick clean as soon as
HO W TO COOK GAME. 501
possible, and lay in milk, where they are completely covered, for twen-
ty-four Hours, when they will be sweet, fresh and ready for cooking.
Birds should be carefully dry-picked — removing all feathers that
come off easily, plunged in a pot of boiling water, and skinned, drawn,
wiped clean and all shot removed. Game should never be washed,
unless absolutely necessary to assure cleanliness, and then must be
washed quickly, using as little water as possible. The more plainly
game is cooked, the finer the flavor. They require more heat than
poultry, but cook quicker, and should be served smoking hot. White-
meated game should be cooked to well-done ; dark-meated game rare.
Page 419 · 1 recipe record on this page
Presented as published in 1886. 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
Five pounds grapes, three pounds sugar, two tablespoonfuls cinnamon and allspice, half teaspoonful cloves ; pulp grapes, boil skins until
500 GAME.
tender, cook pulps and strain through a sieve, add it to the skins, put in sugar, spice and vinegar to taste ; boil thoroughly and cool.
SPICED PEACHES.
Five pound peaches, two of brown sugar, one quart vinegar, one ounce each cinnamon, cloves, mace. Wipe the peaches and boil until done in the vinegar and sugar, then take out, put in spices, boil well and pour over.
SPICED PEARS,
Pare the pears evenly, put from three to four cloves (heads taken off) in each pear, make a syrup of three pounds of sugar, one pint vinegar ; tie up cloves, cinnamon (and any other spices one prefers) in a cloth and boil in the syrup ; when nearly thick enough put in your pears and cook until they look clear, then put them in a jar and pour syrup over them, and they will keep for years.
SPICED PLUMS.
Nine pounds blue plums, six pounds sugar, two quarts vinegar, one ounce cinnamon ; boil vinegar, sugar and spice together, pour over plums, draw off next morning and boil, pour back on plums ; repeat the boiling five mornings, the last time boiling the fruit about twenty minutes.
SPICED TOMATOES.
Two pounds of nice ripe tomatoes, one pound of brown sugar, half a pint of good cider vinegar, one dozen cloves and two dozen grains of allspice. Put these ingredients into a preserving kettle and stew them over a slow fire. When they have been in sufficiently long to cook the tomatoes nearly soft, take them up and place them on a dish to cool, but continue boiling the syrup slowly. When the tomatoes become cool put them back into the syrup and boil them until they are of a dark red color, then take them out again, put them on a dish to cool and continue boiling until it is as thick as molasses. When the tomatoes and syrup are both cool put them in jars and tightly seal.
GAME.
HOW TO COOK IT.
Broiling is a favorite method of cooking game and all birds are exceedingly nice roasted, especially quails. Game is best if kept as long as possible, without tainting, before cooking, as it gives it the " gamy " flavor. When birds do become tainted, pick clean as soon as
HO W TO COOK GAME. 501
possible, and lay in milk, where they are completely covered, for twenty-four Hours, when they will be sweet, fresh and ready for cooking.
Birds should be carefully dry-picked — removing all feathers that come off easily, plunged in a pot of boiling water, and skinned, drawn, wiped clean and all shot removed. Game should never be washed, unless absolutely necessary to assure cleanliness, and then must be washed quickly, using as little water as possible. The more plainly game is cooked, the finer the flavor. They require more heat than poultry, but cook quicker, and should be served smoking hot. Whitemeated game should be cooked to well-done ; dark-meated game rare.
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Spiced Tomatoes