Leave whole or cut in two length wise, splitting the stem. Weigh
the pears, and boil until in just enough water to cover. When tender
take them out and make a syrup of the water in Avhich they were boiled,
allowing one pint of water and one pound of sugar to every pound
fruit. Boil the syrup one hour, then put in pears and one sliced lemon
to every pound. Boil gently forty minutes, then take up and put in
jars. Boil the syrup until thick, and pour over the pears.
Pears preserve their shape better if the second method given under
Canning is used, using a syrup of thirty degrees.
PRESERVED PLUMS.
Remove the skins or not. To prevent bursting, prick plums with a
large needle in several places. Follow method for peaches or pears.
YELLOW TOMATO PRESERVES.
One pound ripe tomatoes after removing skins.
One pound granulated sugar.
22 TEE WORCESTER DOMESTIC SCIENCE SCHOOL.
A little ginger- root✪ Yellow Tomato Preserves.
Make as many pounds as desired. Boil gently two hours, then add
the juice and grated rind of one lemon to every pound of sugar. Boil
one-half hour, or longer if too thin. Bottle hot. Take skin off ginger-
root by pouring boiling water over it.
PRESEEVED GRAPES.
Press the pulp out of each grape. Boil the pulps until tender,
then pass through a colander to remove the seeds. Mix the skins with
the pulp and juice, add as many cupfuls of sugar as of grapes, and
boil till thick. Seal hot.
STRAWBERRY PRESERVES.
Pick over, wash, drain and hull strawberries. Fill jars with ber-
ries. Make a syfrup of thirty degrees. Add syrup to fruit to overflow
jars; let stand fifteen minutes, when fruit will have shrunk, and more
fruit must be added to fill jars. Screw on covers loosely; put in a
kettle of cold water, heat to boiling point, and keep just below boiling
point one hour.
Raspberries may be preserved in the same way.
JELLIES.
Jellies are made of cooked fruit-juice and sugar, in nearly all cases
the proportion of sugar being one-half. Where failures occur, they
may usually be traced to the use of over-ripe fruit.
Prepare glasses for jelly the same as for canning and preserving.
To cover jelly-glasses: (1) cut letter-paper in circular pieces to
just fit the top of glasses, dip in brandy or alcohol; (2) place tin cov-
ers firmly; (3) pour on melted paraffine.
To make a jelly-bag fold opposite corners of a piece of cotton-and-
wool flannel three-fourths yard long. Sew up in the form of a cornu-
copia, rounding at the end. Fell the seam to make more secure. Bind
the top with tape and furnish two or three heavy loops by which it may
be hung.
APPLE JELLY.
Wash and wipe the apples; remove stems and blossom ends, then
cut into pieces without paring or coring. (Note: The jelly is clearer
to core the apples.) Put the fruit into a porcelain-lined kettle, and
barely cover with cold water. Cover and cook slowly, until the apples
are very tender. Drain through a flannel bag without pressing or
squeezing, as either one will make the jelly cloudy. To each pint of
juice allow one pound granulated sugar.✪ Apple Jelly Bring the juice to boiling-
point and skim, add the sugar heated, and boil rapidly until it jellies,
removing the scum as it rises to the surface. It will take about twenty
LABORATORY COOK HOOK. 23
Page 10 · 2 recipe records on this page
Presented as published in 1914. 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
Leave whole or cut in two length wise, splitting the stem. Weigh the pears, and boil until in just enough water to cover. When tender take them out and make a syrup of the water in which they were boiled, allowing one pint of water and one pound of sugar to every pound of fruit. Boil the syrup one hour, then put in pears and one sliced lemon to every pound. Boil gently forty minutes, then take up and put in jars. Boil the syrup until thick, and pour over the pears.
Pears preserve their shape better if the second method given under Canning is used, using a syrup of thirty degrees.
PRESERVED PLUMS.
Remove the skins or not. To prevent bursting, prick plums with a large needle in several places. Follow method for peaches or pears.
YELLOW TOMATO PRESERVES. One pound ripe tomatoes after removing skins. One pound granulated sugar.
A little ginger- root.
Make as many pounds as desired. Boil gently two hours, then add the juice and grated rind of one lemon to every pound of sugar. Boil one-half hour, or longer if too thin. Bottle hot. Take skin off gingerroot by pouring boiling water over it.
PRESERVED GRAPES. Press the pulp out of each grape. Boil the pulps until tender, then pass through a colander to remove the seeds. Mix the skins with the pulp and juice, add as many cupfuls of sugar as of grapes, and boil till thick. Seal hot.
STRAWBERRY PRESERVES.
Pick over, wash, drain and hull strawberries. Fill jars with berries. Make a syfrup of thirty degrees. Add syrup to fruit to overflow jars; let stand fifteen minutes, when fruit will have shrunk, and more fruit must be added to fill jars. Screw on covers loosely; put in a kettle of cold water, heat to boiling point, and keep just below boiling point one hour.
Raspberries may be preserved in the same way.
JELLIES.
Jellies are made of cooked fruit-juice and sugar, in nearly all cases the proportion of sugar being one-half. Where failures occur, they may usually be traced to the use of over-ripe fruit.
Prepare glasses for jelly the same as for canning and preserving.
To cover jelly-glasses: (1) cut letter-paper in circular pieces to just fit the top of glasses, dip in brandy or alcohol; (2) place tin covers firmly; (3) pour on melted paraffine.
To make a jelly-bag fold opposite corners of a piece of cotton-andwool flannel three-fourths yard long. Sew up in the form of a cornucopia, rounding at the end. Fell the seam to make more secure. Bind the top with tape and furnish two or three heavy loops by which it may be hung.
APPLE JELLY.
Wash and wipe the apples; remove stems and blossom ends, then cut into pieces without paring or coring. (Note: The jelly is clearer to core the apples.) Put the fruit into a porcelain-lined kettle, and barely cover with cold water. Cover and cook slowly, until the apples are very tender. Drain through a flannel bag without pressing or squeezing, as either one will make the jelly cloudy. To each pint of juice allow one pound granulated sugar. Bring the juice to boilingpoint and skim, add the sugar heated, and boil rapidly until it jellies, removing the scum as it rises to the surface. It will take about twenty
Records on this page
Yellow Tomato PreservesApple Jelly