Timbale--Pie crust baked in a mould.
Croutons--Bread toasted in squares, used for soup and in garnishing.
Bouillon--A clear broth, usually of beef.
Au Gratin--Dishes baked, prepared with cheese.
Menu--Bill of fare.
Puree--Ingredients rubbed through a sieve; usually the term given a thick strained soup.
Tutti Frutti--Various kinds of fruits (chopped fine).
Consomme--Clear soup.
Jus--Gravy or juice of meats.
[832 MOTHERS" REMEDIES]
CANNING.
1. Apples and Quinces.--Pare and cut the apples and quinces, the same amount of each. Cook the quinces in enough water to cover them until tender. Remove these from the water and cook the apples in the same liquid. When these are done put in a jar or kettle a layer of quinces, then of apples until all are used. Pour over them a syrup made of a half pound of sugar to pound of quinces, dissolved in a little water and let it stand over night. The next day heat them thoroughly and seal in cans.
2. Apple Sauce.--Take as many apples as desired, pare them and cut in quarters. Put in a stew pan filled about two-thirds with water and cook until tender. Remove from the fire and beat up thoroughly, adding a teaspoonful of b.u.t.ter to a quart of apple sauce, half cup sugar and grate in a quarter of nutmeg. Serve with or without cream.
3. Apples to Can.--Cook the same as for apple sauce, leaving out all seasoning and sugar. Put in gla.s.s jars and seal. When these are opened in the winter, just add such seasoning as may be desired.
4. Apple b.u.t.ter.--Five pounds of brown sugar, three gallons of cooked apples, one quart of cider vinegar. Boil this down to about two gallons and season with cinnamon.
5. Canned Pears.--Prepare a syrup of one pint of water and one cup sugar to one quart of fruit. Before doing this, have your pears all pared and ready for the syrup when done. As you pare each piece of fruit drop it into a dish of cold water. This will prevent the fruit from turning dark.
When the syrup has come to a fast boil, put in the pears carefully and boil until they look clear and can be easily pierced with a fork, which will probably be about twenty minute. Then done place in gla.s.s jars.
6. Canned Pineapple.--Pare the pineapple and cut in slices about one-half inch thick. Be sure that all the eyes are cut out, as the fruit will spoil quickly if these remain in. Make a syrup of one pound of sugar to quart of water. When this syrup becomes thick enough, add the fruit and let boil about fifteen minutes. When done place in gla.s.s jars and seal while hot.
7. Canned Peaches.--Pare the peaches and cut in halves and lay in a dish of cold water until ready to put in the syrup. Make a syrup of one quart of hot water to a pound of sugar. Let this cook to a syrup, then add the fruit. Cook about eight minutes. Put in gla.s.s jars and seal while hot.
8. Brandy Peaches.--Drop the fruit into hot water. Let it remain there until the skin can be taken off easily. Make a very thin syrup and cover the peaches, after skin has been removed. Boil in this thin syrup until the fruit can be pierced with a straw. While these are cooking make another syrup, very rich, into which put the fruit after it is done.
Remove this from the fire and add an equal quant.i.ty of brandy while the syrup is still hot.
9. Canned Plums.--Wash the fruit well in cold water, then add one pound of sugar to a pound of fruit and let boil ten minutes. When done put in gla.s.s jars and seal while hot.
[CANNING, PICKLING AND PRESERVING 833]
10. Canned Strawberries.--Wash the berries thoroughly before removing the stems. Then weigh them, and to each pound of berries allow a half pound of sugar. Let these boil about ten minutes, and they are ready for the cans.
11. Canned Rhubarb.--Take rhubarb when it is young and tender, or even the later plant will do, cut into pieces about an inch long. Wash well and put in gla.s.s jars, into which has been poured a cupful of cold water. Fill the jar full of the rhubarb and then cover completely with water. Seal and put in a cool place. When opened in the winter time a few minutes" boiling with sugar added will make a delightful sauce.
12. Canning Corn.--The following is one of the safest and surest ways of canning sweet corn, without the use of acids or the necessity of putting up the corn with tomatoes, etc. Cut the corn from the cob and put in gla.s.s jars, pack down tightly and screw covers on loosely to allow the air to escape. Set the jars in a boiler and fill the boiler with cold water until it reaches the rim of the jars and let boil for four hours. Remove the cans and when sufficiently cool tighten the lids and set them away. A good plan is to place a board or some corn husks in the bottom of the boiler on which to set the jars to prevent them from cracking. Corn will keep as long as you want it if canned in this way.
13. Canned Grapes.--Take the grapes and wash them thoroughly. Have two dishes on the table. Put the seeds in one dish and the skins in the other.
Boil the pulp until all the seeds come out easily, then put through a sieve. Add the skins, allowing one-half pound sugar to one pound of fruit.
When done put either in gla.s.s jars or crocks, taking precaution to see that they are sealed tightly in either case.
TABLE FOR CANNING FRUIT.
Time Quant.i.ty of sugar for boiling per quart. fruit.
Apricots 2 teacupfuls 10 minutes Sour Apples 1-1/2 " 10 "
Crab Apples 2 " 25 "
Black Berries 1-1/2 " 6 "
Gooseberries 2 " 8 "
Raspberries 1 " 6 "
Huckleberries 1 " 5 "
Strawberries 2 " 8 "
Cherries 1-1/2 " 5 "
Currants 2 " 6 "
Wild Grapes 2 " 10 "
Sour Pears (whole) 2 " 30 "
Bartlett Pears 1-1/2 " 20 "
Peaches (in halves) 2 " 8 "
Plums 2 " 10 "
Peaches (whole) 1 " 15 "
Pineapple (sliced) 1-1/2 " 15 "
Quinces 3 " 30 "
Rhubarb 3 " 10 "
Tomatoes 0 " 20 "
[834 MOTHERS" REMEDIES]
PICKLING.
1. Tip-Top Pickles.--Take one peck green tomatoes, one dozen large onions.
Slice both of these in separate kettles, sprinkling salt between the tomatoes, then letting them stand two hours. Pour scalding water over the onions and let stand until wanted. After the tomatoes have stood the desired length of time squeeze the liquid off from them, also the onions and arrange in a crock in alternate layers, sprinkling celery seed between them (white and black mustard seed). Pour over this a quart of vinegar and a pint of sugar brought to a boil. This is ready for use when cold.
2. Chow-Chow.--Two quarts tomatoes, half dozen green peppers, one dozen cuc.u.mbers, two white onions, two heads cabbage. Chop these all fine and let stand over night, sprinkling a cup of salt on it. In the morning drain off the brine and season with one ounce tumeric, one tablespoon celery seed, half teaspoonful cayenne pepper, one ounce of the following spices, cinnamon, allspice, one ounce black pepper, one quarter ounce cloves, one cup brown sugar, vinegar enough to cover, then boil two hours.
3. Sweet Apple Pickle.--Pare the apples, leaving them whole, then take three pounds of sugar, two quarts of vinegar, one-half ounce each of cloves and cinnamon. Boil them in part of the vinegar and sugar until tender; then take them out, heat the remainder of the fluid and pour over them. Care should be taken not to boil the apples too long, as they will fall to pieces.