Stevenson Memorial Cook Book Part 52

QUINCE AND CRANBERRY JELLY

Mrs. C. A. Carscadin

Three large quinces; one quart of cranberries. Wash and quarter the quinces, removing the seeds; pick over and wash the cranberries and put them in the preserving kettle with the quinces; add cold water to nearly cover fruit; cook slowly until soft. Allow juice to drip through a jelly bag. Boil twenty-five minutes and add an equal quant.i.ty of heated sugar.

Boil five minutes, skim and put in heated gla.s.ses. Seal.

MINT JELLY

Mrs. W. C. Thorbus

Two bunches of fresh mint; one pint boiling water; one-half box gelatin, soaked in one-half cupful cold water; one-half cupful lemon juice; one cupful sugar. Crush mint and steep in water one-half hour; soak gelatin in cold water and add to mint; add sugar and lemon juice. Strain and color with Burnette's leaf green paste.

AMBER JELLY

Mrs. M. Evans

One grape fruit; one orange; one lemon; after was.h.i.+ng fruit, slice very thin, rejecting only seeds and tough inner pulps of grape fruit. Cut slices in halves and quarters, measure and add two and one-half times the quant.i.ty of water and set aside for twenty-four hours. Then boil gently for fifteen minutes, and set aside another twenty-four hours. Add sugar, measure for measure, to fruit and juice and boil until it jellies, which will be for one hour and a half or two hours. Before cooking dissolve the sugar through the fruit and juice. Then do not stir at all while the process of cooking is going on. The rinds should be transparent and the jelly a clear amber hue when done.

QUINCE AND CRANBERRY JELLY

Mrs. George K. Spoor

Four pounds quince; two quarts cranberries; cook until mushy; then strain for juice and add one cup sugar to every cup of juice. Boil fifteen minutes. This makes a beautifully colored jelly.

PICKLED PEACHES OR PEARS

Mrs. J. A. Kaerwer

One quart vinegar; two quarts water (eight cups); four pounds sugar (nine cups); put stick cinnamon and five cents worth of cloves in bag and boil fifteen minutes. Peal fruit and pour hot syrup over fruit and let stand over night. Drain syrup off fruit and reboil syrup. Pour hot on fruit a second time. The third morning boil syrup again twenty minutes, and then boil fruit in syrup. Can and seal.

PICKLED PEACHES

Mrs. N. L. Hillard

For ten pounds of peaches take five pounds of light brown sugar, one ounce whole cloves, one ounce cinnamon stick and one pint vinegar; let it come to a boil and pour over the peaches; let stand until next day; pour off liquid; reheat and pour over fruit again; the third day reheat the liquid and put in the peaches, a few at a time, and boil; then put in jars and seal.

ROSE APPLES

Mrs. C. E. Jones

Peel and core six small apples. Put into a saucepan with one cupful of sugar, one and one-half cups of water and five cents worth of red cinnamon drops. Boil gently until apples are tender and a pretty pink color. Remove carefully to a dish and let the syrup continue boiling until it jellies. Pour over the apples. Serve as a garnish or in gla.s.s sherbet cups and top with whipped cream.

MINCE MEAT

Mrs. T. B. Orr

One-half beef tongue chopped fine; six large sour apples; one quart of wine; one cup mola.s.ses; juice of one large orange and grated rind; two lemons, that is, juice and grated rind; two pints granulated sugar; one pint currant jelly; two tablespoonfuls cinnamon; one tablespoonful salt; one-half teaspoonful black pepper; two nutmegs; one large cup suet chopped fine, cooked; two pounds seeded raisins; one cup chopped citron; brandy enough to make moist. Use cold, strong coffee if brandy is objectionable.

MINCE MEAT

A. E. Loring

One quart bowl each of chopped lean beef and of chopped apples; two quinces chopped fine; one-half bowl each of suet and mola.s.ses; one and one-half bowls each of brown sugar; raisins; currants; one-half bowl of candied lemon and orange peel chopped fine; one-half bowl of citron chopped fine, grated rind and juice of two lemons; one gla.s.s jelly; one pint of boiled cider; one pint of sweet cider; four level teaspoonfuls cinnamon; one level teaspoonful cloves; one-third teaspoonful white pepper; three teaspoonfuls salt and one grated nutmeg. Allow meat to cool in the water in which it was cooked; remove all membrane from suet and cream it with your hand; chop meat, add suet, apples, quinces, mola.s.ses, sugar, raisins, currants, orange and lemon peel, citron, lemon juice, jelly and cider; heat gradually and let it simmer three hours.

When cool add the spices and if desired, brandy to taste.

MINCE MEAT

Mix together one cup chopped apples; one-half cup raisins, seeded and chopped; one-half cup currants; one-fourth cup b.u.t.ter; one tablespoonful mola.s.ses; one tablespoonful boiled cider; one cup sugar; one teaspoonful cinnamon; one-half teaspoonful each of cloves and grated nutmeg; one salt spoon mace. Add enough stock in which meat was cooked to moisten; heat gradually to boiling point and simmer one hour; then add one cup chopped meat and two tablespoonfuls currant jelly. Cook fifteen minutes.

GREEN TOMATO MINCE MEAT

Mrs. Ada Woods

One peck green tomatoes, wash well and cut off blossom end; put through meat chopper; put on stove and pour over them boiling water and scald; drain this water off, put back on stove and repeat the process. After they have been scalded and drained three times, add one peck of apples, washed, cored and quartered and put through the meat chopper; five pounds sugar; two pounds raisins; one and one-half pounds beef suet; two tablespoonfuls salt; three tablespoonfuls cinnamon; one teaspoonful cloves; two teaspoonfuls nutmeg and one teaspoonful allspice. Cook one and one-half hours, stirring constantly as it burns very easily; add three cups vinegar and seal while hot.

MINCE MEAT

Mrs. J. P. Cobb

One-half pound suet; five pounds stoned raisins; three pounds dried currants; one and one-half pound citron; six pounds sugar; one and one-half pints mola.s.ses; six pounds round of beef; one-half peck sour apples; one quart boiled cider; one quart California brandy; one pint California sherry; three nutmegs; one-half cup cinnamon; one-fourth cup ground cloves.

MINCE MEAT

Mrs. Elizabeth Iglehart

Six pounds round beef chopped fine; eight pounds chopped apples; four pounds raisins with seeds; four pounds currants; one and one-half pounds suet shredded; two and one-half pounds sugar; one-half pint alcohol; two quarts cider; two quarts water; one nutmeg grated; four heaping teaspoonfuls cinnamon; one heaping teaspoonful cloves; six heaping teaspoonfuls allspice; two pounds chopped cooked figs; one pound chopped citron; one pint good whiskey. Mix meat and fruits thoroughly, then add the liquor.

BEVERAGES

_Then said the Judge, "A sweeter draught From a fairer hand was never quaffed."_ --WHITTIER.