Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1878-08-14
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PICKLED PRACHnA-To every quart OF
vinegar add twopounds of sugar. Spice,
boil, and pour boiling hot over the
peaches.
To CAN PEACHEs.-One half pound OF
sugar to one pound of fruit. Put the
sugar in the kettle with q half pint OF
water to one pound of sugar. Beat and
skim and parboil them in the syrup ten
minutes. Pour while hot in cans and
seal Immediately.
LEMON JELLY.-Grate the rind and
take the juice of n lemon, pare and
crate six our apples, one cup of sugar,
one egg one ~teaspoonful of -four; beat
all thoroughly together and let it come
to a boil. This is very nice to use be-
tween cakes in place Of other jelly.
ICED FRUIrs.-Take five punches of
ripe currants on the stalks; dip them in
gum arabic water or the whites of eggs,
we'll beaten; lay them on q sieve. Sift
white sugar over, and let them dry.
They are very nice for dessert OF the tea
table. Grapes, cherries, or plums may
be done in the same manner.
CUCUMBER CATsUP.-Grate a dozen
large cucumbers and half u dozen small
onions, or, If more convenient, chop the
latter fine. Drain of the juice through
q colander, then season the mixture to
taste with salt, cayenne pepper, a little
grated horseradish and real cider vinegar.
Do not cook, but put in air-tight jars
and fasten securely.
SODA BEER.-Three pints of strong
beer, n quart of molasses, three and
one-half pounds brown sugar, simmered
together and skimmed as long Al scum
will rise; three ounces tartaric acid dis
solved in one half pint of water, n and
one-half ounces each of essence of lemon,
winte-green, and ~sassafras. Bottle, cork,
and tie.
RASPBERRY JAM.-Three quarters of
a pound of sugar to each pound of fruit
put the fruit on alone or with the addition
Of half-pint of currant juice to every
four pounds of fruit; boil half an hour,
MASKING and stirring well; add the sugar,
and cook twenty minutes more. Black
berry jam is very good made as above,
emitting the currant juice.
PEACH MARMALADE.-Peel, stone, and
cut up ripe peaches into small bits.
Take three fourths of q pound of sugar
to each pound of fruit, and one teacup of
water to each pound of sugar. Boil and
skim clear, then put in the peaches. Let
them boil quite fast, stir and mash them
until the whole is a thick jellied mass,
then put into glasses or tumblers. Ap-
Piles and plums are also very good pre-
pared in the same manner.
RIPE TOMATO PRESERVES. - Seven
pounds sound yellow tomatoes ana six
pounds of sugar, the juice of three large
lemons. Peel the tomatoes and let all
stand together over night; drain off the
syrup and boil it, skimming well; then
put in the tomatoes and boil gently for
twent yminutes; take out the tomatoes
With a skinner and spread on dishes to
cool. Boil down the syrup until it
thickens; put the preservesin jars and fill
with hot syrup.
PRESERVED CHERRIEs.-Common sour
cherries are best: stone and take pound
of sugar to pound of fruit; take half of
your sugar and sprinkle over the fruit,
let it stand about an hour, pour into a
preserving kettle, boil slowly ten min
utes, skim out the cherries, add remain
der of sugar to the syrup; boil, skim,
and pour over the cherries; the next day
drain off the syrup, boil, skim, add the
cherries, boil twenty minutes and seal
up in small jars.
GREEN TOMATO PREsERvEs.-Eight
pounds small green tomatoes (pierce
each with a fork), seven pounds sugar,
the juice of four lemons, ginger and
mace mixed, one ounce. Heat all to-
slowly, and boil until the fruit is
clear. Take it from the kettle in a per-
forated skimmer, and spread upon dishes
to cool. Boil the syrup until thick, put
the tomatoes into your Jars, and pour il
over them hot. Keep in a cool, dry
place. These are particularly nice, and
taste much like foreign preserves.