Third (and Final) Amazon Store

Alright!  I have now setup my third (and hopefully final) Amazon store.  This one is woefully lacking in items listed.  This is my oldest blog and I have used so many various resources throughout the years to get to where I am today that I’ll be surprised if I remember them all.  I will continually add to the list as I remember (and scour my brain, computer, and bookshelves to jog my memory).

As of this moment, it has a list of all the store-bought gluten free items we have tried (and liked).  I have a list going of what we liked, what we hated, and the ingredients of each item.  My goal is to take all that information and figure out the right mix of gluten-free flours that we will like.  Right now, it seems as if there will be two (can’t remember if I’ve already typed that or not in my last post): one for quick breads/pancakes/muffins, etc. and another for bread like foods (you know, white bread).  I discovered that with each product link, I can add my own notes (so, of course, I did with all the products so far).

The other things I have listed are all the knitting and crochet books I have.  Those I also know are not complete lists but I’m pretty sure I’m only missing a few.  I have cookbooks listed and yes, that is not a complete list.  I will also include a list of books on gardening/homestead but my brain’s a bit fried right now so that list is empty.

The link to the store is to the right and along the top of the page (I figured doing a store like this would be easier than a links page, where we know web sites tend to disappear over time).

Also, here’s the link: My Amazon Store.  I won’t be posting an update every time I post something new to the store.  Just know that it’s there: a constant reference list of all the things I have enjoyed and learned from over the years.

I hope everyone is having a great Monday!

Brenda

Homemade Corned Beef

I can’t believe I didn’t post about this!  I made homemade corned beef last year, leaving out the sugar and the pink salt, and it was fantastic!  I thought, well, I could make this, then can it so I know exactly where it came from and what was in it.  I haven’t gotten around to canning this because it usually doesn’t last that long!

Anyway, if you are interested (I wanted to see if I could and I did), here is how I did it:

http://www.amazingribs.com/recipes/beef/home_made_corned_beef.html

And here is how to can it (ever since I canned that chicken, I prefer raw canning meats):

http://canninggranny.blogspot.com/2011/05/canning-corned-beef-brisket.html

There you go!  Give it a shot (even if you only do one).  It really wasn’t as difficult as my brain said it would be!

Dried Fruit Jam

I just discovered (of course, when I’m pressed for time and making hubby’s lunch) that we are just about out of jam. And when I say out, I mean we have about 2 Tablespoons left! So, today is jam making day. 1. I will make jam out of a spiced plum sauce I have in the pantry. I made this years ago and it’s a wonderful plum/clove sauce but I haven’t used it for anything else. I bet it would taste wonderful as jam! 2. I’ll be making this but with a mix of dried fruits. I have dried apricots, cherries, raspberries, strawberries, apples (might not use them all) plus about a cup of frozen blueberries. Whatcha think?

http://www.foodinjars.com/2012/02/dried-apricot-jam-from-250-home-preserving-favorites/

Update:  O.k.  Next time, I’ll leave out the vanilla (unless the flavor becomes more subdued as it cooks … the book’s suggestion of orange liquor or peach brandy would have been much better) and this became freezer jam (the fruit by itself was so sweet that I only added 1 cup of sugar and 1 cup of Splenda, which may still be too sweet but it’s too late now).  The tartness of the cranberries is just enough to make your mouth water but everything else mellows it out … this tastes like fruit leather.  It’s going to be awesome!

Candied Orange Peel And Other Goodies

I know this isn’t what I have posted for quite some time but I made Candied Orange Peels for the first time.  They were not labor intensive, just time consuming.  They were well worth it!  My goal is to have enough candied fruit to eventually make my own Panettone.  At the bottom of this page are recipes for other candied goodies!

Candied Orange Peels

Candies Orange Peels

I decided to make candied orange peels because I bought a five pound bag of oranges and no one was eating them (and eventually I want to have enough candied fruit to make panettone).

So, I pulled out the old trusty Joy of Cooking and got busy!

Here’s the recipe. I’ll go step by step (with pictures of questionable quality).

Candied Citrus Peel

  • Peel of 3 oranges, 2 grapefruits, or 6 lemons, removed in large strips
  • 1 cup sugar
  • 3 tablespoons light corn syrup (I used honey)
  • 3/4 cup water
  • 1 cup sugar

Let’s start with the oranges. Since this recipe calls for 3 oranges (and I had 20) I multiplied this recipe by 7. I washed the oranges,

Washed Oranges
Then peeled them.

Peeled Oranges

These were made into marmalade.

Oranges

I did as the recipe says, “Add water to cover and simmer for 30 minutes. Drain, cover with fresh cold water, and simmer until tender.”

Simmering Oranges

“Drain, refresh under cold water, and remove any remaining pulp or pith by scraping it away with a spoon.”

Scraped Oranges

Now, I tried this with one of our “good” spoons and the edge wasn’t sharp enough. So, I pulled out one of the spoons I set aside for my husband to put in his lunch box.

Spoons

“Cut the peel into 2 X 1/4-inch strips. Combine 1 cup sugar, 3 tablespoons light corn syrup (honey) and 3/4 cup water. Stir over low heat until the sugar is dissolved. Add the fruit peel and cook very gently over low heat until most of the syrup is absorbed.” My stock pot isn’t as good as I thought, so I place it on top of my cast iron griddle. This worked out great! I didn’t have any scorching.

Cut Peels

Absorbed Peels

After about 12 hours the orange peels absorbed most of the sugar/water mixture. I drained the peels into another pot, thinking I could use the orange syrup for something (not sure what though).

Drained Peels

To dry the peels, I propped up an old window screen I use for drying. I lined the screen with wax paper,

Wax Paper

Poured the second amount of sugar on the paper (1 cup in the recipe above), scattered the drained orange peels on the sugar, and tossed them to ensure even coverage.

Sugar and Peels

I put more wax paper over the top and weighted it down (this is on my enclosed front porch, so wind comes through the screened windows) with whatever I could find (baskets and an empty coffee can)

Wax Paper Weighted

It took about a week for them to get dry enough (the recipe says to let dry one hour then place in the refrigerator. I didn’t like that, so let them completely dry).

Candied Orange Peel

I ended up with about a gallon and a half of candied orange peels (1 1/2 gallon sized Ziploc freezer bags). I’m storing them in the freezer (just to be safe). I reserved the orange sugar, thinking I could use it for something! 🙂 You know those orange slices by Brachs? These taste just like those, just a bit more tart. My step-daughter loves them!

Bagged Peels

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Candied Ginger

  • 1/2 cup sugar
  • 1/2 water
  • 1 piece fresh ginger, sliced or julienne

Peel, cut into coins or make long strips (julienne). Immerse in simple syrup (1 part sugar to 1 part water). Cook 15 minutes or till translucent. Dry on cake rack over paper
till almost dry. Roll in sugar and place on parchment paper to dry.

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Cactus Candy

Yield: 6 servings
From: Arizona Cookbook

  • 3 c Granulated sugar
  • 1 c Water
  • 2 tb Orange juice
  • 1 tb Lemon juice

Select prickly pear cactus (or small barrel cactus if you own this type of cactus, since it’s illegal to remove it from the desert). Remove spines and outside layer with large
knife. Cut pulp across in slices one-inch thick. Soak overnight in cold water. Remove from water, cut in one-inch cubes and cook in boiling water til tender. Drain. Cook
slowly in the following syrup until nearly all the syrup is absorbed. Do not scorch!

SYRUP for 2 QUARTS of CACTUS CUBES

Heat all ingredients until sugar is dissolved. Then add cactus. Remove cactus from syrup, drain and roll in granulated or powdered sugar. For colored cactus candy, any
vegetable food coloring may be added to the syrup.

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Coltsfoot Candy

Yield: 4 Servings

  • 1 liter Coltsfoot leaves
  • 600 ml Water
  • 450 g Sugar
  • 450 g Golden syrup
  • 50 g Butter
  • 2 1/2 g Baking soda

Coltsfoot (Tussilago farfara)

“an enjoyable way to soothe a cough”

Boil the washed coltsfoot leaves in the water, and drain off the liquid. Put the sugar, golden syrup and butter in a pan and add the liquid. Bring to the boil, stirring, then
continue to boil until a little of the candy turns brittle when dropped into a bowl of cold water. Take off the heat and add the soda Beat the mixture very well until it is
almost stiff, then pour into a shallow, oiled baking tray. Allow to set, then break up into pieces and store in a jar.

Avril Rodway’s ‘Food From The Countryside’

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Peppermint Candy

  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 1/2 cups confectioners sugar
  • 1/4 cup minced fresh peppermint leaves
  • green food coloring (optional)

Beat the egg whites and cream of tartar until very stiff. Add the confectioners sugar and beat until very thick. Gently fold in the peppermint. Drop by spoonfuls onto a
cookie sheet and bake at 250F for approx. 35 minutes or until dry. Allow to cool. Keep stored in airtight containers.

Canning Potatoes

Yesterday, I canned my first batch of potatoes. I will be canning both red potatoes and sweet potatoes. I purchased two 10 pound bags of red potatoes (I figured this was the best choice, since the only other option was russet potatoes) and two 10 pound boxes of sweet potatoes.

This was one of the easiest things to do! I left the skins on, cut them in half or quarters (depending on their size), and followed the directions here: http://jordansfarm.wordpress.com/2008/08/23/canning-potatoes/. They all sealed beautifully and only two sucked up some of the water (the jars are about half full of water) so those will be used first (miss paranoid here).

The 20 pounds of red potatoes filled 19 quart jars (with a few left over so I could enjoy them with dinner) and 20 pounds of sweet potatoes filled 14 jars (actually 16 but I did not want to pressure can 2 jars so mashed sweet potatoes were for lunch and dinner the next day).

Further down on the web page above page is instructions for canning sweet potatoes. That is how I will be doing the sweet potatoes tonight:

Sweet Potatoes canned:

Boil first for about 5 min. so as the skins will rub off.

Leave small ones whole/ or cut,

Pack into jars

Fill with water or med. syrup (med. syrup: 3 1/4 cup sugar and 5 cups water= 7 cups syrup)

Leave 1 inch head space, remove air bubbles

Pressure can 10 pounds for:

Pints: 1 hour 5 minutes
Quarts: 1 hour and 30 minutes

I packed in syrup but a light syrup instead. I went looking around for light syrup recipes that would allow me to incorporate honey. I found this page (http://www.pickyourown.org/sugarsolution.htm), and it turns out you can replace half the sugar with honey! That’s what I did!

I love fresh sweet potatoes but after seeing how the red potatoes bleached out (no longer red) I am afraid of blah, bland sweet potatoes. I have not tried the sweet potatoes yet but last night we had corned beef hash with the canned red potatoes. I cubed them, put plenty of oil in the pan, let it brown without moving it around much, then removed them from the pan. We added them back right before the eggs were set. They tasted wonderful! They did not have that canned potato smell when we opened up the jar, and tasted just like boiled potatoes right out of the jar!

Preserving the Herbal Harvest with Herb Jellies

Preserving the Herbal Harvest with Herb Jellies

This piece was developed and written by Kathleen Gips and appears in The Pleasure of Herbs: A Month-by-Month Guide to Growing, Using, and Enjoying Herbs by Phyllis Shaudys (©1986 by Storey Communications, Inc.; published by Garden Way Publishing).

Herb jellies capture the essence of fresh herbs in a delicate base of fruit juice or an herbal infusion. The glittering, colorful jars of sweet herb condiments appeal to the sight as well as to the taste, and can be enjoyed for long after the herb garden is dormant.

The endless combinations of herbs and spices with fruit juices are a challenge to the herbalist’s imagination. Traditional uses for tangy tarragon with poultry or fish, rich rosemary with roast meats, and green mint with lamb are commonly known and used. But those who enjoy the herbal flavors will seek new taste experiences such as rich basil on hamburger, rosy rose geranium with peanut butter sandwiches, delicate orange rosemary on muffins, fennel jelly with grilled fish, sherry rosemary with cream cheese and crackers, or even lemon verbena jelly on a sundae!

General Directions

Fruit juice jelly when made with apple juice will have enough natural pectin from the apples to gel without the addition of commercial pectin. When water or other fruit juices are used as a base for the infusion, however, commercial pectin (either powdered or liquid) must be added to obtain proper consistency. Liquid and powdered pectin are not interchangeable in recipes, however.

Although fresh are preferable, dried herbs or seeds may be used. A general rule is 1 cup fresh, 1/2 cup dried, or 1/4 cup seeds. More or less may be used according to taste. The herbs should be gathered in the early morning after the dew has dried from the leaves, but before the hot sun has evaporated the essential oils from the foliage. Wash the herbs by swishing in a basin of cool water, being careful not to bruise the leaves. The herbs for the infusion may be chopped and put in a cheesecloth bag, or the stems tied in a bunch, or, as I prefer, chopped and put into the liquid, then strained before using. Bruise
the leaves with a wooden spoon or a potato masher when the herbs are infusing into the juice or water. This, along with the heat, will increase the release of the essential oils into the liquid. If desired, 1/4 cup of fresh chopped herbs-not those used for the infusion-can be added to the jelly batch before it is poured into the jars. To prevent floating herbs, stir the jelly for 5 minutes before ladling into jars.

A fresh sprig of herbs should be added to each hot jar before the jelly is poured into it, to add flavor and eye appeal. Jelly jars and lids should be sterilized in either boiling water or in the hot cycle of the dishwasher. Screw-top canning jars are preferable to paraffin seals, since new information indicates that the mold which sometimes forms when paraffin is used can be harmful. The jars and lids should be boiling hot when filled and capped. To do this, run the jars through the hot cycle of the dishwasher and leave closed until the jelly is ready. Or keep the jars hot, after boiling, by placing upright on a cookie sheet in a 250° oven. Boil the lids for at least 5 minutes, and leave them in the hot water while making the jelly. Fill the jars, leaving 1/4 inch headspace to allow room for a vacuum and, therefore, a proper seal. Turn the lidded jars over, after filling with jelly, to coat the lids. place them upright on a folded towel for about 8 hours, until set. Jelly will thicken as it cools.

Measurements must be accurate when using jelly recipes. Too little sugar will cause the jelly to be thick and rubbery; too much sugar will cause it to be thin and watery without a proper “set.” It is important to remember not to exchange the liquid and powdered pectins called for in the recipes; for success you must use the form listed. A large enamel or stainless steel pot should be used when making jelly for correct heating of the sugar mixture and to allow room for the rolling boil. A few drops of vegetable food coloring can be added to the mixture before boiling, if desired, to enhance the color of
the jelly. Choose from the colors red, yellow, or green, but use sparingly – just a few drops are needed. Vinegar can be substituted for all or part of the lemon juice when it is desirable for the jelly to have a tangy, sweet flavor. Use this variation for meat accompaniments with herbs, such as tarragon or fennel. One half teaspoon butter or margarine in the boiling jelly will prevent or decrease foaming, thus eliminating or lessening the skimming process.

Basic Herb Jelly Recipes

First select the recipe you will follow, choosing either apple juice, powdered pectin, or liquid pectin. Assemble the ingredients including the herb and fruit juice or herbal infusion combination that you have chosen from the chart that follows, or from your own imagination. Have on hand sterilized tongs and very clean oven mitts or hot-dish-pads for handling the very hot jars and lids. Make your herbal infusion following the directions below, and then proceed with jelly recipe instructions.

To make an herbal infusion:

In a covered saucepan, combine fruit juice or water with the herbs. Heat to the boiling point, but do not boil. Remove from heat and let steep, covered, for 20 minutes. Strain the liquid through a coffee filter paper or jelly bag, squeezing the herbs left in the paper or bag to include all the flavor. Discard herbs. This is the herb jelly liquid base.

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Herb and Fruit Juice Combinations

BASIL (opal)/basil infusion (this will be a lovely rose color without food coloring)

BASIL (sweet)/basil infusion (add 2 T. cloves to infusion for spicy flavor; strain)

CINNAMON/cherry juice (make infusion with 1/4 cup crushed cinnamon; strain)

CLOVE/tangerine juice (make infusion with 1/4 cup crushed cloves; strain)

FENNEL/fennel infusion (add vinegar for all or part of the lemon juice, if desired)

LEMON BALM/red grape juice

LEMON THYME/white grape juice

LEMON VERBENA/lemonade

MARJORAM/grapefruit juice

MINT/mint infusion or apple juice

PARSLEY/parsley infusion or dry white wine (add fresh chopped herbs to the finished jelly)

ROSEMARY/orange juice or sherry

SAGE/cider or apple juice

SAVORY/cranberry juice

SCENTED GERANIUM/apple juice or scented geranium infusion

TARRAGON/white wine or tarragon infusion (use vinegar instead of lemon juice)

THYME/purple grape juice

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Recipe Using Powdered Pectin

  • 3 cups fruit juice or water
  • 1 cup fresh herb
  • 1 T. fresh or frozen lemon juice or vinegar
  • 1 package powdered pectin (1 3/4 oz.)
  • 4 cups sugar
  • 1/2 t. butter or margarine
  • 1 fresh herb sprig for each jar
  • 3 or 4 drops food coloring (optional)

Mix the prepared herb infusion with the lemon juice or vinegar, food coloring, pectin and butter. Mix well. Put over highest heat, stirring constantly, until mixture comes to a full rolling boil. Mix in sugar. Continue stirring, return to full boil and boil hard for exactly 1 minute. Remove from heat. Stir and skim off foam with metal spoon. Immediately pour into hot, sterilized jars with herb sprigs in the bottom. Seal.

Yields approximately 40 oz.

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Recipe Using Liquid Pectin

  • 2 cups juice (bottled or canned), white wine or water infused with
  • 1 cup herb (or proportion of spices suggested above)
  • 3 1/2 cups sugar
  • 2 tablespoons lemon juice
  • 1 pouch liquid pectin
  • 1/4 teaspoon butter or margarine (optional)
  • 1 fresh herb sprig per jar
  • food coloring (optional)

To the prepared herb infusion add the lemon juice, food coloring, sugar and butter. Mix well. Over highest heat, stirring constantly, bring mixture to a full rolling boil. Mix in pectin all at once, and return to full rolling boil. Stir constantly and boil hard exactly 1 minute. Remove from heat. Stir and skim off foam with metal spoon. Add herb sprigs to hot sterile jars. Pour and seal immediately with hot caps.

Yields approximately 48 0z.

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Recipe Using Apple Juice

  • 4 cups apple juice
  • 1 cup herb leaves
  • 3 cups sugar
  • 1/2 t. butter or margarine
  • 1 herb sprig for each jar used
  • Few drops food coloring

Stirring constantly, bring infusion of apple juice and herbs to a rapid rolling boil; boil hard for 5 minutes. Add sugar, butter, and food coloring. Stirring constantly, boil about 10 minutes until reaching 222° on a candy thermometer, or until jelly stage is reached. Test by placing a spoonful on a dish that has been chilled in the freezer. It should harden to jelly in a few minutes. Remove from heat, skim, and fill jars with herb sprigs in the bottom. Cap and seal.

Yields approximately 28 oz.

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Herbal Jelly Flavor Combinations

Being a cooler month, October is an excellent time to make herb jellies- especially since apple season is upon us. For treats for you family and friends all winter long, spend a day or two making a variety of herb jellies. Here are some ideas for jelly flavors and colors, and what to use them with:

Mint Jelly. Spearmint; dark green. Nice in pear or peach halves to accompany ham, lamb, or pork.

Thyme Jelly. Light green. Use a sprig-wonderful with beef or fish meals.

Rose Geranium Jelly. Slightly pink. Lovely with cream cheese on hot biscuits; divine on angel food or pound cake with whipped cream frosting!

Orange Mint Jelly. Yellow and red. Orange mint leaves and fresh or dried orange peel; marvelous with Chinese foods or baked chicken.

Lemon Balm Jelly. Yellow. Exquisite with fish and poultry.

Sage Jelly. Slightly yellow. Delicious with Turkey, chicken, or pork.

Basil Jelly. Dark orange. Excellent on hot rolls with any meal.

Rosemary Jelly. Leave natural amber color. Use a sprig. Perfect with beef.

First, make apple jelly according to the directions. Then, add food coloring (as suggested for each combination) after skimming off the foam from the boiling jelly. Finally, pour into the hot, sterile jars which contain 2 or 3 leaves of the suggested herbs, according to your taste.

If you try several different flavors and hues, it will be difficult to hide the results away in a cupboard! The rainbow of your garden creations will be mouth-watering just to look at.

This piece was developed and written by Kathleen Gips and appears in The Pleasure of Herbs: A Month-by-Month Guide to Growing, Using, and Enjoying Herbs by Phyllis Shaudys (©1986 by Storey Communications, Inc.; published by Garden Way Publishing).

Miss Parloa’s New Cookbook 1882

Miss Parloa’s New Cookbook: A Guide to Marketing and Cooking. New York:
C.T. Dillingham, 1882, c. 1880.

Here is an old cookbook that can be useful for those times without power. Please consider investigating the old cookbooks that are out there still. They can be invaluable, especially since they teach us so many things we have lost over the generations.

book36_cover

http://digital.lib.msu.edu/projects/cookbooks/html/books/book_36.cfm

Here are some of the recipes, which are fantastic!

Pickles and Ketchup

Pickled Beets

Cut boiled beets in slices. Lay these in a large glass jar or earthen pot. For every beet, put in one slice of onion, on tablespoonful of grated horseradish, six cloves, and vinegar enough to cover. The beets will be ready to use in ten or twelve hours. They will not keep more than a week.

Pickled Blueberries

Nearly fill a jar with ripe berries, and fill up with good molasses. Cover, and set away. In a few weeks they will be ready to use.

Sweet Melons

Use ripe citron melons. Pare them, cut them in slices and remove the seeds. To five pounds of melon allow two an one-half pounds of sugar and one quart of vinegar. The vinegar and sugar must be heated to the boiling point and poured over the fruit six times, or once on each of six successive days. In the last boiling of the syrup add half an ounce of
stick cinnamon, half an ounce of white ginger root and a few cloves. When the syrup boils, put in the melon, and boil ten minutes; then put in jars. Skim the syrup clear and pour it over the melon.

Peaches, Pears and Sweet Apples

For six pounds of fruit use three of sugar, about five dozen cloves and a pint of vinegar. Into each apple, pear or peach, stick two cloves. Have the syrup hot, and cook until tender.

Sweet Tomato Pickle

One peck of green tomatoes and six large onions, sliced. Sprinkle with one cupful of salt, and let them stand over night. In the morning, drain. Add to the tomatoes two quarts of water and one quart of vinegar. Boil fifteen minutes; then drain again, and throw this vinegar and water away. Add to the pickle two pounds of sugar, two quarts of vinegar,
two tablespoonfuls of clove, two of allspice, two of ginger, two of mustard, two of cinnamon, and one teaspoonful of cayenne, and boil fifteen minutes.

Spiced Currants

Make a syrup of three pounds of sugar, one pint of vinegar, two tablespoonfuls of cinnamon, two tablespoonfuls of clove, and half a teaspoonful of salt. Add six pounds of currants, and boil half an hour.

Spiced Plums

Make a syrup, allowing one pound of sugar to one of plums, and to every three pounds of sugar, a scant pint of vinegar. Allow one ounce each of ground cinnamon, cloves, mace and allspice, to a peck of plums. Prick the plums. Add the spices to the syrup, and pour, boiling, over the plums. Let these stand three days; then skim them out and boil down the syrup until it is quite thick, and pour hot over the plums in the jar in which they are to be kept.

Pickled Cucumbers

Six hundred small cucumbers, two quarts of peppers, two quarts of small onions. Make enough brine to cover the pickles, allowing one pint of salt to four quarts of water, and pour it, boiling, over the pickles. Let them stand until the next morning; then pour off the brine, throw it away, make a new one, and scald again. The third morning scald this
same brine and pour it over again. The fourth morning rinse the pickles well in cold water, and cover them with boiling vinegar. Add a little piece of alum and two tablespoonfuls each of whole cloves and allspice, tied in a bit of muslin, if you like the spice.

Pickled Cucumbers, No. 2

Wash and wipe six hundred small cucumbers and two quarts of peppers. Put them In a tub with one and a half cupfuls of salt and a piece of alum as large as an egg. Heat to the boiling point three gallons of cider vinegar and three pints of water. Add a quarter of a pound each of whole cloves, whole allspice and stick cinnamon, and two ounces of
white mustard seed, and pour over pickles. Cover with cabbage leaves.

Stuffed Peppers

Get large bell peppers. Cut around the stem, remove it, and take out all the seeds. For the stuffing use two quarts of chopped cabbage, a cupful of white mustard seed, three tablespoonfuls of celery seed, two tablespoonfuls of salt, half a cupful of grated horseradish. Fill each pepper with part of this mixture, and into each one put a small onion
and a little cucumber. Tie the stem on again, put the peppers in a jar, and cover with cold vinegar.

Mangoes

Get small green musk-melons or cantelopes. Cut a small square from the side of each one, and, with a teaspoon, scrape out all the seeds. Make a brine of one pint of salt to one gallon of water. Cover the mangoes withit wile it boils. Let them stand two days; then drain them, and stuff with the same mixture as is used for peppers. Pour boiling vinegar over them, using in it a bit of alum.

Chopped Pickle

One peck of green tomatoes, two quarts of onions and two of peppers. Chop all fine, separately, and mix, adding three cupfuls of salt. Let them stand over night, and in the morning drain well. Add half a pound of mustard seed, two tablespoonfuls of ground allspice, two of ground cloves and one cupful of grated horseradish. Pour over it three quarts of boiling vinegar.

Pickled Tomato

One peck of green tomatoes, a dozen onions, sliced thin; two cupfuls of salt, a small (quarter of a pound) box of mustard, one quarter of a pound of mustard seed, one ounce each of ground allspice, clove and pepper. Cut the tomatoes in thin slices, sprinkle with the salt, and let them stand two days; then drain them. Mix the spices. Put layers of tomato,
onion and spice in the kettle, and cover with vinegar. Cook slowly until the tomato looks clear–about half an hour.

Pickled Cauliflowers

Two cauliflowers, cut up; one pint of small onions, three medium-sized red peppers. Dissolve half a pint of salt in water enough to cover the vegetables, and let these stand over night. In the morning drain them. Heat two quarts of vinegar with four tablespoonfuls of mustard, until it boils. Add the vegetables, and boil for about fifteen minutes, or until a fork can be thrust through the cauliflower.

Tomato Ketchup

Twelve ripe tomatoes, peeled; two large onions, four green peppers, chopped fine; two tablespoonfuls of salt, two of brown sugar, two of ginger, one of cinnamon, one of mustard, a nutmeg, grated; four cupfuls of vinegar. Boil all together till thoroughly cooked (about three hours), stirring frequently. Bottle while hot.

Tomato Ketchup, No. 2

Skin the tomatoes, and cook them well. Press them through a sieve, and to each five pints add three pints of good cider vinegar. Boil slowly a long while (about two hours), until it begins to thicken; then add one tablespoonful of ground clove, one of allspice, one of cinnamon and one of pepper, and three grated nutmegs. Boil until very thick (between
six and eight hours), and add two tablespoonfuls of fine salt. When thoroughly cold, bottle, cork and seal it.

Barberry Ketchup

Three quarts of barberries, stewed and strained; four quarts of cranberries, one cupful of raisins, a large quince and four small onions, all stewed with a quart of water, and strained. Mix these ingredients with the barberries, and add half a cupful of vinegar, three-fourths of a cupful of salt, two cupfuls of sugar, one dessert-spoonful of ground clove and one of ground allspice, two tablespoonfuls of black pepper, two of celery seed, and one of ground mustard, one teaspoonful of cayenne, one of cinnamon and one of ginger, and a nutmeg. Let the whole boil one minute. If too thick, add vinegar or water. With the quantities given, about three quarts of ketchup can be made.

Salt Fish Recipes

To Cook Salt Codfish:

The fish should be thoroughly washed, and soaked in cold water over night. In the morning change the water, and put on to cook. As soon as the water comes to the boiling
point set back where it will keep hot, but will not boil. From four to six hours will cook a very dry, hard fish, and there are kinds which will cook in half an hour.

Salt Fish with Dropped Eggs:

  • One pint of cooked salt fish
  • One pint of milk or cream
  • Two tablespoonfuls of flour
  • One tablespoonfuls of butter
  • Six eggs
  • Six slices of bread, toasted
  • Pepper

Put milk on to boil, keeping half a cupful of it to mix the flour. When it boils, stir in the flour, which has been mixed smooth with the milk; then add the fish, which has been flaked. Season, and cook ten minutes. Have six slices of toasted bread on a platter. Drop six eggs into boiling water, being careful to keep the shape. Turn the fish and
cream on to the toast. Lift the eggs carfully from the water, as soon as the whites are set, and place very gently on the fish. Garnish the dish with points of toast and parsley.

Salt Codfish, in Puree of Potatoes

  • Six large potatoes
  • One pint and one cupful of milk
  • Two tablespoonfuls of butter
  • A small slice of onion (about the size of a silver quarter)
  • One pint of cooked salt codfish
  • Salt
  • Pepper
  • One large tablespoonful of flour

Pare the potatoes and boil half an hour; then drain off the water, and mash them light and fine. Add the salt, pepper, one tablespoonful of butter, and the cupful of milk, which has been allowed to come to a boil. Beat very thoroughly, and spread a thin layer of the potatoes on the centre of a hot platter. Heap the remainder around the edge, making a wall to keep in the cream and fish, which should then be poured in. Garnish the border with parsley, and serve.

To prepare the fish: Put the pint of milk on to boil with the onion. Mix flour and butter together, and when well mixed, add two tablespoonfuls of the hot milk. Stir all into the boiling milk, skim out the onion , add the fish and cook ten minutes. Season with pepper, and if not salt enough, with salt. This is a nice dish for breakfast, lunch or dinner.

Salt Fish Souffle

  • One pint of finely chopped cooked salt fish
  • Eight good sized potatoes
  • Three-fourths cupful of milk or cream
  • Four eggs
  • salt
  • Pepper
  • Two generous tablespoonfuls of butter

Pare the potatoes and boil thirty minutes. Drain the water from them, and mash very fine; then mix thoroughly with the fish. Add butter, seasoning and the hot milk. Have two of the eggs beaten, which stir into the mixture, and heap this in the dish in which it is to be served. Place in the oven for ten minutes. Beat the whites of the two remaining eggs to a stiff froth, and add a quarter of a teaspoonful of salt; then add yolks. Spread this over the dish of fish; return to the oven to brown, and serve.