Preserves and Pickles

Ingredients

• one pint of brandy
• one pound of sugar to one of fruit
• one quart best cider \inegar to tliree pints brown sugar
• four sticks of cinnamon to a gallon of fruit
• seven pounds sugar
• eight pounds small green tomatoes
• one ounce of mace
• three cloves of garlic to each bottle
• two tablespoons of rose
• one tablespoon arrowroot flour
• three pounds of pared tart apples
• one third pound of butter
• one teaspoon essence of lemon
• one half pound french candied fruit
• one pint milk
• quarter pound sugar
• two quarts of cut apples
• one-half cup water
• two tablespoons butter
• one quart of blackberries
• two quart dish
• one quart milk
• one quart cold milk
• two thirds cup sugar
• two teaspoons of soda
• one pound pulverized sugar
• two quarts of boiling water
• one tablespoon of fillet if fresh
• one quart of oysters to two quarts boiling water
• a gallon of fruit
• a pound of almonds
• a pint of cream well whipped
• a cup of butter
• a pound of raisins
• a pound of beef suet
• a pound of st
• a pound of sifted flour
• four lemons
• one fourth peck of green nuts size of hickory nut
• 32 pbb8ebve8
• two tumblers rich cream
• two wine glasses milk
• ten eegs
• one pound of sugar one third pound of butter
• three egips
• one cop each of sugar
• one third onp of melted butter
• two plates
• six eggs
• two-thirds full of water
• three quarters of nn hour to an hour
• seven large tart apples
• 28 vilxing
• half tear spoons butter
• one half teacup sugar
• half pound
• one-half teacup sugar
• one teacup com meal
• two till air cells form
• one
• three eggs
• half full of warm water
• three quartern pint of creain
• one gratod ■utmeg
• half toa-spoonful each ginger
• two quarts boiling water
• cloves
• cinnamon
• mace
• ginger
• vinegar
• pepper
• allspice
• salt
• nutmeg

Directions

1. Bkandied Peaches. Put fine large freestone peaches into a weak solution of hot soda-water only until the fur is loseued sufficiently to rub off with a coarse cloth, mnke a syrup of white sugar allowing half a pound sugar to one of fruit, wlien boiling add fruit and boil for five minutes, re- move fruit and boil syrup fifteen mfnutes longer, or till thick, add one pint of brandy for eacli i)Ound of fruit and take syrup at once from fire and i>our while hot over fruit, (in glass jars,) and seal; if a reddish juice oozes from fruit while draining, pour it off before adding clear syrup; pears must be pared with a knife before being ]>randied. Plums and appricots are brandied by this receipe pricking before dropping in sjTup to prevent bursting; the large amber colored and blue are best. Cherries are similarly brandied usin^ however, one pound of sugar to one of fruit ; use the short stemmed bright red cherries in bunches, not too ripe lest skins crack ; be careful to cork all fruits tightly. — MrB. Judge W. Jonea^ St. Joe,, Mo.

2. Sweet Pickled Peaches. — Prepare a syrup in the proportion of one quart best cider \inegar to tliree pints brown sugar ; boil and skim. Peel fruit by placing in a wire basket, plunging into boiling hot water, then in cold water, ^ as to readily remove skin; to spice use t^vo teaspoons of whole cloves and four sticks of cinnamon to a gallon of fruit; many pre- fer to stick a few cloves in ea<*h peach and add broken cinnamon to s3Tup. Throw peaches in boiling syrup for five minutes, remove them into a jar, boil syrup until quite thick, pour over fruit and tie covers on jars; this is a German style of preparing them. — L. A. Clarkson^ Atlanta-,, Ga.

3. Oreen Tomato Preserves. — Make a syrup of seven pounds sugar; take eight pounds small green tomatoes, pierce with a fork and add when syrup boils ; add juice of four lemons and one ounce of mace and ginger, mixed. Boil all slowly until fruit is clear, then remove with a perforated skimmer, cool on dishes; boil syrup till thick, put fruit in jars and cover with hot syrup. A favorite preserve, and very nice if directions be strictly followed. — Jf. Ilarlandy Virginia.

4. Walnut Catsup. — Crush to a pulp one fourth peck of green nuts size of hickory nut, rind and all, place in a stew jar and cover witli strong vinegar, let stand twenty-four hours, then put in a stout cloth and ])ress all juice out, boil fifteen minutes, clarifjdng with beaten white of an es:^,; before boiling begins, while boiling add pepper and allspice to taste, tied in a bag, when cool add fresh vinegar, if needed, as without it may be too bitter to bottle ; put two or three cloves of garlic to each bottle and cork tightly. It keeps for years — ^virtue increasing with age ; this is unrivalled. Taken as a medicine for cough, it is mostezcellont; dose, a teaspoon three times a day.

5. 32 PBB8EBVE8 AND PICKLE8.

6. Almond Pudding. — Blanche a pound of almonds; beat to a paste, adding^ gradually two tablespoons of rose or orange water to prevent their oiling. With these stir two tumblers rich cream, two wine glasses milk, two of wine, ten eegs, well beaten, one tablespoon arrowroot flour, one of bread crumbs. Boil or steam half an hour. Serve with arrowroot sauce. — Mr9, A. P. IL

7. Afplb Charlotte. — Trim crust from slices of bread, dip in clarified butter and fit them |>erfectly into a tin mold. Fill to top with stewed apples or apple marmalade ; cover with slices of bread dipped in the butter, then with plate placing a weight on top; bako in quick oven; when nearly- done plate may be removed. Charlotte may be sprinkled with cinnamoa and sugar and browned. If bread is not well fitted together juices will escape and ruin oppea ranee of charlotte. Serve with cream sauce or with- out as liked. Any jam or preserve will do, but apple sauce or marmalade is best To make the marmalade, stew three pounds of pared tart apples with one pound of sugar one third pound of butter, season with lemon if liked. Stew gently until a marmalade is formed— i2u<A Soyal^ Allofnia, Oa,

8. Deuoious Apflb Pudding. — Three egips, one cop each of sugar and sweet milk, one third onp of melted butter, one and a third cups of apples, one teaspoon essence of lemon; baked in pastry. This quantity will make two plates. — Mrs. M, M, D,

9. Cabinet Pudding. — Sheet of sponge cake and one half pound French candied fruit, apricot, pear, cherries, a lime, and ounce citron ; cut citron iu shape of leaves. Butter tin mold thickly with cold butter, press the fruit in any pretty designs on bottom and sides of mold, using large fruits for centers and citron leaves around. Cut sponge cake to fit bottom of mold over the fruit, and also line sides with the cake, then put in some of the fruit (cherries), then another layer of cake, then fruit, etc., with last layer of cake, pressing cake firmly in the mold. Make custard of one pint milk, six eggs and quarter pound sugar. Put custard in a pitcher and pour slowly in the mold Tetting part of custard entirely absorb before adding the rest When all added,place mold in steamer or in sauce pan two-thirds full of water and steam till firm, about an hour and a Ju.lf. To test run a fork or small knife down through thickest part, if any liquid appears must cook longer. "When done take fron mold, top side down and serve with pow- dered sugar. To make a plainer pudding, use bread instead of cake and raisins, currants and citron instead of French fruits. — Mi$s Juliet Corson.

10. Christiana Pudding. — Put a layer of sliced bread or biscuit, first dipped well in boiling sweet milk, in a baking dish, then a layer of prune sauce made as for eating, only seeding the prunes, then bread and so on till the dish is full, bread on top, having sprinkled each layer with a little sugar; pour over this the prune juice and the remainder of scalded milk. To make it richer, bits of butter may be added to each layer ; bake in mod- erate oven from three quarters of nn hour to an hour. When cold turn out in a dish and spread whipped cream on top, or it may be served hot with a sauce or spoonful, of whipped cream to each dish. This is a splen- did pudding, wholesome and inexpensive. — Mi8s Olga OoUersrud^ Chris- tiana,

11. Copenhagen Pudding. — Pare and eighth seven large tart apples, makes two quarts of cut apples, put in a sauce pan with one-half cup water ; let cook till tender, then stir in two tablespoons butter and half teacup sugar,

12. POPULAR DIXIE DISHES. 28

13. vilxing and mashing thoroughly. Put this as the bottom layer in a dish in which the pudding is to be served. Then^ put in spider two and a half tear spoons butter, and when melted add one and half-cups dry bread crumbs one half teacup sugar and one half pound (in the shell) almonds blanched and finely chopped ; stir this constantly for about ten minutes or till well mixed ; place tiiis while hot' as the second layer in the dish, then in their season take one quart of blackberries and one-half teacup sugar and cook to a jam or in winter to a jelly glass of jam (or any fruit may be used); spread this for the third layer. AH these can be prepared tlie day before using; before serving cover with a pint of cream well whipped and sweet- ened to taste, tablespoon sugar, and flavored with vanilla. This fills a two quart dish and is sufficient for twelve or fourteen persons, and is a delicious /dessert. — Mrs, Mena Jensen^ Oopenhagen.

14. Cork Meal Pudding. — Scald one quart milk, add one teacup com meal, boil a few moments and add one quart cold milk, two thirds cup sugar, two •ggs and a little salt. Raisins improve it. Bake, stirring occasionally. — Mr». McCarty^ Knaxmlle^ Tenn.

15. Dixie Pudding. — ^l^ake light bread, slice, trim off crusts and cut into j^ieces about two inches square ; take green gage plums, remove seeds, ■lake very sweet and spread over the bread squares. Whip thick sweet cream till stiff as in this manner ; have cream ice-cold and it is well to •et on ice while whipping, whip to a froth, let stand a moment or two till air cells form, then skim off froth into a sieve placed in a bowl, whip the rest of cream and treat froth as before; continue till all the cream is whipped, having poured back tlie cream that drips into bowl ; sweeten and iavor with Manilla; just before serving, place the squares in a desert dish and cover each one with whipped cream. A very showy, excellent dish and when sponge cake squares are used in place of bread, very elegant and delicious. — Mrs. Col. Liggett.

16. Fruit Pudding. — Half a pint each of molasses and sugar, half a cup of butter and sour milk; three eggs, two teaspoons of soda, cloves, cin- namon, nutmeg and raisins to taste, and fiour to make a stiff batter; pour mixture in a butteied cake pan, cover tightly and steam two hours. Ik} not remove lid until ready to serve. Serve with any sauce liked. — ^* A If ew Orleans Housekeeper.^'* • '

17. Plum Pudding.— Stone a pound of raisins. Prepare a pound of zante currants by putting them into a colander witli holes not too large, set that in a pan half full of warm water and stir the currants vigorously. Pour off the water two or three times (the dirt will go through the holes. Spread the currants in a baking p.m. Pick over and let dry in oven watching carefully; mince and slired a pound of beef suet. Mix with these in a large pan a pound of st;ile bread crumbs and half a pound of sifted flour. Beat together in another pan the yolk of six eggs, add three quartern pint of creain or milk, then the well-frothed wiiites and pour this over the suet, flour, etc., and stir and mi.\ t\w wliole well together, adding one gratod ■utmeg, tablespoonful cinnamon, half toa-spoonful each ginger and ground cloves, teaspoonful salt, one pound pulverized sugar. Boil briskly six hours in a cloth dipped in boiling water and then flour thickly on tlie inside or in an ornamental mold tied up in aclotli. Have a large pot with plenty of water. To take out of pot without breaking, dip into cold water for a minute or two, then place it in a round, bottomed basin that will just hold it Untie the cloth and lay bare the pudding down to the edge of the ba.sin then place upon it, upside down, the dish on which it is to be served and

18. 24 80UPS AND VEGETABLES.

19. invert the whole so that the paddins: may rest on the dish, lift off basin and remove cloth. The use of the cold water is to chill and solidify the surface so that it may part from the clotli smoothly. Plum pudding may also be baked (two hours) or steamed (three hours), m a well buttered mold or pan, but it is then better with ti^'o teaspoonf uls baking powder.

20. SOUPS AND VEGETABr.ES.

21. Gumbo Fillet. — Joint and dredge well with flour a full ^rown chicken; put in a pot witli sufficient lard to fr}' it, adding a sliced onion. B© care- ful not to burn it. Wien fried, add two quarts of boiling water, a slic^ of ■Jiam trimmed free from the coarse fat, salt, black and red pepper, a few cloves and grains of allspice if liked; stew until soup is rich with pieces of chicken; turn into tureen and add one tablespoon of fillet if fresh, two if not fre»sli ; stir well to avoid lumping, and do no.t cover after adding fillet; add as many oysters as you please; they must previously be cooked. but not more than five minutes. The soup is best made by adding liquor of one quart of oysters to two quarts boiling water. Fillet is pulverized sassafras leaves dried and sifted; can be made at home readily. — iVrs. S., La.

22. To Can Corn. — Put the corn raw into tin cans, then fill with cold water even with the top of the com; solder up tlie can, pricking a small hole in the cover. Solder that also. Boil the cans and contents in boiling water two and a half hours; then with a hot iron open the small hole and let the gas blow out, after which solder up and boil again two and a half hours and set away for use. Peas, string beans and Lima beans can be put up in tlie same way.

23. Sweet Potatoes. — Boil or stew large potatoes until nearly done ; take out, peel and slice, not quite half an inch thick. Put in baking pan with very little water ; sprinkle thickly with white sugar and spread each slice with butter ; brown in oven. Carolina style and a favorite dish all over the South.— ifVv. EckfcTd, AtlarUa, Go.

Nutrition, whole recipe (rough)

Counts 25 of 33 ingredients. The other 8 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 25 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Beef	100g cooked	250
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Apple	1 medium (182g)	95
Oyster	6 medium (84g)	81
Egg	1 large egg (50g)	78
Blackberry	1 cup (144g)	62
Grape	1/2 cup (76g)	62
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Walnut	1 walnut half (4g)	26
Wine	2 tbsp cooking wine (30ml)	25
Tomato	1 medium (123g)	22
Lemon	juice of 1 lemon (48ml)	12
Nutmeg	1 tsp ground (2.2g)	12
Clove	1 tsp ground (2g)	7
Almond	1 almond (1.2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Black Pepper	1 tsp ground (2.3g)	6
Allspice	1 tsp ground (1.9g)	5
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Brandy	not in our table	0
Fruit	not in our table	0
Cider	not in our table	0
Mace	not in our table	0
Rose	not in our table	0
Arrowroot	not in our table	0
Water	not in our table	0
Hickory Nut	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.