Part 17

One half peck green tomatoes, 2 large heads of cabbage, 15 white onions, good size, 25 cucumbers. Cut the cabbage as for slaw. Chop cucumbers, onions and tomatoes in small pieces. Then salt in layers and let it stand 24 hours. Take 3 qts. of best cider vinegar, 3 lbs. of brown sugar, ½ teacup of turmeric, ½ cup ground pepper (black), 1 oz. of celery seed, ¾ lb. of white mustard seed and 3 or 4 ripe, red tomatoes. Cut in pieces, boil this together. Drain salt from pickle and pour vinegar over boiling hot. When cold the last day mix a ¼ lb. of mustard seed, a cup of best olive oil, 1 dessertspoon curry powder and 1 qt. of vinegar. Mix oil and mustard, adding vinegar and stirring well through the pickle.

SWEET TOMATO PICKLE.

_Contributed by Mrs. Richard Gilpin, Philadelphia, Pa._

Take ½ pk. green tomatoes, 4 green peppers, 4 raw onions. Slice them and put in earthen crocks alternately with salt sprinkled through. Leave to soak over night, then drain off and put on stove to boil. Mix in ¼ lb. of ginger, ¼ lb. of cinnamon, 1 lb. of sugar, ¼ lb. of allspice. Cover with good, strong vinegar and boil until soft and brown. Put away in earthen jars.

OIL CUCUMBER.

_Contributed by Miss Belle Maury, Richmond, Va._

Pare and cut well grown cucumbers in thick slices 1 inch, or lengthwise, add a large onion as for the table, sprinkle well with salt and let stand over night. Drain in a colander for 4 or 5 hours. Put first in your quart jar 3 teaspoons salad oil, then layers of cucumbers, horseradish scraped fine. A little of each cayenne and black pepper and turmeric. Fill jar with strong cold vinegar and cover closely. Cucumbers must be kept well under the vinegar.

GERMAN CANTELOPE PICKLE.

MRS. JOHN MINOR MAURY (AN OLD RECEIPT), FREDERICKSBURG, VA., (1830).

_Contributed by Mrs. James T. Halsey, Philadelphia._

To 7 lbs. of fruit put 3 lbs. of sugar, 1 qt. of vinegar, cloves and mace and cinnamon, if you like it, to your taste. First cut fruit in slices, take out seeds and soft part and pare off rind very thin. Boil fruit in water 10 minutes, lay on dish to cool. Put on the vinegar, sugar, spices and when it comes to a boil put in fruit 5 minutes. Now put fruit in jar and let syrup boil 10 minutes longer and pour syrup over fruit in jar. Preserved ginger is an improvement.

GREEN TOMATO PICKLE.

MRS. DABNEY H. MAURY, PHILADELPHIA, PA.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

Slice 1 pk. of green tomatoes, sprinkle salt over them. Let them stand 24 hours, drain them from the liquor. Prepare the following ingredients: Slice 3 lemons, slice 12 large onions, take ½ lb. of ground mustard, ¼ lb. ground mustard seed, 1 oz. ground cloves, 1 oz. ground ginger, 1 oz. ground allspice, 1 oz. of black pepper pounded fine, 1 oz. coriander seed, 1 oz. celery seed, 5 lbs. brown sugar. Put alternate layers of onion, tomatoes and spices in your kettle, cover all with strong vinegar and boil 1 hour and a quarter. When cold add teacup sweet oil. Pot to tie closely.

SPICED PEACHES.

MISS MARIE LOUISE HOXIE, PHILADELPHIA, PA., (1858).

_Contributed by Mrs. W. Hinckle Smith._

Five lbs. sugar to 9 lbs. of fruit, 1 pint of vinegar (dissolve sugar with the vinegar), ½ oz. of mace, ½ oz. of cloves tied up in thin muslin and put on with the fruit. Boil 15 or 20 minutes until the peaches look clear.

PICCALILLI.

_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._

A peck green tomatoes, 8 large onions chopped fine with one cup salt stirred in. Let it stand all night, in the morning drain off all the liquor. Take 2 quarts water and one of vinegar. Boil all together 20 minutes. Drain through a sieve or colander, put back in kettle, and turn over it 2 quarts vinegar and 1 lb. sugar. Add 8 green peppers and 3 red peppers, chopped fine, ½ lb. white mustard seed, 2 tablespoonfuls pepper, 2 of cinnamon, 1 of cloves, 2 of ginger, 1 of allspice, ½ tablespoonful cayenne pepper.

GREEN TOMATO PICKLE.

MRS. GENERAL WATTS, VIRGINIA.

_Contributed by Mrs. Frances E. Gamble, Haverford, Pa._

Take 1 pk. of small green onions (6 or 8 onions), skin and sprinkle in layers with salt. Let them stand 24 hours and drain them by putting them in a sieve out of the brine, and pouring fresh water over them. Then scald in a strong ginger tea (1 lb. of ginger root slightly bruised to 1 qt. of boiling water). Take 1 oz. ground ginger, 2 tablespoonfuls of black pepper, 2 teaspoonfuls of ground cloves, ¼ lb. of white mustard seed, ½ cup of mustard, 1 oz. allspice, 3 oz. celery seed, and 3 lbs. of good, brown sugar. Put sliced onions and tomatoes in a kettle with the spices and sugar in alternate layers, and pour enough white vinegar to cover well. Cook the pickle until the tomatoes look clear and are tender (about an hour).

CHILI SAUCE.

Six large ripe tomatoes, 4 green peppers, 1 onion, 1 tablespoon of sugar, 1 tablespoon salt, 1½ cups strong vinegar. Chop peppers and onions and boil 1 hour.

GRANDMOTHER SUSAN RANDALL WILLIAMS’ PRESERVED LIMES.

_Contributed by Mrs. Mary Rawle Williams, Haverford, Pa._

Take the limes while perfectly green, put them in salt water strong enough to bear an egg, for 6 weeks (first cut in half and clean entirely of the pulp), then put in cold water for 24 hours, changing it every three hours, then boil in saleratus water until tender enough to run a straw through (one teaspoon salaratus to 6 quarts of water). Put them again in cold water, changing several times. To each lb. of limes take 2½ lbs. loaf sugar and 3 pints of water. Boil the syrup 15 or 20 minutes to clear it before putting in the limes. Then boil 1 hour and 15 minutes. The limes will be a light green when they first come out of the salaratus water, but the sugar will darken them enough. 300 limes will make from 6 to 7 lbs., according to their size.

GREEN TOMATO PICKLE.

MRS. JOHN STAIGE DAVIS, UNIVERSITY OF VIRGINIA, (1850).

_Contributed by Miss Jane Gamble, Roanoke, Va._

Take 1 peck of green tomatoes, slice, sprinkle with salt. Let them stand 24 hours. Drain them by putting out of the brine into a sieve and pouring fresh water over them. Then scald in a strong ginger tea. With the tomatoes put in 6 or 8 onions sliced. Take 1 oz. of ground allspice, 1 oz. ground ginger, 2 tablespoons ground black pepper, 2 teaspoons ground cloves, ¼ lb. white mustard seed and ¼ pint of prepared mustard, 3 lbs. of good, brown sugar. Mix well and place the sliced tomatoes and onions in a kettle with the spice and sugar in alternate layers and pour over the whole enough good vinegar to cover well. Let the pickle cook until the tomatoes look clear and are tender.

CATSUPS.

CHILI SAUCE.

MRS. DABNEY H. MAURY, RICHMOND, VA.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

Five large onions, 8 green peppers chopped very fine, add 30 ripe tomatoes cut up, 5 tablespoons brown sugar, 3 oz. salt, 8 cups of vinegar. Boil all together 2½ hours. Bottle for use.

TOMATO CATSUP.

Take 4 qts. of peeled tomatoes, and 2 qts. of vinegar, 6 red peppers sliced, 4 tablespoons of salt, 4 tablespoons of black pepper, 2 tablespoons of mustard, 3 tablespoons of allspice. Boil the whole 4 hours.

TOMATO CATSUP.

_Contributed by Mrs. C. W. Dailey, Elkins, W. Va._

One bu. ripe tomatoes, ½ gal. vinegar, ½ lb. of sugar, ½ pt. salt, 1½ oz. black pepper, 1½ allspice, 2 oz. mustard, 1 oz. ginger, ½ oz. cloves, ⅛ oz. cayenne, a little alcohol. Boil tomatoes gently ½ hour, then press through colander to remove skins and cores. Return liquid to porcelain lined kettle, and boil down one half. Add vinegar, sugar, salt and spices and boil down two thirds; catsup is not so dark if boiled down to two thirds, after adding vinegar alone, then sugar, salt and spices, letting it come to a boil, then removing from fire. Two small heads of garlic or a small onion chopped fine and added with spices is sometimes an addition. Bottle when perfectly cold, pouring a little alcohol in the top of each bottle. Cork and seal.--From National Cook Book of Philadelphia, which is, I understand, out of print.

TOMATO CATSUP--THE BEST.

MRS. DABNEY H. MAURY, RICHMOND, VA.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

To 1 gallon of juice passed through a sieve put 1½ lbs. of brown sugar, 4 large onions chopped _very_ fine, 2 tablespoons ground cloves, 2 of allspice, 1 large box mustard and a great deal of salt and red pepper. Place on fire and let it boil until it thickens. To this add not quite 1 qt. of vinegar just before it is done.

CHILI SAUCE.

_Contributed by Mrs. Russell Robinson, Nelson County, Va._

One hundred and eight tomatoes, 10 mango peppers, 9 onions, 6 tablespoonfuls of salt, 4 tablespoonfuls sugar, 4 tablespoonfuls ginger, 1 tablespoonful cloves, 1 teaspoonful allspice and 1 qt. vinegar. Chop tomatoes, peppers and onions fine. Boil and put through sieve, add vinegar and boil until done. Put spices in bag. Bottle when cold.

TOMATO KETCHUP.

_Contributed by Miss Mary Lapsley-Pyle, Philadelphia, Pa._

Take 1 bushel tomatoes, boil until soft and squeeze through a fine wire sieve and add 1½ pts. salt, 2 oz. whole cloves, ¼ oz. whole allspice, ¼ oz. cayenne pepper, use carefully, 1½ oz. whole black pepper, 5 heads garlic, 1 oz. celery seed, ¼ oz. good yellow mustard, ½ gallon vinegar. Boil until reduced to one half, and bottle when cold.

PRESERVES.

GREEN SWEETMEATS.

A DELICIOUS PRESERVE.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

Pare the rind off of the watermelon and cut in shapes, and if you wish to have it green put it into kettle with alternate layers of grape leaves and small bits of alum. Then pour on _hot_ water and let boil 2 hours, then put fruit in weak ginger water and let simmer for 3 hours. Then make your syrup, allowing to every pound of fruit 1¼ lbs. of sugar, 1 pt. of water; skim constantly and put in rind. Let simmer until tender, take fruit out and boil syrup until quite thick, pour over rind, which place in jars, letting syrup cover them well, and seal.

GREEN SWEETMEATS. THE BEST.

_Contributed by Mrs. Lewis N. Webb, Washington, D. C._

Carefully pare with a very sharp knife your watermelon rind, taking off the _outer_ green and leaving just the firm white rind about a quarter of an inch. After cutting rind in shapes you desire, put your rind into salt and water for 10 days, then clear water for 24 hours, changing water once. Then throw in strong alum water for 24 hours. Now throw rinds in a pot of water, add 2 tablespoonsful of ground ginger, cover your rinds with grape leaves, and boil until rinds are green. Now place them in cold water, changing water until rind is cold. Prepare a thin syrup of ½ lb. of sugar to 1 lb. of rind and let rinds simmer slowly, adding a few blades of mace. Let them stand in this syrup for 10 days or 2 weeks. Then put to this syrup 1½ lbs. of sugar to 1 lb. of rind, and after the syrup boils well put in rinds and let boil until clear. Boil 3 or 4 lemons in clear water and when tender add them to your syrup. Put in jars and cover closely.

BRANDIED PEACHES.

A receipt from Mrs. J. D. Martinez Cardeza, Claymont, Delaware, from Historic Harewood, on the Smithfield Pike, near Charlestown, W. Va. The manor house was built under the superintendence of General George Washington, by his brother, Colonel Samuel Washington, in 1752, and many a pretty maid, stately matron and gallant gentleman of Virginia has rejoiced in the hospitality of the Washingtons at Harewood. A list of their names would be a list of all the famous “F. F. V.’s.” This old receipt is from an old book of Mrs. Samuel Washington of “Harewood,” Virginia, bearing date 1822, and copied by her daughter, Mrs. Lucy E. Washington, of “Harewood,” in 1840.

_Contributed by Her Granddaughter, Mrs. John M. Cardeza, Claymont, Del._

Take large yellow or white clingstone peaches (not too ripe), rub off the down with a flannel cloth and score them down the rind with a needle. Scald them with boiling water, let them remain until cold, keeping them well covered all the time to enable the steam to go thoroughly through them. Take them out and spread them in a cloth to dry. Make your syrup, allowing a pound of sugar to every twelve peaches, a gill and a half of water to sugar, white of one egg. Boil sugar well and skim until it becomes perfectly clear. Then put in the peaches, let them come to a good boil, let them stand in syrup until next day, then add the brandy, 1 pt. to each pound of peaches. Put them in a sealed jar.

PEACH ENCHO.

ANNA LEDYARD CUYLER (1845).

_Contributed by Miss Josephine Barry Meeks, Orange, N. J_.

Seven lbs. fruit sliced or halved, 3½ lbs. sugar, 1 pt. vinegar. Put a couple tablespoons of whole cinnamon or cassia buds, and 1 tablespoon whole cloves in a lace bag. Tie up closely, and boil it until sufficiently spiced, then remove. Boil fruit until thick as marmalade, then bottle.

PINEAPPLE PRESERVES.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

Cut from pineapple a part of the stem, leaving about 1 or 2 inches on the fruit. Put in a pot of water (I prefer copper, never an iron one). It will take some hours on fire, 5 or more. Test fruit by running a straw through; don’t let it get too soft. When this can be done, take off, peel carefully taking out eyes, slice in thick slices, cut out core, weigh, and to each lb. of fruit 1½ lbs. granulated sugar. Put fruit and layers of sugar alternately and set aside until morning in stone or earthen jar. Cover top well with sugar. In the morning drain off syrup with every particle of sugar, scraping from every piece of fruit with silver knife. Put on fire, after it comes to a boil skim well. When it comes to a boil after skimming, throw in fruit carefully, cook 10 minutes, take out fruit, place carefully in jars. Let syrup cook until it thickens. Then pour over fruit, covering well with syrup.

TO BRANDY PEACHES.

1806.

Miss Nancy Cope’s recipe, a celebrated Philadelphian, a contemporary and an intimate friend of Mrs. Margaret Coleman Hemphill.

_Contributed by Mrs. Francis Taylor Chambers, Philadelphia, Pa._

To 1 lb. of Heath peaches, ½ lb. of loaf sugar. To get off the skin they must be thrown into a lye made of scalding potash, when after remaining a few minutes they may be taken out and rubbed clean with a coarse cloth and thrown into cold water. To make the syrup in which they are to be boiled, strew some of the sugar over the peaches, which makes liquid enough to dissolve the remainder, in which boil them three quarters of an hour; they must then be taken out of the syrup and laid on dishes until the following day. Then to 1 pt. of syrup add 1 pt. of white brandy, mix them well together and cover the peaches with it as you lay them in your jars, which must be closed very tight.

STUFFED APPLES.

A recipe from a written recipe book compiled from Mrs. R. O. Pritchard’s collected and original recipes, of New Orleans, by Mrs. Theodore Shute, New Orleans, 1894.

_Contributed by Mr. Herbert L. Clark, Philadelphia, Pa._

Take 10 good sized sound apples (not sweet). Core them, removing as much of the inside as possible without making too thin. Chop fine two of the same kind of apples, also ½ tumbler of seeded raisins, ¼ of pecans after being picked out, the raisins cut with scissors, the pecans chopped fine. Mix with them butter and sugar and stuff the apples. Bake and add a teaspoonful of sherry to each apple. Serve with whipped cream, to which add a little sherry, the cream put over the apples. After placing in dish mount top of each with candied cherry.

CURRANT AND RAISIN JAM.

_Contributed by Miss Elisa Sinclair Lyon, Bryn Mawr, Pa._

Three and one half lbs. currants, 3 lbs. sugar, 1 lb. raisins, 2 oranges. First, seed the raisins, and put a pint of water on them, and boil for 1 hour. While raisins are cooking, pick over the currants, squeeze the juice from the oranges, and keep the peel. Then put orange juice and peel with the currants, and let boil 15 minutes. Finally, put all together, and boil the whole for 15 minutes more. Then fill glasses while hot, and afterwards seal.

ORANGE MARMALADE.

_Contributed by Mrs. Portieux Robinson, Richmond, Va._

Slice and chop in fine pieces 6 oranges and 2 lemons; to 1 qt. of fruit juice and rind add 1 qt. of cold water. Let stand over night. In the morning boil until tender, set aside again. Next day weigh, and add 1¼ lbs. of sugar to each lb. of fruit. Boil until chips of orange look clear and the syrup jellies.

BRANDIED PEACHES.

_Contributed by Mrs. Elsie Ramee Arguimbau, New York (1845)._

White peaches, free stones, brush the down off, stick each with a large needle in several places and put in cold water to cover them, put kettle on moderate fire, keep it scalding hot without boiling, until the fruit will yield to the touch, then put them carefully with a skimmer into cold water, let them remain 10 minutes, then drain, then cover with fresh water and remain 15 minutes, drain again and cover lastly with cold, and stand 10 minutes. Take ¾ lb. sugar to each lb. of fruit, one small teacup of water to each lb. of sugar; put on fire and boil until thick, then add an equal quantity of white brandy and pour over fruit.

FIG PRESERVES.

MRS. GABRIEL BENOIST SHIELDS (NEE CATHERINE SURGET, OF NATCHEZ, MISS. 1817).

_Contributed by Miss Louise Puquet du Bellet, of Natchez, Miss._

Take figs nearly ripe. Cut them across on the top in the form of a cross. Let them remain in strong salted water for 3 days, changing water every day. After 3 days boil them in fresh water with grape or fig leaves until quite green. Then put in cold water for 3 days, changing water twice daily. After this add 1 lb. of white sugar to each lb. of figs, and put on to boil for a short while. Remove from the fire and put aside for a day or two, after which add 2 or more lbs. of sugar, and boil again until done. While the figs are boiling, add either sliced lemon or root ginger to your taste.

PRALINES--CREOLE.

_Contributed by Mrs. G. H. Ellerbe, New Orleans, La._

Eight cups of sugar, 8 cups of chopped pecans, 2½ cups of water. Let sugar and water syrup and come to a boil, cook until it ropes, then add nuts and stir until cool. A few drops of vanilla may be added if desired.

TO PRESERVE QUINCES WHITE.

MISS GIBBS, OF BOSTON, SEPTEMBER 24TH, 1812.

_Contributed by Mr. & Mrs. John Cadwalader, Philadelphia, Pa._

To three pounds of loaf sugar put 3 half pints of water and whites and shells of 3 eggs, boil and skim well, until it is clear, and put the quinces on the fire in cold water; let them simmer until they are tender, let them cool a little, pare them with a sharp knife, cut them in quarters, take out the core and all hard or bruised parts; put the quinces in the preserving pan with syrup enough to cover them, allowing for evaporation; cover the preserving pan until they begin to boil, then uncover them and skim them constantly, till they look transparent, when they will be done. Pour a little syrup in the bottom of the jar, then put a slice of quince, then pour a little syrup, and so on until the jar is nearly filled. The remainder of the syrup should be boiled the next day and poured over the quinces.

YELLOW TOMATO PRESERVE.

_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._

One lb. of sugar to 1 lb. of tomatoes, and ¼ pt. of water for each pound. Flavor with sliced lemon which has been boiled before slicing, and ginger root. Tomatoes may be strained or not, as one pleases, but skin the tomatoes. Make syrup of water and sugar. When boiling add tomatoes and lemon slices and ginger. Boil till clear, then remove fruit and boil syrup until thick.

PECAN MACAROONS.

MRS. OLIVER BONSH, AUSTIN, TEXAS.

_Contributed by Mrs. Robert L. Pollard, Austin, Texas._

Three fourths of a lb. of pecans cut in bits, ½ lb. light brown sugar, 3 eggs, whites only, a little cinnamon; whip eggs, add sugar and nuts. If eggs are large, add more pecans. Bake on paper in cool oven nearly 2 hours.

MARSHMALLOWS.

_Contributed by Miss Josephine B. Meeks, Orange, N. J._

Dissolve ½ lb. of clear white gum arabic in 1 pt. of water. Strain and add ½ lb. of refined sugar, place over the fire and stir constantly until sugar is dissolved, and the mixture has become like honey. Then add the whites of 4 eggs previously beaten. Keep stirring the mixture until it becomes thin and does not adhere to the fingers. Flavor with rose or vanilla and pour into a pan dusted over with powdered starch. When cool divide into squares.

PECAN KISSES.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

Take 1 jelly glass of pecan kernels, having the nuts as nearly in halves as possible. Into the white of 6 eggs put 14 tablespoons of granulated sugar. Have the spoons a little more than level full. Mix sugar and eggs well and beat thoroughly, long and well, until they are stiff enough and will stand on paper without running. Beat in lightly the pecans and drop on smooth brown paper and bake in a moderate oven.

BRANDY STRAWBERRIES.

MISS MARIE LOUISE HOXIE, PHILADELPHIA, PA., 1858.

_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._

One lb. of sugar to 1 lb. of fruit, boil 3 to 5 minutes. To 7 lbs. of fruit, 1 pt. of brandy after it cools.

GINGERED PEARS.

GRANDMA MINOR.

_Contributed by Miss Katharine Willcox, Westport, Conn._

Eight lbs. sliced pears (thin), 4 lbs. sugar or less (3 lbs.), 1 cup water, juice of 4 lemons, and rinds cut thin, ⅛ lb. green ginger root in pieces. Cook until thick as marmalade.

WINE JELLY.

MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).

_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._

One pt. good sherry or Madeira, 1 lb. sugar, whites and shells of 4 eggs, 2 oz. isinglass, juice of 4 lemons, rind of 1 lemon. Last of all add 3 pints of boiling water, and let it come to a boil. When it does so, boil for 15 minutes, take out the egg shells and strain through a thick woolen jelly bag until clear. Pour in moulds and put away to cool.

GRAPE JAM.

_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._