Publisher's Synopsis
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1914 edition. Excerpt: ...burn. Turn into stone jars and cover. Another Method: Boil skins of five pounds of grapes until tender. Cook pulps until soft, then strain; add the skins, three pounds of sugar, two teaspoonfuls of powdered cloves, two teaspoonfuls of powdered allspice, one-half teaspoonful of powdered cinnamon, one-half teaspoonful of powdered ginger and one pint of vinegar and boil until thick. Pick the grapes as soon as they begin to change color. Crush the fruit and cook until very tender and broken. Turn into a jelly bag and let it drain over night. In the morning boil the juice for thirty minutes, skimming frequently. Allow six cupfuls of sugar to two quarts of the juice, add it and boil until liquid jellies. Divide into glasses and seal. Pick the berries and put them without water in the inner section of a double boiler. In the outer Wild grapes WILD GRAPE JELLY Sugar Wineberries WINEBERRY JELLY Sugar section put cold water and set on the fire until the berries are heated and soft. Mash and strain and boil the juice for twenty minutes, then add an equal quantity of heated sugar, stir until dissolved, and bring quickly to a boil. Pour at once into hot jelly glasses and seal. YELLOW TOMATO PRESERVE Yellow tomatoes Crystallized citron peel Sugar Lemons Preserved ginger Tomato preserves made from the yellow tomato are excellent. Use two cupfuls of sugar for each pound of tomatoes. Wash the tomatoes, plunge them in boiling water, allow them to remain for an instant then drain and remove the skins. Place the tomatoes in an earthenware jar, add the sugar, cover the jar and allow the contents to stand over night. In the morning drain off the syrup and boil it for five minutes, skimming it frequently. Add the tomatoes; and for each pound of tomatoes add two...
