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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*PRESERVED FRUIT*

 

 

PRESERVED FIGS

 

Lay fresh figs in water overnight. Then simmer in water enough to cover

them until tender, and spread upon dishes to cool. Make a syrup of a

pound of sugar to every pound of fruit. Allow a small teacup of water to

a pound of sugar. Boil until a very clear syrup; remove every particle

of scum; put in the figs and boil slowly for ten minutes. Take them out

and spread upon dishes, and set them in the hot sun. Add the juice of as

many lemons as you have pounds of sugar, and a few small pieces of

ginger. Boil this syrup until thick. Boil the figs in this syrup for

fifteen minutes longer. Then fill in glass jars three-quarters full,

fill up with boiling syrup and cover. When cold, screw air-tight or

seal.

 

 

PRESERVED CHERRIES

 

The sour red cherries, or "Morellas," are the best for preserves. Never

use sweet ones for this purpose. Stone them, preserving every drop of

juice, then weigh the cherries, and for every pound take three-quarters

of a pound of sugar. Set the sugar and juice of the cherries on to boil,

also a handful of the cherry stones pounded and tied in a thin muslin

bag. Let this boil about fifteen minutes. Skim off the scum that rises.

Now put in the cherries, and boil until the syrup begins to thicken like

jelly. Remove from the fire, fill in pint jars, and when cold, cover

with brandied paper and screw on the cover tight.

 

 

PRESERVED PEACHES

 

Weigh one pound of sugar for each pound of fruit. After weighing them

brush each peach with a stiff whiskbroom. This should be done in putting

up peaches in any way. After brushing them peel the peaches very thin

with a sharp silver knife. Do not use a knife with a steel blade, as it

discolors the fruit. As fast as the peaches are peeled lay them on

porcelain platters. Put the peelings in the preserving kettle with

enough water to keep from sticking. Stand the kettle over rather a quick

fire and let the peelings boil with the kettle covered until very soft.

Then drain them through a colander and pour the juice strained back into

the kettle. Add sugar to this and let it simmer gently until it is a

thick syrup. During the time the syrup is cooking it must be frequently

stirred and skimmed. As soon as the syrup is thick enough, drop in the

peaches, twelve at a time if for quart jars, and six at a time if for

pint jars. Let the peaches cook gently until each one may easily be

pierced with a broom splint.

 

Then quickly skim them out and lay them on a platter to cool. Repeat

this process until all the peaches are done, then let the syrup cook

until thick as molasses. Skim it thoroughly. When cool put the peaches,

one at a time, in the jars with a spoon. When the syrup is sufficiently

thick, pour it through a strainer over the peaches in the jars until

they are full, then seal down quickly and stand them upside down for

several hours before putting them in the store-room.

 

 

STRAWBERRIES IN THE SUN

 

To two pounds of berries take two pounds of sugar and three-quarters cup

of water. Put the syrup in the preserving kettle; bring it to a boil and

cook for about ten minutes, or until it begins to thicken. Add the

berries; cook for ten minutes and pour them out in shallow dishes or

meat platters. Cover with sheets of glass, allowing a little air for

ventilation; place in the sun until the juice is thick and syrupy. This

will take two days or more, but the rich color and delicious flavor of

the fruit will fully repay the effort expended. Put into small jars or

tumblers and cover according to directions.

 

 

PRESERVED STRAWBERRIES

 

To one pint of strawberries take one pint of sugar and one-half cup of

water. Unless strawberries are cooked in the sun they should be prepared

only in small quantities or they will be dark and unpalatable. If the

following directions are carefully observed the berries will be plump

and of a rich red color.

 

Bring the sugar and water to a boil; add the strawberries and cook ten

minutes. Remove the berries carefully with a skimmer and cook the syrup

until it is of the consistency of jelly. Return the berries to the

syrup; bring all to a boil and when cool put in glass tumblers.

 

 

STRAWBERRIES AND PINEAPPLE

 

Follow the recipe for Preserved Strawberries, using two-thirds pineapple

and one-third strawberries.

 

 

PRESERVED PINEAPPLE

 

To one pineapple take three-quarters of its weight in sugar and one cup

of water. Peel the pineapple and put it through the food-chopper. Weigh

and add three-quarters of the weight in sugar. Bring slowly to a boil

and simmer for about twenty minutes, or until the consistency of

marmalade.

 

 

PRESERVED DAMSON PLUMS

 

Pick the plums over carefully, removing every one that has a decayed

spot or blemish. Leave the stems on. After picking the fruit over, wash

it carefully in cold water; then weigh it and allow one pound of sugar

to each pound of fruit. Put a gill of water in the preserving kettle for

each pound of sugar, stand the kettle over a moderate fire and add the

sugar. Stir it almost constantly with a wooden spoon until the sugar

melts; then turn on a little more heat and let the melted sugar boil

gently until it is a thick syrup. Stir, and skim it frequently. When the

required thickness (which should be like syrup used for griddle cakes)

put the plums in the boiling syrup and let them cook gently for half an

hour; then skim out the plums and put them in glass jars, filling each

jar half full. Let the syrup boil till almost as thick as jelly, then

pour it in the jars, filling them quite full. Fasten the tops on and

stand the jars upside down until the preserves are cold; then put them

where they are to be kept for the winter.

 

 

DAMSON JAM

 

Weigh 3/4 of a pound of sugar for each pound of fruit. After washing the

plums carefully, put them in a preserving kettle with just enough water

to keep them from sticking to the bottom. Set them over a moderate fire

and let them simmer for half an hour; then turn them, juice and all,

into a colander, filling the colander not more than half full. Have the

colander set over a large earthen bowl. With a potato masher, press

juice and pulp through the colander into the bowl, leaving skins and

pits as dry as possible. Remove these from the colander and repeat the

process until all the pulp and juice is pressed out; then pour it into

the kettle and, while it is heating slowly, heat the sugar in the oven.

As soon as the juice and pulp begins to simmer stir in the hot sugar,

and when it drops from the spoon like a thick jelly pour it into the

glasses. This is one of the most delicious fruit preserves made and is

always acceptable with meat and poultry or as a sweetmeat at afternoon

teas.

 

 

RASPBERRY JAM

 

To five pounds of red raspberries (not too ripe) add five pounds of loaf

sugar. Mash the whole well in a preserving kettle (to do this thoroughly

use a potato masher). Add one quart of currant juice, and boil slowly

until it jellies. Try a little on a plate; set it on ice, if it jellies

remove from the fire, fill in small jars, cover with brandied paper and

tie a thick white paper over them. Keep in a dark, dry, cool place. If

you object to seeds, press the fruit through a sieve before boiling.

 

 

JELLIED QUINCES

 

Jellied quinces are made after the direction for preserved quinces, only

the fruit is cut in tiny little pieces and when put in the syrup is

allowed to cook twenty minutes longer, and is put in small glasses with

the syrup and not skimmed out as for preserves. Leave the glasses open

till the jelly sets, then cover.

 

 

QUINCE CHEESE

 

Wipe off each quince before paring, core and slice them, weigh your

fruit and sugar, allowing 3/4 of a pound of sugar for every pound of

fruit and set the sugar aside until wanted. Boil the skins, cores and

seeds in a clean vessel by themselves, with just enough water to cover

them. Boil until the parings are soft, so as to extract all the flavor,

then strain through a jelly-bag. When this water is almost cold, put the

quinces in the preserving kettle with the quince water and boil until

soft, mash with a wooden spoon or beetle. Add the juice of an orange to

every two pounds of fruit, being careful not to get any of the seeds

into the preserves. Now add the sugar and boil slowly for fifteen

minutes, stirring constantly; if not thick enough boil longer, being

very careful not to let it burn. Take off the fire and pack in small

jars with brandied paper over them.

 

 

PRESERVED QUINCES

 

The quince that comes first into the market is likely to be wormy and

corky, and harder to cook than the better ones. It requires a good deal

of skill to cook quince preserves just right. If you cook them too much

they are red instead of a beautiful salmon shade, and they become

shriveled, dry and tart, even in the sweetest syrup, instead of full and

mealy, and sweet.

 

Weigh a pound of sugar for each pound of fruit. Wipe each quince

carefully with a coarse linen towel. Peel, quarter and core the quinces.

Put peels and cores in the preserving kettle with just water enough to

cover them, and let them simmer with the kettle covered for two hours.

Then strain the liquor through a fine sieve and return it to the kettle.

 

Cut the quartered quinces in small pieces and put as many of them in the

kettle as the liquor will cover. Let them boil gently, with the kettle

uncovered, until so tender they may be easily pierced with a broom

splint. Take them out with a skimmer and lay on flat dishes to cool.

Repeat this process until all the fruit is properly cooked; then put the

sugar in the liquor and let it boil gently to a thick syrup; put in as

many of the cooked quinces as the syrup will cover and let them cook in

the syrup for twenty minutes; skim them out and lay on flat dishes to

cool. Repeat this process until all the quinces are cooked in the syrup.

 

When they are cool put the quinces in glass jars, filling each one half

full. Let the syrup boil until very thick, stirring it frequently and

skimming it clear. Then pour it through a fine strainer, while very hot,

over the fruit; and as soon as a jar is full, fasten on the cover. It is

tiresome work to preserve quinces, but the result pays for all the

trouble.

 

 

CITRON PRESERVE

 

Pare and core the citron; cut it into strips and notch the edges; or cut

it into fancy shapes. Allow a pound of sugar to a pound of fruit, and to

six pounds of the fruit allow four lemons and a quarter of a pound of

ginger root. Tie the ginger in a cloth, and boil it in a quart and a

half of water until the flavor is extracted; then remove it, and add to

the water the sugar and the juice of the lemons; stir until the sugar is

dissolved and the syrup is clear; take off any scum; then add the citron

and cook until it is clear, but not soft enough to fall apart. Can and

seal while hot.

 

 

MARMALADES

 

Marmalades require great care while cooking because no moisture is added

to the fruit and sugar. If the marmalade is made from berries the fruit

should be rubbed through a sieve to remove the seeds. If large fruit is

used have it washed, pared, cored, and quartered.

 

Measure the fruit and sugar, allowing one pint of sugar to each quart of

fruit.

 

Rinse the preserving kettle with cold water that there may be a slight

coat of moisture on the sides and bottom. Put alternate layers of fruit

and sugar in the kettle, having the first layer fruit. Heat slowly,

stirring frequently. While stirring, break up the fruit as much as

possible. Cook about two hours, then put in small sterilized jars.

 

 

ORANGE MARMALADE

 

The white part between the yellow rind and the inner skin of the orange

used to be most sedulously removed, but now we know that there is great

economy in using it. By doing so we can use large quantities of water in

proportion to fruit, for it has the property of converting this into

jelly.

 

The Seville orange used to be the orange used in Scotland and England

for marmalades because of its bitter flavor, but we can get the same

effect by using the grapefruit. An all grapefruit marmalade is not

nearly so attractive and pretty as one of combined fruits, nor does it

have the zest that the grapefruit seems to give to a marmalade where it

is only one of the constituents.

 

 

AMBER MARMALADE

 

Slice thin, skin and all, one grapefruit, one orange, one lemon. Add to

this three times its measure of water and allow to stand overnight. Cook

for ten minutes the next morning and then allow to stand until the next

morning, when finish by adding as much sugar as there is liquid and

boiling slowly until done, or until it jellies. The time commonly given

is two hours, but a half hour less than this is ample.

 

 

RHUBARB AND ORANGE MARMALADE

 

Cut three pounds of pie plant into small pieces (unpeeled). Peel three

oranges and cut into small pieces. Put with this two cups of sugar and

the grated rind of one orange. Let stand overnight. Cook until clear,

stirring often. Then add three pounds of granulated sugar heated in

oven. Cook until clear; ten to twenty minutes. Pour into jelly glasses

and cover with paraffin.

 

 

APPLE AND QUINCE CONSERVE

 

A novelty for the preserve closet and one that is very good is made from

ripe apples and quinces. Use one peck of juicy cooking apples and two

quarts of sugar. Pare the quinces and cut out the cores. Put the parings

and cores into a preserving kettle with two quarts of water and boil

gently for forty-five minutes. Meanwhile, cut the quinces into eighths,

put them into a kettle with three pints of water and simmer until the

fruit can be pierced with a straw; then lift the fruit from the water

and lay them on a platter to drain. Strain the water in which the

parings and cores have cooked into the water in which the quinces have

cooked, and after adding the sugar boil for ten minutes. Pare, core and

quarter the apples, and place in the syrup with the cooked quinces. Cook

slowly for fifteen minutes and seal immediately in sterilized jars. The

combined flavors of the quince and apple are very pleasing.

 

 

CHERRY CONSERVE

 

Take three and 1/2 pounds of large red cherries, stone them and cook for

fifteen minutes. Heat two and 1/2 pounds of sugar in the oven; add it to

the cherries; also 1/4 pound of seeded raisins and the juice and pulp of

three oranges. Cook until the mixture is as thick as marmalade.

 

 

APPLE BUTTER

 

Boil down any desired quantity of sweet cider in your preserving kettle

to 2/3 the original quantity. Pare, core and slice as many wine apples

as you wish to use. Boil slowly, stirring often with a silver or wooden

spoon. Spice with stick cinnamon and cloves, and sweeten to taste. Boil

from four to five hours; take from the fire, pour all together into a

large crock. Cover and let it stand overnight, then return it to the

preserving kettle and boil down, stirring all the while until it is the

consistency of mush, and of a dark brown color.

 

 

GRAPE PRESERVES

 

Squeeze the pulp into one bowl and put the skins into another. Press the

pulp through a sieve, weigh the grapes before you squeeze them and allow

three-quarters of a pound of sugar to a pound of fruit. Put the strained

pulp and sugar on to boil, the skins also, and boil slowly until thick.

It will be much easier for you to heat the pulp before straining.

 

 

GERMAN PRUNE BUTTER

 

Remove pits and wash prunes, take three-quarters of a pound of sugar to

a pound of fruit, and enough water to keep from burning; do not stir but

remove from the sides of the kettle occasionally. Let boil for hours;

when done, place in glasses. Let cool; cover with paraffin.

 

 

CHERRY MARMALADE

 

To three pounds of sweet and one pound of sour cherries allow two pounds

of sugar. Weigh the cherries when stemmed and pitted. Make a syrup of

the sugar, add cinnamon bark and cloves. Put in the sweet cherries

first, adding the sour ones half an hour later; boil down thick and

cover the jars with brandied paper.

 

 

GRAPE CONSERVE

 

Remove the stems and skins from five pounds of grapes and boil the pulp

until tender; then press it through a sieve. Boil the skins of three

juicy oranges until tender, then chop fine. Put the grape skins and the

pulp into a saucepan; add the orange juice, the boiled skins, five

pounds of sugar, one pound of raisins--the muscat seeded--and one pound

of shelled walnuts and boil until quite thick.

 

 

PLUM CONSERVE, No. 1

 

Wash five pounds of blue plums or German Prunes, cut them in halves and

remove the stones. Peel four oranges, slice them fine and cut each slice

in half. Cut the rind of two of the oranges into small squares, add one

pound of seeded raisins. Take a measure of sugar and a measure of the

mixture, place in preserving kettle on the stove and let come slowly to

the boiling point and cook steadily for several hours until the fruit is

clear and thick. Put in jelly glasses or jars.

 

 

PLUM CONSERVE, No. 2

 

Wash three pounds of German prunes, remove the stones and cut them into

small pieces. Mix one pound of seeded raisins, two oranges cut in small

pieces, the juice of two lemons, one pound English walnuts broken in

chunks, and three pounds of sugar. Place all the ingredients in the

preserving kettle on the stove and let come slowly to the boiling point

and cook steadily until the fruit is clear and thick. Put in jelly

glasses or jars.

 

 

PEACH SYRUP

 

This is very nice for all kinds of griddle cakes. Use the peelings of

your peaches when you are through canning and preserving. Add 1/3 of the

peach kernels and put all on to boil in a stone jar on the back of the

stove with a little water. When soft, strain through a jelly-bag by

letting it drip all night. In the morning add the juice of two or three

lemons and boil as you would jelly. Set a pint of juice on to boil and

boil for five minutes. Add a pound of sugar and boil five minutes more,

but it must boil very hard. Bottle in wide-mouthed bottles or jars.

Seal.

 

 

PEACH BUTTER

 

Weigh the peaches after they are pared and pitted. Allow a pound of

sugar to a pound of fruit. Cook the peaches alone until soft, then add

1/2 of the sugar and stir frequently. In half an hour put in the

remaining sugar. Now watch carefully, stirring almost constantly for two

hours. Boil slowly, and add 1/4 of the peach kernels. Spice with

cinnamon and cloves, using whole spices.

 

 

RAISIN COMPOTE

 

Peel six oranges (California), cut the skin in very small narrow strips,

or run through a food chopper. Slice the oranges very thin and quarter

the slices. Let it stand overnight in three pints of cold water. Place

this in a preserving kettle with three pounds of seeded raisins, three

quarts of currants (picked and washed) and three pounds of granulated

sugar. Boil all together for two hours and put in glass jars, closing

them while hot.

 

If preferred, three pints of currant juice strained may be used instead

of the whole fruit. This compote will keep perfectly well after the jar

is opened.

 

 

PICKLED PEACHES

 

Brush but do not peel the peaches. Select medium-sized ones. When all

are well brushed, stick each peach quite full of cloves.

 

Make a thick syrup of half a pound of sugar to a pound of fruit. Cook

the peaches in the syrup until they may be easily pierced with a broom

splint. Then carefully skim them from the syrup and after they have

cooled on the platters put them in glass jars or stone crocks. To the

syrup in the kettle add a few pieces of stick cinnamon and a few whole

allspice. Add half a pint of good cider vinegar and a tablespoon of

tarragon vinegar to each quart of syrup, and when the syrup just comes

to a boil after adding the vinegar pour it over the peaches. Delicious

with cold chicken.

 

 

SPICED GRAPES

 

Pulp seven pounds of Concord grapes; cook the pulp and skins until soft;

put them through a fine sieve; then add four and one-half pounds of

granulated sugar, one pint of cider vinegar, two tablespoons of ground

cinnamon, and two tablespoons of ground cloves. Bring to a boil; then

cook slowly for one and one-half hours. Put in an earthen crock when

cool.

 

This recipe may also be used with currants; use five pounds of sugar

instead of four and one-half pounds.

 

 

GREEN OR YELLOW PLUM TOMATO PRESERVES

 

Wash and dry four pounds of small yellow or green tomatoes and prick

each one in five or six places. Stir three pounds of sugar in one-half

cup boiling water until dissolved; add the tomatoes and cook until

clear. When half done add the juice and the rind of two lemons sliced

very thin. When the fruit is clear remove it with a skimmer; put in

small jars, filling them two-thirds full. Boil the syrup fast for a few

minutes longer or until thick and syrupy, fill up the jars; cover with a

cloth until the next day; then cover closely and stand away in a cool

place.

 

 

SPICED OR PICKLED APPLES

 

Pare the apples, "Pound Sweets" are best; crab-apples may be pickled the

same way, but do not pare. Leave on the stems and put into a kettle with

alternate layers of sugar; take four pounds of white sugar to nine

pounds of fruit, and spice with an ounce of cinnamon bark and half an

ounce of cloves, removing the heads. Heat slowly to a boil with a pint

of water; add the vinegar and spices, and boil until tender. Take out

the fruit with a perforated skimmer and spread upon dishes to cool. Boil

the syrup thick; pack the apples in jars and pour the syrup over them

boiling hot. Examine them in a week's time, and should they show signs

of fermenting pour off the syrup and boil up for a few minutes, and pour

over the fruit scalding, or set the jars (uncovered) in a kettle of cold

water and heat until the contents are boiling, and then seal.

 

 

PRESERVED BLACKBERRIES

 

Weigh the fruit and allow a pound of sugar to every pound of fruit. Tie

spices in a bag, such as cloves and cinnamon, and make a thick syrup of

the sugar before you put in the berries. Boil half an hour and seal when

cold.

 

 

PICKLED CRAB-APPLES

 

Select tart, firm, red or yellow crab-apples, three quarts; remove all

decayed spots but leave the stems. Put three cups of cider vinegar,

three cups of sugar, and one cup of water in preserving kettle; let boil

two minutes, add two tablespoons of cloves and two sticks of cinnamon

broken; these spices must be tied in a bag, and let cook ten minutes.

Lift out carefully with perforated skimmer, put in glass jars. When all

the apples have been cooked, pour over enough syrup to cover; set spice

bag away in a cup. Cover jars and let stand twenty-four hours. Pour off

syrup and boil again. Wait two days, then boil apples, sugar, with spice

bag until apples are tender but firm. Place apples in jars; cover to

keep hot. Boil down syrup a little and fill the jars to overflowing with

the hot syrup and seal.

 

 

WATERMELON PICKLE

 

Do not throw away the rind of melons. It can be preserved and will make

a delicious relish. Remove the green rind of watermelon and the inside

pink portion that is left on after eating it. Cut it into two-inch

pieces and pour over it a weak brine made in proportion of one cup of

salt to a gallon of hot water. Let this stand overnight, then drain and

add clear water and one level tablespoon of alum. Boil in this water

until the rind has a clear appearance. Drain and pour ice water over the

rind and allow it to stand a short time. In a bag put one teaspoon each

of cloves, allspice, cinnamon and ginger and place this in the preserve

kettle with the vinegar and sugar. Allow one cup of sugar and one cup of

vinegar (dilute this with water if too strong) to every pound of rind.

Thin slices of lemon will give it a pleasant flavor--allow one lemon to

about four pounds of rind. Bring this syrup to the boiling point and

skim. Add the melon and cook until tender. It is done when it becomes

perfectly transparent and can be easily pierced with a broom straw. A

peach kernel in the cooking syrup will improve the flavor. Housewives

who object to the use of alum can omit this and merely wash the rind

after removing from brine to free it from all salt and then cook it

slowly as per directions given above. The alum keeps the rind firm and

retains its color. In this case the rind will require long and steady

cooking; say 3/4 of an hour or longer. As soon as rinds are cooked they

should be put into the containers and covered with the syrup.

 

 

PICKLED PLUMS

 

Prick the plums with a large needle then weigh them, and to every seven

pounds of fruit use four pounds of white sugar, two ounces of stick

cinnamon, one ounce of cloves and a pint of best pickling vinegar. Boil

the vinegar, sugar and spices, and pour boiling hot over the fruit,

which must be packed in a large jar; repeat this three times. While the

vinegar boils the third time, pack the plums in glass jars and pour the

syrup over the plums. When cold seal.

 

 

PICKLED CANTALOUPE OR MUSKMELONS

 

Take fine, ripe melons, pare, take out the seeds and wash, cut into

slices about three inches long and two inches wide, lay them in a stone

jar and cover with vinegar for twenty-four hours or longer. Then lay the

fruit on a clean board to drip; and throw away one quart of the vinegar

to each quart remaining. Allow three pounds and 1/2 of white sugar to a

dozen small cantaloupes, three ounces of stick cinnamon, one ounce of

cloves (remove the soft heads) and two ounces of allspice (whole

spices). Boil the spices, vinegar and sugar, adding a pint of fresh

vinegar to the old. When well skimmed put in the melons, boil fifteen

minutes, twenty is still better; take out the fruit, put it in jars and

boil the syrup awhile longer. Skim it again and pour boiling hot upon

the fruit. Seal when cold.

 

 

PICKLED HUSK TOMATOES

 

This tomato looks like an egg-shaped plum and makes a very nice sweet

pickle. Prick each one with a needle, weigh, and to seven pounds of

tomatoes take four pounds of sugar and spice with a very little mace,

cinnamon and cloves. Put into the kettle with alternate layers of sugar.

Heat slowly to a boil, skim and add vinegar, not more than a pint to

seven pounds of tomatoes. Add spices and boil for about ten minutes, not

longer. Take them out with a perforated skimmer and spread upon dishes

to cool. Boil the syrup thick, and pack as you would other fruit.

 

 

SPICED OR PICKLED CHERRIES

 

Take the largest and freshest red cherries you can get, and pack them in

glass fruit jars, stems and all. Put little splints of wood across the

tops of the fruit to prevent rising to the top. To every quart of

cherries allow a cup of best pickling vinegar, and to every three quarts

of fruit one pound of sugar and three sticks of whole cinnamon bark and

one-half ounce of cloves; this quantity of spices is for all of the

fruit. Boil the vinegar and spices and sugar for five minutes steady;

turn out into a covered stoneware vessel, cover, and let it get cold.

Then pour over the fruit and repeat this process three days in

succession. Remove the heads of the cloves, for they will turn the fruit

black. You may strain the vinegar after the first boiling, so as to take

out the spices, if you choose. Seal as you would other fruit. Be sure

that the syrup is cold before you pour it over the cherries.

 

 

SPICED CUCUMBERS

 

Take nice firm cucumbers, slice thin and salt overnight. In the morning

take vinegar sufficient for covering the quantity prepared, mixed spices

and sugar according to taste. Put on to cook and when boiling put in the

cucumbers and cook for thirty minutes. Delightful as a relish, and can

be kept for a long time if put in airtight jars.

 

 

PICKLED PEARS

 

Pears should always be peeled for pickling. If large cut them in half

and leave the stems on. The best pear for this purpose, also for

canning, is a variety called the "Sickle Pear." It is a small, pulpy

pear of delicious flavor. Throw each pear into cold water as you peel

it. When all are peeled weigh them and allow four pounds and a half of

white sugar to ten pounds of fruit. Put into the kettle with alternate

layers of sugar and half a cup of water and one quart of strong vinegar.

Add stick cinnamon and a few cloves (remove the soft heads). Heat

slowly and boil until tender, then remove them with a perforated

skimmer, and spread upon dishes to cool. Skim the boiling syrup and boil

fifteen minutes longer. Put the pears in glass jars or a large earthen

jar, the former being preferable, and pour the syrup and spices boiling

hot over the fruit. When cold seal.

 

 

GINGERED PEARS

 

Pare, core and cut small, eight pounds hard pears (preferably the fresh

green Bartlett variety), half as much sugar, quarter pound Canton

ginger. Let these stand together overnight. In morning add one pint of

water, four lemons, cut small. Cook slowly for three hours. Pour into

small jars. Seal when cold. Keeps indefinitely.

 

 

SPICED GERMAN PLUMS

 

Wash the plums, remove the stones and in place of the stones put in

almonds. Take the best wine vinegar, water and sugar to taste. Tie in a

bag some whole cinnamon, cloves, and allspice; boil together with

vinegar. After boiling, let it get lukewarm, then pour over the prunes.

Let stand, and each day for nine days let vinegar come to a boil and

pour over prunes. The last day cook the vinegar down some, then put in

the prunes and let come to a boil; there should be sufficient liquid to

cover them. Keep in a stone or glass jar. Grapes (Concord) may be spiced

the same way.

 

 

GOOSEBERRY RELISH

 

Cut the brush part from the berry, but leave the stem on, wash

thoroughly and let drip in colander overnight. For eight pounds of

berries prepare a syrup of six pounds of sugar and three cups of water.

When syrup has boiled till clear put in the berries and boil for

three-quarters of an hour. Put in jars or glasses.

 

 

PICKLED FIGS

 

Boil the figs in water one and one-half hours, then drain and weigh. To

seven pounds fruit use the following syrup: Three pounds of sugar, one

pint of vinegar, two ounces of whole cinnamon, two ounces of whole

peppers, one ounce of cloves, one orange, and two lemons sliced. Boil

syrup one-half hour, add fruit and boil slowly two hours.



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