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Classic
Cook Books
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page 322
more properly only heating, and should be quickly done. All such dishes should
be served hot with some sort of tart jelly. Always save a can of currant juice
(after filling jelly cups and glasses), from which to make jelly in the winter,
and it will taste as fresh and delicious as when made in its season.
ALWAYS SAVE
all the currants, skimmings, pieces, etc, left after making jelly, place in a
stone jar, cover with soft water previously boiled to purify it, let stand
several days; in the meantime, take your apple peelings, without the cores, and
put on in porcelain kettle, cover with water, boil twenty minutes, drain into a
large stone jar; drain currants also into this jar, add all the rinsings from
your molasses jugs, all dribs of syrup, etc., and, when jar is full, drain off
all that is clear into vinegar keg (where, of course, you have some good cider
vinegar to start with). If not sweet enough, add brown sugar or molasses, cover
the bung-hole with a piece of coarse netting, and set in the sun or by the
kitchen stove. In making vinegar always remember to give it plenty of air, and
it is better to have the cask or barrel (which should be of oak) only half full,
so that the air may pass over as large a surface as possible. Vinegar must also
have plenty of material, such as sugar, molasses, etc., to work upon. Never use
alum or cream of tartar as some advise, and never let your vinegar freeze. Paint
your barrel or cask if you would have it durable. Company, sickness, or other
circumstances may prevent making
SWEET PICKLES
in their season, but they can be prepared very nicely at any time, by taking
pear, peach, plum, or apple preserves, and pouring hot spiced vinegar over them;
in a few days they will make a delightful relish.
It very often happens in putting up cucumber pickels that you can only gather or
buy a few at a time; these can be easily pickled in the following manner: Place
in a jar, sprinkle with salt, in the proportion of a pint salt to a peck
cucumbers, cover with boiling water, let stand twenty-four hours, drain, cover
with fresh hot water; after another twenty-four hours, drain, place in a jar,
and cover with cold, not very strong vinegar; continue to treat each mess in
this manner, using the two jars, one for scalding and the other as a final
receptacle for the pickles, until you have enough, when drain and cover with
boiling cider vinegar, add spices, and in a few days they will be ready for use.
Never throw away even
A CRUMB OF BREAD
but save it and put with other pieces; if you have a loaf about to mold, cut in
thin slices, place all together in a dripping-pan and set in oven to dry, and
you will find that when pounded and rolled, it will be very nice for dressing,
stuffing, puddings, griddle-cakes, etc. Keep in a covered box, or
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