Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . 4 by boiling. It makes a fine marmalade and a little added to apple pie iai-proves the llavor. RASPBERRY Either use the raspberries alone,or add 1 cup of red currant juice to each 2 lbs. fruit; boil 30 minutes,mashing and stirring well with a wooden spoon; add | lb. sugar toevery pound of fruit, and cook 20 minutes more. Blackberry Marmalade can be made the same way, but withoutany currant juice. RHUBARB MARMALADE. - Cut
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . 4 by boiling. It makes a fine marmalade and a little added to apple pie iai-proves the llavor. RASPBERRY Either use the raspberries alone,or add 1 cup of red currant juice to each 2 lbs. fruit; boil 30 minutes,mashing and stirring well with a wooden spoon; add | lb. sugar toevery pound of fruit, and cook 20 minutes more. Blackberry Marmalade can be made the same way, but withoutany currant juice. RHUBARB MARMALADE. - Cut the rhubarb into pieces 1 or2 inches long; to each li- lbs. of rhubarb allow 1 lb. sugar, | of alemon peel cut thin, and ^ oz. of bitter almonds blanched anddivided. Boil all well together and put up like other marmalades. STRAWBERRY MARMALADE OR JAM. -Allow 5 lbs. sugarand 1 lb. currants to 6 lbs. strawberries; mash the currants in thepreserving pan with 1 cup water, j)ut it on the stove and boil; then. FKUIT CHEESES 499 add the strawberries (which should be picked over), then press andrub them into an earthenware pan through a fine sieve. Let thesugar boil to the consistency of thick molasses, add the fruit pulp,and boil briskly, with constant stirring, for 20 minutes. Skim it,and put into jars. TOMATO scald, peel and slice thetomatoes; allow 2 lbs. sugar to 1 lb. tomatoes, and boil them downtogether until well thickened; then add 1 tablespoon powdered gin-ger, and the juice and peel of 2 lemons, for every 8 ll)s. of about 3 hours, skimming ofp the froth that rises; wkea verythick put in jars. VEGETABLE MARROW MARMALADE.— Pare and core the marrow, cut in thin slices, add12 oz. of sugar for each i^ound of marrow and letstand all night; then bring to a boil, stirring con-stantly, and cook till almost soft; turn into a bowland when cold add 2 good tablespoons of orangeor lemon marmalade for every jjound of marrowused; put back on stove, stir to
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
