. The Boston Cooking School magazine of culinary science and domestic economics . New Designs in Crepe Paper Napkins, Golden Rod, Poinsetta and Fir Balsam the mixture is pretty well remove the dasher, repack, andset the freezer aside for the ice to ripen. Sweet Pickled Musk-melonCut the melons in sections. Re-move the seeds and rind, and cut inpieces for serving. Weigh the melon,and for each seven pounds take three Then skim out of the syrup, drain,and put into fruit jars. Reduce allthe syrup to a good consistency, andpour over the melon in the jars. Thereshould be syrup to cover t
. The Boston Cooking School magazine of culinary science and domestic economics . New Designs in Crepe Paper Napkins, Golden Rod, Poinsetta and Fir Balsam the mixture is pretty well remove the dasher, repack, andset the freezer aside for the ice to ripen. Sweet Pickled Musk-melonCut the melons in sections. Re-move the seeds and rind, and cut inpieces for serving. Weigh the melon,and for each seven pounds take three Then skim out of the syrup, drain,and put into fruit jars. Reduce allthe syrup to a good consistency, andpour over the melon in the jars. Thereshould be syrup to cover the melon. Old-time Tomato CatsupSlice a peck of ripe tomatoes and twodozen onions. Let them boil one Preparing Sweet Pickled Musk-melon pounds and a half of sugar, a pint of Then press through a sieve. Add onevinegar, about an ounce of cloves, quart of vinegar, one pint of port wine,and two ounces of cinnamon bark. one tablespoonful of ground cloves, Seasonable Recipes 93 one tablespoonful of allspice, half anounce of mace, four nutmegs, grated,one tablespoonful and a half of pepper,one scant teaspoonful of cayenne, andhalf a cup of salt. Scald over the fire,and store in fruit jars or in bottles,covering the corks with sealing wax. Tomato MarmaladePare four quarts of ripe six lemons in halves, lengthwise,and then slice them very thin. Seedone cup of raisins. Weigh out fourpounds (eight cups) of granulatedsugar. Put all the ingredients into apreserving kettle in layers. Heat slowlyto the boiling-point. Then simmeruntil the mixture is of the consistencyof marmalade. No one flavor shouldbe recognizable. Seal while hot. Therecipe makes about two and one-halfquarts. Piccalill
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
