Things Mother Used to Make Part 11

=Cream Was.h.i.+ngton Pies=

1 Egg 1/2 Cupful of Sugar 1 Cupful of Flour 1/2 Cupful of Milk (scant) 2 Tablespoonfuls of Melted b.u.t.ter 1 Rounding Teaspoonful of Cream of Tartar 1/2 Teaspoonful of Soda

Cream b.u.t.ter and sugar together, add the well-beaten egg; then the milk into which has been stirred the soda and cream of tartar; last of all, the flour. Bake in three round shallow dishes.

=Cream for Filling=

1 Cupful of Milk 1 Egg A Little Salt 1 Heaping Tablespoonful of Flour 2 Tablespoonfuls of Sugar 1/2 Teaspoonful of Vanilla

Put the milk on the stove to heat. Put the sugar, flour and salt into the well-beaten egg and stir into the milk when boiling. When cool, add vanilla and spread between the layers of cake.

=PRESERVES=

=Crab Apple Jelly=

Cover the apples with water and boil until tender. Strain through a flannel bag. Boil the juice twenty minutes. Add the same amount of sugar, pint for pint, and cook five minutes. Pour into tumblers, and when cold, cover with paraffine.

=California Jam=

Divide and seed as many oranges as desired.

Slice thin, the pulp and skin together. Add to each pound of oranges one lemon, sliced thin, and one quart of cold water. Let all stand twenty-four hours; then cook until tender, with the same amount of sugar.

=Canned Cherries=

1 Quart of Cherries 1 Cupful of Sugar 1 Cupful of Water

Pick over and wash the cherries. If they are to be used for sauce, can them whole; if to be used for pies and puddings, remove stones and use less water, as there will be juice enough to cook them in. Cook until tender and seal when boiling hot.

=Cherry Conserve=

4 Pounds of Cherries 4 Pounds of Sugar 3 Oranges 1 Lemon

Wash and stone the cherries. Wash and remove seeds from oranges and lemon. Put them through the meat-grinder or chop fine. Cook all together twenty minutes, or until thick. Put into tumblers and cover with paraffine.

=Preserved Citron=

4 Pounds of Citron 3 Pounds of Sugar 3 Gills of Water 3 Lemons

Pare the citron and cut into pieces one inch square. Cover with cold water, adding a pinch of salt. Next day throw off this water and cover with fresh water, this time adding a pinch of alum. Slice the lemons, removing every seed, and boil until tender. Boil the sugar and water together, skim, then put into the syrup citron and lemon. Boil until it looks rich and transparent. Skim out the fruit into jars or tumblers, boil down the syrup for ten or fifteen minutes, and pour over the fruit. If jars are used, fill to the brim and seal while hot. This can be made in the summer from watermelon-rind. Cut off all the pink of the melon, pare, and prepare as you would citron. It is really very nice.

=Currant Jelly=

Pick currants from the stems and wash clean. Put them into a kettle with a very little water and cook for ten minutes. Strain through a flannel bag. Use one pint of juice to one pint of sugar. Boil the juice fifteen minutes, add sugar and boil five minutes. Pour into tumblers or jelly moulds, and when cold cover with paraffine.

=Spiced Currants=

5 Pounds of Currants 4 Pounds of Sugar 1 Pint of Vinegar 4 Teaspoonfuls of Cinnamon 4 Teaspoonfuls of Cloves

Boil slowly two and a half hours. Tie the spices in a cloth before boiling.

=Cranberry Jelly=

1 Quart of Cranberries 3 1/2 Cupfuls of Sugar

Put one quart of cranberries on the stove, with cold water enough to cover. Boil until tender. Strain through a colander. To this four cupfuls of juice add three and a half cupfuls of sugar. Boil, twenty minutes and turn into a mould which has been wet with cold water.

=Grape Conserve=

5 Pints of Grapes 8 Cupfuls of Sugar 1/2 Pound of Raisins 2 Oranges 1 Cupful of Nut Meats

Pick the grapes from the stems, wash, and separate the pulps from the skins. Stew the pulps and press through a colander. Put the raisins and oranges through the meat grinder, after removing seeds. Cook all together except the nuts. Add these about ten minutes before removing from fire. Put into gla.s.ses and cover with paraffine. This makes eleven gla.s.ses.

=Grape Marmalade=

When making grape-juice, use the grape which is left after straining, for marmalade. Press through a colander, measure and use the same amount of sugar. Cook until it thickens and put into tumblers. When cold, cover with paraffine.

=Grape Preserve=