Professor H.I. Blits' Methods of Canning Fruits and Vegetables by Hot Air and Steam and Berries by the Compounding of Syrups |
From inside the book
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Page 16
... pint of juice made from berries add one - half pint of water and from one - fourth to one - half pound of sugar ; let it come to a good boil and seal air tight in bottles . This makes a delicious drink . By placing three folds of cotton ...
... pint of juice made from berries add one - half pint of water and from one - fourth to one - half pound of sugar ; let it come to a good boil and seal air tight in bottles . This makes a delicious drink . By placing three folds of cotton ...
Page 24
... pint of water for each quart jar . corn . N. B. You can leave the sugar out if you desire , dissolve this well , pour over the above vegetables in the jar and steam the same manner and time as described for corn . Wrap jars and keep ...
... pint of water for each quart jar . corn . N. B. You can leave the sugar out if you desire , dissolve this well , pour over the above vegetables in the jar and steam the same manner and time as described for corn . Wrap jars and keep ...
Page 31
... pint of juice before boiling juice will add greatly to the flavor . Stir jelly as little as possible after adding sugar , as it is liable to candy . In that case use the remedy as suggested in this book in general receipts , and marked ...
... pint of juice before boiling juice will add greatly to the flavor . Stir jelly as little as possible after adding sugar , as it is liable to candy . In that case use the remedy as suggested in this book in general receipts , and marked ...
Page 32
... pint of red currant juice ; using as follows : Boil the juice of the currants with the strawberries for about one - half an hour , stirring all the time . Then dip out nearly all the juice , leaving the fruit quite dry . Add the sugar ...
... pint of red currant juice ; using as follows : Boil the juice of the currants with the strawberries for about one - half an hour , stirring all the time . Then dip out nearly all the juice , leaving the fruit quite dry . Add the sugar ...
Page 34
... pint of jelly . Such jelly , however , has a most delicious flavor , and is excellent served with grains . Diluted with water , it forms a most pleasing beverage . Apple and Pear Marmalade . Peel seven pounds of tart apples and put them ...
... pint of jelly . Such jelly , however , has a most delicious flavor , and is excellent served with grains . Diluted with water , it forms a most pleasing beverage . Apple and Pear Marmalade . Peel seven pounds of tart apples and put them ...
Common terms and phrases
allspice apples asparagus bake beat beaten beef berries boiling water bowl bread crumbs broil brown cake cayenne pepper celery chicken chopped clean cloves colander cold water cook cover cream cream of tartar cupful of sugar currants custard dinner drain eggs fire five minutes flavor forcemeat four fresh fruit garnish glass grated gravy half a cupful half a pinch heat hot dish hour jars jelly juice kettle layer lemon meat milk nice nutmeg one-half cup onion ounces oven oysters parsley peel pinch of salt pint potatoes pound of sugar powdered sugar quart remove roast roll salad salt and pepper sauce saucepan season with salt serve skin slices soup spoonful sprinkle steam stew stir stove strain sweet syrup tablespoonful of butter taste teaspoonful tender thick thin three eggs three tablespoonfuls tomatoes veal vegetables vinegar wash white broth wine yolks