Part 25

To conserve the apple butter for future use: Fill into sterilized jars and adjust the rubber and lid. Seal securely and place in hot water bath for twenty minutes, to sterilize. Remove and cool and dip the top of jars in melted parawax. This apple butter will keep until used.

LANCASTER APPLE BUTTER

Place in the preserving kettle

One and one-half gallons of cider.

Pare and core and cut in thin slices one-half basket of apples. Boil the cider one-half hour, add apples and cook until mixture is very thick and a dark brown in color, adding

Two level tablespoons of cinnamon, One teaspoon of cloves, One-half teaspoon of allspice, One pound of brown sugar or one and one-half pounds of syrup.

This must be stirred frequently with a large wooden spoon to prevent scorching. Place an asbestos mat under the kettle and cook slowly. Hard, rapid boiling spoils the flavor of this butter.

The farmer's wife usually makes her apple butter in a large kettle hung on a tripod in the yard and after the mixture is at the boiling point, she adds just a stick of wood at a time to the fire and constantly stirs the mixture.

PICKLED RED CABBAGE

Select a firm head of cabbage, cut in half and shred fine a sufficient amount of it to measure about two cups. Place the cabbage in a bowl and add

Two onions, chopped fine, One green pepper, chopped fine,

Now place in a saucepan

One tablespoon of bacon fat, One-half cup of vinegar, One teaspoon of salt, One teaspoon of white pepper, One-quarter teaspoon of mustard.

Heat to the boiling point, then pour over the cabbage, chill and then serve.

BRAISED RED CABBAGE

Chop fine the balance of the head of red cabbage; place in a saucepan and cover with boiling water. Cook for five minutes and then turn into a colander and let the cold water run on it. Let drain well and then place four tablespoons of bacon fat in a frying pan and add three onions, minced fine and the prepared cabbage. Cover closely and let smother for twenty minutes over a slow fire. Turn frequently and just before serving season with

One-half teaspoon of salt, One-quarter teaspoon of white pepper, One tablespoon of vinegar.

CRANBERRY ROLL

Place in a mixing bowl

One and one-half cups of flour, One-half teaspoon of salt, Two teaspoons of baking powder.

Sift to mix and then rub in four tablespoons of shortening and mix to a dough with the following mixture: Place in a cup

Three tablespoons of syrup, Three tablespoons of water.

Blend well and then roll the dough out one-half inch thick on a floured pastry board and cover with the cooked cranberries. Sprinkle with brown sugar. Roll as for jelly roll, tucking the ends in well. Place in well-greased baking pan and brush the top with milk. Bake forty-five minutes in a moderate oven. Serve with vanilla sauce.

TO BARBECUE FISH

Use the large size fish: black striped bass, cod, white or rock fish. In the early spring, shad may be used. Scale and cleanse the fish and split down the back. Remove the fins and head and place in well-greased gridiron and cook until brown. Lift to a hot dish and cover with boiling mixture, made as follows: Place in a small saucepan

Juice of one lemon, Two tablespoons of melted butter, One tablespoon of catsup, One tablespoon of minced parsley, One tablespoon of Worcestershire sauce, One-half cup of water, One tablespoon of cornstarch, One quarter teaspoon of mustard, One teaspoon of paprika, One teaspoon of salt.

Stir to blend well and then bring to a boil. Cook slowly for three minutes and then spread over the fish and serve.

NECK CHOPS IN CASSEROLE

Have the butcher cut one and one-half pounds of neck chops into four pieces and then wipe with a damp cloth. Roll in flour and brown quickly in hot fat. Lift to a casserole dish and add

One cup of finely chopped onions, Four tablespoons of finely chopped parsley, One and one-half cups of brown gravy.

Cover the dish close and place in a slow oven for one and one-half hours. Make a brown gravy by adding four tablespoons of flour to the fat left in the frying pan after browning the meat.

ANGEL CAKE

Sift

One cup of flour, Three-quarters cup of sugar, One level teaspoon of cream tartar.

Sift five times and then beat the whites of five eggs stiff and cut, and fold in the sugar and flour mixture. Turn into a greased tube pan and bake for forty minutes in a moderate oven.

MAKING SCRAPPLE AND HOGSHEAD CHEESE

When the family is small, thrifty women usually make the scrapple and hogshead cheese at the same time. Have the butcher select for you a nice hogshead; split and then remove the eyes, brains and tongue. Now scald and cleanse well, rinsing in plenty of cold water. Place in a preserving kettle and add just sufficient cold water to cover the head. Now add

Two onions, Two cloves, One bunch of pot or soup herbs, One level teaspoon of poultry seasoning.

Cook slowly until the meat will leave the bones, then place a colander in a large bowl or pan and turn in the head. Measure the liquid and return to the pot. Now remove the bones from the head and chop sufficient meat very fine to measure three cups and set aside for making the scrapple.

Cut the balance of the meat into pieces about one inch square and place two cups of the stock in a small saucepan. Add

Juice of one lemon or Six tablespoons of cider vinegar, One and one-half teaspoons of salt, One teaspoon of white pepper.

Bring to a boil and cook for ten minutes. Add the head meat that has been cut into the inch pieces.

Rinse loaf-shaped pans with cold water, pour in the cheese and set aside in a cool place to mould. Use the same as cold cuts of meat with mustard or horseradish sauce.

THE SCRAPPLE

Add the three cups of finely chopped head to the stock in preserving kettle and bring to a boil. Now add, for each quart of liquid,

Two-thirds cup of cornmeal, One-half cup of buckwheat, One teaspoon of salt, One-half teaspoon of white pepper.

Mix and add very slowly, stirring constantly. When it is sufficiently thick to hold the spoon upright, rinse the baking pan with cold water and then pour in the scrapple. Set aside for twenty-four hours to mould. This can be used for breakfast by cutting into slices and frying a crisp brown or made into croquettes, rolled in flour and nicely brown in hot fat. Serve with tomato sauce.

SNOW PUDDING

One cup of milk, Four level tablespoons of cornstarch.

Stir to dissolve the starch, then bring to a boil and cook slowly in hot water bath for half an hour, adding

Two tablespoons of sugar, White of one egg, beaten stiff, Six drops of vanilla.

Beat hard to blend, then rinse four custard cups with cold water and pour in the pudding. Set aside to mould and serve with custard sauce, which is made as follows: Place in a saucepan

One cup of milk, Two tablespoons of cornstarch.

Stir to dissolve, then bring to a boil and cook slowly for fifteen minutes. Now add

Two tablespoons of sugar, One-half teaspoon of vanilla, Yolk of one egg.

Beat hard to mix, then pour over the unmoulded snow pudding.

FRIED MUSH

Place in a saucepan

Two cups of boiling water, One teaspoon of salt, Two-thirds cup of cornmeal.

Stir to prevent lumping and then cook slowly for one-half hour. Now rinse a bread pan with cold water and turn in the mush. Let mould for twenty-four hours, then cut in one-half inch slices. Dip in flour and fry brown in hot fat.

YE KENTUCKY CORN DODGERS

Place in a saucepan

One and one-half cups of boiling water, One teaspoon of salt, Two-thirds cup of cornmeal.

Stir to mix thoroughly, then cook for twenty minutes and cool. Form into sticks the size of a bread stick, roll in flour and brown in hot fat.

YE OLD VIRGINIA BATTER BREAD

Place in a mixing bowl

One cup of cornmeal, One-half teaspoon of nutmeg, One teaspoon of salt, Four tablespoons of syrup, Three tablespoons of shortening.

Pour over one and one-half cups of boiling water. Beat to blend thoroughly, then let cool and add

Three-quarters cup of flour, Two well-beaten eggs, Four level teaspoons of baking powder, One and one-quarter cups of milk.

Beat to mix thoroughly, then pour in a well-greased baking dish and bake in a hot oven for thirty minutes. Serve from the dish.

POLISH CORN DISH

Place in a saucepan

Two cups of boiling water, One-half cup of finely chopped onion, Two-thirds cup of cornmeal.

Stir to prevent lumping and cook slowly for twenty minutes. Now add

One-half cup of finely shredded dried beef, One teaspoon of paprika.

Beat hard to mix thoroughly and then serve with tomato sauce.

YANKEE MUSH

Place in a saucepan

Two and one-half cups of boiling water, One-half teaspoon of salt, Two-thirds cup of cornmeal.

Sift the cornmeal in boiling water very slowly and then stir well to prevent lumping. Draw the saucepan to the side of the range and allow to cook very slowly for one-half hour. Serve in the place of the morning cereal with honey and milk.

For variety add

One-half cup of chopped seeded raisins, or One-half cup of finely chopped peanuts, One-half cup of finely chopped figs, One-half cup of finely chopped dates, One-half cup of finely chopped seeded prunes, One-half cup of finely chopped dried apricots, One-half cup of finely chopped cocoanut.

Europe also gives us some novel methods of using cornmeal.

CAROLINA CORN PONE

Place in a saucepan

Two cups of boiling water, Three-quarters cup of cornmeal, One teaspoon of salt.

Stir to blend and free from lumps, then cook for ten minutes. Turn into a mixing bowl and add

Six tablespoons of syrup, Three tablespoons of shortening, One and one-half cups of sour milk, One and one-quarter teaspoons of baking soda, dissolved in the sour milk, Six tablespoons of flour.

Beat to mix, then pour in a hot well-greased baking pan just enough to cover the pan one-quarter inch deep. Bake in hot oven for eighteen minutes. Cut into squares and serve.

CORNMEAL SAUSAGES

Place in a saucepan

One and one-half cups of boiling water, One cup of finely chopped onion, One cup of finely chopped left-over meat, One teaspoon of salt, One teaspoon of white pepper, One-half teaspoon of poultry seasoning, Two-thirds cup of cornmeal.

Stir well to prevent lumping and cook slowly for one-half hour. Turn into a bowl and let cool. Form into sausages, then roll in flour and brown in hot fat. Serve with brown gravy, cream or tomato sauce.

CHILI SAUCE

Place in a preserving kettle

Two quarts of stewed tomatoes, Two cups of finely sliced onions, One cup of finely chopped green peppers, One-half cup of finely chopped sweet red peppers, One and one-half cups of vinegar, One cup of brown sugar, One and one-half tablespoons of cinnamon, Two teaspoons of cloves, One teaspoon of allspice, Two teaspoons of celery seed, Two teaspoons of mustard seed, One teaspoon of ginger, One teaspoon of mustard, Four tablespoons of salt.

Stir to thoroughly mix and then cook until very thick. Cool and then rub through a fine sieve. Pour into sterilized jars and adjust the rubber and lid and seal. Process for twenty minutes in a hot water bath. Remove, cool and then store in a cool, dry place.

ITALIAN POLENTA

Place in a saucepan

Two and one-half cups of boiling water.

And then add

One teaspoon of salt, One teaspoon of paprika, One tablespoon of grated onion, Three-quarters cup of cornmeal.

Stir to prevent lumping and cook for three-quarters of an hour very slowly. Now add one-half cup of grated cheese and stir well to blend thoroughly. Serve in saucers like a cereal. Cover with tomato sauce and finely grated cheese.

TOMATO MARMALADE

Grate the yellow rind from two medium-sized oranges, taking care to grate very lightly. Place in a small pan and add one-half cup of water. Let stand one day and then cook slowly until soft. Add this rind to the juice of

Two oranges, One lemon.

Then place in a preserving kettle and add two quarts of stewed tomatoes, rubbed through a fine sieve.

One package of seeded raisins, Two pieces of candied ginger cut into bits, Four cups of sugar,

and the following spices tied in a piece of cheese-cloth:

Two teaspoons of cinnamon, One teaspoon of ginger, One teaspoon of cloves, One teaspoon of nutmeg, One-half teaspoon of allspice.

Cook until the mixture is very thick like jam and then remove the spice bag. Pour into sterilized glasses and cool and cover with paraffine. Store in a cool place.

SWEET RED PEPPER MARMALADE

Remove the seeds from thirty sweet red peppers and then wash well and put through the food chopper. Place in a saucepan and add two cups of stewed tomatoes. Cook until the peppers are soft and then cool and rub through a fine sieve. Measure and return to the kettle and add for every eight cups of pepper and tomatoes:

Juice of two oranges, Juice of one lemon, One-half package of seeded raisins, One-half cup of maraschino cherries, cut into bits, One piece of candied citron, put through food chopper, Two-thirds cup of sugar for each cup of prepared pepper pulp.

Cook slowly until the mixture is very thick and then pour into sterilized glasses. Cool and cover with paraffine and store in a cool place.

SAUERKRAUT

Remove the coarse, bruised outside leaves of the cabbage and then shred the head fine, using a slaw cutter. Now line the bottom of a small barrel or wooden bucket with the outside leaves and then place in a layer of the shredded cabbage and cover with salt. Repeat until the utensil is nearly full, pounding down well with wooden mallet when packing. Sprinkle the salt over the top and cover with large cabbage leaves and then with a cheese-cloth wrung out of salt water. Tuck in the ends carefully and then place board on the kraut and weight it down with a heavy stone.

Now, it is necessary that the cabbage be covered with brine; remove the scum as it rises to the top. The kraut will be ready for use in six weeks and it must be kept in a very cool place or it must be canned.

TO CAN SAUERKRAUT

Fill into sterilized all-glass jars and then fill the jar to overflowing with boiling water. Adjust the rubber and lid and partially tighten. Process in hot water bath for one hour, then remove and seal securely. Store in a dry, cool place.

BRINING CAULIFLOWER

Prepare the cauliflower as directed above, using a large keg or crock. Pack the cauliflower head down until the keg or crock is three-quarters full and then fill to overflowing with brine made as follows:

Place in a boiler

Eight quarts of water, Eight cups of salt.

Bring to a boil and skim, then cool. Cover the cauliflower with a piece of clean cheese-cloth and then place on it a board which is weighted down on top, to keep the cauliflower covered in the brine. This weight need not be as heavy as that used for the kraut.

Cauliflower prepared in this manner late in October and November can be used for the table by freshening it in water and cooking in a manner similar to that in which the salted beans are cooked, or it may be canned in three months, when there will be a supply of fruit jars.

To can the brined cauliflower, remove from the brine and wash in cold running water. Let stand for one hour and then fill into the sterilized jars; fill jars with boiling water; adjust the rubbers and lids and partially seal. Place in a hot-water bath and process for one hour. Remove, seal securely and then cool and store in a cool, dry place.

SALTING CAULIFLOWER

Select the nice heads of cauliflower and remove the outer leaves, and then trim into shape. Now place a layer of salt one inch deep in the bottom of the keg or crock and then place the cauliflower head down and pack well with salt. Do not allow them to touch each other. Have the salt one inch above the cauliflower stalk. Finally cover with a clean cloth and set in a cool place.

SALTED BEANS

Remove the strings from the beans and then place a layer of salt in the crock. Add a layer of beans and then a layer of salt, and repeat until the crock is filled to within two inches of the top. Have the layer on top two inches deep and then add one quart of water to every one-half bushel basket of beans. Cover closely and then store in a cool place. Do not wash the beans.

YORKSHIRE PUDDING

About one-half hour before serving the dinner, pour six tablespoons of fat from the roast beef into a baking pan and grease the pan thoroughly. Set where the pan will heat and then place in a bowl

One and one-quarter cups of milk, One egg, One teaspoon of salt, One-eighth teaspoon of white pepper, One teaspoon of grated onion, Two cups of sifted flour, Two teaspoons of baking powder.

Beat with a Dover egg beater for five minutes and then turn this batter in the well-heated pan and bake in a moderate oven for twenty minutes. When nearly done, baste the pudding with one-half cup of the gravy that is to be served with the beef.

STUFFED PEPPER MANGOES

Place the peppers in a large tub and cover with the following brine:

Eight quarts of water, Three cups of salt.

It is necessary to cover the peppers with a cloth and then place a board and a light weight on top to keep them in the brine for seventy-two hours. Now remove from the brine and place in fresh water for two hours and then remove from the water, and with a sharp knife cut a small circle from the top of the pepper. Set aside to replace as a cover. Now remove the seeds and the white pithy part. Soak in cold water for one hour and then drain and fill with the following mixture. Filling for twenty-five peppers:

Chop fine sufficient cabbage to measure three pints. Place in a large bowl and add

One pint of finely chopped onions, One cup of finely chopped green peppers, One cup of finely chopped red peppers, One cup of finely chopped celery, Two ounces of mustard seed, One ounce of celery seed, One-half cup of grated horseradish, One-half cup of salt, One-half cup of brown sugar, One quart of vinegar, One teaspoon of cayenne pepper, Two teaspoons of paprika, One teaspoon of mustard.

Mix thoroughly and then fill into the peppers, taking care not to pack too closely. Sew the lid or circle which has been cut out of the top with a darning needle and heavy string. Place closely in a crock. Now place in the preserving kettle

Three quarts of vinegar, Two quarts of water, One cup of salt, Two ounces of celery seed, Three ounces of mustard seed, One-half cup of whole cloves, One-quarter cup of whole allspice, Two sticks of cinnamon, Six blades of mace.

Bring to a boil and pour over the mangoes and let cool. Now add three-quarters cup of salad oil and set in a cool place. Watch to see that the pickle does not evaporate. The mangoes may be packed in all-glass quart fruit jars and sealed, then processed for twenty minutes in a hot water bath, after which they should be cooled and stored in a dry, cool place.

NECK OF BEEF, POLISH STYLE

Select one pound of meat from the neck and wipe with a damp cloth. Roll in flour and brown quickly in hot fat. Place in a saucepan and add one-half cup of flour to the fat left in the frying pan. Brown well and add one quart of water. Bring to the boiling point. Pour over the meat and cook very slowly for one and three-quarters hours. Season, add a pinch of caraway seed and serve with boiled noodles.

FRIED PIES

Place in a mixing bowl

Two cups of flour, One teaspoon of salt, Two teaspoons of baking powder.

Sift and then rub in five tablespoons of flour and work to a smooth dough with one-half cup of ice-cold water. Roll out one-quarter inch thick and spread with the mixture prepared for the pork pie. Brush the edges with water and press them firmly together. Let stand for fifteen minutes and then fry like crullers in hot fat.

YE OLDE-TYME PORK PIE

The English housewife usually uses individual pans or custard cups for this pie. Line either custard cups or individual pie plates with pastry made as follows: Place in a mixing bowl

Two cups of sifted flour, One-half teaspoon of salt, One level tablespoon of baking powder.

Sift to mix and then rub into the flour three-quarters cup of finely chopped suet and mix to a dough with one-half cup of milk or water. Roll one-quarter inch thick on floured pastry board and then line the dishes and fill them with the following mixture. Place in a bowl

One pound of sausage meat, Two cups of bread crumbs, One-half cup of grated onions, Four tablespoons of finely minced parsley, Eight tablespoons of cream sauce or thick brown gravy.

Mix thoroughly and then divide into five individual pies. Cover with the top crust and cut gashes in the top crust. Brush with milk or water and bake in a slow oven for one hour.

MUSTARD SAUCE

One tablespoon of evaporated milk, One-half teaspoon of white pepper, One-half teaspoon of salt, One-half teaspoon of sugar, One teaspoon of mustard, Two tablespoons of salad oil.

Blend well and then add

Two tablespoons of grated onion, Two tablespoons of finely minced parsley,

and serve.

BRAISED ONIONS

Peel medium-sized onions and then parboil and drain. Now place one tablespoon of shortening in a saucepan and roll the onions in flour and brown lightly in fat. Cover closely and let cook very slowly for twenty minutes, shaking the saucepan occasionally and add four tablespoons of water.

ENGLISH PEPPERPOT

Wash and cleanse thoroughly two well-cracked calves' feet. Place in a soup kettle and add a good-sized veal bone and

One bunch of potherbs, Two large onions, cut fine, One small carrot, cut in dice, One small turnip, diced.

Add sufficient water to cover, usually about four quarts. Cook slowly for four hours and then strain off the stock and chop the meat fine from the feet, and also the meat which has been picked from the bones. Add to the stock together with

One teaspoon of sweet marjoram, One teaspoon of salt, One-half teaspoon of pepper, One-half teaspoon of thyme.

Add the dumplings made as follows: Place in a bowl

One and one-half cups of flour, One teaspoon of salt, One teaspoon of pepper, One level tablespoon of baking powder, Two tablespoons of grated onion, One-half teaspoon of powdered thyme.

Mix thoroughly and then rub in two tablespoons of shortening and mix to a dough with six tablespoons of milk. Form into balls and drop in boiling stock. Cook for twenty minutes, then thicken slightly with flour and serve.

CREAMED CODFISH

Soak the boneless fish overnight and then parboil for twenty minutes. Or place one package of shredded codfish in a napkin and dip in hot water and then squeeze dry. Place

One and one-half cups of milk,

in a saucepan and add

Six tablespoons of flour.

Stir to dissolve and then bring to a boil and cook for five minutes. Add the prepared fish and

Two tablespoons of finely chopped parsley, One teaspoon of paprika.

Heat and then serve on toast.

CHILI CON CARNE

Cut one pound stewing meat into inch pieces and place in a saucepan two cups water. Cook slowly until tender, then add

One cup of baked beans, Two onions, minced fine, One cup of tomato, One teaspoon of chili powder.

Bring to a boil and cook slowly for twenty minutes and then place in a bowl

Four tablespoons of flour, One teaspoon of salt, One-half teaspoon of paprika, One tablespoon of vinegar, Five tablespoons of water.

Beat to dissolve and add to the chili con came. Cook for five minutes and then serve.

FRIED FISH, ENGLISH STYLE

Cleanse the fish thoroughly, then wash well and drain. Roll in flour, then season and fry in hot fat until golden brown. Serve with mustard sauce.

CHOW-CHOW

Wash and cut into large pieces sufficient tomatoes to measure three pints. Place in a china bowl and add

One pint of small onions,

and cover with

One cup of salt.

Let stand one-half day. Then drain and place in a preserving kettle and add