Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
http://digital.lib.msu.edu/projects/cookbooks/books/oldvirginia/oldv.html
[More snips, there are many recipes not transferred..granny]
PRESERVES AND FRUIT JELLIES.
Always make preserves in a porcelain or brass kettle. If the latter, have it scoured first with sand, then with salt and vinegar. Then scald it and put in the sugar and water for the syrup.
In peeling fruit, throw it into cold water to keep it from turning dark, and let it remain there till you are ready to throw it in the boiling syrup. Bear in mind that exposure to the air turns peeled fruit dark.
Boil rather quickly. In preserving fruit whole, boil it a short time in the syrup, take it out, let it get cold, and then put it again in the kettle.
Cut sugar is best for preserves which you wish to be clear and light-colored, but nice brown sugar is best for dark-colored jams and marmalades, such as those made of blackberries, raspberries, whortleberries, etc.
The best peaches for preserving, brandying, or pickling, are white freestone peaches, not quite ripe enough to eat with
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cream. Pears and quinces also should be preserved before they are quite ripe enough, for eating. They should be parboiled before eating. No fruit should be over-ripe when preserved. Damsons and blue plums should be slit lengthwise with a pen knife, and set in the sun before preserving, which will render it easy to extract the stones. Cherries also should be stoned before preserving. A piece of paper dipped in brandy and laid on top the preserves will help to keep them. I would suggest to housekeepers that they always put their preserves in glass jars with screw tops. By this means they can readily inspect it and see if it is keeping well, without the trouble of untying the jar and looking inside, as would be necessary in the case of stone jars.
Set the jar of preserves, if they become dry or candied, in a pot of cold water, which allow to come gradually to a boil. If the preserves ferment, boil them over with more sugar.
The great secret of making nice fruit jelly is to boil the syrup well before adding the sugar (which should always be loaf or cut), and you should allow a pound of sugar to a pint of the juice in acid fruit jellies, though less will answer for sweet fruit. By boiling the syrup well before adding the sugar, the flavor and color of the fruit are retained. Keep the jelly in small, common glasses.
SWEETMEAT PRESERVES.
Cut the rind in any shapes fancied (such as flowers, fruits, leaves, grapes, fish, etc.), put it in brine strong enough to float an egg, cover closely with grape leaves, and set away the jar. When ready to make the preserves, soak the rind in fresh water, changing it till all taste of salt is removed from the rind-Dissolve four tablespoonfuls pulverized alum in one gallon water. Lay the rind in this, covered closely with grape or cabbage leaves. Simmer till it becomes a pretty green, then soak out the alum by throwing the rind in soft water.
Pour boiling water on half a pound white ginger, and let it
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stand long enough to soften sufficiently to slice easily in thin pieces (retaining the shapes of the races as much as possible). Then boil it an hour in half a gallon water, and add one ounce mace and two pounds best cut sugar. This makes a thin syrup, in which boil the rind gently for half an hour, adding water to keep the rind covered with syrup.
Set the kettle away for four days and then boil again as before, adding two pounds sugar and more water, if necessary. Repeat the boiling six or seven times, till the syrup is rich and thick and sufficient to cover the rind.
The quantity of seasoning given above is for three gallons rind. Allow two pounds sugar to each pound fruit. This sweetmeat keeps indefinitely and never ferments.—Mrs. F. M. C.
WATERMELON OR MUSKMELON MARMALADE.
Weigh twelve pounds rind, previously soaked in brine, and the salt extracted by fresh water, parboil, put on with twelve pounds sugar made into a thin syrup, and boil to pieces. Add the peelings of twelve oranges and twelve lemons, previously soaked in water, cut in strips and boiled extrmeley soft, the water being changed three times while boiling. Stir constantly from the bottom with a batter-cake turner. Cook very thick. Put in wide-mouthed glass jars.—Mrs. S. T.
RIPE MUSKMELON OR WATERMELON PRESERVES.
During the summer, peel and slice indifferent cantaleupes (such as you do not care to eat), especially such as are not quite ripe. Throw them into brine, together with your thickest watermelon rinds, peeling off the outside skin. When you have enough, weigh them, throw them in fresh water, which change daily till the salt is extracted. Boil in a preserving kettle till soft enough to pierce with a straw. Make a syrup, allowing one pound sugar for each pound fruit. When it boils, put the rind in it and simmer steadily till the rind is transparent and the syrup thick. When cool, add the juice and grated rind of
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twelve lemons. Let it stand in a bowl several days. Then strain the syrup (which will have become thin), boil it again, pour over the rind, and put the preserves in glass jars with screw tops.—Mrs. S. T.
RIPE MUSKMELON PRESERVES.
Peel and slice the melons, soak them twenty-four hours in salt water, twenty-four hours in alum water, and twenty-four hours in fresh water, changing the latter several times. Then, make a strong ginger tea, in which boil them slowly till they taste of ginger.
Make a syrup, allowing a pound and a half sugar to each pound fruit, and adding mace and sliced ginger (the latter must be soaked in boiling water twelve hours before it is wanted). Cook the melon in the syrup till clear and tender. You may use sliced lemons as a seasoning instead of ginger.—Mrs. R. L.
PINEAPPLE PRESERVES.
Parboil the pineapples, then peel and cut in thick slices, carefully taking out the cores, which, if allowed to remain, will cause the preserves to ferment. Put a pound of sugar to a pound of fruit, and let it remain all night to make the syrup. Boil then till done, without adding a drop of water to the syrup.—Mrs. F. C.
ORANGE PRESERVES.
Peel a thin rind off the oranges and make a hole in each end, getting out all the seed. Pour boiling water over them and let them stand till next morning. If the water tastes bitter, search for seed. Pour boiling water over them every day, as long as the bitterness remains. Boil till soft enough to run a straw through them. Add a pound and a half sugar to each pound fruit. Make a thin syrup of half the sugar, and boil the oranges in it a short time. Let them stand in the syrup three days, then pour the syrup from the fruit, put the rest of the sugar to
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it and boil it down thick. Then pour it over the fruit. A few lemons added is a great improvement.—Mrs. J. H.
ORANGE MARMALADE.
Peel the oranges, taking all the seed and tough skin out of them. Cut the peel in small pieces, put in cold water and boil till tender. Make a syrup, one pound sugar to one pint water. Put a pound of the oranges (mixed with the peel) to a pint of the syrup, and boil all for two hours.—Mrs. C. C. McP.
Orange Marmalade.
The day before making, peel one dozen oranges (no matter how sour and indifferent). Throw the peel in a bucket of water, take out the seed, cut up the pulp fine with a pair of old scissors. Then take the peel, cut it in thin strips and throw it into fresh water. Pare and slice pippins (or any other nice apple). Weigh six pounds of them, stew with a little water till perfectly done, and set away. Next day, run this pulp through a colander into a preserving kettle. Add six pounds sugar and boil slowly, constantly scraping from the bottom.
Take the orange peel (which should have been left in soak all night), boil till perfectly soft and free from bitterness, changing the water three times while boiling. In another preserving kettle, simmer this with the orange pulp and two pounds sugar. When both are nearly done, turn the oranges into the apples and cook them very thick. Cool in a bowl, and then put in a glass jar with a screw top.—Mrs. S. T.
SLICED LEMON PRESERVES.
Take large, firm lemons, not quite ripe, cut in slices one-quarter inch thick, and take out the seed. Soak in brine a week. Then soak several days in clear water, changing the water twice a day. When all the salt and the bitter taste are extracted, weigh the lemons and boil till tender enough to pierce with a straw. Make a thin syrup, allowing one pound of sugar to
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each pound of fruit. Put the lemons in and let them simmer slowly a good many hours. Pour into a large bowl and let it remain there several days. At the end of that time strain the syrup (which will have become thin), put the lemons in it again, and boil till they jelly. When cool put in a glass jar with a screw top. The same recipe may be used for oranges.—Mrs. S. T.
LEMON MARMALADE.
Every housekeeper should keep a large jar, or other nice vessel, filled with brine, in which she may throw lemon peels after being deprived of the grated rind and juice, used for creams, jellies, etc. These may remain any length of time, to suit one’s convenience. Before preserving, soak in pure water till all the taste of salt is extracted. Boil till soft enough to pierce with a straw. Then put in a preserving kettle nine pounds cut sugar and one quart water. As soon as it boils, add six pounds lemon peel and three pounds nice sliced apples (pippins are best). Boil till very thick.—Mrs. S. T.
LEMON PRESERVES
May be made of lemon peel, prepared exactly by the above recipe. Put the peel in a preserving kettle and keep covered, while boiling in clear water, till you can run a straw through it. Then throw it into a rich syrup (one pound sugar to one of lemon peel), and boil a long time. Put in a bowl till the next day; then take the syrup (which will be somewhat thin) and boil again till very thick. Pour it over the lemon, and when cold it will be jellied.—Mrs. S. T.
PEACH PRESERVES.
Pare white freestone peaches, not quite ripe. Split in half, take out the stones, and throw the peaches in a bucket of water to prevent them from turning dark. Make a syrup of white sugar, using as many pounds of sugar as you have pounds of peaches. When it has boiled thick, put in as many peaches at
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will cover the bottom of the kettle. Let them boil till nearly done; then take them out, one by one, in a perforated spoon. Lay them in dishes and set in the sun. When all the peaches have been carried through this process, put back the first dish of peaches in the kettle, taking them out when a pretty amber color, and so on till all have been boiled twice. Meantime the peach-kernels should have been scalded and skinned. Put them in the boiling syrup, which must be kept on the fire till very thick. Put the peaches when cool in glass jars, and pour the syrup over them. In a few days examine, and if the syrup has become thin, boil again.—Mrs. S. T.
Peach Preserves.
Pare, and add to a pound of peaches one and one-quarter pounds best sugar. Cook very fast for a few moments, in a porcelain kettle. Turn out in a bowl, cover with muslin or cambric, set in the sun, stirring every day till they seem quite transparent. They retain their flavor much better this way than when cooked on the fire. Put in jars, cover with paper saturated with brandy, and tie up tightly to exclude the air.—Mrs. P. W.
PEACH MARMALADE.
Boil twelve pounds soft peaches in a little water. When reduced to a pulp, run through a colander and boil again till very thick, constantly scraping from the bottom. Add half a pound sugar to one pound fruit. Cool in a bowl, and then put in glass jars with screw tops. Pear marmalade may be made by the same recipe, and also apple marmalade, except that you flavor the last with lemon juice and rind.—Mrs. S. T.
BRANDY PEACHES.
For twelve pounds large freestone Heath peaches, not quite ripe and delicately pared, make a syrup of four pounds sugar. Scald a few peaches at a time in the syrup, till all have gone through this process. Place on dishes to cool. Then put in
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glass jars and add enough good whiskey or brandy to the syrup to cover the peaches. Any spirit will do, if strong enough. Add a few blanched peach-kernels. In a few days see if more liquor or sugar is required. If so, drain off the syrup, add what is needed, and pour again over the fruit. It is a mistake to put too much sugar. Always use freestone peaches.—Mrs. S. T.
Brandy Peaches.
Put the peaches (a few at a time) in boiling lye. Let them remain five minutes, to loosen the fur. Then take them out and wipe perfectly clean and white. Then drop them in cold water. Boil them gently in a rich syrup till a straw will pierce them. Then put in a jar, and mix equal parts of French brandy with the syrup. Carefully exclude the air.—Mrs. G. N.
PEAR PRESERVES.
Scald the fruit, but do not let it remain till it comes to pieces. Boil till clear, in a syrup made of as many pounds of sugar as you have of fruit.—Mrs. J. J. A.
PRESERVED APPLES FOR WINTER USE.
Pare and slice pippins. Put to each pound apples half a pound sugar, and to every eight pounds thus sweetened one quart water, a few cloves, the thin rind and juice of a lemon. Stew till clear, and eat with cream.—Mrs. B. J. B.
APPLE MANGE.
Stew and mash well three pounds pippins, then add three pounds sugar. Just before they are done, add a few drops lemon juice. Put in moulds and it will keep two years. Turned out and sliced, it is a nice dish for tea. Quinces are as nice as apples, prepared this way.—Mrs. B. J. B.
CRAB APPLE PRESERVES.
Put the crab apples in a kettle, with some alum, keeping
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them scalding hot for an hour. Take them out, skin and ex-tract the seed with a small knife, leaving on the stems. Put them in cold water awhile, then take them out, wipe them and put them in a syrup made of as many pounds sugar as you have of fruit. Let them stew gently till they look clear, then take them out and let the syrup boil longer. Siberian crabs may be preserved in the same way, except that they are not peeled and cored.
QUINCE JAM.
Pour boiling water over them and let them remain till the skin rubs off easily. Then peel them and cut off the fair slices. To each pound put twelve ounces sugar, and let them stew together till the syrup is sufficiently thick.
Quince preserves may be made by the same recipe as that used for pears.
DAMSON PRESERVES.
With a sharp penknife, cut a long slit lengthwise in each dam-son. Spread in dishes and set in the sun till the seed comes out readily. Then boil till thoroughly done in a thick syrup made of as many pounds sugar as there are pounds of damsons. Preserve green gage plums and other plums by the same recipe.—Miss P.
FOX GRAPE PRESERVES.
Seed the grapes, then pour scalding water on them and let them stand till cold; then draw off the water, put one pound sugar to one pound of grapes, and boil gently about twenty minutes.—Mrs. A. D.
CHERRY PRESERVES.
Wash, pick and stone the cherries, saving the juice. Allow one pound sugar to each pound fruit. Boil the juice and sugar to a thick syrup, then put in half the cherries and stew till nearly done. Take them out with a perforated spoon and lay on dishes. Put in the other half, let them stew as long as the first; then take out and lay in dishes. Meantime boil the syrup
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gently. When the cherries are cool, put them again in the syrup and boil a short time. Pour in a large bowl and cool, then put in glass jars and cover tightly.
Scarlet short stems and large wax cherries are best for pre-serving.—Mrs. S. T.
STRAWBERRY PRESERVES.
Cap the berries. Put one and a half pounds sugar to each pound fruit. Let them stand two or three hours, and then boil thirty minutes.
STRAWBERRY JAM.
Cap and wash the berries, and put them on to stew with a very small quantity of water. Stir constantly. When thoroughly done and mashed to a soft pulp, add one pound sugar to each pound fruit. The advantage of adding sugar last is that it preserves the color and flavor of the fruit. Stew till sufficiently thick, scraping constantly from the bottom with a batter-cake turner.—Mrs. S. T.
RASPBERRY JAM.
Wash and pick the berries, boil with a little water, mashing and scraping from the bottom as they simmer. When reduced to a thick pulp, add one-half pound sugar to each pound berries. Stew till very thick, scraping constantly from the bottom. Cool in a large bowl, then put in a glass jar with screw top. Black-berry, Dewberry, and Whortleberry Jam may be made by the same recipe.
FIG PRESERVES.
Pick the figs fully ripe the evening before. Cut off about half the stem, and let them soak all night in very weak salt and water. Drain off the salt water in the morning and cover them with fresh. Make a thick syrup, allowing three-quarters pound loaf sugar to each pound fruit. When it boils, drop the figs carefully in and let them cook till they look clear. When done take from the fire and season with extract of lemon or ginger.
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The figs must not be peeled, as the salt water removes the roughness from the skin and keeps the fruit firm and hard.—Miss A. S.
TOMATO PRESERVES (either ripe or green).
The day before preserving, peel and weigh eight pounds pale yellow, pear-shaped or round tomatoes, not quite ripe; spread on dishes alternate layers of tomato and sugar, mixing with the latter the grated rind and juice of four lemons. In the morning, drain off the juice and sugar and boil to a thick syrup. Drop in half the tomatoes and boil till transparent. Take up with a perforated spoon and put on dishes to cool. Then carry the other half through exactly the same process. Then strain the juice, wash the kettle, and put in the juice again. When it boils hard, put in again the first boiled tomatoes. Take them out when they become amber color, and put in the rest. When they are all boiled to an amber color, and cooled on dishes, put them in half-gallon glass jars, and add the syrup after it has been boiled to a thick jelly.—Mrs. S. T.
GREEN TOMATO SWEETMEATS.
Slice the tomatoes and soak them a day and night in salt and water, then in fresh water for an hour or two, then scald in alum water with grape leaves. When taken out of alum water, put in cold water to cook. Scald in ginger-tea and again put in cold water, while you make the syrup. To each pound tomatoes put one and a quarter pounds sugar and a few races of white ginger. Cook the tomatoes till clear, the syrup till thick. When cool, season the syrup with essence of lemon and pour over the tomatoes.—Mrs. C. M.
RECIPE FOR PUTTING UP FRUIT.
For fruit not very acid, weigh one-quarter of a pound white sugar to one pound fruit perfectly ripe. After sprinkling the fruit with sugar, put it in a preserving kettle and let it just come to a boil. Then put it quickly in. glass self-sealing cans
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being careful to screw down the tops tightly.—Mrs. Dr. E. T. R.
CANDIED FRUIT.
Preserve the fruit, then dip it in sugar boiled to a candied thickness, and dry it. Grapes and some other fruits may be dipped in uncooked.
LEMON CONSERVES.
Wash and dry ten lemons. Pare the yellow rind off clear of the white, and beat it in a mortar with double its weight of sugar. Pack closely in a jar and cover with part of the sugar.—Mrs. T.
ORANGE CONSERVES.
Cut the peel in long, thin strips, and stew in water till all bitterness is extracted. Drain off this water and stew again in a thick syrup, allowing one pound sugar to each pound peel. Put away in a cool place for flavoring puddings, pies, etc.
PEACH CONSERVES.
Pare the peaches and cut them from the stone in thick slices. Make a syrup, allowing three-quarters pound sugar to each. pound fruit. Boil the peaches and put them on dishes to dry. As they dry, roll them in granulated sugar, and pack in jars or boxes.—Mrs. W. P.
GOLDEN SYRUP.
Five pounds white sugar; one quart water. Let it boil two or three minutes, then add two pounds strained honey. It will keep for months.—Mrs. D. C.
BLACKBERRY JELLY.
Crush one quart blackberries with one pound best loaf sugar. Cook it over a gentle fire till thick, then add one gill best brandy. Stir it while over the fire, then put it in pots.—Mrs. E.
CURRANT JELLY WITHOUT COOKING.
Press the juice from the currants and strain it. To one pint
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juice put one pound white sugar. Mix together till the sugar is dissolved. Then put them in jars, seal them and expose them to a hot sun two or three days.—Mrs. E.
CURRANT JELLY.
Pick ripe currants from the stem, and put them in a stone jar. Then set the jar in an iron pot and let the fruit boil till the juice is extracted. Pour in a flannel bag and let it drip through—without squeezing, however, as this makes it cloudy. To each pint of juice add one pound good white sugar. Boil about twenty minutes and keep it well skimmed. Put in the glasses while hot, and sun daily.—Mrs. P. W.
CRANBERRY JELLY.
Wash and pick the cranberries, put them in the preserving kettle with a very small quantity of water, cover closely and stew till done. Pour through a jelly bag or coarse towel, with-out squeezing, as this will prevent it from being clear. Measure and pour the liquid into the preserving kettle. Let it boil up and remove the scum, then add the sugar, cut or loaf, one pound to a pint. Boil about twenty minutes, or until it jellies. It preserves the color of fruit jellies to add. the sugar as late as possible.—Mrs. S. T.
APPLE JELLY.
Take half a peck of pippin apples, wash them clean, slice them from the core, put them in a preserving kettle with a quart of water. Boil till entirely soft, then strain through a flannel bag. To each pint of juice add one pound white sugar and the juice of three lemons. Boil till jellied. Do not stir while boiling.—Mrs. P. W.
Apple Jelly.
Pare and stew sour, juicy apples (Greenings are best), in enough water to cover them. Strain as for currant jelly.
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Allow a pound of sugar for each pound of juice. Put them together and strain. Boil four or five minutes, skimming thoroughly.—Mrs. M. B. B.
Apple Jelly.
Take any number of juicy apples, put them in a porcelain kettle, and boil to rags. Then strain them through a cloth or sieve. Put a pound of loaf sugar to each pint of the juice, and boil till it jellies. Flavor with the seed beaten in a mortar, and put in while the apples are cooking.—Mrs. G. W.
CRAB APPLE JELLY.
Slice the apples, take out the cores and seed, as they make the jelly bitter. Put them in a kettle cover with water, and boil till quite soft, keeping it well skimmed. Pour the pulp in a jelly bag, and let it drip through. To each pint of juice, add one pound and a half of sugar. Pour in the glasses while hot. Delicious with meats.—Mrs. P. W.
QUINCE JELLY.
Make the same as apple jelly, only do not pare or core the fruit, as much of the jelly is contained in those parts. Or, you may take the sound parings and cores, stew them and strain the liquor twice, and you will have a jelly as nice as that made from the fruit. To each pound of juice allow one pound of sugar. Boil fifteen minutes.—Mrs. M. B. B.
ORANGE JELLY.
Grate the rinds of two Seville and two China oranges, and two lemons. Squeeze the juice of six oranges and three lemons. Add one and a quarter pounds of loaf sugar and one-quarter of a pint of water, and boil till it jellies. Have ready a quart of isinglass jelly, made quite stiff. Put it to the syrup and let it boil up once. Then strain it and put it in a mould.—Mrs. V. P. M.
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JELLY ORANGES.
Dissolve one package gelatine in one cup cold water, afterwards adding two cups boiling water to thoroughly dissolve it. Add then three cups white sugar, one-quarter teaspoonful cinnamon, grated rind of three oranges, juice of twelve fine oranges. Strain through a flannel bag into a pitcher, without shaking or squeezing. Extract the pulp from the orange, by making a hole in one end of it large enough to admit a mustard spoon. Soak the rind a few hours, and then pour the jelly into each orange through the whole at the end. Then set aside to congeal. Garnish with orange leaves. Cut each. orange in two. A very ornamental dish.—Mrs. McG.
GREEN GRAPE JELLY.
Gather Catawba grapes before ripening. Pick them from the stem, wash them, and put them in a stone jar. Set the jar in a kettle of cold water over a hot fire. When the juice comes out of the grapes, take the kettle off and strain the grapes. To each pint of juice put one pound of the best loaf sugar. Boil twenty minutes in the kettle. Ripe grape jelly may be made in the same way.—Mrs. E.
GRAPE JELLY.
The chief art in making jelly is to boil it continuously, slowly and gently. It will not harden well if the boiling stops, even for a few moments. To preserve the true color and flavor of fruit in jellies or jams, boil well before adding the sugar; in this way the water contained in all fruit juices is evaporated. Heat the sugar before adding it. In making grape jelly, pick the grapes from their stems, wash them, put them over the fire in a vessel containing a little water, to keep them from burning. Stew a few moments; mash gently with a silver spoon, strain, and to every pint of juice, allow one pound of white sugar. After the juice comes to the boiling point, boil twenty
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minutes, pour it over the heated sugar, and stir constantly till all is dissolved. Then fill the jelly glasses.—J. I. M.
REMEDY FOR MOULDINESS IN FRUIT JELLIES.
Fruit jellies may be preserved from mouldiness by covering the surface one-quarter of an inch deep with finely pulverized loaf sugar. Thus protected, they will keep for years.—Mrs. R. C. M. W.
TOMATO JELLY.
Take ripe tomatoes, peel them carefully, cutting out all the seams and rough places. To every pound put half a pound of sugar. Season with white ginger and mace. Boil to a stiff jelly, then add enough good cider vinegar to keep it.—Mrs. Dr. P. C.
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SUGAR CANDY.
Two cupfuls sugar, one cupful water, one wineglassful vinegar, one tablespoonful butter. Cook ten or fifteen minutes.—Mrs. Dr. J.
Sugar Candy.
Three cupfuls sugar, half a cupful vinegar, half a cupful water, juice of one lemon. Boil without stirring, till brittle. Pour on a buttered dish and pull till white and light.—Mrs. McG.
SUGAR KISSES.
Whisk the whites of four eggs to a stiff froth and stir in half a pound sifted white sugar. Flavor as you like. Lay it when stiff in heaps the size of a small egg, on white paper. Lay on a board half an inch thick and put in a hot oven. When a little yellowish, slip off two of the kisses with a knife and join the bottom parts together. Continue till all are thus prepared.—Mrs. R.
NUT CANDY.
Make sugar candy by one of the foregoing receipts, but instead
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of pouring it into a dish, drop it at intervals over a buttered dish. On each bit of candy thus dropped, lay half the kernel of an English walnut, and when a little cool, pour half a spoonful of sugar candy on top. Candy of almonds, pecans, or palm nuts may be made by the same recipe.—Mrs. S. T.
CREAM CANDY.
Two pounds of sugar, half a cup water, two tablespoonfuls vinegar, one tablespoonful butter. Boil twenty minutes. Season with lemon or vanilla, just as you take it off. Put in a dish and stir till cold.—Mrs. McN.
MOLASSES CANDY.
Boil one quart molasses in a rather deep vessel. Boil stead-ily, stirring from sides and bottom. When a little, poured in a glass of cold water, becomes brittle, it is done. Pour in a buttered dish and pull as soon as cool enough to handle, or you may stir in, when it is nearly done, some picked kernels of the common black walnut. Boil a little longer, pour on a buttered dish, and cut in squares just before it gets cold.—Mrs. S. T.
CARAMELS.
One cake (half a pound) of Baker’s chocolate broken up, four pounds brown sugar, half a pound fresh butter, one pint of milk. Pour the milk in a preserving kettle and pour the other ingredients into this. Let it boil at least half an hour, stirring frequently. When done, a crust of sugar will form on the spoon and on the side of the kettle. Pour in a large tablespoonful extract of vanilla, take from the fire and stir rapidly till it begins to thicken like mush. Then pour quickly into buttered dishes or pans, and when nearly cold cut into small squares.—Mrs. S. T.
Caramels.
Three pounds white sugar, half a pound of chocolate, one pint
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milk, six ounces of butter. Boil three-quarters of an hour and stir constantly.—Mrs. R. C.
CHOCOLATE CARAMELS.
Two and one-half pounds of sugar, three-quarters pound of chocolate, one quarter pound of butter, half a pint of milk or cream.—Mrs. W. C. R.
CREAM CHOCOLATE.
One cupful of cream, with enough white sugar to thicken it. Boil till thick, and when cold, roll up in little balls and put them on a dish on which has been poured some melted chocolate. Then pour over them with a spoon some melted chocolate. When quite cool, cut apart and trim off the edges, if uneven. This cream should be seasoned with a few drops of vanilla and the dish should be buttered.—Miss N.
COCOANUT CARAMELS.
One-quarter pound Baker’s chocolate (half cake), one-quarter pound butter, two pounds nice brown sugar, one teacup rich milk. Stew half an hour or till thick. Add a grated cocoanut. Stir till it begins to boil again. Take from the fire, stir in a tablespoonful vanilla, and pour into buttered dishes. When cool enough to handle, make into balls, the size of a walnut and place on buttered dishes.—Mrs. S. T.
Cocoanut Caramels.
Pour a teacup of boiling milk over one-quarter cake of pounded chocolate. Let it steep an hour, then add one and one-quarter pounds of white sugar, and the milk of a cocoanut. Boil till perfectly done. Then remove from the fire, adding the grated cocoanut. Season with vanilla, pour in buttered dishes, and cut in blocks.—Mrs. W. C.
COCOANUT BALLS.
Wet two pounds of sugar with the milk of a cocoanut. Boil
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and stir till it begins to granulate. Then stir in the cocoanut grated fine. Boil a short time longer, then pour into buttered dishes, and as soon as it can be handled make into balls.—Mrs. J. M.
COCOANUT DROPS.
The white part of a grated cocoanut, whites of four eggs well beaten, one-half pound sifted white sugar. Flavor with rose water or lemon. Mix all as thick as can be stirred; lay in heaps half an inch apart, on paper or on a baking-pan, in a hot oven. Take them out when they begin to look yellowish.—Mrs. R.
ALMOND MACAROONS.
One-half pound almonds, blanched and pounded, with a teaspoonful essence of lemon, till a smooth paste. Add an equal quantity of sifted white sugar and the whites of two eggs. Work well together with a spoon. Dip your hand into water and work them into balls the size of a nutmeg. Lay them on white paper an inch apart, then dip your hand in water and smooth them. Put them in a slow oven for three-quarters of an hour. Cocoanut may be used instead of almonds.—Mrs. M. G. H.
> WINE.
Be sure to get perfectly ripe fruit for making wine, but do not gather it immediately after rain, as it is watery then and less sweet than usual.
Be very careful to stop the wine securely as soon as fermentation ceases, as otherwise it will lose its strength and flavor. Watch carefully to see when fermentation ceases.
Strawberry wine makes a delicious flavoring for syllabub, cake, jelly, etc., and so does gooseberry wine. Dewberries
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make a prettier and better wine than blackberries, and have all the medicinal virtues of the latter.
The clearest wine is made without straining, by the following process: Take a tub or barrel (a flour-barrel for instance), and make a little pen of sticks of wood at the bottom. On top of this pen lay an armful of clean straw. Bore a hole in the side of the tub or barrel as near the bottom as possible, and set it on a stool or box so as to admit of setting a vessel underneath it. After mashing the berries intended for wine, put them on top the straw, and let the juice drain through it and run through the hole at the side of the tub or barrel into the vessel set beneath to catch it. Be careful to have this vessel large enough to avoid its being overrun. Any open stone vessel not used before for pickle will answer, or a bucket or other wooden vessel may be used. Let the berries remain on the straw and drain from evening till the next morning. Some persons make a slight variation on the process above described, by pouring hot water over the berries after putting them on the straw. After the draining is over, an inferior sort of wine may be made by squeezing the berries.
The following process will make wine perfectly clear: To a half-gallon of wine put two wine-glasses of sweet milk. Stir it into the wine and pour it all in a transparent half-gallon bottle. Stop it and set it by for twenty-four hours, at the end of which time the wine will be beautifully clear, the sediment settling with the milk at the bottom. Pour off the wine carefully into another bottle, not allowing any of the sediment or milk to get into the fresh bottle. The same directions apply to vinegar.
BLACKBERRY WINE.
Fill large stone jars with ripe black or dewberries. Cover them with water, mash them, and let them stand several hours, or, if freshly gathered, let them stand all night. Then strain through a thick cloth and add three pounds white sugar to each gallon of juice. Let the wine stand a few days in the jars,
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stirring and skimming each day. Put it in a demijohn, but do not cork it up for some time.—Mrs. M. D.
Blackberry Wine.
Measure the berries and bruise them; to every gallon adding one quart of boiling water. Let it stand twenty-four hours, stirring occasionally; then strain off the liquor into a cask, adding two pounds sugar to every gallon. Cork tight and let it stand till the following October, when it will be ready for use without further boiling or straining.
Blackberry Wine.
One bushel very ripe berries makes ten gallons wine. Mash the berries as fine as possible and pour over them a water-bucket of clear spring water. Cover it and let it stand twenty-four hours to ferment. Next day strain through a cloth, and to every three quarts juice add two quarts clear cold water and five pounds common brown sugar. Pour in a demijohn or runlet, reserving some to fill the vessel as fermentation goes on. After six or eight days, put to every ten gallons one-half box gelatine. After two weeks, cover the bung-hole with a piece of muslin. Two or three weeks later, cork tightly and then leave undisturbed for six months. After that time, bottle and seal. Superior currant wine may be made by this recipe.—Mrs. F.
used this for elderberries
I strained mine. It was cool weather and it tool about 15 days. I bottled it as soon as fermentation eased but left corks loose until it was perfectly sweet.
[Editorial note: Handwritten inscription where the second sentence is written at the bottom of page 463 in the original text.]
Blackberry Wine.
Fill a large stone jar with the ripe fruit and cover it with water. Tie a cloth over the jar and let them stand three or four days to ferment; then mash and press them through a cloth. To every gallon of juice add three pounds of brown sugar. Return the mixture to the jar and cover closely. Skim it every morning for more than a week, until it clears from the second fermentation. When clear, pour it carefully from the sediment into a demijohn. Cork tightly, set in a cool place
View page [464]
When two months old it will be fit for use.—Mrs. Gen. R. E. Lee.
[Copied from a recipe in Mrs. Lee’s own handwriting.]
GRAPE WINE.
Take any convenient quantity of perfectly ripe grapes. Mash them so as to break all the skins, and put them in a tub or other clean vessel, and let them remain twenty-four hours; with a cider-press or other convenient apparatus, express all the juice, and to each gallon of juice thus obtained add from two to two and a half pounds of white sugar (if the grapes are sweet, two pounds will be enough), put the juice and sugar in a keg or barrel, and cover the bung-hole with a piece of muslin, so the gas can escape and dust and insects cannot get in; let it remain perfectly quiet until cold weather, then bung up tightly. This wine will need no clarifying; if allowed to rest perfectly still it can be drawn off perfectly clear.—Mr. W. A. S.
Grape Wine.
Pick the grapes from the bunch, mash thoroughly, and let them stand twenty-four hours. Then strain and add three pounds of sugar to every gallon of juice. Leave in a cask six months, and then bottle, putting three raisins in each bottle.—Mrs. R. L.
Grape Wine.
Press the grapes, and when the juice settles, add two pounds of white sugar to four quarts of juice. Let it stand twenty-four hours, drain, put in a cask; do not stop tightly till the fermentation is over.—Mrs. R. A.
CATAWBA GRAPE WINE.
Mash ripe grapes to a pulp, and let them stand twenty-four hours. Then squeeze through a cloth, and add two pounds of sugar to each gallon of pure juice. Put in a cask, leave bung out, and put coarse muslin over the hole to admit the air.
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Let it stand six weeks, or till fermentation ceases. Then close the mouth of the cask and let the wine stand several months, after which it may be drawn off.—Mrs. R. D.
Catawba Grape Wine.
To every gallon of grape juice add one quart of cold, clear water, and three pounds of “A” sugar. Pour into a runlet and let it remain uncorked fourteen days, and then cork loosely. Add half a box gelatine to every ten gallons, fourteen days after making it. At the end of a month tighten the cork, then let it remain undisturbed for six months, after which it may be care-fully racked, bottled, and sealed.—Mrs. Dr. E.
FOX GRAPE WINE.
To every bushel of fox grapes add twenty-two quarts of water. Mash the fruit and let it stand twenty-four hours. Strain through a linen or fine sieve that will prevent the seed from getting through. To every gallon of juice add two pounds of brown sugar. Fill the cask not quite full. Let it stand open fourteen days, and then close the bung.—Mrs. Gen. R. E Lee.
[The above was copied from an autograph recipe of Mrs. Lee’s, kindly furnished by her daughter.]
WILD BLACK GRAPE WINE.
Pick the grapes from the stem and cover with water. Mash and strain immediately. Add three pounds white sugar to one gallon juice. Garden grape wine is made in. the same way. If you prefer a red wine, let the water stand on the grapes all night. The light wine is the best, however.
This wine has to be kept much longer than blackberry wine before it is fit for use.—Mrs. M. D.
NATIVE GRAPE WINE.
Pick all the perfect grapes from the bunches, wash them and pack them down in a wooden or stone vessel. Pour over them
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boiling water—about one quart to every bushel of grapes. Tie a cloth over them and let them stand a week or ten days. Then strain it and add three pounds sugar to every gallon juice mixing it well. Put in demijohns and tie a cloth over the top Let it stand six months, and then cork it tightly. The wine will be fit for use in nine months.—Mrs. Dr. S.
GOOSEBERRY WINE.
To every gallon of gooseberries add three pints of boiling water. Let it stand two days, then mash and squeeze out the juice, to every gallon of which add three pounds of sugar. Put it in a cask and draw off about the usual time of drawing off other wines.—Mrs. R. T. H. A.
CURRANT WINE.
Put three pounds of brown sugar to every squeezed gallon of currants. Add a gallon of water, or two, if juice is scarce. It is better to put it in an old wine-cask and let it stand a year before you draw it off.—Mrs. Gen. R. E. Lee.
[Copied from a recipe in her own handwriting.]
Currant Wine.
Mash the currants well and strain through a linen towel. Add a gallon of water to every gallon of juice. Allow three pounds sugar to every gallon of the mixture. Put in a cask and cork loosely till fermentation is over. Bottle in September.—Mrs. Dr. S.
Currant Wine.
To one gallon well picked and washed currants, add one gallon water. Let it stand twenty-four hours, then strain through a flax linen cloth. Add to a gallon of juice and water three pounds brown sugar. Let it stand fourteen days in a clean, open cask.—Mrs. Dr. E.
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CHERRY WINE.
Measure the berries and bruise them, adding to every gallon one quart boiling water. Let it stand twenty-four hours, stirring occasionally. Then strain off the liquor, put in a jar, adding two pounds sugar to every gallon. Stop tightly, and let it stand till the next October, when it will be fit for use without straining or boiling.
STRAWBERRY WINE.
Mash the berries and add to each gallon of fruit a half-gallon boiling water. Let it stand twenty-four hours, then strain and add three pounds brown sugar to each gallon juice. Let it stand thirty-six hours, skimming the impurities that rise to the top. Put in a cask, reserving some to add as it escapes from the cask. Fill each morning. Cork and seal tightly after the fermentation is over.—Mrs. E.
ORANGE WINE.
One gallon juice of sour oranges, four gallons water, twenty pounds sugar. Boil it and clarify with the whites of two eggs; skim the liquid till the scum has disappeared. Pour into a vessel of suitable size, taking the precaution to first strain it through flannel. Add three-quarters of a bottle of raw juice and let it ferment. Bottle in six months. Put less sugar if you prefer a wine less sweet.—Mrs. N.
CIDER WINE.
One gallon sweet cider, three pounds sugar. Put in a cask and let it ferment. Keep the vessel full so that it will run over. Let it stand fifteen days. Put the corks in a little tighter every day. Let it stand three months, then bottle and seal up.—Mrs. E. B.
TOMATO WINE.
Pick small, ripe tomatoes off the stems, put them in a clean bucket or tub, mash well, and strain through a linen rag (a bushel will make five gallons of juice). Add from two and a
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half to three pounds brown sugar to each gallon. Put in a cask and let it ferment like raspberry wine. If two gallons water be added to a bushel of tomatoes, the wine will be as good.—Mrs. A. D.
EGGNOG.
To each egg one tablespoonful of sugar, one wine-glassful of milk, one wine-glassful of liquor. The sugar and yolks to be well beaten together, and the whites (well beaten) added by degrees. To twelve eggs, put eight glassfuls of brandy and four of wine. Put the liquor in the yolks and sugar, stirring slowly all the time; then add the whites, and lastly the milk.—Mrs. F.
Eggnog.
Three dozen eggs, three pounds of sugar, half a gallon of brandy, half a pint of French brandy, half a gallon of milk. Beat the yolks and whites separately. Stir the sugar thor-oughly into the yolks, add the brandy slowly so as to cook the eggs, then add the milk, and lastly the whites, with grated nutmeg, reserving enough for top-dressing.—Mrs. P. W.
Eggnog.
Take any number of eggs you wish, beat the whites and yolks separately and as light as possible. Stir into the yolks, while beating, a tablespoonful of sugar to each egg. Then pour on the yolks and sugar a small wine-glassful of wine, flavored with a little vanilla, to each egg. On that pour a wine-glassful of rich milk or cream to each egg. Beat the whites as if for cake, then beat in enough sugar to make them smooth and stiff. Stir this into the eggnog for twenty minutes, and grate nutmeg on the top.—Mrs. R. C.
APPLE TODDY.
Half a gallon of apple brandy, half a pint of French brandy, half a pint of peach brandy, half a pint of Madeira wine, six apples, baked without peeling, one pound of sugar, with enough
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hot water to dissolve it; spice, if you like. This toddy, bottled after straining, will keep for years, and improve with age.—Mrs. C. C. McP.
Apple Toddy.
One gallon of apple brandy or whiskey, one and a half gallon of hot water, well sweetened, one dozen large apples, well roasted, two grated nutmegs, one gill of allspice, one gill of cloves, a pinch of mace. Season with half a pint of good rum. Let it stand three or four days before using.—Col. S.
RUM PUNCH.
Make a rich, sweet lemonade, add rum and brandy to taste, only dashing with brandy. It must be sweet and strong.—Mrs. D. R.
REGENT PUNCH.
One pint of strong black tea (in which put the rind of four lemons cut very thin). Two pounds of sugar, juice of six lemons, juice of six oranges, one pint of French brandy, one pint of rum, two quarts of champagne. Serve in a bowl, with plenty of ice.—Mrs. C. C. McP.
TEA PUNCH.
Three cups of strong green tea (in which put the rind of six lemons, pared very thin), one and one-half pound of sugar, juice of six lemons. Stir together a few minutes, then strain, and lastly add one quart of good rum. Fill the glasses with crushed ice when used. It will keep any length of time bottled. Fine for hot weather.—Mrs. A. B.
ROMAN PUNCH.
Grate the rind of four lemons and two oranges upon two pounds of sugar. Squeeze the juice of these, and let it stand several hours. Strain them through a sieve. Add one quart
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of champagne and the whites of three eggs, beaten very light. Freeze, and serve in hock glasses.—Mrs. C. C. McP.
Roman Punch.
To make a gallon. One and a half pint of lemon juice, rinds of two lemons grated on sugar, one pint of rum, half a pint of brandy, two quarts of water, three pounds of loaf sugar. A pint-bottle of champagne is a great improvement. Mix all together, and freeze.—Mrs. B. C. C.
BLACKBERRY CORDIAL.
Two quarts blackberry juice, one pound loaf sugar, four grated nutmegs, one-quarter ounce ground cloves, one-quarter ounce ground allspice, one-quarter ounce ground cinnamon. Simmer all together, for thirty minutes, in a stewpan closely covered, to prevent evaporation. Strain through a cloth when cold and add a pint of the best French brandy. Soothing and efficacious in the summer complaints of children. Dose, one teaspoonful poured on a little pounded ice, once or several times a day, as the case may require.
Whortleberry cordial may be made by the same recipe. Good old whiskey may be used for either, in the absence of brandy.—Mrs. Gen. S.
Blackberry Cordial.
Half a bushel of berries, well mashed, one-quarter pound of allspice (pulverized), two ounces cloves (pulverized). Mix and boil slowly till done. Then strain through homespun or flannel, and add one pound white sugar to each pint of juice. Boil again, and, when cool, add half a gallon best brandy. Good for diarrhœa or dysentery. Dose, one teaspoonful or more according to age.—Mrs. S. B.
DEWBERRY CORDIAL.
To one quart juice put one pound loaf sugar and boil these
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together fifteen minutes. When cool, add one gill brandy, one tablespoonful mace, cloves, and allspice powdered. Bottle and cork tightly.—Mrs. A. D.
Dewberry Cordial.
Two quarts strained juice, one pound loaf sugar, four grated nutmegs, one-half ounce pulverized cinnamon, one-quarter ounce pulverized cloves, one-quarter ounce pulverized allspice. Simmer all together for thirty minutes, in a saucepan tightly covered to prevent evaporation. Then strain through a cloth, and, when cold, add one pint best French brandy. Bottle and cork tightly.—Mrs. D. R.
STRAWBERRY CORDIAL.
One gallon apple brandy, four quarts strawberries. After standing twenty-four hours, press them through a cotton bag, and add four quarts more of berries. After twenty-four hours more, repeat this process. To every quart of the cordial add one pound of sugar, or sweeten it with a syrup made as follows: two pounds sugar, one pint water, white of one egg whipped a little—all boiled together. When cold, add one pint syrup to one quart cordial.—Mrs. C. F. C.
CHERRY CORDIAL.
Extract the juice from ripe Morella cherries as you would from berries. Strain through a cloth, sweeten to your taste, and when perfectly clear, boil it. Put a gill of brandy in each bottle, cork and seal tightly. Will keep all the summer in a cool place. Delicious with iced water.
CHERRY CORDIAL OR CHERRY BRANDY.
Take three pounds Morella cherries. Stone half and prick the rest. Throw into a jar, adding the kernels of half slightly bruised. Add one pound white sugar. Cover with brandy, and let it stand a month.—Mrs. E.
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MINT CORDIAL.
Pick the mint early in the morning while the dew is on it. Do not bruise it. Pour some water over it, and then drain it off. Put two handfuls in a pitcher with a quart of French brandy. Cover and let it stand till next day. Take out the mint carefully, and put in as much more, which take out next day. Add fresh mint a third time, taking it out after twenty-four hours. Then add three quarts water and one pound loaf sugar to the brandy. Mix well, and, when clear, bottle.—Mrs. Dr. J.
STRAWBERRY ACID.
Put twelve pounds fruit in a pan. Cover it with two quarts water, having previously acidulated the water with five ounces tartaric acid. Let it remain forty-eight hours. Then strain, taking care not to bruise the fruit. To each pint of juice add one pound and a half powdered sugar. Stir till dissolved, and leave a few days. Then bottle and cork lightly. If a slight fermentation takes place, leave the corks out for a few days. The whole process to be cold. When put away, the bottles must be kept erect.—Mrs. Col. R.
ROYAL STRAWBERRY ACID.
Dissolve two ounces citric acid in one quart spring water, which pour over three pounds ripe strawberries. After standing twenty-four hours, drain the liquor off, and pour it over three pounds more of strawberries. Let it stand twenty-four hours more, and again drain the liquor off. Add to the liquor its own weight of sugar. Boil three or four minutes, put in cool bottles, cork lightly for three days, then cork tightly and seal.—Mrs. G.
STRAWBERRY VINEGAR.
Four pounds strawberries, three quarts vinegar. Put fresh, ripe berries in a jar, adding to each pound a pint and a half of fine, pale white-wine vinegar. Tie a thick paper over them and
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let them remain three or four days. Then drain off the vinegar, and pour it over four pounds fresh fruit. After three days drain it again, and add it a third time to fresh fruit. After draining the last time, add one pound refined sugar to each pint of vinegar. When nearly dissolved, stir the syrup over a fire till it has dissolved (five minutes). Skim it, pour it in a pitcher, cover it till next day. Then bottle it, and cork it loosely for the first few days. Use a few spoonfuls to a glass of water.—Mrs. E. P. G.
RASPBERRY VINEGAR.
Put a quart red raspberries in a bowl. Pour over them a quart strong apple vinegar. After standing twenty-four hours, strain through a bag, and add the liquid to a quart of fresh berries. After twenty-four hours more, strain again, and add the liquid to a third quart of berries. After straining the last time, sweeten liberally with pounded loaf sugar, refine and bottle. Blackberry vinegar may be made by the same recipe.—Mrs. C. N.
Raspberry Vinegar.
Put two quarts ripe, fresh gathered berries in a stone or china vessel, and pour over them a quart of vinegar. After standing twenty-four hours, strain through a sieve. Pour the liquid over two quarts fresh berries, which strain after twenty-four hours. Allow one pound loaf sugar to each pint of juice. Break up the sugar and let it melt in the liquid. Put the whole in a stone jar, cover closely, and set in a kettle of boiling water, which must be kept boiling briskly an hour. Take off the scum, and, when cold, bottle.—Miss N. L.
RASPBERRY ACID.
Dissolve five ounces tartaric acid in two quarts water, and pour it over twelve pounds berries. Let it stand twenty-four hours, and then strain without bruising the fruit. To each pint clear juice add one pound and a half dissolved sugar, and leave
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a few days. If a slight fermentation takes place, delay corking a few days. Then cork and seal.—Mrs. G.
LEMON VINEGAR.
Fill a bottle nearly full of strong cider vinegar. Put in it the rind of two or three lemons, peeled very thin. In a week or two it will be ready for use, and will not only make a nice beverage (very much like lemonade), but will answer for seasoning.—Mrs. M. C. C.
LEMON OR ORANGE SYRUP.
Put one pound and a half white sugar to each pint of juice. Add some peel, and boil ten miniates, then strain and cork. It makes a fine beverage, and is useful for flavoring pies and puddings. The juice of any acid fruit may be made into a syrup by the above recipe.
ORGEAT.
Make a syrup of one pound sugar to one pint water. Put it aside till cold. To five pounds sugar put one gill rose-water and two tablespoonfuls essence of bitter almonds.—Mrs. I. H.
SUMMER BEER.
Twelve quarts water, one quart molasses, one quart strong hop-tea, one-half pint yeast. Mix well and allow to settle. Strain through a coarse cloth, and bottle. It will be good in twenty-four hours.—Mrs. E. W.
CREAM BEER.
Two ounces tartaric acid, two pounds white sugar, three pints water, juice of one lemon. Boil all together. When nearly cold, add whites of three eggs, well beaten, with one-half cupful flour, and one-half ounce essence wintergreen. Bottle and keep in a cool place. Take two tablespoonfuls of this mixture for a tumbler of water, in which put one-quarter teaspoonful soda.—Mrs. E.
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LEMON BEER.
Cut two large lemons in slices and put them in a jar. Add one pound white sugar and one gallon boiling water. Let it stand till cool; then add one-quarter cupful yeast. Let it stand till it ferments. Bottle in the evening in stone jugs and cork tightly.—Mrs. G. W. P.
GINGER BEER.
One and a half ounce best ground Jamaica ginger, one and a half ounce cream of tartar, one pound brown sugar, two sliced; lemons, four quarts boiling water, one-half pint yeast. Let it ferment twenty-four hours. In two weeks it will be ready for use.—Mrs. G. W. P.
SMALL BEER.
Fifteen gallons water, one gallon bran, one and a half gallon molasses, one quart corn or oats, one-quarter pound hops. Let it boil up once; take it off and sweeten with the aforementioned molasses. Put it in a tub to cool. When a little more than milk warm, add one and a half pint yeast. Cover it with a blanket till next morning, and then bottle.—Mrs. M. P.
MULLED CIDER.
To one quart cider take three eggs. Beat them light and add sugar according to the acidity of the cider. When light, pour the boiling cider on, stirring briskly. Put back on the fire and stir till it fairly boils. Then pour off.—Mr. R. H. M.
CRAB CIDER.
To a thirty-gallon cask put one bushel clean picked grapes. Fill up with sweet cider, just from the press—crab preferred. Draw off in March, and it is fit for use. Add brandy, as much as you think best.—Mrs. A. D.
http://digital.lib.msu.edu/projects/cookbooks/html/books/book_49.cfm
Manual for Army Cooks
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By The United States Subsistence Dept.
Washington: G.P.O., 1896
Interest: Military Cooking & Quantity Cooking
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Introduction
Manual for Army Cooks/Prepared Under The Direction Of The Commissary General Of Subsistence;
Published By Authority Of The Secretary Of War For Use In The Army Of The United States.
Washington: G.P.O., 1896.
This book represents a small but important body of culinary literature - food for the military. This is a particularly interesting volume. In addition to hundreds of recipes for use in garrison and in camp (permanent, temporary, or on a continuous march), there are discussions and illustrations of ovens, ranges, bake houses, equipment, and utensils. There are suggested bills of fare; hints on purifying water that is muddy, putrid, or salt; securing and transporting rations; how to run a mess; duties of cooks, waiters and others - and so much more.
The majority of recipes in this volume are for cooking in garrison. Just about every recipe in this section (pp.57-201) is made from scratch; canned goods are called for in some recipes in the camp cookery section. But the garrison recipes are what surprises. They include recipes for Kidney Soup, Salt Codfish Hash, Crimean Kebobs, Marrow Bones, Pemmican, Fancy Bacon (New Orleans Style), To Bake or Roast a Quarter of Lamb, Roast Loin of Veal, Baked Venison, Stewed Rabbit, Boiled Okra, Stewed Parsnips, Succotash, Sauerkraut, Stewed Salsify, Fried Mushrooms, Dried Peas and Oatmeal, Stewed Rice, Hominy Grits, Fried Eggplant, both French and Jerusalem Artichokes, Flannel Cakes, Rhode Island Pancakes, Plum Duff, Apple Dumplings, Rice Toad-in-the-Hole, Roly-Poly, Brown Betty, Baked Cracker Pudding, Frijoles, Tamales, Chile con Carne, and Jambalaya.
These are obviously a far cry from today’s M.R.E.s (Meals-Ready-To-Eat).
There are also the intriguingly named recipes for Bombshells, Cannon Balls, and Artillery Pie. The discussions on feeding the military man are numerous and interesting. For example, we are informed that “the appetite of men taken from quarters and placed in the field increases considerably for the first few days. Meats that would be indigestible from toughness, and simple dishes often neglected while living in barracks, are eaten with appetite.”
Those interested can do further research in similar books published by the American Army and Navy as well as compare volumes published in other countries, such as Great Britain.
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[I don’t see the _ it on a shingle recipe, but thought your chef might make use of these.....LOL...granny]
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Mrs. Rorer’s New Cook Book
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By Sarah Tyson Rorer
Philadelphia, Arnold And Company [c1902]
Interest: Asian & Creole & The Great Ladies & Jewish & Hispanic & Homemaking ... etc. & Hotels, ... etc. & Middle Eastern
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Introduction
Mrs. Rorer’s New Cook Book; A Manual of Housekeeping, By Sarah Tyson Rorer.
Philadelphia, Arnold And Company [c1902]
Mrs. Rorer is one of the great ladies of American culinary history. She was a nationally recognized cookery expert, founded and ran a cooking school in Philadelphia for 18 years, authored over 75 books and pamphlets, edited her own magazine Table Talk, and the short-lived Household News and was domestic editor of the Ladies Home Journal for 14 years.
Many of her publications were advertising pamphlets and small, attractive books on special subjects such as eggs, oysters, ice cream, breads, leftovers, candy, chafing dishes and salads. Many of her writings had multiple printings and were considered indispensable in tens of thousands of homes, especially in the Northeast.
Among her other major books were Mrs. Rorer’s Vegetable Cookery and Meat Substitutes, one of the most detailed and savory of vegetarian cookbooks and her Mrs. Rorer’s Every Day Menu Book. This latter is one of the few such books of the period to offer a complete suggested menu for each of the 365 days of the year, 3 meals a day, breakfast, lunch and dinner. It also includes an extensive list of menus for special occasions, with accompanying illustrations, including a Golf Luncheon, a Japanese Tea, a Chafing Dish Supper, a Gentleman’s Game Dinner, A Few Simple Twelve O’Clock Breakfasts, and Lenten Dinners. Her Diet for the Sick is an exhaustive (557pp.) investigation into the best foods to be cooked for patients suffering from 100 specific diseases from anemia to ulcers and yellow fever. She, along with a number of the leading 19th century culinary authorities, was obviously interested in diet, nutrition and health.
We have chosen to represent the impressive culinary output by Mrs. Rorer with this volume, her magnum opus. It includes 731 pages of recipes (over 1500), hints and advice and more than 125 illustrations. There are instructions for various utensils amd equipment, and special chapters on Jewish, Spanish, Creole and Hawaiian dishes. Recipes from acorns to zwieback. This is one of America’s great cookbooks. The Ladies Home Journal reprinted it in 1970.
The recipes can be used today. The Cream of Salsify Soup (p.77) sounds delicious, especially if one follows her suggestion to add a bit of salt codfish. The Vegetables chapter formidably displays Mrs. Rorer’s interest and knowledge of the subject. In its 160 pages, it contains, for example, in addition to the usual produce, nine recipes for Lentils (including Egyptian Style, Pie and Souffle, and two dozen for various kinds of cabbages, kale, caulifower and brussels sprouts, several each for parsnip, carob bean, artichokes, Jerusalem artichokes, celeriac, egg plant, horse radish, and okra. The attention paid to mushrooms is extraordinary for the time period. There are detailed descriptions of various mushroom varieties followed by recipes for using them, including Baked Lepiota Procera, Pickled Clavaria, Puff Balls a la Poulette, and Mushroom Catsup.
Every section is equally informative. The range of desserts and confections is enormous. In addition, there are twenty pages devoted to Nuts, including recipes for Peanut Wafers, Cocoanut Jambolaya, Chestnut Griddle Bread, Nut and Fruit Crackers, and Nut Sausage.
This volume offers a picture of the then-current knowledge of diet, nutrition, culnary history, etc. It is an excellent view of cooking at the turn of the 19th/20th centuries.
http://digital.lib.msu.edu/projects/cookbooks/html/books/book_69.cfm
Mary at the Farm and Book of Recipes
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By Edith M. Thomas
Norristown, Pa., Printed By John Hartenstine, 1915.
Interest: Northeast & Pennsylvania Dutch, Quaker
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Introduction
Mary At The Farm And Book Of Recipes Compiled During Her Visit Among The “Pennsylvania Germans,”
By Edith M. Thomas. With Illustrations...
Norristown, Pa., Printed By John Hartenstine, 1915.
What a marvelous book this is. It offers insight into the lives, manners, domestic arts and cuisine of the Pennsylvannia Dutch people. It is considered among the major reliable early 20th century sources for this uniquely American cuisine.
After interviewing a number of old informants, the author, Edith M. Thomas, wove together this factual but fictitious story of Mary Midleton and her visit one summer to the farm of her Aunt Sarah and Uncle John.
At age nineteen, Mary is about to be married and feels the need of learning about “how to keep house, cook, economize and to learn how to get the most profit from life.” What better school could she have than the Bucks County farm home of her great aunt and uncle. Aunt Sarah teaches Mary various crafts (especially beadwork and rug-making) and reveals the mysteries of cooking in hundreds of pages of authentic and traditional recipes, many accompanied by the stories and lore associated with them.
To read the recipe titles is to savor this special cuisine: Preserved Yellow Ground Cherries, Brod Knodel (Bread Dumplings), German Pot Pie, Green Corn Fritters, Mouldasha (Parsley Pies), Sour Cream Crullers, Pickled Red Cabbage, Brown Potato Chowder, Sauergebrauten, Gedamptes Rinderbrust, Snitzel, Pebble-Dash or Shoo-Fly Pie, Rivel Kuchen, Aunt Sarah’s Cheese Cake and hundreds more.
America has many distinct ethnic/religious groups with their own special foodways. We have chosen this book to represent not only the Pennsylvania Dutch, but also the other groups, such as the Quakers, Shakers, Doukabours, Mormons, etc. This book was reprinted in 1928 and is quite hard to find in either edition. We are pleased to make it available once again to interested culinary historians.
http://digital.lib.msu.edu/projects/cookbooks/html/books/book_64.cfm
The Mary Frances Cook Book
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By Jane Eayre Fryer
Philadelphia, The John C. Winston Co., [1912].
Interest: Children’s Cookery
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Introduction
The Mary Frances Cook Book; Or, Adventures Among the Kitchen People, By Jane Earyre Fryer; Full Page Illustrations By Margaret G. Hays, Other Illustrations By Jane Allen Boyer.
Philadelphia, The John C. Winston Co., [1912].
This volume was selected to represent the several dozen children’s cookbooks published in America in the period covered by this project. It is one most loved by people who owned a copy in their childhood. In my thirty years as an antiquarian cookbook dealer, this was the children’s book most often requested. And, for good reason. It is a beautiful volume, with charming illustrations, a lovely story line and good, workable recipes.
In addition to cooking recipes, much can be learned from this book. In common with most other early cookbooks this one has hidden messages telling little girls what their obligations are: they must be obedient, kind, courteous, have good manners, take responsibility, obey parents, serve the males in the household and other quaint Victorian ideas.
In this volume, the mother has become ill, but fortunately she had fulfilled one of her motherly duties by writing cooking instructions for her daughter to use, should the need arise. When the mother is taken away to recuperate, Mary Frances tries to use the book her mother had written with such foresight. But the little girl is quite unsure of herself and still needs help. Thus she is delighted to find that the cooking utensils begin to talk and instruct her. She becomes quite a success in the kitchen and prepares a homecoming dinner for her mother’s return. Her mother praises her and is very proud of her accomplishments.
However, one need not look for any hidden messages here; simply enjoy this beautiful and inventive children’s cookbook.
http://digital.lib.msu.edu/projects/cookbooks/html/books/book_39.cfm
Miss Corson’s Practical American Cookery
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By Juliet Corson
New York: Dodd, Mead & Co., 1886.
Interest: The Great Ladies & Jewish
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Introduction
Miss Corson’s Practical American Cookery and Household Management.
New York: Dodd, Mead & Co., 1886.
Juliet Corson is another of the “great ladies” of 19th century American cooking. This volume is, perhaps, her masterpiece. It is essentially an early regional American cookbook. It was the result of an appeal by the author for information about local dishes which was sent to the U.S. Commissioner of Education and circulated by him throughout the country.
Miss Corson explains that because she had been criticized that “the cookery of Europe enters so largely into the author’s scheme of teaching,” she undertook to write this book “to verify her assertion that genuine American cookery is both wholesome and palatable and has lost none of the traditional excellence which characterized it in our grandmothers’ days.”
The resulting book is a fascinating mixture of French recipes (Foie Gras with Truffles) and regional American dishes (New England Style Rhubarb Pie, Philadelphia Ice Cream, Succotash from Dried Samp and Beans, Apple Pan Dowdy and Virginia Verder, or Bottled Milk Punch).
Miss Corson founded the New York Cooking School and worked diligently to teach rich and poor alike the proper way to prepare food. Various versions of her New York Cooking School Text were used in public and private classes throughout the country. She was particularly interested in helping the poor and to that end wrote and underwrote various pamphlets such as ,Fifteen Cent Dinners for Workingmen’s Families and Twenty-Five Cent Dinners for Families of Six. She authored about a dozen books and also collaborated on numerous promotional pamphlets and endorsements.
She was an active participant in the 1893 World’s Columbian Exposition and was in charge of the New York Exhibit of cooking schools there.
http://digital.lib.msu.edu/projects/cookbooks/html/books/book_37.cfm
Mrs. Lincoln’s Boston Cook Book
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By Mary Johnson Bailey Lincoln
Boston: Roberts Brothers, 1884
Interest: Cooking Schools & The Great Ladies & Northeast
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Introduction
Mrs. Lincoln’s Boston Cook Book: What To Do and What Not To Do in Cooking.
By Mary Johnson Bailey Lincoln
Boston: Roberts Brothers, 1884.
In April 1946, the Grolier Club, one of the most prestigious bibliophilic societies, opened an exhibition “One Hundred American Books Printed Before 1900,” books chosen on the basis of their influence on the life and culture of the people. The purpose of the exhibition was to display books that “would arouse in all who saw it a feeling of pride in the accomplishments of our country.”
The selection committee explained its choices:
These books have influenced not only the life and culture of our own country but the form of government and the literature of foreign lands....Some of the wisdom, some of the imagination, and some of the spirit that stirred the minute-men and the statesmen who brought this nation to greatness are perpetuated in these American books.
One cookbook, and only one, was selected for this exhibition - this one: Mrs. Lincoln’s Boston Cook Book. The committee commented on Mrs. Lincoln’s ability to arrange her material in an orderly plan and to set it forth in plain, sensible language that housewives could understand. The committee continued its praise by saying that while the book instantly became the standard kitchen companion, it had still greater effect in shaping the course of early work in domestic science in grade and normal schools.
All of this praise is well deserved. The book was in print, in original and revised editions, for forty years, a twenty-third printing being recorded in 1923. The praise for the book in newspapers and journals of the day was simply superlative, if not hyperbolic.
Mrs. Lincoln published numerous other cookbooks and authored many commercial promotional pamphlets for food and cooking-equipment companies. She also served a ten-year stint as culinary editor of the ‘American Kitchen Magazine’ (also variously titled the ‘New England Kitchen’ and ‘Home Science Magazine’.)
Many of the recipes in this book are written in a modern manner, with the ingredients listed at the beginning, followed by instructions. Most recipes have specific measurements. After a 35-page introduction, there are about 75 pages devoted to baked goods, including a detailed essay on flour, bread and bread-making.
All of the bounty of a New England breakfast can be found here in great variety: biscuits, breads, rolls, rusks, bunns, loaf cakes, toast, muffins, gems, shortcakes, cakes, sticks, Sally Lunns, Dodgers, Dabs, Corn Meal Puffs, Bannock, Hoe Cake, Pop-overs, Crisps, Crusts, Drop Cakes, Waffles, Wafers, Griddle-Cakes, Pancakes, Slappers, Doughnuts, Crullers, Wonders, Cheats, Cinci, Rags and Fritters. Plus mush and puddings!
There are dishes for everyday and dishes for entertaining. See the Gateau de Princess Louise or the Brown Bread Ice-Cream. And what Boston book would be complete without a suggestion for having a Clam Bake.
Recipe courtesy of:
Fatfree Vegan Kitchen
Pineapple Coffee Cake
Dry Ingredients:
1 cup quick or whole oats (not instant)
1 cup whole wheat flour
1/2 cup vegan sugar (I used demerara)
2 teaspoons baking powder
1 1/2 teaspoons Ener-G Egg Replacer
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients:
3 tablespoons water
1 tablespoon white or cider vinegar
1 cup crushed pineapple packed in pineapple juice, undrained
1/3 cup unsweetened applesauce
Topping:
2 tablespoons coarse sugar, such as demerara or raw sugar
1/2 teaspoon cinnamon
Preheat the oven to 350 F. Lightly spray or wipe the bottom and sides
of a
8 X 8-inch glass baking pan with oil or cooking spray. (You may use
metal,
but the baking time will vary.)
Put the oats into a blender and grind until they are fine. Stir a
couple of
times to make sure that they’re uniformly ground.
Mix the oat flour with the other dry ingredients. Add the wet
ingredients
and stir until moistened and completely combined, but don’t over-mix.
Pour
into the prepared pan (batter will be thick). Mix together the sugar
and
cinnamon topping, and sprinkle it over the top.
Bake for 30-40 minutes, until a toothpick inserted in the middle
comes out
clean. Allow to cool for at least 15 minutes. Eat and celebrate!
Makes about 9 pieces. Each piece contains: 155 Calories (kcal); 1 g
Total
Fat; (4% calories from fat); 3 g Protein; 36 g Carbohydrate; 0 mg
Cholesterol; 299 mg Sodium; 3 g Fiber.
Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and
post a
link to this page.
The link is: http://blog.fatfreevegan.com/printer/pineapple-cake.htm
How much Egg Replacer do you need to replace one egg?
One Egg = 1 1/2 tsp Egg Replacer to 2 tbsp of water. To replace egg
whites use the same amount as replacing the entire egg, so One Egg
White=1
1/2 tsp Egg Replacer to 2 tbsp of water. To replace the egg yolk stir
1-1/2
tsp Egg Replacer into 1 tbsp of water.
The recipe calls for 1 1/2 tsp Egg Replacer, and 3 TBS of water. You
could
just omit two of the tablespoons of water (and the En-Er-G Egg
Replacer)
and use either one egg, two egg whites, or the equivalent amount of Egg
Beaters - your choice. :)
House Park Barbecue
West 12th Street
House Park Beans
1 pound pinto beans
1 gallon water
3 tablespoons chili powder
1 teaspoon garlic powder
2 teaspoons salt
4 tablespoons sugar
Wash beans, discarding any bad or half beans. Fill large pot with
beans and water. Add chili and garlic powders. Bring to a rolling
boil and continue to boil for 2.5 hours, adding 1-2 quarts additional
boiling water as needed to keep beans from sticking to bottom of pot.
Reduce heat to low and add salt and sugar. Simmer 15 minutes more,
stirring occasionally. Makes 8-10 servings.
House Park Bar-B-Q on West 12th Street has been serving some of the
best barbecue in Austin. “No meat or fat is added to the pot, so the
salt and sugar fight it out at the end for flavor!” says owner Joe
Sullivan.
Austin American Statesman
Wednesday, February 2, 1994
http://www.freerepublic.com/focus/bloggers/2012474/posts?page=4
Weekly Gardening Thread -— Happy Mother’s Day
Garden Girl’s Monthly Gardening Column | May 2007 | Garden Girl
Posted on Wednesday, May 07, 2008 7:50:50 AM by Gabz
[Excellent thread, several suggestions on gardens...granny]
T O D A Y ‘ S Q U O T E
- - - - - - - - - - - - - - - - - - - - - -
The air is like a butterfly with frail
blue wings. The happy earth looks
at the sky and sings. ~Joyce Kilmer
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
T O D A Y ‘ S T I P S
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
HERBS ‘N SPICES: GROWING TIDBITS
Herbs such as rosemary, lavender and sage are VERY
drought tolerant. They actually like the soil on the drier
side, BUT this is after their roots have become settled
and they are established. When these plants are young
you should provide them with extra water until they are
older and their roots can grow to a deeper level. One
ideas is to dig little “trenches” around the plants and fill
them with water to provide that extra moisture that will help
them.
MAKING COMPOST TEA
Compost tea is a healthy, chemical free “beverage” for
your plants! There are many ways you can make it, but
one simple way is to make it with comfrey leaves. They
are good for the soil, and the tea is good for your plants.
Using a five gallon bucket that you’ve filled half way with
water, fill it with fresh comfrey leaves. Set the bucket in
the sun, and allow it to ferment until the water turns brown.
It may smell at first, but the odor will go away. To use your
“tea”, add one cup of it to a gallon of water and use it on
your new and your established plants.
DIVIDING HERBS
Some herbs can be dug up in the early spring or fall and
divided as you would many perennial flowers. These include
chives, oregano, yarrow, mints and lemon balm. Also, if you
are growing mint in the ground, go out after a good rain and
pull up the runners. They can spread VERY quickly, so you
want to pull it now!
MORE: Growing and using garlic chives—
http://www.oldfashionedliving.com/garlic-chives.html
Thanks to Milford421 for this alert:
Description
[KGO] CALIFORNIA - Local couple buys suspicious toothpaste
“And it isn’t safe. The counterfeit has antifreeze in it. “
http://abclocal.go.com/kgo/story?section=news/7_on_your_side&id=6128914
You can google for all sorts of plans for solar food dehydrators.
Here’s an example.
http://www.pathtofreedom.com/pathproject/offthegrid/solarfooddryer.shtml
It takes about twice as long for the stuff to dry as it would with an
electric one, but the results are satisfactory. I would advise getting
a small electric one for backup and practice.
For all things solar one of the best sites I have found is
http://www.builditsolar.com More plans and links than you can shake a
stick at.
This link will take you to solar drier plans,
http://www.builditsolar.com/Projects/Cooking/cooking.htm#TunnelDryer
http://www.greatlandscapingideas.com/organicpesticide.html
Natural pesticide is sometimes necessary in organic gardening because
pests will sometimes invade garden flowers, a lawn and even trees to no
avail. An organic lawn will experience few problems with insects if it
is maintained in a healthy, lush condition. If you are maintaining an
organic environment, what do you do if you find pests in your lawn or
garden?
Organic pesticides can be purchased that are created from plant and
vegetable extracts. These do work, in most cases very well, but they
also cost money and part of the pleasure of maintaining an organic lawn
and garden is to be free from the expense and hassle of purchasing lots
of products while helping Mother Nature operate as she should –
naturally.
For most applications, you can actually create your own natural
pesticide. Many of the ingredients of these natural solutions are right
in your kitchen today, so you only have to locate a spray bottle and
begin discouraging the invading pests. Most of these do not kill any
insects but, instead, causes them to simply not find your lawn and
garden to be a healthy, happy home so they go elsewhere.
If slugs are attacking your hostas, mums or other plants, the solution
is in your home. When you wash dishes, simply save the soapy dirty
dishwater. Pour it into a watering can or pitcher. Pour it over those
garden plants being eaten and the entire surrounding garden area. If
you
need a strong mixture, mix three tablespoons of liquid detergent in one
gallon of water. Many people who use this natural pesticide say that
Dawn dishwashing detergent works especially well, but whatever
dishwashing liquid you have on hand will deter the slugs that really do
not enjoy soapy food and they will look elsewhere.
A natural pesticide for mealy bugs is just as simple. Mix together
one-half cup of rubbing alcohol, two tablespoons of dry laundry
detergent, and one quart of water. Place this mixture in a spray bottle
and apply it to the affected plants. Do not attempt to store any left
overs; it must be fresh in order to be effective. So, make a fresh
batch
of this natural pesticide each time.
Cabbageworms and spider mites will leave your garden when you apply a
simple organic pesticide created from two tablespoons of table salt
with
one gallon of water. Place in a spray bottle and spray your pests away.
Cutworm, wireworms, slugs, and whiteflies will leave your garden when
you create a natural pesticide from buttermilk and flour. In a glass
jar, at least one quart in size, soak about six tablespoons of chopped
garlic in two teaspoons of liquid paraffin for a minimum of 24 hours.
Add one-quarter cup of liquid dishwashing detergent and one pint of
water to the garlic and paraffin. Shake the mixture well then strain
the
liquid. Place this effective natural pesticide in a glass jar for no
more than one week. Place only what you plan to use in one spray into a
spray bottle to apply where the pests are found.
A natural pesticide that is all-purpose will discourage most of the
insects that might attempt to make a home in your organic outdoors. To
create this effective spray, place in a container one-half cup each of
hot red peppers, fresh spearmint, horseradish roots and leaves, and
green onion tops. Cover these ingredients with water and allow the
mixture to soak overnight. The next day, strain the water from the
plant
materials and add one-half gallon of water plus two tablespoons of
liquid dish soap. To apply the pest deterrent, mix equal parts of the
extract and fresh water in a spray bottle and spray your garden.
http://www.greatlandscapingideas.com/organicpesticide.html
Finding Organic Solutions: Organic Pesticides & Lawn
Nematodes. If you want to add organic pesticides to your soil as pest
control to help get rid of bugs such as Japanese beetles, cutworms, as
well as other grubs, consider these guys. All you need to do is to add
them and their paste right to your lawn and they do all of the work for
you. This works wonders in getting rid of even the most difficult home
landscaping pests.
Bacteria. Although it sounds strange to add bacteria to anything, milky
spore is one of many organic pesticides that can actually help you.
First off, these bacteria will survive through winter and will kill
grubs before they can even become adult size. Although it is a more
costly application, one application of milky spores to your lawn can
last up to ten years. These organic pesticides help to take care of
just
about any type of lawn grubs you may have.
Diatomaceous Earth. This product is another of many organic pesticides
ideal for killing many types of pests. This natural pesticide is a
white
powder to be added to your lawn or other garden areas. It will
literally
cause the pest to dehydrate within a matter of hours. It is an organic
pesticide made up of fossilized shells that have been finely ground. It
will help with ants, bed bugs, crickets, beetles, slugs, fleas and
grasshoppers as well as many more unwanted guests.
You can also find a wide range of organic pesticides that are specific
to the pest bothering your lawn or garden. These are designed to work
against specific organisms living in your natural lawn. If there is a
specific pest that continues to plague your lawn, even after trying the
above organic pesticides, you may want to consider looking into a more
specific organic pesticide that will work for your stubborn pest.
Small Business Administration: Free Online Courses
Collection of online tutorials for small businesses. “In general, the
courses are all self-paced and should take about 30 minutes to complete.
Most of the courses require a brief online registration.” Topics
include planning, management, finance and accounting, marketing and
advertising, government contracting, risk management and cyber security,
e-commerce, international trade, federal tax training, and retirement. Some
material also available in Spanish. From the U.S. Small Business
Administration.
URL: http://www.sba.gov/services/training/onlinecourses/
LII Item: http://lii.org/cs/lii/view/item/25954
Handy Farm Devices, And How To Make Them. 1910.
added pre 2006
Ebook 4,607,824 bytes.
[download here]
The index of all the plans in the book, an amazing collection of farm and home things to make.
FOXFIRE I ex-PDF. eBook 177,086,464 bytes. added 2008.03.30. on DVD#5.
FOXFIRE II ex-PDF. eBook 174,792,704 bytes. added 2008.03.30. on DVD#5.
FOXFIRE III ex-PDF. eBook 235,749,376 bytes. added 2008.03.30. on DVD#5.
FOXFIRE IV ex-PDF. eBook 231,739,302 bytes. added 2008.03.30. on DVD#5.
FOXFIRE V ex-PDF. eBook 216,309,760 bytes. added 2008.03.30. on DVD#5.
FOXFIRE VI ex-PDF. eBook 225,964,032 bytes. added 2008.03.30. on DVD#5.
The Book of the New Alchemists ex-PDF. eBook 115,113,984 bytes. added 2008.04.13. on DVD#5.
Journal of the New Alchemists I ex-PDF. eBook 33,931,264 bytes. added 2008.04.05. on DVD#5.
Journal of the New Alchemists II Restoration. eBook 301,613,056 bytes. added 2008.04.05. on DVD#5.
Journal of the New Alchemists III ex-PDF. eBook 71,475,200 bytes. added 2008.04.05. on DVD#5.
Journal of the New Alchemists IV ex-PDF. eBook 86,827,008 bytes. added 2008.04.05. on DVD#5.
Journal of the New Alchemists V ex-PDF. eBook 88,690,688 bytes. added 2008.04.05. on DVD#5.
Journal of the New Alchemists VI Restoration. eBook 866,713,600 bytes. added 2008.04.21. on DVD#5.
Journal of the New Alchemists VII ex-PDF. eBook 792,887,296 bytes. added 2008.04.13. on DVD#5.
TANNING The Art of Tanning Leather. 1857. ex-PDF. added 2008.03.23
TOOLS Tools for Homesteaders, Gardeners, and Small Scale Farmers. 1978. ex-PDF. ex-microfiche. eBook 260,038,656 bytes. added 2008.03.23
VIRG The Virginia Housewife, or Methodical Cook. 1838. ex-PDF. eBook 31,469,568 bytes. added 2008.03.18
TSI The Shoe Industry. ex-pdf. eBook 56,713,216 bytes. added 2008.04.06
[a small part of the available for downloading that is on this page..or you can buy a CD.....granny]
Vegan recipes call for no meat,eggs or milk products - these recipes
and cooking style lends itself into survival - type cooking. Here is
a
sample:
Chocolate Cake
2 1/2 c. whole wheat flour - if white flour 2 2/3c.
2t.baking soda
2/3c.cocoa powder
2c sugar
1tsalt
2c.water
2t.vanilla
2.3c.oil
2t.vinegar
sift dry ingedients in a bowl.add liquid mix well pour into
greased,floued 13x9x2 inch panbake at 350 for 35 minutes.
‘Roast’
mix together:1 c. lentilscooked,1c. softened wheat,1 egg,1 can
evaperated milk,1/4c. onion flakes,1/2c.oil,1 1/2 c. any dried cereal
or cous-cous,1t.sage,1 1/2 t. salt, garlic and cheyenne pepper to
taste.Pour into greased baking dish and bake 350 for 45 minutes
TVP/Meat substute
8 cups gluten ( which is the protien of hard wheat),with 4-5 c. water
- should be consistency fo drop biscuit dough. knead 5 minutes.
Cover
w/ water , let stand overnight. Wash dough carefully under running
water as this washes out the starch and leaves behind the protien .
Now form the raw gluten ijnto a roll and cut off ‘steaks’. Can
dehydrate at this piont and reconstitute as one would TVP with
bioling
flavored Boil in broth of: onion,garlic,water,soy sauce,salt,brown
sugar and some oil.Simmer for about 1 hour then let cool and store in
the broth or pressure can at 10 pounds for 45 minutes.
When ready to use sub. for beef in any recipe or make in chicken
flavoured broth and sub. for chicken or dip in beatren egg then in
corn flakes(crushed) and fry till golden/brown.
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