4
3
|
4 }
:
;
P
4

RECIPES FOR HOME ECONOMICS CLASSES. 79

1. Wash and hull strawberries.
2. Add pineapple and sugar.
3. Cook slowly until thick.

GRAPE CONSERVE.

Y% peck grapes. 1 ec. chopped nuts.
2 oranges—juice and rind, Sugar.
2 lemons—juice and rind. Y% tsp. salt.

1. Wash the fruit. Remove the grapes from the stems; remove the skins
from the pulp.

2. Cook the pulp until soft; strain to remove the seeds.

3. Place the strained pulp and skins in a preserving-kettle.

4. Extract the juice from the oranges and lemons; then put the rinds
through a food-chopper.

5. Add the lemon and orange juice and rind to the grape mixture and
cook for 1 hr.

6. Measure the mixture; then add an equal quantity of sugar and the
nuts and salt,

7. Continue cooking until thick; pour into sterilized glasses.

8. When cool, cover with parattin and cover as for jelly.

PICKLES.

In pickling, vinegar and spices act as a preservative.

CHERRY OLIVES.

Cherry olives are a relish which is characteristic of the fruit districts of
British Columbia. The cherries are prepared and served as olives. The Royal
Anne is considered one of the most suitable varieties.

Wash cherries, pack in jars, and cover with the following solution :—

1 pt. vinegar. 1 pt. water.
2 tbsp. salt.

Notr.—No heating; no cooking; keep in a cool place.

RHUBARB AND ONION PICKLE.

2 qt. rhubarb (cut in small 2 qt. minced onion.
pieces). 1% pt. vinegar.
1. Cook these together 20 min., and add :—
4 lb. brown sugar. 1 tbsp. allspice.
1 tsp. pepper. 1% tbsp. cloves.
1 tsp. salt. A piece of ginger-root.
1 tbsp. cinnamon. A little mustard-seed.

2. Boil until fruit is soft. Bottle and seal. (This makes about 7 pt.)

CHILI SAUCE.

16 large ripe tomatoes. 1 tbsp. whole cloves.

2 large onions. 2 tbsp. stick cinnamon (broken).
4 green peppers. _ 1 tbsp. whole allspice.

*%-1 c. brown sugar. 1 tsp. grated nutmeg.

1 tbsp. salt. 1 ce vinegar,