THE COLUMBIAN COOK BOOK
Fruits.
Grape Juice.
| Pick over and mash ripe grapes and put on to cook covered with cold water, cook thoroughly; drain through a chees cloth and put the liquid back on. Let come to a boil, sweeten to taste -- and very little sugar is needed ; seal while hot. |
| MRS. J. A. NASH. |
Canned Peaches.
| Pare the peaches and cut into halves or leave them whole as you prefer. Allow one pint sugar to one pint of water, boil and skim. Put in as many peaches as will cover bottom of kettle and let them boil up once, take out with a silver fork or wire spoon and pack them neatly in jars. Fill up with boiling syrup and seal. If peaches are hard drop them as you pare them into boiling water and cook carefully until nearly tender, then take out into large plates being careful to keep the pieces separate; when all are cooked put them into syrup for a few minutes. |
| MRS. J. S. DENNIS. |
Preserved Plums.
| Allow equal weight of sugar and plums, wash the fruit and put it in a large bowl or jar. Make the syrup with as little water as possible; boil and skim then pour it over the fruit. The next day pour off the syrup and boil again. Repeat this on another morning and after the last time turn the plums and syrup into the kettle; let it boil up quickly and then simmer about twenty minutes. Pour into jars and seal. |
| MRS. J. S. DENNIS. |
Transcribed by Cheryl Siebrass, April, 2016 from page 67 of The Columbian Club Cookbook, originally published at Audubon, Iowa: 1898 and republished in its entirety in Recipes & Reflections: A Celebration of 100 Years of Good Cooking, Audubon, Iowa: 1991.
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