The New Hampshire Kitchen, Fruit, and Floral Gardener. by E.M. Tubbs

The New Hampshire Kitchen, Fruit, and Floral Gardener. by E.M. Tubbs

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1852 edition. Excerpt: ...and salt, and stew the whole for half an hour." Another wa, z/.--Take nicely pealed tomatoes and put a layer of them into a deep dish. Over these spread:1. layer of powdered crackers or dried bread. Pursue this course putting in 0. layer of tomatoes then a layer of bread until the dish is full. The upper la-yer should be of bread. Each la-yer should be seasoned with butter, salt, pepper, nutmeg and sugar. Bake slowly for two hou1 s. Nothing adds more to their value than thorough cooking. "Tomato marmalarIe.--Gather full-grown tomatoes when quila green. Stew them until soft, when they are to he rubbed through a seive, again put over the fire, and seasoned highly with pepper, salt, and powdered cloves. Let the pulp stew until it becomes very thick. lt will then keep well, and be excellent for seasoning gravies. Tomato catsup.-.-To one quart of ripe tomatoes, put two tablespoonfuls of salt, two tablespoonfuls of black pepper, two tablespoonfuls of good mustard, a half-tablespoonful of all-spice, and three red peppers ground fine. Simmer the whole together with a pint of vinegar, in a tin vessel, slowly for three hours. Strain through a seive. Bottle and cork tight. The later in the season it is made, the better it will keep. To preservefor winter usc.--Put perfectly ripe fruit in a stone pot, or a glazed earthen jar, and cover them with salt and water strong enough to bear an egg. Before being cooked, they ought to be soaked in fresh water for several hours. flnother receipt..--Scald the ripe fruit, which should be of small size, and, after the skins are removed, squeeze them slightly. Spread them on earthen dishes, which are to be placed in a brick oven alter the bread has been taken out, and let them remain there until the next...show more

Product details

  • Paperback | 36 pages
  • 189 x 246 x 2mm | 82g
  • Rarebooksclub.com
  • United States
  • English
  • black & white illustrations
  • 1236771796
  • 9781236771797