Preserving At Home; a book for the Home Economist
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In our eReader you can find the full English version of the book. Read Preserving At Home; a book for the Home Economist Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Preserving At Home; a book for the Home Economist
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After all the fruit has been cooked, pour the sirup over it and let stand one or two days; then cook all together in the sirup, and as soon as fruit is tender, place in jar and cook sirup a little longer. Pour it on the fruit and seal like other sweet pickles.
SWEET WATERMELON PICKLES Method. Pare off the green part of water- melon rind and scrape out all soft or pink pulp. Cut these strips of white rind into inch pieces and soak in boiling water to which a small piece of alum has been added. L...et stand over night, then drain and soak an hour or more in cold water. Have ready a sirup as directed for Sweet Pickled Fruits, add a sUced lemon to every three cups of sirup, and a piece of ginger root or a little preserved ginger. Cover the watermelon rind well with the prepared sirup, and as it takes a long time for it to become tender, cover the kettle in order that it may steam, and prevent too rapid evaporation. When the rind begins to look clear, uncover and boil until every piece is clear and easily pierced with a silver fork.
What to read after Preserving At Home; a book for the Home Economist?
You can find similar books in the "Read Also" column, or choose other free books by Riesenberg, Emily. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
After all the fruit has been cooked, pour the sirup over it and let stand one or two days; then cook all together in the sirup, and as soon as fruit is tender, place in jar and cook sirup a little longer. Pour it on the fruit and seal like other sweet pickles.
SWEET WATERMELON PICKLES Method. Pare off the green part of water- melon rind and scrape out all soft or pink pulp. Cut these strips of white rind into inch pieces and soak in boiling water to which a small piece of alum has been added. L...et stand over night, then drain and soak an hour or more in cold water. Have ready a sirup as directed for Sweet Pickled Fruits, add a sUced lemon to every three cups of sirup, and a piece of ginger root or a little preserved ginger. Cover the watermelon rind well with the prepared sirup, and as it takes a long time for it to become tender, cover the kettle in order that it may steam, and prevent too rapid evaporation. When the rind begins to look clear, uncover and boil until every piece is clear and easily pierced with a silver fork.
What to read after Preserving At Home; a book for the Home Economist?
You can find similar books in the "Read Also" column, or choose other free books by Riesenberg, Emily. [from Old Catalog] to read onlineMoreLess
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