A Little Preserving Book for a Little Girl

Chapter 169: SPICED FRUITS

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About This Book

The book frames practical preserving instruction within a child-friendly narrative in which a little girl learns to make marmalades, jams, jellies, conserves, spiced fruits, pickles, fruit butters, and to can fruits, vegetables, and eggs, including a government-recommended method. Recipes are given in small quantities with step-by-step directions and lists of simple utensils, plus principles of jelly making and special tips for sterilizing and packing jars. The tone emphasizes hands-on learning, thrift and conservation, and encourages gradual skill-building through clear recipes and safety-minded techniques suitable for young beginners.

Chili Sauce, 132
Chopped Pickles, 144
Chow Chow, 145
Cucumber Pickles, 149
Mustard Pickles No. 1, 137
Mustard Pickles No. 2, 140
Pepper Relish, 136
Piccalilli, 134
Pickled Beets, 128
Pickled Onions No. 1, 129
Pickled Onions No. 2, 131
Pickled Red Cabbage, 147
Plum Tomato Pickles, 105
Ripe Cucumber Pickles, 142
Tomato Catsup, 151
Tomatoes, 153

SPICED FRUITS

Spiced Blackberries, 125
Spiced Cherries, 116
Spiced Currants, 114
Spiced Gooseberries, 117
Spiced Grapes, 123
Spiced Peaches, 120
Spiced Pears, 119
Spiced Watermelon Rind, 122

Fruit Butters, 184
Apple Butter with Cider, 185
Apple Butter with Grape Juice, 186
Dried Peach Butter, 186
Peach Butter, 185

Transcriber's Notes:

Obvious punctuation errors repaired.

Page 165, "145" changed to "144" (2,000 feet, 144)

Page 183, "cotten" changed to "cotton" (Put absorbent cotton)