Fruit Canning And Preserving By Mrs Crabt ree
Mrs Edna Crabtree offers detailed steps for canning fruits in syrup and making jams. The guide covers fruit prep, jar packing, boiling times by fruit, syrup formulations from thin to thick, and methods for strawberry raspberry and blackberry jams plus equipment and preservation techniques.
MENTIONED IN THIS ARTICLE
Edna Crabtree
Jam Cake and Assorted Cakes for Summer Picnics
Instructions for jam cake with blackberry jam and nut fillings, plus icing and a recipe for an assorted cake. Includes measurements, mixing steps, baking in a tube pan, and icing instructions. Also offers two dozen small cup cakes and options for pan shapes and decorations.
Iced tea tray with mint and citrus accents
A description of a prepared iced tea tray featuring fresh mint left on the stems, thin orange and lemon slices, a cinnamon stick, crushed fresh fruit, and large sugar crystals or rock candy. Ice cubes can be made from frozen tea or frozen orange juice for a chilled presentation.
Cold Supper Menu Highlights From Historic Spread
A historical menu lists dozens of cold and hot dishes including tomato bouillon cold meat loaf roast chicken assorted cheeses bread and butter sandwiches tomato onion and lettuce salad with French dressing iced coffee lemon ice cookie melon aspic salmon and eggs mayonnaise stuffed tomatoes nut bread fruit cups assorted fish appetizers and more. The spread features lobster salad, cherry desserts, huckleberry pie, and large vegetable salads served with iced tea or coffee.
Ice Cream Pie Crust Directions From Recipe Card
Instructions describe preparing a flaky nine inch pie crust using flour baking powder and salt lifted together then shortening cut into the mixture until crumbs resemble small pet and mixing continues. The fragment includes measurements three quarters cup flour quarter teaspoon baking powder quarter teaspoon salt quarter cup shortening and two to three tablespoons ice water.
Pie Shell and Meringue Method From A Vintage Cookbook
Instructions describe chilling a mixed dough, rolling it for a nine inch pie plate, baking eighteen minutes at 435 degrees, cooling, then filling with fire cream and topping with a thick meringue made from three egg whites and six tablespoons sugar. Brown briefly to finish, with notes about flaky crust and air circulation in the pan.
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