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Updated: June 29, 2025
Before cooking the plums they should be pierced with a darning needle several times; this will prevent the skins bursting while cooking. Take the pulp from the grapes, preserving the skins. Boil the pulp and rub through a colander to get out the seeds; then add the skins to the strained pulp and boil with the sugar, vinegar and spices.
Serve with toasted bread, and if liked, thicken with a little flour. Season to taste. Peel and boil eight medium-sized potatoes with a large onion sliced, some herbs, salt and pepper; press all through a colander; then thin it with rich milk and add a lump of butter, more seasoning, if necessary; let it heat well and serve hot.
Work until smooth, break off a piece and roll out on board very thin. Break oft another piece and roll and continue until all is used. Let rolled-out dough dry, then cut all except one piece in long strips one inch wide. Fold the one piece in layers and cut very fine noodles. Boil large noodles in pot of salted boiling water, drain in colander when tender and stir in two tablespoons of butter.
It requires cooking a long time, at least half a day, to have it dry and rich. When cool press through a colander. Cut up in several pieces, do not pare it; place them on baking tins and set them in the oven; bake slowly until soft, then take them out, scrape all the pumpkin from the shell, rub it through a colander. It will be fine and light and free from lumps. PUMPKIN PIE. No. 1.
When they have cooked until the skins are all broken, pour them, juice and all; in a small-holed colander set in a big bowl, and press pulp and juice through, picking out the stems as they come to the surface. When pulp and juice are pressed out, pour them into a cheese-cloth bag. Hang the bag over the preserving kettle and let the juice drip all night.
Cook one quart of green peas until very tender. Then mash through colander. To this amount heat one quart of milk in double boiler. Add butter, salt and pepper to taste, and last the mashed green peas. Put a small piece of butter in saucepan and then six or eight leeks cut in small pieces.
If Murphy hadn't hauled into fresh water last time on Grays Harbor while I was in Seattle getting my ticket, her bottom would look like a colander now. Sixteen months in the water. You ought to be ashamed to treat a good staunch ship like that. Off dock day after to-morrow; will tow to Tacoma immediately thereafter. Meantime expect apology for insulting telegram. Peasley.
Remove these from the colander and repeat the process until all the pulp and juice is pressed out; then pour it into the kettle and, while it is heating slowly, heat the sugar in the oven. As soon as the juice and pulp begins to simmer stir in the hot sugar, and when it drops from the spoon like a thick jelly pour it into the glasses.
To candy Angelica: Take angelica that is young, and cut it in fit lengths, and boil it till it is pretty tender, keeping it close covered; then take it up and peel off all the strings; then put it in again, and let it simmer and scald till 'tis very green; then take it up and dry it in a cloth, and weigh it, and to every pound of angelica take a pound of double-refin'd sugar beaten and sifted; put your angelica in an earthen pan, and strew the sugar over it, and let it stand two days; then boil it till it looks very clear, put it in a colander to drain the syrup from it, and take a little double-refin'd sugar and boil it to sugar again; then throw in your angelica, and take it out in a little time, and put it on glass plates.
In lieu of the regular sterilizing apparatus, milk may be similarly prepared by placing the milk in an ordinary glass fruit-jar with a screw lid. This is placed in a colander over a pot of boiling water; the milk should be allowed to boil in the open jar for two minutes; the jar-lid is then screwed on, and it should steam for twenty minutes longer.
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