Part 2 — CHAPTER XXV.
Reading edition
CHAPTER XXV.
Compotes—Preserving and Canning—Pickles.
Compotes, 535.
Compote of apples, 535.
“ “ pears, 536.
“ “ oranges, 536.
“ “ peaches and apricots, 536.
Preserving and canning, 536.
Preserved peaches, 537.
“ pears, 538.
“ plums, 538.
“ grapes, 539.
“ strawberries No. 1, 539.
“ strawberries No. 2, 540.
“ raspberries, 540.
“ citron, 540.
Canning, 540.
Jams or marmalades, 541.
Quince marmalade, 542.
Orange “ 542.
Apple “ 543.
Brandy peaches, 543.
Jellies, 543.
Currant or berries, 543.
Apple jelly, 544.
Crab-apple jelly, 544.
Quince jelly, 544.
Spiced grapes, 544.
Plum sauce for meats, 544.
Pickles.
Sweet pickled peaches and plums, 545.
Pickled walnuts, 545.
“ cucumbers or gherkins, 545.
Green tomato pickles, 546.
Chow-chow, 546.
Nasturtium pickle, 547.