Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
Blueberry Butter
2 Quarts Fresh Blueberries
8 Large Green Apples, Peeled, Cored and Sliced
8 Cups Sugar
1 Teaspoon Ground Allspice
1 Teaspoon Ground Mace
1 Teaspoon Ground Nutmeg
Combine all ingredients in a large saucepan. Bring to a boil, lower heat and simmer for one hour. Stir occasionally. Cook until thick. Spoon into hot jars. Seal and cool.
Golden Ember Sauce
3/4 Cup Oil
1/4 Cup Melted Butter
1/4 Cup Lemon Juice
1 Tablespoon Prepared Mustard
2 Tablespoons Brown Sugar
1 Tablespoon Salt
1 Teaspoon Paprika
1/4 Teaspoon Pepper
2 Teaspoons Grated Onion
2 Cloves Garlic
1/2 Teaspoon Worcestershire Sauce
1/4 Teaspoon Tabasco
1/4 Cup Ketchup
Place all ingredients in a canning jar. Seal and shake well. Let stand several hours before using.
Hot Pepper Jelly
1 1/2 Cups Cider Vinegar
1 Cup Chopped Green Pepper
3 Tablespoons Hot Pepper Sauce
6 1/2 Cups Sugar
3 Ounces Liquid Fruit Pectin
Hot Paraffin
In a food processor, place vinegar, green pepper and hot pepper sauce. Whir until smooth. In a heavy saucepan, combine pepper mixture and sugar. Cook and stir over medium heat, bringing mixture to just below the boiling point. Continue stirring until sugar is dissolved, about 5 minutes. Remove from heat. Stir in pectin and mix well. Skim off any foam. Pour into hot jars. Cover with 1/8 inch of hot paraffin or process in a boiling water bath for 10 minutes.
Prune Filling
1/2 Pound Prunes
1/4 Cup Sugar
3/4 Cup Water
1/2 Teaspoon Grated Lemon Rind
1/16 Teaspoon Ground Cloves
1/8 Teaspoon Allspice
Place prunes in a saucepan with water and sugar. Bring to boiling. Reduce heat and simmer 45 minutes. Drain. Put fruit through a food chopped or coarse sieve. Add rind, cloves and allspice.
Red Hot Sauce
2 Quarts Peeled, Cored and Chopped Tomatoes
1 1/2 Cups Chopped, Seeded, Hot Red Peppers
2 Cups Vinegar
1 Cup Sugar
2 Tablespoons Mixed Pickling Spices
1 Tablespoon Salt
2 Cups Vinegar
Combine tomatoes, peppers and 2 cups vinegar. Cook until tomatoes are soft. Press through a sieve. Add sugar and salt. Tie spices in a cheesecloth bag and add to tomato mixture. Cook 30 minutes. Stir frequently. Add remaining 2 cups vinegar. Cook 25 to 30 minutes. Pour into hot jars leaving 1/2 inch headspace. Process for 15 minutes in boiling water bath.
Rhubarb Conserve
4 Cups Diced Rhubarb
2 1/2 Cups Sugar
1 Cup Raisins
1/4 Cup Orange Juice
1 Tablespoon Lemon Juice
1 Tablespoons Grated Orange Peel
1 Tablespoon Grated Lemon Peel
1/2 Cup Chopped Nuts
Combine all ingredients, except nuts, in a large saucepan. Bring to a boil over medium heat. Reduce heat and simmer 35 minutes, stirring occasionally. Skim off foam. Remove from heat and stir in nuts. Pour into hot jars and seal.
Rich Meat Sauce
1 Pound Lean Beef
1 Pound Pork Shoulder
1 Pound Veal Neck
Salt
1 Teaspoon Black Pepper
4 Cloves Garlic, Chopped
1 Bay Leaf
1 Teaspoon Dried Basil
1 Onion, Stuck with 3 Cloves
2 Carrots
1 Small Turnip
2 Stalks Celery
6 Tablespoons Butter
2 Cans Tomatoes
1 Teaspoon Dried Basil
1 Can Tomato Paste
Place the meats in a large casserole. Sprinkle with salt and pepper. Add the garlic cloves, bay leaf 1 teaspoon basil and onion stuck with cloves. Roast in a 450 degree oven until colored a deep golden brown. Remove the meat and place in a deep kettle with the carrots, turnip, celery and water to cover. Bring to a boil. Lower heat and gently simmer gently for 6 hours. Add more liquid during cooking if necessary. Allow to cool. Skim any fat that surfaces. Remove the meat and chop fine. Reheat broth. Strain. Add to the chopped meat. Melt 6 tablespoons butter in a skillet. Add tomatoes. Mash them down well. Add basil and 1 teaspoon salt. Cook uncovered until the tomatoes have cooked down one third. Add tomato paste and blend well. Adjust seasoning. Pour through a strainer into meat sauce. Heat over low heat for 1 hour.
