Candied Orange Peel 397
  Aunt Sarah’s “Cherry Marmalade” 398
  Aunt Sarah’s “Quince Honey” 398
  Pickled Peaches 398
  Currant Jelly 398
  Pineapple Honey 399
  Preserved Pineapple 399
  Grape Conserve 399
  Mary’s Recipe for Rhubarb Jam 400
  Apple Sauce 400
  Rhubarb Marmalade as “Frau Schmidt” Made It 400
  Grape Fruit Marmalade 401
  Orange Marmalade 401
  Cherry “Relish” 401
  Canned Peaches 402
  Pear Conserve 402
  Lemon Honey 402
  Canned String Beans 403
  Preserved “German Prunes” or Plums 403
  “Bucks County” Apple Butter 404
  Canned Tomatoes 404
  Euchered Peaches 405
  Aunt Sarah’s Method of Canning Corn 405
  Dried Sweet Corn 406
  Preserved Cherries 407

Frozen Desserts 407
  Aunt Sarah’s Frozen “Fruit Custard” 407
  Sherbet 407
  Ice Cream (A Simple Recipe Given Mary) 408
  Frau Schmidt’s Ice Cream 408
  Maple Parfait 408
  Ice Cream Made by Beating With Paddle 409
  Aunt Sarah’s Recipe for Frozen Custard 410
  Pineapple Cream 410
  Mary’s Recipe for Peach Cream 411
  Lemon Sherbet 411
  Frau Schmidt’s Frozen Custard 411
  Caramel Ice Cream 412
  Cherry Sherbet 412
  Grape Sherbet 413

Wines and Syrups 413
  Unfermented Grape Juice 413
  Vinegar Made From Strawberries 414
  Boiled Cider for Mince Pies 414
  Lemon Syrup 414
  Egg Nogg 414
  Rose Wine 415
  Dandelion Wine 415
  Dandelion Wine (Made With Yeast) 416
  Grape Fruit Punch 416
  A Substitute for Maple Syrup 416

Salted Almonds or Peanuts 416
  Peanut Butter 417
  A Club Sandwich 417

Candies 417
  Walnut Molasses Taffy 417
  Cocoanut Creams 418
  Fudge (As Made by Mary) 418
  A Delicious Chocolate Cream Candy 418
  Mary’s Recipe for Molasses Taffy 419

Recipe for Making Hard Soap Without Boiling 419

To Imitate Chestnut Wood 420

Measures and Weights 422

Cooking Schedule 423