Page:The Pilgrim Cookbook.djvu/139

Rh Asparagus—May 15th to July 1st.

Beans—September 20th to October 20th.

Lima Beans—August 20th to October 15th.

Blueberries—July 1st to August 5th.

Blackberries—July 15th to August 25th.

Cauliflower—September 15th to October 25th.

Cherries—June 15th to July 1st.

Currants—June 10th to July 1st,

Corn—August 15th to October 15th.

Pineapples (Sugar loaf are the best; over ripe will not do)—May 10th to July 1st.

Peaches (the late Crawford are the best)—August 20th to October 5th.

Pears—August 20th to October 15th.

Peas—May 25th to July 1st.

Raspberries—July 1st to July 25th.

Rhubarb—May 15th to July 1st.

Strawberries—June 1 to June 25.

Tomatoes—August 15th October 1st.

Fruits and vegetables must never be canned when speckled or frost bitten and should always be kept in the dark and at a temperature of from 45 to 65 degrees. Tomatoes, strawberries and vegetables should be wrapped in brown paper. 

To 1 peck tomatoes add 2 large onions and 1 handful salt. Let boil until soft, then strain through fine sieve. Put on to boil with 2 tablespoons white pepper and 1 grated nutmeg and 1 pint vinegar. Let boil until thick about 3 hours.—Mrs A. Piepho.

Boil 1 peck of sliced, unpeeled tomatoes with 6 white onions and cook until so soft that they can be rubbed through a collander; strain through a sieve and return to the fire with 3 bay