Gardens of California ® LLC 
Bridget Guzzi, Owner


1930 .. A Very Good Year .. enjoy


At the wonderful Alameda Antique Show I was fortunate to find this wonderful treasure of recipes.The pamphlet reads: 

ANN WELCOME presents "TREASURED RECIPIES" being the 160 Honorable Mention Winners in the $250.00 PRIZE CONTEST in connection with the 1933 Eighth Annual San Francisco FOOD SHOW. Published by SAN FRANCISCO CALL_BULLETIN. The back of the cook book reads: Listen In! Ann Welcomes Semi-weekly Broadcasts "Songs by the Kitchen Sink"

STATION KPO ... Voice of the San Francisco Call-Bulletin

I would like to share a couple of the canning recipes. There are wonderful organic and stevia sugars on the market today that you may want to substitute. The wording and simplicity is almost amazing.

Pickled Cherries Miss Evelyn de Turre, 10 Cole Street, San Francisco

1 quart of Royal Ann Cherries. 1/2 pint pure cider vinegar. 1/2 pint water. 2 cups of granulated sugar. 1 teaspoon each whole cloves, mace and stick cinnamon

Boil cider, water, sugar and spices (in a cheesecloth) for 15 minutes, and then put in cherries after washing and removing the stems. Boil for 15 minutes until thoroughly cooked by not soft. Seal in self- sealing jars that have been carefully sterilized. Be sure to choose large perfect cherries. They are delicious as a relish or chicken or roast lamb. Bing cherries may be used but the Royal Ann are beautiful.

CHILI SAUCE Mrs. C. Andrews of 1240 Fifty-second Avenue, Oakland

24 large ripe tomatoes,  4 white onions, 3 green peppers, 4 tbsp. salt, 1 pint vinegar, 1 teacup sugar, 1 tbsp. ground cinnamon, 1/2 tbsp. ground cloves, 1/2 tbsp. ground allspice

Peel tomatoes and onions and chop fine. Add peppers, chopped fine. Add vinegar, spices, salt and sugar. Put in preserving kettle and boil slowly for 3 hours. Bottle and seal. (Do not use seeds or tough centers of peppers).

Grape Catsup Mrs. Roger W. Hartman, 1028 Chula Vista, Burlingame

1 lb. concord grapes, 4 tbsp. lemon juice, 1-3 cup sugar, 1/4 tsp. cinnamon

Wash the grapes thoroughly and pick them from the stem. Add just enough water to keep them from burning, and boil until they are soft enough to press through a colander or coarse sleeve. Add the other ingredients and boil until thick. Pour into hot sterilized jars and seal.

PICKELED FIGS Miss Maida E. Epperson, 420 North Street, Santa Rosa

7 lbs. figs, 3 lbs. sugar, 1/2 pint strong vinegar, 1 tbsp. each cloves, mace and cinnamon (in cheesecloth)

Boil vinegar, sugar and spices together for 10 minutes, then put in the figs which have been prepared in the following manner the night before. Take the figs, whole, without peeling, and soak in salted water with a piece of alum the size of a thumbnail dissolved in it. In the morning take the figs out and rinse them in clear water. Drain them until the above syrup boils 10 minutes, then put in kettle, boil slowly for at least one hour. Pack in jars, cover with syrup and seal. Do not stir the figs while cooking but shake them and turn the kettle occasionally.

WATERMELON RELISH Mrs. Grace W. Miller, 12 Peoria Street, Daly City

rind of 1 large watermelon, 10 ripe tomatoes, 4 onions, 2 large peppers, 4 cups sugar, 1 tsp. cinnamon, 1 tsp. cloves, 1 tsp. allspice, 1/2 tsp. mustard and 1 quart vinegar

Cut the green off rind. Grind or chop the white rind (won't make any difference if you use a little of the red). Scald and peel the tomatoes, cut up fine also the peppers and onions. Drain all. The add all ingredients to vinegar and boil two hours or until thick. Salt to taste and seal in sterilized jars.

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