Canning recipes from

La cuisine de Tous Les Jours

This French cookbook with recipes for "everyday cooking" was published circa 1920. The author was an instructor at Le Cordon Bleu. He published a pastry cookbook in 1913 and began work on this cookbook the following year. Sadly, World War I swept Europe and delayed the writing. 

The author, H.P. Pellaprat. explains the delay in his charming introduction, 

"Noting the marked favour which greeted the pastry book which I published in 1913, I resolved to publish in the same vein of ideas a cookery book, simple, practical, clear and accessible to everyone. Starting in the spring of 1914, and interrupted by the mobilisation, which was to lead to the long and painfully memorable years which we have just gone through, I was only able to resume and complete it after the turmoil."

Here is Monsieur Pellaprat's recipe for canning tomato sauce, the photograph shows the recipe in French. The English translation is below the photo.

 

 

Canned Tomato Puree

Burst tomatoes by cooking them for a quarter of an hour over the fire. Drain them and leave them until the next morning. The next day, pass them through a sieve, re-boil the puree and pour it in cans or bottles. Close tightly so they are airtight and let them boil for thirty-five minutes for quarter-liters, fifty minutes for half-liters. 

Here is the La Cuisine recette for small pickles, with the English translation below:

Pickled Cornichon Cucumbers in Vinegar

Here is a good way to get firm, green pickles without adding any chemicals.

Place the cucumbers in a cloth with a large handful of fine salt and rub them tightly, enclosing them in the cloth. 

Shake vigorously until the cloth starts to get wet from the water the cucumbers release. Hang the cloth over the sink and leave it for the next morning. Dry the cucumbers again in another cloth and put them in a bowl.

Heat a copper pan and when it is red, pour in enough vinegar to be able to cover the cucumbers. When it is boiling, pour it over the cucumbers and leave them there until the next day.

Then repeat the same operation with the red-hot pan and leave for another twenty-four hours.

Then on the third day, repeat, but with new vinegar, and add small onions, chili pepper, tarragon and peppercorns to the pickles.

Pickles can be eaten three weeks later. 

Monsieur Pellaprat's cookbook is a red hardcover with 242 pages and an index in the back. The book pages are turning tan with age, but the binding is holding up well.

Pellaprat's wishes for his students regarding using one of his recipes,

"The satisfaction they will experience from it, and the certain results they will obtain from it, will be the reward for my work and the effort I have made to be useful to them."