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Editor Carole's Home State!

Facts about New Jersey

1) New Jersey was home to the first Indian reservation.

2) New Jersey has the highest population density in the US. An average of 1,030 people per square mile - 13 times the National average.

3) New Jersey is home to the Statue of Liberty and Ellis Island.

4) The Passaic River was the site for the first submarine ride by inventor John P. Holland.

5) New Jersey is the home of the Miss America pageant.

6) Atlantic City has the longest boardwalk in the world.

7) New Jersey has over 50 resort cities.

8) New Jersey has the most dense system of highways and railroads in the United States.

9) New Jersey is a leading industrial state and is the largest chemical producing state in the nation.

10) New Jersey is a major seaport state with the largest seaport in the United States located in Elizabeth. 

11) The light bulb, phonograph, and the motion picture projector were invented in Menlo Park, by Thomas Edison.

Famous New Jersey Natives

Jack Nicholson, Bruce Springsteen, Bruce Willis, Bon Jovi, Jason Alexander, Shaq, Arron Burr, Whitney Huston, Walt Whitman, Alexander Hamilton, Frank Sinatra, Woodrow Wilson and Grover Cleveland.

Nickname: The Garden State
Statehood: December 18, 1787
Song: Iím From New Jersey
Motto: Liberty & Prosperity
Flower: Purple Violet
Tree: Red Oak & Dogwood
Bird: Goldfinch
Fish: Brook Trout
Insect: Honeybee


Tomato Preserves (My Mother-in-law's)
5 lbs tomatoes (11 cups quartered) 
2 lemons, sliced very thin
4 lbs sugar

Scald, peel and quarter tomatoes. Add sugar and let stand overnight. Drain off juice and boil it rapidly until it spins a thread when dropped from a spoon. Add tomatoes and lemons and boil until they are very thick and clear. Pour into sterilized jars and seal with wax.

New Jersey Rainbow Trout
8 freshly caught rainbow trout   
1 recipe for white butter sauce
Wine vinegar, warmed 
4 lemons, halved and cut very decoratively   
Juice of 2 lemons  

Make a cut from the vent all the way up to the head. Pull out the gills and the innards in one tug. Rinse the insides gently, making sure water does not splash onto the coated skin of the fish. Return the fish carefully, without rubbing it, into a vat of cold water. Select one or two pots large enough to cook 8 trout without touching each other. Add enough water to fill the pot three-quarters full and bring to the boil. Add 2 tablespoons of lemon juice per fish. Remove the fish from the holding vat, sprinkle with warm vinegar, and plunge individually into the boiling water, bell y down. Let the water return to the boil. The fish are done in about 3 to 5 minutes for a 10 inch trout. Remove the trout carefully with a slotted spoon without rubbing the sides. Drain, Place on plates and serve with a white Butter Sauce and the decorative lemons. 


Webpage designed and maintained by Leilani Devries.
Editor: Carole

Eva designed these graphics especially
for this page for CFF! Aren't they beautiful?
Thanks, Eva!!!