Boston Cooking-School cook book

Cut corn from cob. Force cabbage through a food chopper. Separate celery stalks, remove leaves, and chop. Peel onions and cut in thin slices. Wipe peppers and chop. Put vegetables in preserving kettle and pour over half the vinegar. Mix sugar, PICKLES AND RELISHES 17. flour, salt, mustard, cayenne, and turmeric and add remaining vinegar. Combine mixtures, bring to boiling point, and simmer 40 minutes. Fill glass jars and seal. SWEET CRAB APPLE PICKLE 3 pounds crab apples 11% teaspoons cloves 2 cups cider vinegar 11% teaspoons allspice berries 1 cup sugar 114 teaspoons black pepper 114 teaspoons ginger Wipe crab apples, remove stems, and steam until soft. Tie spices in muslin bag, put in preserving kettle, add vinegar, sugar, and apples, bring gradually to boiling point, and simmer 20 minutes. SPICED CURRANTS 7 pounds currants 3 tablespoons cinnamon 5 pounds brown sugar 3 tablespoons clove 1 pint vinegar Pick over currants, wash, drain, and remove stems. Put in a preserving kettle, add sugar, vinegar, and spices tied in a piece of muslin. Heat to boiling point, and cook slowly 1% hours. Store in a stone or glass jar and keep in a cool place. GOOSEBERRY CATSUP 5 pounds gooseberries 11% tablespoons cinnamon 4 pounds sugar 1 tablespoon clove 2 cups cider vinegar 1 tablespoon allspice Pick over, wash, and drain gooseberries. Put in kettle and add sugar, vinegar, and spices. Bring to boiling point and simmer 2 hours. Fill bottles and seal. GOOSEBERRY RELISH 5 cups gooseberries 3 tablespoons ginger 11% cups raisins 3 tablespoons salt 1 onion V4 teaspoon cayenne 1 cup brown sugar 1 teaspoon turmeric 3 tablespoons mustard 1 quart vinegar Pick over, wash, and drain gooseberries. Add raisins (from which seeds have been removed) and onion, peeled and sliced. 758 THE BOSTON COOKING-SCHOOL COOK BOOK Chop or force through a meat chopper, put in preserving kettle, and add sugar, mustard, ginger, salt, cayenne, and turmeric. Pour over vinegar, bring slowly to boiling point, and simmer 45 minutes. Strain through a coarse sieve, fill bottles with mixture, and seal. GRAPE CATSUP Grapes 1 tablespoon cinnamon 5 pounds sugar 1 tablespoon allspice 2 quarts vinegar 2 tablespoons clove 1 grated nutmeg Pick over, wash, drain, and remove stems from grapes. Add cold water to barely cover, bring to boiling point, and simmer until fruit is soft; then press through a sieve, discarding skins and seeds. Put 10 pounds of the fruit pulp in a preserving kettle and add other ingredients. Bring to boiling point and simmer until the consist- ency of acatsup. Fill bottles to overflowing, adjust stoppers, and seal. GREEN GRAPE RELISH Wash green grapes. Add 14 cup water for each quart of grapes. Bring to boiling point and simmer until soft. Strain. Add equal measure of sugar. Cook slowly until pink, stirring frequently. Fill jars and seal. SWEET PICKLED PEACHES lV peck peaches 1 pint vinegar 2 pounds brown sugar ‘1 ounce stick cinnamon ~ Cloves’ Boil sugar, vinegar, and cinnamon 20 minutes. Dip peaches quickly in hot water, then rub off the fur with a towel. Stick each peach with 4 cloves. Put into sirup and cook until soft, using half the peaches at a time. SWEET PICKLED PEARS Wipe pears, stick each with 3 cloves, and cook in sirup as for Sweet Pickled Peaches. Use small, hard pears or large pears, quartered. If skin is very tough, pare. PICKLES AND RELISHES 759 BRANDIED PEACHES 1 peck peaches, skinned Half their weight in sugar 1 quart brandy Put alternate layers of peaches and sugar in stone jar. Add alco- hol. Cover closely, having heavy piece of cloth under cover of jar. TUTTI-FRUTTI