Scald seven pounds ripe currants in three pounds sugar and one - quart vinegar, remove currants to jar, boil for a few moments and pour over the fruit. Some add three pounds of raisins and spices. If not sweet enough, use only one pint vinegar. PICKLED GRAPES. Fill a jar with alternate layers of sugar and bunches of nice grapes just ripe and freshly gathered; fill one-third full of good cold. vinegar, and cover tightly.—Mrs. C. T' Carson. SPICED GRAPES. Five pounds grapes, three of sugar, two tea-spoons cinnamon and allspice, half tea-spoon cloves ; pulp grapes, boil skins until tender, cook pulps and strain through a sieve, add it to the skins, put in sugar, spices and vinegar to taste; boil thoroughly and cool.—Miss Mae Stokes, Milford Center. SPICED GOOSEBERRIES. Leave the stem and blossom on ripe gooseberries, wash clean ; make a syrup of three pints sugar to one of vinegar, skim, if neces- sary, add berries and boil down till thick, adding more sugar if needed ; when almost done, spice with cinnamon and cloves; boil as thick as apple butter. Sricep Nurmec MEeEton. _ Select melons not quite ripe, open, scrape out the pulp, peel, and _ slice; put the fruit in a stone jar, and, for five pounds fruit, take a quart vinegar, and two and a half pounds sugar ; scald vineyar and sugar together, and pour over the fruit; scald the syrup and pour over the fruit each day for eight successive days. _On the ninth, add one ounce stick-cinnamen, ore of whole cloves, and one of all- Ge An ny Marae: Se SWEET PICKLES: 267 spice. Scald fruit, vinegar and spices together, and seal up in jars. This pickle should stand two or three months before using. Blue plums are delicious prepared in this way.—Mrs. Gen. Noyes. PEACH PICKLEs. Pare freestone peaches, place in a stone jar, and pour over them boiling-hot syrup made in the proportion of one quart best cider vinegar to three pints sugar; boil and skim, and pour over the fruit boiling hot, repeating each day until the fruit is the same color to the center, and the syrup like thin molasses. A few days before they are finished, place the fruit, after draining, in the jar to the depth of three or four inches, then sprinkle over bits of cinna- mon bark and a few cloves, add another layer of fruit, then spice, and so on until the jar is full; scald the syrup each morning for — three or four days after putting in the spice, and pour syrup boiling hot over fruit, and, if it is not sufficiently cooked, scald fruit with — the syrup the last time. The proportion of spices to a gallon of fruit is, two tea-spoons whole cloves, four table-spoons cinnamon. To pickle clingstones, prepare syrup as for freestones; pare fruit, put in the syrup, boil until they can be pierced through with a silver fork; skim out, place in jar, pour the boiling syrup over them, and proceed and finish as above. As clings are apt to be- come hard when stewed in sweet syrup, it may often be necessary to add a pint of water the first time they are cooked, watching carefully until they are tender, or to use only part of the sugar at first, adding the rest in a day or two. Use the large White Heath slingstones if they are to be had. All that is necessary to keep sweet pickles is to have syrup enough to cover, and to keep the fruit well under. Scald with boiling syrup until fruit is of same tolor throughout, and syrup like thin molasses; watch every week, particularly if weather is warm, and if scum rises and syrup assumes a whitish appearance, boil, skim, and pour over the fruit. If at any time syrup is lacking, prepare more as at first.— Mrs. M. J. Woods. PEAR PICKLEs. Prepare syrup as for peaches, pare and cut fruit in halves, or quarters if very large, end if small leave whole, put syrup in porce- _ lain kettle, and when it boils put in fruit, cook until a silver fork 268 © SWEET PICKLES.

AI-modernized reading of the original text

Scald seven pounds ripe currants in three pounds sugar and one - quart vinegar, remove currants to jar, boil for a few moments and pour over the fruit. Some add three pounds of raisins and spices. If not sweet enough, use only one pint vinegar. PICKLED GRAPES. Fill a jar with alternate layers of sugar and bunches of nice grapes just ripe and freshly gathered; fill one-third full of good cold vinegar, and cover tightly.—Mrs. C. T' Carson. SPICED GRAPES. Five pounds grapes, three of sugar, two tea-spoons cinnamon and allspice, half tea-spoon cloves ; pulp grapes, boil skins until tender, cook pulps and strain through a sieve, add it to the skins, put in sugar, spices and vinegar to taste; boil thoroughly and cool.—Miss Mae Stokes, Milford Center. SPICED GOOSEBERRIES. Leave the stem and blossom on ripe gooseberries, wash clean ; make a syrup of three pints sugar to one of vinegar, skim, if necessary, add berries and boil down till thick, adding more sugar if needed ; when almost done, spice with cinnamon and cloves; boil as thick as apple butter. SPICED NUTMEG MELON. _ Select melons not quite ripe, open, scrape out the pulp, peel, and _ slice; put the fruit in a stone jar, and, for five pounds fruit, take a quart vinegar, and two and a half pounds sugar ; scald vineyar and sugar together, and pour over the fruit; scald the syrup and pour over the fruit each day for eight successive days. _On the ninth, add one ounce stick-cinnamon, one of whole cloves, and one of all- Ge An ny Marae: Se SWEET PICKLES: 267 spice. Scald fruit, vinegar and spices together, and seal up in jars. This pickle should stand two or three months before using. Blue plums are delicious prepared in this way.—Mrs. Gen. Noyes. PEACH PICKLEs. Pare freestone peaches, place in a stone jar, and pour over them boiling-hot syrup made in the proportion of one quart best cider vinegar to three pints sugar; boil and skim, and pour over the fruit boiling hot, repeating each day until the fruit is the same color to the center, and the syrup like thin molasses. A few days before they are finished, place the fruit, after draining, in the jar to the depth of three or four inches, then sprinkle over bits of cinnamon bark and a few cloves, add another layer of fruit, then spice, and so on until the jar is full; scald the syrup each morning for — three or four days after putting in the spice, and pour syrup boiling hot over fruit, and, if it is not sufficiently cooked, scald fruit with — the syrup the last time. The proportion of spices to a gallon of fruit is, two tea-spoons whole cloves, four table-spoons cinnamon. To pickle clingstones, prepare syrup as for freestones; pare fruit, put in the syrup, boil until they can be pierced through with a silver fork; skim out, place in jar, pour the boiling syrup over them, and proceed and finish as above. As clings are apt to become hard when stewed in sweet syrup, it may often be necessary to add a pint of water the first time they are cooked, watching carefully until they are tender, or to use only part of the sugar at first, adding the rest in a day or two. Use the large White Heath slingstones if they are to be had. All that is necessary to keep sweet pickles is to have syrup enough to cover, and to keep the fruit well under. Scald with boiling syrup until fruit is of same color throughout, and syrup like thin molasses; watch every week, particularly if weather is warm, and if scum rises and syrup assumes a whitish appearance, boil, skim, and pour over the fruit. If at any time syrup is lacking, prepare more as at first.— Mrs. M. J. Woods. PEAR PICKLEs. Prepare syrup as for peaches, pare and cut fruit in halves, or quarters if very large, end if small leave whole, put syrup in porce- _ lain kettle, and when it boils put in fruit, cook until a silver fork 268 © SWEET PICKLES.

Buckeye cookery