The art of German cooking and baking

% lb. of sugar 1 tbsp. of wine vinegar % cup of water Preparation: Put the large, blue plums into hot water for a minute and skin them. With a sharp knife make a slit into the side of each plum and take out the stone ; place them into the jars in layers. Boil the sugar and water with cinnamon and vinegar for 5 minutes, skim and pour it hot over the plums. Close the jars and boil them in a boiler for 45 minutes. Then take them out, close them tightly and treat the jars as in No. 1. Remarks: Plums must be prepared quickly, as they will easily turn brown. To avoid this, one may sprinkle some of the sugar over as soon as they are skinned. No. 19— PLUMS IN RED WINE. 1 lb. of plums % cup of wine vinegar % lb. of sugar 1 clove % cup of red wine 1 small stick of cinnamon. Preparation: Wipe the ripe, blue plums with a cloth. Boil the sugar, red wine, vinegar, cloves and cinnamon 5 minutes, skim, add the plums and boil a few minutes. Take them out as soon as the skins begin to crack and put them into the jars. Boil down the syrup and fill it hot into the jars. Close the jars tightly and treat them as in No. 1. No. 20—PICKLED PLUMS. 3 lbs. of plums Several small sticks of cinnamon 1 lb. of sugar % pt. of vinegar 6 cloves Preparation: Wipe the plums with a cloth, prick with a toothpick several times and place carefully into .a stone jar. Boil the sugar, vinegar, cinnamon and cloves a few minutes, skim and pour over the plums boiling hot. This process is repeated 3 times. When the juice boils for the third time, the plums are put in, let boil up a few times, then all is put back into tihe stone jar or cans and tightly closed or tied up. These pickled plums are nice to serve with meat. No. 21— GOOSEBERRIES. 3 lbs. of gooseberries A few sticks of cinnamon 2 % lbs. of sugar 1 % cups of water Preparation: Clean, wash and drain nice, large gooseberries, which are not overripe. Boil the sugar, water and cinnamon until clear and jelly like, then add the berries, boil a few minutes and put into jars. Boil down the syrup and pour it into the jars. Close tightly and treat them as in No. 1. Remarks : If after 1 day the syrup is too thin, pour it off and boil it once more. No. 22— PICKLED PEARS. 2 lbs. of pears % cup of wine vinegar 1 lb. of sugar Several sticks of cinnamon 1 cup of water 2 cloves Preparation: Peel the pears, cut them into halves and core them, then put into cold water or rub with lemon juice to keep them white. Boil the sugar, water and vinegar 5 minutes with the cloves and cinnamon tied into a white cloth, skim, add the pears and boil until soft but not mushy. Fill the fruit into jars and close them tightly, then treat them as in No. 1. No. 23— PICKLED CRAB-APPLES. 1 lb. of crab-apples % cup of vinegar % lb. of sugar 1 cup of water 1 stick of cinnamon Preparation: Wipe the little red crab-apples with a cloth, leave the stems on. Boil the sugar, water, vinegar and cinnamon 5 minutes, skim, add the apples and boil 10 minutes. They must not cook to pieces and the skin must stay whole if possible. Place the apples carefully into the jars, boil down the syrup and pour it on hot. Then close the jars tightly and treat them as in No. 1. No. 24— BLUEBERRIES, HUCKLEBERRIES. 1 lb. of blueberries % cup of vinegar or , % lb. of sugar Juice of % lemon Preparation: Pick the berries over, wash and drain them, then boil in sugar and vinegar or lemon juice a little while. When still hot, pour them into jars, close tightly and treat them as in No. 1. No. 25— GREEN GAGES. 1 lb. of green gages % lb. of sugar % cup of water Preparation: The genuine green gages which have red dots are tihe best for preserving. Wipe them with a cloth, shorten the stem and prick the plum to the stone several times —344—