San Rafael cook book, 1906

BRANDY PEACHES— Mrs. Southard Hoffman. Use Morris' white peaches, if possible. Peel carefully and throw into cold water to keep them white. To 6 lbs. of prepared fruit, allow •same weight of sugar. Make a syrup of 2 lbs. of the sugar, and cook peaches in this very slowly, until tender. Layi peaches on platter to cool. Add remainder of sugar to syrup and make a rich syrup and remove from fire and when a little cool add 1 cup of white brandy to 2 cups of syrup. Put peaches in jars and pour syrup over them. SOUTHERN WATERMELON SWEET PICKLES— Mrs. C. B. Cornell. Pare the rind in convenient sizes and cover with cold water for 24 hours. Drain and weigh. To every 4 pounds of rind put 4 pounds of PICKLES, CATSUPS, ETC. 1ST white sugar, 4 or 5 pieces of white ginger, 1 tablespoon (full) of cinnamon bark, one even tablespoon of mace, 1 nutmeg, a few cloves. Make the 4 pounds of sugar into a syrup using 1 pint of water, put in the ginger to boil tender. As soon as the syrup has boiled put the rind in and let it boil until tender and clear. Then take the ginger out and slice thin then put back and add all the rest of the spices. Boil a little^ longer then add 1 pint of vinegar, and let boil up once. Put in air tight jars. SWEET PICKLES OF CANTALOUPE— Mrs. Southard Hoffman. For 5 gals of pickles buy 12 cantaloupes. Cut in strips about thesize served at table and peel carefully and place in stone jar and pour over them sufficient boiling cider vinegar to cover them. Scald vinegar every other day for 9 days and let stand 3 days, on the fourth make a syrup of 3 lbs. of cube sugar and one qt of vinegar to every 7 pieces of melon. Boil syrup % hour and add 4 sticks of cinnamon broken in 2 in. pieces, 6 roots of ginger, 1 pinch of whole mace, 1 tablespoon' whole cloves. Drain melon and throw away any that are soft, then boil slowly % hour in syrup. Put melon in jar and boil syrup ■% hour and pour over fruit. Unless you put at once in mason jars the syrup must be scalded alternate days for 9 days. Do not use for 2 weeks. Use only cider vinegar, cube sugar and firm ripe melons. CHOW-CHOW— Mrs. Robert E. Neil. 12 large cucumbers, 4 large or 8 medium onions, 2 heads cauliflower, % iJeck green tomatoes cut in small pieces, 1 quart string beans (white wax beans are best) — string as for cooking, and break once; 3 large red peppers cut in strips, 50 small cucumbers about 2 inches long used whole, 2 quarts small silver onions, peeled and used whole. Pack air down in salt over night. In the morning wash off the salt, and drain well in a colander. Then boil in 1% gallons of good cider vinegar, adding 1 pound brown sugar, 2 ounces white mustard, 1 ounce celery seed whole. Into 1 pint cold vinegar thoroughly mix 1 small box yellow ground mustard, 4 tablespoons ground black pepper, 1 horseradish root grated, and 2 ounces turmeric; add to the boiling liquid; and boil all together from 2% to 3 hours. Put into glass or stone jars, while still warm. GREEN TOMATO PICKLE— Mrs. Thos. Menzies. 4 quarts green tomatoes after having been chopped; 2 roots horseradish, 1 small teacup salt, 1 teacup black mustard seed, 1 teacup white mustard seed, 2 tablespoons black pepper, 2 red peppers, (without seeds), 2 or 3 celery stalks, 1 cup onions (or same of nasturtiums), 1 teaspoon each of cloves, mace and cinnamon, 2 cups brown sugar, S pints strong vinegar. Chop the tomatoes, sprinkle with salt called for in recipe, and drain for 12 hours; if onions are used, let them drain 188 PICKLES, CATSUPS, ETC. with tomatoes. Boil for 1 hour; add the horseradish and celery later ■so that they only boil % hour. Before closing the jars, fill to the brim -with hot vinegar. CHOW-CHOW — Mrs. W. F. Jones.