The home cook book

SUN PRESERVES For cherries, strawberries, gooseberries, red raspberries, currants, etc., take two pounds of fruit to two pounds of sugar. Prepare the fruit and have it in perfect condition. Melt the sugar in a preserving kettle by adding just enough water to moisten it and let it boil up clear. Then add the fruit and let boil two minutes. Pour into platters and shallow earthen dishes, and set in the hot sunshine two or three days. Bring in the preserve each night ; that is, do not let dew or dampness get to it. Put away in jelly glasses or jars. TOMATO JAM Peel seven pounds of tomatoes and let them lie in a jar in one quart of vinegar overnight. Next morning put them in an earthen preserving kettle and boil. When nearly done, add three and a half pounds of sugar, two teaspoons of cinnamon, one teaspoon of cloves, and two teaspoons of mace. TUTTI-FRUTTI Put into a large stone jar or crock with a closely fitting cover one quart of good preserving brandy. For every pound of fruit which you use as you proceed you must add threequarters of a pound of granulated sugar. You must use only the best of dry, good fruit in sound condition and of choice flavor. Every kind of fruit may be used, commencing with strawberries. The mixture must be stirred every day with -a large wooden spoon in order that the sugar may be well dissolved. The jar must be kept in a dry, cool place. Use as much of any kind of fruit as you may desire, remembering the proportionate quantity of sugar. Beginning with strawberries and the sugar, follow on with cherries, pineapples, currants, raspberries, apricots, plums, peaches, grapes, peeling and seeding all of the fruits except the berries. Use at least one pound of black cherries as a dark coloring, always remembering accuracy as to the proportionate amount of sugar and the daily stirring. XXXIV Sweet Pickles— Syrup for Sweet Pickles— Sweet Apple Pickles— Sweet Beet Pickles- Sweet Cantaloupe Pickles— Sweet Peach Pickles — Sweet Pear Pickles — Sweet Damson Plum Pickles— Sweet Prune Pickles— Sweet Strawberry Pickles — Sweet Watermelon Pickles— Home-Made Catsups— Cucumber Catsup — Currant Catsup — Gooseberry Catsup— Ripe Grape Catsup — Mushroom Catsup— Tomato Catsup — Red Tomato Catsup— Walnut Catsup— Worcestershire Catsup — To Pickle Cauliflower- Chilli Sauce — Chow-Chow — Chow-Chow Pickle — India Chutney— Stuffed Cucumbers — Yellow Cucumber Pickle — Mango Pickles — Pepper Mangoes— Mustard Pickle — Nasturtium Seeds— Piccalilli— Green Tomato Pickle SWEET PICKLES EVERY Storeroom should have an assortment of sweet pickles. They are boons to the housewife ; not only because they are such acceptable appetizers for lunch-basket, luncheon, and tea tables, but also because the}^ may be transformed into many delightful emergency dishes suitable for an entree or a dessert. A pickled peach or pear, or a bunch of pickled cherries in a pastry shell, dressed with a little spiced liquor, makes a most toothsome morsel. Plain cake and sweet pickled fruit combine so agreeably that they seem made for each other. Several varieties of pickled fruit may be served together as a spiced fruit salad. These are but three of the many dishes which may be concocted by using the sweet pickle as a basis. Others will suggest themselves. SYRUP FOR SWEET PICKLES