Olives. — Serve in pickle dishes with broken ice strewn upon them. When the flavor of olives is not at first appreciated, it is best to soak overnight in fresh water, and then place m vinegar. A capital pickle is thus made, and those eating them this way soon learn to like them without this preparation. Stuffed Olives make a delicious dish. Olives are also used in sauces for entrees, and for garnishing salads, meats, etc. Sweet IPickles. Sweet pickles may be made of any fruit that can be preserved, including rinds of ripe melons and cucumbers. The fruit must be ripe, but not soft ; peaches, plums, and cherries should be pickled whole ; pears also may be whole, or nicely halved, cored, and pared; quinces, after being parboiled, must be pared, quartered, and cored ; if large, cut in eighths. Plums and other smooth-skinned fruits should be well pricked before cooking. The usual proportion of sugar to vinegar for syrup is three pints to a quart, making what is called a Single Syrup. A richer proportion known as Da%Me Syrup is four pints sugar to a pint vinegar. When making it, this will seem too rich, but the pickles canned with it will be perfectly delicious, and can scarcely be told from brandied fruit. Sweet pickles may be made of any preserve by boiling over the syrup, add- ing spices and vinegar and pouring hot over the fruit. Examine frequently and re-scald the syrup if there are signs of fermentation. The principal spices used are stick cinnamon and whole cloves; and either granulated, "cofifee C," or good stirred maple sugar. All that is necessary to keep sweet pickles when not canned, but kept in stone jars is to have syrup enough to cover, and keep the fri^t SWEET PICKLES. 511 well under. Drain each morning, boil the syrup and pour hot over the fruit until the latter is of same color throughouti and syrup like molasses ; one can hasten the process, by cooking the syrup quite awhile each morning, instead of simply bringing to a boil. 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. Put spices in jar when pickles are almost done, as directed in Peach Pickles; and when putting in hot fruit or syrup, set jar near stove, put in only a little fruit at a time, and when all is in, pour syrup over slowly. This care will prevent a cracked jar. Canning^ is much the nicest way of putting up sweet pickles^ and some can Ghowchow and other sour pickles. Make the syrup in proportions given in the recipe used, putting in the spices loose, or tied loosely in piece of cheese-cloth ; or cloves, two or three may be stuck in the fruit, if latter is whole, as peaches, pears, etc., and tho cinnamon cooked in the syrup. Cook the fruit in the syrup until tender, and prepare cans and fruit as directed in Canning Fruit. When pickling the light-fleshed fruits, only a small quantity should be pared at a time, as they darken very quickly, and two kettles should be used, one for cooking the fruit and the other for making extra syrup to be added when needed.

AI-modernized reading of the original text

Olives. — Serve in pickle dishes with broken ice strewn upon them. When the flavor of olives is not at first appreciated, it is best to soak overnight in fresh water, and then place m vinegar. A capital pickle is thus made, and those eating them this way soon learn to like them without this preparation. Stuffed Olives make a delicious dish. Olives are also used in sauces for entrees, and for garnishing salads, meats, etc. Sweet Pickles. Sweet pickles may be made of any fruit that can be preserved, including rinds of ripe melons and cucumbers. The fruit must be ripe, but not soft ; peaches, plums, and cherries should be pickled whole ; pears also may be whole, or nicely halved, cored, and pared; quinces, after being parboiled, must be pared, quartered, and cored ; if large, cut in eighths. Plums and other smooth-skinned fruits should be well pricked before cooking. The usual proportion of sugar to vinegar for syrup is three pints to a quart, making what is called a Single Syrup. A richer proportion known as Double Syrup is four pints sugar to a pint vinegar. When making it, this will seem too rich, but the pickles canned with it will be perfectly delicious, and can scarcely be told from brandied fruit. Sweet pickles may be made of any preserve by boiling over the syrup, adding spices and vinegar and pouring hot over the fruit. Examine frequently and re-scald the syrup if there are signs of fermentation. The principal spices used are stick cinnamon and whole cloves; and either granulated, "coffee C," or good stirred maple sugar. All that is necessary to keep sweet pickles when not canned, but kept in stone jars is to have syrup enough to cover, and keep the fruit SWEET PICKLES. 511 well under. Drain each morning, boil the syrup and pour hot over the fruit until the latter is of same color throughouti and syrup like molasses ; one can hasten the process, by cooking the syrup quite awhile each morning, instead of simply bringing to a boil. 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. Put spices in jar when pickles are almost done, as directed in Peach Pickles; and when putting in hot fruit or syrup, set jar near stove, put in only a little fruit at a time, and when all is in, pour syrup over slowly. This care will prevent a cracked jar. Canning^ is much the nicest way of putting up sweet pickles^ and some can Ghowchow and other sour pickles. Make the syrup in proportions given in the recipe used, putting in the spices loose, or tied loosely in piece of cheese-cloth ; or cloves, two or three may be stuck in the fruit, if latter is whole, as peaches, pears, etc., and tho cinnamon cooked in the syrup. Cook the fruit in the syrup until tender, and prepare cans and fruit as directed in Canning Fruit. When pickling the light-fleshed fruits, only a small quantity should be pared at a time, as they darken very quickly, and two kettles should be used, one for cooking the fruit and the other for making extra syrup to be added when needed.

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