Scientific cooking with scientific methods

Pick, wash, drain and cap the berries, then weigh them. Allow three-fourths their weight in sugar and a cup of water to the pound of sugar; boil to a very thick syrup and skim. Drop in the berries a few at a time, and cook until they look clear. Remove to tumblers, and add more until all are cooked. Cook syrup again until thick, and add to the glasses of fruit. This way the berry keeps its shape and color. Always choose a dark-colored berry for preserving. Damson Preserves. Wash and wipe Damsons, and with large needle prick them in several places. Prepare syrup same as for strawberries, but do not cook so thick. As soon as it has boiled a few moments skim and add Damsons a few at a time, that they may better keep their shape. Cook until soft and clear-looking. Take out the fruit and cook syrup until quite thick, and pour in the jars or glasses, and seal. Brandied Peaches. Use free-stone peaches, ripe and firm. Remove skin with boiling water as directed. For one peck of peaches use half their weight in sugar and one quart of highproof alcohol or brandy. Put alternate layers of peaches and sugar in stone jars, and pour on alcohol. Lay a piece of linen under cover of jar and cover closely. These are fine with ice-cream. FRUITS — FRESH, CANNED AND PRESERVED. 363 PICKLING. Sweet Pickled Peaches. yn peck White Heath 1 pint vinegar. cling peaches. 1 ounce stick cinnamon. 21^ pounds brown sugar. Cloves. Boil sugar, vinegar and cinnamon twenty minutes. Dip peaches quickly in hot water, and rub off the fur with a crash towel. Stick two cloves into each peach. Put into syrup and cook until soft, using half of the peaches at a time. Place in a stone jar with a stone cover. Cook syrup until thick, and' pour over peaches. Pears are pickled in the same way; also Damsons. Ripe Tomato Pickles. 3 pints tomatoes, peeled 5 tablespoons chopped and chopped. onions. 1 cup chopped celery. 6 tablespoons mustard 5 tablespoons red peppers, seed. chopped. 1/2 teaspoon cinnamon. % cup sugar. 2 cups vinegar. Salt to taste. Mix ingredients, put in stone jar and cover. It can be used in five or six daj^s, but will keep a long time. Chile Sauce. 12 ripe tomatoes. % cup brown sugar. 2 onions, chopped fine. 2 teaspoons cinnamon. 2 peppers, chopped fine. 14 teaspoon cayenne pepper. 2 cups vinegar. Salt to taste. Peel and slice tomatoes, and put into preservingkettle with remaining ingredients. Heat to boilingpoint, and cook slowly two and a half or three hours. Put in jars and seal. Cucumber Pickles. Wipe a gallon of small cucumbers, place them in a stone jar, and add a cup of salt dissolved in two quarts of boiling water, and let stand two days. Drain off brine, bring to boiling-point, pour over the cucumbers, and let them stand again for two days. Drain and wipe cucumbers, and pour over them one gallon of boiling water. Let them stand half a day, and drain. Cook the cucumbers in one gallon of vinegar, four red peppers, one stick of cinnamon, a teaspoon of cloves and a cup of brown sugar for eight or ten minutes. Put pickles in stone jar and strain the liquor over them. Cover, and they are ready for use. You can put them in glass jars if you prefer. Chopped Pickle. 1 gallon chopped tomatoes % cup salt. 2 teaspoons pepper. ^2 cup white mustard seed.