PICKLES, CANNED FRUIT, Etc.

CUCUMBER PICKLES.

Make a weak brine, hot or cold; if hot, let the cucumbers stand in it twenty-four hours, if cold forty-eight hours; rinse, and dry the cucumbers with a cloth, take vinegar enough to cover them, allow one ounce of alum to every gallon of vinegar, put it in a brass kettle with the cucumbers and heat slowly, turning the cucumbers from the bottom frequently; as soon as they are heated through skim them out into a crock, let the vinegar boil up, turn it over the pickles and let them stand at least twenty-four hours; drain off the vinegar. Take fresh vinegar, and to every gallon allow two tablespoons of white mustard seed, one of cloves, one of celery seed, one of stick cinnamon, one large green pepper, a very little horse radish, and if you like one-half pint sugar. Divide the spices equally into several small bags of coarse muslin, scald with the vinegar and pour over the pickles. If you like your pickles hard, let the vinegar cool before pouring over them.

PICKLED CUCUMBERS.

FOR ONE THOUSAND.

Sprinkle salt and pour boiling water over for three successive days, then prepare vinegar as follows: One-fourth pound whole cloves, one-fourth pound cinnamon, one-fourth pound allspice, one fourth pound black pepper, one-fourth pound white mustard, alum size of an egg, one pound brown sugar, a little horse radish root. Boil with vinegar ten minutes and pour over pickles; put the spices in a bag or leave loose in vinegar, as you choose.

M. C.

CUCUMBER PICKLES.

SIX HUNDRED CUCUMBERS.

Make a brine that will bear up an egg, beat it boiling hot, pour it over the cucumbers; let them stand twenty-four hours, or make a cold brine and let it stand forty-eight hours. Take the cucumbers and wipe the black specks from each one, then take sufficient quantity of vinegar to cover them, and add a small lump of alum; put the cucumbers in the brass kettle with the vinegar cold, heat them slowly, turning them from the bottom several times; let them stand twenty-four hours; afterwards take three gallons of vinegar if needed to cover them; the size of the cucumbers vary so much, judgment must be used. Then put three pints of brown sugar, three gills of mustard seed, a handful of cloves, a handful of stick cinnamon, six green peppers, one tablespoon of celery seed, ginger root, a piece of alum the size of a walnut; tie in a muslin bag all the spices, with the peppers, and scald with the vinegar, then pour it over the cucumbers hot; add green grapes and horse radish, cold.

Mrs. Oren Sage.

EAST INDIA PICKLE.

One hundred cucumbers (large and small), one peck green tomatoes, one-half peck onions, four cauliflowers, four red peppers (without the seeds), four heads celery, one pint bottle horseradish. Slice all, and stand in salt twenty-four hours; then drain, pour on weak vinegar, stand on stove until it comes to a boil; then drain again. One ounce ground cinnamon, one ounce ground turmeric, one-half pound mustard, one-quarter pound brown sugar; wet these with cold vinegar; add to this sufficient vinegar to moisten all the pickles. Cook all together ten minutes. Seal in bottles while hot.

Mrs. Pitkin.

FRENCH PICKLE.

One peck green tomatoes, sliced; six large onions, a teacup of salt thrown on over night. Drain thoroughly, then boil in two quarts of water and one quart of vinegar fifteen or twenty minutes; drain in colander; then take four quarts vinegar, two pounds brown sugar, one-half pound white mustard seed, two tablespoons cloves, two tablespoons cinnamon, two tablespoons ginger, two tablespoons ground mustard, one teaspoon cayenne pepper; put all together and cook fifteen minutes.

M. C.

PICCALLILY.

One peck green tomatoes sliced, one-half peck onions sliced, one cauliflower, one peck small cucumbers. Leave in salt and water twenty-four hours; then put in kettle with handful scraped horseradish, one ounce turmeric, one ounce cloves (whole), one-quarter pound pepper (whole), one ounce cassia buds or cinnamon, one pound white mustard seed, one pound English mustard. Put in kettle in layers, and cover with cold vinegar. Boil fifteen minutes, constantly stirring.

HIGDOM.

One-half dozen large cucumbers, one dozen small cucumbers, one-half dozen large onions, two dozen green tomatoes, one cabbage, four large green peppers, two large red peppers; chop fine, and sprinkle over a coffee cup of salt; let it stand over night, then drain through a colander. Put two quarts of vinegar, one quart of water with this, and boil fifteen minutes; drain again, and add one pound brown sugar, one-half pound white mustard seed, three tablespoons cloves, three tablespoons cinnamon, two tablespoons allspice, two tablespoons ginger, two tablespoons mustard, one small teaspoon cayenne pepper, one small teaspoon black pepper, alum size of a walnut; add vinegar enough to cover all. Let it just boil.

M. C.

TOMATO SOY.

One-half bushel green tomatoes, three onions, three green peppers, one-quarter pound mustard seed, three cups sugar, three cabbages. Chop the tomatoes and onions together (fine); add to one gallon of the tomatoes one cup of salt; let stand twenty-four hours, drain and add the peppers (chopped fine), mustard seed, sugar and other spices, to taste. Moisten all with vinegar and cook until tender. Before bottling, add the cabbages (chopped), and one cup chopped horseradish.

CHILI SAUCE.

One peck ripe tomatoes, six green peppers, six onions, two teaspoons ground allspice, two teaspoons ground cloves, two teaspoons ground cinnamon, two cups brown sugar, five cups vinegar, salt to taste. Scald and skim the tomatoes, chop the onions and peppers fine; boil all together slowly, three or four hours, then bottle.

Mrs. Lane.

CHOW CHOW.

One quart large cucumbers, one quart small cucumbers, two quarts onions, four heads cauliflower, six green peppers, one quart green tomatoes, one gallon vinegar, one pound mustard, two cups sugar, two cups flour, one ounce turmeric. Put all in salt and water one night; cook all the vegetables in brine until tender, except large cucumbers. Pour vinegar and spices over.

TOMATO CATSUP.

One gallon of tomatoes (strained), six tablespoons salt, three tablespoons black pepper, one tablespoon cloves, two tablespoons cinnamon, two tablespoons allspice, one and one-half pints vinegar; boil down one-half. One peck of tomatoes will make one gallon strained.

GREEN TOMATO CATSUP.

One peck of green tomatoes, one dozen large onions, one-half pint salt; slice the tomatoes and onions. To a layer of these add a layer of salt; let stand twenty-four hours, then drain. Add one-quarter pound mustard seed, three dessertspoons sweet oil, one ounce allspice, one ounce cloves, one ounce ground mustard, one ounce ground ginger, two tablespoons black pepper, two teaspoons celery seed, one-quarter pound brown sugar. Put all ingredients in preserving pan, cover with vinegar, and boil two hours.

L. B.

TOMATO CATSUP.

One peck ripe tomatoes, cut up, boil tender and sift through a wire sieve; add one large tablespoon ground cloves, one large tablespoon allspice, one large tablespoon cinnamon, one teaspoon cayenne pepper, one-quarter pound salt, one-quarter pound mustard, one pint vinegar. Boil gently three hours. Bottle and seal while warm.

Mrs. Lane.

GRAPE CATSUP.

Five pints of grapes, simmer until soft, then put through a colander; add to them two pints brown sugar, one pint vinegar, two tablespoons allspice, two tablespoons cinnamon, two tablespoons cloves, one and one-half teaspoons mace, one teaspoon salt, one and one-half teaspoons red pepper. Boil till thick; then bottle.

E. & I.

RIPE CUCUMBER PICKLE.

Pare and scrape out the inside of the cucumber; put in a weak brine for twenty-four hours. Make a syrup of sugar and vinegar; boil a few slices of the cucumber at a time in this, until they look clear. When the cucumbers are all cooked, boil down the syrup and pour over them.

M. C.

RIPE CUCUMBER PICKLE.

Peel and take out the inside of the cucumbers; cut in pieces, put in cold vinegar, let them lie twenty-four hours; then to a quart of vinegar put two pounds of sugar and one ounce cinnamon buds. Boil the whole together, until the cucumbers are clear.

PICKLED WATERMELON.

Take the green part of the rind of the lemon, pare and cut in small pieces. To one quart of vinegar add two pounds of sugar, one ounce of cassia buds. In this boil the rind until clear and tender.

L. H.

SPICED PEACHES.

Seven pounds fruit, one pint vinegar, three pounds sugar, two ounces cinnamon, one-half ounce cloves. Scald together sugar, vinegar and spices; pour over the fruit. Let it stand twenty-four hours; drain off, scald again and pour over fruit, letting it stand another twenty-four hours. Boil all together until the fruit is tender. Skim it out and boil the liquor until thickened. Pour over the fruit and set away in a jar.

SPICED GRAPES.

Seven pounds grapes, three pounds sugar, one pint vinegar, one tablespoon cloves, one tablespoon cinnamon.

SWEET PICKLED PEACHES.

One peck peaches, three pounds brown sugar, one quart vinegar. Dip each peach in a weak solution of soda water, and wipe dry to remove roughness. Stick three or four cloves in each peach. Heat the vinegar and sugar, then put in the peaches and cook until tender.

Mrs. E. S. Converse.

PICKLED PEACHES.

One peck peaches, three pounds sugar, one quart vinegar, cloves.

PICKLED PLUMS.

Four pounds plums, two pounds sugar, one pint vinegar.

PICKLED PEARS.

One-half bushel pears, three quarts vinegar, five pounds sugar, cinnamon to taste.

SPICED BLACKBERRIES.

To six pints fruit take two and one-half pints sugar, one and one-half pints vinegar, one-half ounce cinnamon (ground), one-half ounce cloves, one-half ounce allspice, a little mace broken in small pieces. Boil the sugar and vinegar together, with the spices, putting these last into muslin bags. Then put in the berries and let them scald, not boil.

Mrs. M. K. Woodbury.

☞ In canning fruit, to a pound of fruit allow one-fourth to one-half pound sugar, according to taste.

CANNED PINE APPLE.

Pare the fruit, and be very particular to cut out the eyes. Weigh it and chop fine. Add to it the same weight of sugar. Mix thoroughly in a large crock, and let it stand twenty-four hours. Then put in cans, filling them full, and seal tight. After leaving them about two weeks it is well to look and see if there are any signs of working. If so pour into a pan and warm through, then replace in tin cans.

Mrs. A. S. Lane.

CANNED CHERRIES.

One-fourth pound sugar, one pound fruit, one teacup vinegar to five pounds fruit.

CANNED PINE-APPLE.

Three-fourths pound sugar to one pound of fruit. Pick the pine-apple to pieces with silver fork. Scald, and can hot.

Mrs. A. S. Mann.

CURRANT JELLY.

Put the fruit on and scald thoroughly; strain, and for one pint juice allow one pound sugar; when juice boils, stir in sugar; boil until dissolved. Pour into glasses.

RASPBERRY JAM.

Six pounds sugar to eight pounds fruit, one pint currant juice, with an additional pound of sugar. Jam all together, and boil down until a good, rich flavor. Then can.

Mrs. A. S. Mann.

ORANGE MARMALADE.

Peel the oranges, and put peel in water; let boil until tender; then with a knife scrape off the white lining, which is bitter; then cut up peel fine. Take the oranges, divide into sections as they separate naturally. With a pair of scissors cut off the stringy edge in middle of piece, the seeds will then come out easily. Chop or cut fine, and add to peel. Then to one pint of orange, add one pound of sugar, and boil until thick enough; it thickens a little in cooling.

J. M.