PICKLES, PRESERVES, ETC.
For six gallons: one hundred large pickles, cut two hundred small ones, three heads cauliflower, one peck white onions peeled, two quarts beans, one-half dozen corn, two red peppers; put each in salt water over night separately; dry all, put in layers. Two pounds best mustard, four ounces mixed spices, two gallons vinegar; let boil twenty minutes with spices and pour over the vegetables. Next morning pour over a little salad oil and cover with cloth and cover.
Miss Ray Mayer
Thirty large ripe tomatoes peeled and cut, ten onions cut, six red peppers, seven tablespoons sugar, three tablespoons salt, ten cups of vinegar. Boil two hours.
Miss Ray Mayer
Put together two quarts of chopped apples, two quarts of green tomatoes, one pound of raisins, three cups brown sugar, one cup lemon juice, one small onion chopped, three cups vinegar, one-half a cup salt, one teaspoon cayenne, one tablespoon ginger. Mix and let stand in an earthen dish over night; next morning boil till tender.
Mrs. Freeman
Have four large cabbage-heads, one peck of green tomatoes, one quart of onions, one dozen cucumbers, and three green peppers. Chop fine, mix in two handfuls of salt, tie in a strong cheesecloth bag, and drain over night; next morning add one ounce of celery seed, one ounce of mustard seed, half a box of mustard, one pound of sugar. Put in a preserving-kettle, cover with cider vinegar, put over fire, and cook slowly till the pickles are tender, but not till they lose form. If needed, add more vinegar while cooking.
Mrs. I. Lesser
Cook the beets till tender, slip off the skins, and cut into slices; place in glass jars, fill up with spiced syrup boiling hot, and seal.
Mrs. Silverman
Peel and slice the melon thin or in small quarters and remove the seeds. To every pound of citron allow one pound of sugar and one-fourth of a pound of ginger-root. Put the melon in water enough to cover; add to this two teaspoons of soda, boil until tender, set to cool. When cold soak in a strong alum water one hour. Make a syrup of one pint of water and two pounds of sugar. Beat the white of one egg to a stiff froth; add this to the sugar and water, stir, let boil, and skim off the egg. As the egg clears the sugar and water, add the ginger-root and melon and cook in this syrup till clear. Put in glass jars (not too full) and cover with the syrup.
Mrs. I. J. Gordon
Wipe with a damp cloth and core one bushel of ripe tomatoes. Place over the fire with three pints of water, two handfuls of peach leaves, and one dozen onions cut fine. Boil two hours. Strain; add one-half gallon of vinegar, two ounces each of ground allspice, black pepper, and mustard, one ounce of ground cloves, two grated nutmegs, two pounds brown sugar, and one pint of salt. Boil two hours longer, stirring all the time. Bottle when cold.
Mrs. J. T. Asch
Cook together ten pounds of berries, one quart of vinegar, five pounds of brown sugar, three tablespoons of cinnamon, two of allspice, one tablespoon each of salt and cloves, and one-fourth of a teaspoon of cayenne. Boil slowly till thick, then strain and bottle.
Mrs. M. S.
Peel and chop three dozen cucumbers and half as many onions very fine, add one teacup of mustard seed a quarter of a teacup of black pepper, and one ounce each of cloves and allspice. Mix well and cover with vinegar.
Mrs. A. Rosenthal
Wash, soak, and take off the leaves of the cauliflower. Break the flowers into small twigs. Parboil the twigs in brine, drain, lay in a crock, and pour over boiling spiced vinegar.
Mrs. Kaufman
Have perfectly ripe and sound sweet cherries. Keep stems by cutting short. Drop the cherries a few at a time in a boiling syrup made of one pint of water and one-half pound of sugar. When they have boiled three to five minutes, lift out and lay on plates; allow to cool and dry as they cool. They should be perfect in form. Make a second syrup twice as sweet as the first; use a pound of sugar to a pint of water. When syrup boils clear, set aside to cool. Carefully pack the cherries in glass jars. To the cool second syrup add the same amount of the best brandy. Pour the mixed syrup and brandy over the cherries in the jars, seal, set in cool fruit-closet. Other fruits may be brandied by this recipe.
Mrs. H. J. Sower
Crush two and one-half pounds of currants and pitted cherries, add two pounds of seeded raisins, the yellow peel of four oranges chopped fine, and three pounds of sugar. Cook gently till the fruit is a marmalade, adding a little water if needed; add the juice of the oranges just before the marmalade is ready to leave the stove. Cook ten minutes after putting in the juice.
Miss E. Asch
Two quarts cranberries. Soak over night, then take water to cover; boil and strain; to each pint of juice one pound of sugar, let boil down, put in wet moulds, and let stand twenty-four hours.
Miss Ray Mayer
Take two teaspoons of whole cloves, one tablespoon of allspice, one tablespoon of cinnamon. Crush them slightly and boil one minute in a quart of vinegar and a pint of sugar mixed. Take a fine variety of pear, halve, take out seeds, boil in water until tender, finish the cooking in the spiced syrup, cooking not too soft. Place in small stone jars and cover well with syrup. Tie a cover over the jar. Spiced peaches are made the same, except do not cook first in water. The syrup will cook them sufficiently.
Mrs. B. B. L.
Scald the chestnuts. Heat a little goose-grease, put in the chestnuts with a few prunes and an onion, a little cinnamon, considerable water, and let boil until tender, then stir in a little sugar, flour, and vinegar, and let boil.
Miss Ray Mayer
One quart best alcohol, equal amount fruit and sugar; that is, one pineapple cut in small pieces, four large oranges, four lemons (both peeled). These cut into slices or small pieces; weigh, and the same amount of sugar, add alcohol. Uncooked other fruits, such as strawberries, cherries (pitted), plums, apricots, peaches, may be added; always use as much fruit as sugar. Put in a large stone jar. Mix as different fruits are added. By Christmas it will be fine. This is fine added to grape-fruit during the winter, and as a rich dessert served over ice-cream.
E. L.