3 lbs. ripe apricots. 6 lemons. 3 lbs. (6 cups) sugar.
Peel and stone the apricots, then put them into a large earthenware dish, add the sugar, the grated rinds, pulp and strained juice of the lemons. Let stand over night, then turn into a preserving pan, add enough water to cover, and cook until smooth and thick over a slow fire.
Rub through a sieve and seal while hot.
Blackberries. Sugar. Cinnamon. Allspice. Cloves. Brandy.
Wash the blackberries well, put them in a clean saucepan and let them heat thoroughly, stirring often, but do not allow to boil. Do not add any water. Strain, measure the juice, and to every quart add one pound of sugar; put on the stove, add two inches of cinnamon stick, one teaspoonful of cloves and one teaspoonful of allspice tied in a muslin bag. Boil for thirty minutes, allow to become cold, and add one pint of the best brandy to every quart of syrup.
Bottle and seal tightly.
1 pint (2 cups) vinegar. 1/4 oz. red pepper. 1 garlic dove. 1 1/2 tablespoonfuls soy. 3 chopped boned anchovies. 1 1/2 tablespoonfuls walnut or mushroom catchup.
Chop the clove of garlic and put it into a large wide-mouthed bottle, add the anchovies, red pepper, soy, catchup and vinegar.
Let the mixture stand for one month, shaking frequently, then strain through muslin and bottle.
A dessertspoonful of this vinegar gives a delicious flavor to a pint of sauce or gravy.
1/2 lb. carraway seeds. 2 cinnamon sticks. 1 gallon brandy. Lump sugar.
Soak the seeds in the brandy, together with the cinnamon broken up. Let remain for two weeks, then strain off, and sweeten to taste with lump sugar.
Cork in bottles.
2 ozs. celery seeds. 1 tablespoonful salt. 1 1/2 pints (3 cups) vinegar.
Bruise the celery seeds in a mortar or basin, add the salt and boiling vinegar. Allow to thoroughly cool, then bottle and cork.
Put in a warm place for one month, then strain into small bottles and cork.
Another Method: Cut one pound of celery into small pieces, put into a jar and sprinkle three teaspoonfuls of salt over it, then add one pint of boiling vinegar. When it becomes cold cover the jar tightly and allow to stand for four weeks, then strain through muslin, pour into clean sterilized jars and seal.
20 red corncobs. Hot water. 4 lbs. (8 cups) brown sugar.
Select sweet and clean red corncobs with no musty flavor. Put them into a preserving kettle, add hot water to cover them and boil down to one pint of the liquid.
Strain the liquid into a pan containing the sugar and bring to boiling point. If too thick, add a little more water. Have it as near the consistency of maple syrup as possible.
Pour into bottles and cork.
Crab apples. 2 1/2 lbs. (5 cups) sugar.
Squeeze out the juice from the crab apples until you have one quart. Let stand for twenty-four hours. Put in stone jar and add the sugar; let it ferment for four weeks, or until the bubbles cease to rise, saving out enough juice to keep filling up the jar as it ferments. Then bottle.