This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
Pickling is preserving in any salt or acid liquor.
7 lbs. currants 5 lbs. brown sugar
3 tablespoons cinnamon 3 tablespoons clove
1 pint vinegar
Pick over currants, wash, drain, and remove stems. Put in a preserving kettle, add sugar, vinegar, and spices tied in a piece of muslin. Heat to boiling-point, and cook slowly one and one-half hours. Store in a stone jar and keep in a cool place. Spiced currants are a delicious accompaniment to cold meat.
1/2 peck peaches 2 lbs. brown sugar
1 pint vinegar
1 oz. stick cinnamon
Boil sugar, vinegar, and cinnamon twenty minutes. Dip peaches quickly in hot water, then rub off the fur with a towel. Stick each peach with four cloves. Put into syrup, and cook until soft, using one-half peaches at a time.
Follow recipe for Sweet Pickled Peaches, using pears in place of peaches.
1 cup chopped cold cooked beets 3 tablespoons grated horseradish root
2 tablespoons lemon juice 2 teaspoons powdered sugar 1 teaspoon salt
Mix ingredients in order given. Canned beets may be used in place of fresh ones, and bottled horseradish if of strong flavor and well drained. This is delicious served with cold meat or fish.
1 1/2 cups chopped celery 4 teaspoons powdered sugar
1 teaspoon salt
1/2 teaspoon mustard
1/4 cup vinegar
Mix ingredients 111 order given. Cover and let stand in a cold place one and one-half hours. Drain off the liquid before serving. When preparing celery include some of the small tender leaves.
1 onion
1 large green pepper 1 large bunch celery 2 1/2 cups canned or fresh tomatoes finely chopped
1 tablespoon salt
2 tablespoons sugar 2 allspice berries
2/3 cup vinegar
Mix ingredients, heat gradually to the boiling-point, and cook slowly one and one-half hours. Cayenne or mustard may be added if liked more highly seasoned,
12 medium-sized ripe tomatoes 1 pepper, finely chopped 1 onion, finely chopped
2 cups vinegar
3 tablespoons sugar
1 tablespoon salt 2 teaspoons clove 2 teaspoons cinnamon 2 teaspoons allspice 2 teaspoons grated nutmeg
Peel tomatoes and slice. Put in a preserving kettle with remaining ingredients. Heat gradually to boiling-point, and cook slowly two and one-half hours.
3 pints tomatoes, peeled and chopped 1 cup chopped celery
4 tablespoons chopped red pepper 4 tablespoons chopped onion
4 tablespoons salt
6 tablespoons sugar
6 tablespoons mustard seed
1/2 teaspoon clove
1/2 teaspoon cinnamon
1 teaspoon grated nutmeg
2 cups vinegar
Mix ingredients in order given. Put in a stone jar and cover. This uncooked mixture must stand a week before using, but may be kept a year.
 
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