Sweet Pickle - Plums, Pears, Peaches, or other Fruits+

7 lbs. fruit, pared. 4 " white sugar. 1 pint strong vinegar. Mace, cinnamon, and cloves.

Pare peaches and pears; prick plums and damsons, tomatoes, "globes" or husk-tomatoes (otherwise known as ground-plums). Put into the kettle with alternate layers of sugar. Heat slowly to a boil; add the vinegar and spice; boil five minutes; take out the fruit with a perforated skimmer and spread upon dishes to cool. Boil the syrup thick; pack the fruit in glass jars, and pour the syrup on boiling hot.

Examine every few days for the first month, and should it show signs of fermenting set the jars (uncovered) in a kettle of water, and heat until the contents are scalding.

Husk-tomatoes - a fruit which looks like a hybrid between the tomato and plum - are particularly nice put up in this way.

Pickled Peaches

10 lbs. fruit - pared.

4 1/2 " sugar.

1 quart vinegar. Mace, cinnamon, and cloves to taste.

Lay the peaches in the sugar for an hour; drain off every drop of syrup, and put over the fire with about a cup of water. Boil until the scum ceases to rise. Skim; put in the fruit and boil five minutes. Take out the peaches with a perforated skimmer, and spread upon dishes to cool. Add the vinegar and spices to the syrup. Boil fifteen minutes longer, and pour over the fruit in glass jars.

Pickled Peaches (unpeeled.)

Rub the fur off with a coarse cloth, and prick each peach with a fork. Heat in just enough water to cover them until they almost boil; take them out, and add to the water sugar in the following proportions: - For every 7 lbs. of fruit

3 lbs. of sugar. Boil fifteen minutes; skim, and add - 3 pints of vinegar.

1 tablespoonful (each) of allspice, mace, and cinnamon. 1 teaspoonful celery-seed. 1 cloves.

Put the spices in thin muslin bags. Boil all together ten minutes, then put in the fruit, and boil until they can be pierced with a straw. Take out the fruit with a skimmer, and spread upon dishes to cool. Boil the syrup until thick, pack the peaches in glass jars, and pour this over them scalding hot.

You may pickle pears in the same way without peeling.

Pickled Cherries+

Morella, or large red tart cherries, as fresh as you can get them. To every quart allow a large cup of vinegar and two tablespoonfuls of sugar, with a dozen whole cloves and half a dozen blades of mace.

Put the vinegar and sugar on to heat with the spices. Boil five minutes; turn out into a covered stoneware vessel, cover, and let it get perfectly cold. Strain out the spices, fill small jars three-quarters of the way to the top with fruit, and pour the cold vinegar over them. Cork or cover tightly. Leave the stems on the cherries.

Picklette+

4 large crisp cabbages, chopped fine.

1 quart onions, chopped fine.

2 quarts of vinegar, or enough to cover the cabbage. 2 lbs. brown sugar.

2 tablespoonfuls ground mustard.

2 " black pepper.

2 " cinnamon.

2 " turmeric.

2 " celery-seed.

1 " allspice.

1 " mace.

1 " alum, pulverized.

Pack the cabbage and onions in alternate layers, with a little salt between them. Let them stand until next day. Then scald the vinegar, sugar, and spices together, and pour over the cabbage and onion. Do this three mornings in succession. On the fourth, put all together over the fire and heat to a boil. Let them boil five minutes. When cold, pack in small jars.

It is fit for use as soon as cool, but keeps well.