General Remarks.

To make sweet pickles and retain the desired richness and preserve them for winter use, it is best to reheat the fruit and sirup a second and sometimes a third time. This is mentioned in the recipes, but some cooks disregard details, thinking them superfluous, but if the second cooking is not observed the fruit may begin to mold after a few weeks; at any rate it will not be as rich nor have so good a flavor. If more acid pickles are preferred, cook the fruit until quite done the first time, and can while hot, according to canning formula Method No. 1 (p. 7).

The other miscellaneous recipes in this division need no special explanation, as explicit directions accompany each.

Brandied Fruit

Method. Pears, peaches, plums, or apples can be brandied. Use the same recipes as for sweet pickled peaches. When cooking the sirup the second time add four tablespoons of brandy and one half cup of sugar to each cup of sirup, then proceed as directed for pickled fruit. Cook the brandied sirup down pretty well to form a heavy sirup. Some recommend laying the prepared fruit in the brandy for several hours before the second cooking, and using no extra sugar.

Green Plum Conserve

Proportions. One and one half pounds of stoned tart green plums; one and one half pounds of sugar; one cup of bleached seedless raisins; one quarter pound of shelled walnuts; grated rind and juice of one lemon; water as needed.

Method. Add grated lemon rind directly to rest of ingredients; then proceed as directed for Blue Plum Conserve.

Pineapple Honey

Method. When preparing pineapple for the table or for canning, use any of the parts that are unsightly, cut into small slivers and cover with water. Boil until tender, then strain through a fine sieve. Measure, and add an equal amount of sugar; boil fifteen minutes, then pour into scalded glasses or bottles. When cold, 6eal. This is a fine addition to desserts and cooling drinks, or a soothing remedy for sore throat.

Seeding Currants

Method. Use either a toothpick or a tiny bent new hairpin to extract the seeds. This is a slow process and scarcely worth the trouble except to secure a few glasses for state occasions.