Pickled Carrots (German Style)

Take small, tender carrots. Scrape and rub off the skin. Parboil in salted water, not too much, or they will not keep their shape. Drain and put in a jar. Boil vinegar enough to carry them. Pour on and let remain twenty-four hours. Drain off and scald again. Put a bay leaf, and 3 or 4 cloves in with the carrots. Add a little salkt to the boiling vinegar, and pour over the carrots. If wished to keep a long time, seal up with egg-paper. They are very ornamental, especially when served with the pickled beets given below.

Beet Pickles (French Style)

Cook the beets until tender, and cut in pieces of an even size. Boil vinegar enough to cover them, together with a blade of mace, a piece of ginger-root, and a piece of horse-radish, and pour over the beets boiling hot, when cold, cork up. If to be kept long, seal hot with egg-paper.

Cold sliced beets may be kept at least two months, by slicing a little horse-radish in the vinegar. A little white sugar may also be added.

Sweet Pickles. Pickled Peaches

6 pounds of peaches, 8 pounds of sugar 1 pint of vinegar. Rub the peaches with a coarse towel. Stick 3 or 4 cloves into each one. Boil the vinegar and sugar together, with 2 or 3 sticks of broken cinnamon. When boiling, drop in a few peaches at a time. When tender put them in jars. Repeat this until all are cooked. Let the syrup boil up once or twice; pour it over them boiling hot. If cloves are not used, prick each peach several times with a fork. Some cooks pare the peaches.

Spiced Peaches

Pare the peaches with a very sharp knife. To 8 pounds of the fruit, take 4 pounds of the best brown sugar, 1 quart of eider vinegar, 1 cupful of mixed spices (whole) cassia buds, cloves, stick cinnamon, mace and allspice. Tie the spices in a bag, and boil with the vinegar and sugar. Skim. Pack the fruit in a jar, and pour the boiling syrup over it. Repeat this for two mornings, unless the peaches are hard, when they should be boiled in the syrup three minutes. They can be canned, but will keep in a jar. Leave the bag of spices in the syrup. Pickled apples improve by keeping.

Peach Mangoes

Take sound, ripe, free-stone peaches. Wipe, split and remove the pits. Fill the cavities with finely chopped tomatoes, grated horse-radish, and mustard seed. Put the halves together, tie each one. Pack in jars and cover with a boiling syrup, made of 2 pounds of brown sugar to 1 quart of vinegar. Seal at once. Very excellent.

Pickled Pears

6 pounds of fruit, 8 pounds of sugar, 1 quart of vinegar, 1 tablespoonful each of allspice, mace and cinnamon. Stick 4 or 5 cloves in each pear. Tie the spices in a thin cloth. Boil with the sugar and vinegar, skim and add the pears. Cook slowly until they can be pierced with a straw. Pack the fruit in glass jars. Let the syrup boil five minutes, and turn it over them boiling hot. In a few days heat the vinegar over, and turn upon the pears again. Do not pare them. Remove the stem and blossom end only.