2 tablespoons cinnamon.
2 tablespoons cloves. 1 cup vinegar.
Let simmer 15 minutes. Seal up.
1 pint good vinegar.
2 tablespoons ground cinnamon 1 tablespoon each ground cloves and allspice.
1/2 teaspoon salt.
1 teaspoon black pepper.
Boil fast 1 hour, cool, and bottle tight.
Pass through a colander 4 quarts stewed berries. To the pulp add 1 1/2 pints vinegar, 1 tablespoon each of cloves, cinnamon, and allspice, and 3 pounds sugar. Stir 10 or 15 minutes. Common red plums are nice this way.
Take large green cucumbers, peel them, put in cold water for an hour or two, then grate on a coarse grater into a sieve. When the pulp has drained well, put it into bottles or jars § full, fill up with vinegar, and seal. If the pulp is not drained, it will weaken the vinegar so it will not keep.
Fifty large, red, bell peppers, seed and all. Add 1 pint vinegar. Boil till you can put it through a sieve. Add another pint of vinegar, 2 spoons of sugar, 1 teaspoon each of cloves, mace, spice, and salt; onion, if liked. The spices may be omitted. Boil all together until thick.
Mrs. Monroe Heath, Chicago.
Select good ripe tomatoes. Scald and strain through a coarse sieve, to remove seeds and skins; then add to each gallon, when cold, 3 tablespoons of salt, 2 of ground mustard, 1 of black pepper, 1/2 of cayenne pepper, 1 of ground allspice, 1/2 of cloves, 1 pint of cider or white wine vinegar. Simmer slowly 4 hours. Bottle and cork tight.
Mrs. L. S. Hodge.
One bushel ripe tomatoes, boil until soft, and strain through a sieve. Add 2 quarts vinegar, 1 cup salt, 1 ounce cayenne pepper, 5 heads garlic, skinned and parted, 2 ounces whole cloves, 4 ounces whole allspice, and 3 teaspoons whole black pepper. Mix and boil 3 hours. Bottle without straining. The tomatoes will keep their own color if the spices are put in whole.
1 peck green tomatoes.
6 red peppers, or 1 teaspoon cayenne.
4 tablespoons salt.
4 tablespoons black pepper.
1 tablespoon mustard.
1 tablespoon ground cloves.
1 tablespoon allspice.
2 quarts good vinegar.
Cook the tomatoes and peppers in vinegar till soft. Strain, add spices, and boil slowly 5 hours. Let cool, put in bottles, and seal.
Allow a pint of salt to a peck of fresh mushrooms. Sprinkle the salt over them in layers and let stand for 12 hours. Mash fine and put through a sieve'. To each quart add a tablespoon of whole peppercorns. Boil closely covered for about 3 hours. The better way is to put into a covered jar and set it into a vessel of boiling water. Then turn into a stewpan and let simmer half an hour. Pour into a jug and let stand in a cool place until the following day. Then pour into another jug. Do not pour out the sediment. Cork and seal. If allspice and mace are liked, the proportion is 1/2 ounce of spice and 2 blades of mace.
One hundred young, tender walnuts. Prick and put into a jar with water to cover, and a cup of salt. Stir twice a day for 2 weeks. Drain the liquor into, a kettle. Cover the walnuts with boiling vinegar, mash to a pulp, and put through a colander into the kettle. For every quart of this take 2 ounces each of white pepper and ginger, I each of cloves and grated nutmeg, a pinch of cayenne, a small onion minced fine, and a teaspoon of celery seed tied in muslin. Boil altogether for 1 hour. Bottle when cold.
Mrs. W. F. Van Bergen, Oak Park, Ill.
5 pounds currants.
3 pounds B sugar. 1 pint vinegar.
I tablespoon each salt, cloves, allspice, and cinnamon.
Boil the sugar, spices, and vinegar together 10 minutes. Add the currants, crushed, and boil hard 20 minutes.
1 peck peaches. 2 quarts vinegar.
4 pounds sugar. 3 nutmegs.
1 tablespoon each cloves and cinnamon.
Pare the peaches and place in layers in a jar with the spices. Boil sugar and vinegar together and pour over, 3 days in succession, and on the fourth day boil all together 20 minutes.