Mrs. Azuba Mcllvain.
Ten pounds Seckel pears, 2 pounds sugar, 1 quart vinegar; 1/2 ounce mace and 1 ounce cinnamon. Boil vinegar and sugar and pour over the pears, four days in succession, with spice to taste. If other pears are used, they will require more sugar.
Take 3 pounds pears; peel and cut out the ends, leaving stems in; put into a preserving-kettle with 1 quart water, and boil until they are easily pierced by a fork. Then lay out on a dish. Add to the juice 1 1/2 pounds sugar, 1 pint vinegar, 1/2 ounce stick cinnamon, 1/4 ounce cloves, same of race-ginger. Boil all 5 minutes and skim. Put pears in and boil until the syrup thickens. Take out, put in jars, boil syrup 5 minutes longer, pour over.
Three pounds sugar, 6 1/2 pounds prepared pine-apples, 1 pint vinegar, 1/2 ounce whole cloves, 1 ounce small pieces of cinnamon. Put the peeled and sliced fruit in a jar in layers with the spices. Pour over it the scalded vinegar and sugar. Let stand 24 hours. Pour off, boil up for 5 minutes, pour over again, and let stand 24 hours more. Then boil fruit and syrup together gently 1/2 hour. Seal up.
Seven pounds fruit, 3 1/2 pounds sugar, 1 pint vinegar, 1 teaspoon whole cloves, 1/2 ounce cinnamon. Peel, quarter, and core the quinces. Boil in water only sufficient to cook them for 15 minutes, and boil very gently. Drain, and skim carefully into the syrup made of the sugar, vinegar, and spices, and already heated to simmering. Let cook gently 5 minutes and seal up.
Seven pounds fruit, 3 1/2 pounds sugar, 1 pint vinegar, 1 teaspoon whole cloves, double the quantity of stick cinnamon, broken in small pieces; 2 blades of mace may be added, if liked. Steam the fruit until a straw will pierce it. Then remove the tough skin. Boil the vinegar, sugar, and spices together for 5 minutes. Put the steamed fruit in jars and pour the hot syrup over, and seal.
Eight pounds fruit, 4 pounds sugar, 1 pint vinegar, 2 ounces stick cinnamon, 1 ounce cloves. Heat the vinegar, sugar, and spices. Steam the plums tender, then lift gently into the hot syrup, and simmer 5 minutes. Seal up.
Seven pounds tomatoes, 3 1/2 pounds sugar, 1 pint vinegar, 1/2 ounce of whole cloves, 1 ounce stick cinnamon. Steam the tomatoes until tender. Boil the vinegar, sugar, and spices 5 minutes. Lift the tomatoes gently into jars and pour the boiling syrup over, and seal.
Four pounds layer raisins left on the stems, I pound sugar, 1 quart vinegar. Simmer all together 1/2 hour. Cover in a jar.
Ten pounds berries, 4 pounds sugar, 1 pint vinegar, 1/2 ounce whole cloves, 1 ounce stick cinnamon. Heat sugar, vinegar, spices; add berries; simmer 30 minutes; put into jars and seal.
Ten pounds berries, 4 pounds sugar, 1 pint vinegar, 1/2 ounce cloves, 1/2 ounce cinnamon. Heat the vinegar, sugar, and spices in a porcelain kettle. Add the berries. Let boil gently for 15 minutes. Pour into jars and seal.
Proceed precisely as with blackberries.
Boil beets till soft. Peel and cut in fancy shapes. Boil 1 quart vinegar with 1 quart sugar and 1 teaspoon ground cloves (tied in muslin), and pour over hot.
[Any preserve can be made into a sweet pickle by adding spices and vinegar to the syrup and boiling up and pouring over the fruit.]
Peel, spice, and weigh the rhubarb. Heat it slowly in a porcelain kettle without water. When the juice flows freely, put the kettle over a direct heat, and boil for 1/2 hour. Dip out half of the juice in an earthen vessel, and keep it hot.
To the rhubarb add 1/2 pound sugar (brown will answer), 1 teaspoon cloves, and 2 of cinnamon to each pound rhubarb.
Mix thoroughly, add some of the juice if it seems too thick.
It does not need to be as thick as jam. Simmer 15 minutes; seal up hot.