How To Sweet-Pickle Fruit And Berries (Mrs. Lincoln)

Eight pounds of fruit, four pounds of best brown sugar, one quart of best vinegar, one cup of mixed whole spices, stick cinnamon, cassia buds, allspice and cloves, less of the latter than of the former. Tie the spices in a bag and boil with the vinegar and sugar. Skim well, then add the fruit. Cook till the fruit is clear. Remove carefully from the syrup and put in a jar or a crock. Boil the syrup down nice and thick and pour over the fruit. Seal.

Peaches

Scald to remove the skins, leave them whole, cook without breaking. Do not stick with cloves.

Pears

Pare them, leave them whole with the stem on.

Cucumbers, Watermelon And Cantaloupe

Pare them, remove the soft part from inside, cut in pieces to serve. Cook in boiling water for ten minutes, drain and cook in the hot syrup till clear and tender.

Pineapple

Pare, remove the eyes, cut in serving pieces or slices and cook in the syrup till clear.

Currants, Grapes And All Berries

Remove from the stems, wash and cook in the syrup until they form the consistency of jam. Prepare the grapes for the syrup, as given for preserving.

Pickled Walnuts (Boston Cooking School)

Take the walnuts when they are well filled put and tender, pierce each one with a strong needle three or four times and lay them in a brine which completely dissolves its salts, changing for fresh every day for nine days, then spread the nuts in the air until they become black. Put them in crocks and pour over them this mixture, boiling hot: A gallon of vinegar, an ounce each of ginger root, allspice, mace and whole cloves, and two ounces of peppercorns, boil all together for ten minutes. Cover, pressing the nuts under the vinegar with a plate. Let them stand six weeks before using.

Apple Chutney (Boston Cooking School)

Pare and core a dozen sour apples, peel a mild onion and seed one cup of raisins, chop the apples, onions, raisins and three green peppers very fine, add one pint of cider vinegar, half a cup of currant jelly and let simmer an hour. Then add two cups of sugar, the juice of four lemons, one tablespoonful of ground ginger and a tablespoonful of salt, and cook another hour, stirring almost constantly. Store as canned fruit.

Ginger Apple

Five pounds of sour apples chopped fine, three pounds brown sugar, one ounce ground white ginger root, one cup of water. Cook slowly three or four hours or till transparent.

Uncooked Pickles

Use medium-sized pickles, cut in slices one-fourth inch thick; pack them in quart jars, with three medium-sized onions sliced very thin, and one hot red pepper to each jar; add one tablespoonful of salt and fill up with water. Add one-half teaspoonful of pulverized alum. Let stand over night, then drain off the water and rinse. Fill the jars full of the pickles, and add two tablespoonfuls of olive oil and fill with a good, sharp vinegar. Seal.