Sweet and Spiced Pickles
Pickled Peaches
To seven pounds of fruit, allow three and a half pounds of sugar and one pint of vinegar, with spice to taste. Tie the spice in a bag and…
Spiced Currants
Five pounds of currants, four pounds of sugar, one pint vinegar, one tablespoonful cinnamon, one teaspoonful of cloves; boil slowly three…
Brandy Peaches
Use cling-stone white peaches. Pare them by pouring boiling hot water (a few at a time) on them. Prick each one to the stone with a silver…
Sweet Pickled Peaches
To seven pounds of peaches allow three and threequarter pounds of sugar, one quart of vinegar of medium strength, two ounces of cloves and…
Sweet Pickle of Stuffed Cucumbers
Select the large yellow cucumbers, when perfectly sound and fresh. Pare and cut off a piece about an inch in length at one end. Remove all…
Pickled Apples
Pickled apples are a delicious accompaniment to meat. An old English rule gives these directions for their preparation: Put a half ounce of…
Currant Pickle
Four quarts of currants, two pounds of brown sugar, two tablespoonfuls of cinnamon, allspice one tablespoonful, cloves one-half…
Spiced Grapes (Pulp the grapes putting)
Pulp the grapes, putting the skins into separate kettles, adding a little water to the skins. Let the skins simmer on the back of the…
Grape Conserve
Five pounds grapes, not very ripe; green ones are best; five pounds sugar, five oranges, two pounds raisins. Chop orange peel coarsely and…
Spiced Grapes (Three pounds of grapes after)
Three pounds of grapes after they are taken from the stems, pulp them and boil pulps long enough to free them from seeds. Then add the…