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Classic
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page 235
done. By cooking pears so much longer at first they do not need to be boiled so
frequently, but they must be watched carefully until finished, and if perfectly
done, will keep two or more years.
Apple pickles may be made in the same way, taking care to select such as will
not lose shape in boiling.
EUCHERED PLUMS.
Nine pounds blue plums, six pounds sugar, two quarts vinegar, one ounce
cinnamon; boil vinegar, sugar and spice together, pour over plums, draw off next
morning and boil, pour back on plums, repeat the boiling five mornings, the last
time boiling the fruit about twenty minutes.--Mrs. Capt. W. B. Brown, Washington
City.
PICKLED RAISINS.
Leave two pounds raisins on stem, add one pint vinegar and half pound sugar;
simmer over a slow fire half an hour.--Mrs. H. C. H.
STRAWBERRY PICKLES.
Place strawberries in bottom of jar, add a layer of cinnamon and cloves, then
berries, and so on; pour over it a syrupmade of two coffee-cups cider vinegar,
and three pints sugar, boiled about five minutes; let stand twenty-four hours,
pour off syrup, boil, pour over berries, and let stand as before, then boil
berries and syrup slowly for twenty-five minutes; put in jars and cover. The
above is for six quarts of berries.
Pine-apples can be made in same way, allowing six and a half pounds of fruit to
above proportions.--Mrs. T. W. Jones, Charleston, S. C.
SWEET PICKLE.
Take eight pounds of green tomatoes and chop fine, add four pounds brown sugar
and boil down three hours, add a quart of vinegar, a tea-spoon each of mace,
cinnamon and cloves, and boil about fifteen minutes; let cool and put into jars
or other vessel. Try this recipe once and you will try it again.--Mrs. W. A.
Croffut, New York City.
WATERMELON PICKLE.
Pare off very carefully the green part of the rind of a good, ripe watermelon,
trim off the red core, cut in pieces one or two inches
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