|
Classic
Cook Books
< last page | next page >
page 111
quart of vinegar, a pint of sugar with a tablespoonful of cinnamon, mace, and
cloves each; boil half an hour, and pour on the figs boiling hot. Repeat the
boiling next day, and bottle up and seal for future use.
SWEET PLUM PICKLE
Take eight pounds of fruit, four pounds of sugar, two quarts of vinegar, one
ounce of cinnamon and one of cloves. Boil the vinegar, sugar and spices
together; skim it carefully and pour it boiling on the fruit; pour it off, and
skim and scald each day for three days; it will then be fit for use. If for
putting away, scald it the fourth time and cork up tightly. Plums prepared in
this way are superior to the old way, with sugar alone.
GREEN TOMATO SWEET PICKLE
Slice tomatoes until you have seven pounds, sprinkle them with salt, and let
them stand twenty-four hours. Then soak them for the same length of time in
fresh water to get the brine from them. When drained off and ready, allow four
and a half pounds of sugar, one ounce of cinnamon, one ounce of cloves, and
enough vinegar to cover them. Boil the compound together and pour it over the
tomatoes; let them stand twenty-four hours, then bring all to a boil, and tie
away in jars, and keep in a cool place away from the light.
CANTALOUPE SWEET PICKLE
Take a ripe cantaloupe, quarter it, remove the seeds and cut it into pieces an
inch square. Put the cut pieces in a stone crock, and pour on scalding vinegar;
when it cools heat it again, and return it to the cantaloupe.
< last page | next page >
Classic
Cook Books
|
