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Classic
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page 168
SPICED CURRANTS.
Seven pounds of fruit, four pounds of sugar, one pint of good cider vinegar, one
tablespoonful of ground cinnamon, one teaspoonful of cloves. Put into a kettle
and boil until the fruit is soft; then skim out the fruit, putting it on dishes
until the syrup is boiled down thick. Turn the fruit back into the syrup again,
so as to heat it all through; then seal it hot in glass jars, and set it in a
cool, dark place.
Any tart fruit may be put up in this way, and is considered a very good
embellishment for cold meats.
SPICED PLUMS.
Seven pounds of plums, one pint of cider vinegar, four pounds of sugar, two
tablespoonfuls of broken cinnamon bark, half as much of whole cloves and the
same of broken nutmeg; place these in a muslin bag and simmer them in a little
vinegar and water for half an hour; then add it all to the vinegar and sugar,
and bring to a boil; add the plums, and boil carefully until they are cooked
tender. Before cooking the plums they should be pierced with a darning needle
several times; this will prevent the skins bursting while cooking.
SPICED GRAPES.
Take the pulp from the grapes, preserving the skins. Boil the pulp and rub
through a colander to get out the seeds; then add the skins to the strained pulp
and boil with the sugar, vinegar and spices. To every seven pounds of grapes use
four and one-half pounds of sugar, one pint of good vinegar. Spice quite highly
with ground cloves and allspice, with a little cinnamon.
PICKLED CHERRIES.
Select sound, large cherries, as large as you can get them; to every quart of
cherries allow a large cupful of vinegar, two tablespoonfuls of sugar, a dozen
whole cloves, and half a dozen blades of mace; put the vinegar and sugar on to
heat with the spices; boil five minutes, turn out into a covered stoneware
vessel; cover and let it get perfectly cold; pack the cherries into jars, and
pour the vinegar over them when cold; cork tightly and set away; they are fit
for use almost immediately.
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