Ebook - Recipes Tried And True (1894 Cookbook).txt

Six quarts berries, nine pounds sugar, one pint vinegar, one

tablespoonful each of cloves, cinnamon, and allspice. One-half the

vinegar put on berries at first. When nearly done, strain, and add

rest of the vinegar, and spices. Boil three or four hours.

SPICED GRAPES. MRS. G. A. LIVINGSTON.

One pound of fruit, one-half pound of sugar, one pint of vinegar, two

teaspoonfuls of cinnamon, two teaspoonfuls of cloves, one teaspoonful

of allspice. Cook pulp and skins separately.

PICKLED PEARS. MRS. F. E. BLAKE.

To one gallon of moderately strong vinegar, add a small handful of

cloves (not ground), several sticks of cinnamon, sugar enough to make

vinegar quite sweet. Take small pears, and with a small pointed knife

remove all blemishes, but do not pare them. Put vinegar on the stove.

When it comes to a boil, fill kettle as full of pears as will boil;

set on back of stove, and boil slowly for three and one-half hours;

fill your cans, and seal while very hot.

ROSA'S SWEET PICKLE.

Nine pounds peaches, three pounds sugar, three quarts good cider

vinegar. Peel the peaches; then put them with the sugar and vinegar

in a porcelain lined kettle; cook for five to ten minutes; put two

cloves in each peach; add a little whole allspice.

SPICED GRAPES. MRS. ELIZA CORWIN, MT. GILEAD, OHIO.

Wash the bunches carefully. Use two or three gallon jars. Put a

thick layer of brown sugar on bottom of jar; then a layer of bunches

of grapes; sprinkle on a few whole cloves, allspice, and stick

cinnamon. Alternate layers of sugar and grapes as above until jar is

full. Turn plate on top; put on weight; tie cloth closely over top;

put in cool place. The grapes are nice served with cold meats. The

syrup can be used for cake, puddings, mince pies, etc. Towards

spring, strain all that is left in the jar through a flannel cloth;

bottle it, and use through summer; use for dysentery. A few spoonfuls

in ice water makes a pleasant drink for hot days.

SPICED GOOSEBERRIES. MRS. C. C. CAMPBELL.

Six quarts berries, nine pounds sugar. Cook one and one-half hours;

then add one pint vinegar, one teaspoonful cloves, one tablespoonful

cinnamon, one tablespoonful allspice.

CHILI SAUCE. MRS. M. E. WRIGHT.

Twenty-four ripe tomatoes, eight onions, twelve green peppers, four

tablespoons salt, eight tablespoons sugar, two tablespoons cinnamon,

two tablespoons ginger, one tablespoon cloves, four teacups vinegar;

boil slowly two hours.

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