PICKLES AND PRESERVKS

Berries and clierries, and plums and pears ;

Pickles and ketchup, and tart affairs. *

Apple Pickle. — ^Two quaits vinegar, one quart sugar, one teaspoon- fttl each, clove and cinnamon. Stew the sweet apples till soft in the liq- uid, and then pour it over thein. This is for a gallon of pickles. — Mrs, H,

Blackberry Jam. — Three-fourths pound sugar to every pound of berries. Make a syrup of sugar, quite thick. Mash the berries well and add to the syrup. Boil from ten to fifteen minutes. — Mrs, Geo, Bossiter,

Chili Sauce. — Three green peppers, one large onion chopped fine, nine large ripe tomatoes, two teacups vinegar, one tablespoouful salt, two tablespc onfuls sugar, one teaspoonf ul each, ground allspice, cloves and ginger. Mix all together, and boil one hoxxv.—Mrs, H, H. Dutton,

Crab-Apple Pickles.— Seven pounds apples, four pounds sugar. Steam the apples till the skin peels, then dissolve the sugar in one pint vinegar. Add one-half ounce cloves, one-half ounce cinnamon. Drop the apples in and let them come to a boil, then take off.

Cranberry Sauce. — Two quarts cranberiies covered with cold wa- ter and brought to a boiling heat. Add two pints white sugar, and cook till it boils. Remove from the stove, and cool slowly. This may be strained or not. Do not stir. — Mrs, P, P, Coburn,

Cucumber Pickles. — Cucumbers sufiicient to fill a four gallon jar. Pour boiling water over them, cover closely, and let stand until cold. Turn the water off, and cover them with a weak cold brine for twenty- four hours. Take from this and put on boiling hot, equal quantities of vinegar and water with two ounces of alum dissolved in it. Let this stand one week in a cool place covered with cloth and weight. Then i-inse the cucumbers in cold water and drain. Take pure cider vinegar, with three pounds sugar, one ounce each pepper, cloves, mustard seed and allspice, two ounces cinnamon, a few blades of mace, rind of one lemon chopped, one cup sliced horseradish, one cup nasturtium seeds. Scald all this together in the vinegar, and pour boiling hot over the cu- cumbers. Keep (dosely covered with cloth, and weight on them. If the vinegai* is pure this receipt will preserve the pickles two years or more. — Mrs, Geo. Judkins,

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, Currant Ketchup. — Five poundB currants, three pounds brown su- gar, one pint vinegar, pepper, mustard, cinnamon and salt to taste. Boil one hour. — Miss M. E, Whitcomh,

German Mustard Pickle. — Pare, core, cut in strips about an inch wide, ripe cucumbers. Putin jar and sprinkle each layer with salt. Let stand over night. Pour off, wipe dry, place in jar and sprinkle each layer liberally with white mustard seed. Add a handful or more of seed to \inegar. Boil up, skim and pour on hot. Pour off this vinegar, feoil up and put on while hot, three times in all.— 3frs. James Piper,

Ginger Apple. — Five pounds sour apples chopped fine, three pounds brown sugar, one ounce ground white ginger root, one-half pint water. Cook slowly three or four hours, or until it is a transparent mass.— itfr«. J. W. Jewett.

Grape Ketchu p. — Take five pounds grapes, boil and strain. Add two and one-half pounds sugar, one pint vinegar, one tablespoonful each cinnamon, cloves, allspice and pepper, a little salt. Boil until thick. —Mrs. E, E, Warner,

Green Cucumber Pickles. — After picking the cucumbers let them wilt twenty-four hours. Scald in a weak brine three mornings. Scald the same in weak vinegar three mornings, then put them into cold vinegar. When the jar is full, to every gallon of pickles put one onion, one green pepper, one cup white sugar, one cup raisins, spice of all kinds, and a little horseradish. — Miss Addie Bossiter,

Green Tomato Pickles.— Slice one peck green tomatoes, thorough- ly mix in one cup salt, and let stand over night. In the morning let them drain, ahd then cook^in vinegar, until you can prick them through with a straw. Place in a jar with whole cloves, cinnamon and mustard between the layers. Take fresh vinegar enough to cover, add one cup sugar, one cup grated horseradish, and five peppers chopped very fine. Scald and turn over the tomatoes. — Cupola Farm.

Piccalilli. — Take one peck green tomatoes. Slice them thin, sprin- kle them with salt and let them stand twelve hours. Rinse them with water to get out the salt. Slice six peppers and chop fine, then add weak vinegar and boil twenty minutes, then skim it out and add fresh vinegai* with spices, two tablespoonfuls whole allspice, half a tumbler white mustard seed, horseradish, one teacup sugar, two quarts vinegar. — Mrs. Geo. Bossiter.

Preserved Peaches. — Take ripe peaches, pare, stone and quarter them. To six pounds peaches add three pounds sugar. Strew the su- gar over the peaches. Set them away in a covered vessel. Next morn-

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in^ put them in porcelain kettle. Boil slowly one and three-fourths hours. Skim welL— Mrs, J, Bounsevel,

Quince Preserves. — Pare and quarter the quinces. Put them in preserving kettle and cover them with -^ater. Boil till tender. Skim out the fruit. Boil the water down to one-half the quantity. Weigh the fruit. Add one pound sugar to water (to one pound fruit), and boil to a syrup. Put in fruit and simmer one-half hour.

Ra<K)lt Pickle. — Two gallons cabbage cut coarse, one gallon green sliced tomatoes, one dozen onions sliced, one ounce celery seed, one ounce whole pepper, one-half ounce cloves, one-fourth pound white mus- tard seed, one gill salt, one pound sugar, one gallon vinegar. Boil all together, and bottle air tight.— itfr«. D. C, Babcock.

Receipt for Any Kind of Fruit or Berries. — Seven pounds fruit, three pounds sugar, one quart vinegar, whole cloves and cinnamon boil- ed with syrup. The fruit is to be cooked in the liquid, carefully drained out, then boil the syrup down as much as yoa wish, having enough to cover the fruit or berries. — Mrs. Geo, Bossiter,

Ripe Cucumber Sauce.— Thirty-six ripe cucumbers (not too ripe) and four white onions chopped line, one teacup fine salt mixed i^ith it. Drain on a sieve eight hours. Add one cup whole pepper, and one cup black mustard seec}. Place in a wide-mouthed bottle, not too full, and cover with cider vinegar. Cork tight. It is improved by fresh vinegar, after a few weeks. The summer flavor of the cucumbers is preserved in this sauce.— itfr«. O. F, B, Waite,

Ripe Tomato Pickles. — Scald lightly, remove the skin and nearly split them through the middle, stick a clove in each one. Place them in ajar, and pour over common molasses sufficient with the juice to nearly cover. Put a cloth over them, pressing them down under the liquor every day for a few days,— Mrs, H. W, Parker,

Spiced Blackberries. — Three pounds berries, one pound sugar, one pint vinegar, spices of all kinds, a good teaspoonful of each. — Miss Jones.

Spiced Crab Apple Jelly. — Four quarts apples, one ounce whole cinnamon, one ounce whole cloves, vinegar to cover. Cook till soft. Strain, then add one pound sugar to one pint juice. Boil twenty minutes.

Spiced Currants. — Seven pounds currants, four pounds sugar, one pint vinegar, one tablespoonful each cinnamon and cloves. Boil two Y\o\XY%,—:Mrs. B\ish Chellis.

Spiced Grapes. — Four pounds grapes, steamed and strained, two pounds sugar, one teaspoonful allspice, one and one-half teaspoonfuls

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each cinnamon and ground cloves, two-thirds pint vinegar. Boil five minutes. — Mrs, D, C. Bahcock,

Spiced Peaches. — Three pounds sugar, seven pounds fruit, one pint vinegar, one ounce cinnamon, one ounce cloves, a little mace. Tie spice in a bag. Pare and cut the fruit, and put in a stone jar. Boil the vine- gar, sugar and spice together and pour over the fruit. Boil syrup four times and pour over the fruit, and the fifth morning scald all together, and if you think the syrup not quite thick enough after the fruit is scald- ed, take it out and boil the syrup a little longer. — Mrs. D. C, Babcock,

Spiced Pear. — ^ITiree pounds sugar, a goblet vinegar, to nine pounds pear. Boil two tablespoonfuls whole cloves, cinnamon, allspice and ginger. Put in a bag in a quart of water twenty minutes, then add sugar and vinegar. When this boils put in fruit, and let it simmer until the pear can be pierced with a straw. Take out the fruit, and when the syr- up thickens pour it over the same. — Mrs, C, P, Bossiter,

Sweet Cucumber Pickles.— Select large seed cucumbers, pare, and cut in sti-ips or squares. Remove the seeds, and wash thoroughly, then soak four days in salt and water, changing it every day. Soak the cu- cumbers in alum water one day, and drain over night. For seven pounds cucumbers take three pounds sugar, one ounce cinnamon, two ounces cloves, one quart vinegar. Boil together fifteen minutes, then remove from the fire. — Miss Band.

Sweet Pickled Peaches. — Rub the peaches with a coarse towel, then stick eight or ten cloves in each peach. Boil in syrup until tender, then take out, and to a quart of syrup add one gill vinegar, and pour over the peaches. Use half a pound sugar to one pound fruit, and one cup water to one poimd sugar. Cook a few peaches at a time, as many as will stay on the top of the syrup, and be sure and not add the vinegar until all the fruit has been cooked. — Mrs. M, E. D, Keith,

Tomato Ketchup. — Eight quarts strained tomatoes, two tablespoon- fuls black pepper, six tablespoonfuls salt, four tablespoonfuls mustard, one each of cloves and ginger, one quart vinegar, one-half cup brown sugar. Boil very slowly until it is reduced nearly one-half. Then bottle. — Mrs. Melvin Nbtt,

Tomato Sauce. — Twenty-four ripe tomatoes. Boil two hours, then add one quart vinegar and two onions, six small red peppers chopped fine. Then boil one hour more. Add one tablespoouful salt, one dessert spoonful each cinnamon, allspice and ginger, one cup sugar. — Mrs. Geo. Bossiter.

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Puddings large, and puddings small, Big plum puddings for you all.

Apple Pudding. — ^Make a batter somewhat thinner than cake, of two eggs, one-half cup sugar, a little piece of butter, not quite a cup of milk, two small teaspoonfuls baking powder, little salt. Pare and slice six apples, and put them in the bottom of your pudding dish. Pour the batter over it, and steam two hours. Sauce : One cup sugar, one-half cup butter, beat to a cream, then add yolk of one egg and mix, then add one tablespoonful boiling water. Flavor. Then beat the white of the egg and stir in lightly. — Mrs. John Blanchard,

Apple Dumplings. — One cup sour cream to two cups buttermilk, one- half teaspoonful soda, a pinch of salt. M^ke with these a light dough, roll and cut it as for biscuits, then roll the biscuits as for piecrust. Have your apples quartered and steamed until tender. Place them on dough, sugar and spices, then gather the edge together. Press and tuck in firm- ly. Roll in the hand to shape them, lay them smooth side up in a pan. Moisten over the top with feweet cream or melted butter. Bake a Jiice brown, and eat with cream and sugar flavored with lemon. They are very good made of dried apples stewed, sugared and spiced.

Apple Sago Pudding. — Soak one and one-half cupfuls sago or tap- ioca in two quarts water about two hours. Pare and quarter one quart apples, and place in a large dish. Season the sago and water with salt, nutmeg and a very little sugar. Pour upon the apples and bake two hours. Serve witti sugar and cream. — Miss M. E, Whitcomh.

Baked Indian Pudding, No. l.—Take two quarts milk and scald two-thirds of it, and stir in ten tablespoonful s Indian meal. T^et it get (|uite cool, and then add one cup molasses and one-half cup sugar. Add salt and spice to taste, then add the rest of the milk cold. Bake in a slow oven three hours. The cold milk makes the whey. — Mrs. John W. Jewell.

Baked Indian Pudding, No. 2. — One cup Indian meal, one cup^uet chopped fine, one cup molasses, one egg. one teaspoonful salt, one-half teaspoonful each ginger and cinnamon. Mix these ingredients well to- gether, and stir into one quart boiling milk, letting it cook until it thick-

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6H0ieE eeNFEexieNs,

'^ Peifunies, Sponges, Ohaiiiois Skins, ^