The Lake County star. [volume] (Chase, Mich.) 1873-current, 1877-09-27

49, xcKLRD. PLul6s~-T0 axAsy QuaxtOf
plums allow One-haIf pound of sugar,
and one pint Of best cider vinegar,
Melt the sugar In the vinegar, and put
spices Of all sorts In q fine muslin bag,
Ind boil up with the sugar and vine
ar. When the sugar and spiced vine
" boils up, put In the plums and give
sm one good boil. II you wish to
4 . the plums whole, prick thep
a needle. -"
RIPE CUCUMBER PICKLE. OR Rus
SIAN BEER.-Take large and ripe cu-
cumbers before they become soft; cut
lin rings, pare, divide In smaller pieces,
onl remove the seeds; cook the pieces
very slightly In water sailed just
enough to flavor well; drain and put
In . stone jar. Prepare q vinegar as
follows: Two pounds ofsugar to two
quarts Of vinegar; = few slices OF
onions; some cayenne-pepper; whole
allspice, whole cloves, cinnamon &C
S%GG osS soc{in pickle sad ss Sssy
much; the pieces should be Arm and
admit q silver fork with difficulty.
wHm3akea from Nm On
GRAPE JAM.--Seven pounds OF
grapes and three and q hall Of sugar.
steam the grapes, weigh and then
wash them, put M b ke ttie With about
a pint Of water, over . moderate fire,
stirring occasionally to prevent burn-
ing in forty or nifty minutes or less
the seeds viii split from the Skins !;
then rub through q c0llander, and re-
| turn to the kettle with the sugar
Boil from one to two hours, according
as It thickens; stirring 1t all the while
or it will burn. II it rs desired to
make sauce for cold smeats,1 &C., to
this quantity edd two tablespoonfu!s
OF cinnamon, one cloves, ana halt
pint OF vinegar, Just on taking from
the fire. ANY kind of grapes will do,
wild. cultivated. or green,
1 TOMATO CATsUP,-Take one bushel
| OF tomatoes, boil them until soft, and
then squeeze through D hair sieve.
! Half o gallon Of older vinegar, ono pint
ofsalt, two ounces of cloves, One,Qpartef
of pound Of allspice, two tablespoons
Of Cayenne pepper, three tablespoons
Of black pepper. "a Chop hnei y dozen
|. onions, and, add, when the eatspp .is
about half done. BoilebouttwO hours,
or until thick. ID filling the bottles,
leave room In the top To pour I'M q lit
tie vinegar to prevent moldsgN
,,,,Tn,, (, o,.,.s ,i,sy al, ~ Sc e. i,
| ToGATo. CATsUP.-Wash the, toma,
| toes, and break them open impaired,
| Put them In q large tin pan or Kettle
and boil them am hour or two, then
strain them as dry IS possible; to every
gallon Of pulp add a tablespoonful
SALT, 4 do. black pepper, do. mustard
lido allspice, u do. cloves,4 do. Gin
lnamon, -coffeecnp brown sugar,
pint vinegar; boil slowly one hour
then bottle and cork tieht. ,,.rv
OYSTER CATsUP,EO One quart oysters
lrcayenne pepper, one Tablespoon mace,
| one teacup elder vinegar, zone teacuT
sherry. Chop the oysters, and boil ia
their own LIQUOR with the teacup vine.
| Gar, skimming the skum as It rises
Boil three minutes, strain through 9
hair cloth, return the liquor to the fire
add the wine, pepper, salt and ..maee
Boil fifteen minutes, and when cold
| bottlefof use. va s4iHA =.
/ ,yaI,s PIcRLEp PEACHES. 80
+ Take ripe, but not too soft peaches
| and put q Glove into one end, of leacf
4 peach. Put two, pounds Of brown
| sugar to gallon Of vinegar, b0ilwil
and skim twice; pour It hot over thu
peaches and cover them close In. 4
week or,two. pour off and scald thu
! vinegar again, After this they will
keep any length Of time. 49, I'll =.
PIcKLED PEACHES rr d
Pare and balve the peaches and tak<
two and q half pounds OF sugar, and 9
pint Of vinegar, to five pounds Of fruit
Boil the sugar and vinegar together
AS soon as It boils, skim It, and put in
] the fruit, Let 1t cook till soft, but moi
fast, as the peaches will break If cook.
ed too long or too fast. Another way
Put the raw fruit in Jar, then fill
up with asyrup thus; To one pint Of
| best vinegar add /, one pint of white
| sugar. The strip to be drained of the
peaches, heated and poured back fol
nine successive mornings. Some trou.
BILE, but your pickles will be very nice
| SWEET TOMATO PIoKLE.--Sever
pounds of, ripe tomatoes peeled ant
sliced, three and One-half pounds SUI
gar, one ounce cinnamon and mace
mixed, one ounce cloves, one quar-
vinegar. Mix all together and stew
CHILA SAUCE.-2 quarts tomatoes
2 red peppers, 2 cups vinegar table
spoonful salt. 2 tablespoonsfuls sugar
l. tablespoonful alspice,1 teaspoonfu
ginger, 1 teaspoonful cinnamon, lnut
meg. Boil one hour, bottle and seal 1t