The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1878-08-16

Grape Bifffer Prepare your fruit
the same a. for preserves, allowing
pound 81 sugar 70 pound Of fruit,
4 pint Of vinegar 70 8 pounds Of sugar;
add a teaspoonful Of cloves, nutmeg.
cinnamon, and allspice; boil until jel-
lied, stirring II all the time.
Sfftrcd Tomatoes. -Scald with boiling
water and remove the skins; place in q
thick pan or pot and add onion chop
ped fine and dozen whole peppers let
them simmer gently for couple Of
hours, then mash and add piece Of
butter the size OF an egg. pepper, salt, ]
teaspoonfnl of -four and ? tablespoon
fuls Of sugar; stir until perfectly smooth
and thick and serve Immediately.
Canned Grapes Take the Concord
grape when fully ripe, stemming them
without breaking any more than can be
helped; allow a little over 1 OF 4
pound Of sugar 10 a pound Of fruit; make
a strip OF about quart Of water At
time, putting in fruit enough for only
one can; let Your strip, with the fruit
in il, JUS come 70 q boil, putting them in
the cans before they crack open. Seal
them up.
TO Preserre Peochcs Peel free stone
peaches and cut them in halves; weigh
them and take their weights in sugar;
put your sugar In porcelain kettle and
cover il well with cold water: add the
beaten whites Of eggs 10 every ten
pounds; stir II well and put il over the
fire; boil and skim ii until perfectly
clear, then put in the peaches, and cook
slowly until the sirup i as thick as hon
ey, carefully removing the scum that
rises 10 the top. Put them in your jars
warm, and place paper, dipped in white
q egg, on the top Of the peaches. Fast
en- securely, and keep in dry place
Mango Pickles.-Take muskrnelons
and cut small hole in the side that
lies on the ground, take out the seed
Soak in weak brine ~ days (be sure
and keep them all under the brine)
take out and sprinkle on the inside with
ground cloves, pepper and nutmeg.
then fill them with strips Of horscrad-
ish, cinnamon, small onions and string
beans; I'll the crevices with white mus
iard-seed. Replace the small pieces
that were cut out and bind them in with
strips Of white cloth sewed on; lay the
melons in stone-jar with the plugged
side up and cover with scalding-hoi
vinegar.
Cucumber Pickle Take small and
perfect cucumbers, not over finger in
length: pack in a stone-jar or wooden
pail il layers. strewing salt thickly be-
tween. Cover the top lsyer out OF sight
with salt and pour over cold water
enough TO cover all. Lay plate or
board on top with a stone 70 keep them
down. Leave them for week or month.
stirring from The bottom every day. Be
sure your brine Is strong enough To bear
an egg. When You are ready 10 pickle
them throw away the brine and any Of
the cucumbers that have grown soft,lay
the rest in cold fresh water for "a hours.
Change the water for fresh and leave
another day. Have kettle ready lined
with vine leaves, put in the pickles in
LAYERS and scatter powdered alum
among them A bit of alum IS large rs
a pigeon-egg is enough for TWO gallon
kettle full. Fill with cold water, cover
thick with vine leaves, put a close lid
over all and set over slow fire for six
hours, but do not lei them boil When
the pickles are fine green remove the
leaves and throw the cucumbers into
very cold water. Let them stand in this
while you prepare the vinegar as fol-
l0wS-to gallon, allow cup sugar,
dozen whole black peppers. same OF
whole cloves, half as much allspice, !
dozen blades Of mace. Boil 5 minutes;
put the cucumbers into stone-jar and
pour this spiced vinegar boiling hot
over them. Cover closely; days later,
pour off this vinegar. scald il again and
pour hot over them. Repeat this pro-
cess 5 times with intervals Of days be-
tween. Cover close and keep in cool
dry place. They will be ready for eat
ing in about = months