Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1885-08-07

| Boil cherries nve minutes; the amount
Of sugar to a quart is six ounces.
Boil plums ten minutes; eight ouncei
of sugar to a quart is needed.
Boil ripe currants six minutes; amount
Of sugar to a quart, eight ounces.
Boil peaches whole fifteen minutes,
using six ounces of sugar to a quart.
Boil whortleberries five minutes; the
amount of sugar to jar should be fom
ounces.
Boil Siberians, or crab apples, whole
twenty-five minutes; eight ounces OF
sugar to a quart.
Fruit jellies may be preserved from
moldiness by covering the surface one.
fourth of an inch deep with pulverize6
sugar.
Boil pears from twenty to thirty m in
utes-twenty for halves and thirty fol
whole pears-using six ounces of suga
to quart can of fruit.
PICKLED PEARs.-Pare and halve thu
fruit; take seven pounds of fruit, three
pounds of sugar, one quart of vinegar,
one ounce Of whole cloves, one ounce o.
stick cinnamon; put all together anG
boil slowly for a short time. This recipe
is good for either pears, peaches o
plums.
SWEET PICKLES, PEACHES AND PLUMs
Put the fruit in stone jars, cover witt
a syrup made as follows: Three and one
half pounds of sugar, one quart of the
best vinegar, two ounces stick CHINA
mon, the whole boiled together and
thrown over the fruit hot for three sue
cessive days. Keep in cool dark place
we'll covered.
PRESERVED CURRANTs. Get your cur
rants when they are dry; to every pound
of currants use pound of sugar in pre-
| serving pan, with as much juice as will
dissolve it. When it boils, skim and put
in your currants. Boil till the juice jel
lies. Can while hot or the same as an,
canned fruit. This is nice for tarts.
GREEN CUCUMBER PIcKLEs.-Put tn,
cucumbers in a stone jar, sprinkle sal
over them; then pour boiling water over
just enough to cover when a weight il
laid on them; let them stand until thor
oughly cold, or over night; drain DIR,
and pour over sharp vinegar seasoned
with cinnamon, cloves and pepper, add
ing sugar to make them taste nice ano
sweet. Put horse radish leaves on TOP
of the pickles.
TOMATO CATsUP.-Cut your tomatoes,
boil soft aGd rub them through q wire
sieve. To four quarts of pulp add one
tablespoonful salt, one teaspoon black
pepper, one-half teaspoon cayenne pep
per, one half teaspoonful cinnamon, one
half teaspoonful cloves, and sugar to suit
the taste. When nearly done add little
good strong vinegar. Boil three hours
Bottle and cork tight, seal the cork!
with sealing wax.
Chow. CHow.-Two gallons of greer
tomatoes, sliced without peeling, sprinkle
salt rlentifully over them, stand ovel
night, drain dry as possible, and add
twelve good sized onions sliced, two
quarts of good vinegar two pounds o,
sugar, two tablespoons each Of grouno
mustard and allspice, one tablespoon OIL
cloves, one tablespoon of black pepper!
mix all thoroughly, cook until tender,
but not soft enough to fall to pieces.
RIPE CUCUMBER PICKLES. Take large
yellow cucumbers, pare and take out the
seeds and cores, soak in salt and water
two days. Then take them out of the
brine, pour over them boiling water, and
let them stand over night. Pour of
this water and they are ready for the
pickle, which prepare thus: For each
quart of sharp vinegar take two and 8
half large cups sugar and one tablespoon:
full each of the following spices: CHINA.
mon, cloves, allspice, black pepper and
nutmeg. Add cup Of raisins; scald ali
together until the cucumbers are easily
penetrated with fork.-Detr0it Fire.
Press.
Fruit cans ought to be frightened both
before and after the fruit cools. Never
use poor rubbers if you want your fruit
to keep we'll The best cans have porce.
lain tops. Keep canned fruit in a dark,
cool place in the cellar. A plain board
cupboard lin the CELLAR with doors is
just the thing to keep fruit in. Swing
shelves in the cellar is no place for fruit
Fruit gets too much light and sometimes
takes fall, and, great is the fall thereof,
as well as great waste of fruit and time.
Avoid all such calamities. Have cup.
board for your fruit. Any man or boy
that is handy with tools can make one
good enough to put in dark corner OF
your cellar. can assure you it will pay
we'll for the trouble. Fruit kept in the
dark retains its flavor better. Try il
and judge for yourself.