Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-09-20
PICKLES..
SLICED PEACHES.

SFiCkD PEACHES.
Select free-stone peaches little under.
ripe: pare, v eigh spd leave whole. For
eight pounds OF fruit allow four poands
OF sugar (granulated) and three cups OF
vinegar. Mix one tablespoonful OF
ground mace, two tablesp0onfuls OF
ground cinnamon and one esspoon each
OF white ginger and celery; divide into
four parts and tie loosely In muslin bags.
Put vinegar, sugar and spices into the
preserving kettle and heat slowly to
draw out the favor Of the spices, stir
ring until the sugar Is dissolved.
Cook q few peaches at time In the
syrup, and as soon as tender enough 70
pierce with silver fork skim out care
fully into two deep earthen bowls or
stone Jars. When all are cooked turn
the boiling syrup over them, cover while
stesming hot and set 10 cool place.
The next day and for two days follow
ing drain of the syrup, place the bags
of spices In it, bring to boil and pour
| II over the fruit hot. The third morning
put the bags Of spices In with the fruit,
invert q saucer or plate over the top to
keep the fruit under the syrup, cover the
| jar and keep In cold, dry place. These,
or any other variety Of pickle, are great
ly improved by standing on Ice an hour
before they are served.
sPICED PLUNs.
For every six pounds Of fruit make q
syrup Of one quart Of vinegar, five
pounds Of sugar, one tablespoonful each
of cinnamon and mace, and one tea =
spoonful Of cloves.
Divide spices as for peaches, and
slowly bring the syrup to boil. Prick
each plum twice with small silver fork,
and place In the pickle jar, shaking down
occas ionslly to Oh the interstices. Pour
over the hot syrup, cover and let stand
three days; then carefully skim out the
fruit, boil the syrup (uncovered) until
quite thick, and for the last time pour
hot over the packed plums. Cover and
treat as above.
PICKLED ONIONS.
Pour scaldipg hot water over the
smallest onions obtainable and let stand
until the skins are easily removed. Cover
with scalding brine, weight and lie. stand
twepty-four hours; drain aud cover with
fresh hot brine for three consecutive
mornings. Put the onions over the fire
In clear cold water and slowly bring to q
boil; remove from the fire, drain on 4
towel, pack 10 fruit jars and cover with
scaldipg hot plain vinegar. Or II you
prefer . spiced pickle to the sppetizlng
Wilderness Of plain picked onions, add
whole cloves, mustard seed aud pepper
cOrps to the vinegar, heat slowly, and
put spice bag in the bottom Of each
jar.
PICKLED NAsTURTIUMs.
Pour scaldIng hot water over the
pods; after standing twenty -four hours
drain and cover with fresh hot brine and
let It remain two days. Make q spiced
vinegar with white mustard seed and
sliced ginger root; pour over the mas
turtiums cold, cover with nasturtium
leaves, keep In dark room-and be sure
to serve cold. II unexpectedly needed,
serve with Clipped Ice.
RADIsH POD PICKLE.
II one has garden she should be sure
TO provide supply Of these pretty spicy
pickles. Cover with hot salt water and
let stand In cool place twenty-f0ur
hours, drain and add fresh hot brine and
let stand another day; then cover with
hot spiced vinegar.-Good H0ueekeep-
ing,