Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-08-10
sP1cED FRUITS. SMALL ANpLARGE

During the past few years spiced fruits
have advanced in popular favor. As
relish they hold a sort of halfway posi-
ton between jellies and pickles, possess
ing more zest than the former, and less
sharpness than the latter. Perhaps the
ease with which they can be prepared is
one recommendation to the housewife.
They require, while cooking, none Of the
tedious skimming and clearing demand
~ by JelIies. none of the slow processes
of soaking and sailing and sweetening
that must be bestowed upon pickles.
Moreover. almost any kind of fruit
may be spiced The wild raspberries or
blackberries that grow in the highways
and hedges are as admirable for this
purpose as the garden cultivated goose
berries or currants. The peaches and
pears that are too small or not sufficient
ly well shaped to pickle or preserve. may
be spieed. as may apples and cantelopes
Grapes of any variety may also
be put up in the same man
ner and although the labor II
preparing these is greater than that
involved in splicing other berries, the re-
suit is so delicious that the maker Is re-
paid for her pains spiced tomatoes are
also excellent and no less appetiziug
than these is chutney. a compound we
have borrowed from the English and
modified to suit American conditions.
The expense Of splicing fruit Is com
paratively' small Beyond the outlay for
sugar and fruit, the cost is trifiing- few
spices and a modicum OF vinegar. In the
time needed for cooking they are also
more economical than fruit conserved
in any other way, and reference has al
ready been made TO the little labor re-
auired In their manufacture OF this,
the most serious part is the preparation
of the fruit. and there is substantial com
fort in the fact that this can be done in
a cool corner. and the time which must
be spent over the heated stove is of short
duration.
SPICED BLAcKBERRIES.
Six pounds of blackberries, four pounds
of sugar. granulated. one pint Of vinegar.
Two tablespoonfuls each OF ground
cloves and cinnamon. Pick over the ber-
ries carefully, taking care that there are
no caps or bits Of stem left among them.
Put fruit sugar. spices and vinegar over
the fire In a preserving kettle together
bring to boil slowly, and after it reaches
this point cook for half an hour. The
spiced fruit may be put up in jelly
glasses or in pint jars. Currants, goose
berries, raspberries, may all be put up
by this recipe.
sPICED GRAPES.
Stem, pulp and seed grapes Any kind
OF grapes may be used for this purpose
but it is best TO gather them while they
are still tribe under ripe. When they
become very soft and Juicy they are less
easily handled. After they have been
freed from stems, skin and seed weigh
them. To five pounds Of the fruit allow
four pounds Of sugar, one pint OF vine
gar, two tabiespoonfuls Of cinnamon and
the same of cloves. Proceed as with
spiced blackberries. When cherries are
spiced they must be stoned as well az
stemmed.
SPICED PEACHES.
Peel, stone and slice firm peaches They
should be ripe but not soft. Weigh the
fruit when prepared. To each pound Of
IT, allow half a pound Of graduated SUI
gar. and half a teaspoonful each of CHINA
mon. allspice and cloves. For any quaint
tynot exceeding six pounds allow one pint
Of vinegar and half a nutmeg, grated
and beyond this in the same proportion.
Cook for three-quarters Of an hour after
the mixture has reached the boiling point.
1t is well TO watch spieed fruits-large
fruits especially-with good deal OF
care for few weeks after they are put
up II they show any signs of fermenta-
tion they should at once be put into the
preserving kettle and boiled over.
Pears. apples and melons may all be
put up by the preceding recipe.
SPICED TOMATOES.
Peel and slice firm tomatoes. a little
under ripe. For seven pounds of these.
weigh four pounds of sugar. Put to-
gether in preserving kettle one pint Of
vinegar. one ounce each Of whole ALL
spice. cloves and cinnamon, and half a
nutmeg. grated. Bring them TO boil
and then cook for ten minutes, turn in the
tomatoes. and let them come 20 the boil
ing point. stirring constantly. Cook very
slowly until the mixture Is thick. Put
up in sealed jars.
CHUTNEY.
Six good-sized tart apples. four large
tomatoes, one small onion. Glove OF gar
lie. half pint OF vinegar. four even table,
spoonfuls Of brown sugar. one teaspoon
full OF ground ginger and pinch Of cay
enne pepper.
Peel, core and slice the apples into
small pieces: peel and chop the tomatoes.
Mix with them the onion and garlic. graf
ed. the spices. sugar and vinegar. Put
together IN a preserving kettle and cook
ten minutes after II has reached the boil.
Let II cool before bottling and seal the
eorls. or. II 1t is kept in jars let them be
air tight This makes an excellent relish
for fish as well as for hot or cold meat.
CHRISTINE TERHUNE HERRICK.
FOR YOUR SCRAP BOOK.