Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-08-10
sP1cED FRUITS. SMALL. AND LARGE.

SPICED FRUITS. SMALL AND LARGE.
r,,,.;,,,- ,ho nae, so,, ,,o,re epiood fruits
bova a,Ivanccd in nonular favor As a
r,lish tbav MIA - sort of bnlr vav most
.ta,, ha,na o,, i,u;os nnd nirkios nossese
100 NOR, ye.t thnn Tho former and Iess
.hornnoss tban tho latter porhnps mo
onee with winch thov can be nreparcd Is
onn ACKNOWLEDGEMENTS to tho bouso,yife
,rhcy roouiro ubilo coolsing mono of tina
tedious skimming and clearing demand
ed nv ieliins none of tho SLOW proccsses
of soaking and sailing and sw etcnins
Moreover almost any kind Of fruit may
no s,iced Tho wild raspbcrries or black
berries that grow in the highways and
bcdpos are as admirable for this purpose
ns The garden cultivated goos,acrrics or
entrants Tho peachcs and pears that are
Too small or NOT Sufficiently well shaped
to picllc or preserve. may be spiccd. as
may arples and cauteIopes. Grapes of
ANY variety NAV also he put up in the
same manner. ana although The labor Of
ureparing these is greater than that in
VOWED in spicing other berries. the result
is so delicious that the maNer Is repaid
excellent and no less appetizing than these
is chutnev. q compound we have borrowed
from the English and modified to suit
american cc-ditions
the expense Of splicing fruit is compare
lively small Beyond the outlay for sugar
and fruit the cost ia trihing-a few spices
and a modicum Of vinegar. Ian the time
needed for cooking they are also more
economical than fruit conserved in any
other way and reference has already been
made to the little labor required IN their
manufacture. OF this. the most serious
part is the preparation OF the run. t anu
hat this can be done in a cool corner,
and the time which must he sreut over
The heated stove is of short duration.
Sptc-t, pr.AcERERRtrS
Six pounds of blaCkherrics, four pounds
of sugar. granuated, one pint ot vinegar
Two tablcspoonfuis each Of grCWld cloves
and cinnamon. Pick over tie berries care
fu.Iv 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
H. a coil slowly. and after it teaches this
min, cook for half an hour. The spiccd
fruit NAV be nut UP in Jelly glasses or in
mint lars. Curra,ts gooseberries, rasp-
berries. may all be put up by this recipe
e,,t,,,-r, r,r,.prc
A.. ,i,,a
of cranes may be used for this purpose
but il is best to gather them while they
are still a trine 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 hounds of sugar one pint OF vinegar.
two tables, oopfuls of cinnamon and the
same of cloves. Proceed as with spiccd
blackberries When cherries are spicod.
'''' '' W
Peel, stone and slice firm peaches. They
should be ripe but not soft Weigh the
fruit when prepared. To each pound oil IL
allow half pound of graduated sugar
ana haIf teaspoohlul each OF cihn"l'io''
a,lspice and cloves. For any quantity not
exceeding six pounds allow one pint OF
vinegar and half a nutmeg grated. anu
beyond this in the same proportlon COOK
for three quarters OF an hour AFTER inc
mixture has reached the boiling point'
1t is well to watch spiced trnts- large
fruits especlally-with good zeal OF care
for a few weeks after they are put UP
If they show any siR-1s or Fermentation
hey should at once he put INTO the pre-