Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1902-09-09
POPULAR SWEET PICKLES.
Chattanooga Times.)

Sweet pickles are always a delicious
addition to a menu, especially at lunch
con. What is more, they are usually so
popular that they disappear rapidly and
have to be put up in large quantities.
The wise woman bestirs herself at this
season and fills jars with pickles of the
fruit that is SO cheap.
Whatever the fruit, the process of MAX
ing is the same, the difference being only
syrup after q tried and satisfactory
recipe allow for eight pounds Of fruit,
four pounds OF brown sugar, one. cup of
mixed whole spices, suck cinnamon,
quart of vinegar. Tie the spice in a
cheesecloth bag, add both them and the
sugar to the vinegar and set over the
fire to boil. Skim carefully and boil until
clear, then add the fruit and soald until
tender. Remove the fruit and pack into
jars. Boil the syrup a few minutes
longer and pour over the fruit while hot.
Let stand overnight and in the morning
drain off the syrup; let boil for three or
four minutes, and again pour over the
fruit. Repeat this process for five con-
Secutive mornings.
Pineapple Sweet Pickles.-Pare the fruit
and remove the eyes; cut each one in half,
and with a fork picks the fruit off from
the core in small pieces, then proceed as
already directed.
Sweet Pickle Pears.-select good fruit
ripe ana llIII, peel +tllclliy lCdSlUS lIciu
whole with the stems on. Drop into the
syrup, cook until tender.
Sweet PICKLE Peaches.-Scald and re-
move the outer skin. II very ripe, mere
ly pour the boiling syrup over them for
five consecutive mornings, but if in the
least hard, cook until tender, as directed
tor other fruits.
Sweet Pickle Cantaloupe.-Few relisnes
are more tempting than home made sweet
pickles, .and no fruit can be more success
fully treated than the cantelope- Pare
and cut the ripe melons into thick slices
Thel, weigh, and for every eight pounds
sugar. one quart of vinegar. and one. cup
Of mixed whole Spices stick cinnamon,
cassia buds. allspce, and cloves. Using
less cloves and more ailspice. Tie the
spices in a bag and boil with the vinegar
and sugar Skim well and when clear
pour over the fruit. Cover and let stal,I
overnight and in the morning pour OFF
the syrup, boil for five minutes. and
for three consecutive mornings. then
pack in jars, seal, and store.
Ripe Cucumbers.-Pare the cucumbers
and cut into thick slices removing the
gallon of water, pour it over the cucum-
bers and let stand on the back Of the
stove for three or four hours. Drain and
throw into cold water until we'll chilled.
after which follow the usual recipe,
Spiced Grapes.-Grapes make a most
tasty relish for cold meats and poultry
ITO get the best results. select good Con-
cord fruit, and to each eight pounds
allow four pounds of sugar. one pint Of
vinegar, two tablespoonfuls of ground
cloves, one teaspoonfu! of salt. and one
of black pepper. Remove the skins from
the grapes and put them in one kettle
with just enough cold water to cover
them. and the juice and when the juice
and pulp reach the boiling point remove
them from the fire and press through
colander to extract the seeds. Return
to the fire and add sugar, vinegar. and
spices When the skins are teEder add
then, and the ter in which they were
boiled to the. juice. nd cook slos,Is.
until It thickens we'll when cooled. PACK
In jelly glasses and store away unit.