The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-10-08
Some Delicious Spieed and Picked
Fruits

sidered far from wholesome, they are
such an appetizing relish. many viii not
forego the pleasure these spicy aces
series give the sense OF taste. Under
these conditions. then. it is well 10 be
| careful in the selection OF the materials
used in the preparation OF this class OF
foods.
| Only the best vinegar should be taken
| Spices must be of the purest, but not
used too literally, as they are rather
medicines than foods; and ever so little
will be sufficient 10 render the food more
pslatable by giving variety Of havors.
and stimulate the sense of taste so as
| TO considerably increase the flow OF sa-
Iva. Perhaps the strongest argument in
favor of the use OF spices and vinegar in
cooking fruits and vegetables is that
they greatly assist in the preparation OF
these foods, so that they do not require
watchfulness on the part OF the house
wife Spices should not only be scantily
used, but skillfuIly blended so that no one
kind overpowers the others or destroys
the delicate favor OF the fruit. which
should really be the most noticeable OF
all.
Tin or iron vessels must not be used
for scalding the materials or in any
part Of the cooking OF picked and spiced
fruits. When done the pickles should be
put into glass or stone jars. Be careful
that the latter have never been used for
holding any kind of fat. Keep in cool.
dark place.
Gingered Peaches.
Soak one ounce Of green ginger over
s1t,t ~, ,,f~ 81 D. fr1,+
pounds of ripe peaches and cut into
quarters OF smaller Place a layer OF
peaches on platter, sprinkle thickly
with graduated sugar. then add another
layer of peaches and sugar and continue
in this manner until all are used. Let
stand over night. In the morning turn
into porcelsfn-lined preserving kettle.
add the water in which the ginger has
been soaked and simmer four hours. or
until rich and thick.
Picked Pears.
Pare the fruit. leaving the stems but
cutting out the blossom end. Boil few
al a time in vinegar and water until ten
der. but not quite done; remove 10 a
plate and let cool Make syrup as for
and sweet pickle, using cinnamon for
only spice Take two cups OF vingera 10
four cups of sugar for a good proportion
for the syrup. Put the pears in this |
syrup and boil gently for two or three |
hours They should be very tender. clear /
and retain their shape Seal in jars same |
as canned fruit. These will keep for
years.
Another Way to Pickle Pears.
To five pounds of fruit all ow three I
Of mound of Hrov,rr, /
sugar. half cup Of molssses. one ounce |
Of whole cloves half an ounce each Of |
allspice and cinnamon and a tablespoon
full of sliced ginger. Tie the spices up in |
small bags and boil with the syrup. II /
the pears are hard. cook them first in
boiling water until neaBly done then fin
ish in the syrup. placing a. the back Of !
the range where they will cook very
slowly until tender. When done. place
in jars. pour the hot syrup over them
and seal
Grape Pickles.
Take grapes that are fresh from the
vines and not fully ripe Wash them.
pick from the stems without breaking and
pack them in glass OF stone jars. For
every seven pounds OF fruit, take four
pounds Of sugar and ore quart Of vine
gar an even teaspoonful Of cloves. and
one of cinnamon tied in q bag Put
vinegar. sugar and spices over the fire.
then let cool a little and pour over the
grapes. II they are put in a stone jar.
place small plate on top 20 prevent
the grapes rising above the syrup.
Sweet Picked Cantaloupe.
This should be made in September. Cut
the cantaloupe in strips pare and remove
seeds and soft part Then cut into small
er pieces: allow thee pounds Of sugar
to every seven pounds Of fruit and one
pint Of white wine vinegar. Boil sugar
and vinegar together. adding a few whole
cloves and broken sticks OF cinnamon.
Boil the cantaloupe slowly in the syrup
until it Is tender and looks clear Best
to place on back Of the range or over
moderate FIRE and let cook for three or
four hours Remove the spices before
putting IL into jars and sealing.
Lemon Pickle.
For picking select small lemons with
thick rinds Rub them well wit ha piece
of flannel. then slit the fruit in four
quarters. half way down but not through
10 the pulp. iii these Sits with salt.
pressing it down hard; set them upright
in an agate or porc-lain-lined pan and
let them stand for four OF FIVE DAYS Or .
until the salt melts, then turn twice
day in their Own brine until tender Make
enough pickle 20 cover them. OF vinegar.
ard the brine oS the lemons. q small
piece Of ginger root and one Jamaica
pepper. Boil the brine. Swimming 81 well,
then cool and pour over the lemons. al
ding Two ounces q mustard seed % ey-
cry six lemons When the lemons are
all used the pickle may - bottled and
used for hsh and many piqusnt sauces.
Picked Ounces.
Wipe aud pare the ounces. cut them I
into eighths Put the prepared ounces
In a preserving kettle and stand or ire
tack of the range. adding sust enough
vstez % keep from burning Cover and
et the fruit steam until tender. Add Sc
gar allowing In proportion 70 three
follrths - the weight % the fruit. Whlr
M sugar IS dissolved weigh aEair and
10 every -FOUR ard one-hsf pounds al'eH
B cup Of vinegar and one tabies2oonfsl
= mixed cinnamon bark ard mace tieG
Ia pieces q thin muslin. Cover closely
ard lex cook slowly fo- ff;se- rafagtea
SKIN the fruit from The ryrlr. pace in
-iass Jars. then boil the syruD soNa ur-
~ IL thiokens ard poar e over re
ounces and then seal
Peach Chgtney.
fA1 indian Eecl1et
Take u7e crate. ~ rrzriT three rrcrr
z peaches. slice haif - me peaches. -
ecrlrE the rsast soll1 ones srr.l<le vlth
ssls a pcunf - coarse salt ard set then