Evening star., 1902-08-23
SWEET PICKLE TIME
THIS IS THE SEASON TO FILL THE
FAMILY JARS.
Cantaloupe, Pineapple and Other
Fruits Suitable for the Pick
ling Process.
Written for The Evening Star.

Written for The Evening Star.
Sweet pickles are always a delicious ad-
dition to a menu, especially at luncheon.
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
in the first preparation. To make the
syrup after a tried and satisfactory recipe
allow for eight pounds of fruit four pounds
of brown sugar, one cup of mixed whole
spices, stick cinnamon, cassia buds all
spice and cloves and one quart of vinegar
Tie the spices 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
Scald until tender. Remove the fruit and
pack into jars. Boil the syrup a few mo-
ments longer and pour over the fruit while
not. Let stand over night, 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, then seal the lars and
store in cool place.
Pineapple Sweet Pickles.
Pare the fruit and remove the eyes: cut
each one in half, and with a fork pick the
fruit off from the core in small pieces then
proceed as already directed.
Sweet Pickle Pears.
Select good fruit, ripe and firm; peel them.
leaving them whole with the stems on
Drop into the syrup, cook until tender and
then proceed as for other fruits.
Sweet Pickle Peaches.
Scald and remove the outer skin If very
ripe, merely pour the boiling syrup over
them for five consecutive mornings, but If
in the least hard, cook until tender as d.
rected for other fruits.
Sweet Pickle Cantaloupe.
Few more relishes are more tempting
than homemade sweet pickles and no
fruit can be more successfully treated than
the cantaloupe. Pare and cut the ripe mel
ons into thick slices. Then weigh. and for
every eight pounds allow four pounds of
the best brown sugar, one quart of vine
gar and one cup Of mixed whole spices,
stick cinnamon, cassia buds, allspice and
cloves, using less cloves and more allspice
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
stand over night. and in the morning pour
off the syrup, boil for five minutes and
again pour over the fruit. Repeat this for
three successive mornings, then pack in
jars, seal and store
Ripe Cucumbers.
Pare the cucumbers and cut into thick
slices, removing the seeds. Boil one ounce
of alum in one gallon of water pour it
over the cucumbers and let stand on the
back of the stove for three or four hours.
Drain and throw into cold water until well
chilled, then boil in the syrup for one-haIf
hour, after which follow the usual recipe.
Spiced Grapes.
Grapes make a most tasty relish for cold
meats and poultry. To get the best results,
select good Concord fruit, and to each eight
pounds allow four pounds of sugar, one
pint of vinegar two tablespoonfuls of
ground cinnamon, one tablespoonful of
ground cloves, one teaspoonful 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 pulp in another Stand
both over the fire. Let the skins boil slow
ly until tender. When the juice and pulp
reach the boiling point remove them from
the fire and press through a colander to
extract the seeds. Return to the fire and
add sugar, vinegar and spices. When the
skins are tender add them and the water
in which they were boiled to the juice and
cook slowly until it thickens well when
cooled. Pack in jelly glasses and store
away until wanted.