The Savannah morning news. (Savannah, Ga.) 1900-current, 1902-08-24

cinnamon, cassia buds. allspice and
cloves and one quart of vinegar. Tie
the spices in a cheesecloth bag, add
both them and the sugar to the vine
gar and set over the fire to boil. Skim
carefully and boil until clear, then add
the fruit and scald until tender. Re
move the fruit and pack into jars. Boil
the syrup few moments longer and
pour over the fruit while hot. 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 consecutive mornings, then seal
| the jars and store in a cool place.
Pineapple Sweet Pickles.-Pare the
fruit and remove the eyes; cut each
one in half, and wit ha 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. leav-
ing them whole with the stems on.
Drop into the syrup, cook until ten
der 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 ten
der, as directed for other fruits.
Sweet Pickle Canteloupe-Few rel
ishes are more tempting than home
made sweet pickles, and no fruit can
be more successfully treated than the
cantaloupe. Pare and cut the ripe
melons into thick slices. Then weigh,
and for every eight pounds allow four
pounds of the best brown sugar, one
quart of vinegar and one cup of mixed
| whole spices, stick cinnamon, cassia
buds, allspice and cloves, using less
ri Nd oil
spices in bag and boil with the vine
gar and sugar. Skim well, and when
clear pour over the fruit Cover and
let stand over night, and in inc morn
ing pour off the syrup, boil for five
minutes, and again pour over the fruit
Repeat this for three successive morn
ingS, then pack in Jars, seal and store
Ripe CucumberS-Pare the cucum-
bers and cut into thick slices, remov-
ing the seeds. Boil one ounce of alum
in one gallon of water, pour 1t over
the cucumbers and led stand on the
back of the stove for three or four
hours. Drain and throw into cold wa
ter until we'll chilled, then boil in the
syrup for one-half hour, after which
follow the usual recipe.
Spiced Grapes-Grapes make i most
tasty relish for cold meats and poul-
try To get the best results. select
good Concord fruit, and to each eight
pounds allow TOUR pounds nf sugar,
one pint of vinegar, two tablespoonfuls
of ground cinnamn, 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 slowly un-
til tender When the juice and pulp
reach the boiling point remove them
from the fire and press through a coll
ander 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 1t thickens well when cooled.
Pack m jelly glasses and store away
until wanted.
Olive Bell Runce.