Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-10-07

jars, pour the hot strip over them and
seal.
Grape Pickles.
Take grapes that are fresh from the vines
and not fully ripe Wash them, pick them
in glass stone jars. For every seven
pounds of fruit take four pounds of sugar
and one quart of vinegar, an even teaspoon
full of cloves. and one of cinnamon tied in a
bag. Put vinegar, sugar and spices over
the fire together Bring just to boiling
point: then let cool a little and pour over
the grapes. If they are put in a stone jar,
place a small plate on top to prevent the
grapes rising above the strip.
Sweet Picked Canta1oupe.
This should be made in September. Cut
the cantaloupe in strips, pare and remove
seeds and soft part. Then Gu. into smaller
pieces; allow three pounds Of sugar to every
seven pounds of fruit and one pint Of white
wine vinegar. Boil sugar and vinegar to-
gether, adding few whole cloves and
broken sticks of cinnamon. Boil the canta-
loupe slowly in the strip 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 it into jars and sealing.
Lemon Pickle.
For picking select small lemons with thick
rinds Rub them well with a piece Of fan
mel, then slit the fruit in four quarters, half
way down, but not through to the pulp fill
these Sits with salt, pressing it down hard
set them upright in an agate or porcelain
lined pan and let them stand for four or
five days or until the salt melts; then turn
twice day in their own brine, until ten
der Make enough pickle to cover them, of
vinegar and the brine of the lemons
small piece of ginger root and one Jamaica
pepper. Boil the brine. skimming it well;
then cool and pour over the lemons, adding
two ounces of mustard seed to every six
lemons. When the lemons are all used the
pickle may be bottled and used for fish and
many piquant sauces.
Picked Ounces.
Wipe and pare the ounces; cut them into
eighths Reserve the cores and pairing for
jelly. Put the prepared ounces in a pre-
serving kettle and stand on the ba ok of the
range, adding just enough water to keep
from burning. Cover and let the fruit steam
until tender. Add sugar, allowing in pro-
portion to three-fourths of the weight of
the fruit. When the sugar is dissolved
weigh again, and to every four and one-half
pounds allow cup of vinegar and one ia
blespoonful of mixed cinnamon bark and
mace, tied in pieces Of thin muslin. Cover
closely and let cook slowly for fifteen min
utes. Skim the fruit from the strip, place
in glass jars then boil the strip down I'M
til 1t thickens and pour it over the ounces
and then seal.
Peach Chutney.
Gan Indian recipe)
Take one crate, or nearly three pecks, of
peaches Slice half of the peaches, select
ing the most solid ones: sprinkle with half
pound of coarse salt and set them away
in cool place. Seed four pounds OF fine
raisins and chop fine. and bruse quarter
of pound of red peppers. one pint of green
ginger root and the remaining half of the
peaches. Make strip of two quarts of
best cider vinegar and ten pounds of soft
white sugar. Add the chopped materials.
two pounds of whole raisins and one and