Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-07-20
sPIcED AND PIcKLED FRUITS.

SPIcED AND PIckLED FRUITS.
The method of splicing and picking
fresh summer fruits was an art dear
/ to our grandn1others and one in which
! they excelled. Later generations have
been taught that these artificial COM
I binations Of acids, sweets and spices
were snare to the unwary appetite
and an injury to the stomach of those
who freely INDUCED in these piquant'
! viands. With few exceptions the use.
of picked and special fruits was con-
! fined for some years to households
which would as soon have discarded
| the making of these goodies according
to inherited rules as they would have
| forgotten the most cherished of family
! traditions.
| Sweet pickles are the favorites on the
American table, as we seem to pos
sess a double sweet tooth and prefer
the sub-acids and milder seasonings to
the very sharp, pungent spiced foods.
Spiced and picked fruits make very
appetizing additions to the menus
served as q relish to cold sliced meats.
They do not rank as condiments nor as
foods in the strict sense of the word;
/ their power rests in improving the ap-
petite and thus increasing the digestive
powers, non-essential quality when
the appetite is vigorous and healthy
unless the appetite is jaded with the
monotony Of food served too fire.
quently in one way and prepared in
tasteless manner.
| For all picking and splicing be care
full to use only such utensils as can
not be affected by the action of the
fruit acids or vinegars. Porcelain
lined kettles, measuring cups, wooden
spoons, ETC., are the only safe utensils
to use. Use only the freshest:and best
spices and use these sparingly. The
vinegar should always be boiled wheth-
err added to the fruit hot or cold in or
der to kill the ferment germs in 1T. -+i'
| Long boiling of the fruits will darken
! them and destroy their natural flavor.
Twice boiling is recommended'b by some
authorities in preference to the long
! continued cooking. Pears are hard and
tough unless cooked in water or thin
syrup and then placed in rich spiced
syrup.
Peaches and apples, however, cook
soft so quickly they require a harden
| ing process before they go into the
| syrup. There are SeVCId lliCIIoOS VI
splicing these: one is to strew sugar
! over them and let them stand over
night or for considerable length OF
time until the juices are well drawn
out then put them into the spiced
syrup, or cook them in a good plain
syrup for few minutes, remove care
fully with a skinner and lay on a fiat
dish; place in the sun for several hours
to dry, then arrange in Jars pouring the
| boiling syrup over them.
A Good Sweet Pickle.
This will answer for most fruits. To
a gallon of best cider vinegar allow
| five pounds of light brown sugar, or If
| you can get it, stirred maple sugar,
four ounces of cinnamon, two ounces
of cloves and seven pounds Of fruit.
Make a syrup and bring it to boiling
point and pour over the fruit. Do this
every third day and four times then
put up in jars and at any sign OF fer
mentation reheat the syrup and again
pour over the fruit.
Spiced Currants.
For four pounds Of currants, take
four pounds of brown sugar, trihe
less than two tablespoonfuls of cloves,
the same quantity Of cinnamon. boil
two hours, then add one pint of vinegar
and boil fifteen minutes. Grapes may
be prepared in the same manner by
first removing the seeds as for pre-
serves. Add trifle Of cayenne.
Spiced Blaekberries.
Heat together five pounds of fine ber-
ries which have been thoroughly
washed, two pounds Of sugar, one pint
of vinegar, two tablespoonfuls each of
ground cinnamon, cloves and allspice;
when they come to the boil skim out
the fruit and boil the syrup one hour;
return the fruit, boil fifteen minutes
and can in Mason's cans.
Spiced Cherries.
To seven pounds of cherries allow
one pint Of vinegar and four pounds Of
sugar. Mix half an ounce of ginger
root, one teaspoonful Of ground cloves,
two teaspoonfuls of allspice, two tea
spoonfuls of cinnamon and half tea
spoonful of ground mace, tie in a piece
of cheese cloth and put all in preserv-
ing kettle with the sugar and vinegar
When it boils add the cherries bring
4 a.