The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-07-22

Make a syrup and bring it to boiling
point and pour over the fruit. Do this
every third day four times then put
up in jars and at any sign of fermenta>
ton reheat the syrup and again pour
over the fruit
SPICED CURRANTS.
For four pounds of currants, take
four pounds of brown sugar. a trif1e
less than two tablespoonfuls of cloves.
the same quantity of cinnamon, boil
TWO hours, then add one pint of Vine
gar and boil fifteen minutes. Grapes
may be prepared in the same manner
by first removing the seeds as for pre-
serves. Add a trifie of cayenne.
SPICED BLACKBERRIES
Heat together five pounds of fine ber-
ries which have been thoroughly
washed, two pounds of sugar one pint
OF vinegar, two tablespoonful 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 a half a
teaspoonful of ground mace, tie in a
piece of cheese cloth and put all in a
preserving kettle with the sugar anG
vinegar. When it boils add the cher
rles bringing to the boiling point again
ana pour carefully into a jar. The next
morning drain the vinegar from the
fruit, heat it again and pour it over
the cherries. Do this three or four
times in succession, the last time boil
ing the juice down to just enough to
cover the fruit. Add the fruit LET come
to boil and can
SPICED PEACHES.
Heei large peaches but do not pit
them. To six pounds of fruit take three
ana half OF sugar, one quart of vine
gar, ana one teaspOonful each of CHINA
mon ana cloves tied in a bag. Boil
slowly for an hour, in a porcelain ket-
tie. and can while hot. Pears and ap-
pies may be spiced in the same way.
PICKLED PLUMS.
For eight pounds of fruit take four
of vinegar onu ounce of cinnamon. and
one of cloves; scald the vinegar. sugar.
and spices together; skim and pour boil
ing hot over the fruit, and let it stand
three days; pour off the syrup, scald
and skim, and pour over again, and
continue this process every three days
until they hsve been scaIded three times.
The plums should be pricked with a
needle before dropping into the syrup
to prevent the bursting of the skin.
PINEAPPLE PICKLE.
Slice the pineapple very thin and
pour over it syrup made of two
pounds of graduated sugar to a pint
of vinegar, with spices of cloves, Gin
namon and allspice. The next morning
drain off the syrup, boil up again, and
pour over the fruit. Repeat this twice
again. Ripe muskmelon, ripe cucum-
Der and watermelon are picked in the
same manner. The rind is cut in thick
oblong pieces and the outer skin shaved
off.
CHERRY PICKLES.
Take large cherries before they are
ripe enough to be soft. and put them,
stems on, into jars of stone or glass.
Heat the jars in hot water. and pour
over them a syrup made with pint of
vinegar to every three pounds of sugar.
Tie in niece of cheese cloth a tea
spoonful each of cinnamon. allspice and
cloves Drain off the liquid and heat to
boiling point every morning for a. week.
Pour it while hot. over the cherries
which must be kept in cool place, a
dark cellar or sealed in cans. If a
more acid pickle is desired use half the
amount of SUGAR
PICKLED BLACKBERR1ES
Take three quarts of blackberries be-
fore they are fully ripe,wash thoroughly