The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-07-19
sPlcED AND PIckLED FRUITS.

chicago
SPlCED AND PIcKLED FRUITS.
The method of splicing and picking
fresh summer fruits was an art dear to
our grandmothers and one in which they
excelled. Later generations have been
taught that these artificial combinations
OF acids, sweets and spices We're a snare
I to the unwary appetite and an injury to
| the stomach OF those who freely INDUCED
in these piquant yiands. With few ex-
ceptions the use of picked and special
fruits was confined for some years TO
households which would as soon have
discarded the making of these goodies &C
cording TO inherited rules as they would
have forgotten the most cherished OF
family traditions.
Canned fruits were sold chiefly, until
people tired somewhat of their rather
monotonous sameness. and the large fruit
preserves tempted the eye as well as ap-
petite with an endless list of delicious
spiced and picked fruits they guaranteed
equal in flavor and considered scientifcal-
ly much superior to those our grandmoth-
ers used to make. This is a statement
wives. who prefer to make their own pre-
serves and pickles according to the quaint
old rules set down in the yellow manu-
script receipts found among grandmas
attic treasures.
Sweet pickles are the favorites on the
American table, as we seem to possess
double sweet tooth and prefer the sub
acids and milder seasonings to the very
sharp, pungent and spiced foods
Spiced and picked fruits make very ap-
retiring additions to the menus served as
relish to cold sliced meats. They do
noe rank as condiments nor as foods In
the strict sense of the world; their power
rests in improving the appetite 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 1904
served too frequently in one way and pre-
iaied in a tasteless manner.
For all picking and splicing be careful
/" Use My such utensils as can not bs
affected by the action of the fruit acids
or vine cars. Porcelair.-iined kettles. meas
uring cups. wooden spoons. etc, are
the only safe utensils to use. sc only
the freshest and best spices and use these
sparingly. The vinegar should always be
boiled whether added to the fruit hot
or cold IN order to kill the ferment germs
in it.
Long boiling of the fruits will darken
them and destroy their natural flavor
Twice boiling of the fruits will darken
authorities in preference TO the long con-
tinued cooking. Pears are hard and
tough unless cooked in water or a thin
syrup and then placed in a rich spiceS
syrup.
Peaches and apples, however, cook soft
so quickly they require a hardening proc
ess before they go into the syrup. There
are several methods of splicing these; one
is to strew sugar over them and let them
stan dover night or for a considerable
length of time until the juices are wei
drawn out, then put them into the spiced
syrup, or cook them in a good plain SYRUP
for a few minutes, and remove carefully
with a skinner and lay on a fat dish;
place in the sun for several hours TO dry,
then arrange in Jars pouring the boiling
syrup over them
A Coed Sweet Pickle.
This will answer for most fruits To
a gallon of best cider vinegar allow five
pounds of light brown sugar. or il 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 poin and pour
over the fruit Do this every third day
for four times then put up IN jars and
at any sign of fermentation reheat the
syrup and again pour over the fruit
Spiced Currants.
Fou four pounds of currants take four
pounds of brown sugar, tribe 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 preserves Add a trlfe OF
cayenne
Spiced Blackberries.
Heat together FIVE pounds Of fine berries
which have been thoroughly washed. two
pounds Of sugar. one pint OF vinegar, two
tablespoonfuls each of ground cinnamon,
cloves and anspice; when they come 10
the boil skim out the fruit and boil the
syrup one Houi ietuiH the - N''' DO''
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 tea
spoonfuIs of allspice. two teaspoonfuls
Of cinnamon and half q teaspoonful OF
ground mace tie in a piece OF cheese
cloth and put al in preserving kettle
with the sugar and vinegar. When II
boils add the cherries bringing TO the