The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-09-13
SWEET PICKLES.

SplccQ ana sweet nave
superseded the preserved fruits 10 very
great extent. as i Pleasant mingling OF
sweet and sour Is more agreeable 10 the
majority OF tastes than either the very
acid OF sour pickles or the cloying sweet
ness OF the old-fashioned preserves.
Much of the success OF your handiwork
in picking lies in the quality OF the
vinegar used. Get only the purcst and
best The white wine variety Of you
get it, is the best, and the second best
is the pure strong cider vinegar
In regard TO spices used. cloves are the
strongest, and should not be used too
generously; mace comes next. and very
small quantity of this will be required;
then comes aIlspice and cinnamon. Gin
ger is used in many sweet pickle, espe-
cially of the fruit variety. and is the
most wholesome OF all the spices.
For the work Of picking select your
utensils with care on account of the
acid. The saucepans and kettles must be
lined with porcelain and it is best to use
wooden spoons and forks (the cheap sal
ad sets will answer, large spoons. large
mcuthed tunnels. measures, and in fact
all the necessary utensils for the work
except the jars may be obtained in the
agate or porcelain-Iined ware. Glass
jars are best, bur unglazed earthen ones
may be used when large quantities of
pickles are to be preserved and one de-
sires 10 economic in space on pantry
or closet shelves If glass jars are used
keep them in a dark place, or If this is
not possible slip the thick heavy paper
bags-which come from the srocers-
over them. or wrap well in newspapers.
If you are a 'lat-dweller'' and obliged
TO keep your preserves and pickles on
the pantry shelves you can adopt the
idea one good. practical housewife has
carried out-that Of having drop
door" placed on the top shelf. which can
be easily let down 10 protect the jars
from the light, and may be raised to re-
move OF admit the Jars by having
bracket arranged for its support or
hook and loop fastened to the ceiling.
Another housewife has sliding doors
placed on one or two of her pantry
shelves, making a very satisfactory
"preserve closet" Scalding or par-boil-
ing fruit and vegetables TO be spiced
and picked will cause them to absorb
the vinegar more readily. but they viii
not be SO crisp All articles should be
perfectly cold and dry, after parboiling.
before putting them in vinegar Unless
strong vinegar is used the spiced or
sweet pickles viii be insipid. Never use
raw vinegar. as il is apt 10 become ropy
and does not keep we'll Cider vinegar is
never safe 10 use unless scalded- But IL
should not be boiled too long. as over
heating destroys its strength, and II
should be very strong when poured over
the fruit the first time; therefore use II
as soon as it comes 10 the boiling point.
Long boiling gives you richer colored
fruit but robs il of much Of the natural
flavor. Pears and such fruit as is likely
10 harden If placed at once into a thick
syrup should be cooked in clear water or
a very weak syrup until they are just
tender. on the other hand. peaches and
apples will soften if placed at first in the
rich syrup. To extract the juice and
harden them. strew sugar over them and
let them stand over night or at least for
several hours, or. better still. cook them
for a very few minutes n a good thick
syrup, then lift them out with wire
spoon or skinner, lay them on fat dishes
and place them in the sln for several
hours. the narrange IN the jars and pour
the boiling hot syrup over them.
A Good Sweet Pickle.
This formula will answer for most
fruits: Take four quarts Of best vinegar.
five pounds of best brown or coffee c
sugar. quarter OF a pound Of stick Gin
narnon and two ounces of whole clOvee
to seven pounds of fruit Boil Up and
skim well before pouring over the fruit.
Most housekeepers re-scald the syrup sew
eral times before finally putting away in
order 10 insure against fermentation.
Sweet Picked PIums.
Select perfect plums, free from all de-
cav. wipe and place in the preserving
kettle. first placing layer of pluns. and
over this the best cane sugar. and
sprinkle over cinnamon and cloves. con-
tinue unutf all the fruit. spices and sugar
are used then pour over the vinegar and
set in bath OF cold water and cook until
the plums are tender but not broken. The
nroportiors for the above recipe are eight
pounds of pIums, four pounds Of sugar.
two teaspoonfus Of cinnamon. one tea
spoonful Of cloves and one pint OF best
cider vinegar. Place the plums IN stone
tars when cooked. cook the syrup for i've
minutes. pour over the fruit Cover when
perfectly cold.
Sweet Picked Peaches.
Select fine. perfect peaches. brush and
cr+ :, half and remove the pits. Gil the
cavity from which the stone has been