The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1903-09-04
TIMELY RECIPES.

Sweet Peach Pickle-Scald peaches
and rub off skins. For every pound
add one-half pound of white sugar.
Put the peaches and sugar in kettle
in alternate layers. Heat slowly to the
boiling point, then to every six pounds
of ruit add one pint of strong wine
vinegar, a tablespoonful each of whole
mace stick cinnamon and whole cloves.
Boil all together ten minutes, but do
not boil until the fruit breaks. Skim
out the peaches spread on dishes, boil
the syrup till it thickens, pack the
fruit in the jars and pour in boiling
syrup. For three mornings drain the
syrup off QeaVing the peaches in the
jars) and heat again. pouring over the
fruit while hot. Cover and keep in
cool place.
Ounce Preserves - Pare, core and
weigh the fruit, put in a preserving
kettle with one pint of water to every
pound of fruit, and boil ten minutes,
or until tender enough to pass broom
straw through them. If they are not
perfectly ripe they will require longer
boiling. Take out one at time and
place on dishes to drain. Allow
pound of sugar to every pound of fruit.
Put the sugar into a kettle with
enough water to dissolve it, then put
in the fruit and boil until the cloudy
look disappears, skimming all the time.
Law the fruit on a dish to cool, then
put in jars and pour the hot syrup over
it, Cover when cold with brandy pa
per.
Virginia Mixed Pickles-Half pint of
green toma toes, sliced and chopped;
twenty-five cucumbers chopped, fifteen
large onions chopped fine, two large
heads of cabbage, cut as for slaw, mix.
Put q layer of pickle in the jar,
sprinkle with salt and so on till all
used up. Stand twenty-four hours,
drain and put in weak vinegar for six
hours Put in a pot as much stronger
vinegar as would cover your pickles,
with one pint Scraped horseradish, half
ounce powdered cinnamon, two ounces
tumeric quarter pound black pepper,
half pound mustard seed, pound sugar,
ounce selery seed. Mix all together,
then put in pickle, let come to good
boil. put in jars and cover%vell.
Citron Preserves-Pare the rinds and
cut into shapes. Boil in weak alum
water until tender and green, then lay
in cold water. If not tender and green
enough repeat this Boil in clear water
to extract the taste of the alum Then
lay again in cold water. To every
pound of rind allow one and one-Quar-
ter pounds of loaf sugar and one pint
of water. Add a little orange and lemon
peel and a little ginger. Boil all to-
gether one hour, or until the inside Of
the rind is transparent and covered
with blisters. If the syrup is too thick
add water.
Kentucky Peach Jam-Half a pound
of pulverized sugar to pound of fruit.
Peel and take the stones out Cut up
very small, mash thoroughly with a
wooden potato masher and cook, stir
ring most of the time, for an hour. Add
the sugar and cook another hour Use
a long stirrer, as peach jam spatters
all the time. A pair of gloves should
be used in cooking peaches, as they
spatter more than any other fruit. Use
soft, yellow peaches.
Blackberry Jam-Pick and weigh
the fruit. Put into a kettle and mash
thoroughly with wooden pestle. To
every pound of berries add three
quarters of a pound of sugar. Cook
two hours. skimming the scum off fire.
quently. Cook raspberries the same
way.
Crab Apple PreseFve-Wash the ap-
pies and boil in clear water until soft.
To every pound of fruit allow one
pound of sugar. Wet the sugar with
the water and make thin syrup. Put
the apples in the syrup and boil them
until clear.