The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-08-28
TOOTHSOME RECEIPTS
FOR LATE PRESERVES

The late summer brings to the house
wife the most fascinating class of pre-
serves and pickles. The smaller sweet
fruits which can be preserved or canned
have palled on her housewifey instinct,
but the late fruits, with their piquant
flavors and the spicy condiments used
in the preserving process, give a new
zest to her work. Spiced fruits are par
ticularly appetizing on the winter lun-
cheon tea table. and a goodly supply
should always be laid in.
Spiced Muskmelon.-Select small, un-
ripe melons, cut them in halves, peel
and remove the seeds, then cut them in
thick slices. Weigh, and for each six
pounds allow three pounds of sugar,
one and a half cupfuls of vinegar and
half an ounce each of whole cinnamon,
and divide into equal parts and tie
each in a bag of coarse muslin. Put
the sugar and the vinegar together in
a porcelain lined preserving kettle and
boil slowly for few minutes. Then add
the spices and let this boil for ten min
utes longer. Drain the melons of any
moisture that may have exuded from
them and drop into the hot syrup. Boil
up once; then remove the kettle from
the fire and let all stand over night.
In the morning place the bags or
spice in another kettle drain off all the
vinegar into it and boil for five min
utes, then pour over the melons; let
stand for twelve hours and repeat the
process. Next morning remove the
melons from the syrup and pack in
glass jars and lay a small spice bag on
top of each Boil the syrup until it
threads. then stand aside until cold.
Pour over the fruit. seal and store in
a cool place for several weeks before
opening.
Spiced or Sweet Pickle Seekel Pears.
Select pears of good size and in good
condition, then peel and weigh them.
For every pound allow half a pond of
sugar, and for every seven pounds of
fruit one pint of vinegar, half an ounce
of whole cloves, half an ounce of whole
cinnamon and two ounces Of green gin
ger cut in slices. Put all the spices
in a bag of cheesecloth and sew or tie
the opening firmly. Drop the bag In
the vinegar, put all in a porcelain pre-
serving kettle, and when it reaches the
boiling point drop in the pears. Then
cook slowly until they are clear and
tender. Put fruit and syrup together
in a stone jar. Lay the bag of spices
on top, cover and tie a muslin cloth
over the whole. Store in a cool place.
with Grapes and PIums.
Spiced Grapes. i In this country,
INnf a abundant and
cheap, there seems no reason why
this exceedingly toothsome relish
should not be widely known. Select
good Concord grapes, and to each
eight pounds allow five pounds OF
sugar, one pint of vinegar, two table
spoonfuls of ground cinnamon, one
tablespoonful of ground cloves, one
teaspoonful salt and one teaspoonful
of black pepper. Rinse the grapes
lightly with cold water. Remove the
skins and place them in kettle with
enough water to cover them. Then
stand over the fire and stew until
tender. Put the juice and pulp into
another kettle and heat until the
scalding point is reached. Then press
through a colander fine enough to
retain the seeds. Return to the fire,
add the sugar, vinegar and spices,
also the tender skins and the water.
Cork until thick and finish as for
spiced pears.
Picked Plums-Three quarts green
cages, two pounds white sugar, half
pint vinegar, one teaspoonful each of
cinnamon, cloves and allspice tied in
a bag. Seed the pums and place in
a stone jar boil sugar, vinegar ana
spice and pour hot over plums; let
stand twenty-four hours; drain off the
syrup; boil again and pour over the
fruit. Repeat three times.
Tomato Butter-Sxteen pounds OF
tomatoes, eight pounds OF sugar, one
quart Of vinegar. Peel and cut up to-
matoes, add sugar and vinegar and
stew until quite soft. Then add two
ground cinnamon, one
ground mace, a scant
teaspoonful Of ground cloves. Cook
slowly until quite thick, and seal.
watermelon Rind Preserves--cut
the green and red from the rind of
a melon and cut the white part In
any shape you choose. Take the Juice
OF two lemons and the rind. cut into
small pieces. Cook the later and a
piece of white ginger until both are
tender Take the weight Of the fruit
in sugar and water enough 10 dissolve
t.. When the syrup has cooked until
It ropes. add the lemon Juice, rind
ana fruit. Cook until clear.
While the market is flooded with
pickles of quality and
price which naturally attract the eco
housewife. there are still
many who feel that the pickles placed
on sale by even the best OF canning
firms lack the spicy tang OF home
made preparations. n woman doesn't
count her time. the homemade pickles
viii not cost any more than the manu-
featured article. and they are unques-
tionably more healthful.
of Pickles.
India Pickles.--One gallon green To-
matoes sliced on slaw cutter. two
dozen small onions cut fine. two tea
spoonfuls each OF pepper aIlspice.
cloves, cinnamon. yellow mustard, one
pint mustard seed. three pints vinegar
ana one pint sugar Let tomatoes and
lnions. with n large cup OF salt stand
Iwenty-four hours. drain. squeeze dry,
pack with alternate layers OF spice.