The labor world. [volume] (Duluth, Minn.) 1896-current, 1909-07-03
about ~ wee d. Serve lth cold
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about IS wesl y. serys slth cold
Picked Peaches. sSS
\ To- eight pounds OF rather small.
firm peaches, allow three pounds Of
sugar, one quart Of vinegar, three tea
spoonfuls Of cinnam ION, the same
amount OF mace and allspice mixed i
and twice as many whole cloves as ]
YOU have peaches. Rub the down of
the fruit and stick two whole cloves
in each. Heat the spices, sugar and
vinegar to the boiling. point, drop, in
the peaches and cook ten minutes.
Remove the peaches with a skinner;
strain the syrup, return to the fire
and cook down to q thick syrup. Pack
the peaches in a glass, or stone jars,
cover with the boiling syrup and seal.
Picked Pineapple. .2.* 7. 1S3 ,>5
Pick the pine from the center with
a fork and cover with a syrup made
In the proportion Of two pounds OF
sugar, two cupfuls Of cider vinegar
and half a cupful Of mixed whole
spices! Tie the spices in bag and
boil them up in. the syrup, removing
all scum fro Mthe top. Then turn the
overnight. The next morning, and
for three consecutive mornings repeat
the process, relocating the syrup and
turning it back and boiling hot over
the fruit each time. The syrup should
be allowed to boil two or three min
utes each time that it goes on the
stove. ga ~ ); .,;.' u" = r.
Picked Nasturtium Seed. q.
These make an excellent substitute
for capers. The seeds should be
picked green, with a bit Of their stems
left on them. Soak them in weak salt
and water for couple Of days, and
then In clear water for twenty-fou
hours. Drain them, and put them in
jars and cover with, boiling vinegar.
They will be ready for use in FIVE Of
six weeks -. 81 - :, .%,9s
| Green Grape Catsup.
Select grapes just beginning to turn.
Stem, scald and strain: To five
pounds Of grapes allow two and a.
half pounds Of brown sugar, one pint
Of vinegar, one tablespoonful each Of
salt. pepper, cloves, cinnamon and all
spice. Tie the spices in a little piece
of muslin. Boil until rather thick and
! seal Immediately.
- Peach Catsup. ~ ..:..
Pare and quarter eight quarts OF
ripe peaches. Simmer the parings for
thirty minutes in one pint of water.
Then strain, add the peaches to the
liquor and simmer for thirty minutes
longer. Add one and half cupfuls
of best cider vinegar, half cupful OF
sugar, two teaspoonfuls of ground Gin
namon and half a teaspoonful each OF
cloves, mace and pepper. Simmer
slowly until rather thick and seal hot
in pint Jars. ..
! Spiced Cranberries. ="
Boil three pounds Of brown suga,
with two cupfuls Of vinegar, two ia
blespoonfuls each of whole allspice anc
cinnamon and one tablespoonful O:
whole cloves. Simmer them gentl,
for thirty minutes, and then. strair
them and return to the fire. Add five
pounds Of cranberries and simmer
gently for two hours. If they are pu1
In covered jar. and kept in a COO
place they will keep q long time.
Cranberry Marmalade. =, :
/ Stew two cupfuls of cranberries IL
three cupfu1ss Of water until they ar,
very SOFT. Rub them through the. col
ander and return to the fire, with two
quarts Of apples 7 (peeled, quarterett
and cored) and one pound Of. seeded
raisins.: Stew them. very gently fora,
hour, stirring them frequently; anS
then add four cupflls Of sugar, am
continue the gentle cooking for a,
hour longer, with frequent STRINGS
Pack in small jars and store in {
cool, dry place. - IL = :"
! - Stuffed Apples. . :.
Select large, tart apples, core then
: neatly and pare them, and then fill tht
cavities with he following; Stone
dozen dates, and, with half a cupful O.
nut meats, put them through the foot
chopper, or simply chop them fine
MIX well and fill the cavities in tn,
apples. Arrange them in an earthen
ware baking dish, distribute lemon
in thin slices over them and add &
cupful Of sugar. Put in a moderate
oven and cook until they are tende,
without losing their shape. whe1
ready to serve, arrange them carefully
on g. glass dish, pour the syrup ovel
the mand send to table.
Citron Preserves.
! Pare the rinds and cut them int
shapes. Boil In a weak alum water
until tender and green, then lay in COLI
water. IF not tender and green enough
repeat this and boil in clear water tt
extract the taste of the alum. Their
: lay again in cold. water. To every
pound OF rind allow one and a quarter
\ pounds Of sugar and one pint Of wa
ter. Add little orange and lemon
\ peel and a little: ginger. Boil all to
i gether one hour, or. until the inside O.
the rind is transparent and covered
with blisters.. II the syrup is to-
thick, add water. j
i Peach sherbet. II (:
Boil one quart Of water and ,twt