The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1910-08-14
OLD VIRGINIA RECIPES,
PICKLES AND RELIsHEs

peach Mnngoes.
Select large freestone peaches. use
them before they begin to mellow.
Lay the fruit In a strong brine ~. :
week. Dry them. cut slice from - "
s,ds =, each peach and remove the
stane saving the slice to replace after
+ha mach Is 7etufted. Make a stuting q
ono teaspoonful each OF ground nu.-
meg. mustard, mace, white sugar, eel
erv's seed and salad oil. q Glove OF gar
lie (chopped). pinch OF ginger
dozen whole peppercorns ana q ta et...
spoonful of scraped horseradlsh. M "
all well and stuff iEtc the ho!e IN VIZ ~,
reach. Make 1t as tull as 1t Will holo'
ranlace the slice cut out, sew in with
strong linen thread. and put the peach
.es into pickle. Make this by adding q
ic,,nf,Il( OF brown sugar to q gallon OF
vinegar and half teaspoontul OF
CAYENNE. Bring this to boil and
pour while scalding hot over the
peaches.
4 Picked Peaches. ,5
Peel and weigh your fruit. and to
avery flyo pounds Of 1t allow two and
Ia half pounds Of sugar. o pint Of VIM.
arar and 5spices-cloves. cinnamon and
/. mace-to taste. Let the pickles lie
IN the sugar for an hour and then
drain OF the syrup which has flowed
from them and put 1t over the fire
with a half pint OF water and the vim
egar. AS It boils the scum will rise
does not rise any longer, put In the
2lfruit. Boil for about five minutes, re-
move the peaches with q SKINNER and
spread on Dishes. Put the spices and
vinegar with the syrup and lett boil
f1fteen minutes. Arrange your fruit
IN glass Jars and pour the syrup over
tit. b Picked pears may be put up by the
same recipe.
Sliced Cucumber Pickle.
slice twelve large green cucumbers
and boil them In vine gar for an hour
Y Put aside in the vinegar and prepare
a ST further pickle as follows:g AZ low I a.
grated horseradish, turmeric, ground
black pepper. ging cinnamon and
lcolery seed "a teaspoonful each Of.
4 ground cloves, allspice and mace, a
4 half teaspoonfulspof red pepper and g.
9llalf-pound Of supars to each h abigail
Slpn5of vinegar; put in the cucumbers
aid simmer for two hours. Ike from
the hre8and put into Jars n. a,
Green Tomato Pickle. sgss
Slice without speeling four quarts Of
green tomatoes; peel and slice q quart
ofsonions. and spu t wit p e ese Ivy Q Gu N
fuls of sugar. q quart Of vinegar O.
Tablespoonful each Of salt, ground
mustard and black pepper$ md half a.
tablespoonful each Of 5allsptce and
& cloves. IS Put over the fire and stew
uintil the Vegetables are tender watch
ing carefully that the mixture does
not scorch, This will be At for eat
Ing In about two months. 81
Fruit Jams ana NIarmnlndes.
w eigh your fruit. hulling or pick
Ing over berries, peeltng and slicings
larger fruits, before the wei Ching Is
4 done. no each pound Of the fruit al
low three,q OF q pound {of ssu gar
except with green gooseberry lam
when pound or pound "a p demand +.
B Put the fruit over the fire and lie q IT.
ooksuntil tend er, he ting i y slowly Z
y first and stirring 81 from the hott tom
often, Let + boi three -q rters sof an
hour, Dip out any IS llpefi luols licei
and eli her gan si Z for pl IN g. sauce or
make at into II ell s,. IN he sssu gar
and boil for five q MI INT as. To Ike ~
4 nyi cum hi es TO surf aca,s
But u ss'ma 81 glassss and