The Whitefish pilot. [volume] (Whitefish, Mont.) 1904-current, 1912-08-08

earth we'll around the pot, GREAT
ment which increases it's growth.
CANNING AND PRESERVING.
Preserved Whole Peaches.
Fill g, wire basket with peaches,
plunge them into boiling water tor
two minutes and then the skins will
come off easily. Then drop the fruit
into cold water in order to keep the
color. For nine pounds of fruit use
nine pounds of granulated sugar anf
one pint OF water. Put the sugar
and water together and when it,
bells. skim it. When the syrup is,
boiling. drop the peaches, a few at
a time. into the syrup. Cook them
gently for ten minutes, then put
them into jars and fill the jars with
strained syrup. Seal the Jars at
once. Preserving the peaches whole
with stones left in,giyes them a rich
flavor.
Preserved Halved Peaches.
Cling-stone peaches are the best.
Pare and cut them in halves Remove
the, stones and cook the stones in
water for 20 minutes. Use the wa
ter for making syrup in which the
peaches are to be cooked. For pre-
serving use as many pounds Of sugar
as there. are pounds Of fruit and /
cupful Of water to each pound of
sugar. Boil the sugar and water I'M
TIL the SYRUP is clear. then drop in a
few peaches at a time. until they
are all cooked. Put into Jars which
AAye. hSen. .stesslized and seat them
'xyhnillesshey are hot:
Olive Oil Pickles. ,t. -.- asL
Cut ~ cucumbers, medium size,
in slices with skins on. sprinkle
With salt as you slice them and let
them lie in salt hours. Rinse with
cold water and mix with 1 cup small
white onions, IN teaspoon. white
mustard seed, teaspoon whole
black pepper, teaspoon celery
seed, " cup olive oil; mix we'll with
your hands, put in jars and cover
with vinegar. They do not need to
be sealed. rs MRS. w. F. NJ.
Sweet Picked Peaches.
l. To pounds Of peaches allow
Ak pounds OF white sugar. 1 quart
CT vinegar,2 ounces of cloves and 2
ounces of stick cinnamon. Peel the
peaches and insert one. or two cloves
In each. Boil the sugar and vinegar
with several sticks Of cinnamon. for
minutes. then put in the peaches.
When the fruit is tender, remove it
carefully from the syrup and put in
! jars Boil the syrup, reducing it
necrly half, and pour it over the
peaches in the Jars.
Cucumber Relish.
1: cucumbers. green peppers.
onions, " cup salt, cup horscrad-
ish. cup sugar, teaspoonful cell
cry seed, tablespoonful mustard
seed, vinegar. Put the cucumbers
without seeds or skin) peppers and
onions through the meat chopper,
add the salt and let stand over
night; in the morning drain and add
the horseradish (chopped), sugar
celery seed and mustard seed; mix
all with cold vinegar and bottle
cold. MRS. w. F. M.
SpicM Peaches.
4 For 6 pounds of fruit use pound
of granulated sugar and one pint
Of. vinegar. Into each peach in
sert cloves. Put into the sugar
and vinegar ounce Of stick CHINA
mon (which should be in a cheese
cloth bag) and boil. When the mix
ture is boiling hot place the fruit in
it and cock 1t until it is tender. Put
it into jars and seal at once. Re
move the skins the same way as for
preserved whole peaches.
Chicago Hot.
Peel.chop and drain l peck green
tomatoes; use n cup salt. 2 cups
chopped celery. 2 cups chopped on
Ions. scant cups white sugar. 4
cups chopped green peppers.- u CUT
j mustard seed. 4 cups vinegar; put
} Up cold in stone jaes. MRS.W.F. NJ
.oGa g