Atlanta women's club cook book

SWEET PEACH PICKLES NO. 1. 5 lbs. peaches, (weighed after 1 pt. vinegar, (to every 4 qts. peeling). fruit.) 3 lbs. sugar. Dissolve vinegar and sugar. Let come to boil. Stick cloves into peaches and drop gradually into boiling vinegar. When fruit is tender drop into sterilized jars, cover with hot syrup and seal tight. Mrs. Virlyn B. Moore. SWEET PEACH PICKLE NO. 2. 1 qt. fruit. 1 tbls. whole cloves. 1 cup sugar. 1 tbls. allspice (whole). 1 pt. cider vinegar. 1 oz. stick cinnamon. Cook until tender, seal in glass jars. Pears, plums and cherries can be pickled in same way but must be pricked with a needle. Mrs. G. W. Eaves. SWEET PEACH PICKLE NO. 3. 9 lbs. fruit. 4 lbs. sugar. 1 qt. apple vinegar. 1 cup water. Spice. Peel firm cling-stone peaches of uniform size. Drop into cold water to prevent discoloration. Put sugar and vinegar into large enamel pan over moderate fire; stir until sugar is dissolved. Remove peaches from water and stick two whole cloves into each peach. When all are prepared, drop into the vinegar, which should be boiling. Stir gently; cook until fruit is tender. Be careful not to cook peaches too long, or they will burst. Have enough pint or quart jars ready (that is hot with rubbers adjusted) with from five to twenty wholespice in each jar. Put peaches in jar carefully until jar is full. Fill to overflow with the boiling vinegar. Seal immediately. Turn jar down. If any liquid runs out the fruit will not keep. Remove top, add a little more boiling vinegar and «eal again. Ready for use from two to four weeks. Mrs. J. A. Carlisle. DAMSON PLUM SWEET PICKLE. 7 lbs, fruit. 1 oz. whole cloves. 4 lbs. brown sugar. 1 pt. best apple vinegar. 2 oz. stick cinnamon. Wash plums and prick with large needle. Put them in large stone jar. Boil vinegar, sugar, and spices together, pour over plums. Cover, repeat the vinegar and pour on fruit four days in succession — on fifth day put plums into glass jars and fill with boiling hot vinegar, seal immediately. Mrs. Hugh Willet. WATERMELON RIND PICKLE NO. 1. (sweet) 1 medium size melon. 2 lemons. 4 lbs. sugar. 1 t-spoon ginger. 3 pts. vinegar. 1 t-spoon whole cloves. Cut rind in small squares and peel. Soak over night in weak salt water in a stone jar. Rinse in cold water and let rind come to a boil in cold water containing a piece of rock alum the size of a pigeon's egg. Drain off alum water and discard. Put in cold water the ginger and let rind come to a boil. Cook until rind can be pierced by a straw. Take rind from ginger water and drain. Make a syrup of sugar and vinegar. Let boil and add lemons sliced thin, removing seed and cloves. Drain rind and add it to syrup. Let cook until transparent. Put in jars hot. Glass top jars with new rubbers are best for pickles. Mrs. Joel Hunter. WATERMELON RIND PICKLES NO. 2. Salt water. 3 blades mace. Alum water. 3 blades ginger, (broken). 71/2 lbs sugar. 1 t-spoon whole cloves. 3 sticks cinnamon. 1 t-spoon whole allspice. 1 t-spoon fine mustard seed. 6 lbs. rind. 3 pts. apple vinegar.