Take one peck of large, ripe cucumbers, peel, slice in half, and take out the seeds ; chop very fine ; add one dozen onions, also chopped fine ; salt them well, and put to drain in a thin muslin bag for twenty- four hours. When taken out, season with one table- spoonful each of black and white mustard-seed, and one large teaspoonful of black pepper ; mix thor- oughly, and add vinegar enough to cover well. (A little grated horseradish✪ Cucumber Catsup is an improvement.) Put in glass jars or bottles. — Lizzie Strohm. 1 1 8 GRAPE CATSUP. Grape Catsup. Five pints grapes, three pounds sugar, one pint of vinegar, cloves and cinnamon unground✪ Grape Catsup. Take the skins from the pulp, and cook the latter until you can separate it from the seeds ; then boil the sugar, vinegar, pulp, and spices fifteen or twenty minutes, and just before taking off add the skins. — Osborn (0.) Local. Spiced Currants. “ Five pounds of currants, four pounds sugar, one pint of vinegar, four teaspoonfuls of cinnamon, four of cloves✪ Spiced Currants. Boil three hours. No pepper or salt. Delightful with venison or mutton.” Pear Pickles. Take half a peck of pears halved and cored, lay the pieces together, and pack them all closely in a preserving-kettle. Add two ounces of cinnamon- bark and half an ounce of cloves, two pounds of sugar, and one pint of vinegar ; cover them up, and set on a slow fire to boil. Boil down until thoroughly cooked, requiring two or three hours. Put in a stone jar, and cover with white paper wet with brandy. — Mrs. Matilda J. Anderson, Dayton, O. Pickled Muskmelon. Take a ripe melon (cantaloupe), peel, and cut in blocks. Then take two tablespoonfuls of pulverized alum dissolved in hot water, pour over, and add cold water until they are covered. (Press them down with a plate.) Let them stand over night, then drain PICKLED M US KM EL ON. II9 off, and rinse well in cold water. Take a quart of vinegar and two pounds of sugar, boil, and pour over. Do this for nine mornings, adding to the vinegar and sugar if necessary. The ninth morning tie up in a thin muslin bag an ounce of cloves and two ounces of cinnamon-bark✪ Pear Pickles, boil in the vinegar, then add your melon, and boil a short time. In put- ting the pickle away in a jar, place the muslin bag containing the spices, among them on the top : it aids in preserving the flavor. — Mrs. Matilda J. Anderson. CHAPTER XI. PRESERVES, JAMS, AND JELLIES. PRESERVES, JAMS, AND JELLIES. To Preserve Peaches. “ The clear-stone yellow peaches, white at the stone, are the best. Weigh the fruit after it is pared. To each pound of fruit allow a pound of sugar✪ To Preserve Peaches. Put a layer of sugar at the bottom of the preserving- kettle, and then a layer of fruit, and so on until the fruit is all in. Stand it over the fire until the sugar is entirely dissolved ; then boil them until they are clear ; take them out piece by piece, and spread them on a dish free from sirup. Boil the sirup in the pan until it jellies ; when the peaches are cold, fill the jars half full with them, and fill up with boiling sirup. Let them stand a short time covered with a thin cloth ; then put on brandied paper, and cover them close with corks, skin, or paper. From twenty to thirty minutes will generally be sufficient to pre- serve them.” Peach Leather.

AI-modernized reading of the original text

Take one peck of large, ripe cucumbers, peel, slice in half, and take out the seeds ; chop very fine ; add one dozen onions, also chopped fine ; salt them well, and put to drain in a thin muslin bag for twentyfour hours. When taken out, season with one tablespoonful each of black and white mustard-seed, and one large teaspoonful of black pepper ; mix thoroughly, and add vinegar enough to cover well. (A little grated horseradish is an improvement.) Put in glass jars or bottles. — Lizzie Strohm. 1 1 8 GRAPE CATSUP. Grape Catsup. Five pints grapes, three pounds sugar, one pint of vinegar, cloves and cinnamon unground. Take the skins from the pulp, and cook the latter until you can separate it from the seeds ; then boil the sugar, vinegar, pulp, and spices fifteen or twenty minutes, and just before taking off add the skins. — Osborn (0.) Local. Spiced Currants. “ Five pounds of currants, four pounds sugar, one pint of vinegar, four teaspoonfuls of cinnamon, four of cloves. Boil three hours. No pepper or salt. Delightful with venison or mutton.” Pear Pickles. Take half a peck of pears halved and cored, lay the pieces together, and pack them all closely in a preserving-kettle. Add two ounces of cinnamonbark and half an ounce of cloves, two pounds of sugar, and one pint of vinegar ; cover them up, and set on a slow fire to boil. Boil down until thoroughly cooked, requiring two or three hours. Put in a stone jar, and cover with white paper wet with brandy. — Mrs. Matilda J. Anderson, Dayton, O. Pickled Muskmelon. Take a ripe melon (cantaloupe), peel, and cut in blocks. Then take two tablespoonfuls of pulverized alum dissolved in hot water, pour over, and add cold water until they are covered. (Press them down with a plate.) Let them stand over night, then drain PICKLED M US KM EL ON. off, and rinse well in cold water. Take a quart of vinegar and two pounds of sugar, boil, and pour over. Do this for nine mornings, adding to the vinegar and sugar if necessary. The ninth morning tie up in a thin muslin bag an ounce of cloves and two ounces of cinnamon-bark, boil in the vinegar, then add your melon, and boil a short time. In putting the pickle away in a jar, place the muslin bag containing the spices, among them on the top : it aids in preserving the flavor. — Mrs. Matilda J. Anderson. CHAPTER XI. PRESERVES, JAMS, AND JELLIES. PRESERVES, JAMS, AND JELLIES. To Preserve Peaches. “ The clear-stone yellow peaches, white at the stone, are the best. Weigh the fruit after it is pared. To each pound of fruit allow a pound of sugar. Put a layer of sugar at the bottom of the preservingkettle, and then a layer of fruit, and so on until the fruit is all in. Stand it over the fire until the sugar is entirely dissolved ; then boil them until they are clear ; take them out piece by piece, and spread them on a dish free from sirup. Boil the sirup in the pan until it jellies ; when the peaches are cold, fill the jars half full with them, and fill up with boiling sirup. Let them stand a short time covered with a thin cloth ; then put on brandied paper, and cover them close with corks, skin, or paper. From twenty to thirty minutes will generally be sufficient to preserve them.” Peach Leather.

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Cucumber CatsupGrape CatsupGrape CatsupSpiced CurrantsPear PicklesPickled MuskmelonTo Preserve Peaches

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