The Landmarks club cook book

Take yellow Crawfords, peel, cut in two and stone. To seven pounds of peaches allow three and one-half pounds sugar, one pint of vinegar, two ounces whole cloves, two ounces stick cmnamon. Place in a stone crock a layer of peaches, then a part of the spices, then another layer of peaches and more spices, until all are used. Make a syrup of the sugar and vinegar and pour boiling over the spiced fruit. Let this stand, covered, twenty-four hours. Pour off the syrup, boil again and pour over the peaches. The third morning, after the syrup boils, cook the peaches half an hour in it, then remove the peaches and boil down the syrup. Again pour the boiling syrup over the peaches, which should have been in the jar in which they are to be kept. Miss Kate Van Nuys. SPICED PLUMS. Five pounds of plums pricked with a needle, two and a half pounds brown sugar, one quart of vinegar, two ounces of cloves, one ounce stick cinnamon, one ounce of mace, one ounce of whole allspice. Boil the sugar and spices in the vinegar and pour over the plums. Repeat boiling the syrup and pouring over the plums three days. Mrs. J. D. Hooker. SWEET CUCUMBER PICKLES. Two gallons of cucumbers, one gallon of best cider vinegar, ten pounds brown sugar, ten cents each of mace, ginger, allspice, cinnamon, celery seed, black pepper, five cents’ worth cloves, all whole. Drain cucumbers thoroughly from liquor they come in. Put vinegar, sugar and spices in five-gallon stone jar and add cucumbers. Stir two or three times a week for two weeks, and pickles will then be ready for use, although they improve with time. The same vinegar can be used with fresh cucumbers repeatedly by adding more sugar and spices. Mrs. Walter S. Newhall. SPICED TOMATOS. Seven pounds pared ripe tomatos, three and a half pounds brown or white sugar. Boil an hour and a half, stirring occasionally. Add a pint of cider vinegar, one teaspoon ground cinnamon, one teaspoon whole cloves. Boil hour and a half, stirring all the time. stuffing for olives. Take large pitted olives and fill them with a mixture made from the yolk of one hard boiled egg, half dozen capers chopped fine, a teaspoonful of onion juice, a heaping teaspoonful of chopped parsley, a teaspoonful of butter and one-half teaspoonful of anchovy paste. This makes a delicious relish. Mrs. Ducommun. CHAPTER XIX. BREAD, ROLLS, ETC. BREAD, BISCUITS, ETC. The first and indispensable requisite of good bread is good flour ; the second, good yeast. It should be mixed as soft as can be handled ; it will rise sooner, be lighter, more digestible, and keep fresh longer. Knead thoroughly. Put in warm place to rise. Bake in a moderate oven, with a steady fire. Ordinary sized loaves require one hour. Biscuit requires a quicker oven. BREAD. One cake Royal yeast, six cups water, half cup milk, one teaspoon salt, a small piece of butter, flour. Make a thin batter of flour and three cups of water; to this add the yeast, which has been softened in warm water. When light, add the salt, butter, milk, three cups of water, and flour enough to make very stiff. Let it rise over night. In the morning add more flour. Knead .thoroughly and make into loaves. This recipe will make most delicious rolls. YEAST BREAD.