Syrup: Boil_2 Ibs. sugar with 1 pint each water and vinegar 5 minutes. Tie 1 thinly sliced lemon, 2 tablespoons broken stick cinnamon, 2 teaspoons each whole cloves and allspice berries in piece of cheesecloth. Add spice bag and cooked melon rind to syrup; cook as above. Re- move spice bag; bottle while hot. Chutney 15 large sour apples 4 sweet green peppers 2 or 3 medium onions 1 cup preserved ginger with syrup 1 small chili pepper 1 cup seeded raisins 3 cups vinegar 1 cup water 2 tablespoons white mustard seed 4 teaspoon whole cloves 1 teaspoon allspice berries 1 small bay leaf 144 cups brown sugar 1 teaspoon ground ginger 1 to 2 tablespoons salt✪ Chutney Pare, core and chop the suples: remove seeds from peppers and chop with onions. Cut ginger into small bits. Mix with rais- ins, vinegar and water. Put into preserv- ing kettle with whole spices tied in a bag. Simmer gently for 2 hours. Add sugar, ground ginger, and salt to _taste;. boil again until mixture is thick. Bottle while hot. Makes 5 to 6 pints. Pickled Peaches 2 pounds brown sugar 2 cups vinegar- 1 ounce stick cinnamon Y% ounce whole cloves 4 quarts peaches✪ Pickled Peaches Boil sugar, vinegar and spices 20 min- utes. Dip peaches quickly in hot water; then rub off the fuzz with a cloth. Place a few peaches at a time in syrup and cook until tender. Pack into sterilized jars. Adjust sterilized rubbers, and fill each jar to overflowing with hot strained syrup. Put on sterilized covers and seal jars Immediate All measurements are level. Four level teaspoons of baking er about equal one heaping teaspoon as heretofore used. , Printed in U. S. A. oY It’s the Cream of Tartar that makes the difference. Read the label when you buy. Royal is the only nationally distributed baking pow- der made with Cream of Tartar.

AI-modernized reading of the original text

Syrup: Boil 2 lbs. sugar with 1 pint each water and vinegar 5 minutes. Tie 1 thinly sliced lemon, 2 tablespoons broken stick cinnamon, 2 teaspoons each whole cloves and allspice berries in piece of cheesecloth. Add spice bag and cooked melon rind to syrup; cook as above. Remove spice bag; bottle while hot. Chutney 15 large sour apples 4 sweet green peppers 2 or 3 medium onions 1 cup preserved ginger with syrup 1 small chili pepper 1 cup seeded raisins 3 cups vinegar 1 cup water 2 tablespoons white mustard seed 4 teaspoon whole cloves 1 teaspoon allspice berries 1 small bay leaf 144 cups brown sugar 1 teaspoon ground ginger 1 to 2 tablespoons salt Pare, core and chop the apples: remove seeds from peppers and chop with onions. Cut ginger into small bits. Mix with raisins, vinegar and water. Put into preserving kettle with whole spices tied in a bag. Simmer gently for 2 hours. Add sugar, ground ginger, and salt to taste; boil again until mixture is thick. Bottle while hot. Makes 5 to 6 pints. Pickled Peaches 2 pounds brown sugar 2 cups vinegar 1 ounce stick cinnamon Y% ounce whole cloves 4 quarts peaches Boil sugar, vinegar and spices 20 minutes. Dip peaches quickly in hot water; then rub off the fuzz with a cloth. Place a few peaches at a time in syrup and cook until tender. Pack into sterilized jars. Adjust sterilized rubbers, and fill each jar to overflowing with hot strained syrup. Put on sterilized covers and seal jars immediately. All measurements are level. Four level teaspoons of baking powder are about equal one heaping teaspoon as heretofore used. , Printed in U. S. A. oY It’s the Cream of Tartar that makes the difference. Read the label when you buy. Royal is the only nationally distributed baking powder made with Cream of Tartar.

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