Buckeye cookery

will easily pierce them; skim out fruit first and place in jar, and last pour over syrup boiling hot; spice like peach pickles, draining _ them each day, boiling and skimming the syrup, and pouring it boiling hot over the fruit until fully done. By cooking pears so much longer at first they do not need to be boiled so frequently, but they must be watched carefully until finished, and if perfectly done, will keep two or more years. Apple pickles may be made in the same way, taking care to select such as will not lose shape in boiling. ; EUCHERED PLUMS. | Nine pounds blue plums, six pounds sugar, two quarts vinegar, one ounce cinnamon; boil vinegar, sugar and spice together, pour over plums, draw, off next morning and boil, pour back on plums, repeat the boiling five mornings, the last time boiling the fruit about twenty minutes.—Mrs. Capt. W. B. Brown, Washington City. PICKLED RAISINS. Leave two pounds raisins on stem, add one pint vinegar and half pound sugar; simmer over a slow fire half an hour.—Mrs. San Os EL: STRAWBERRY PICKLES. Place strawberries in bottom of jar, add a layer of cinnamon and cloves, then berries, and so on; pour over it a syrup made of two coffee-cups cider vinegar, and three pints sugar, boited about five minutes; let stand twenty-four hours, pour off syrup, boil, pour over berries, and let stand as before, then boil berries and syrup slowly for twenty-five minutes; put in jars and cover. The above is for six quarts of berries. Pine apples can be madeyin same way, allowing six and a half pounds of fruit to above proportions.—Mrs. T. W. Jones, Charleston, 8. C. | \ GREEN Tomato PICKLE. Take eight pounds of green tomatoes and chop fine, add four pounds brown sugar and boil down three hours, add a quart of vinegar, a teaspoon each of mace, cinnamon and cloves, and boil about fifteen minutes; let cool and put into jars or other vessels. Try this recipe once and you will try it again.—Mrs. W. A. Croffut, New York City. a real ta ee : (gr, ee bvag Pk He Ns pet etd at ? bs or es : ye: Gs ek | } SWEET PICKLES. x 269 Ripe Tomato PIcktie. - Pare and weigh ripe tomatoes and put into jars and just cover with vinegar; after standing three days pour off the vinegar and add five pounds coffee sugar to every seven of fruit; spice to taste and pour over tomatoes and cook slowly all day on'the back of the stove. Use cinnamon, mace and a little cloves, or not any, as preferred. WATERMELON PICKLE, Pare off very carefully the green part of the rind of a good, ripe watermelon, trim off the red core, cut in pieces one or two inches in length, place in a porcelain-lined kettle, in the proportion of one gallon rinds to two heaping tea-spoons common salt and water to nearly cover, boil until tender enough to pierce with a silver fork, pour into a colander to drain, and dry by taking a few pieces at a time in the hand, and pressing gently with a crash towel. Make syrup, and treat rinds exactly as directed for pickled peaches. Continue adding rinds, as melons are used at table, preparing them first by cooking in salt water as above; when as many are prepared as are wanted, and they are nearly pickled, drain and finish as directed in peach pickles, except when the syrup is boiled the last time, put in melons and boil fifteen minutes; set jar near stove, skim out melons and put in jar a few ata time, heating gradually so as not to break it, then pour in syrup boiling hot. A rind nearly an inch thick, crisp and tender, is best, although any may be used. ‘If scum rises, and the syrup assumes a whitish appearance, drain, boil and skim syrup, add melons, and boil until syrup is like thin molasses. CLOVER VINEGAR.