Harper's cook book encyclopædia

About one quart of olive oil is required. Cucumber Sweet Pickle. — Lay the fruit, when first gathered, in brine for two weeks, or three, according to the size. Then take them from the brine and put them into cold water a few hours, until most of the salt is out. They are now to be greened by filling a brass kettle with layers of grape leaves and cucumbers, alternating until all are in, and over each layer of leaves sprinkle a small quantity of powdered alum. Cover with cider vinegar, and boil until they are quite tender. When cold, the large fruit should be sliced in pieces about three inches long and half an inch thick. Then pack them in stone or widemouthed glass jars, occasionally putting in a table-spoonful of white and black mustard-seed mixed, a small piece of race-ginger, garlic, if liked, horseradish ungrated, whole cloves, and a very little allspice. Slice two or three green peppers, and add in very small quantities. Every third layer should have a heaping tablespoonful of brown sugar. Cover with cold vinegar, and in three weeks they will be fit for use. Eggs, Pickled. — Boil the eggs until hard, then lay them in cold water. Remove the shells, and put five eggs in each quart fruit - jar. Scald as much vinegar as will be needed ; add a few slices of freshly boiled red beets, some celery seed, peppercorns, mustard-seed, and a pinch of mace. Fill the jars containing the eggs with the boiling vinegar, and seal at once. Pickled eggs are a palatable addition to broiled or baked fish, and also are very good eaten with lettuce salad and mayonnaise dressing. Fig Pickles. — These are unusual and are especially delicious. Weigh pulled figs and take lb. of sugar to every pound of fruit. Make a syrup of the sugar and a cupful of water to each pound, boil and skim for five minutes, and then drop the Fruit in Brandy PICKLES, ETC Grapes, Pickled figs in and simmer till a straw will penetrate them. Put them in jars in layers with a few cloves, bits of whole cinnamon, and a very little mace between them, and cover with syrup, but do not close the cans. For three mornings pour off the syrup without moving the fruit, reheat it to the boiling-point, and put it back ; the third morning measure it and allow one cupful of vinegar to every three cupfuls of syrup, boil it up thoroughly, pour at once over the figs, and close the cans. Fruit in Brandy. — First clarify as much sugar as will be required ; allow I lb. of sugar to every 2 lbs. of fruit. When the syrup boils gently lay in peeled peaches, apricots, or plums, pricked, but only keep them in long enough to be softened ; be careful they do not crack. Then take out the fruit on a sieve to drain. Set them to cool ; boil the syrup until it is thick, and pour it, with an equal quantity of brandy, over the fruit, which should previously have been placed in the jars. Fruits, Spiced (small). — Stem currants, stone cherries, pulp and seed grapes, top and tail gooseberries. To every 5 lbs. of the prepared fruit allow a pint of vinegar, 4 lbs. of sugar, and two table-spoonfuls each of cinnamon and cloves. Put all on the fire together, bring to a boil, and then cook half an hour. Put up in pint jars or half -pint tumblers, closing while hot.