The international cook book

Boil sugar, ginger, vinegar, and stick cinnamon. Peel small peaches. Stick four cloves (whole) into each peach. Cook peaches in sjTup until tender. Pack peaches into wide-mouthed jars. Poiu" syrup over them to cover. Seal. RECIPES 157 Canned Peaches 8 quarts of peaches i quart sugar 3 quarts water Select firm peaches. Put into boiling water just long enough to loosen skins. Remove skins, cut in halves, and remove stones. Cook frviit at once. A fevr of the stones may be cooked with it for the almond flavor. Put sugar and water in preserving kettle and cook to s>Tup. Add fruit, cook slowly until it is soft enough to be easily pierced. Put fruit into sterilized jars, arranging outer surface of peach to the glass, fill to overflowing with boiling syrup and seal. This same rule is used to can pears. Canned Tomatoes Wipe tomatoes, cover with boihng water, and let stand until skins may be easily removed. Put them in kettle and cook thirty minutes. Skim frequently. Pour into sterilized jars and seal. Salt may be added if desired. Canned Rhubarb, No. 1 String rhubarb, and cut into one-inch pieces, pack in a jar, place jar under cold water faucet, and let water run twenty minutes. Fill jar fuU of cold water. Seal. Canned Rhubarb, No. 2 6 quarts rhubarb i>^ quarts sugar I pint water String rhubarb and cut into cubes. Add water and sugar. Cook fifteen minutes. Pour into sterilized jars and seal. Bar le Due Wash one quart of currants picked from the stem. Cook one-half cup water, one and one-half cups sugar. Boil until thick. Add currants one cup at a time. Cook three minutes. Skim. Put into sterilized jars. After all the currants have 158 THE INTERNATIONAL COOK BOOK been cooked pour the syrup over the currants in the jars. When cold seal with paraffin. Com Relish 2 dozen ears sweet com 3 green peppers ^2 pound cabbage y^ cup salt 4 onions 3 tablespoons mustard 1 quart vinegar 3 pimentos 2 cups sugar yi teaspoon f>epp>er Cut com from ear. Chop cabbage, onions, peppers, and pimentos. MLx all ingredients together and boil one hour. Pour into sterilized jars and seal. Uncooked Tomato Relish 1 peck ripe tomatoes (cut in 3 cups celery (cut fine) small pieces) % cup salt 2 cups onions (chopped fine) Mix onions and celery*. Cover with salt. Add tomatoes. Let stand one hour. Then add: 2 large red p>epp>ers (chopped) 2 teaspoons cinnamon 3 cups light brown sugar i teaspoon doves Yat cup mustard seed 2 pints \'inegar Mix thoroughly. Chill. Pour into sterilized jars and seal. Pepper Relish Two dozen red and two dozen green peppers, twelve onions. Chop onions. Remove seeds from peppers, and chop fine. Pour boiling water over peppers and onions and let stand five minutes, drain, and again cover with boiling water, let stand ten minutes. Drain. Add two quarts of \dnegar, five cups sugar, one tablespoon salt. Boil fifteen minutes. Pour into sterilized jars. Seal. Beet Relish 2 cups cooked beets (chopped fine) y^ cup horseradish sauce 2 cups raw cabbage (chopp)ed) y^ cup sugar yi tablespoon salt yi teaspoon pepper Enough vinegar to mix smooth. Put into jars. Keep cool. RECIPES 159 Olive Oil Pickles 4 quarts small cucximbers i pint small white onions (sliced) (sliced) Let stand in weak brine overnight. Drain, rinse in cold water, and add: 2 tablespoons white mustard seed 2 tablespoons celery seed