The New century cook book

Eighteen large sweet green peppers, cut right in half, carefully scraping out all of the seeds, chop fine one large solid cabbage, six peppers, removing the seed, one dozen large white onions, grate two roots of horseradish, mix together with two cups of white mustard seed, one ounce of celery seed, one ounce of coriander seed, teaspoonful of allspice, one of cloves, one coffee cup of sugar, stuff the above in the peppers, and tie them carefully together, put them in a stone jar, boil pure cider vinegar, with mace in it, pour boiling vinegar over peppers, let it stand two days, repeating this for the third time. Mrs. I. N. Danforth. Pickled Peaches. Fourteen pounds of fruit, seven pounds of sugar, one pint of vinegar, one ounce of cloves, one ounce of cinnamon, four blades of mace. Peel the peaches, let syrup come to a boil and then cook peaches until they can be pierced with a straw. Put fruit in a jar and cook syrup till thick, then pour over peaches. Mrs. A. M. Plant. New Century Cook Book. Melon Rind Sweet Pickles. Pare and cut in pieces the rind of one watermelon. Parboil in enough water to cover, to which an even tablespoon of alum has been added. Make a syrup of one and one-half pint vinegar and three pounds of granulated sugar, to which add one tablespoonful each of whole cloves, stick cinnamon and whole mace tied in a bag. Drain the melon from alum water and cook in the syrup until tender and of a rich golden color. Keep in glass fruit jars. Mrs. D. H. Lambersox. Sweet Pickle Peaches or Pears. To five pounds of fruit put three pounds sugar and one pint vinegar. Season with mace, cinnamon and cloves. Dissolve the sugar in a little water; add the vinegar. When hot drop in fruit and let cook until hot through, but not to break. Put in jars hot and seal tight. Pickled Peaches or Pears. One-half cup of vinegar and one-half pound of sugar to a little over one pound of the fruit; place all the sugar and vinegar over the fire till it comes to a boil; add a layer of fruit and cook until soft enough to run a fork through, then remove the fruit and fill the same way until all are done. The syrup needs no more cooking. Stick cloves in the fruit before cooking and add cinnamon to syrup if desired. Pickled Peaches. Seven pounds fine large peeled peaches, four pounds white sugar, one pint vinegar, a very little mace. Boil fruit in syrup until tender, then bottle. Mrs. C. E. Maxdeville. Spiced Cherries. One pint vinegar, three pounds sugar, one small bag of spices. Boil the cherries in this syrup until done. Let stand until next day — then pour off the juice and boil it, pour over the fruit again and bottle. Mrs. C. E. Maxdeville. Spiced Grapes. Pulp seven pounds of grapes. Let them come to a boil. Squeeze out the seeds and then add the skins with three and one-half pounds of sugar, one pint of vinegar, one-half ounce New Century Cook Book. each of cloves and cinnamon, one tablespoon allspice. Boil all together fifteen minutes. Mrs. N. H. Towne. Spiced Peaches.