Spiced Peaches, — Boil three pounds sugar and a pint and a half
vinegar with ounce whole cloves and two of stick cinnamon ; two
or three of the former, with their heads oflF, may be stuck in each
peach ; then put in seven pounds peeled peaches✪ Spiced Peaches and let them heat
through thoroughly. Skim out fruit and put in stone jars, boii
syrup until thick and pour over peaches. Pears^ Pluins and
Cherries maybe prepared same way.
Spiced Tomatoes. — Peel and slice seven pounds ripe tomatoes,
put in pre8er\dng kettle, with half their weight in sugar, a pint vin-
egar, and tablespoon each whole cloves, allspice, pepper-corns, salt,
33
614 BWEET PICKLES,
and teaspoon mace ; boil slowly two hours, stirrins often enough to
prevent burning ; then cool in kettle, and put in self-sealing cans.
Cayenne Vinegar. — Put a pint vinegar✪ Spiced Tomatoes in bottle with a half
ounce cayenne pepper and let stand a month ; then strain and hot*
tie for use. An excellent seasoning for soups and sauces, but must
be used sparingly.
Celery Vinegar. — Crush one-fourth ounce celery seed by pound-
ing in a mortar ; boil a pint vinegar, and when cold, pour on the
seed ; let stand two weeks, then s&ain and bottle for use. A good
substitute for celery in salads, etc. If wanted strong use double the
quantity of seed.
Chilli Vinegar.— Fnt fifty chopped or bruised chillies, cayenne
pepper pods, into a pint best vinegar, let stand a month, then strain
and bo^e. This makes a much stronger vinegar than the cayenne.
Cider Vinegar. — ^To make a small quantity nut a pound white
sugar in a gallon cider, shake well together ana. leave to ferment
four months, when a strong well-flavored vinegar will result. For
directions for making vinegar in large quantities, see Kitchen.
Clatfer Vinegar. — Put a quart molasses in a crock, and pour
over it nine quarts boiling rain water; let stand untilmilk-warm, put
in two Quarts clover blossoms, and two cuds baker's yeast; let stand
two weeks, and strain through a toweL Toothing will mold in it.
Cticumber Vinegar. — Pare and slice fifteen large cucumbers,
and four large onions and nut in stone jar with two or three shal-
lots, a little garlic, two tablespoons salt, three teaspoons pepper,
and half teaspoon cayenne. Leave for four days then boil up and
when cold, strain till clear and bottle for use.
■ Mder-^atoer Vinegar. — ^Gather the buds of elder-flowers, and
to every half peck ada one gallon vinegar, leaving it a fortnight in
jug to ferment. Then strain through a flannel bag, put into it a
email bit of dissolved gellatine, and bottle. The flavor of the herbs
may also be extracted by boiling the herbs or leaves in vinegar,
witnout fermentation ; a mixture of tarragon leaves and elder-flow-
ers is very agreeable.
horseradish Vinegar. — ^Take six tablespoons grated horse-
radish, one of white sugar, and a quart vinegar ; scald the vinegar
and pour boiling hot over the horse-radish and sugar. Let stand a
week, strain and bottle. Or, take three ounces grated horse-radish,
a drachm cayenne pepper, an ounce of shallots✪ Horse-Radish Vinegar, chopped or minced
very fine, and pour over them a quart good vinegar; let stand a
fortnight, strain and bottle.
POTATOES. 616
Page 442 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Spiced Peaches, — Boil three pounds sugar and a pint and a half vinegar with ounce whole cloves and two of stick cinnamon ; two or three of the former, with their heads oflF, may be stuck in each peach ; then put in seven pounds peeled peaches and let them heat through thoroughly. Skim out fruit and put in stone jars, boil
syrup until thick and pour over peaches. Pears, Plums and
Cherries maybe prepared same way.
Spiced Tomatoes. — Peel and slice seven pounds ripe tomatoes, put in preserving kettle, with half their weight in sugar, a pint vinegar, and tablespoon each whole cloves, allspice, pepper-corns, salt,
614 BWEET PICKLES,
and teaspoon mace ; boil slowly two hours, stirrins often enough to prevent burning ; then cool in kettle, and put in self-sealing cans.
Cayenne Vinegar. — Put a pint vinegar in bottle with a half ounce cayenne pepper and let stand a month ; then strain and bottle for use. An excellent seasoning for soups and sauces, but must be used sparingly.
Celery Vinegar. — Crush one-fourth ounce celery seed by pounding in a mortar ; boil a pint vinegar, and when cold, pour on the seed ; let stand two weeks, then strain and bottle for use. A good substitute for celery in salads, etc. If wanted strong use double the quantity of seed.
Chilli Vinegar.— Put fifty chopped or bruised chillies, cayenne pepper pods, into a pint best vinegar, let stand a month, then strain and bottle. This makes a much stronger vinegar than the cayenne.
Cider Vinegar. — To make a small quantity put a pound white sugar in a gallon cider, shake well together ana. leave to ferment four months, when a strong well-flavored vinegar will result. For directions for making vinegar in large quantities, see Kitchen.
Clover Vinegar. — Put a quart molasses in a crock, and pour over it nine quarts boiling rain water; let stand until milk-warm, put in two quarts clover blossoms, and two cups baker's yeast; let stand two weeks, and strain through a towel. Nothing will mold in it.
Cucumber Vinegar. — Pare and slice fifteen large cucumbers, and four large onions and put in stone jar with two or three shallots, a little garlic, two tablespoons salt, three teaspoons pepper, and half teaspoon cayenne. Leave for four days then boil up and when cold, strain till clear and bottle for use.
Elder-Flower Vinegar. — Gather the buds of elder-flowers, and to every half peck add one gallon vinegar, leaving it a fortnight in jug to ferment. Then strain through a flannel bag, put into it a small bit of dissolved gelatine, and bottle. The flavor of the herbs may also be extracted by boiling the herbs or leaves in vinegar, witnout fermentation ; a mixture of tarragon leaves and elder-flowers is very agreeable.
Horseradish Vinegar. — Take six tablespoons grated horseradish, one of white sugar, and a quart vinegar ; scald the vinegar and pour boiling hot over the horse-radish and sugar. Let stand a week, strain and bottle. Or, take three ounces grated horse-radish, a drachm cayenne pepper, an ounce of shallots, chopped or minced very fine, and pour over them a quart good vinegar; let stand a fortnight, strain and bottle.
Records on this page
Spiced PeachesSpiced TomatoesHorse-Radish Vinegar