The Rural cook book

Pickled Onions, — First pour boiling water over the onions to loosen the skins. As soon as cool enough to handle begin to peel, dropping the onions as peeled into salt water (not brine) to prevent their being discolored. Make a strong brine, heat to the boiling point, and pour over the onions. Leave them in the brine 48 hours, then drain. Spice vinegar 'according to taste, litat lo boiling point, and pour over the onions. Set away for two or three days, drain off the vinegar, heat it again, and pour it over the onions in the jars in which they are to be stored; tie up the jars and set away. Pickled Peaches. — For pick'.ing select medium-sized peaches, ripe and firm. Rub off the down with a piece of flannel. To eight pounds of fruit use four pounds of granulated sugar, one quart of vinegar, two ounces of stick cinnamon, Boii the sugar, vinegar and cinnamon for five minutes. Then put in the peaches carefully, a few at a time. If one likes cloves, two or three may be stuck in each peach. When the peaches arc done enough to be easily pricked with a fork, take them out and put in the jar. When the peaches are all cooked boii the syrup till a little thick, pour over peaches and seal cans or jars. Sweet Pickled Peaches.— Cut the peaches in two, remove the stones, and close the openings with halves together, pack in jars, and cover with the following liquid: To two pounds of sugar add one pint of vinegar (best cider vinegar alone should be used for all pickles), tie in a bag a teaspoonful of whole cloves, one-half teaspoonful cassia buds, three sticks of cinnamon (broken) and some tiny bits of ginger, allspice and nutmeg (about a teaspoonful in all). Scald three times and seal the jars. Keep in dark, dry place; when ready to use remove the spice. Sweet Pickled Pears.— Select ripe but firm fruit, peel and measure out for every seven pounds of fruit four of white sugar, one pint of soft Vinegar aad half a tablespoonful each of whole doves, whole allspice and cinnamon sticks. Put tbe pcari in a kettle and over each layer sprinkle sugar until both are exhausted Heat slowly until the boiling point is reached, then add the vinegar and spice and boil five minutes. Take out the fruit with a perforated skimmer and spread upon platters to cool. Boil the syrup till thick. Heat the jars, pack in the pears and pour the syrup over boiling hot; seal. Pepper Hash. — Wash and dry five large green peppers and one red one, remove seeds and chop shells quite fine; chop fine a good-sized cabbage, and place with the peppers in a bowl, mixing well. Add two tablespoon fills of brown mustard seed; three tablespoonfuls of salt and enough good cider vinegar to cover the whole. Stir well together and put into pickle bottles. Ready for use in two days, or will keep for Winter use. Pepper Mangoes, — Two dozen full-grown pods of red pepper. Cut out the stems with a sharp knife and scrape out the seeds. Lay the pods in brine and let soak for 24 hours. Drain, Make a. dressing of finely chopped cabbage, enough to fill the peppers, seasoned with one tablespoonful each of salt and pulverized mustard seed, one, teaspoonful of grated horseradish, qne teaspoonful of black pepper and one tablespoonful of made mustard. When well mixed stuff the peppers, sew tbe stems on with a coarse thread, pack in a stone jar, cover with strong vinegar and let stand two weeks before using.