Woigli 14 pounds of crab apples and measure out 1 quart of vinegar and
S pounds of u'ranulated sugar. Put the apples in a kettle witli a pint of boiling
neater and stew gently for 10 minutes. Drain, remove the apples from the kettle
and then put them back in layers, s|;)rinkle each layer with sugar, bring to a boil.
Have reatly the boiling vinegar, into which has been stirred 3 tablespoonfuls of
broken stick cinnamon and whole cloves and 1 tablespoonful of ground mace✪ Crabapple Sweet Pickle. Pour
the vinegar over the ai)ples and l)oil for ."> minutes. Witli a skimmer remove the
fruit, spread on platters to cool. F)oil the syrup until thick. Pack the pickles in
iars, and till the jar with the l)oiling syi'U}) and seal immediately.
Mrs. Walters.
Cantaloupe Sweet Pickle.
Use melons that are not quite ripe, scrape out pulp, peel and cut into slices
I inch thick; lay these in weak brine over night, drain, wipe dry and drop into
syrup made as follows: To, 3 lbs. light brown sugar add 1 qt. cider vinegar, 1 tea-
spoon cloves and 1 tablespoon cinnamon✪ Cantaloupe Sweet Pickle. Boil 20 minutes and seal. The spices
should be tied in cheese cloth bags. Mrs. J. M. Perkins.
Nasturtium Pickle.
Gather nasturtium seeds when they are small and green, before the inner kernel
becomes hard, remove stems and let them stand in salted water over night; a level
tablespoon of salt to a pint of water✪ Nasturtium Pickle. In tlie morning drain and pour over them
cold fresh water, rinse well, pack in small bottles and pour over them boiling
vinegar, cork well. You nu\v sweeten and spice the vinegar if you prefer. These
may be used as a substitute for capers or added to your othei' pickles.
Mrs. J. M. Perkins.
Ripe Cucumber Pickles, Sweet.
Peal and cut the cucumbers in pieces and put a layer in stone jar, then a layer
of salt and so on. The next morning wash them off and cook them in i vinegar, ^
water till they are transparent, then drain them. Then make a syrup of 1 quart
vinegar, 3 pounds brown sugar, some whole cloves, cinnamon and allspice✪ Ripe Cucumber Pickles, Sweet. Tie
spices in bag. Put cucumbers in the syrup and cook a few minutes longer. Take
t-hein out, cook syrup 10 or 15 minutes longer, and pour over the cucumbers; have
syrup enough to cover. Mrs, John Power.
SUPERIOR COOK BOOK 155
The Best and Most Reliable Clothing
FOR MKX. BOVS x\NU CHILDREN AT
M. A. K^VTIN'S
Corner Main and Pearl Sis. ISHPEMING, MICH.
Syrup for Sweet Pickles or Peaches.
Seven lbs. of fruit, 4 lbs. brown sugar, 1 t|t. vinegar, 1 oz. cloves, 2 oz. stick cin-
namon. Boil vinegar and sugai', skim well, add spices and stick a clove in each piece
of fruit. Boil 10 minutes, take out fruit and place in stone jar; pour boiling syrup
over fruit to cover well. ^fus. C. J. Sitaddick.
Cucumber Pickle.
1st morning: 'i'o 1 gal. of wati'r take 1 i-up of salt, let boil and pour over
encumbers.
2nd da}': Boil some brine and pou)' over pickles again.
3rd day: Eepeat as for second day.
4th day: Make a new brine same as before and pour wliile boiling over pickles.
oth day: Heat brine and pour over pickles.
6 til day: Same as 5th.
7th day: ]\Iake new bi'ine \ water and \ vinegar, boil and place over pickles. ✪ Syrup for Sweet Pickles or Peaches
Page 115 · 8 recipe records on this page
Presented as published in 1905. 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
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Woigli 14 pounds of crab apples and measure out 1 quart of vinegar and
S pounds of u'ranulated sugar. Put the apples in a kettle witli a pint of boiling
neater and stew gently for 10 minutes. Drain, remove the apples from the kettle
and then put them back in layers, s|;)rinkle each layer with sugar, bring to a boil.
Have reatly the boiling vinegar, into which has been stirred 3 tablespoonfuls of
broken stick cinnamon and whole cloves and 1 tablespoonful of ground mace. Pour
the vinegar over the ai)ples and l)oil for ."> minutes. Witli a skimmer remove the
fruit, spread on platters to cool. F)oil the syrup until thick. Pack the pickles in
iars, and till the jar with the l)oiling syi'U}) and seal immediately.
Mrs. Walters.
Cantaloupe Sweet Pickle.
Use melons that are not quite ripe, scrape out pulp, peel and cut into slices
I inch thick; lay these in weak brine over night, drain, wipe dry and drop into
syrup made as follows: To, 3 lbs. light brown sugar add 1 qt. cider vinegar, 1 tea-
spoon cloves and 1 tablespoon cinnamon. Boil 20 minutes and seal. The spices
should be tied in cheese cloth bags. Mrs. J. M. Perkins.
Nasturtium Pickle.
Gather nasturtium seeds when they are small and green, before the inner kernel
becomes hard, remove stems and let them stand in salted water over night; a level
tablespoon of salt to a pint of water. In tlie morning drain and pour over them
cold fresh water, rinse well, pack in small bottles and pour over them boiling
vinegar, cork well. You nu\v sweeten and spice the vinegar if you prefer. These
may be used as a substitute for capers or added to your othei' pickles.
Mrs. J. M. Perkins.
Ripe Cucumber Pickles, Sweet.
Peal and cut the cucumbers in pieces and put a layer in stone jar, then a layer
of salt and so on. The next morning wash them off and cook them in i vinegar, ^
water till they are transparent, then drain them. Then make a syrup of 1 quart
vinegar, 3 pounds brown sugar, some whole cloves, cinnamon and allspice. Tie
spices in bag. Put cucumbers in the syrup and cook a few minutes longer. Take
t-hein out, cook syrup 10 or 15 minutes longer, and pour over the cucumbers; have
syrup enough to cover. Mrs, John Power.
SUPERIOR COOK BOOK 155
The Best and Most Reliable Clothing
FOR MKX. BOVS x\NU CHILDREN AT
M. A. K^VTIN'S
Corner Main and Pearl Sis. ISHPEMING, MICH.
Syrup for Sweet Pickles or Peaches.
Seven lbs. of fruit, 4 lbs. brown sugar, 1 t|t. vinegar, 1 oz. cloves, 2 oz. stick cin-
namon. Boil vinegar and sugai', skim well, add spices and stick a clove in each piece
of fruit. Boil 10 minutes, take out fruit and place in stone jar; pour boiling syrup
over fruit to cover well. ^fus. C. J. Sitaddick.
Cucumber Pickle.
1st morning: 'i'o 1 gal. of wati'r take 1 i-up of salt, let boil and pour over
encumbers.
2nd da}': Boil some brine and pou)' over pickles again.
3rd day: Eepeat as for second day.
4th day: Make a new brine same as before and pour wliile boiling over pickles.
oth day: Heat brine and pour over pickles.
6 til day: Same as 5th.
7th day: ]\Iake new bi'ine \ water and \ vinegar, boil and place over pickles.