The Toronto Cook Book

Eight pounds peaches, four pounds white sugar, one pint vinegar, one-half ounce whole cloves, one ounce stick cinnamon. Let vinegar and sugar come to a boil with the spices tied in muslin bags; put in peaches, take out when clear, half fill bottles, boil syrup a little longer, first taking out the spices. — Mrs. R. E. Powell. Pickled Pears To seven pounds of pears, take one pint of vinegar, one pint of water, one tablespoon whole cloves, one tablespoon stick cinnamon, one pound of sugar. Bring the ingredients to a boil, add the pears half at a time. Boil until a needle can be inserted, and then bottle, pouring over the syrup. Pickles and Relishes Sweet Pickled Peaches One peck peaches, four pounds brown sugar, one quart vinegar, two ounces of stick cinnamon ; boil sugar and cinnamon twenty-five minutes; stick four cloves, in each peach; put into syrup and cook until soft, using half of the peaches at a time. This recipe may be used for pickling pears. Pickled Pears Four quarts vinegar, eight pounds brown sugar, four ounces of stick cinnamon; boil twenty minutes; place four cloves in each pear; put into syrup and boil until done. Spiced Pears Take seven pounds of pears, three pounds sugar, one pint vinegar, one tablespoon cloves, one tablespoon cinnamon. Peaches may be done in the same way. Spiced Plums Take five pounds fruit, one pint vinegar, four pounds granulated sugar, one tablespoon each of cinnamon and cloves. Boil three or four hours slowly. Spiced Plums Take six pounds of plums, half a pint of vinegar, one dessertspoon cinnamon, four pounds sugar, one dessertspoon cloves. Boil till thick. Spiced Rhubarb Cut three pounds of rhubarb into inch pieces, add one cup vinegar, two pounds and a half of sugar, one tablespoon each of cinnamon and cloves; put in preserving kettle and boil steadily for twenty-five minutes. Put in glass jars and let cool; then seal and place away. Tomato Butter Twenty-four tomatoes, six onions; boil until tender and put through a colander, then through a sieve; now take one cup brown sugar, one cup salt, put on stove and let get hot; add one pound mustard mixed with one pint of vinegar, one cup of flour ; stir into hot tomatoes ; drop in eight finely chopped red peppers; stir in mustard and let come to boil. The Toronto Cook Book Tomato Butter Ten pounds peeled ripe tomatoes, one pint white cider vinegar; stand over night and in morning drain juice off and add one quart vinegar, three pounds brown sugar, quarter teaspoon cayenne pepper, one tablespoon whole allspice, one of whole cloves, two sticks of cinnamon; put spice in muslin bag; boil three hours or less, according to thickness required. Mustard Pickles Take half a basket cucumbers, quarter basket of onions and two cauliflowers, half a pound mustard, one cup flour, two cups sugar, one small teaspoon cayenne pepper, half an ounce tumeric; mix all this with cold vinegar; pour into two quarts of boiling vinegar and let cook five minutes; take one teaspoon whole spice, mix with pickles, place in glass jars uncooked; pour over boiling salad dressing to overflowing; seal and set away. Mustard Pickles