Peel clingstone peaches and take out the stone with a sharp penknife. Mince fine 3 soft peaches, 2 slices of preserved ginger, about as much preserved orange peel as would come from I orange, i tablespoon of celery seed, i teaspoon of cori- ander seed, 6 canned strawberries and 12 pickled cherries. Stuff" the peaches with the prepared mixture and sew with a fine thread. To every 2 pounds of fruit allow i pound of white sugar and ^ pint of vinegar. Make a syrup, and while hot pour over the peaches. Repeat the boiling for 3 days, and the last day add T ounce each of cloves, allspice, mace, cinnamon and ginger. Tie the spice in a thin muslin bag to keep the syrup clear. Don't put the bag of spice in with the pickle, but throw it away, unless the spice seem very strong, in which case it can be used again. PICKLES AND PRESERVES. 45 Sweet Peach Pickle. reel 8 pounds of peacnes and throw them in cold water to keep from turning dark. Take 4 pounds of white sugar and 4 teacups of water and let come to a boil. Throw in the peaches and cook until a straw will stick in them easily. Take out and measure the syrup, and allow for every pint of syrup i pint of strong vinegar and i tablespoon each of whole cloves✪ Sweet Peach Pickle, allspice and mace. When the syrup has gotten thick, pour over the peaches and seal tight. Good in three months. Always use white sugar, as brown sugar will turn the pickle sour in nine cases out of ten. Small pears can be pickled in the same way. Pickled Damsons. Eight pounds of, damsons, 3 pounds of sugar, }^ ounce each of cinnamon, allspice, cloves and mace, 3 pints of vinegar. Wash the fruit and stick each one with a needle. Place in a large bowl and boil the vinegar, sugar and spice, and pour over the damsons while hot. Cover with a cloth and set aside until the next da}^ ; repeat for 2 days, and then put the fruit on the fire with the vinegar and let them cook until they split. Strain and boil the juice to a thick syrup and pour on the pickle. Seal in air-tight jars and use as a winter pickle. The spice must be ground and tied in a muslin bag. Pickled Plums. Use the large wild goose plum, pricking them 2 or 3 times with a needle, and pickle as you would damsons. Crab-Apple Pickle. When you preserve crab-apples, divide them while hot and spice half in the following way : To every 2 quarts of preserves 46 TESTED VIRGINIA RECIPES. add Yz pint of sharp vinegar and i teaspoon of cloves, i tea- spoon of allspice and i teaspoon of cuinamon. Boil until a thick syrup forms, and seal in small jars. If not sour enough, add more vinegar that has been boiled, and pour on while hot. ine spice must be pulverized. Spiced Currants. Pick and pull from the stems 4 pounds of currants. Take 23^2 pounds ot white sugar, i pint of vinegar and i tablespoon o± cloves and 2 tablespoons of cmnamon, and boil for ^ an hour. Pour over the currants while steaming hot ; return to the fire and boil up once, and bottle for use. They are a delightful addition to game of any sort, and take the place of jelly. Spiced Cherries.

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Peel clingstone peaches and take out the stone with a sharp penknife. Mince fine 3 soft peaches, 2 slices of preserved ginger, about as much preserved orange peel as would come from I orange, i tablespoon of celery seed, i teaspoon of cori- ander seed, 6 canned strawberries and 12 pickled cherries. Stuff" the peaches with the prepared mixture and sew with a fine thread. To every 2 pounds of fruit allow i pound of white sugar and ^ pint of vinegar. Make a syrup, and while hot pour over the peaches. Repeat the boiling for 3 days, and the last day add T ounce each of cloves, allspice, mace, cinnamon and ginger. Tie the spice in a thin muslin bag to keep the syrup clear. Don't put the bag of spice in with the pickle, but throw it away, unless the spice seem very strong, in which case it can be used again. PICKLES AND PRESERVES. 45 Sweet Peach Pickle. reel 8 pounds of peacnes and throw them in cold water to keep from turning dark. Take 4 pounds of white sugar and 4 teacups of water and let come to a boil. Throw in the peaches and cook until a straw will stick in them easily. Take out and measure the syrup, and allow for every pint of syrup i pint of strong vinegar and i tablespoon each of whole cloves, allspice and mace. When the syrup has gotten thick, pour over the peaches and seal tight. Good in three months. Always use white sugar, as brown sugar will turn the pickle sour in nine cases out of ten. Small pears can be pickled in the same way. Pickled Damsons. Eight pounds of, damsons, 3 pounds of sugar, }^ ounce each of cinnamon, allspice, cloves and mace, 3 pints of vinegar. Wash the fruit and stick each one with a needle. Place in a large bowl and boil the vinegar, sugar and spice, and pour over the damsons while hot. Cover with a cloth and set aside until the next da}^ ; repeat for 2 days, and then put the fruit on the fire with the vinegar and let them cook until they split. Strain and boil the juice to a thick syrup and pour on the pickle. Seal in air-tight jars and use as a winter pickle. The spice must be ground and tied in a muslin bag. Pickled Plums. Use the large wild goose plum, pricking them 2 or 3 times with a needle, and pickle as you would damsons. Crab-Apple Pickle. When you preserve crab-apples, divide them while hot and spice half in the following way : To every 2 quarts of preserves 46 TESTED VIRGINIA RECIPES. add Yz pint of sharp vinegar and i teaspoon of cloves, i tea- spoon of allspice and i teaspoon of cuinamon. Boil until a thick syrup forms, and seal in small jars. If not sour enough, add more vinegar that has been boiled, and pour on while hot. ine spice must be pulverized. Spiced Currants. Pick and pull from the stems 4 pounds of currants. Take 23^2 pounds ot white sugar, i pint of vinegar and i tablespoon o± cloves and 2 tablespoons of cmnamon, and boil for ^ an hour. Pour over the currants while steaming hot ; return to the fire and boil up once, and bottle for use. They are a delightful addition to game of any sort, and take the place of jelly. Spiced Cherries.

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