GRAPE OLIVES.
(Large Ribier or Malaga)
Wash and pack 2 pounds grapes into sterilized jars. Cover
with this stirred;

COLD SYRUP:

1 cup cider vinegar

21/2  cupscold water

3 tablespoons brown sugar
1 tablespoon salt

DO NOT HEAT. Pour over grapes. Seal. Ripen 2 months
before using.

PICKLED ORANGE RIND
Take 3 large, sweet oranges and mark peel off into 6
sections, Pull from fruit. Cover withcold water and cook until
tender, about 30 minutes. Drain. Combine 4 cups sugar, 2 cups
vinegar and 2 tablespoons mixed pickling spices (tied in a bag).
Boil 5 minutes. Add peel and simmer, stirring occasionally
for about 1 1/4 hours. Pack peel into sterilized jars. Pour

hot syrup over peel, Seal jars. Makes 3 pints.

PICKLED PEACHES, PEARS, OR APPLES

8 pounds peaches
11/2 pounds light brown sugar
Whole cloves
3 cups cider vinegar
1 ounce stick cinnamon

Scald peaches. Dip in cold water for 1 minute. Peel.
Place 4 or more cloves in each peach. Bring sugar, vinegar,
and cinnamon to a boil. Add peaches and cook gently until
tender. Pack into hot, sterilized jars; cover with syrup. Seal
at once,

SPICED PEACHES

pounds (24 medium) ripe peaches
1/2 cups lemon juice (8 lemons)

cups sugar

drops oil of cloves

drops oil of cinnamon

Wash peaches, scald and skin a few at a time, Place in

large roasting pan. Mix sugar and lemon; heat until sugar
dissolved. Stir in oils and pour this syrup over fruit. Bake
in slow oven, 300 deg. F., for 1 hour. Baste often, Pack at
once into hot, sterilized jars, filling with boiling syrup and
sealing according to manufacturer’s directions. Storeina cool
dry place.

On or ®

SWEET PICKLED PEACHES

pounds peaches
3/4 pounds sugar

quart vinegar

ounces whole cloves

ounces stick cinnamon

Peel the peaches; stick a clove into each peach. Boil

sugar and vinegar withcinnamon sticks for 5 minutes, then drop
in the peaches. Cook peaches until tender; remove from syrup.
Boil the syrup, reducing the volumenearlyonehalf. Pour over
the peaches, which have been packed into sterilized jars. Seal.

SPICED PLUMS

pounds prune plums

cups cider vinegar

cups granulated sugar

tablespoon cloves

teaspoon cinnamon

tablespoon allspice
Wash and dry plums. Place in bowl. Boil vinegar,
sugar and spices together for 10 minutes, Pour over plums,
Let stand overnight. Drain off liquid. Bring liquid to a boil.
Add plums and cook until just tender, not soft and broken,
Pack into sterilized jars. Cover with syrup. Seal.

NNrF Ww —-l

eee ON OD

”

>

| "PEAR PICKLES
riod cider vinegar |
sticks cinnamon |
ounce whole cloves
pounds pears
pounds sugar
Cook vinegar and sugar 10 minutes. Add the spices tied
in a bag. Peel pears. Leave whole with stem, or halve them,
coring. Drop fruit inboiling syrup, oneor two pieces at a time,
cook until they can be pierced with a toothpick. Let stand in
syrup overnight, covered. Pack into clean jars to 1/2 inch of
top. Cover with syrup. Seal as directed for type of lid.
Process 20 minutes in boiling water bath.
MINTED PEARS: Add green food coloring to the syrup and
substitute a few drops of mint flavoring for the spice bag.

Nae wo Ww

BRANDIED FRUITS

BRANDIED PEACHES

4 pounds peaches
Whole cloves

4 pounds sugar
31/2 cups water

1 egg white

1 pint white brandy

Pare peaches. Insert two cloves into each peach. Boil
sugar and water for syrup. Beat egg white to froth and add to
syrup. Stir, then skim syrup. Add fruit, one layer at a time,
boil gently about five minutes. Pack in sterilized jars. Boil
syrup until thick, about 8 to 10 minutes. Remove from stove,
add brandy, pour over fruit, seal. Makes 4 pints.

APRICOTS IN BRANDY

Take perfect ‘‘just-ripe’’ apricots. Prick with sharp
fork. Blanch in boiling water until soft but not too tender.
Drop apricots in cold water, drain and place in saucepan with
Syrup (1 cup sugar and 2 cups water boiled for 5 minutes).
Bring fruit to a boil, Remove from syrup and place in hot,
clean jars.
TO MAKE BRANDY SYRUP: Add 2 pints of good brandy to
1 pint of hot syrup. Pour over fruit and seal immediately.
Cool. Check seal, Store.

BRANDIED CHERRIES JUBILEE

2 pounds sweet cherries
2 cups sugar

2 cups water

8

to 10 tablespoons brandy

Wash, stem and remove pits from cherries. In 3 quart s

pan combine sugar and water; stir over lowheat until dissolved,
Bring to boil; boil rapidly for 5 minutes. Add cherries, bring
to boil; let cool slightly. Bring to boil a third time; boil
gently for 10 minutes, stirring occasionally. Put 2 tablespoons
brandy into each sterilized half-pint jar; fill with the fruit and
syrup. Seal at once, Makes 4 to 5 half pints.

TO SERVE AFLAME: Pour jar of cherries into dish;
pour 2 tablespoons heated brandy over top. Ignite, serve
over ice cream.

TUTTI-FRUTTI
quart brandy
quart strawberries
quart cherries, stoned
quart raspberries
quart currants
quart gooseberries
quart peeled, sliced apricots
quart peeled, sliced peaches
quart peeled, sliced fresh pineapple

eee

~

ugar

ont Rae a
See ee eee eae