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Classic
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page 233
syrup made of one pound sugar to one quart cider vinegar, boiled for about five
minutes. Cover closely, and set in a cool place.--Mrs. Lewis Brown, Cape
Girardeau, Mo.
SPICED CURRANTS.
Six pounds fruit, three of raisins, three of sugar, one pint vinegar, two
table-spoons allspice, two of cinnamon, and one of cloves.--Mrs. H. B. S.
PICKLED GRAPES.
Fill a jar with alternate layers of sugar and bunches of nice grapes of just
ripe; fill one-third of good cold vinegar, and cover tightly.--Mrs. O. T.
Carson.
SPICED GRAPES.
Five pounds grapes, three of sugar, two tea-spoons cinnamon and allspice, half
tea-spoon cloves; pulp grapes, boil skins until tender, cook pulps and strain
through a sieve, add it to the skins, put in sugar, spices, and vinegar to
taste; boil thoroughly and cool.--Miss Mae Stokes, Milford Centre.
SPICED GOOSEBERRIES.
Leave the stem and blossom on ripe gooseberries, wash clean; make a syrup of
three pints sugar to one of vinegar, skim, if necessary, add berries and boil
down till thick, adding more sugar if needed; when almost done, spice with
cinnamon and cloves; boil as thick as apple butter.
SPICED NUTMEG MELON.
Select melons not quite ripe, open, scrape out the pulp, peel, and slice; put
the fruit in a stone jar, and, for five pounds fruit, take a quart vinegar, and
two and a half pounds sugar; scald vinegar and sugar together, and pour over the
fruit; scald the syrup and pour over the fruit each day for eight successive
days. On the ninth, add one ounce stick-cinnamon, one of whole cloves, and one
of all-spice. Scald fruit, vinegar, and spices together, and seal up in jars.
This pickle should stand two or three months before using.--Mrs. Gen. Noyes,
Cincinnati.
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