Pickles, Sauces, etc.

RIPE CUCUMBER PICKLE.

Pare and seed the cucumbers. Slice each cucum-
ber lengthwise in four pieces or cut it in fancy shapes,
cover with cold vinegar and let them stand for twen-
ty-four hours. Drain and put them in fresh vinegar
#NAME? buds to one quart of vinegar. Boil for twenty min-
utes and put in jars.

SWEET PICKLED PEACHES.

Select fine, fresh, ripe, but not soft peaches, peel
and weigh them. To every seven pounds of fruit take
five pounds of granulated sugar, a pint of vinegar,
two tablespoonfuls of cinnamon and one tablespoon-
ful of cloves, tie the spices up in a muslin bag, add a
few pieces of stick cinnamon and a few allspice. Put
the fruit in a stone jar, bring the sugar, vinegar and
spice to a boil, pour over the peaches, cover and let
them stand until the next day, scald the syrup again
and pour over the fruit, and so on, until it has been
done in all seven times. Take out the bag of spice
and put the fruit with the syrup into jars and seal.
These are much more delicious than peaches that are
cooked.

SWEET PICKLED PLUMS.

Follow the recipe for sweet pickled peaches.

SPICED CURRANTS.

Take seven pounds of fresh and perfectly ripe cur-
rants, pick them over, wash and stem them and put
in a granite-ware or porcelain-lined kettle, with five
pounds of granulated sugar, one even tablespoonful
of cloves, one tablespoonful of cinnamon, one dessert-
spoonful of allspice, one pint of best cider vinegar.
Boil an hour and a half, put in jars and when cold
seal.

CHILI SAUCE.

Four dozen ripe tomatoes, eight green peppers,
three cups of chopped onion, eight cups of cider or
wine vinegar, two cups of brown sugar, two tea-
spoonfuls of ginger, three teaspoonfuls of cinnamon,
two teaspoonfuls of allspice, two teaspoonfuls of
cloves, eight tablespoonfuls of salt. Skin the toma-
toes and put them in the kettle over the fire ; as soon
as the water runs from them, take out half of it, then
put in the onions and peppers chopped, boil together
four hours, stir constantly the last hour to prevent
burning, then add the other ingredients and simmer
long enough thoroughly to mix them. Put the sauce
in small bottles, cork tight and seal and keep in a
dark place.

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