Page:The Boston cooking-school cook book (1910).djvu/669

 Sweet Pickled Peaches

1/2 peck peaches 2 lbs. brown sugar 1 pint vinegar 1 oz. stick cinnamon Cloves

Boil sugar, vinegar, and cinnamon twenty minutes. Dip peaches quickly in hot water, then rub off the fur with a towel. Stick each peach with four cloves. Put into syrup, and cook until soft, using one-half peaches at a time.

Sweet Pickled Pears

Follow recipe for Sweet Pickled Peaches, using pears in place of peaches.

Chili Sauce

12 medium-sized ripe tomatoes 1 pepper, finely chopped 1 onion, finely chopped 2 cups vinegar 3 tablespoons sugar 1 tablespoon salt 2 teaspoons clove 2 teaspoons cinnamon 2 teaspoons allspice 2 teaspoons grated nutmeg

Peel tomatoes and slice. Put in a preserving kettle with remaining ingredients. Heat gradually to boiling-point, and cook slowly two and one-half hours.

Ripe Tomato Pickle

3 pints tomatoes, peeled and chopped 1 cup chopped celery 4 tablespoons chopped red pepper 4 tablespoons chopped onion 4 tablespoons salt 6 tablespoons sugar 6 tablespoons mustard seed 1/2 teaspoon clove 1/2 teaspoon cinnamon 1 teaspoon grated nutmeg 2 cups vinegar

Mix ingredients in order given. Put in a stone jar and cover. This uncooked mixture must stand a week before using, but may be kept a year.

Ripe Cucumber Pickle

Cut cucumbers in halves lengthwise. Cover with alum water, allowing two teaspoons powdered alum to each quart of water. Heat gradually to boiling-point, then let stand on