Page:The dainty sweet book, from the International cooking library (1903).djvu/28

WORLD FAMOUS CHEFS SPICED CHERRIES
 * Nine pounds of fruit.

Four pounds of sugar.

One pint malt or cider vinegar.

One-half ounce cinnamon bark.

One-half ounce whole cloves.

Make a syrup of the ingredients and let boil for a few minutes before putting in the fruit. Cook the fruit until the skins break; then take out the fruit and boil down until thick and pour over the fruit hot.

SPICED SWEET APPLES

Take equal parts of sugar and vinegar, add a dozen cloves and a stick of cinnamon bark; when boiling add sweet apples and cook until apples are tender.

SPICED TOMATOES

Take red and yellow pear-shaped tomatoes, prick with a needle to prevent bursting, sprinkle with salt, let stand over night. Pack neatly in glass jars, and cover with the following spiced vinegar: One pint of cider or malt vinegar, one tablespoonful sugar and one tablespoonful of each of the following: cinnamon, cloves, allspice, black pepper. The spices should be ground. Bring to boiling point and pour over tomatoes. Seal up when cold.

PICKLED ARTICHOKES

Select small tender artichokes, trim bottoms, remove the hardest leaves; let stand in alum water until ready to use. When all are ready bring to boiling point and let cool slowly. When cold, arrange in glass jars and pour over them a liquid made as follows: To every gallon of vinegar take one teacup sugar, one cup salt, teaspoonful alum, onequarter ounce cloves and black pepper. Bring to boiling point and seal while hot.

PICKLED ONIONS

Select very small white onions. Peel and boil them in equal portions of sweet milk and water for ten minutes. Drain well out in glass jars and pour scalding spiced vinegar over immediately. Use no allspice as it would darken them, and no sugar. 22