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
