PICKLING. 31 



mustard and I teaspoon curry-powder mixed with I cup olive-oil 

 and 3 cups vinegar (use less mustard and vinegar if desired). 



Sweet Pickled Peaches. 



y 2 peck peaches. YT. cup water. 



2 Ib. brown sugar. I oz. stick cinnamon. 



I pint vinegar. J/ oz. whole cloves. 



Boil sugar, vinegar, and cinnamon 20 minutes. Dip peaches 

 quickly in boiling water; then rub off the skins. Stick each peach 

 with 2 or 3 cloves. Put into syrup and cook until soft, using one- 

 half peaches at a time. Pack in sterilized jars and add syrup. Seal. 



Sweet Pickled Pears. 



Follow recipe for sweet pickled peaches, using pears in place of 

 peaches. 



Beet Relish. 



i cup chopped cold 2 tablespoons lemon-juice. 



cooked beets. 2 teaspoons powdered 



3 tablespoons grated sugar. 



horse-radish root. I teaspoon salt. 



Mix ingredients in order given. Canned beets may be used 

 instead of fresh ones, and bottled horse-radish if of strong flavour 

 and well drained. This is delicious served with cold meat or fish. 



Dill Pickles. 



Cover cucumbers "of medium size with clear water. Next day 

 drain and wipe dry. Pack in fruit-jars, using plenty of fresh dill 

 between. To each J^-gallon jar add 2 small red peppers, 2 bay- 

 leaves, and 2 thin slices horse-radish root. To 6 quarts water add 

 I Ib. rock salt. Heat mixture to boiling-point ; add I quart vinegar. 

 Pour at once over cucumbers, covering them well. Seal tight while 

 hot. Dill pickles will keep in covered kegs or crocks without being 

 sealed. Dill is a hardy plant of medicinal value and may be suc- 

 cessfully grown in any vegetable-garden. 



