226 FEUITS AND HOW TO USE THEM. 



namon and cloves tied in a bag. Boll slowly for an hour, 

 in a granite or porcelain kettle, and can while hot. Pears 

 may be spiced in the same way; so may apples. 



Pine-apple Pickle.— Slice the pine-apple very thin 

 and pour over it a syrup made of two pounds of sugar to 

 a pint of vinegar, with spices of cloves", cinnamon and all- 

 spice. The next morning drain off the syrup, boil up again, 

 and pour over the fruit. Repeat it twice after vrard. Kipe 

 musk-melon, ripe cucumber, and water-melon is pickled in 

 th6same manner. The rind is cut in thick oblong pieces' 

 and the outer skin shaved off. 



Pickled Plums.— For eight pounds of fruit take four 

 pounds of sugar, one quart of vinegar, one ounce of cinna- 

 mon, and one of cloves; scald the vinegar, sugar, and spices 

 together; skim, pour scalding hot over the fruit, and let it 

 stand three days; pour off the syrup, scald and skim, and 

 pour over again, and continue this process every three days 

 till they are scalded three times. The plums shoulal be 

 Pricked with a needle before dropping into the syrup. 



Quince Pickles. — Peel the quinces and divide into 

 eighths reserving cores and parings for jelly. Put the 

 sections into a preserving kettle on the back of the range, 

 with water enough to keep them from burning. Cover, and 

 let the fruit steam till tender, then throw in three-fourths 

 its weight of sugar. Weigh again, when the sugar is dis- 

 solved, and to every four pounds and a half of fruit, allow 

 one-half pint of vinegar and one tablespoonful of mixed 

 cinnamon and mace tied in a cheese-cloth bag. Cover 

 closely and let it simmer fifteen minutes. Skim the fruit 

 into glass jars, boil the syrup till it thickens, pour over the 

 quinces and seal. 



Balslus Pickled. -Make a syrup of two pounds of the 

 best brown sugar and ono pint of vinegar, with a teaspoon- 

 ful each of cinnamon, spice and cloves tied in a bag. Heat 

 to the boiling point, skim, and turn it over two pounds of 

 large selected raisias on their steins. On the second (Jay. 



