To seven pounds of plums, take four pounds of sugar and two ounces each of stick cinnamon and cloves, one quart of vinegar and a little mace. Put in the jar first a layer of plums, then a layer of spices; scald the vinegar and sugar together, and pour over the plums, and when the jar is full, scald all together. They are then ready for use at once.
But she didn’t use all she put up. She sold to city people who liked her other products so well.
PLAN No. 132. SWEET CUCUMBER PICKLES
People like cucumber pickles, so this woman catered to their taste as follows:
Take ripe cucumbers, cut in two, scrape out the seeds, cut into strips and soak over night in salt water. To every quart of vinegar add one pound of sugar; boil and skim. Boil the strips in vinegar until tender and quite transparent. Take out the pickles, strain the vinegar, put it over the fire with a small muslin bag of mixed spices, boil two hours, pour over the pickles, cover and put away.
She sold these pickles at a good profit.
PLAN No. 133. INDIAN CHUTNEY MAKE
This will be something new to many people, but it is so good that almost any woman could derive a good living from making and selling this and nothing else. Here is the way the Iowa lady made it:
Pare, core and chop in small squares pieces half a pound of sour apples, and to them add half a pound each of tomatoes, brown sugar, stoned raisins and salt, a quarter of a pound each of cayenne pepper and powdered ginger, two ounces each of onions and garlic, one quart of lemon juice and three quarts of vinegar. Mix all well together, and put in a closely covered jar. Keep in a warm place, and stir every day for a month, being careful to see that it is kept covered; strain through a sieve at the end of this time and bottle. The liquor may be used as a sauce for fish or meat, and imparts a flavor seldom equaled.