No. 20—PICKLED PLUMS.
- 3 lbs. of plums
- 1 lb. of sugar
- ½ pt. of vinegar
- Several small sticks of cinnamon
- 6 cloves
Preparation: Wipe the plums with a cloth, prick with a toothpick several times and place carefully into a stone jar. Boil the sugar, vinegar, cinnamon and cloves a few minutes, skim and pour over the plums boiling hot. This process is repeated 3 times. When the juice boils for the third time, the plums are put in, let boil up a few times, then all is put back into the stone jar or cans and tightly closed or tied up. These pickled plums are nice to serve with meat.
No. 21—GOOSEBERRIES.
- 3 lbs. of gooseberries
- 2½ lbs. of sugar
- A few sticks of cinnamon
- 1½ cups of water
Preparation: Clean, wash and drain nice, large gooseberries, which are not overripe. Boil the sugar, water and cinnamon until clear and jelly like, then add the berries, boil a few minutes and put into jars. Boil down the syrup and pour it into the jars. Close tightly and treat them as in [No. 1].
Remarks: If after 1 day the syrup is too thin, pour it off and boil it once more.
No. 22—PICKLED PEARS.
- 2 lbs. of pears
- 1 lb. of sugar
- 1 cup of water
- ⅛ cup of wine vinegar
- Several sticks of cinnamon
- 2 cloves
Preparation: Peel the pears, cut them into halves and core them, then put into cold water or rub with lemon juice to keep them white. Boil the sugar, water and vinegar 5 minutes with the cloves and cinnamon tied into a white cloth, skim, add the pears and boil until soft but not mushy. Fill the fruit into jars and close them tightly, then treat them as in [No. 1].