No. 23—PICKLED CRAB APPLES.
- 1 lb. of crab apples
- ½ lb. of sugar
- 1 cup of water
- ⅛ cup of vinegar
- 1 stick of cinnamon
Preparation: Wipe the little red crab apples with a cloth, leave the stems on. Boil the sugar, water, vinegar and cinnamon 5 minutes, skim, add the apples and boil 10 minutes. They must not cook to pieces and the skin must stay whole if possible. Place the apples carefully into the jars, boil down the syrup and pour it on hot. Then close the jars tightly and treat them as in [No. 1].
No. 24—BLUEBERRIES, HUCKLEBERRIES.
- 1 lb. of blueberries
- ½ lb. of sugar
- ⅛ cup of vinegar or juice of ½ lemon
Preparation: Pick the berries over, wash and drain them, then boil in sugar and vinegar or lemon juice a little while. When still hot, pour them into jars, close tightly and treat them as in [No. 1].
No. 25—GREEN GAGES.
- 1 lb. of green gages
- ¾ lb. of sugar
- ½ cup of water
Preparation: The genuine green gages which have red dots are the best for preserving. Wipe them with a cloth, shorten the stem and prick the plum to the stone several times with a darning needle. Then boil the sugar and water 5 minutes, put in 8 to 10 plums, boil them until the skin begins to burst, take them out immediately and put them into the jars. Continue this until all plums are cooked. Pour the syrup over, close the jars and put them into a boiler with water to cook for 45 minutes. Then take them out, close the covers tightly and when cold, store them in a cool place.
No. 26—PEELED GREEN GAGES.