No. 137.
CURRANT JELLY.
One peck of currants, put into a kettle, mashed; let boil up ten minutes; strain a few at a time through a cloth till all the juice is out; 1 pint of juice to 1 pound of sugar; put in preserving kettle, notice the hour it comes to a boil; let it boil 20 minutes, skimming all the time; put into glasses and place out in the hot sun, uncovered, for three days, then cover over with pieces of paper wet with brandy. Set away in a dry place.
No. 138.
VINEGAR PEACHES.
One peck Heath peaches (cling-stones) peeled over night; sprinkle 1 pound of sugar over them; in the morning drain off, put in ½ pint of cider vinegar, let vinegar and juice boil together, putting in a few peaches at a time, letting them boil just enough so that you can stick a straw through the peaches (15 minutes), have your jars sitting in hot water on the stove; put in your peaches as they get done; when the jars are full pour the syrup over them, then fasten them up while on the stove; let stay 15 minutes.
No. 139.
TOMATO CHOW-CHOW.
Fifty cucumbers, 50 green tomatoes, 2 dozen white onions, cut them up in slices over night, sprinkle with salt; in the morning place them in a colander and drain them dry; 1 pint of vinegar, ½ pound of brown sugar, 1 teaspoonful of tamarack, 1 teaspoonful black pepper, 1 tablespoonful each of allspice and cloves, ½ dozen leaves of mace. Put all these in a pot and let them come to a boil; after boiling take them out and put them in a jar covered up tightly.
No. 140.
MANGOES.
Take a mango, cut it, take all the seeds out, put in salt and water for 5 days, let them stay 1 day and night in clear water, drain them and stuff them with the following: Chop a hard head of cabbage, horseradish, mustard seed, garlic, a few cloves; and stuff each one, then tie on the piece taken off to make an opening to take the seeds out. Boil sufficient vinegar to cover them, putting cloves and allspice in the vinegar; pour this over them in the jars; continue boiling the vinegar, pouring it off and on the mangoes for three days; then fasten up for use.