Tomatoes.
See page [170].
Plums, Peaches, Cherries, or Tomatoes.
Four quarts of cider vinegar, five pounds of sugar, a quarter of a pound of cinnamon, and two ounces of clove, to seven pounds of fruit. Scald the vinegar and sugar together, and take off the scum; add the spices and boil it up again, and pour it immediately upon the fruit. Scald the vinegar twice more at intervals of three or four days, and cover the jar close after it is poured in.
A less expensive way is found to be very good. Put four pounds of sugar to eight of fruit, half the quantity of spice, a spoonful of salt, and one also of powdered allspice.
TEA, COFFEE, CHOCOLATE, COCOA, ETC.
Tea.
See that the water boils. Scald the pot, and put in a teaspoonful for each person. Upon green tea, pour a little water, and allow it to stand two or three minutes where it will keep hot; then fill the pot from the teakettle. Green tea should never be boiled, and it is rendered dead by being steeped long.