THEIR ICES,CREAMS AND SWEETS
reaching the vinegar, as this kills it. It should always be poured on hot as it comes to the first scald, never allowing it to boil. Never put up pickles in anything that has held any kind of grease, and never let them freeze.
If pickles are put into the brine, it should always be strong enough to bear an egg.
Use coarse salt in proportion of a heaping pint of salt to a gallon of water. Put pickles in bottles and seal while hot.
Put a slice of horse radish in each jar or bottle of pickles, this keeps the vinegar clear.
To one barrel of pickles add one-half bushel grape leaves while in the brine. This keeps them sound and firm.
LIST OF FRUIT IN PRESERVES
| 7 | ½ | pounds | cherries | 1 gallon preserves | |
| 7 | ½ | pounds„ | cherries | ||
| 14 | pounds | berries | 5 quarts jam. | ||
| 14 | pounds„ | sugar |
Two quarts of stemmed currants make two pints of juice, added to two pounds of sugar makes three tumblers of jelly.
Always wash strawberries before removing hulls, put in colander to drain. Always select strawberries for their flavor rather than their size.
STRAWBERRY PRESERVES
Prepare a small quantity at a time for best results. Have a kettle of syrup made of two pounds cane sugar and half a cup of water. Drop berries into it; cook rapidly for twenty minutes, do not stir fruit; remove any scum which may arise. Lift out and put in tumblers and when all are done, cook the syrup and juice to a jelly and fill up tumblers. Let stand till cold before covering.
BLACKBERRY JAM
| 4 | quarts | blackberries |
| 2 | quarts„ | fine cooked apples |
| 4 | quarts„ | cane sugar |
Boil twenty-five to thirty minutes.
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