The Cookery Blue Book

wine sieve to separate the seeds. Cook skins in the same water until soft (if you have no water left in the kettle, add some); skim them out and put in sugar. When it begins to cook put in pulp and skins, and cook slowly until they jelly. It should form a moderately stiff jelly. =Brandy Peaches.= If possible procure "Morris White" peaches. Peel very carefully and throw into cold water to keep them white. To 6 pounds of fruit allow the same weight of sugar; make a syrup of 2 pounds of the sugar and cook peaches very slowly until tender. Lay them on a platter to cool. Then add the remainder of the sugar and make a rich syrup; remove from fire and let it cool a little. Place the peaches in jars. To every 2 cups of syrup add 1 of perfectly white brandy, and pour over the peaches. [Illustration] PICKLES. =Cucumber Catsup.= 3 medium-sized cucumbers grated, but not peeled, 1 large onion grated, 1 tablespoon salt, 3 teaspoons white pepper, 1 tablespoon grated horse radish, 1 pint vinegar. Bottle for use. =Tomato Catsup--No. 1.= 1 gallon tomatoes strained through a sieve, 3 tablespoons salt, 3 of ground mustard, 1 of allspice, 1 of cloves, 1 of red pepper. Simmer slowly three or four hours. Let cool, then add 1 pint of vinegar and 1 bottle brandy. Bottle and seal tight. =Tomato Catsup--No. 2.= 2 quarts skinned tomatoes, 2 tablespoons salt, 2 of black pepper, 1 of allspice, 4 pods red pepper or a little cayenne, 2 tablespoons mustard. Mix and rub these thoroughly together, and stew them slowly in 1 pint of vinegar three hours. Then strain the liquor through a sieve and simmer it down to one quart of catsup. Bottle and cork tight. =Cucumber Pickles.= Soak the cucumbers in strong brine over night; in the morning scald a few at a time in a little vinegar, covering tight and stirring often. As they are done, put in bottles, with one or two peppers in each one, and pour over the following scalding vinegar and