The Cookery Blue Book

seal: To 3 quarts of vinegar add 4 cups of sugar, 1 handful of white mustard seed, 1 of stick cinnamon, half the quantity of whole cloves, and a small piece of alum. =Sweet Pickled Figs.= To 7 pounds of ripe figs make a syrup of 3 pounds sugar, 1 quart vinegar, a small handful of whole cloves, and boil five minutes. Remove and set away to cool. The second day the syrup must be drained off and poured over figs boiling hot; let them stand two days more, drain off syrup and heat again. Just before it boils put figs in and let all boil up together. Put in air-tight jars. Sugar for sweet pickles should always be rich brown sugar. =Sweet Pickled Peaches.= 7 pounds peaches, 3 pounds brown sugar, 1 quart vinegar, 1 ounce cinnamon; 3 cloves in each peach. Make the syrup and cook peaches till tender; boil down syrup and pour over the peaches. =Sweet Tomato Pickle.= To 8 pounds of tomatoes, when skinned and cut in pieces, add 4 pounds sugar. Boil slowly until thick, then add a scant quart of vinegar, 1 teaspoon each of ground mace, cloves and cinnamon, and boil slowly again until thick. =Watermelon Pickle (Sweet).= Pare the melon, cutting away all of red portion; cut in fancy shapes. Salt in weak salt and water over night. In the morning rinse in cold water; add lump of alum as big as a small egg to 1 gallon cold water. Put the melon in the cold water and after it comes to a boil, boil ten minutes. To 7 pounds melon, 1 quart cider vinegar, 2 ounces cassia buds or stick cinnamon, 1 ounce cloves, 3 pounds granulated sugar. Let this boil, then add fruit, cook until clear and you think it is done; seal up in jars and keep at least two weeks before using. =Oil Pickles.= 100 small cucumbers, 3 pints small white onions. Slice all together and put layers of cucumbers and onions, with salt between. Let stand two hours, and drain off the brine; then add 1/4