Margaret Brown's French Cookery Book

the clams. Let it boil up once. 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 1/2 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, 1/2 pound of brown sugar, 1 teaspoonful of tamarack, 1 teaspoonful black pepper, 1 tablespoonful each of allspice and cloves, 1/2 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