Margaret Brown's French Cookery Book

this on the cabbage and let it soak for 1 day. When it feels crisp and the salt is out, take 2 tablespoonfuls each of mustard and celery seed, horseradish grated, 1 tablespoonful of brown sugar, pepper and salt to taste, 1 quart of vinegar, teaspoonful tamarack, 3 small white onions cut up fine. Mix all together and put in a pot and then pour the boiling vinegar, with sugar and tamarack, over the cabbage. Then fasten up in jars tightly, and in a few weeks this will be ready for use. No. 176. PEACH MARMALADE. Take soft peaches. One-half pound of peaches to 1/2 pound of sugar. Peel the peaches over night and sprinkle the sugar over them. The peaches must not be cling-stone. Next morning pour all the juice off and put the juice in a kettle and let it get hot, then put in the peaches, nutmeg, cloves, allspice to taste. When it boils, stir and mash them up well. Let boil slowly for 1-1/2 hours. When thick enough, put into pots, without covering them, till next day. Put a little brandy over them and seal up tightly. No. 177. QUINCE PRESERVES. One peck quinces; peel, core, and weigh them. It will require just so many pounds of sugar. Put on the peelings of the quinces and let them boil perfectly done. Then put the preserves in and the rind of 4 lemons. Let all boil 1/4 hour, till soft enough to allow a straw to pass partly through them. One-half pint of water (quite clean and clear) to 1 pound of sugar; make a syrup and let it commence to boil; skim it and then put in the fruit. Let the fruit boil 1/2 hour exactly; then take out the fruit and lay on a dish. Let your syrup boil steadily 3/4 hour longer. Put your jars in hot water on the stove. Put the fruit in them clear of syrup. Then pour in the syrup and stop the jars up tightly while standing in the boiling water. Let them stand in 1/4 hour. No. 178.