$2 Download. Cooks in Clover Recipes. 1889 – 176

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Pickled Currants. — To five pounds of currants

put four pounds of sugar, one pint of vinegar, one

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tablespoon of ground cloves, two tablespoons ofj

ground cinnamon and one ground nutmeg. Boil one

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hour, stirring often. Mrs. F. M.

Pickled Eggs. — Boil them twelve minutes, and

place them immediately in cold water, which will!

cause the shell to come off easily. Boil some red

beets till very soft, peel and mash them fine, and

put them into cold vinegar enough to cover the

eggs; add salt, pepper, cloves and nutmeg. Put the

eggs into a jar and pour the mixture over them. *.

Spiced Peaches. — Ten pounds of peaches, three

and a half pounds of brown sugar, one quart of vin egar,

one quart of water, and two ounces each of

cinnamon, cloves and allspice. Rub the peaches and

stick a few cloves in them ; boil them in the vinegar,

water and sugar, a few at a time to prevent

them from breaking. After the peaches are all

boiled and taken out of the syrup, tie the spices in

thin muslin bags and boil in the syrup ; then pour

it over the peaches and let it stand until the next

day; then reboil the syrup, and pour over the

peaches. Mrs. D. D. Naugle.

Spiced Grapes. — Take the pulp from the grapes,

preserving the skins. Boil the pulp, and rub it

through a colander to get out the seeds, then add

the skins to the strained pulp and boil with sugar,

vinegar and spice. To every seven pounds of

grapes use four and a half pounds of sugar, and one

pint of vinegar. Spice highly with one teaspoon of

cinnamon, half a teaspoon of cloves aud one nutmeg.

Boil a few minutes. Miss H. M.

Spiced Currants. — Four quarts of currants, three

and a half pounds of brown sugar, one pint of vinegar,

one tablespoon of cinnamon, one teaspoon of