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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Mei Kwei Tao (Pickled Peaches in Red Rose Petals)
 Categories: Preserves, Fruits, Flowers
      Yield: 50 servings
     50    Peaches
      2 lb Sugar
      1 c  Water
      1 pt Vinegar
      1 tb Salt
           Red roses
           Cloves
  Boil sugar, vinegar, water and salt for 20 minutes.  Dip peaches in
  hot water for three minutes, then rub off fur with a towel.  Place on
  the stem of each peach a red rose.  Stick four cloves through rose on
  to the peach. Cook rosed peaches in syrup until soft.
  Nellie C. Wong, Chinese Dishes for Foreign Homes Shanghai, 1932
  (Flower Cookery - by Mary MacNicol) Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickling Spice
 Categories: Spices
      Yield: 1 servings
      2 tb Mace blades
      1 tb Allspice berries
      1 tb Whole cloves
      2    Cinnamon sticks (3"), broken
           -into small pieces
     12    Black peppercorns
      1    Dried bay leaf, crumbled
  In a small bowl, mix all ingredients.Store in a small, airtight jar
  up to 2 months.
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