Pickled Cherries

5 Pounds Cherries.

1 Quart of Vinegar.

2 Pounds of Sugar.

1/2 Ounce each of Mace and Cinnamon.

Stone cherries; grind spices and tie in muslin bag; boil spices, sugar and vinegar together and pour hot over cherries.

Pickled Beets

1 Tablespoon Sugar Salt and Pepper Vinegar and Water.

Take cold boiled beets and slice them across; make a liquid of half water and vinegar with the salt, pepper and sugar stirred in and put the beets in. This is for present use; kept too long they turn white. A bag of spices and a few whole cloves may be boiled with them.

Pickled Sweet Apples

2 Cups of Vinegar.

4 Cups Sugar Cinnamon and Cloves.

Make a syrup of the vinegar and sugar, add a few pieces of cinnamon and a few cloves; pare, core and quarter sweet apples; drop in syrup and cook until tender; put in jar and pour the syrup over. They are ready to eat as soon as cold and will keep for any length of time if sealed.

Pickled Sweet Pears

1 Pint Cider Vinegar 1 1/4 Pounds Granulated Sugar 1/2 Dozen Whole Cloves.

1 Dozen Allspice.

Few Pieces Cinnamon.

Boil cider and vinegar together for ten minutes; tie spices in muslin cloth and boil in vinegar. Select small sweet pears, pare them and boil gently in the vinegar until the pears look clear; drain off the vinegar, put the pears in jars, reheat vinegar and pour over. Seal, if for keeping.

Pickled Onions

Small Onions of Equal Size Vinegar, Whole Cloves and Mace.

Peel and scald onions in salt water until tender, drain and put in glass jars; heat to boiling point enough vinegar to cover them, scalding with it the cloves and mace; pour it over the onions, distributing spices among the jars; seal the jars tight.

Pickled Green Tomatoes

Tomatoes.

Cloves.

Vinegar.

Let the tomatoes stand in salt water for twelve hours, then stick four or five cloves in each one and pour boiling vinegar over them. Place in jar and set in cool place.

Spiced Currants

5 Pounds Currants.

2 Pounds Sugar.

1 Pint of Vinegar.

1 Tablespoon each of Salt, Pepper, Cinnamon and Cloves.

Mash well together and boil twenty minutes.

Pickled Cabbage

1 Cabbage, Quartered Spiced Vinegar Salt.

Remove outer leaves before quartering and reject stalks; put in jar, sprinkle salt between layers and let stand overnight. Drain dry as possible and cover with boiling hot vinegar spiced to the taste.

Chow Chow

25 Tiny Young Cucumbers 15 Onions, Sliced.

2 Quarts String Beans, Cut In Half 4 Quarts Green Tomatoes.

2 Heads White Cabbage.

4 Red Peppers.

4 Tablespoons Mustard Seed.

1 Cup Sugar.

2 Tablespoons each of Celery Seed, Whole.

Allspice and Whole Cloves Cider Vinegar Salt.

Prepare, the vegetables, place in stone jar in layers with a slight sprinkling of salt between layers. Let stand twelve hours and drain off the brine. Put the vegetables in a kettle over the fire, sprinkling through them the spices and sugar. Pour on enough of best cider vinegar to cover; cover tightly and simmer well until thoroughly cooked. Put in glass jars when hot. Tomatoes and cabbage must be chopped coarsely.

Pickled Onions And Cucumbers

10 Green Cucumbers, large 1/2 Dozen Small Onions.

Red Pepper, Vinegar, Sugar.

Peel cucumbers, cut them and the onions jnto thick slices, crosswise; sprinkle with salt; let stand for a day and drain. Put them in a jar, pour over sufficient boiling vinegar to cover and , keep in warm place from twelve to eighteen hours. Drain off vinegar, heat again and pour over till both onions and cucumbers are quite green, adding a little red pepper and speck of sugar the last time of boiling. Cover tightly and put in cool place.