Spiced Currants

4 pounds currants.

2 tablespoons cinnamon.

2 tablespoons clove.

2 pounds brown sugar 1 teaspoon salt 1 cup vinegar.

Remove stems and wash currants, add remaining ingredients, and boil twenty minutes. Keep in stone jar.

Spiced Gooseberries

4 pints gooseberries.

1 cup vinegar.

2 sticks cinnamon 12 cloves.

3 pounds brown sugar 1 teaspoon salt ⅛ teaspoon cayenne 1 tablespoon lemon juice.

½ ounce ginger root.

Tie spices in bag. Cook vinegar and sugar five minutes. Add spice and remaining ingredients, cook slowly one hour. Keep in stone jar.

Spiced Peaches

4 pounds peaches 1 cup vinegar 1 tablespoon cinnamon 1 tablespoon clove.

3 pounds brown sugar.

1 teaspoon ginger.

1 teaspoon salt.

⅛ teaspoon cayenne pepper.

Boil sugar and vinegar. Scald peaches, remove skins, and cook in sirup. Tie spices in bag and cook with peaches. When peaches are tender, pour into stone jars, reheat sirup every day for a week, pouring when boiling over peaches.

All kinds of small fruits may be spiced in this manner.

Sweet Tomato Pickle

4 quarts green tomatoes 4 sliced onions ½ cup salt.

1 tablespoon each of clove, mustard and cinnamon.

4 cups water.

2 pounds brown sugar.

2 cups vinegar.

¼ teaspoon cayenne.

Slice tomatoes, add onions and salt, and let stand twelve hours. Drain, add water and two cups vinegar, and boil one half hour. Drain; to tomatoes add remaining ingredients, and cook one half hour. Keep in stone jar in cool, dry place.