Sweet Plum Pickles

Wipe 7 lbs firm, ripe plums, pack them into a jar and pour over them a syrup made by boiling together 1 qt cider vinegar, 4 lbs sugar and 2 tablesp cinnamon and 1 tablesp cloves tied in a cheese cloth bag. Let stand 1 day, then pour off the syrup, let boil up again, and again pour over the plums. Repeat this the next day, and the third day boil up the plums and syrup together and can and seal while hot.-[S. A. B., N. Y.

Sweet Pickled Pears

Select firm fruit of uniform size, not too ripe, and remove blossom ends with sharp pointed knife. For 4 lbs fruit allow 1 pt best cider vinegar, 2 lbs brown sugar and 1/2 cup whole spices mixed-whole cloves, allspice and stick cinnamon, tied in a cheese cloth bag. Boil the spices with the vinegar and sugar about 10 minutes, skim, add the fruit, and cook until tender. Skim out the pears, put in jars, boil down the syrup, pour over the fruit in jars, and seal. This syrup is fine to add to mincemeat pies in winter.-[Mrs. F. H., Ore.

Sweet Quince Pickles

Use only ripe, sound fruit. Pare, core and cut in quarters or eighths. Simmer the parings and cores 1 hour in just enough water to cover, then drain and after weighing the quinces, cook until tender in this water, then drain again, saving the juice. For every 7 lbs fruit allow 4 lbs sugar, 1 pt cider vinegar, and 1 cup juice in which the fruit was boiled. Boil all together about 15 minutes with 2 tablesp cinnamon and 1 tablesp mace tied in a cheese cloth bag, then add the fruit and simmer slowly 1/2 hour. Skim out the fruit, put in jars, boil down the juice, pour over the fruit, and seal while hot.-[Mrs. M. K., Kan.

Sweet Pickled Peaches

Boil 2 lbs brown sugar, 1 pt best cider vinegar and 1 oz stick cinnamon 20 minutes. Have ready 1/2 pk peaches, dip quickly in hot water and rub off the fuzz with a clean towel, stick into each peach 2 whole cloves and drop them into the hot syrup to cook until tender. Do not crowd too many peaches in the syrup at one time. When the peaches are tender, put them in glass jars and cover with the boiling hot syrup and seal at once.- [Mrs. J. B., Kan.

Green Tomato Sweet Pickles

Slice 20 lbs green tomatoes, sprinkle with salt and let stand 24 hours, then drain and boil in water enough to cover, adding 3 tablesp ground ginger. When the tomatoes are tender, drain and put in stone jars and pour over them 2 qts of boiling hot vinegar which has been seasoned with 1 1/2 tablesp ground cinnamon, 1/2 tablesp ground cloves, 3 tablesp ground ginger, 2 small red peppers and 4 lbs sugar. Tie the spices in a small cheese cloth bag. When the jar is full, lay this spice bag on top of the pickle.-[Mrs. C. W. H., Pa.

Carrot Sweet Pickles

These are equal to spiced crabapples. Wash and scrape several good sized carrots and boil in slightly salted water until tender. Make a syrup of vinegar, sugar and spices, same as for any other sweet pickle, or use 1 pt vinegar, 2 pts sugar and 1 teasp each of cloves and cinnamon. When the syrup is boiling slice in all the carrots the syrup will cover, let simmer for a while, and then put away in jars. The syrup can be made as rich as desired, and more spices may be added if liked. If not very sweet and spicy, they should be put up in sealed jars. -[Mrs. R. M. S., Wis.