Pickled Cantaloupes

Select those of rough rind and quite ripe; take out the seeds, pare, and cut them in small square pieces, and cover with good elder vinegar; let them stand twenty-four hours, then pour off part of the vinegar; to every quart of the remainder, add three pounds of sugar, and put them upon the stove and simmer slowly until a fork will go through them easily, and they look clear; then add one ounce of ground cloves and one of cinnamon; cook them ten minutes longer, and set them away to cool; after they are quite cold, cover closely, and set them in a cool, dark closet.

Sweet Cantaloupe Pickle

Pare them and cover with vinegar, after cutting in pieces; pour off the vinegar, and to every pint put three-fourths of a pound of brown sugar, a little cloves, allspice, and mace; let it boil a few minutes; throw in the cantaloupe; take it out as soon as it looks clear; put in a jar, and pour the boiling mixture over them.

Sweet Pickles

Take ripe cucumbers, pare them, and cut out the seeds, cut in strips, and soak in weak brine twenty-four hours; then put them in vinegar and water, and soak twenty-four hours; then put them in sweetened vinegar, the same as for any sweet pickles, and cook until tender; take to a quart of vinegar three pounds of coffee sugar, a tablespoonful of ground cinnamon tied in a cloth, also a few whole cloves, and boil all together.

Musk-Melon Pickle

Take the melons when not quite ripe; peel, remove the seed, and cut in shape; throw them into vinegar and water - equal proportions - and cook until tender; then drain and lay into a jar; then take vinegar enough to cover, allowing three pounds of sugar to a quart; add stick cinnamon to taste, and boil; pour over the melon boiling hot; strain off the vinegar the next day and boil again.

Mock Olives

Take green plums before they begin to ripen, and pour over them, while boiling hot, a pickle made of vinegar, salt, and mustard seed; let them stand all night, and then drain off the vinegar, and boil again, and pour over the plums.

Tomato Figs

Collect a lot of ripe tomatoes, about one inch in diameter, skin and stew them in the usual manner; when done, lay them on dishes, flatten them slightly, and spread over them a light layer of pulverized white or brown sugar; expose them to a summer's sun, or place them in a drying-house; when as dry as fresh figs, pack in old fig or small boxes, with sugar between each layer; if properly managed, the difference cannot be detected from the veritable article.

Spiced Grapes

Ten pounds of grapes, six pounds of sugar, two tablespoonfuls cinnamon, two of allspice, and small teaspoonful ground cloves; remove the pulps and boil, then rub through a sieve or colander to remove the seeds; boil the skins till tender, and then add to the pulp, together with the sugar; spices and vinegar to taste; boil until of the desired consistency.

Pickled Pears

Prepare the fruit as preferred, either pare and leave whole or quarter them; make a syrup in the proportion of three pints of sugar to one quart of vinegar, and while boiling hot put in the fruit, and cook until tender, but not broken; skim out the fruit carefully into a jar and pour the syrup over them; let them stand until the next day, and then lay them in a stone jar in layers, with whole cloves and stick cinnamon, and again pour over them the syrup, boiling hot; continue drawing off and boiling the syrup for four or five days, and then cover and set in a cool place. Apples can be pickled in the same manner.

Gooseberry Sauce

Take nine pounds of gooseberries, nearly ripe, remove the stems, and put into a preserving kettle with four and a half pounds of sugar, and three cups of hot vinegar, and spices to taste; boil until thick.

Green Tomato Sauce

One peck of green tomatoes, washed, and sliced very thin; sprinkle with salt, and allow them to drain twenty-four hours; in the morning press out all the water, and put into a preserving kettle in layers, with a mixture as follows: Six or seven onions cut in slices, quarter of a pound of mustard - mixed - quarter of a pound of mustard-seed, table-spoonful of cloves, nearly two tablespoonfuls black pepper, nearly two tablespoonfuls of allspice, and a tablespoonful of ginger; cover with vinegar, and boil very slowly until the tomatoes look clear.

Currant Sauce

Six pounds of currants, picked from the stems, three pounds of sugar, cup and a half of vinegar, three-quarters of an ounce of cinnamon, and spices to taste; boil slowly an hour.