Pickled Damsons

Damsons. 1 tablespoonful powdered cloves. Sugar. Vinegar. 1 tablespoonful powdered ginger. 1 teaspoonful powdered mace. 1 teaspoonful powdered allspice.

Prick the damsons in several places to keep them from cracking and place in a preserving kettle with eight cupfuls of sugar to every seven pounds of fruit. Cover with vinegar and add the spices.

When cooked but not soft, fill jars with them, boil the syrup for fifteen minutes longer and fill the jars.

Reheat and pour over the fruit for five mornings, then seal.

Pickled Dried Currants

4 quarts dried currants. 1 teaspoonful powdered allspice. 1 quart vinegar. 3 lbs. (6 cups) brown sugar. 1 teaspoonful powdered cloves. 1 teaspoonful powdered cinnamon. 1 teaspoonful grated nutmeg.

Clean the currants and put them into an enameled pan, then add vinegar, sugar and spices and boil steadily for an hour, stirring frequently.

Cool and seal in jars.

This is an excellent relish for cold game or venison.