Pickled Citron

2 pounds citron 2 pounds sugar 1 pint vinegar 1 pint water

1 lemon

1 tablespoon cinnamon 1 teaspoon cloves 1 teaspoon allspice

Pare the citrons, and cut in medium thin slices. Soak over night in salt water (two tablespoons salt to one quart water). Drain off the brine and cook the citron in clear water until it is tender. Add the citron to the hot pickling solution made from the vinegar, sugar and spices, and boil it rapidly until it becomes clear. Seal it in hot, clean jars.

Spiced Currants

4 quarts currants

2 pounds white sugar

1 pint vinegar

1 teaspoon allspice

1 teaspoon cloves

2 teaspoons cinnamon

Stem the fruit, and wash it. Make a sirup of the sugar, vinegar and spices and boil for five minutes. Add the fruit and cook until the mixture is thick and clear. Seal in clean, hot jars.

Spiced Plums

4 quarts plums 3 pounds sugar 1 tablespoon ground cinnamon

1 pint vinegar

1 tablespoon cloves

1 tablespoon allspice

Make a sirup from the vinegar, sugar and spices. Boil for five minutes. Prick each plum with a fork and pour the boiling sirup over the fruit. Let the whole stand three days, then skim out the plums, boil down the sirup until quite thick, add the plums and heat to boiling. Seal in clean, hot jars.

Pickled Watermelon Rind

2 pounds watermelon-rind 2 pounds sugar 1 pint vinegar 1 pint water

1 lemon, sliced thin 1 tablespoon cinnamon 1 teaspoon cloves 1 teaspoon allspice

Soak the watermelon-rind over night in salt water (one-fourth cup salt to one quart water). Drain off the brine. Cook the watermelon-rind in clear water until it is tender.

Make a hot pickling solution of the other ingredients, add the drained rind, and boil it rapidly until it becomes clear. The spices should be tied in bags and removed before the pickle is bottled. Seal it in clean, hot jars.

Green tomatoes, cut crosswise in thin slices, may be used instead of the watermelon-rind.

Red Pepper Relish

12 red peppers 12 green peppers 3 large onions

1 quart vinegar

2 cups sugar

1 1/2 tablespoons salt

Split the peppers and remove the seeds. Chop the peppers coarsely, pour boiling water over them and let stand for five minutes. Drain, pour more boiling water over them, and let stand ten minutes. Drain and add the chopped onions. Boil the vinegar, sugar, and salt for five minutes, and add all the other ingredients. Cook the mixture ten minutes after it has come to a boil. Pack in clean, hot glass jars.

Quick Christmas Relish

2 cups chopped, pickled beets 5 tablespoons horseradish 1 cup chopped red cabbage

Salt and pepper

Mustard

Vinegar from pickled beets

Mix beets, horseradish and cabbage. Moisten with the vinegar left from the pickled beets and season with salt and pepper, and a little dry mustard. Toss together and serve lightly piled in a mound.