Pickled Artichokes

Young artichokes. Vinegar. Ginger. Mace. Nutmeg.

Gather the young artichokes as soon as they are formed, throw them into boiling brine, and let boil for two minutes. Drain them.

When cold and dry put them into jars, and cover with vinegar previously boiled, and seasoned to taste with ginger, mace and nutmeg.

Seal.

Pickled Bananas

8 bananas. 2 lbs. (4 cups) sugar. 1/2 pint (1 cup) vinegar. 1 teaspoonful powdered mace. 1/2 teaspoonful powdered cloves. 1 teaspoonful powdered cinnamon.

Tie the spices in a clean doth and boil them with the vinegar and sugar for fifteen minutes. Cut the bananas in three pieces crosswise and boil them in the syrup until they can easily be pierced with a wooden skewer.

Allow them to cool in the syrup, then bottle and seal.