Pickle Cabbage

Shave fine 6 medium sized red cabbages and about 6 onions, sprinkle freely with salt and let stand over night. Drain and add 1 pint of green and red peppers, 5 coffee cups of sugar, 3 qts. vinegar, 1 tablespoon each cloves, cinnamon, allspice, I teaspoon each black pepper, ginger and mace, a few bay leaves, whole cloves and a tablespoon of mustara. When it boils remove to the back of the stove and allow to set until well scalded through. Tie the ground spices in little sacks.

Mrs. A. M. Wallace.

To keep pickles from getting soft, put a few grape leaves in the jar.

Take red or yellow pear shaped tomatoes, prick each one through with a darning needle to prevent bursting. To each pint of vinegar add 1 teaspoon each cloves, cinnamon and allspice, 1 tablespoon of sugar. When the vinegar boils, put in the tomatoes for a few minutes, take out, put in jars, allow the vinegar to boil a few minutes longer, pour over the tomatoes and seal while hot.

Ripe Cucumber Sweet Pickle

Pare 12 large cucumbers, take out the pulp, cut them in strips about 2 inches wide and 3 inches long. Take 2 lbs. sugar, 1 pint of vinegar, 1 oz. of cinnamon, 1-2 oz of cloves.

Boil together and skim, then put in the cucumbers, cook until tender, take them out and let the liquor cook 15 minutes longer. Fill the jars and seal. Genoa, Ohio.

Spiced Peaches

Peel and slice the peaches and to 2 1-2 lbs. of them add 1 cup vinegar, 2 lbs. sugar, 1 tablespoon each cinnamon and cloves, boil all together steadily for 1-2 hour, put up in jelly dishes. Mrs. E. D. Keck.

Spiced Gooseberries

Six quarts gooseberries, 9 lbs. sugar, 1 pint of vinegar, I tablespoon each cinnamon, allspice and cloves.

Put the berries in a kettle with half of the sugar and a little water, boil 1 1-2 hours, when nearly done, add the rest of the sugar, take off the fire, and add the spices and vinegar. Mrs. F. E. Herrick.

Sweet Pickled Allspiced Fruits

Ten lbs. prepared fruit, 3 lbs. light brown sugar, 1 qt. good vinegar, 1 oz. each of cloves, cinnamon tied in a bag.

Boil all together until the fruit is tender, then boil the juice down to a good syrup, pour over the frui and seal.

. Plums, cherries, peaches and berries are very nice pickled without cooking the fruit. Put the fruit into jars, pour the syrup boiling hot over the soup, pour it off and boil for 3 successive mornings, then seal.

Pickled Onions

Select the small white onions, boil them in equal portions of milk and water for ten minutes, drain and p>ur scalding, spiced vinegar over them immediately. Do not use allspice.

Ripe Cucumber Pickles

Pare and seed ripe cucumber pickles and cut lengthwise, let stand 24 hours covered with vinegar and water. Drain, put into fresh vinegar with 2 lbs. of sugar and 1 tablespoon of salt to every qt. of vinegar. Boil 20 minutes. Seal in jars; use cider vinegar and use if desired, whole spice or mustard seed or cayenne pepper. Mrs. George Underwood.

I. M. Long