Sweet Watermelon Pickle

Cut the rind into small pieces and soak it for three or four hours, then weigh it and to 5 pounds of it allow 3 pounds of granulated sugar and 3 pints of vinegar. Put the sugar and vinegar into a saucepan and bring it to a boil; skim well and add a spice bag containing nutmeg, stick cinnamon, mace and whole cloves, and let it cook for 4 minutes and pour it boiling hot over the rind. Allow to stand all night and next morning drain the syrup from the rind, boil it up once more with the spice bag, and again pour it over the rind. Repeat this process twice, after which put the entire mass, rind and all, into a preserving kettle and let it boil for 3 minutes; add the juice of four lemons well strained and cook for three minutes more. Then seal, boiling hot, in hot, sterilized fruit jars.

Mrs. F. C. Bitner.

Pepper Relish

24 peppers, mixed green, red and yellow, and 14 small onions. Chop together, pour on boiling water and let stand 5 minutes. Drain. Again pour on boiling water and let stand 10 minutes. Drain. Add 1 quart of vinegar, 2 cups of sugar, and 3 table-spoonfuls of salt. Boil 15 minutes. Put into jelly glasses and when cold seal with parafine.

Mrs. C. P. Wolcott.

Relish

2 hot peppers, 18 red peppers, 6 green peppers, 1/4 peck onions, 2 stalks celery, 4 cups brown sugar, 5 cups vinegar, salt to taste. Run all through grinder. Scald peppers and let stand 5 minutes and drain. Peel onions and scald, then put into cold water to make crisp before grinding. Drain juice from onions. Put all together and boil 20 minutes.

Mrs. L. H. Hoffacker.

Cherry Sauce

Seed sour cherries and cover with vinegar. Let stand 24 hours and drain off vinegar. Take same quantity sugar as cherries and put first a layer of cherries, then sugar, etc., and let this stand a week, stirring every day. Put in jars and seal.

Mrs. E. J. Chenoweth.

Plum Sauce

1 pk. plums, 7 lbs. sugar, 1 pt. vinegar, 1 table-spoonful mace, 1 oz. cloves, 1 oz. cinnamon. Boil all until thick enough to keep. Jar and seal.

Mrs. C.M. Stock.

Spiced Peaches

3 lbs. peaches, 1 1/2 lbs. sugar, 1/2 cup vinegar, 1 ct. worth cinnamon bark. Dissolve vinegar and sugar, then throw in the peaches, when soft enough to pierce with a starw, take out and add 1 doz. cloves, and cinnamon bark to the syrup. Boil well and pour over the peaches. Mrs. Dr. Hollinger, Abbottstown, Pa.

Spiced Peaches

5 lbs. of peaches pared and stoned, 2 lbs. sugar, 1 qt. vinegar, 1/2 oz. cloves, 1/2 oz. cinnamon bark, 1/2 oz. mustard seed, white. Put all together and let stand 24 hours, then pour off vinegar and let it come to a boil, add peaches and boil together until syrup thickens. Mrs. Kate W. Himes, New Oxford, Pa.

Peach Sauce

1 pk. cling peaches, 3 lbs. white sugar, 1 pt. vine-gar. Dip peaches in hot water and rub with a dry cloth, boil in water a short time, then remove and boil in syrup soft enough to pierce with straw. Put boiling in jars and seal.

Mrs. G. W. Welsh.

Sweet Pickle Peaches

1 pk. peaches, 2 lbs. sugar, 1 qt. vinegar, cloves and mace. Boil syrup 5 minutes and put fruit in, let come to a boil. Seal.

Mrs. Ezra Bair.

Spiced Pears

Pare your fruit and halve them, tart pears are preferable; prepare a syrup with 1 qt. of vinegar, 4 lbs. of sugar, white, 2 teaspoonfuls of whole mace, 1 teaspoonful of allspice, 1 1/2 sticks of cinnamon, 1/4 teaspoonful of cloves. Allow fruit to cook slowly about 3 hrs. If the fruit is acid it will become a rich red in color.

To Spice Damson

Use the same proportion of syrup, only do not put your fruit into it, but instead let the syrup come to a good boil, have the damsons carefully looked over and washed, and put into a vessel large enough and pour over them the boiling syrup, repeat for 3 days, the third time place in airtight jars, pour over the syrup and seal while hot.

Mrs. J. D. Zouck.