Stem, pulp and seed the grapes, then weigh them. To five pounds of fruit allow two and a half pounds of granulated sugar and a teacupful of vinegar. Put all over the fire with two ounces, each, of stick cinnamon, broken into bits, and whole cloves. Boil until very thick. This will take about half an hour. The mixture should be so thick that the juice will not run. When this point is reached put the fruit into jelly glasses set in a pan of hot water. Cover the tops of the glasses with rounds of tissue paper and fasten on metal covers.
The wild or "fox" grape is good for spicing, when half-ripe. The grapes must always be firm, and not overripe.
Spiced currants See preceding recipe.
Remove the skins from grapes, put the pulp over the fire and stew gently until it can be rubbed through a strainer that will not allow the seeds to pass. Weigh the pulp, and to every five pounds of this add a pint of cider vinegar, four pounds of brown sugar, three tablespoonfuls of ground cinnamon, and two of ground cloves. Stew all together until very thick. Pour into jelly glasses and cover with closely-fitting tops.
To two and a half pounds of rhubarb, washed and cut into inch bits, add a cupful of vinegar, two pounds of sugar and a tablespoonful, each, of cinnamon and cloves. Put all into a preserving kettle and boil steadily for half an hour. Put up in jelly glasses, as you would jelly.
Peel and slice fifteen large cucumbers and six onions. Salt down heavily and let them stand all night. In the morning drain; pour over them half a gallon of cider vinegar and let them stand four hours. Drain off the vinegar and heat with half a bottle of olive oil. Add some chopped red peppers and celery seed for seasoning and when thoroughly heated pour over the cucumbers and onions, put into glass jars and seal at once.
Slice one peck of green tomatoes and two quarts 'of small white onions, and sprinkle over them a large cupful of salt. Let them stand over night in the brine. In the morning drain well and let them stand in cold water for a few minutes. Pour this water off and add enough vinegar to cover. Add two pounds of brown sugar, one-fourth of a pound of mustard seed and two table-spoonfuls each of allspice, whole cloves and stick cinnamon. Cook all together until the pickles are tender; put into jars and seal.
Break the heads into small flowerlets, and boil ten or fifteen minutes in salt and water; take from the fire and drain carefully. When cold place in a jar, and pour over it hot vinegar in which have been scalded whole cloves, pepper, allspice and white mustard. Have the spices tied in a bag, and remove when well scalded. For each quart of hot vinegar add two tablespoonfuls of French mustard and half a cupful of white sugar. Be sure to cover the pickle with vinegar and keep covered closely.
Make a brine strong enough to bear an egg, then add half as much more water as you have brine. Wash the cucumbers in cold water, and into a stone jar put first a layer of cucumbers, then a layer of grape leaves and a layer of dill, using leaves and stems. Continue in this way until the jar is full. Pour the brine over all and cover, first with a cloth, then with a plate, and put a weight on top of the plate. The cloth must be taken off and washed frequently as in making sauerkraut.