Pickled Crab-Apples

Seven pounds fruit, 3 1/2 pounds sugar, 1 pint vinegar, § ounce stick cinnamon, and 1/3 ounce whole cloves, mixed. Remove the blossom end. Steam until tender, and put into jars. Boil the vinegar, sugar, and spices 15 minutes, pour over the fruit and seal up.

Pickled Sweet Apples

Seven pounds apples after peeling and coring (they should be halved), 1 ounce stick cinnamon, 3 1/2 pounds sugar, 1 pint vinegar, I teaspoon cloves. Steam the apples until a straw will pierce them. Then put in the boiling vinegar, sugar, and spices, and simmer 2 minutes. Put into jars and seal.

Cantaloupe Pickles

Seven pounds melons after they are peeled and cut in shapes. They must be nearly ripe. Lay in weak brine over night. Then boil in alum-water (a teaspoon of alum to 2 quarts water) 1/2 hour. Remove, drain, and have boiling hot on the stove the following: 3 pounds sugar, 1 quart vinegar, 2 ounces cinnamon bark, 1 ounce pounded mace and 1 1/2 ounces whole cloves. Add the melon and let scald all together 15 minutes. Put away in jars.

Sweet Cucumber Pickles

Mrs. L. S. Hodge, Chicago.

Take ripe cucumbers, cut them lengthwise, take out seeds, soak in salt and water 24 hours. Then soak in vinegar and water 24 hours. Drain. Then make a syrup of 1 quart vinegar, 1 pound sugar, 1 ounce cinnamon, and 1/2 ounce cloves. Boil till tender.

Sweet Cucumber Pickles

Take ripe cucumbers. Peel, and cut in lengthwise slices; steam till tender; 1/2 gallon vinegar, 2 pounds sugar, 1 red pepper, 1 ounce cassia buds. Scald all together and pour hot over the pickles in a jar. Seal up.

Citron Pickle

Pare the citron and cut it into such shapes as are desired. Boil in water with a teaspoon of alum to each 1/2 gallon, until tender. Then drain well. Boil together for 10 minutes 2 quarts vinegar, 3 pounds sugar, 3 ounces cassia buds. Then add the citron and boil 5 minutes longer. Put away in jars.

Watermelon Rinds

Pare and cut in fancy shapes. Take weak alum-water and pour it over hot. Let stand 24 hours. Then soak till well cleansed, and boil in clear water till tender. Make a syrup of equal measures vinegar and sugar, some stick cinnamon and race-ginger. Use the proportions given for citron. Boil the rinds in this till clear. Put in a jar, pour the syrup over, cover, seal, and put away.

Pickled Grapes

Take firm, ripe grapes. Pack closely in a jar with grape-leaves between the layers, if you can get them. To 4 quarts vinegar add 2 pints white sugar, 1 ounce cinnamon, 1/2 ounce cassia, 1/2 ounce cloves. Boil vinegar and spices well together, let get cold, and pour over the grapes.

Sweet Tomato Pickle

Mrs. R. R. Austir., Vermillion, Dakota.

Fifteen pounds sliced green tomatoes; let stand over night, with a little salt sprinkled over; drain; 5 pounds sugar, 1 quart best vinegar, 1 ounce cloves, 2 ounces cinnamon. Boil 15 or 20 minutes, skim out and boil the syrup till thicker, if preferred, but it is not necessary. [The best I ever tasted. - Ed.]