Spiced Currants

Nine pounds of currants; four and a half pounds of raisins, four and a half pounds of sugar, three cups of best vinegar, three tablespoonfuls of allspice, three of cinnamon, one and a half of cloves; boil until thick.

Spiced Apples

Three pounds of apples, pared; four pounds of sugar, one quart of vinegar, one ounce of stick cinnamon, half an ounce of cloves; boil the sugar, vinegar, and spices together; put in the apples when boiling, and let them remain until tender; take them out, put into a jar; boil down the syrup until it is thick, and pour it over.

Spiced Currants

Four quarts currants (ripe), three and one-half pounds brown sugar, one pint vinegar, one tablespoonful allspice, one tablespoonful cloves, and a little nutmeg; boil an hour, stirring occasionally. Gooseberries and cherries may be spiced in the same manner.

Spiced Cherries

Four pounds of cherries, two pounds of sugar, one tablespoonful of cinnamon, one of cloves; heat one pint of vinegar; pour on hot, three days in succession.

Spiced Grapes

1. Eight quarts of seeded grapes, two ounces of ground cloves, two of cinnamon, three and one-half pounds of sugar; boil two hours.

2. Boil and strain through a colander, to remove the skins and seeds, six pounds of grapes, and add to the grapes three pounds of sugar, one pint of vinegar, two tablespoonfuls of cinnamon, one each of cloves and mace; boil one hour.

Spiced Fruit

Three pounds of sugar to one pint of good vinegar, a teacupful of broken cinnamon, one tablespoonful of cloves, whole, a very little mace; this will spice about one peck of peaches; put all in a kettle and simmer slowly fifteen or twenty minutes, the fruit should be pared; when done put in small jars and cover with egg papers.

Spiced Peaches

Pare, and if very large, halve one peck fine Crawford peaches; to one pint of vinegar, allow three pounds of white sugar, and of this make a rich syrup; drop into the syrup a small handful of broken cinnamon, a very little cloves and mace, and a few pieces of ginger root; when boiling add as many peaches as the syrup will cover, and let them simmer about tea minutes, then take out carefully with a spoon, put into jars, then cook more peaches in the same syrup; when all are cooked, make fresh syrup and pour over them in the jars.

Spiced Pears Or Peaches

Ten pounds of fruit, five pounds of sugar, one half-pint of vinegar; mace, cinnamon, and cloves tied in a bag; boil the pears until clear; then scald thoroughly in the syrup; boil it down, and pour over the pears.

Spiced Plums

One peck of plums, seven pounds of sugar, spice to taste; let boil down thick; before taking from the fire, add one pint vinegar.