Five pounds of stemmed currants; four pounds of sugar; one pint of vinegar; two tablespoonfuls of cloves; two tablespoon-fuls of cinnamon.

Put on the fire together and cook half an hour after they come to a boil. Put up in jars or jelly-glasses.

Spiced Cherries

Stem and stone the cherries before weighing them and proceed as with Spiced Currants.

Spiced Grapes

Pulp and seed the grapes before weighing and prepare by the recipe given for Spiced Currants.

Spiced Tomatoes

Seven pounds of peeled and sliced tomatoes ; four pounds of granulated sugar; one ounce each of whole cloves, cinnamon, and allspice ; half a nutmeg, grated ; one pint of vinegar.

Boil the vinegar and spice together for ten minutes, put in the tomatoes, and cook slowly until the mixture is thick. Keep in sealed jars.

Spiced Cantelopes

These may be made by the same recipe. The cantelope must be cut into strips and the seeds and rind removed before it is weighed. It must cook in the spiced vinegar until tender enough to be pierced with a straw.