SPICED PEARS
Take two teaspoons of whole cloves, one tablespoon of allspice, one tablespoon of cinnamon. Crush them slightly and boil one minute in a quart of vinegar and a pint of sugar mixed. Take a fine variety of pear, halve, take out seeds, boil in water until tender, finish the cooking in the spiced syrup, cooking not too soft. Place in small stone jars and cover well with syrup. Tie a cover over the jar. Spiced peaches are made the same, except do not cook first in water. The syrup will cook them sufficiently.
Mrs. B. B. L.