Put in small agate or enamel saucepan
1 cup vinegar
½ cup sugar
¼ teaspoon peppercorns
¼ teaspoon blades of mace
¼ teaspoon whole cloves, and cook 2 minutes.
Add
½ cup candied cherries, cook 5 minutes; skim out, add
½ cup large Malaga raisins in clusters of two or three.
Cook 10 minutes, remove raisins and add
18 small sweet cucumber pickles and cook 10 minutes.
Arrange in glass jar in closely packed layers, putting raisins in first, then cherries, then pickles; repeat until jar is full. Strain hot syrup into jar, and seal.
MIXED SWEET PICKLES
CRAB MEAT AND TOMATO JELLY SALAD
In a salad bowl lined with
Lettuce leaves, arrange separate piles of
½ pound crab meat
3 hard-cooked eggs, chopped (use silver knife so white will not discolor)
2 roots celery or
½ pound endive cut in small pieces, and
Tomato jelly cut in cubes.
Between piles place
Green pepper free from seeds and cut in strips.
Make a nest of heart leaves of lettuce in center and fill with
Mayonnaise dressing.