CUCUMBER SWEET PICKLES.
Put small cucumbers in a dish with one-half cup salt to two quarts cucumbers; cover with boiling water and let stand all night. Remove from brine, place in granite kettle, cover with vinegar containing whole mustard seed, cloves and cinnamon and one cup of sugar. Let come to boiling point, but not boil. Can, or bottle while hot.
FRENCH PICKLE.
One peck green tomatoes sliced, six large onions sliced; mix these and throw over them one teacupful of salt, let them stand over night; next day drain thoroughly, boil in one quart of vinegar mixed with two quarts of water for fifteen minutes, then drain; take four quarts vinegar, two pounds brown sugar, two tablespoonfuls cinnamon, mace, cloves; tie spices in little bags, put all together and boil ten or fifteen minutes.
GERMAN PICKLED PLUMS OR PEACHES.
One pint vinegar, seven pounds plums or peaches, three pounds sugar, one ounce cinnamon (whole), one ounce cloves (whole), a layer of plums, layer of spice, layer of sugar. Have your vinegar scalded and pour over the plums, going through this process for three successive days. Put all in a kettle and let them come to a boil, and they are ready for use.
GREEN TOMATO PICKLE.
Twelve green tomatoes, three large onions. Boil in salt and water and drain, or sprinkle with salt and allow it to stand all night, then drain. Scald in vinegar to which has been added one cup of brown sugar, one stick of cinnamon bark, a few cloves, red pepper to taste.
SPICED GRAPES.
Seven pounds grapes, one pint vinegar, three and one-half pounds sugar (or more if you like), one-half ounce ground cloves, one-half ounce ground cinnamon. Slip the pulp out of the skins, scald it, then pass through a sieve to seed. Then put the juice and skins and all the seasoning together and boil fifteen minutes.