SWEET PICKLE BEETS.
Boil the beets till they can be pierced with a fork; put into cold water, slip off the skins and slice. Boil one quart of vinegar, two cups brown sugar, add sliced beets, a little salt and pepper, boil five or ten minutes, place in cans and close tightly.
UNCOOKED SWEET PICKLES (300).
As pickles are often put up in very warm weather, this recipe will be found especially simple and easy to carry out.
One gallon cider vinegar, one cup granulated sugar, one-third cup salt, one cup freshly grated horseradish (or two five-cent glasses), one-half cup ground mustard, one-third ounce saccharine, two tablespoonfuls mixed spices in each quart jar. Be sure to get in a few red peppers and cloves. Put pickles in jars and fill with above mixture, cold.
Preserves and Jellies
BLACKBERRY JAM.
Press the berries through a colander, add one pound brown sugar to a pint of juice. Let it boil slowly more than half a day.