Sweet Melons.
Use ripe citron melons. Pare them, cut them in slices and remove the seeds. To five pounds of melon allow two and one-half pounds of sugar and one quart of vinegar. The vinegar and sugar must be heated to the boiling point and poured over the fruit six times, or once on each of six successive days. In the last boiling of the syrup add half an ounce of stick cinnamon, half an ounce of white ginger root and a few cloves. When the syrup boils, put in the melon, and boil ten minutes; then put in jars. Skim the syrup clear and pour it over the melon.
Peaches, Pears and Sweet Apples.
For six pounds of fruit use three of sugar, about five dozen cloves and a pint of vinegar. Into each apple, pear or peach, stick two cloves. Have the syrup hot, and cook until tender.
Sweet Tomato Pickle.
One peck of green tomatoes and six large onions, sliced. Sprinkle with one cupful of salt, and let them stand over night. In the morning drain. Add to the tomatoes two quarts of water and one quart of vinegar. Boil fifteen minutes; then drain again, and throw this vinegar and water away. Add to the pickle two pounds of sugar, two quarts of vinegar, two table-spoonfuls of clove, two of allspice, two of ginger, two of mustard, two of cinnamon, and one teaspoonful of cayenne, and boil fifteen minutes.
Spiced Currants.
Make a syrup of three pounds of sugar, one pint of vinegar, two table-spoonfuls of cinnamon, two table-spoonfuls of clove, and half a teaspoonful of salt. Add six pounds of currants, and boil half an hour.
Spiced Plums.
Make a syrup, allowing one pound of sugar to one of plums, and to every three pounds of sugar, a scant pint of vinegar. Allow one ounce each of ground cinnamon, cloves, mace and allspice, to a peck of plums. Prick the plums. Add the spices to the syrup, and pour, boiling, over the plums. Let these stand three days; then skim them out, and boil down the syrup until it is quite thick, and pour hot over the plums in the jar in which they are to be kept. Cover closely.