1-3/4 pounds of brown sugar.
1 teaspoonful of clove.
1 teaspoonful of pepper.
1 teaspoonful of salt.
Cover the crab apples with boiling water and cook them until tender; then rub them through a sieve, pressing all the liquid through also. Put the strained fruit into a preserving kettle, and add the sugar and seasoning. Cook gently for an hour and a half; then put in tumblers. When cold, cover with paper, the same as jelly. This is to be served with cold meat.
Piccalilli.
1 peck of green tomatoes.
2 red peppers.
12 onions.
1/2 pint of salt.