SPICED GOOSEBERRIES.—Six quarts of gooseberries, four and one half quarts sugar. Boil one hour, add one pint vinegar and one tablespoon each of cloves, cinnamon and allspice. Boil three minutes then seal.
SPICED PLUMS.—Ten pounds of blue plums, eight pounds sugar, one pint vinegar and one tablespoon cloves and cinnamon. Boil to a jam and seal.
SPICED GRAPES.—Pulp seven pounds of grapes by separating skins and pulp and pressing pulp through a colander to extract seeds, then mixing it with the skins. Boil with four and one half pounds of sugar and one teaspoon each of cloves, cinnamon and allspice. Boil twenty minutes or to a soft jam.
SPICED CURRANTS.—To four quarts of ripe currants, add three and one half pounds brown sugar, one pint vinegar and one tablespoon each of cloves and cinnamon. Cook until currants are tender. Boil syrup thick first then adding the currants.
SPICED GREEN TOMATOES.—Chop eight pounds of green tomatoes fine, add four pounds brown sugar, boil three hours then add nearly one quart of vinegar and one teaspoon each of cloves, cinnamon and mace. Boil fifteen minutes and seal.
PEPPER HASH.—(Uncooked.) Chop one head of cabbage, one bunch celery, one half dozen green peppers and one half dozen peeled and sliced onions fine together and let stand over night. Drain in the morning and mix the chopped vegetables with one quart of vinegar, two cups white sugar, one half cup of salt, two tablespoons of mustard seed and one tablespoon of celery seed. Seal in jars, keeps well all winter.—Contributed.
SPICED GOOSEBERRIES AND SPICED CURRANTS.—Make a syrup of three pounds of sugar and one pint of vinegar, add steamed gooseberries (about six pounds) and when cooked thick add one tablespoon of cinnamon and one half tablespoon of cloves and allspice. For spiced currants substitute fresh red currants freed from stems but cook only until the currants are tender as too much boiling makes them hard and tough. Boil the syrup quite thick before adding the currants and then bring to a boil and simmer five minutes.
PICKLED CHERRIES.—Five pounds of stoned cherries, one quart of vinegar, two pounds of sugar, one half ounce each of cinnamon, cloves and mace. Tie spices in a thin bag and boil with the vinegar and sugar to a thick syrup. Pour over the cherries and seal. If the large dark California cherries are used do not stone them.
TOMATO CATSUP.—Wash and cut up one half bushel of tomatoes and six onions, mix with two pounds brown sugar, one fourth pound whole black peppers, one fourth pound each allspice and of salt, one ounce of cloves, cayenne pepper to suit taste. Boil all together about two hours, strain through flour sieve and mix with one quart of vinegar. Boil thick and seal hot. Spices may be omitted if not liked.
GOOSEBERRY CATSUP.—Cook gooseberries soft in water, press through colander. Allow three pounds of sugar to five pounds of pulp, half a pint of vinegar, and small teaspoon each of cinnamon and salt. Boil until thick and seal. For grape catsup follow same directions, adding cloves to the spices.