Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

by N.Y.). Young Ladies' Society First Baptist Church (Rochester

Mrs. Lane.

GRAPE CATSUP.

Five pints of grapes, simmer until soft, then put through a colander; add to them two pints brown sugar, one pint vinegar, two tablespoons allspice, two tablespoons cinnamon, two tablespoons cloves, one and one-half teaspoons mace, one teaspoon salt, one and one-half teaspoons red pepper. Boil till thick; then bottle.

E. & I.

RIPE CUCUMBER PICKLE.

Pare and scrape out the inside of the cucumber; put in a weak brine for twenty-four hours. Make a syrup of sugar and vinegar; boil a few slices of the cucumber at a time in this, until they look clear. When the cucumbers are all cooked, boil down the syrup and pour over them.

M. C.

RIPE CUCUMBER PICKLE.

Peel and take out the inside of the cucumbers; cut in pieces, put in cold vinegar, let them lie twenty-four hours; then to a quart of vinegar put two pounds of sugar and one ounce cinnamon buds. Boil the whole together, until the cucumbers are clear.