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

PICKLED WATERMELON.

Take the green part of the rind of the lemon, pare and cut in small pieces. To one quart of vinegar add two pounds of sugar, one ounce of cassia buds. In this boil the rind until clear and tender.

L. H.

SPICED PEACHES.

Seven pounds fruit, one pint vinegar, three pounds sugar, two ounces cinnamon, one-half ounce cloves. Scald together sugar, vinegar and spices; pour over the fruit. Let it stand twenty-four hours; drain off, scald again and pour over fruit, letting it stand another twenty-four hours. Boil all together until the fruit is tender. Skim it out and boil the liquor until thickened. Pour over the fruit and set away in a jar.

SPICED GRAPES.

Seven pounds grapes, three pounds sugar, one pint vinegar, one tablespoon cloves, one tablespoon cinnamon.

SWEET PICKLED PEACHES.

One peck peaches, three pounds brown sugar, one quart vinegar. Dip each peach in a weak solution of soda water, and wipe dry to remove roughness. Stick three or four cloves in each peach. Heat the vinegar and sugar, then put in the peaches and cook until tender.

Mrs. E. S. Converse.