PICKLED PEARS. MRS. F. E. BLAKE.
To one gallon of moderately strong vinegar, add a small handful of cloves (not ground), several sticks of cinnamon, sugar enough to make vinegar quite sweet. Take small pears, and with a small pointed knife remove all blemishes, but do not pare them. Put vinegar on the stove. When it comes to a boil, fill kettle as full of pears as will boil; set on back of stove, and boil slowly for three and one-half hours; fill your cans, and seal while very hot.
ROSA'S SWEET PICKLE.
Nine pounds peaches, three pounds sugar, three quarts good cider vinegar. Peel the peaches; then put them with the sugar and vinegar in a porcelain lined kettle; cook for five to ten minutes; put two cloves in each peach; add a little whole allspice.
SPICED GRAPES. MRS. ELIZA CORWIN, MT. GILEAD, OHIO.
Wash the bunches carefully. Use two or three gallon jars. Put a thick layer of brown sugar on bottom of jar; then a layer of bunches of grapes; sprinkle on a few whole cloves, allspice, and stick cinnamon. Alternate layers of sugar and grapes as above until jar is full. Turn plate on top; put on weight; tie cloth closely over top; put in cool place. The grapes are nice served with cold meats. The syrup can be used for cake, puddings, mince pies, etc. Towards spring, strain all that is left in the jar through a flannel cloth; bottle it, and use through summer; use for dysentery. A few spoonfuls in ice water makes a pleasant drink for hot days.
SPICED GOOSEBERRIES. MRS. C. C. CAMPBELL.
Six quarts berries, nine pounds sugar. Cook one and one-half hours; then add one pint vinegar, one teaspoonful cloves, one tablespoonful cinnamon, one tablespoonful allspice.
CHILI SAUCE. MRS. M. E. WRIGHT.
Twenty-four ripe tomatoes, eight onions, twelve green peppers, four tablespoons salt, eight tablespoons sugar, two tablespoons cinnamon, two tablespoons ginger, one tablespoon cloves, four teacups vinegar; boil slowly two hours.