42. Oyster Catsup.—Squeeze through a sieve 1 pint of oysters with the juice, then add 1 pint of sherry or white wine and salt to taste. Flavor with garlic, celery, etc., if desired. Add two or three ounces of mixed spices. Simmer fifteen or twenty minutes, strain and bottle when cold.

43. Pepper Catsup.—Select about twenty-five red bell peppers without removing the seeds. Add 1 pint of vinegar and boil until tender, stirring constantly. Rub it all through a sieve. Set aside the juice. Pour over the pulp another pint of vinegar with two tablespoonfuls brown sugar, 2 or 3 ounces mixed spices. Stir altogether and boil down one-half. Strain through cheese-cloth and bottle when cold.

44. Grape Catsup.—Select grapes that are ripe, but not soft. Pick them over carefully and add to five pounds of grapes, half as much sugar (by weight), 1 pint vinegar, two or three ounces of mixed spices, and salt to taste. Boil until it thickens. Bottle when cold.

45. Pickled Cherries.—Select firm and medium ripe cherries. Fill a wide-mouthed glass bottle or jar with them, then add two tablespoons of salt, and fill the jars with cold vinegar. Seal and let stand six or eight weeks before using. These are very good.

46. Sweet Mixed Pickles.—For sweet mixed pickles, scrape and wash half a dozen young carrots, and parboil in salted water for three or four minutes, then drain and set aside to cool; meanwhile cut into strips. Then take six green tomatoes, three large white onions, one large red pepper, (taking out the seeds) three sour apples, one small cupful of tender string beans, and finally the carrots treated in the same manner; place all these ingredients together in the preserving kettle in which they are to be cooked, adding salt and a very little paprika and allow them to stand for twelve hours. When ready to cook drain off the water that will have formed, adding sufficient vinegar to well moisten, one cupful of sugar, a tablespoon olive oil and two teaspoonfuls of celery seed tied in a piece of muslin, for about five minutes. Remove from the fire and mix in quickly half a teaspoonful ground English mustard blended with a little vinegar; seal immediately in small well-closed jars.

47. Corn Relish.—One dozen ears of corn, one large cabbage, one large red pepper, chop all these up fine together, mix thoroughly and add one pound of brown sugar and one quart of vinegar, salt to suit taste. Let this all come to a boil.

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48. Mustard Pickles.—One hundred small cucumbers (if you get the larger ones cut them in two), one-half peck of the tiny white onions, large head of cauliflower, one pound brown sugar, 1-1/2 cups flour, 1/2 pound mustard, five cents worth of tumeric powder, one cup salt. The cucumbers are to be soaked in salt and water over night and drained in the morning, put in the vinegar and let come to a boil, then add your onions and cauliflower. Take the flour, mustard and tumeric powder, work to a cream with a little vinegar, then gradually stir into the boiling vinegar to thicken it. Boil this all about fifteen minutes. Watch every minute as this scorches very easily.

49. Spiced Currants.—Steam and wash the fruit carefully, and for every four pounds of currants take two pounds of brown sugar, one pint cider vinegar, one tablespoon each of ground cinnamon, cloves, mace, nutmeg and allspice. Put in the fruit and boil all together for a half hour. Fill into wide mouthed bottles, lay a paper wet with vinegar over the currants and tie up the mouth of the bottle with paper.

50. Spiced Grapes.—Five pounds of grapes, three pounds of granulated sugar, half pint of vinegar, two teaspoonfuls each of cinnamon, allspice and cloves. Pulp the grapes, boil skins until tender. Cook the pulp soft and strain through a sieve, add to skins. Put in spices, sugar and vinegar and boil thoroughly. Seal.