1 quart vinegar.
1 ounce stick cinnamon,
½ ounce cloves.
Boil the sugar, vinegar, and spices together; put in the apples when boiling, and let them remain until tender; then take them out and put them in a jar; boil the syrup down, and pour over them.
Stewed Prunes.
Immediately after breakfast, wash two pounds prunes in several waters, rubbing them in the hands.
Put in a preserving kettle with one gallon boiling water. Simmer three or four hours. Add two teacups light brown sugar and boil till the syrup is thick. Keep closely covered and do not stir, so each prune may be stewed whole. Put in a shallow bowl and set to cool. This amount will make two dishes.
Excellent side dish for winter or spring.—Mrs. S. T.