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.
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