Eight ozs. of sharp, sour apples, pared and cored, 8 ozs. of
tomatoes, 8 ozs. of salt, 8 ozs. of brown sugar, 8 ozs. of stoned
raisins, 4 ozs. of cayenne, 4 ozs. of powdered ginger, 2 ozs. of
garlic, 2 ozs. of shalots, 3 qts. of vinegar, 1 qt. of lemon-juice.
Chop the apples in small square pieces, and add to them the other
ingredients. Mix the whole well together, and put in a well
covered jar. Keep this in a warm place, and stir every day for
a month, taking care to put on the lid after this operation; strain
but do not squeeze it dry; store it away in clean jars or bottles for
use, and the liquor will serve as an excellent sauce for meat or
fish.

Five lbs. of cherries, stoned or not; 1 qt. of vinegar, 2 lbs.
of sugar, 1/2 oz. of cinnamon, 1/2 oz. of cloves, 1/2 oz. of mace,
boil the sugar and vinegar and spices together (grind the spices
and tie them in a muslin bag), and pour hot over the cherries.

To 7 lbs. of ripe tomatoes add 3 lbs. sugar, 1 qt. vinegar;
boil them together 15 minutes, skim out the tomatoes and boil the
syrup a few minutes longer. Spice to suit the taste with cloves
and cinnamon.

Sufficient vinegar to cover the mushrooms, to each quart of
mushrooms, 2 blades pounded mace, 1 ounce ground pepper; salt
to taste. Choose some nice young button-mushrooms for pickling,
and rub off the skin with a piece of flannel and salt, and cut
off the stalks; if very large, take out the red inside, and reject the
black ones, as they are too old. Put them in a stewpan, sprinkle
salt over them, with pounded mace and pepper in the above
proportion; shake them well over a clear fire until the liquor flows,
and keep them there until it is all dried up again; then add as
much vinegar as will cover them; just let it simmer for 1 minute,
and store it away in stone jars for use. When cold, tie down with
bladder, and keep in a dry place; they will remain good for a
length of time and are generally considered delicious.

Peel the onions until they are white, scald them in strong
salt and water, then take them up with a skimmer; make vinegar
enough to cover them, boiling hot; strew over the onions whole
pepper and white mustard seed, pour the vinegar over to cover
them; when cold, put them in wide-mouthed bottles, and cork
them close. A tablespoonful of sweet oil may be put in the
bottles before the cork. The best sort of onions for pickling
are the small white buttons.

One peck of green tomatoes and 2 onions, sliced; sprinkle
with 1 cup of salt and let stand over night. In the morning
drain, add to the tomatoes 2 qts. of water and 1 qt. of vinegar;
boil 15 minutes, then drain again, throw this vinegar and water
away; add to the pickle 3 lbs. of sugar, 2 qts. of vinegar,
2 tablespoonfuls each of cloves, allspice, ginger, mustard and
cinnamon, and boil 15 minutes.

For 7 lbs. of peaches or pears, take 4 lbs. nice brown sugar,
I pt. of vinegar, 1/2 oz. of cinnamon, 1/4 oz. of cloves; boil up
together for a few moments, then pour over the fruit and let it
stand over night. Next day boil very slowly 1 hour, or until a
fork will pierce the fruit easily. Whole spices are frequently
used. When fruit is done take out and strain liquid over it. If
ground spices are used tie in muslin bag.

Select large, fine peaches, cut in half and remove the pits.
Fill the cavity with mixed black and white mustard seed and
press a clove into each peach. Fasten halves together with
wooden toothpicks; pack in crocks. Make a syrup of 3 lbs. of
sugar to 1 1/2 pts, of vinegar according to the quantity of peaches.
Put a small bag of cinnamon and cloves unground into the
syrup and let boil; skim carefully and pour that over the
peaches, cover and set away for 24 hours. Pour off the syrup
and reheat 2 or 3 days in succession according to the ripeness
of the peaches; the last time taking out the toothpicks and pack-
ing closely into 2 qt. cans. Let the syrup boil down until quite
rich, adding more sugar if necessary; pour over pickles and cover
jars.

Seven lbs. of fruit, 4 lbs. of sugar, 1 oz. of cloves, 1 oz. of
cinnamon, 1 pt. of vinegar. Rub the peaches with a cloth first,
put them in a jar carefully, boil the syrup, pour over the fruit;
let it stand 24 hours; repeat twice; the last time boil them all
together, put 2 cloves in each peach, or prick them.

Four qts. cider vinegar, 5 lbs. sugar, 1/4 lb. cinnamon, 2 oz.
cloves to 7 lbs. fruit. Scald the vinegar and sugar together and
skim, add spices, boil up once, and pour over the fruit. Pour off
and scald vinegar twice more at intervals of 3 days, and then
cover all close. A less expensive way: Take 4 lbs. sugar to 8
lbs. of fruit, 2 ozs. cinnamon, 1 oz. cloves, 1 teaspoonful salt,
1 teaspoonful allspice.