Prepare carefully good sound fruit, not too ripe. For 1 peck of fruit put 2 or 3 qts. of good mild vinegar into fruit kettle and as much fruit as it will cover, boil until tender, when it will be somewhat transparent; as fast as cooked put into the crock in which it will remain and cover closely with earthen cover or plate. When all are thus cooked add to the remaining vinegar from 3 to 5 lbs. of sugar according to taste, 1/2 oz. of cloves, 1 oz. of cinnamon, tie cloves in a cloth, break cinnamon in small pieces, add more vinegar if necessary to make at least 2 qts in all. Boil well and pour over fruit. When perfectly cold they may be put away. Never fails. No heating over.

Four lbs. of fruit, 4 lbs. of sugar, 1 pt. of vinegar, stick a clove in each apple and steam till tender. Make a syrup of vinegar, sugar, and a little stick cinnamon, boil a few apples at a time in the syrup 15 minutes, and put in glass cans, filling up with the syrup.

Five lbs. of fruit, 3 lbs. of sugar, 1 pt. vinegar, 1 teaspoonful of cinnamon, 1 teaspoonful of allspice, 1 teaspoonful of cloves, 1/2 teaspoonful of mace. Stone the cherries, boil the vinegar, sugar and spices to a syrup, add cherries and cook about 2 hours until thick.

To 6 lbs. of grapes add 3 lbs. of sugar, 1/2 pt. of vinegar, 2 teaspoonfuls of cinnamon, 2 teaspoonfuls of cloves, 2 teaspoonfuls of allspice; seed the grapes, cook the skins in a little water until tender, cook the pulp until soft and strain through a sieve; then add the vinegar, sugar and spices, after mixing the pulp and cook until thick and put into jelly glasses. Other fruits can be prepared in the same way.

Three lbs. of ripe fruit, pared and sliced, 1 pt. of vinegar, 1 qt. of sugar, add spices to taste and boil to a jam. Nice for cold meats.

One pt. of sliced ripe tomatoes, 1 pt. of brown sugar, 1/2 pt. of vinegar; fill an 8 qt. kettle nearly full with this mixture. Add 1 1/2 ozs. of whole cloves, 1 1/2 ozs. of whole allspice, 3 ozs. of stick cinnamon, tied in bags; cook slowly 5 or 6 hours. Canned tomatoes may be used.

Five lbs. of gooseberries green or ripe, 4 lbs. sugar, 1 pt. of vinegar, 1 heaping tablespoonful of cloves, 1 heaping tablespoonful of cinnamon; boil slowly 2 or 3 hours.

Four qts. of currants picked from the stems, 1 pt. vinegar, boil together about 20 minutes, then add 2 lbs. of sugar and 1 teaspoon each of allspice, cloves and cinnamon, and boil until thick enough.

Five lbs. currants or juice, 4 lbs. sugar, 1 pt. vinegar, 2 tablespoons cinnamon, 2 tablespoons cloves, boil slowly 2 or 3 hours till quite thick.

Cut up watermelon and take out all the red portion. Then cut the rind into pieces about 2 inches square and pare off the green outside part, using only the white portion. After this is done soak in salt and water over night, and in the morning drain off this water and put in clear water and stew until tender enough to run a broom-straw through. Then drain and put in kettle with 1 pt. of vinegar to 3 lbs. of light brown sugar and 4 lbs. of fruit; add a little stick cinnamon and cloves, and cook the same as spiced peaches.