o a jam and seal.

SPICED GRAPES.--Pulp seven pounds of grapes by separating skins and
pulp and pressing pulp through a colander to extract seeds, then mixing
it with the skins. Boil with four and one half pounds of sugar and one
teaspoon each of cloves, cinnamon and allspice. Boil twenty minutes or
to a soft jam.

SPICED CURRANTS.--To four quarts of ripe currants, add three and one
half pounds brown sugar, one pint vinegar and one tablespoon each of
cloves and cinnamon. Cook until currants are tender. Boil syrup thick
first then adding the currants.

SPICED GREEN TOMATOES.--Chop eight pounds of green tomatoes fine, add
four pounds brown sugar, boil three hours then add nearly one quart of
vinegar and one teaspoon each of cloves, cinnamon and mace. Boil
fifteen minutes and seal.

PEPPER HASH.--(Uncooked.) Chop one head of cabbage, one bunch celery,
one half dozen green peppers and one half dozen peeled and sliced
onions fine together and let stand over night. Drain in the morning and
mix the chopped vegetables with one quart of vinegar, two cups white
sugar, one half cup of salt, two tablespoons of mustard seed and one
tablespoon of celery seed. Seal in jars, keeps well all
winter.--Contributed.

SPICED GOOSEBERRIES AND SPICED CURRANTS.--Make a syrup of three pounds
of sugar and one pint of vinegar, add steamed gooseberries (about six
pounds) and when cooked thick add one tablespoon of cinnamon and one
half tablespoon of cloves and allspice. For spiced currants substitute
fresh red currants freed from stems but cook only until the currants
are tender as too much boiling makes them hard and tough. Boil the
syrup quite thick before adding the currants and then bring to a boil
and simmer five minutes.

PICKLED CHERRIES.--Five pounds of stoned cherries, one quart of
vinegar, two pounds of sugar, one half ounce each of cinnamon, cloves
and mace. Tie spices in a thin bag and boil with the vinegar and sugar
to a thick syrup. Pour over the cherries and seal. If the large dark
California cherries are used do not stone them.

TOMATO CATSUP.--Wash and cut up one half bushel of tomatoes and six
onions, mix with two pounds brown sugar, one fourth pound whole black
peppers, one fourth pound each allspice and of salt, one ounce of
cloves, cayenne pepper to suit taste. Boil all together about two
hours, strain through flour sieve and mix with one quart of vinegar.
Boil thick and seal hot. Spices may be omitted if not liked.