ain. Add: One tablespoonful ground cloves; one tablespoonful
allspice; one tablespoonful mace; one tablespoonful white mustard seed;
one tablespoonful black pepper; one teaspoonful red pepper; one-half cup
sugar; one pine white wine vinegar. Boil down one-half. Bottle.

CURRANT CATSUP

Mrs. J. H. Ostrander

Clean and stew four pounds of ripe currants; add two pounds of brown
sugar and one pint of vinegar; boil steadily and slowly until thick; add
one teaspoonful each of ground pepper, cloves and cinnamon; boil for
five minutes longer. Bottle and seal.

VEGETABLES FOR WINTER SOUP

Mrs. C. E. Seaton

One peck ripe tomatoes; one head of cabbage; one bunch carrots; six
large onions; nine ears of corn; six stalks celery; two green peppers;
one large bunch parsley. Scald the skins off the tomatoes and cut in
rather large pieces; shred cabbage; peel and slice carrots; peel and
chop onions; cut corn from cob; cut celery as for salad; remove the
seeds from peppers, chop them and the parsley quite fine. Mix all
together and boil for one hour in a porcelain or agate kettle, stirring
often to prevent scorching; about ten minutes before it is done, add
salt to taste. Seal hot in glass jars. Potatoes may be added to the soup
in the winter.

SWEET WATERMELON PICKLE

Mrs. N. F. Swartwout

Remove the thin rind (green), also all of the ripe melon, using only the
white portion of the rind. Nine pounds fruit, three pounds sugar, one
quart vinegar. After soaking the rinds over night in strong salt water
and then rinsing in hot water; put the fruit, sugar and vinegar together
in preserving kettle and boil until tender. Skim out fruit and put into
the liquid a bag of spices and boil until a little thick; then pour over
the fruit. If there is not enough syrup to cover it add a little more
vinegar.

PRESERVES

"_The best of families have their family 'jars.'_"

FOUR FRUIT JAM

Mrs. W. C. Thorbus

One quart cranberries cut coarsely; one cup sultana raisins; six ries;
one quart gooseberries; two quarts granulated sugar. Boil forty minutes
and put in jelly glasses.

CRANBERRY CONSERVE

Sue C. Woodman

One quart cranberries cut coarsely; one cup sultana raisins; six
oranges; soak raisins; cut up oranges; mix. Equal measure of sugar;
cook. Stir constantly.

RHUBARB CONSERVE

Mrs. John Ingram

Six pounds rhubarb; six pounds granulated sugar; one-half pound English
walnuts; six oranges, pul