f fruit, put in a porcelain-lined or granite-ware kettle and cook
until clear. Put in glasses and when cold cover with brandied paper and
seal.

PUMPKIN CHIPS.

Slice very thin and chip about four pounds of pumpkin, put in an
earthenware bowl, and cover it over night with four and a half pounds of
granulated sugar and the juice of one dozen lemons. Boil the lemon peel
until tender and cut in small thin chips and add to the juice, etc. In
the morning, boil together until perfectly clear and crisp.

Pickles, Sauces, etc.

RIPE CUCUMBER PICKLE.

Pare and seed the cucumbers. Slice each cucumber lengthwise in four
pieces or cut it in fancy shapes, cover with cold vinegar and let them
stand for twenty-four hours. Drain and put them in fresh vinegar with
two pounds of sugar, and one ounce of cassia buds to one quart of
vinegar. Boil for twenty minutes and put in jars.

SWEET PICKLED PEACHES.

Select fine, fresh, ripe, but not soft peaches, peel and weigh them. To
every seven pounds of fruit take five pounds of granulated sugar, a pint
of vinegar, two tablespoonfuls of cinnamon and one tablespoonful of
cloves, tie the spices up in a muslin bag, add a few pieces of stick
cinnamon and a few allspice. Put the fruit in a stone jar, bring the
sugar, vinegar and spice to a boil, pour over the peaches, cover and let
them stand until the next day, scald the syrup again and pour over the
fruit, and so on, until it has been done in all seven times. Take out
the bag of spice and put the fruit with the syrup into jars and seal.
These are much more delicious than peaches that are cooked.

SWEET PICKLED PLUMS.

Follow the recipe for sweet pickled peaches.

SPICED CURRANTS.

Take seven pounds of fresh and perfectly ripe currants, pick them over,
wash and stem them and put in a granite-ware or porcelain-lined kettle,
with five pounds of granulated sugar, one even tablespoonful of cloves,
one tablespoonful of cinnamon, one dessertspoonful of allspice, one pint
of best cider vinegar. Boil an hour and a half, put in jars and when
cold seal.

CHILI SAUCE.

Four dozen ripe tomatoes, eight green peppers, three cups of chopped
onion, eight cups of cider or wine vinegar, two cups of brown sugar, two
teaspoonfuls of ginger, three teaspoonfuls of cinnamon, two teaspoonfuls
of allspice, two teaspoonfuls of cloves, eight tablespoonfuls of salt.
Skin the tomatoes and put them in the kettle over the fire; as soon as
the w