Farm and home cook book and housekeeper's assistant

These are preferred by many to pickled pears and this recipe will prove doubly welcome when all the fruit cans for air-tight sealing are used up, as the sweet apple pickle will keep very well in covered jars. Peel, but leave whole 1 pk sweet apples, make a syrup of 2 qts vinegar, 4 lbs brown sugar (more if desired very sweet), % oz whole cloves and allspice or cinnamon, 1 teasp mustard seed and a little salt. Heat the vinegar and sugar together and when it boils, skim well, then put in the spices tied in a cheese cloth bag, let boil up again and then add the apples and boil slowly until tender. When done, lift out the apples carefully, put them in a jar, boil down the syrup to the desired consistency and sweetness, pour over the apples and when cold, cover securely and set away in a cool place. — [Mrs. E. G. F., N. Y. Green Tomato Sweet Pickles Slice 20 lbs green tomatoes, sprinkle with salt and let stand 24 hours, then drain and boil in water enough to cover, adding 3 tablesp ground ginger. When the tomatoes are tender, drain and put in stone jars and pour over them 2 qts of boiling hot vinegar which has been seasoned with 1 Vz tablesp ground cinnamon, V2 tablesp ground cloves, 3 tablesp ground ginger, 2 small red peppers and 4 lbs sugar. Tie the spices in a small cheese cloth bag. When the jar is full, lay this spice bag on top of the pickle. — [Mrs. C. W. H., Pa. Carrot Sweet Pickles These are equal to spiced crabapples. Wash and scrape several good sized carrots and boil in slightly salted water until tender. Make a syrup of vinegar, sugar and spices, same as for any other sweet pickle, or use 1 pt vinegar, 2 pts sugar and 1 teasp each of cloves and cinnamon. When the syrup is boiling slice in all the carrots the syrup will cover, let simmer for a while, and then put away in jars. The syrup can be made as rich as desired, and more spices may be added if liked. If not very sweet and spicy, they should be put up in. sealed jars. — [Mrs. R. M. S., Wis. Sauerkraut Cabbage in the form of kraut, if properly made and cared for, is nutritious and makes a desirable dish, being convenient and very little trouble to prepare. I have been using the following recipe for years and have never lost a pound or had any trouble with mouldy cloths on top of kraut. For large quantities I use clean oak barrels, for a few gallons I prefer stone jars. For packing in barrels, I place the barrel near the wall of a building or a heavy post, make a follower that will just fit inside of the barrel and press down by means of a lever, one end in a crack of the building or under a block nailed to a post. Pack in solid, but do not pound or stamp, as this breaks and mashes the fiber of the leaves and causes them to become dark. The way I want kraut to look when taken from the barrel is long, stringy and of a snowy whiteness, and to have a sour, not a soured taste and smell.