The household cook book

wholesome and palatable. Its composition is 86.3{e water, 4.5^ sugar and 1.2J^ free acid. SPICED FRUIT 545 SPICED CHERRIES— Boil together 2 pints vinegar, 2 lbs. sugar, and, tied in a bag, -| oz. each of cinnamon, cloves and mace; then put in 5 lbs. tart cherries, having the stems left on, and boil 20 minutes. SPICED CURRANTS— Take 4 lbs. sugar, 2 cups of vinegar, 4 teaspoons each of allspice, cinnamon and cloves (tied in a bag); add 5 lbs. currants and boil 2 to 3 hours. SPICED ELDERBERRIES— Take 2 cups vinegar, 4 lbs. sugar, 1 teaspoon each of allspice and cloves and 1 tablespoon of cinnamon (all tied in a bag), and boil; then add 6 lbs. elderberries, boil 2 hours, and put in jars. The ELDERBERRY is widely distributed. The berries are sub-acid and sweetish with a rather unpleasant flavor. elderberries. Some of the poorer German people use them in soups. The flower buds are sometimes pickled and used like capers. They are aperient, diuretic and sudorific medicinally. SPICED GOOSEBERRIES — Take 5 lbs. gooseberries, 4 lbs. sugar, 2 cups vinegar, 1 tablespoon cloves and cinnamon; boil 3 hours, then put in jars. SPICED GRAPES.— Pulp 7 lbs. grapes and scald until the pulps will pass through a sieve; then put them in the preserving kettle, add 5 lbs. sugar, 1 quart vinegar, and ground cinnamon, cloves and allspice to taste; let boil, add the skins, and boil 1 hour, or longer if they are wanted very thick. SPICED PEARS. — Take 2 cups vinegar and 6 cups of sugar, and put cinnamon, cloves and mace in a bag and boil all till nearly thick enough; then put in pears which have been nicely pared, and 3 or 4 cloves (without the heads) stuck in each one, and boil until they look clear; now put the pears in a jar, pour the syrup over, cover tightly, and they will keep indefinitely. SPICED PEACHES — Wipe 2^ lbs. peaches and boil them until tender in 2 cups vinegar and 1 lb. brown sugar; then take them out and put in ^ oz. each of cinnamon, mace and cloves, boil them all well, and pour over the peaches, SPICED TOMATOES.— To each pound of ripe tomatoes (peeled) allow -| cup vinegar, | lb. sugar, and spices to taste; boil all together gently until the tomatoes are cooked; take out the tomatoes and put them on a dish till cold, but let the syrup sinuner; put back the tomatoes when cold, and cook till they are a dark red; then take them out and boil the syrup down thick. When cold, put in jara and seal. In making catsups use good sound fruit. See what we say about " The Utensils Used " in the introduction to our article on " Jams, Jellies, etc.," as that will apply also for catsups. Do not put these up in tin cans, but use glass or stone jars. If mold is found on top when the catsup is opened, it can all be removed, and the contents will not be seriously injured; but if mold is scattered in spots throughout the mass, it is worthless. If when a can is opened there is danger that the balance of the contents will spoil, it should be thoroughly heated. Vinegar can then be added if too thick. Catsups, like preserves, should be kept in a dark, dry, cool place A few whole cloves laid on top will prevent mold from forming,