oon of ginger,
One teaspoon of cloves,
One teaspoon of nutmeg,
One-half teaspoon of allspice.

Cook until the mixture is very thick like jam and then remove the
spice bag. Pour into sterilized glasses and cool and cover with
paraffine. Store in a cool place.

SWEET RED PEPPER MARMALADE

Remove the seeds from thirty sweet red peppers and then wash well and
put through the food chopper. Place in a saucepan and add two cups of
stewed tomatoes. Cook until the peppers are soft and then cool and
rub through a fine sieve. Measure and return to the kettle and add for
every eight cups of pepper and tomatoes:

Juice of two oranges,
Juice of one lemon,
One-half package of seeded raisins,
One-half cup of maraschino cherries, cut into bits,
One piece of candied citron, put through food chopper,
Two-thirds cup of sugar for each cup of prepared pepper pulp.

Cook slowly until the mixture is very thick and then pour into
sterilized glasses. Cool and cover with paraffine and store in a cool
place.

SAUERKRAUT

Remove the coarse, bruised outside leaves of the cabbage and then
shred the head fine, using a slaw cutter. Now line the bottom of a
small barrel or wooden bucket with the outside leaves and then place
in a layer of the shredded cabbage and cover with salt. Repeat until
the utensil is nearly full, pounding down well with wooden mallet when
packing. Sprinkle the salt over the top and cover with large cabbage
leaves and then with a cheese-cloth wrung out of salt water. Tuck in
the ends carefully and then place board on the kraut and weight it
down with a heavy stone.

Now, it is necessary that the cabbage be covered with brine; remove
the scum as it rises to the top. The kraut will be ready for use
in six weeks and it must be kept in a very cool place or it must be
canned.

TO CAN SAUERKRAUT

Fill into sterilized all-glass jars and then fill the jar to
overflowing with boiling water. Adjust the rubber and lid and
partially tighten. Process in hot water bath for one hour, then remove
and seal securely. Store in a dry, cool place.

BRINING CAULIFLOWER

Prepare the cauliflower as directed above, using a large keg or
crock. Pack the cauliflower head down until the keg or crock is
three-quarters full and then fill to overflowing with brine made as
follows:

Place in a boiler

Eight quarts of water,
Eight cups of salt.

Bring to a boil and skim, then cool. Cover the cauliflower with