come to a boil; there should be sufficient liquid to
cover them. Keep in a stone or glass jar. Grapes (Concord) may be spiced
the same way.

GOOSEBERRY RELISH

Cut the brush part from the berry, but leave the stem on, wash
thoroughly and let drip in colander overnight. For eight pounds of
berries prepare a syrup of six pounds of sugar and three cups of water.
When syrup has boiled till clear put in the berries and boil for
three-quarters of an hour. Put in jars or glasses.

PICKLED FIGS

Boil the figs in water one and one-half hours, then drain and weigh. To
seven pounds fruit use the following syrup: Three pounds of sugar, one
pint of vinegar, two ounces of whole cinnamon, two ounces of whole
peppers, one ounce of cloves, one orange, and two lemons sliced. Boil
syrup one-half hour, add fruit and boil slowly two hours.

*BRANDIED FRUITS*

MELANGE

This French fruit preserve is truly delicious, and should be put up in
the month of June. To every pound of fruit take one pound of sugar. It
requires no cooking at all, and is therefore easily made. Get the
largest and soundest berries in the market. Pick two quarts and lay them
in a new and perfectly clean two-gallon stone jar and cover with two
pounds of the finest granulated sugar. Stone as many pounds of red,
black, and white cherries as you wish to use, and add the same quantity
of sugar. You may also use bananas, pineapples or oranges. Seed the
latter carefully. Be sure to weigh all the fruit, and allow one pound of
sugar to every additional pound of fruit. Pour over the fruit a pint of
pure alcohol. Tie up the jar with thick paper, and in season add
peaches, apricots, raspberries, blackberries, large, red currants; in
fact, all kinds of fruit. Green-gages and purple and red plums also add
both to looks and taste. Be sure to add the same amount of sugar as you
do fruit, but no more alcohol. In the fall of the year pack in glass
jars; looks very pretty. Keep it in a dry, cool place. There is always a
surplus of juice, which makes excellent pudding sauce. Add a little
water and thicken.

FRENCH PRUNES IN COGNAC

Lay the prunes in white wine for two days; then put on a wire sieve to
drip, but do not squeeze them. When they look dry, which will be in
about half an hour, lay in glass jars with alternate layers of sugar and
stick cinnamon and a few pieces of mace and a very few cloves. When the
jars are full, fill up with cognac and seal. Set in the