eapple Preserve.=

Pare and grate pineapples, 3/4 pound sugar to 1 pound fruit. Put fruit
and sugar on together, and when it comes to a boil let it cook twenty
minutes.

=Preserved Grapes.=

Eight pounds will make one dozen and a half tumblers. To the grapes put
an equal weight of sugar; then squeeze the pulp from the skin. Cook the
pulp a few minutes and rub through a wine sieve to separate the seeds.
Cook skins in the same water until soft (if you have no water left in
the kettle, add some); skim them out and put in sugar. When it begins to
cook put in pulp and skins, and cook slowly until they jelly. It should
form a moderately stiff jelly.

=Brandy Peaches.=

If possible procure "Morris White" peaches. Peel very carefully and
throw into cold water to keep them white. To 6 pounds of fruit allow the
same weight of sugar; make a syrup of 2 pounds of the sugar and cook
peaches very slowly until tender. Lay them on a platter to cool. Then
add the remainder of the sugar and make a rich syrup; remove from fire
and let it cool a little. Place the peaches in jars. To every 2 cups of
syrup add 1 of perfectly white brandy, and pour over the peaches.

[Illustration]

PICKLES.

=Cucumber Catsup.=

3 medium-sized cucumbers grated, but not peeled, 1 large onion grated, 1
tablespoon salt, 3 teaspoons white pepper, 1 tablespoon grated horse
radish, 1 pint vinegar. Bottle for use.

=Tomato Catsup--No. 1.=

1 gallon tomatoes strained through a sieve, 3 tablespoons salt, 3 of
ground mustard, 1 of allspice, 1 of cloves, 1 of red pepper. Simmer
slowly three or four hours. Let cool, then add 1 pint of vinegar and 1
bottle brandy. Bottle and seal tight.

=Tomato Catsup--No. 2.=

2 quarts skinned tomatoes, 2 tablespoons salt, 2 of black pepper, 1 of
allspice, 4 pods red pepper or a little cayenne, 2 tablespoons mustard.
Mix and rub these thoroughly together, and stew them slowly in 1 pint of
vinegar three hours. Then strain the liquor through a sieve and simmer
it down to one quart of catsup. Bottle and cork tight.

=Cucumber Pickles.=

Soak the cucumbers in strong brine over night; in the morning scald a
few at a time in a little vinegar, covering tight and stirring often. As
they are done, put in bottles, with one or two peppers in each one, and
pour over the following scalding vinegar and seal: To 3 quarts of
vinegar add 4 cups of sugar, 1 handful of white mustard seed, 1 of stick
cinnamon, half the