Any tart fruit may be put up in this way, and is considered a very good embellishment for cold meats.

SPICED PLUMS.

Seven pounds of plums, one pint of cider vinegar, four pounds of sugar, two tablespoonfuls of broken cinnamon bark, half as much of whole cloves and the same of broken nutmeg; place these in a muslin bag and simmer them in a little vinegar and water for half an hour; then add it all to the vinegar and sugar, and bring to a boil; add the plums and boil carefully until they are cooked tender.  Before cooking the plums they should be pierced with a darning needle several times; this will prevent the skins bursting while cooking.

SPICED GRAPES.

Take the pulp from the grapes, preserving the skins.  Boil the pulp and rub through a colander to get out the seeds; then add the skins to the strained pulp and boil with the sugar, vinegar and spices.  To every seven pounds of grapes use four and one-half pounds of sugar, one pint of good vinegar.  Spice quite highly with ground cloves and allspice, with a little cinnamon.

PICKLED CHERRIES.

Select sound, large cherries, as large as you can get them; to every quart of cherries allow a large cupful of vinegar, two tablespoonfuls of sugar, a dozen whole cloves, and half a dozen blades of mace; put the vinegar and sugar on to heat with the spices; boil five minutes, turn out into a covered stoneware vessel; cover and let it get perfectly cold; pack the cherries into jars, and pour the vinegar over them when cold; cork tightly and set away; they are fit for use almost immediately.

VEGETABLES.

Vegetables of all kinds should be thoroughly picked over, throwing out all decayed or unripe parts, then well washed in several waters.  Most vegetables, when peeled, are better when laid in cold water a short time before cooking.  When partly cooked a little salt should be thrown into the water in which they are boiled, and they should cook steadily after they are put on, not allowed to stop boiling or simmering until they are thoroughly done.  Every sort of culinary vegetable is much better when freshly gathered and cooked as soon as possible, and, when done, thoroughly drained, and served immediately while hot.

Onions, cabbage, carrots and turnips should be cooked in a great deal of water, boiled only long enough to sufficiently cook them, and immediately drained.  Longer boiling makes them insipid in taste, and with too little water they turn a dark color.