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Ripe Tomato and Fruit Pickles

To seven pounds of fruit add three pounds of sugar and one quart of vinegar. Simmer them together for fifteen minutes, skim out the fruit, boil the syrup a few minutes longer, add cloves, cinnamon and other spices to suit the taste, and pour over while warm, preferably in glass jars that may be sealed. The same will apply to all mixed or other fancy pickles, since they look pretty if nicely arranged.