“The best is none too good.” Southern family receipts gathered across generations and printed in Atlanta in 1883 — and, in the same volume, everything else a household was expected to know: the laundry, the sick-room, dressmaking, babies, and a year's bill of fare.

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Currant Pickles

Scald seven pounds ripe currants in three pounds sugar and one quart vinegar, remove currants to jar, boil for a few moments and pour over the fruit. Some add three pounds of raisins and spices. If not sweet enough, use only one pint vinegar.

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Currant Pickles

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