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Pickled Apples

Mrs. Watson.

For one peck of sweet apples take three pounds of sugar, two quarts of vinegar, one-half ounce of cinnamon, onehalf ounce cloves; pare the apples, leaving them whole; boil them in part of the vinegar and sugar until you can put a fork through them; take them out; heat the remainder of the vinegar and sugar and pour over them. Be careful not to boil them too long or they will break. SPICED CURRANTS TO BE EATEN WITH MEATS.

Mrs. Carson.

Four quarts currants, one pint of vinegar, three pounds sugar, one tablespoon cinnamon, one allspice, one of cloves, one of nutmeg; cook one hour; keep in a cool place, tightly covered.