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190 SAUCES AND DRESSINGS-PICKLES.

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 cheries into jars, and pour the vinegar over them when cold; cork tightly and set away; they are fit for use almost immediately.

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