If the rhubarb is pretty in color and young and tender, mother told Adelaide that she did not need to peel the stalks, but just wash and wipe them clean and cut them in small pieces with the little sharp knife. Then she weighed the fruit and allowed one-half pound of sugar to each pound of rhubarb. Both sugar and rhubarb were put in the saucepan and placed over the fire to come very slowly to the boiling point. Adelaide stirred constantly with a wooden spoon to prevent burning, and as soon as it had boiled fifteen minutes she poured it into the sterilized pint jar. The silver knife she inserted between the jar and the fruit, to let all air bubbles rise to the top and break. After the new rubber was dipped in boiling water and placed over the jar smoothly, Adelaide sealed it quickly, then stood the jar upside down out of the way of any draft. In the morning she inspected the jar carefully to be sure that there were no leaks, wiped off all stickiness with a damp cloth, pasted on the label and stored the jar away in the preserve closet.

Sometimes mother canned rhubarb without sugar, so Adelaide tried a jar. Mother said the flavor was much better and it was not so juicy, also it was excellent for pies, shortcakes, etc., adding the sugar when you used it.

Canned Rhubarb (without sugar)

Adelaide washed and wiped each stalk thoroughly, then cut it into small pieces. These she put in the saucepan with a tablespoon of cold water to keep from burning, and stirred with a wooden spoon. She let the fruit heat very gradually and boiled slowly for fifteen minutes. It was then ready to can, and Adelaide poured the rhubarb into the sterilized pint jar at once, after which she inserted a silver knife between the jar and the fruit, to let all air bubbles rise to the top and break. Next came the new rubber, which she dipped in boiling water, placed over the top smoothly, then sealed quickly. Standing the jar upside down she stood it out of the way of any draft. In the morning Adelaide examined the jar carefully to be sure that it did not leak, wiped off the outside with a damp cloth, pasted on the label and stored the jar away in the preserve closet.

Damson Plum Preserves

The Damson plums Adelaide wiped thoroughly, and pricked each one with a silver fork twice. Then she weighed the fruit. To each pound she measured three-quarters of a pound of sugar. To each pound of sugar Adelaide measured one cup of water. The sugar and water she put in the saucepan and placed over the fire. When the syrup boiled, Adelaide skimmed it and added the plums. The plums Adelaide cooked until they were tender, stirring them carefully with a wooden spoon so as not to break the fruit, then filled the sterilized pint jar to overflowing. A silver knife was inserted between the fruit and jar to let all air bubbles rise to the top and break. The new rubber was dipped in boiling water, placed over the top smoothly and the jar sealed quickly. This Adelaide stood upside down out of the way of any draft. In the morning the jar was carefully examined to see that it did not leak, all stickiness was wiped off with a damp cloth, the label was pasted on, and then Adelaide stored the jar away in the preserve closet.

Preserved Currants

The currants Adelaide picked over carefully and put into the colander. This she placed in a pan of clear cold water and dipped up and down several times until quite clean. After they had drained well she weighed them, and to each pound of fruit she measured a pound of sugar. Half of the currants Adelaide put in the saucepan and placed on the fire to heat through. When they were thoroughly warmed she removed the saucepan from the fire and mashed the currants with the wooden potato masher, then she strained the juice through the jelly bag.

The juice and sugar Adelaide put into the saucepan and boiled gently for fifteen minutes, after which she added the other half of the currants. It took the currants only five minutes to just cook through and they remained whole in the jelly.

This was poured into sterilized tumblers. When cold the tumblers were wiped free from all stickiness, and Adelaide sealed them by pouring melted paraffin over the top, shaking it gently from side to side to exclude all air. Pasting on the labels she stored them away in the preserve closet.

Preserved Currants and Raspberries

The currants and raspberries Adelaide picked over and kept separate. She did not forget to look carefully in the center of each raspberry to be sure that there were no little worms. After washing the currants, placing them in the colander and dipping it up and down several times in a pan of clear cold water she poured them into the saucepan and mashed them with the wooden potato masher. Adelaide washed the raspberries in the same manner, but stood them aside to drain while the currants were cooking. The currants simmered slowly for half an hour (or until the currants looked white), and then the juice was strained through the jelly bag. Adelaide returned the juice to the saucepan, and added the sugar. (The currants and berries had been weighed after washing them, and to each pound of fruit she measured three-fourths of a pound of sugar.)

The juice and sugar boiled slowly for twenty minutes, then Adelaide poured in the raspberries carefully and cooked three minutes more.

Into the sterilized pint jar she skimmed the raspberries, then added the juice to overflowing. The silver knife was inserted between the jar and the fruit, to let all air bubbles rise to the top and break, the new rubber was placed on smoothly and Adelaide sealed the jar quickly. It was then placed upside down out of the way of any draft. In the morning the jar was carefully inspected for any leaks, wiped free from all stickiness with a damp cloth and the label pasted on. Adelaide then stored it away in the preserve closet.

Preserved Strawberries

Before hulling the strawberries, Adelaide put them into the colander and dipped it up and down several times in a pan of clear cold water to cleanse the berries thoroughly. After hulling the fruit she weighed it, and for each pound she weighed a pound of sugar.

The strawberries were put into the saucepan and the sugar sprinkled over them and they stood until the juice ran freely. Then the saucepan was placed on the fire and the fruit and sugar heated through. Adelaide stirred with the wooden spoon, being careful not to break the strawberries.

When the sugar was all dissolved and the berries thoroughly heated, Adelaide skimmed the berries out into a dish. The syrup then boiled for ten minutes slowly, after which the strawberries were dropped in carefully and boiled two minutes. Into the sterilized pint jar Adelaide skimmed all the berries, filled it to overflowing with the syrup, inserted a silver knife between the fruit and the jar to let all air bubbles rise to the top and break, placed on the new rubber smoothly, sealed the jar quickly and stood it upside down out of the way of any draft.

In the morning she examined the jar carefully to see that it did not leak, wiped off all stickiness with a damp cloth, pasted on the label and stored the preserved berries away in the preserve closet.

Preserved Blackberries

After picking over the blackberries Adelaide placed them in the colander and dipped it up and down in a pan of clear cold water several times to remove all dust and dirt. After weighing the berries she poured them into a saucepan and sprinkled over them an equal weight of sugar. These stood for an hour before Adelaide put the saucepan over the fire and let the berries and sugar come slowly to the boiling point. Adelaide stirred them gently with a wooden spoon, being careful not to break the fruit.

When they boiled up she skimmed out the blackberries into a dish and the syrup cooked for five minutes.

Returning the blackberries to the syrup she put the saucepan at the back of the range and let the fruit slowly heat without stirring. After they had stood fifteen minutes she poured the berries at once into the sterilized pint jar, filling it to overflowing. With a silver knife, which she inserted between the jar and the fruit, she let all air bubbles rise to the top and break. Placing a new rubber over the top smoothly she sealed quickly and stood the jar upside down out of the way of any draft. In the morning it was ready to be inspected carefully for any leaks, and she wiped off all stickiness with a damp cloth, pasted on the label and stored the fruit away in the preserve closet.

Preserved Cherries

Adelaide washed the cherries in the colander, which she dipped up and down several times in a pan of clear cold water. She took off the stems and removed the stones, weighed the cherries and added a pound of sugar to each pound of fruit. Then she let them stand over night, and the next morning put them into the saucepan to cook slowly until clear and tender, stirring carefully with a wooden spoon so as not to break the fruit.

When they were done Adelaide picked out the cherries first with the skimmer and dropped them into the sterilized pint jar, then she filled it to overflowing with the syrup, inserted a silver knife between the fruit and the jar to let all air bubbles rise to the top and break, placed on a new rubber smoothly, sealed quickly and stood the jar upside down out of the way of any draft.

In the morning she inspected the jar carefully to be sure that it did not leak, wiped off all stickiness with a damp cloth, pasted on the label and stored the jar away in the preserve closet.

"Mother," said Adelaide one morning, "it is not nearly as discouraging to preserve as it is to just plain cook."

"Why, what do you mean, dear?" answered mother.

"Well, I've been thinking how quickly we eat up things you cook for us every day, while my jams and jellies are still in the preserve closet," mused Adelaide.

"Just wait until next winter, young lady, then you'll see how quickly they will disappear," laughed mother.

CHAPTER V
CONSERVES

When Adelaide came to "conserves," mother told her she had only a very few recipes, but that what they lacked in numbers they made up for in quality.

"Have you the recipe for 'Peach conserve'?" asked Adelaide anxiously.

"Oh, yes, dear, that is our favorite, and I don't know how many people have asked me how to make it. I couldn't possibly keep house without it," answered mother.

Conserves, mother explained to Adelaide, were very similar to jams, with the addition of lemon or orange juice, raisins and nuts.

Rhubarb Conserve

Mother picked out the pinkest, prettiest rhubarb she could find, then Adelaide washed and wiped each stalk and cut it into small pieces. When she had filled the cup with rhubarb twice she put it into the saucepan and poured over it two cups of sugar and a dessert spoon of lemon juice.

Adelaide next measured out a fourth of a pound of seedless raisins. Upon these she poured boiling water which stood a minute or two, then she drained them. After looking them over carefully to remove any stems, she added them to the rhubarb, sugar, etc. Twelve or fourteen large walnuts were sufficient to crack. The meats Adelaide put through the meat chopper and added to the rest of the good things.

After standing three hours the saucepan was placed on the fire and the conserve came slowly to the boiling point. Adelaide stirred the mixture frequently with a wooden spoon while it boiled for twenty minutes. It was then ready to pour into the sterilized tumblers.

When the conserve was cold, Adelaide wiped around the top and the outside of each tumbler with a damp cloth, poured melted paraffin over the top (which she shook gently from side to side to exclude all air), pasted on the labels and stored the glasses away in the preserve closet.

Apricot Conserve

Adelaide wiped the apricots thoroughly with a damp cloth, then cut them in halves with a silver knife and removed the stones. These she placed in a saucepan, poured over them two cups of sugar, a dessert spoon each of lemon and orange juice, and the grated rind of half a lemon and half an orange. Next she measured out a fourth of a pound of seedless raisins and covered them with boiling water for a few minutes, after which she drained them and picked off any stems. Twelve or fourteen large walnuts were sufficient to crack, and the walnut meats and the raisins Adelaide put through the meat chopper, then added these to the fruit in the saucepan.

Placing the saucepan over the fire she heated it through slowly and let the fruit boil for forty minutes. Adelaide stirred the contents of the saucepan constantly with a wooden spoon, and when it was done, poured it at once into the sterilized tumblers.

As soon as it was cool she wiped the tops and outsides with a damp cloth, poured melted paraffin over the conserve, shaking the tumblers from side to side to exclude all air, pasted on the labels and stored the jars away in the preserve closet.

Peach Conserve

To remove the skins from the peaches easily, Adelaide poured boiling water over them. Letting them stand for a minute or two, she then peeled off the skins with a silver knife and sliced the peaches into small pieces, throwing away the stones. Placing the peaches into a saucepan she added two cups of sugar. After weighing out one-fourth of a pound of seedless raisins she covered them with boiling water for about a minute, drained, and picked off any stems. The walnuts (twelve or fourteen large ones) she cracked and put with the raisins.

The rind of the orange she grated over the sugar and peaches, and then, after removing the seeds, Adelaide put the pulp of the orange, the raisins and the nuts through the meat chopper.

When everything was in the saucepan together, Adelaide placed it over the fire and let it come slowly to the boiling point, and then cook gently for an hour. Adelaide stirred frequently with a wooden spoon to prevent burning, and when the conserve had cooked sufficiently she poured it into the sterilized tumblers.

As soon as it was cold, she wiped around the top and outside of each tumbler with a damp cloth, poured melted paraffin over the conserve (shaking it gently from side to side to exclude all air), pasted on the labels and stored the glasses away in the preserve closet.

Plum Conserve

After washing and wiping the plums thoroughly, Adelaide cut them in halves with a silver knife, and removed the stones. Placing them in the saucepan she poured two cups of sugar and the grated rind of half an orange over them. Twelve or fourteen large walnuts were cracked and the meats taken out. Over the quarter of a pound of raisins (which she weighed) Adelaide poured boiling water. These stood thus for about a minute, then she drained off the water and picked out the stems.

The raisins, the walnut meats, and the pulp of the half orange Adelaide put through the meat chopper and added to the plums, etc. in the saucepan. Placing the saucepan over the fire she let the contents come slowly to the boiling point, stirring it occasionally with the wooden spoon. It cooked gently for one hour, and then Adelaide poured the conserve at once into the sterilized tumblers.

When it was cold the tops and outsides were wiped off carefully with a damp cloth, melted paraffin was poured over the top and shaken gently from side to side to exclude all air, the labels were pasted on and then the conserve was stored away in the preserve closet.

The green-gage plums and the large red plums would make an equally delicious conserve, mother said, and she thought it would be nice to substitute figs sometimes in place of raisins. As the foregoing recipes were all she had, mother told Adelaide that it was just as well to leave further experimenting until another year. Adelaide was very willing, as she was eager to try "Spiced Fruits."

CHAPTER VI
SPICED FRUITS

"When you were a tiny little baby," said mother, "I had a young girl living with me who taught me how to put up Spiced Currants. She had lived in the country, and her favorite aunt was renowned for her tempting preserves."

"Oh, mother," interrupted Adelaide, "do you think I could ever become renowned, or whatever you called it?"

"I think there is no reason why you shouldn't, if you continue to do as good work in the future as you have thus far. Every year you will become more expert, and find out many new combinations that especially suit your taste and appeal to others," answered mother. "All spiced fruits," she continued, "are particularly tasty when served with cold meats."

Spiced Currants

Adelaide picked over the currants and removed the stems. Putting the currants into the colander, she dipped it up and down several times in a pan of clear cold water, then set it aside to drain. Into the saucepan she poured the currants, added one pound of sugar, a half a cup of vinegar, and a teaspoon each of cloves and cinnamon.

Placing the saucepan over the fire, she let the currants heat through gradually, stirring occasionally with a wooden spoon, and when thoroughly scalded she lifted out the currants with a skimmer.

Adelaide boiled the juice until it thickened, then added the currants again and let them just boil up. They were then ready to put into the sterilized pint jar, so Adelaide filled it to overflowing. Next she inserted a silver knife between the jar and the fruit, to let all air bubbles rise to the top and break, placed a new rubber on the jar smoothly, sealed quickly and stood upside down out of the way of any draft.

In the morning the jar was examined carefully to be sure it did not leak, all stickiness was wiped off with a damp cloth from the outside, then the label was pasted on and Adelaide stored the jar away in the preserve closet.

Spiced Cherries

Adelaide stemmed the cherries and washed them in the colander by dipping it up and down several times in a pan of clear cold water, after which she stoned them. Into a saucepan she measured one-half a cup of vinegar. To this she added a third of an ounce each of whole cloves and cinnamon tied up in a muslin bag. The vinegar and spices Adelaide let boil gently for fifteen minutes, then she added one pound of sugar and boiled the mixture ten minutes longer, stirring constantly with the wooden spoon and skimming well. At the end of the ten minutes Adelaide dropped in the cherries and cooked the fruit gently for one-half hour. Lifting out the cherries with a skimmer, she put them into the sterilized pint jar, added the juice to overflowing, and inserted a silver knife between the jar and the fruit to let all air bubbles rise to the top and break. Then she placed on a new rubber and sealed quickly, standing the jar upside down out of the way of any draft.

The next morning, after carefully inspecting the jar for any possible leaks, Adelaide wiped off all stickiness from the outside with a damp cloth, pasted on the label and stored the jar away in the preserve closet.

Spiced Gooseberries

From the gooseberries Adelaide removed the tops, then washed them in the colander, which she placed in a pan of clear cold water and dipped up and down several times. While these drained, Adelaide measured the half cup of vinegar and one and one-fourth pounds of sugar into the saucepan. Placing the saucepan on the fire she brought the sugar and vinegar to the boiling point, added the gooseberries, then removed the saucepan from the fire.

The small piece of green ginger root she cut into small pieces, the six whole cloves, the three whole allspice, the bay leaf, the blade of mace, and the piece of stick cinnamon were tied in a small piece of muslin and added to the contents of the saucepan. Covering the saucepan, it was placed aside over night.

The next day Adelaide brought the fruit quickly to the boiling point and cooked the gooseberries gently until they were tender but not broken. When they were done, she carefully skimmed out the gooseberries and placed them into the sterilized pint jar, then filled it to overflowing with the syrup. Between the jar and the fruit Adelaide inserted a silver knife, to allow all air bubbles to rise to the top and break. The new rubber was placed on smoothly, and she sealed the jar quickly, standing it upside down out of the way of any draft.

In the morning the jar was carefully wiped with a damp cloth to remove all stickiness and examined for any possible leaks. Next Adelaide pasted on the label and stored the spiced gooseberries away in the preserve closet.

Spiced Pears

Mother said she found that when she put up "spiced pears" the year before that it took fifteen pears of medium size to fill a quart jar, so she told Adelaide to prepare eight pears. Adelaide washed, wiped, pared, quartered and removed the core from each pear.

The cup of sugar, half cup each of water and vinegar, cinnamon stick and whole cloves were put into the saucepan and placed over the fire, then the teaspoon of mixed ground spices was also added; the latter were tied in a small piece of muslin.

These Adelaide let boil for five minutes, after which she skimmed the syrup and added the pears. It was necessary to boil the pears very gently for thirty-five minutes, stirring them frequently with the wooden spoon, but carefully so as not to break the fruit. When they were done Adelaide lifted the pears out carefully with a silver fork into the sterilized pint jar, and poured in the syrup to overflowing.

With a silver knife, which she inserted between the fruit and jar, she let all air bubbles rise to the top and break, then fitted on a new rubber smoothly, sealed the jar quickly and stood it upside down out of the way of any draft. In the morning, after examining the jar carefully to see that it did not leak, Adelaide wiped off all stickiness with a damp cloth, pasted on the label and stored the jar away in the preserve closet.

Spiced Peaches

Adelaide put the pound of brown sugar and the cup of vinegar into the saucepan and added the ground spices (clove, cinnamon, and allspice) tied up in a small piece of muslin. The saucepan she placed over the fire and let the contents boil gently for ten minutes.

While the syrup was boiling, Adelaide poured boiling water over the peaches, and after they had stood a minute she peeled them with a silver knife. Adelaide left the peaches whole, and stuck four or five cloves in each peach.

As soon as the syrup had cooked sufficiently she dropped the peaches in it and cooked them until they could be pierced easily with a silver fork.

The twelve peaches were enough to fill two pint jars. Adelaide lifted the peaches out carefully with the silver fork and placed them in the sterilized jars. Then she filled the jars to overflowing with the syrup. With a silver knife, which she inserted between the fruit and the jar, Adelaide let all air bubbles rise to the top and break. Next, new rubbers were fitted on smoothly and the jars sealed quickly, after which she stood them upside down out of the way of any draft. In the morning the stickiness was wiped from each jar with a damp cloth, they were carefully inspected to be sure there were no leaks, then Adelaide pasted on the labels and stored the jars away in the preserve closet.

Spiced Watermelon Rind

One day when watermelons were in their prime Adelaide's mother bought a part of one for dessert. She told Adelaide to save all the rind and the next day she would show her how to make another tasty relish to be eaten with cold meats.

In the morning Adelaide pared the rind neatly and cut it into many attractive shapes. The saucepan had been previously placed over the fire, containing the pound of sugar, the cup of vinegar, the piece of ginger root, the whole mace and the bay leaves. The ground spices, one-half teaspoon each of cinnamon and allspice, and the one-third teaspoon of cloves, were tied in a small piece of muslin and added to the syrup. When the syrup reached the boiling point Adelaide dropped in the watermelon rind, and it was cooked slowly until perfectly tender. Then Adelaide lifted out the rind very carefully with a silver fork into a dish, covered, and stood it away over night. The saucepan was removed from the fire and placed aside to cool. Next morning, Adelaide let the syrup again come to the boiling point, and added the rind. She watched carefully, and when it came to the boiling point a second time she lifted the rind carefully with a silver fork into the sterilized jar. The syrup she poured in until it overflowed.

Inserting a silver knife between the jar and the rind Adelaide let all air bubbles rise to the top and break, then fitted the new rubber on smoothly, sealed quickly and stood the jar upside down out of the way of any draft.

In the morning Adelaide wiped off all stickiness from the outside of the jar, examined it carefully to be sure it did not leak, pasted on the label and stored it away in the preserve closet.

Spiced Grapes

Adelaide picked over and washed the grapes by placing them in the colander and dipping it up and down several times in a pan of clear cold water. After draining thoroughly she removed the skins and placed them in a dish which she stood aside. The pulps were put into the saucepan and cooked slowly until the seeds could be removed by pressing the grapes through a strainer.

The strained pulp, the skins, the pound of sugar, the fourth of a cup of vinegar, and the teaspoon each of ground cinnamon and cloves (the spices were tied in a piece of muslin) were all put in the saucepan together and cooked until thick. Adelaide then filled the sterilized jar with the fruit, inserted a silver knife between the grapes and the jar to let the air bubbles rise to the top and break, fitted on a new rubber smoothly, sealed the jar quickly and stood it upside down out of the way of any draft. In the morning she inspected the jar carefully to be sure that it did not leak, wiped off all stickiness with a damp cloth, pasted on the label and stored the jar away in the preserve closet.

Spiced Blackberries

Adelaide put the pound of sugar, the half cup of vinegar, and the teaspoon each of ground cinnamon and cloves (the spices she tied in a piece of muslin) into the saucepan over the fire.

While the syrup was coming slowly to the boiling point Adelaide picked over and washed the blackberries by placing them in the colander, which she dipped up and down several times in a pan of clear cold water. After the blackberries had drained well and the syrup had come to the boiling point Adelaide added the blackberries. These she let boil gently for fifteen minutes, when she skimmed out the blackberries and dropped them carefully into the sterilized pint jar. Next she filled the jar to overflowing with the syrup, inserted a silver knife between the fruit and the jar to let all air bubbles rise to the top and break, fitted on a new rubber smoothly, sealed the jar quickly, and stood it upside down out of the way of any draft.

In the morning Adelaide inspected the jar carefully to see that it did not leak, wiped off all stickiness from the outside with a damp cloth, pasted on the label and stored the jar away in the preserve closet.

"Perhaps," said mother, "you may like to try other fruits another year, preserved in vinegar and sugar with spices, but I think for the present the ones I have given you will do."

"Yes, I think so too," replied Adelaide.

CHAPTER VII
PICKLES

Adelaide had never been allowed to eat many pickles, because mother did not approve of them for growing children, but an occasional sample had made Adelaide look forward to the time when she could have the same privilege as "grown ups," to eat anything she liked. The thought of preparing the pickles seemed to Adelaide the next best thing to eating them.

"I hope when I put up 'pickled onions' I don't cry," laughed Adelaide. "I can just remember grandma peeling a great big pan of onions and the tears rolling down her cheeks."

"Well, Adelaide," said mother, "if you will peel your onions under running water you won't need to waste any of your tears over them."

Mother said she would start Adelaide with the small pickled beets, as they were not only a general favorite, but exceedingly attractive to look at.

The vinegar used was the very best cider vinegar, as it did not pay to use any other kind.

Pickled Beets

Mother ordered her beets from a market gardener and he brought them to her fresh. Mother always asked for the very, very small ones.

Adelaide cooked the beets until she could pierce them easily with a silver fork, plunged them into cold water, peeled and filled two sterilized pint jars. The half cup of vinegar, the fourth cup of sugar, and the cup of water, were put in a saucepan. Adelaide placed it over the fire and let it come to the boiling point.

After boiling the mixture for two minutes, Adelaide filled the jars to overflowing with the syrup. Inserting a silver knife between the beets and the jar she let all air bubbles rise to the top and break. To fit on a new rubber smoothly, seal the jar quickly and stand it upside down out of the way of any draft, was the work of but a moment.

The next morning Adelaide wiped the outside of the jar with a damp cloth, examined it carefully to see that it did not leak, pasted on the label and stored the jar in the preserve closet.

Pickled Onions No. 1

This recipe was one that had been given to Adelaide's mother by a dear old friend. The onions were just the common variety but very small, not much larger than a good sized cherry.

Adelaide poured boiling water on the onions, as it made them easier to peel, then she let the cold water run into the pan all the time she was peeling them. This was to prevent her wasting precious tears. The little sharp knife was the best one to use.

A quart of onions does not sound very big, but before Adelaide finished peeling them she thought she would never come to the end, there seemed so many.

Into a large saucepan she measured two quarts of cold water and one-half a cup of salt, then added the onions.

These stood for twenty-four hours, covered, after which she poured off the brine (mother explained to Adelaide that that was what they called the salt and water) and rinsed them by pouring clear cold water on them.

After draining the onions well in the colander, she filled two sterilized pint jars with the onions.

The cup of vinegar and fourth of a package of whole mixed spices (the package was the size that sold for ten cents before the war) were put in a saucepan and simmered slowly on the fire for one hour, after which Adelaide divided the vinegar and spices equally between the two jars and filled them to overflowing with cold vinegar.

She inserted a silver knife between the onions and the jars to let the air bubbles rise and break, fitted on a new rubber smoothly, sealed quickly and stood the jars upside down over night.

In the morning she wiped the jars thoroughly with a damp cloth, inspected them carefully to be sure that they did not leak, pasted on the labels and stored the jars away in the preserve closet.

Mother said these would need to stand a month before they would be ready to be eaten.

Pickled Onions No. 2