1 lb. cranberries                	 pinch salt
1 tart apple, diced               	1/4 tsp. ginger
1/2 cup seedless raisins       	1/4 tsp allspice
1/4 cup golden raisins        	 1/4 tsp. dry mustard
1/2 cup walnuts                   	1/4 tsp. cloves
2 cups brown sugar            	2 whole cinnamon sticks
3/4 cup vinegar

Combine and bring to a boil. Simmer 20 minutes. Remove cinnamon sticks.

Chop or grind:

2 lb. raisins

3 lb. green tomatoes

3 lb. apples

Add:

1 cup vinegar

2 T salt

2 tsp. cloves

4 lb. brown sugar

2 T cinnamon

1/2 tsp. nutmeg

Cook all ingredients in a big kettle until thick. Cook slow and stir often. Seal in pint jars.

In large pan, boil equal parts of sugar and vinegar with some pickling spice and salt.

Pour boiling juice over packed beets. Seal jars. No need to process.

Cook prunes and oranges. Remove pits. Cook with sugar and raisins till thick. Add nuts. Pour into hot glasses. Seal.

Boil gently "forever", until nearly thick. Add raisins while cooking. When done,stir in lots of nuts. Seal in clean jars.

Stir water and salt until salt is dissolved. Pour over cucumbers in container (not metal). Let stand one week in cool place.

Drain, cover with boiling water. Let stand 24 hours.

Drain, cover with boiling water, plus 2 T alum. Let stand 24 hours.

Drain, bring 2 1/2 quarts vinegar, 16 cups sugar, and a handful of pickling spice to boil. Pour over pickles while hot. Let stand 24 hours.

Drain and boil vinegar solution. pour over pickles. Let stand 4 days.

Drain and bring vinegar solution to a boil. pack pickles in jars or crocks and add vinegar solution.

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