MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spiced Gooseberries
Categories: Five, Desserts, Fruits, Preserving
Yield: 6 Pints

5 lb Gooseberries
3 lb Brown sugar
1 pt Vinegar
2 tb Cinnamon
1 tb Ground cloves

Wash gooseberries and remove stems. Combine sugar and
vinegar. Tie spices in a bag and add to syrup. Bring
liquid to a boil and add berries. Cook for 20-30 minutes.
Pack into hot jars and seal.

Luella Mosheir, Lowville, N.Y.

Source: Mennonite Community Cookbook, by Mary Emma
Showalter, 1957.

Recipes from old Mennonite cookbooks, brought up to date
with standard measures and directions.

From: Sallie Austin

From: http://www.recipesource.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Watermelon Rind Pickle
Categories: Fruits, Preserving, Citrus
Yield: 1 Batch

7 lb Watermelon rind; peeled
2 1/2 qt Water
1/3 c Salt
6 1/2 c Brown sugar
2 c Vinegar
1 c Water
1 tb Whole cloves
2 Cinnamon sticks
2 Lemons

Pare off the outer green from watermelon rind and cut in
1" squares.

Put rind in large bowl and pour over them the salt and
water mixed (brine). Let soak for three days. Drain and
let stand in fresh water for one hour.

Make a syrup of sugar, vinegar, water and spices. Cut
the lemon (rind and all) paper thin. Put melon rind and
lemon into hot syrup and boil until watermelon is clear.
Seal in jars. *

From South Union, Ky. In "The Shaker Cook Book: Not by
Bread Alone" by Caroline B. Piercy. New York: Crown
Publishers, Inc., 1953.

Typed for you by Cathy Harned.

Recipe from: http://www.recipesource.com

* My grandmother used the hot water canning method in
her Mary Dunbar canning rig. My Grandfather and I ate a
lot of these. - UDD

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