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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PICKLES

SPICED CURRANTS
 

 To 1 gallon of prepared currants take 3 pounds of white sugar, 1 pint of good vinegar and 1 tablespoonful each of ground cloves, cinnamon, allspice and ginger. Put the vinegar in a porcelain stewpan; add the sugar and melt. Put the spices in a thin muslin bag and drop into the syrup. Bring to a boil, skim, and put in the ripe fruit. Let come to a boil, then skim the fruit out, and boil syrup thick. Pour over the fruit and put spice bag on top.

Sister M. E. Rothrock, Hartland, Wash.