3 qts. sliced cucumbers
3 tbsp. salt
4 c. sugar
4+ c. vinegar
1/2 oz. whole cinnamon, broken
1/4 oz. whole cloves

Combine cucumbers and salt with enough water to cover; soak overnight. Drain and rinse. Cook until tender in very weak vinegar with 1 teaspoon alum. Make a syrup of sugar, 4 cups vinegar, cinnamon and cloves. Boil thoroughly and pour over well drained cucumbers.

Drain syrup off cucumbers and heat with spices and put over cucumbers each morning for 2 or 3 days. Then sterilize the jars in a water bath in a canner-type container. While still hot, fill jars with cucumbers and syrup; seal jars. Leave in canner until cool before removing.

For making pasta, boil the water (you don't have to put in oil or salt). Put the pasta in and turn the heat off. Cover for 20 minutes (stir once in the middle). Drain. Rinse under running cold water.