The Landmarks club cook book

Slice the fruit and also cut into small pieces. Put in a large stoneware dish. For the syrup take two pounds sugar to one pint vinegar, and spice with one heaping teaspoon each ground cinnamon and mace, half a teaspoon cloves and a piece of ginger. Pour this, hot, over the fruit, and let stand till the next day. Then pour it off and heat again and pour over the fruit. Repeat this for four successive days; then put away in jars. Mrs. Richard Rising. OYSTER COCKTAILS. For every one hundred small oysters take four tablespoonfuls tomato catsup, one tablespoonful pepper vinegar, one tablespoonful Worcestershire sauce, the juice of two lemons, two or three drops of tabasco sauce and one cup of oyster liquor. Drain the oysters free from their liquor and strain the required amount before using. Mix the cocktails fully half an hour before using, and thoroughly chill. Mrs. E. B- Millar. CALIFORNIA OYSTER COCKTAILS. Drain liquor from the oysters, pour over them tomato catsup, Worcestershire sauce, a dash of tabasco and a little lemon FRUITS, JELLIES, ETC. juice. Thin with oyster juice to taste and serve very cold. Allow at least twenty oysters for each person. Mrs. George J. Denis. PICKLED PEACHES. Use yellow clingstones. Pour over them three mornings in succession a hot syrup made of one pound sugar, one pint vinegar and a hag of spices (two tablespoonfuls whole cloves, one tablespoonful allspice, one teaspoonful mace, one handful cinnamon broken into fine pieces). The fourth morning put the peaches into the vinegar and cook them a few minutes. Mrs. W. W. Thatcher, Hopland. PICKLED PEARS. Ten pounds Bartlett pears, one quart vinegar, five pounds sugar, half cup mixed whole cloves, allspice, mace and stick cinnamon. (Put these in a bag and boil in the syrup). Put on to boil for half an hour ; then add the pears, and when well scalded remove them and pack in glass jars. Boil the syrup down until there is enough to cover the fruit. Pour it over and seal at once. Mrs. Kemp, Los Angeles. PLUM BUNGO. Seven pounds little German plums, pits removed ; three and one-half pounds sugar, one tablespoon cloves and one of cinnamon, one of allspice. Cook two and a half or three hours. When done, stir in one pint of vinegar. h. c. w. GREEN TOMATO PICKLES. Two gallons sliced green tomatos, salted over night. In morning put in kettle with one quart vinegar and one pint water. Let come to a boil, then drain off and in a clean kettle put the tomatos, one and a half pints vinegar, half pint water, one pint sugar, two tablespoonfuls mustard, one tablespoon cinnamon, one teaspoon cloves, two large onions. F. T. A. TOMATO SAUCE. Ten medium ripe tomatos, three green peppers, two small onions, one pint vinegar, pinch of salt. Chop tomatos, peppers, onions together; heat vinegar to boiling and put in materials and heat well ; then bottle while hot. Mrs. Andrew Glassell. landmarks club cook book. TOMATO SOY. Two gallons sliced green tomatos, twelve good sized onions sliced, two quarts vinegar, one quart sugar, two tablespoonfuls salt, two tablespoonfuls ground mustard, two small spoonfuls black pepper, one tablespoonful allspice, one tablespoonful cloves. Mix all together and stew until tender, stirring to prevent burning. Put away in glass jars. Mrs. L. A. Craig, Los Ang-eles. TOMATO SOY.