Delta Gamma cook book

Harriet Moore Pier (Lambda). Strawberry Marmalade 5 cups rhubarb, cut small, without being peeled 1 quart strawberries 5 cups sugar Use no water, start slowly and cook until thick. Josephine Warren Rescott (Rho Sigma). Strawberry and Pineapple Jam 2 cups strawberries 1 cup pineapple chopped fine 3 cups sugar Cook from twenty to twenty-five minutes over a good fire and stir all the time. Florence Bemis Reed (Omega). Sun Preserved Strawberries Pick out perfect strawberries and ones not too ripe. Put on a platter. Make a rather thick syrup of sugar and water. Pour hot over the berries. Set the platter in the yard where the sun can bake the berries for three consecutive days. Turn the berries each day with a hat pin. If not thoroughly baked at end of three days put platter of berries in a heated oven with no fire and let them stand until done. Then fill jelly glasses with the fruit and cover with paraffin. Cherries may be preserved in the same way. Gail Hamilton Luther (Lambda Nu). Tomato Conserve 2 pounds tomatoes 2 pounds sugar juice of 2 oranges juice of 2 lemons Raisins and nut meats to taste. Chop peel of oranges and lemons. Add enough water to simmer until soft. Add to the other ingredients and boil until sufficiently thick. Theodora Carpenter (Lambda). Tomato Jam 4 pounds ripe tomatoes 2 pounds brown sugar 1 pint vinegar 2 teaspoons cloves 2 teaspoons cinnamon 2 teaspoons salt Simmer two hours. Helen K. Loman (Xi). Mustard Beans Cut up one peck of butter beans and cook until tender in salted water. Make a dressing of two cups sugar, one-half cup mustard, and one-half cup flour. Mix in a little cold vinegar and cook in three cups hot vinegar. If it be too thick, thin with cold vinegar. Add one tablespoon celery seed and scant teaspoon turmeric. Pour dressing over the beans and can while hot. Jean Sharpe (Xi). Bordeaux Sauce 4 quarts green tomatoes, sliced thin 4 quarts cabbage, sHced thin 8 small onions, sliced thin 2 red peppers, chopped l}/i tablespoons turmeric 1 tablespoon allspice, whole 2 tablespoons celery seed 13^ tablespoons white mustard seed 2 cups sugar 4 even tablespoons salt 2 quarts vinegar Boil twenty minutes. Mrs. Truair (Rho Sigma). Grape Catsup 5 pounds grapes, boiled and strained 3 pounds sugar 1 tablespoon allspice 1 teaspoon cinnamon 1 pint vinegar 1 teaspoon ground cloves 3^ teaspoon salt 1 teaspoon black pepper Let it boil slowly for one hour, stirring occasionally. Bottle while hot. Mabel Bath (Omicron) . Catsup Without Spice 2 dozen ripe tomatoes 1}^ cups sugar 6 large onions, chopped 4 tablespoons salt 3 red peppers, cut fine 1 ounce ginger root 2 quarts vinegar, not too strong Boil down until thick as catsup. Katherine H. Johnson (Lambda Nu). Tomato Catsup 1 peck ripe tomatoes, washed and halved 3 or 4 red peppers, chopped, with seeds removed 1 tablespoon whole cloves 4 or 5 inches stick cinnamon 4 bay leaves 1 teaspoon ground mustard 4 onions, sliced Bring to a boil and simmer three-quarters of an hour. Press through a sieve or fine colander. Return to the fire, add one pint vinegar, one cup sugar, foiu- tablespoons salt. Cook until thick enough to bottle. Clara King Allen (Lambda). Cauliflower Pickles