Delta Gamma cook book

Divide a large head of cauliflower into pieces, wash and boil with a dozen white button onions, in salted water until about half done. Drain the cauliflower and onions, add a dozen pickles. Cut into one-half inch cubes. To two quarts of vinegar, add two cups of sugar, two teaspoons celery seeds, and one teaspoon of mustard seed. Bring the whole to a boil. Mix together three-fourths of a cup of flour, one-fourth pound ground mustard, one tablespoon turmeric powder and enough cold water to make a paste; add this mixture to the boiling vinegar and continue the boiling five minutes longer. Then add onions and cauliflower, reheat and seal. The safest kettles to use are the agate or porcelain lined. Wooden spoons are to be preferred in the mixing. Best vinegar and spices. A few bits of horseradish give life to the vinegar. Celery Relish 10 stalks celery, cut in dice 4 ripe cucumbers, seeded, peeled and diced 6 green peppers, cut fine 3 red peppers, cut fine Sprinkle with a cup of salt and let stand three hours. Strain and scald in weak vinegar ten minutes. Strain and add six tablespoons of white mustard seed, one-half cup of sugar, one cup olive oil, one pint vinegar. Bottle and keep in cool place. Harriet Moore (Lambda). Cherry Olives Fill a quart jar with large sweet cherries, leaving stems on, packing as closely as possible. Mix together one tablespoon salt, one cup cold vinegar and pour into the jar of cherries. Fill with cold water. Put on rubber and top as usual, turn upside down once or twice, and leave at least two weeks before using. These are not to be heated in any way and will keep perfectly, making a solid salty pickle to use with meats. Mrs. J. C. ElUott King (Lambda). Chicago Hot 1 peck ripe tomatoes, cut up into small pieces and drained 2 cups chopped celery 2 cups onions 1 cup grated horseradish (a bottle of the prepared horseradish may be used) 1 cup white mustard seed 2 cups sugar 2 green peppers 2 long red peppers 1 cup salt 2 tablespoons mixed spices, cloves, cinnamon, allspice 6 cups vinegar Mix cold and put in a stone jar. Marie Barnes Morrow (Lambda). Chili Sauce 12 large tomatoes 2 tablespoons salt 4 green peppers 1 cup sugar 4 large onions 3 cups vinegar Chop vegetables fine, add the seasoning and simmer until well cooked, from two to three hours. This makes three pints. Margaret F. WilUams (Omega). Chili Sauce 12 large tomatoes — ripe 1 teaspoon cloves 1 small red pepper 1 teaspoon cinnamon 4 apples 1 teaspoon ginger 4 onions 3 cups vinegar 2 tablespoons salt 3 cups sugar Chop fine, boil two hours, excepting the apples. Chop these separately and add one-half hour before removing from stove. Put spice in when sauce is nearly done. Seal. Edith Steele McGregor (Pi). Chopped Pickles 24 green tomatoes, chopped and drained 2 red peppers, chopped fine 4 cups sugar 4 green peppers 4 tablespoons salt 8 large onions 2 tablespoons celery seed 4 tablespoons white mustard 8 cups vinegar Chop peppers and onions together. Heat all ingredients together. Grace C. Nelson (Lambda Nu). Corn Relish 2 dozen ears corn 1 head cabbage 2 ounces mustard 4 large onions ^ cup flour 6 red peppers Yi cup salt 2 quarts vinegar 1 teaspoon turmeric 3 cups sugar 2 ounces celery seed