Delta Gamma cook book

1 teaspoon ground ginger, cinnamon, and cloves Yi teaspoon cayenne pepper Boil tomatoes, apples and onions in vinegar until tender, then add other ingredients. Boil until quite thick, and bottle. Harriet Merrill CHfton (Lambda). Sweet Pickles Take large ripe cucumbers, peel, quarter and take out pulp, cut about four inches long. Sprinkle with salt and a little alum and let stand over night. Drain thoroughly. Boil until tender in vinegar to cover well, add sugar and spice to taste. After removing the cucumbers, boil liquor down until thick, and pour over pickles. Elsie Long Martin (Sigma) . Tomato Soy 12 large tomatoes 1 small red pepper (seeds removed) 4 apples 4 onions 2 tablespoons salt 1 teaspoon each cloves, ginger, and cinnamon 2 cups vinegar V/i cups sugar Chop fine, boil all two hours, except apples. Add these one-half hour before removing. Edith C. Smyth (Gamma). Watermelon Pickles One large melon makes a gallon of pickles. Use green part of the melon after thin outside skin is removed. Cover with water in which is dissolved a small piece of alum. Boil three hours. Drain over night. Put six pieces of cinnamon, a large tablespoon of whole cloves and four pieces of mace in bags and boil in three pints of vinegar and seven cups of sugar for about twenty minutes. Pour over pickles. Let stand over night. Pour off for three mornings and boil, pouring back over pickles each time. The fourth morning boil pickles too. When done the syrup should be thick. Put in jars and do not seal. Ethel M. Tukey (Kappa). Watermelon Pickles Peel rind of watennelon, leaving trace of pink on inner edge. Steam until tender. Place in stone jar and cover with cold vinegar. Let stand twenty-four hours. Make thin syrup of sugar and vinegar. After twenty-four hours, drain watermelon. Pour hot syrup over rind. Let stand over night. Drain (it is better to throw away this first residue as the good has been absorbed by the rind) . Make a new syrup, adding a few drops of oil of cloves and oil of cinnamon. Repeat this process for seven or eight days until the syrup is thick and the pickles thoroughly preserved, using same syrup every day, but adding more sugar and spice. These pickles are light in color and perfectly clear. Pack in jars. Ina Firkins (Lambda). WEIGHTS AND MEASURES 3 teaspoons of liquid = 1 tablespoon 4 tablespoons of liquid = H giU, M cup, or 1 wineglass 1 tablespoon of liquid = 3^ ounce 1 pint of liquid = 1 pound 2 gills of liquid = 1 cup or 3^ pint 1 cup = H pint 1 heaping quart sifted flour = 1 pound 4 cups flour = 1 quart or 1 pound 1 rounded tablespoon of flour = Y^ ounce 3 cups of corn meal = 1 pound 1 cup butter = H pound 1 tablespoon of butter = 1 ounce Butter the size of an egg = 2 ounces Butter the size of a walnut = 1 ounce 1 solid pint of chopped meat = 1 pound 10 eggs, medium size = 1 pound 2 cups of granulated sugar = 1 pound 1 pint of brown sugar = 13 ounces 2H cups of powdered sugar = 1 pound Page Adirondack Salad 69 A Favorite Pudding 192 African Cream 182 AUegretti Frosting 177 Almond Short Bread 171 Almond Pudding 182 Ambrosia 182 American Chop Suey 40 Angel Cake 142 Angel's Dessert 182 Apples in Butter Sauce 183 Apples Stuffed with Sausage .... 87 Apple Sauce Cake 142 Apples a la Tomato 183 Apple Dumplings 183