Lessons in cooking through preparation of meals

Wash and drain the currants and remove from the stems. Weigh the fruit, and use in the proportion of i part currants, ^ part brown sugar and Ys part vinegar. Put all together into a preserving kettle, add ground cloves and cinnamon, tied in a bag (i T to each 2 lbs. fruit), and cook slowly — about 1)4 h. Keep in a stone jar in a cool place. Ripe Cucumbers Peel the cucumbers, cut in quarters lengthwise, and remove the seeds. Cover with alum water, allowing 2 t alum to each quart of water. Heat to boiling point and let stand in a warm place 3 h. Remove from the alum water and let stand i h. in ice or cold water. Weigh the cucumber at this point and make a syrup in the same proportions as for pickled peaches — i part cucumber, ^^ part sugar, y^ part vinegar and yi as much water as vinegar. Cook the cucumber in the syrup until tender. Unripe Cucumbers (Gherkins) To I gal. of pickles add i cup salt and cover with boiling water. Let stand 24 h, then pour off the water, heat to the boiling point and pour back over the pickles. Let stand for 24 h and repeat the above directions. Let stand for another 24 h. Then heat together i pint each of vinegar and water and a small piece of alum about the size of a hickory nut. Drain the cucumbers from the brine, pour over them the boiling hot vinegar and water with the dissolved alum, and let stand in that solution until firm — about 6 h. To I gal. of vinegar add 2 sticks of cinnamon, 2 T allspice berries, 2 T cloves, i red pepper and i cup of sugar. Boil 10 m, then cook the cucumbers, a few at a time, drained from the alum water, for 10 m in 14 the vinegar solution. Put the pickles in a stone jar and pour over them the rest of the vinegar. Olive Oil Pickles Slice 2 qts. green cucumbers very thin, cover with boiling water. When cold drain and cover with a weak brine and let stand 24 h, then drain. Mix together j4 t each cloves, allspice and celery seed, i t cinnamon, 34 cup sugar, 34 cup mustard seed, 34 cup olive oil, 2 cups very thinly sliced onion and add to the cucumber. Mix well and add enough cold vinegar to cover thoroughly. Store in jars. Chow Chow Prepare and cut into small pieces 3 qts. small green tomatoes, 24 very small cucumbers, 4 red peppers, 2 large cauliflower, 3 bunches celery, 13^ pints small onions. Put in layers in a crock with salt sprinkled between the layers and on top. Let stand 12 h, then drain off the brine. Cover with vinegar and water in equal parts and let stand another 12 h. Drain again and pour over 3^ gal. vinegar, which has been boiled 10 m with 4 lbs. sugar, i pint grated horseradish, I oz. celery seed, 3/^ lb. mustard seed, 34 cup whole peppers, ^ cup turmeric, ^i cup cinnamon. Let stand until cold and then add i cup salad oil mixed with 34 cup ground mustard. Chili Sauce Peel and slice 18 medium sized ripe tomatoes and put into a preserving kettle. Add 2 small peppers and 2 small onions each finely chopped, >^ c sugar, 13^ T salt, 3 t each clove, cinnamon, nutmeg and allspice, and i qt. vinegar. Heat gradually to the boiling point and then cook slowly 23/2 h to 3 h. Pour into sterilized bottles or jars and seal. Watermelon Rind Remove all the pink pulp and thin green skin from the rind and cut the rind into cubes or strips. Then proceed as for ripe cucumbers.