The Monmouth Baptist ladies' cook book

Pare, cut in slices for serving. Boiled in lightly salted water 10 minutes. To 7 pounds fruit allow one quart of vinegar, three pounds of sugar, three pieces stick cinnamon, one ounce each allspice and cloves. Boil sugar, vinegar and spices together ten minutes, add the sliced melon and cook five minutes. Take out the fruit with a skimmer, and pack in jars. Cook the syrup ten minutes longer and pour over fruit in jars. Preserved ginger may be added. COLD CATSUP. Bettie Moore. Take one-half peck of ripe tomatoes, peal and cut fine, one pint grated horse radish, one small teacup of salt, one teacup of white and black mustard seed mixed, two tablespoons black pepper, two red peppers chopped fine, two or three stalks of celery, one cup chopped onions, one teaspoonful each of ground cinnamon and cloves, one cup sugar, one quart vinegar, stir and keep in glass can or jar. GOOSEBERRY CATSUP. Edith Philhower. Seven pounds of ripe gooseberries, four pounds of sugar, one pint of best cider vinegar and Two ounces each of ground cloves and cinnamon (tied in a piece of muslin),, boil all together for three hours. Seal while hot in fruit jars. TOMATO CATSUP. Miss Adaline P. Holt. Half bushel of ripe tomatoes, peel, slice and stew in their own liquor until soft, then rub through a sieve fine enough to retain the seeds. Bring to a boil and add four ounces salt, three ounces ground black pepper, one ounce of cinnamon, one-half ounce ground cloves, and a drachm of cayenne pepper, one teacup sugar, one quart good cider vinegar. Boil down until thick, stirring ali the time to prevent burning. Bottle while hot. Sugar may be omitted. TOMATO CATSUP. Mrs. M. S. Pollard. Cut up one peck of ripe tomatoes and boil one hour. Press through coliander, add one quart vinegar, two tablespoons salt, two cups sugar, one teaspoon cayenne pepper, one tablespoon each of mustard, white mustard, ground cloves, allspice and celery seed, tied in muslin cloth, one quart of onions chopped fine. Boil about four hours slowly stirring occasionally. PICKLED CAULIFLOWER. Mrs. W. T. Leader. Two good sized cauliflowers, cut up. one pint of small onions, three medium sized red or green peppers. Dissolve one-half pint of salt in water to cover the vegetables and let stand over night, in the morning drain. Bring to a boil two quarts of vinegar, four tablespoons of mustard and a pint of sugar. Add the vegetables and boil fifteen minutes or until a fork can be thrust' through the cauliflower. CHILI SAUCE. Mrs. C. C. Merridith. Twenty-five large ripe tomatoes, six large onions, five red peppers, six green mangoes, eight tablespoons sugar, three cups vinegar, one tablespoon salt. Boil until thick. Seal. CHOPPED PICKLES. Miss Margaret Holt. One peck of green tomatoes, half peck of onions*, one head of cabbage, one pound of white mustard seed, one ounce each of tumeric, celery seed and cinnamon, half ounce of cloves, one pound of sugar, one pint of grated horseradish, six large green peppers. Slice tomatoes, let stand over night, sprinkle handful of salt over them, press all the water out, chop all fine. Mix all ingredients and cook in vinegar enough to cover until tomatoes look clear.