The Monmouth Baptist ladies' cook book

Pare and cut in any shape, pour over them weak alum water, hot. Let stand twenty-four hours, then pour off and rinse well. Boil in clear water until tender. Make a syrup of equal measure of vinegar and sugar, with stick cinnamon and root ginger. Boil fruit till clear. Put in glass jars. Or, the rinds may be soaked in salt water, or they may be made up quickly by boiling till clear in salt and alum water. Proceed as above, with syrup and spices. TOMATO CHUTREY. Put four pounds of chopped, ripe tomatoes in porcelain kettle with one pound of sliced apples, half a dozen small white onions finely minced, and a pint and one-half of best cider vinegar. When it begins to boil add one pound of brown sugar, an ounce of crushed mustard seed, half an ounce of grated ginger root, four ounces of salt, half a small teaspoon of cayenne. Let the mixture boil until soft, rub through a sieve, and set aside to cool, stir daily for three or four days, then cork tightly in small jars. For grape chautrey — Proceed the same way using two pounds of seeded grapes, one and one-half of apples, one ounce of horseradish, with no other seasoning. CORN RELISH. Ten cups of corn (cut from cob), ten cups of cabbage chopped fine, five red peppers (large), chopped fine, one-half gallon vinegar, three tablespoons of salt, three cups of sugar, four tablespoons of white mustard seed, two tablespoons of celery seed. Mix thoroughly and cook one-half hour. TOMATO RELISH, COLD. Mrs. L. J. Menold. One peck ripe tomatoes, two cups celery (chopped), four peppers, six onions, two pounds sugar (brown), one-half cup salt, two pints vinegar, two ounces white mustard seed, two ounces cinnamon, grated horseradish Chop tomatoes separately and drain. Chop onions, peppers and celery together and mix. CUCUMBER SAUCE. Mrs. F. O. Johnson. Beat one-half cup heavy cream stiff, add salt and a few grains cayenne to taste and gradually two tablespoons vinegar. Then add one medium sized cucumber pared and chopped, drain well and sufficient onion juice to flavor delicately. To be served with salmon mold or salads. HORSERADISH SAUCE. To four tablespoons of freshly grated horseradish add the well beaten yolk of one egg, one saltspoon each of salt and sugar and six tablespoons of whipped cream. Horseradish is excellent mixed with olive oil and vinegar. Can be used with whipped cream without egg. Season with salt, cayenne and mustard. Sauce tartare is mayonnaise to which chopped pickels and capers and bits of onion have been added. Also chopped olives. MEAT SAUCE. Mrs. Oell French. One peck green tomatoes, two onions (chopped coarsely), sprinkle salt over them and let stand over night; drain and add one tablespoon each of mustard seed,, cloves and black pepper, two teaspoons celery seed, and one-fourth pound brown sugar. Cover with vinegar and cook ten or fifteen minutes. MEAT SAUCE. Mrs. Chas. A. Sterner. One peck green tomatoes, one dozen onions, six peppers or more if liked, one teaspoon each of cloves, pepper, mustard and allspice, two teaspoons of cinnamon, three teaspoons of turmeric, one pint of sugar to each pint of vinegar. Cook slowly for half a day. SYRUP FOR SWEET PICKLES. Three pints of sugar to one of vinegar. To insure against mold or ferment pour a teaspoon of olive oil into each bottle before sealing.