The Worcester domestic science school's one year course laboratory cook book

4 C. sugar (brown) or 2 C. maple 2 T. cinnamon ) sugar Directions: — Halve tomatoes. Soak in weak brine (% C. salt to 1 gallon water) over night. Place spices in cheese cloth bag, add sugar and vinegar. Cook all together until tomato is soft. Can hot. OLIVE OIL PICKLES. Cover 4 quarts of sliced cucumbers with boiling water, when cold cover with weak brine, % C. salt to 1 gal. water. Let stand over night. In the morning drain, add y2 t. cloves, y2 t. allspice, y2 t. celery seed, 2 t. cinnamon, y2 C. olive oil, y2 C. sugar, y2 C. mustard seed. Cold vinegar to cover. Bottle. KETCHUP. 1 peck ripe tomatoes 1 T. cloves 3 C. vinegar 5 T. sugar 1 T. ground allspice 2 T. salt 2 T. cinnamon 1 t. red pepper Directions: — Wash tomatoes and cut in halves. Put in kettle, cook covered until soft and pulpy. Sift, exclude seeds — add seasonings and vinegar. Cook until thick, then simmer down about one-half. Bottle while hot. Will make 5 bottles. GEAPE JUICE. Wash grapes and pick from stems. Put fruit in kettle, heat slowly and boil gently 20 minutes or until the seeds separate from pulp. Drain through cheese cloth or jelly bag over night. To 1 quart juice add % C sugar. Heat to boiling point. Seal in bottles. Wild grapes preferred. APPLE CHUTNEY. 12 sour apples (pared, cored and cut into small pieces 2 green peppers, chopped 2 C. sugar 1 red pepper, chopped Juice four lemons 1 C. raisins, chopped 1 T. ground ginger 1 pt. cider vinegar 14 t. cayenne i/2 C. currant jelly 1 T. salt Boil all until thick. GRAPE CATSUP. 2 qts. ripe grapes, vinegar to cover 1 C. sugar 1 T. cloves 1 T. cinnamon 1 T. allspice !/4 t. cayenne Cook grapes in vinegar until soft, strain, add sugar and spices and cook until thick. CHOW CHOW. 1 pk. green tomatoes 2 qts. vinegar 1 C. salt 1 t. white pepper 6 small onions 1 T. cinnamon 1 head celery 1 T. allspice 2 C. brown sugar 1 T. mustard Directions: — Chop tomatoes, mix salt with them, let stand over night. In morning pour off water. Chop onion and celery. Mix all together. Pour on vinegar and cook till soft. CANNED QUINCES AND PEARS. 4 lbs. quinces 2 lbs. pears (Seckel) 2 lbs. sugar 1 qt. water Directions: — Pare and quarter quinces, pare pears, and leave whole. Simmer from 2 to 3 hours in covered dish in oven. Bottle hot. SECKEL PEAK SAUCE. Pare pears and put in saucepan. Cover with boiling water. Add to each quart of pears y2 C. brown sugar. Put in oven, cook until soft, Then add sliced lemon cut in fine pieces. Serve cold. PEACH SAUCE. Remove skins, cut peaches in small pieces, cook in syrup, 1 C. water, Vi C. sugar, until soft. RIPE CUCUMBER PICKLE. y2 pk. ripe cucumbers 14 C. vinegar i C. sugar 2 T. cloves 2 T. cinnamon (unground) 2 T. allspice Peel cucumbers and remove seeds. Cut in half lengthwise, then cut in narrow strips 4 in. Soak in weak brine over night. Put spices in cheese cloth bag. Cook all until soft. Bottle hot. CANNED PINEAPPLES. Remove eves and skin from pineapples, then cut in one-half-inch slices. Cook in boiling water until nearly soft, then put in syrup to finish cooking; place in can so that the rings of pineapple stand upright against the sides of the jar. PRESERVED PEARS.