Anson County cook book

6 to 10 tablespoons mixed spices, such as cinnamon, allspice, cloves, ginger, nutmeg- Remove seed, cores and cut fruit into desirable sizes. Make a syrup of the vinegar and sugar, tie the spices in a small piece of cheesecloth, and add them to the syrup. When the mixture begins to simmer add the fruit and lemon rind and bring to a boil. Cook quickly and allow to stand over night. The next morning boil down until it is about like jam. Pack into jars and seal while hot. — Mrs. Rosalind Redfearn. STRAWBERRY PRESERVES. Two quarts strawberries, washed, capped, and then washed again. Drain well, weigh, add equal weight of sugar. Scrub a dime clean, put all the cream of tarter on it you can and add to sugar, mixing well. Then put ■sugar on berries and shake, as if you were sifting them. Put on over slow fire until juice starts, thsn cook on brisk fire for 20 minutes. Turn on shallow platters and let stand over night, or until juice forms a thin jelly. While standing, take a knife and turn berries. Do this two or three times. When ready, put in jars cold and seal with paraffin. — Mrs. J. M. Sloan. FIG PRESERVES. Gather figs when just ripe and not soft, for preserves. The soft figs may be made into jam. Peel carefully, trying not to cut into seed. Use one pound of sugar to each pound of figs and the juice of one lemon to each four pounds of figs. Place sugar in kettle with enough water to prevent sticking. Stir occasionally until it begins to boil. Add the lemon juice. This will prevent crystals forming or turning to sugar. If a lemon is not available, use 1 tablespoonful of vinegar. Add part of the figs and cook until transparent. Take up on platter and place in the sun. Add more figs to the syrup and continue until all have been coooked and sunned. Boil syrup down until it is as thick as honey. Add the figs and boil again for five minutes. Set the preserves aside until next morning. The figs will absorb the syrup over night and become plump. If the syrup looks thin at this time the figs should be taken out and let it boil down more. Pack the jars and process them ten minutes in order to prevent mold and also to seal the jar air-tight. Figs should be cooked thoroughly. The little seeds cause the preserves to ferment and if not cooked enough, the syrup gets thin and watery, and when jar is opened it spoils often before all is used. — Mrs. Redfearn. CITRON Rind of 1 watermelon Peel, cut into 2 in. squares. Make salt brine and soak 3 days. Make medium strong alum water, soak 3 days. Soak in clear water 3 days. Make strong ginger tea and boil until tender. Two lbs. sugar to 1 lb. fruit. Use little water to start syrup. Cook until transparent. — Mrs. Frank Bennett. MINT CUP (VERY REFRESHING) 1 bunch fresh mint 1 cup sugar 5 lemons Let all steep in cup of cold water 30 minutes. Add four bottles ginger ale, and lastly ice. — Mrs. Walter T. Rose. FRUIT PUNCH. 1 dozen oranges 2 bottles apollinaris water 1 dozen lemons 6 bottles ginger ale 2 small cans grated pineapple 2V2 cups sugar IV2 cups water Cook sugar and plain water to make syrup. Add pineapple. Squeeze