Atlanta women's club cook book

Pop the pulp from grapes, cook until tender, save half of the skins, cut in half with scissors and cook in separate vessel until tender, with enough water to cover them. Cook pulp until seeds come out then rub through colander, then add skins, nuts, raisins and sugar. Cook until it jellies. Put in jelly glasses and seal with wax. HOT STUFF OR CHILI SAUCE. . 1/2 peck onions. 2 qts. vinegar. 1/2 peck green bell peppers. 1 cup brown sugar. 1/2 peck green hot peppers. 1 tbls. salt. 1 peck ripe tomatoes. 1 oz. celery seed. Peel tomatoes after scalding in hot water, then cut up. Grind other ingredients in meat grinder, put all together and cook an hour or more until mellow and brown looking. Delicious with roast beef. MIXED YELLOW PICKLE ("Miss Nellies" PICKLE). 2 qts. cabbages. . . i gallon water. 2 qts. green tomatoes. 2 cups salt. 2 qts. onions. i cup mustard. 3 red bell peppers. 2 tbls. tumeric. 3 hot peppers. i cup flour. 8 green bell peppers. 4 cups sugar. 3 heads celery. 2 tbls. celery seed. 2 qts. cucumbers. % cup Wesson oil. 2 qts. vinegar. 2 tbls. mustard seed. Chop vegetables fine or put through coarse meat grinder, cover with salt and water for 24 hours. Drain and dry with towel. Mix dry ingredients with vinegar making paste and gradually adding the 2 quarts, mixing well. Boil, stirring to prevent burning, until thick. Add vegetables, boil a few moments. Add the Wesson oil when cool. GRAPE JUICE. Wash and cover the quantity of grapes to be used, with water. Cook well. Strain through jelly bag. To each quart of juice after it is strained, add one cup of sugar. Then to each gallon of juice add one quart of water. Let this boil 15 to 20 minutes. Put while boiling hot, in warm bottles, cork well and seal with paraffin. The Concord grapes so rich in meat and flavor make the best grape juice. This makes an excellent substitute for the wine we formerly had to offer a guest when calling, and comes ''within the law." Mrs. Joseph H. Morgan, President of the Womans' Pioneer Society. CHICKEN FRICASSEE. Prepare two young chickens for serving, dividing into pieces. Sprinkle with salt and pepper and roll thoroughly on flour. Brown in deep fat. When richly browned, cover with boiling water, adding a bay leaf and parsley. Simmer until chicken is done and very tender. Melt 1/2 cup butter in a saucepan, 3 tbls. flour, add one cup cream or milk (if milk is used add yolk of one egg) . Add mixture to chicken, and serve with waffles, or pour over toast. Mrs. Mary C. Bell, Vice-Pres. Pioneers. POINSETTA SALAD. Take large ripe tomato, peel and cut in eights, length-wise, but do not separate the sections at one end. Open and place each tomato on a lettuce leaf. In the center of each tomato put a ring of green pepper and fill with grated cheese and India Relish. Mrs. Joseph Wusthoff, Secretary Pioneers. PIONEER CHAPTER 209 SIMPLE GUMBO FILE. 1 nice fat hen. 50 to 100 fresh oysters, (small) 2 medium size onions. Salt and pepper to taste. 1 tbls. of lard. V^ cup sifted flour.