Carolina cookery from Quaker kitchens

1% lb. candied lemon peel 2 lemons, juice and rind 4 lbs. apples 2 oranges, juice and rind ‘2 lbs. sugar 1 pt. vinegar 3 pts. water Cook meat, chop fine, chop apples, chop 1 Ib. raisins leaving 1 Ib. whole. Mix all ingredients and let stand over night. Cook until fruit is done, seal while hot. Improves with age. This recipe is on old one and is said to have been used by the Custis family of Virginia. —Mrs. W. L. Horney. Eh SANDWICHES PIMENTO SANDWICHES 1 Ib. cheese ~ my , 1 tsp. mustard 1 can pimento peppers 1 tsp. salt % cup vinegar 2 eggs Boil vinegar, then pour the beaten eggs, mustard and salt in and let it thicken, then pour it over the cheese and peppers which have been ground. Mix well, and spread. —Mrs. June Barker. SANDWICH FILLING 1 lb. prunes % cup honey or corn 1 cup peanut butter syrup Wash and soak the prunes over night in sufficient water to cover. In the morning remove seeds and cook until soft in the water in which they were soaked and until most of the water is evaporated. Put through a puree sieve, add the peanut butter and honey or syrup. If the filling is not used immediately, heat to boiling, put in jelly glasses and cover with paraffin. PEANUT SANDWICHES Will always be a pleasing addition to any luncheon. For these, grind freshly roasted peanuts quite fine, salt to taste and add to the product a sufficient amount of sweet cream or melted butter to produce a paste. Spread this mixture between thin slices of white bread or oblong wafers. If bread is used cut it in small crescents. Makes a dainty and very tempting sandwich. SIX HOT SANDWICHES BY FRIEDA WINN HOT PORK SANDWICHES Make a brown gravy of three tablespoons of flour, two cups soup stock (or two cups boiling water and two bouillon cubes) and three tablespoons of fat. Brown a small finely chopped onion in the fat, add the flour and mix thoroughly; cook, with constant stirring, until the mixture bubbles. Add the stock soup gradually, stirring constantly, and heat to boiling. Heat thin slices of pork in the boiling mixture, then serve between split corn-muffins or squares of corn bread with a slice of fried apple laid on each slice of meat. Apple jelly may be substituted for fried apple. HOT BEEF SANDWICH Spread two slices of white or whole-wheat bread with butter creamed with a little French mustard. Heat thick slices of rare roast beef in boiling gravy made as for pork sandwich but without the onion. Put a slice of meat between slices of bread on a hot plate and pour the hot gravy over the sandwich. Garnish with watercress. CLUB SANDWICH DE LUXE 2 slices white bread 1 slice Graham bread, toasted toasted 4 oysters 2 slices crisp bacon Dip the bread in beaten egg to which one tablespoon of water has been added, and saute in butter to a goldenbrown color. Broil the oysters or egg and crum them and fry them in deep fat. Place one slice of white-bread toast on a hot plate, spread it with mayonnaise and put the oysters on this. Season each oyster with a little horseradish . Cover this with the Graham bread and add the hot bacon (cold turkey or chicken may also be used). Add the other slice of bread, and garnish with a slice of lemon, or radish-roses, or slices of olives. Serve with a tomato cut across four times and filled with sauce tartar in a bed of lettuce leaves. EGG AND TOMATO SANDWICH 1 cup well-seasoned tomato-pulp 38 eggs Melt one tablespoon of better in a frying pan, add the tomato and when it is hot add the three eggs which have been slightly beaten. Lower the heat and cook, stirring constantly until it is of a creamy consistency. Spread between thin slices of buttered toast made from brown bread.