Carolina cookery from Quaker kitchens

or more. Then boil gently a third time for five minutes. A smaller dish probably will be needed for the third and last boiling. When thoroughly cold, or better still, on the following day, drain off the sirup and spread the berries out on a lightly buttered plate or a sheet of clean, waxed or lightly buttered paper until the surface of the berries dries. The berries, if directions have been followed, will candy separately, and not into a sticky mass. To make a delicious ice cream, add 1-2 to 3-4 of a cup of chopped berries to each quart of the cream mixture. They also can be combined with bits of candied orange or lemon peel, or other glace fruits to make “tuttifrutti” ice cream. The sirup left over after the berries are candied has a pleasant sweet-acid flavor and fine color and is excellent in pudding sauce or even, when diluted with water, for use on pancakes, waffles, etc. —U. §S. Department of Agriculture. —104— PICKLES and PRESERVES WATERMELON RIND PICKLES 7 lbs. rind 1 pt. vinegar 3 Ibs. white sugar 2 tbs. of spice 1 tbs. of lime Pare off carefully the green part of the rind of a ripe watermelon, trim off the red pulp and cut in any shape liked. Soak over night in lime water. To make lime water add tablespoonful of lime to one gallon of water. Rinse with hot water then cool. Boil in strong ginger tea. Let vinegar, sugar and spices come to a boil. Put in rind and cook slowly three or four hours. —Mrs. C. A. Ring. WATERMELON SWEET PICKLES Cut rind into squares, after paring off the outside green, making pieces not too thick, boil in water until tender enough to pierce with a broom straw. Take 3-4 ib. sugar to each lb. of rind, 1 pt. of vinegar to every 5 lbs. of rind. Use whole cloves and stick cinnamon. Tie cloves in cloth and boil in syrup. Cook until clear and tender, perhaps three or four hours. —Miss Elva Blair. SWEET PICKLED PEACHES Put two pounds of brown sugar, two cupfuls of vinegar and one ounce of stick cinnamon in a saucepan. Bring to the boiling point and let simmer twenty minutes. Drop one-half peck of peaches, one at a time, quickly in hot water; then rub off the fur with a towel. Stick each peach with four cloves. Put into syrup and cook until soft, using one-half the peaches at a time. —Miss Farmer. CRANBERRY JELLY 1 qt. cranberries 1 pt. boiling water 1 pt. sugar Boil berries and water 20 minutes. Rub through a sieve. Return to fire, boi! 2 minutes and then add sugar, boil 3 minutes longer and then pour into glasses or molds. —Mrs. C. F. Allen. —105— PRESERVED FIGS Cover figs with almost equal weight of sugar. Let stand over night. Put on stove and let sugar dissolve. Remove figs, boil syrup until quite thick, return figs to syrup and boil until syrup is very thick. —Miss Annie Lyle Davis. GREEN TOMATO PRESERVE Slice the tomatoes and pour boiling water over them and let them stand until cool. Drain off the water and put three quarters as much sugar as tomatoes, one tablespoonful of ginger to every quart of tomatoes and one lemon sliced to each quart of tomatoes. Boil for an hour and a quarter. RHUBARB CONSERVE 2 Ibs. rhubarp cut fine 1% lbs. sugar Juice and grated rind of 1 lb. English walnuts, 1 lemon cut fine Put all ingredients, except the nuts, together and set aside until second day, then pour off juice and boil it 3-4 hour, add fruit and boil ten minutes longer. add nuts and put in jelly glasses and seal with paraffin. Excellent to eat with cold meat or as a sweet sandwich filling. —Mrs. Anna M. Gove. RAISIN MANGOES