The Chapel Hill cook book

and lemon juice, and place over a slow fire until enough juice is drawn out to prevent burning. Increase the heat to a rolling boil, skimming frequently. Boil 15 minutes or until a little dropped on a cold plate will jelly. Pour into large shallow pan and set in the sun for about a day, dipping it up from the sides occasionally to aid evaporation. When thickened, dip into hot sterilized glasses and cover with paraffin. Mrs. J. W. Woosley. SUNFLOWER MARMALADE Yz medium sized 2 lemons watermelon 5 lbs. sugar 4 oranges Use only rind of melon. Prepare as if making watermelon pickle. Grind in food chopper. Let stand over night in just enough water to cover. Next morning drain and add enough water to cover and bring to a boil. Do this twice. Squeeze juice from oranges and lemons and save. Bring orange and lemon peel to a boil twice. Grind in food chopper. Add all together and cook for two hours. Mrs. M. E. Hogan. UNCOOKED STRAWBERRY JAM Use 1% pounds of sugar for each pound of strawberries. Add the sugar to the berries and crush them with a potato masher. Each berry must be completely crushed to a pulp. Put the fruit in a cool place for 24 hours, stirring occasionally. When all the sugar is dissolved in the juice, fill sterilized jars, seal them, and store in a cool, dark place. Raspberries may be preserved in the same way. Mrs. Paul Green. Pickles ARTICHOKE CHOW CHOW Yz peck artichokes 2 tablespoons white 4 large onions mustard seed 2 cups granulated sugar 2 tablespoons celery seed 3 pts. vinegar 3 tablespoons salt 1 tablespoon turmeric 1 teaspoon red pepper Scrape and grind coarsely onions and artichokes. Mix with seasoning and vinegar. Simmer Yz hour. Seal in glass jars. Mrs. Wm. MacNider. ARTICHOKE PICKLE 1 peck artichokes 4 25c bottles sweet cucumber pickle Dressing 4 qts. vinegar 2Yz cups flour 10 cups sugar 2 tablespoons mustard 3 tablespoons salt Y2 oz. turmeric Scrape and cut artichokes and let stand in salt water over night. Soak well next morning. To the artichokes and pickles add the above dressing and cook twenty minutes. Mrs. M. H. Stacy. CHOW CHOW PICKLES 1 gal. shredded cabbage 2 tablespoons salt Yz gal. green tomatoes — 4 tablespoons white cut in small pieces mustard seed 1 qt. onions Green and red peppers mixed 1 qt. vinegar (any amount desired) 3 cups sugar 4 tablespoons celery seed Put on all at once and let cook until tender. Mrs. Irene F. Lee. The Chapel Hill Cook Book GREEN TOMATO PICKLES Vz peck green tomatoes 3 teaspoons cinnamon 4 onions 3 teaspoons allspice 4 green peppers 3 teaspoons cloves 1 cup salt 2 qts. vinegar % cup white mustard seed 1 lb. brown sugar 2 teaspoons pepper Chop tomatoes, onions, and peppers; cover with salt and allow to stand over night. Drain; and add to vinegar, spices, and sugar which have been heated to boiling. Cook 15 minutes and seal in sterilized jars. Mrs. J. A. Page. GREEN TOMATO PICKLE 1 peck green tomatoes 1 cup salt 6 large onions Slice tomatoes and onions, sprinkle with the salt, and let stand over night. In the morning drain and add 2 qts. water 1 qt. vinegar Boil 15 minutes, drain and throw away vinegar and water. Then make a syrup of — 2 lbs. sugar 2 tablespoons allspice 2 qts. vinegar 2 tablespoons ginger