The Chapel Hill cook book

When this comes to a hard boil, drop in peaches from one large can. I cut mine into 2 or more pieces. Let them boil gently for 15 minutes. I do not use the syrup of the can. I use this juice over and over just adding a little vinegar now and then. Mrs. Julia C. Graves. VEGETABLE HASH 12 ears corn 4 large green peppers head cabbage IV2 qts. vinegar 3 large onions 2 cups sugar 4 large red peppers Cut vegetables fine. Let soak in salt water one hour, drain well, add to vinegar and sugar and cook for 30 minutes. Seal while hot. Mrs. Grady Pritchard. WATERMELON RIND PICKLE 6 lbs. watermelon rind % gal. water Y2 bottle Lilly's Lime Prepare rinds and let stand in lime water overnight. Boil in clear water 1 hour. Cool quickly (under running water). Boil in water 1 hour with several pieces ginger. Cool and cook in syrup made of — 3 lbs. sugar 1 tablespoon whole cloves 1 qt. vinegar 1 tablespoon whole allspice Put spices in bag before placing in syrup. Cook until transparent. Mrs. M. B. Utley. WATERMELON RIND PICKLE Pare and cube 10 pounds of watermelon rind. Soak over night in water to cover. Add one bottle of Lilly's Lime. Next morning rinse and boil in salt water 20 minutes (about 2 tablespoons salt to gallon water). Drain and boil 20 minutes in fresh water. Drain, and boil in syrup made of 2 quarts vinegar, 8 pounds sugar, with tablespoon allspice and tablespoon cloves and 2 sticks cinnamon. Cook until rind is transparent (about 1 hour). When nearly cool, place in jars and cover with syrup. Laura Fuller Bryant. Jefferson Standard Life Insurance Co. Greensboro, N. C. Representatives : JOHN UMSTEAD JOHN FOUSHEE W. H. BRANCH Drinks and Beverages DRIP COFFEE Two level tablespoons of coffee for each 8-ounce cup of boiling water* ICED COFFEE Fill tall glass 1-3 full of vanilla ice cream and one tablespoon cracked ice. Fill glass with strong coffee. Mrs. R. B. Lawson. PERCOLATOR COFFEE Use 1 tablespoon of coffee for each cup of water and allow extra tablespoon for pot. Percolate 10 or 12 minutes. COUNTRY CLUB PUNCH 5 lbs. sugar % cup tea or small 6 cups water package Liptons 6 cups boiling water Let steep 5 minutes, strain into sugar and syrup and cool. 1 pt. concentrated Juice of 3 doz. lemons cherry juice Few drops of peppermint 2 large cans pineapple oil (crushed) Combine, serve with ice in punch bowl, and have slices of lemon with: cloves and sprigs of mint. Pour 2 bottles of ginger ale over ice for medium-sized bowl. Makes about 5 bowls full or enough to serve 100 people. Mrs. E. Carrington Smith. PUNCH FOR 100 PEOPLE 3 doz. lemons 1 cup tea leaves 1 doz. oranges 2 gals, boiling water 1 can red cherries 8 lbs. sugar 2 cans grated pineapple 2 qts. carbonated water 1 can white cherries 1 qt. ginger ale 1 pt. bottle maraschino cherries NEHI PUNCH 1 can small diced 2 qts. Par-T-Pak pineapple Ginger Ale 1 small jar cherries 1 qt. Par-T-Pak Orange 1 cup sugar 1 qt. Par-T-Pak Grape Juice of 2 lemons 2 qts. Par-T-Pak Lime Rickey Hoping this will be of some service, I remain Durham Nehi Bottling Co- SUMMER DRINK 4 qts. water 4 cups sugar Boil hard 20 minutes and let stand over night; 1 qt. cranberries 1 cup sugar 3 cups water Boil and strain through cheese cloth, combine the two.