Council cook book

three-quarters pound sugar and let it cook slowly on the back of stove till brown, add whole cloves, stick cinnamon and whole ginger. Gooseberry Relish. Cut the brush part from the berry, but leave the stem on, wash thoroughly and let drip in colander over night. For eight pounds berries prepare a syrup of six pounds sugar and three cups water. When syrup has boiled till clear put in the berries and boil for three-quarters of an hour. Put in jars or glasses. Gingered Pears. Pare, core and cut small eight pounds hard pears (preferably the fresh green Bartlett variety), half as much sugar, quarter pound Canton ginger. Let these stand together over night. In morning add one pint water, four lemons, cut small. Cook slowly for three hours. Pour into small jars. Seal -when cold. Keeps indefinitely. Pickled Figs. Boil the figs in water one and one-half hours, then drain and weigh. To seven pounds fruit use the following syrup: Three pounds sugar, one pint vinegar, two ounces whole cinnamon, two ounces whole peppers, one ounce cloves, one orange, and two lemons, sliced. Boil syrup one-half hour, add fruit and boil slowly two hours. ^fvnffnn ' ^ Young Men's, Boys' and Children's Incorporated jjg Geary St. San Francisco Spiced Cherries. Eight pounds white cherries, four pounds sugar, half ounce cinnamon, one dozen cloves, four cassia buds, a little whole mace tied in a bag, one pint wine vinegar; let the cherries and sugar stand over night; in the morning remove cherries, boil the syrup thirty minutes with the spices, scald the cherries and take out on a platter to cool, then put back in syrup and boil one hour; remove the cherries and add to the syrup one pint wine vinegar and boil up. Pour over cherries and seal. Mint Jelly to Serve with Cold Lamb. / Wash and dry two bunches of mint, and steep in one pint of boiling water, soak half box gelatine in half pint cold water two minutes, add the juice of two lemons, one cup of sugar. Pour over this the boiling mint, stir until thoroughly dissolved, strain, pour into mould, and put on ice to harden. Green Tomato Chow-Chow. Slice, as thin as possible, four quarts green tomatoes, eight large onions. When sliced, sprinkle with salt, and let stand over night. In the morning pour ofif the water, then put in a saucepan, the , tomatoes and onions covered with vinegar. In a bag put one teaspoon cloves, two teaspoons dry mustard, one teaspoon celery seed, half teaspoon ginger, a little cinnamon. Tie bag and put it into saucepan, also add Phone West 1000 We'll do the Rest PICKLES AND RELISHES 159 one cup grated horseradish, and sugar to taste. Let it come to a boil, add three sliced green peppers, and a little black pepper. Boil slowly one and one-half hours. Cucumber Relish. Peel and chop two large, thin cucumbers, sprinkle with salt and let stand two hours, then drain. Heat one cup vinegar, one teaspoon sugar, a little cayenne, two tablespoons horseradish, three cloves. Bring to boiling point, then cool and pour it over the chopped cucumbers. Let stand a day before serving. Mustard Pickles — Chow-Chow. One hundred small pickles, one pound pearl onions, one pound string beans, one head cauliflower, half pound small red peppers, one handful mustard seed. Cut pickles into three, string the beans, and break in pieces, break cauliflower, cut peppers, place each in separate dishes of water for four hours, then at night draw off water and salt each separately and generously; next day throw off salt, and mix in stone jar. Take half pound strong English mustard and stir smooth with cold water, then pour in three pints boiling vinegar, put on back of stove and let boil up once ; then pour over pickles. Use a jar with a lid, and cover with a cloth. Cucumbers in Oil.