The blue ribbon cook book

Put in kettle and boil until, when tried in cold water, a firm ball may be held in the fingers. NUT CARAMELS. 1 cup of chocolate. 1J pounds of almonds blanched 1 pound of meat of English walnuts. and chopped. BUTTER SCOTCH. 1 cup of sugar. 1 tablespoon vinegar. 1 cup of molasses. 2 tablespoons of boiling water. J cup of butter. Boil the ingredients until, when tried in cold water, the mixture will be brittle. Flavor with vanilla. Pour into a well-buttered pan, and when cool, cut in squares. RAISIN PICKLES. 2 pounds of raisins. 2 teaspoons white mustard. 3 dozen cucumbers (sliced). 2 teaspoons of celery. Piece of stick cinnamon. 1 teaspoon black pepper. 3 teaspoons mace. 3 coffee cups brown sugar. J. quart of vinegar. Put on the vinegar, spices, and sugar, and when it boils put in the raisins and let boil until clear. Pour all over the cucumbers which are ready in a vessel large enough to mix all together. If fresh cucumbers are used, soak in salt water over night. If pickled cucumbers are used, chop and add. CUCUMBER PICKLE. 4 dozen cucumbers. 4 dozen onions. 24 green peppers. Cut each cucumber in four pieces, scoop out the seeds and chop cucumber. Slice the onions and chop up the > green peppers. Put all together in a bag. Put over them one quart of salt, tablespoon of celery seed, tablespoon allspice, one half tablespoon cloves and let stand over night. The same day take five quarts of vinegar made very sweet with sugar. Boil and let it stand over night. The next morning take the pickles out of the bag and put in jar. Pour over the five quarts of vinegar, and they are ready for use. This is delicious served with game or fish. Very pretty served in a half lemon scooped out. SPANISH PICKLE. 2 dozen cucumbers large, or 4 J dozen large green peppers, dozen small. 2 dozen white onions sliced. i peck of green tomatoes. J peck green beans. 1 cup of sugar. Cut the cucumbers in slices one inch thick, slice tomatoes thin and sprinkle with salt and let stand twenty-four hours. Then rinse off the salt. Grate two roots of horseradish, add one fourth pound of white mustard seed and five red peppers cut up. One ounce stick cinnamon. Make a paste of one pound of mustard, one ounce of celery seed, one ounce of turmeric, one pint Snowflake or olive oil. Put vegetables in a pan and mix spices and paste all through them, scald enough vinegar (one gallon or more) to cover them. Pour over boiling hot. Stir every day or two. Ready for use in about two weeks. Makes three gallons. GRAPE PICKLE. 7 pounds of grapes. 1 pint of vinegar. 3| pounds of sugar. 1 ounce of cloves. 1 ounce ground cinnamon. Pulp the grapes and boil until the seeds can be strained out through a sieve; then put the skins and all into the syrup and boil fifteen minutes or longer. Tie spices in a bag. GREEN TOMATO PICKLE. Slice a peck of small green tomatoes thin and half as many nice onions. Place them in layers in a stone jar. Sprinkle each layer very lightly with salt. Weight them down for twelve hours, then let them drain (I put mine in separate jars or bags). Put in a porcelain kettle, sprinkle through them one half pound white mustard seed. In a bowl put 2 pounds of sugar. 1 heaping tablespoon cinnamon. 1 teaspoon mace (heaping). 1 heaping tablespoon ginger. 1 teaspoon allspice. 1 heaping tablespoon black pepper. 1 teaspoon cloves. 2 tablespoons of celery seed. Mix all of these ingredients with a little cold vinegar until smooth, then add a gallon more. Turn over the tomatoes with some strips of horseradish; stew slowly and stir often with a wooden spoon to prevent burning. Ready for use as soon as cold. This is good either sliced or chopped. BANANA CROQUETTES.