Delta Gamma cook book

and weight on top and let stand over night. In morning drain and boil with just enough vinegar to cover and three cups sugar. Put in a bag and cook with this : One stick cinnamon, one tablespoon whole allspice, one tablespoon whole cloves. When cooked thoroughly remove bag and add one tablespoon celery seed, one tablespoon each black and white mustard seed. Theodora Carpenter (Lambda) . Cold Meat Sauce 1 peck ripe tomatoes, chopped 2 small red peppers, chopped 2 cups chopped onions 1 cup salt 2 teaspoons cinnamon 2 cups chopped celery 1 teaspoon cloves 1 cup mustard seed 2 quarts vinegar Discard juice of tomatoes. Mix all ingredients thoroughly. Bottle in air tight jars. Marguerite Thompson (Sigma). Oil Pickles 50 medium sized cucumbers 1 quart small onions Yi small sackful salt V/i ounces black pepper, whole \Y2 ounces white mustard seed Yi ounce celery seed Yi pint olive oil Slice cucumbers thin, sprinkle with part of salt; let stand three hours, then drain. SUce onions and sprinkle with rest of salt, let stand two hours, then drain and mix with cucumbers. Add pepper, mustard, celery seed and oil, and mix thoroughly. Scald enough good vinegar to cover. Put in glass jars and seal. Mrs. Charles Loring (Lambda). Peach Mangoes Use the large freestone peaches, pare with silver knife as thin a peeling as possible. Cut in halves and remove the seed. Fill the cavity with maraschino cherries or with following mixture. Cut one cup of preserved ginger into thin slices, add one teaspoon grated horseradish, one mustard seed, one teaspoon celery seed and onehalf teaspoon black pepper seed. Tie the halves together carefully and drop into a syrup made as follows : To one quart of vinegar add three pints of sugar, two ounces each of cloves and cinnamon bark (put spices in a muslin bag and drop in the syrup) . Let the fruit cook very gently in the syrup until tender, then lift from the syrup and place in the jars. Cook the syrup until slightly thick, then pour over the peaches and seal. L. R. Flom (Tau). Pickled Peaches 8 pounds peaches 4 pounds sugar 1 pint vinegar Stick two or three cloves in each peach. Add a few sticks of cinnamon to syrup. Cook until peaches are tender (five or ten minutes). Take out on platter to cool. Then put in jars. Pour cold syrup over them. Let stand twenty-four hours. Then seal. For all fruit pickles. Grace C. Nelson (Lambda). Pickled Peppers and Green Tomatoes 3 quarts green tomatoes, sliced in inch slices 1 quart white onions, sliced 13^2 dozen green peppers, seeded and sliced Yi cup salt Sprinkle salt over the vegetables and let stand over night. In the morning drain and pour over them two quarts cider vinegar, onehalf cup sugar, one tablespoon whole cloves, one-half ounce stick cinnamon and a little allspice. Cook gently fifteen minutes after it begins to boil, leaving cover partly off. Add one ounce mustard seed. Put in earthen jar for a month, then add one cup sugar and boil for five minutes. Jessie Ware Libby (Lambda). India Relish 12 large ripe tomatoes, peeled and chopped fine 12 large tart apples, peeled and cut up 4 onions Y2 cup salt 1 quart vinegar 3 cups sugar