Dora's cook book

Place strawberries in bottom of jar, add a layer of cinnamon and cloves, then berries, and so on ; pour over ita syrup made of two coffee cups cider vinegar, and three pints sugar ; boil about five minutes; let stand twenty-four hours, pour off syrup, boil, pour over berrries, and let stand as before, then boil berries and syrup slowly for twenty five minutes ; put in jars and cover—the above is for six quarts of berries. PICKLED PEARS, AND SWEET APPLES. For six pounds of fruit use three of sugar, about five dozen cloves, and a pint of vinegar. Into each apple or pear, stick two cloves, Have the syrup hot, and cook until tender. PICKLED PEACHES. Seven pounds peeled peaches stuck full of cloves, three pounds and a half of sugar, two quarts vinegar ; scald and pour on the peaches, let stand nine days, then cook twenty minutes. PICKLED PLUMS. For eight pounds of fruit take four pounds of sugar, two quarts of vinegar, one ounce of cloves, one ounce of cinnamon ; boil the vinegar, sugar, and spices together ; skim, and pour scalding hot over the fruit; let it set three days; pour off the syrup, scald and skim and pour over again, and continue this process every three days till you have scalded it three times, after which it will be fit for use. Plums prepared in this way are delicious. PICKLED GRAPES. Fill a jar with alternate layers of small bunches of grapes and sugar (the sugar should be simply sprinkled over the grapes), and fill up with cider vinegar not too strong. PICKLED BLACKBERRIES. Nine pounds of berries, one pint of vinegar, three pounds of sugar; scald the berries in the sugar, then skim them out, add the vinegar, boil down as thick as desired. Breakfast and Supper Relishes. RICE MUSH. One cup of rice, one half cup of fine corn meal, a little salt, well cooked in a pint and a half of milk ; when cold cut into slices, and fry with sufficient butter to prevent sticking to the griddle; eat hot with syrup. CORN MEAL MUSH. Stir into a cup of cold milk, one pint corn meal, and a teaspoon salt, and then pour the milk gradually into a quatt of boiling water, stirring the whole thoroughly. Boil half an hour, and stir often. GRAHAM MUSH. Sift meal slowly into boiling salted water, stirring briskly until it is as thick as can be stirred with one hand; — serve with milk or cream and sugar. It is much improved by removing from the kettle to a pan as soon as thoroughly mixed, and steaming for three or four hours. FRIED MUSH. Slice cold mush thin, and dip into eggs salted to taste, then in cracker crumbs, and drop in hot lard like dough- nuts. BREAKFAST AND SUPPER RELISHES. 101 CEREALINE MUSH. Pe } One and one-half pints cerealine and one quart of milk ; boil the cerealine in the milk for two minutes, adding a little salt, sugar, and butter to taste. Serve with cream and powdered sugar. Serve hot. This is also a very delicate dish if sliced when cold and fried in butter. HOMINY. Thoroughly wash two quarts of hominy and put it into a well-creased kettle, pour over it four quarts of cold water, salted a little. Let it cook slowly for six hours, pouring on hot water as it dries down, Eaten hot or cold with cream and sugar, TOMATO BATTER CAKES. Make an egg batter as for pancakes; slice nice solid large tomatoes, cover with butter and fry on a griddle ; season with pepper and salt while frying. Tomatoes so prepared are a nice breakfast dish. APPLE OMELETTE. Eight large apples, four eggs, one cup of sugar, one tablespoonful butter, nutmeg to taste. Stew the apples and mash fine, add butter and sugar. When cold add the eggs, well beaten. Bake until brown and eat while warm. FRIED BANANAS. Peel and slice lengthwise, fry in butter, sprinkle with sugar and serve. The bananas must not be too ripe, OATMEAL PORRIDGE.