Durham cook book ...

CUCUMBER PICKLES. Pour hot water over one-half bushel small cucumbers and sprinkle with salt for three mornings. The fourth morning wash the cucumbers, pour hot vinegar over them and let stand a week or until a scum rises; then wash again and pour over them two gallons of vinegar and one ounce each of black pepper, cloves, cinnamon, allspice, and white mustard seed, one pound brown sugar, a little sliced horse radish and a piece of alum the size of a butternut dissolved in boiling water. — Mrs. Odie Umstead. BEET PICKLE. Boil beets until tender, quarter and put in a jar, add syrup, made of one cup of vinegar, one cup sugar, to two cups of vinegar, let it be boiling when added to beets, use any spices desired. Seal. — Mrs. M. S. Whitted. WATER MELON RIND SWEET PICKLE. Boil rind twenty minutes in salt water, twenty minutes in alum water, twenty minutes in clear water, then forty minutes in a thin syrup of sugar and water. Then for ten pounds of rind, make a syrup of eight pounds of sugar, one quart of vinegar, cloves, gingers, etc. Let boil until rinds are clear. — Mrs. M. S. Whitted. CRANBERRY SAUCE. One quart cranberries, two cups boiling water, one and one-half to two cups sugar, boil the sugar and water ten minutes, skin, add berries and cook without stirring until they are translucent. — Mrs. H. E. Seeman. CRANBERRY SAUCE. By measure use half as much sugar as cranberries and half as much water as sugar. Cover and cook ten minutes, set aside to cool. Long cooking makes a bkter sauce. — Mrs. Arthur Cole. TOMATO SAUCE. One peek ripe tomatoes, four pounds of sugar, one-half gallon vinegar, flavor with cloves, cinnamon and spice and boil five hours, (fine for turnip salad.) — Mrs. H. E. Seeman. KNOX GELATINE improves soups and gravies BLACKBERRY VINEGAR. One-half gallon blackberries, one quart apple vinegar, sugar. Wash the berries and place in an earthen vessel, cover with the vinegar. Let stand for tAventy-four hours. Mash and strain through a cloth. Add sugar, cup for cup of juice. Place on stove and boil for five minutes. Pour into sterilized bottles, seal with parrafine. Use one tablespoonful of juice to a glass of crushed ice. — Mrs. Kate Huckabee. TOMATO SAUCE. Boil together until soft one peck ripe tomatoes and three medium-sized onions. Rub through a seive. Boil the juice for an hour, then add one pint of vinegar, two ounces salt, one-half ounce cloves, one ounce allspice, one-half pound sugar, one-half ounce black pepper, one ounce cayenne pepper. Boil slowly for about five hours. Bottle into perfectly dry bottles, and cork securely when cold, — Mrs. Stella E. Pritchard. TOMATO CATSUP. Take a bushel of ripe tomatoes, wash, slice, and cook thoroughly, strain through a sifter, being careful to get all pulp and juice. Add to this one quart onions sliced, two quarts vinegar, one fourth pound mixed spices, salt and sugar to taste, (about one pound sugar) cook until one-half its quantity. Put in pint bottles while hot, and seal with melted beeswax and rosin. — Mrs. B. L. Tyree. Pickles