Durham cook book ...

DIXIE RELISH. One quart chopped cabbage, one pint chopped white onion, one pint chopped sweet red pepper, one pint chopped sweet green pepper, five tablespoonfuls salt, four tablespoonfuls mustard seed, two tablespoonfuls crushed celery seed, two cups sugar, one quart vinegar. Soak the pepper in brine (one cup salt to one gallon water) for twenty-four hours. Freshen in clear cold water for one or two hours. Drain well. Remove the seed and coarse white sections. Chop separately, and measure the chopped cabbage, peppers, and onions before mixing. Add spices, sugar, and vinegar. Let stand over night covered in a crock or enameled vessel. Pack in small sterilized jars — No. 5,042. When ready to pack, drain off the vinegar from the relish, in order that the jar may be well-packed. Pack the relish in the jars, pressing it carefully; Then pour over it the vinegar which was drained off. Paddle the jar thoroughly, to get out every bubble and to allow the vinegar to displace all air spaces. Garnish each jar with two quarter-inch pointed strips of red pepper three inches long. Place these strips vertically on opposite sides of the seams of the jar. Process for fifteen minutes at boiling temperature. — Mrs. J. M. Whitted. PEPPER HASH PICKLE. Twenty-four large sweet peppers, twelve medium-sized onions (if onions are not preferred, may be omitted.) Wash peppers, remove seeds and ribs, cut onions as fine as wanted, salt and sugar to taste in vinegar to cover. Boil very tender and bottle or can Avhile hot. There should be very little vinegar Avhen it has cooked sufficiently. — Mrs. J. W. Roach. CHOW-CHOW. Two quarts tomatoes, two quarts cabbage, one quart onions, three or four green peppers, two quarts vinegar, two pounds brown sugar, one-fourth cup salt. Run all vegetables through meat chopper, add sugar, vinegar, salt, two tablespoons mustard, one spoon celery seed, two spoons ginger, one paprika, two turmeric, one of Avhole cloves. Boil one hour. Put in glass jars and seal. — Mrs. A. J. Bullington. Beverages "Brink, pretty creature, drinTc." TEA PUNCH. One pint grape juice, one pint Apollinaris water, juice of two to five lemons, juice of two to four oranges, one pint strong tea. Sweeten to taste, ice and when served from punch bowl, add sliced oranges, pineapple and Maraschino cherries. — Mrs. M. F. Markham. FRUIT PUNCH. One quart grape juice, one pint water, six bananas diced, six oranges diced, one can diced pineapple, juice of six lemons, one bottle Maraschino cherries, place in punch bowl with plenty cracked ice. — Mrs. D. F. Parker. PUNCH. Juice of five lemons, and five oranges, one pint straAvberry syrup, one can grated pineapple, one-half pint Maraschino cherries, one quart Apollinaris water, one pound sugar, one cup strong tea, sufficient boiling water to make one and one-half gallons of liquid. Boil the sugar with a cup of water for five minutes. To this syrup add the fruit juices, Apollinaris water, tea and the boiling water. — Mrs. J. T. Jerome. KNOX GELATINE comes in two packages— PLAIN and ACIDULATED (Lemon Flavor)