Good Things to Eat as Suggested by Rufus

about two-thirds of a cup of pulp. Cook together in a graniteware saucepan one cupful granulated sugar and half a cup of water until it spins a thread. Do not stir while cooking. Whip two whites of eggs stiff and then pour the hot sirup over them and continue beating them until the mixture is cold. As it thickens add the crushed berries, a spoonful at a time. Have ready a pint of cream whipped to a solid froth, stir lightly into the egg and berry mixture, then pack into a covered mold and bury in ice and salt, equal proportions, leaving it for several hours. VIOLET PARFAIT— This is made the same as white parfait, using one-third cup of grape juice instead of the boiling water, and adding half a cup of grape juice and the juice of half a lemon to the cream before beating. VANILLA PARFAIT— Cook a half cup each sugar and water over the fire until it threads. Do not stir after the sugar has dissolved. Beat the whites of three eggs until very stiff, pour the sirup slowly over it, beating constantly. Flavor with vanilla, and when cold fold in a pint of cream whipped stiff. Pour into a mold and pack. PRESERVES, PICKLES AND RELISH CHERRY PICKLES— Stem, but do not pit, large ripe cherries. Put into a jar and cover with a sirup made from two cups of sugar, two cups of vinegar and a rounding teaspoon each of ground cloves and cinnamon cooked together five minutes. Let stand two days, pour off the vinegar, reheat and pour over the cherries, then seal. CHILI SAUCE — Peel and slice six large ripe tomatoes, add four onions chopped fine, three-quarters of a cup of brown sugar, one-quarter cup of salt, four cups of vinegar and two teaspoons each of ginger and cloves and one-half teaspoon of cayenne pepper. Cook together one hour and seal in small glass jars. COLD CATSUP— Cut four quarts of tomatoes fine, add one cup of chopped onion, one cup of nasturtium seeds that have been cut fine, one cup of freshly grated horseradish, three large stalks of celery chopped, one cup of whole mustard seeds, onehalf cup of salt, one tablespoonful each of black pepper, cloves and cinnamon, a tablespoon of mace, one-half cup of sugar and four quarts of vinegar. Mix all well together and put in jars or bottles. It needs no cooking, but must stand several weeks to ripen. CREOLE SAUCE— Scald and peel twenty-four tomatoes. Remove the seeds from green peppers and cut the pulp and four onions fine. Shred one ounce dried ginger, mix and add four tablespoons each of sugar and salt, three cups of vinegar and one-half pound seedless raisins. Boil slowly three hours, then put away in wide-mouthed bottles. GINGERED GREEN TOMATOES— To one peck small green tomatoes allow eight onions. Slice all together and sprinkle with one cupful of 'salt. Let them stand twenty-four hours, then drain and cover with fresh water. Make a strong ginger tea, allowing one quart of boiling water to a pound of bruised ginger root. Let it simmer gently for twenty minutes until the strength of the ginger is extracted. Scald the chopped no PRESERVES, PICKLES, RELISHES