Granite City cook book

To 6 qts. vinegar, add 1 lb salt lib ground mustard and 1 oz. each of cloves, ginger, mace allspice, black pepper and turmeric, a tablespoon red pepper. Boil all together except the mustard and turmeric, which must be added after the vinegar is cold, made into a smooth paste wtih some of the vinegar. Then put in a large stone jar, keep closely covered. Add vegetables as they are gathered. Be sure to rinse before putting in. Small onions, cucumbers beans, okra and cabbage cut into small pieces, indeed any young tender vegetables may be used. Sugar added to taste. This pickle is said to keep indefinitely. MRS. P. H. CHAMBERLAIN. SOUR PICKLES. Make a brine strong enough to float an egg. Put cucumbers in this and let them stay 24 hours. Remove from brine, wipe dry and place in fruit jars. Put vinegar in a porcelain kettle and bring to a boil. Pour this over the cucumbers and seal tightly. MRS. JACKSON. SPICED GRAPES. 5 lb grapes. 3 lb sugar. Put in one kettle the skins, in another the pulps. Put water to the skins, boil until tender. Strain pulp through seive, then put all together with the sugar two teaspoons of cinnamon, one of cloves and one of allsipce. Boil until thick. RIPE TOMATO CATSUP. Stew and strain four quarts unpared, sliced tomatoes, add two tablespoons each of salt, mustard and black pepper and quarter tablespoon ceyenne, cup of brown sugar and pint vinegar. Boil to the consistency of cream, watching carefully to prevent burning Then set on back of stove and add 1-2 tablespoon each of cinnamon and cloves and a pint of currant jelly, mixing thoroughly; can or bottle hot, seal with corks and dip in sealing wax. This will keep two years. MRS. J. C. H. SWEET TOMATO PICKLES. (Green.) One peck of tomatoes and six large onions sliced. Sprinkle with one cup of salt and let stand over night. In the morning drain. Add to the tomatoes two quarts 01 water and one qt. of vinegar. Boil fifteen minutes; then drain again and throw this vinegar and water away. Add to the pickle two lb of sugar. 2 qts. of vinegar, two tablespoons of cloves, two of allspice two of ginger, two of mustard, two of cinnamon, boil fifteen minutes or until done. PICKLED CHERRIES. Boil 1 quart vinegar with 2 lbs of sugar, few sticks cinnamon and whole cloves, skim nicely. When perfectly cold drop ripe cherries in it and keep them under the pickle. It is nice to drop in some with stems also a bunch of cherries now and then. MRS. E. M. HOLLINGSWORTH SWEET PICKLED BEETS. Boil them in a porcelain kettle till they can be pierced with a fork; when coo! slice; boil equal parts vinegar and sugar with half a tablespoon ground cloves tied in a cloth to each gallon; pour boiling hot over the beets. MRS. J. A. HADLEY. "Such and so various are the tastes of men." PIES. CHOCOLATE PIE. (FIXE.) Yellows of six eggs, 1 whole egg, 2 cups of sugar, 1-4 cake of Baker's Chocolate dissolved in one cup of sweet milk 1 tablespoonful of butter, Let milk and chocolate boil, then add eggs and sugar well beaten together. Boil all until very stiff. Put in crust that has been baked first cover with meringue made of the whites of the eggs beaten stiff, to which four tablespoonfuls of sugar has been added after the eggs have been beaten. Put in oven to brown.