Granite City cook book

Add one teacupful of water to one quart of cranberries. Put them over the fire. After cooking ten minutes, add two heaping teacupfuls of sugar and cook about ten minutes longer stirring often. Pour into a bowl and when cold they can be removed as jelly. MRS. CULLEN MERRITT. GREEN TOMATO CATSUP. To one gallon of green tomatoes cut fine add one quart of finely chopped onions, one quart good cider vinegar, four pods of red pepper, 1-2 teacup of salt, 1 teacup mixed ground spices, 1 cup of brown sugar. Stew until one half remains in the kettle. MR S. SUSAN ROLLINGS WORTH. CUCUMBER CATCHUP. Use large full grown cucumbers. Peel and grate with a potato grater. Squeeze all juice from pulp and add half as much vinegar as water taken from them. Then grate two or three large onions, and add salt and pepper to taste. TOMATO CATCHUP. Take a peck of nice ripe tomatoes, pour scalding water over them, slip the peeling off, mash and squeeze well with the hand. Add salt, ground pepper, spices and sugar, all to suit the taste, slice several large onions, vinegar enough to cover all, and cook thoroughly and bottle tight. CHILI SAUCE, 12 large ripe tomatoes, 4 ripe or 3 screen peppers, 2 large onions, 2 table spoonfuls of salt, 1 tablespoonful cinnamon, 1 teaspoonful spice. 1 teaspoonful nutmeg, 1 teaspoonful cloves, 3 cups of vinegar, Peel tomatoes and chop all. Boil one and one-half hours Bottle. MRS. N. H. WRIGHT. CHEESE. CREAM CHEESE, Mix 1-4 lb of cheese with two tablespoons of water and set on back of stove to melt. Break one egg in a teacup and add one teaspoonful flour and one-half teaspoonful of salt and a pinch of mustard and red pepper. Finish filling cup with sweet milk and add cheese and stir until thick. M. B. BROCK. CHEESE BALLS. 1 1-2 cups grated cheese. 1-4 teaspoon salt, Dash cayenne pepper, Whites of 3 eggs beaten stiff, A little flour. Roll in shredded wheat or cracker crumbs and fry in deep fat. MRS. T. J. P. DEVILED CHEESE. 1 1-2 cups grated cheese. 2 tablespoonfuls olive oil or 1 table spoon fine butter. 2 tablespoons vinegar. 1 tablespoon dry mustard. 1 teaspoonful Worcestershire sauce. Salt and pepper to taste. COTTAGE CHEESE. Set a pan of firm clabber in hot water and break up the clabber gently until it separates from the whey. Pour into a bag and drip over night. Remove from bag, moisten with sweet cream and season with salt and pepppr. CHEESE PUDDING. 1 pint of milk. 1 cup of cheese. 1 cup cracker crumbs. 1 teaspoon of butter. 2 eggs. Stir cheese, cracker crumbs, butter and yolks of eggs in milk. Cook in baking dish until stiff then stir in the whites beaten light and put inside the stove to brown. MRS. JOHN A. GILMER. CHEESE STRAWS. 2 1-2 cups ground cheese. 1 tablespoon of butter. 1 cup of flour. 1 teaspoon baking powder. Pinch of salt, Enough cold water to make a stiff dough, Work a long time. MRS. GEO. FAWCETT. Mount Airy, N. C. "The turnpike rond to people's hearts 1 find, "Lies through their mouths, or I mistake mankind." DESSERTS. BELL FRITTERS.