The Henderson cook book

Peel the onions until they look white, boil some strong salt water and pour over them; let them stand in this 24 hours. Keep the vessel closely covered to retain the steam, then wash them through 2 cold waters ; scald them in water, then drop them in cold water, then wash through another water, then wipe them dry and when cold pack in the jar and pour boiling vinegar with cloves, allspice, cinnamon and sugar to taste. Be sure the onions are well covered with vinegar. — Mrs. Jimmie Cooper. WATERMELON RIND PICKLE. After soaking sufficiently scald in alum water. Boil in weak ginger-water until tender. Then pour off water. To 5 pounds of rind add 3 pounds of sugar and enough vinegar to cover; season with cloves, spice and mace. — Mrs. R. L. Wester. CITRON OR SWEETMEATS. Cut and soak in salt water 2 days, drain and soak in clear water 1 day. Then boil in alum water. Then ginger-water until tender. Then drain. To 4 pounds fruit rind put 3½ pounds sugar. Wet sugar, let come to a boil, put in rind, lastly add 3 lemons and little mace, if desired. Cook until done. — Mrs. R. L. Wester. PRESERVED WATERMELON RIND. Scrape the green side of rind, cut in pieces 2 inches long and color the white side with scrapings. Put in weak brine, let stand all night. Put in clear water next day and let heat. Then put in weak alum water and scald ; then in clear water and boil until tender. Measure: To 1 pound rind use % pound sugar, sprinkle over and let stand all night. Next day boil in syrup until clear, with sliced lemon, 2 lemons to a gallon of rind. RAISIN MANGOES. Select green or half-grown cantaloupes ; remove a piece the length of melon an inch and a half wide in the middle and tapering to a point at each end; take out seeds with a teaspoon. Pare the rind (carve according to your fancy), and make a brine of salt and cold water, strong enough to float an egg, pour it over them and let remain for at least 2 weeks. Take out of brine, soak in plenty of fresh water until it is extracted; then lay on a thick cloth and drain thoroughly, scald in strong alum water until it becomes brittle, throw into the cold water again until alum is entirely extracted. Boil in strong ginger tea until well flavored with ginger. Make a syrup of 5 pounds sugar to 5 pounds melons, with a teacup mixed spices, let cinnamon predominate. Put in the melons and cook till done, then take out and scatter over them celery and white mustard seed. Add to the syrup 1 quart of vinegar and 3 sliced lemons, and boil till thick. Filling.— For filling, chop fine 3 pounds raisins, flavored slightly with cloves, 1 can grated or sliced pineapple, also preserved orange peeling if you like. When melons are well filled, sew or tie, in pieces to the proper place. Place the melons in a jar, cover with the syrup after it has cooled. SPICED GRAPES. To 1 peck of pulped grapes add 3% pounds sugar, 1 pint vinegar, 2 ounces cinnamon, 1 ounce cloves. Put on the pulps, cook them thoroughly done, strain through a sieve or potato masher, add to the above, then cook all together 2 hours. — Mrs. J. T. Elmore. SPICED CURRANTS. Pick over 7 pounds of currants ; wash, drain and remove stems ; put in a preserving kettle ; add 5 pounds brown sugar,