Boil thoroughly 1 peck of ripe tomatoes and 6 large onions, rub through a sieve ; then to every y2 gallon pulp add 1 quart vinegar, 2 tablespoons of salt, 3 tablespoons black pepper, 3 tablespoons of sugar, 3 tablespoons of mustard, 1 teaspoon cloves, 1 teaspoon cayenne pepper, 1 teaspoon of celery seed, 1 teaspoon of spice. All spices pulverized. Stir while boiling first time very often. After adding spices, etc., boil and skim occasionally until you think it is done. — Mrs. Pryce T. Jones. WILD GRAPE CATSUP. Cook 2 quarts of ripe wild grapes in enough mild vinegar to cover, until soft. Then add 1 cup of sugar, 1 tablespoon of cinnamon and 1 teaspoon each of cloves and allspice and a dash of cayenne✪ Wild Grape Catsup. Cook until thick. Put away in the usual manner. GRAPE CATSUP. Strain and mash grapes that are not fully ripe; put into a kettle with just enough water to prevent scorching. Cook until tender; mash through a sieve, leaving only skin and seeds. Measure pulp and to every 3 pints allow 1 pound of brown sugar, 1 cup of vinegar and a heaping teaspoon each of cinnamon, allspice, mace, !/o teaspoon of cloves, salt and pep- per to taste. Cook slowly until it is reduced to less than half and very thick. Put into large-mouth bottles and seal closely. — Mrs. W. Brooks Parham. MISCELLANEOUS TIMBALES. One pint of flour, 1 egg, 1 heaping tablespoon of butter, 1 pint of sweet milk. Season with salt✪ Timbales. Dip the timbale mould in hot lard until well heated, then into the batter, then back into the lard to fry. Slip them off the mould with a knife on brown paper. — Mi's. S. P. Cooper. SALTED ALMONDS Put enough olive oil or Wesson oil to cover nuts into a pan. Bring to a boil and drop nuts in and leave until they become a little brown. Take up on brown paper and sprinkle with salt✪ Salted Almonds. SALTED NUTS. Stir nuts into a little melted butter, sprinkle with salt, put inside stove until a little brown. STUFFED DATES. One pound of dates, confectioners' sugar, y2 pound of English walnuts. ✪ Stuffed Dates With a sharp knife, 'Carefully slit the dates enough to remove the stones. Cut the nut meats into strips the size of the date stones and slip in the dates. Press, the edges together and roll in confectioners' sugar. This is a wholesome and delicious confection for the children. —13 FOOD FOR THE SICK Always prepare food for the sick in the neatest and most careful manner. In sickness the senses are unusually acute and far more susceptible to carelessness, negligence and mis- takes in the preparation and serving of food than when in health. CORN MEAL GRUEL. Mix 1 tablespoon corn meal, i/o teaspoon salt and 2 table- spoons cold water. Add 1 pint boiling water, simmer slowly 1 hour. In serving bowl put 2 tablespoons cream, 1 lump sugar, strain in gruel, stir for a moment and serve. Flour and arrowroot gruel is made in the same way, but cooked only 10 minutes. Farina gruel is made with milk and cooked 1 hour in double boiler. Boil oatmeal gruel 1 hour and strain. BARLEY WATER. Wash 2 tablespoons pearl barley, scald with boiling water, hoil 5 minutes, strain. Add 2 quarts of cold water, simmer till reduced %. Strain, add lemon juice to taste. Good in fevers. WINE WHET. Scald 1 cup milk, add 1 cup wine, cook gently till it wheys. Strain through cheesecloth. BEEF TEA.

AI-modernized reading of the original text

Boil thoroughly 1 peck of ripe tomatoes and 6 large onions, rub through a sieve ; then to every 1/2 gallon pulp add 1 quart vinegar, 2 tablespoons of salt, 3 tablespoons black pepper, 3 tablespoons of sugar, 3 tablespoons of mustard, 1 teaspoon cloves, 1 teaspoon cayenne pepper, 1 teaspoon of celery seed, 1 teaspoon of spice. All spices pulverized. Stir while boiling first time very often. After adding spices, etc., boil and skim occasionally until you think it is done. — Mrs. Pryce T. Jones. WILD GRAPE CATSUP. Cook 2 quarts of ripe wild grapes in enough mild vinegar to cover, until soft. Then add 1 cup of sugar, 1 tablespoon of cinnamon and 1 teaspoon each of cloves and allspice and a dash of cayenne. Cook until thick. Put away in the usual manner. GRAPE CATSUP. Strain and mash grapes that are not fully ripe; put into a kettle with just enough water to prevent scorching. Cook until tender; mash through a sieve, leaving only skin and seeds. Measure pulp and to every 3 pints allow 1 pound of brown sugar, 1 cup of vinegar and a heaping teaspoon each of cinnamon, allspice, mace, 1/8 teaspoon of cloves, salt and pepper to taste. Cook slowly until it is reduced to less than half and very thick. Put into large-mouth bottles and seal closely. — Mrs. W. Brooks Parham. MISCELLANEOUS TIMBALES. One pint of flour, 1 egg, 1 heaping tablespoon of butter, 1 pint of sweet milk. Season with salt. Dip the timbale mould in hot lard until well heated, then into the batter, then back into the lard to fry. Slip them off the mould with a knife on brown paper. — Mi's. S. P. Cooper. SALTED ALMONDS Put enough olive oil or Wesson oil to cover nuts into a pan. Bring to a boil and drop nuts in and leave until they become a little brown. Take up on brown paper and sprinkle with salt. SALTED NUTS. Stir nuts into a little melted butter, sprinkle with salt, put inside stove until a little brown. STUFFED DATES. One pound of dates, confectioners' sugar, y2 pound of English walnuts. With a sharp knife, carefully slit the dates enough to remove the stones. Cut the nut meats into strips the size of the date stones and slip in the dates. Press, the edges together and roll in confectioners' sugar. This is a wholesome and delicious confection for the children. —13 FOOD FOR THE SICK Always prepare food for the sick in the neatest and most careful manner. In sickness the senses are unusually acute and far more susceptible to carelessness, negligence and mistakes in the preparation and serving of food than when in health. CORN MEAL GRUEL. Mix 1 tablespoon corn meal, i/o teaspoon salt and 2 tablespoons cold water. Add 1 pint boiling water, simmer slowly 1 hour. In serving bowl put 2 tablespoons cream, 1 lump sugar, strain in gruel, stir for a moment and serve. Flour and arrowroot gruel is made in the same way, but cooked only 10 minutes. Farina gruel is made with milk and cooked 1 hour in double boiler. Boil oatmeal gruel 1 hour and strain. BARLEY WATER. Wash 2 tablespoons pearl barley, scald with boiling water, boil 5 minutes, strain. Add 2 quarts of cold water, simmer till reduced %. Strain, add lemon juice to taste. Good in fevers. WINE WHET. Scald 1 cup milk, add 1 cup wine, cook gently till it wheys. Strain through cheesecloth. BEEF TEA.

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Wild Grape CatsupGrape CatsupTimbalesSalted AlmondsStuffed Dates

The Henderson cook book