Historic Paxton, her days and her ways, 1722-1913

1 quart of small onions. 1 quart of green tomatoes, sliced. 1 large cauliflower, cut in small pieces. 1 quart of string or lima beans. Put these ingredients in a weak brine, 1 cup of salt to a gallon of water, for 24 hours. Drain, then bring to a boil in fresh brine, and drain again. Cook beans separately until tender. Scald 2 quarts of vinegar and add 6 tablespoons of ground mustard, 1 tablespoon of tumeric, 1 cup of flour and 1 cup of sugar. Cook until smooth. Add other ingredients and boil once, then put into jars. Lemon Butter (Mrs. Edgar Martin.) 4 eggs. % pound of butter. 1 pound of sugar. Beat the yolks, butter and sugar until very light, then add well-beaten whites. Put into a double boiler and stir over fire about 20 minutes or until thick, then add juice and rind of two lemons. This makes four tumblers. Orange Marmalade (Miss Margaret Brown Rutherford.) Cut <i/2 dozen oranges and 3 lemons into thin slices with a sharp knife. After cutting, take 3 pints of cold water to every 2 pints of fruit. Cook % hour and let it stand over night, then add 3 pints of sugar to each 2 pints of fruit mixture. Cook for half hour. Quince Honey (Mrs. Harry Fitting.) 3 pounds of granulated sugar. 1 pint of water. Alum size of a pea. Let it come to a boil, then add three grated quinces and boil 15 or 20 minutes. Spiced Cantaloupe (Mrs. John Y. Boyd.) Pare the fruit and slice, boil tender and press out fruit under a weight. For every 7 pounds of fruit, make a sirup of 3 pints of vinegar, 3 pounds of sugar. Boil until thick, then put into the sirup a quarter ounce each of cloves and mace, 1 ounce of cinnamon, all whole, and return cantaloupe into sirup and boil until done. Spiced Grapes (Mrs. E. M. Mulloch.) 7 pounds of Concord grapes. 1 pint of vinegar. 1 tablespoon of cinnamon. % tablespoon of cloves. 1 nutmeg ground. 3% pounds of granulated sugar. Pulp grapes, put skins in one kettle and pulp in another. When pulp is tender, pass through the colander to free from seeds. Prepare sirup by mixing all ingredients given above. When skins are cooked, mix all together and boil 10 minutes, stirring at intervals. Spiced Pears (Miss Martha K. Butherford.) 7 pounds of pears. 4 pounds of sugar. % of a pint of vinegar. 3 sticks of cinnamon. 14 cloves. 4 blades of mace. Make a sirup of sugar and vinegar and cook fruit in it for an hour. Add spices and boil half an hour longer. Remove fruit and boil sirup 15 minutes. Pour over pears and seal while hot. Strawberry Preserves 2 pounds of berries. 2 pounds of sugar. % pint of water. Cook a sirup of sugar and water until it comes to a boil, put in fruit, boil 15 minutes, then pour into platters and set in the sun to thicken. Strawberry and Pineapple Marmalade (Mrs. Darwin F. PicTcard.) 2 boxes of berries. 1 good-sized pineapple. Same weight of sugar. Mash the berries and chop the pineapples. Boil as for jam. CANDIES Chocolate Eggs (Miss Eva KunTcel.) 1 whole cocoanut grated or 2 packs of prepared cocoanut. 2% pounds of pulverized sugar. Mould into shape and dip in melted chocolate with a little paraffine added. If prepared cocoanut is used, moisten it with 2 tablespoons of cream before mixing. Fudge (Miss Caroline Smallwood.) 2 cups of sugar. 1 cup of milk.