The Portland Woman's Exchange Cook Book

Jane S. Napier, Marguerites. Boil 1 cup of sugar and J/^ cup of water until it will spin a thread 2 inches in length. Add 5 marshmallows, cut in small pieces, and let stand on back of range until they are dissolved (a moment or two). Pour in a fine stream on the whites of 2 eggs beaten dry, beating constantly meanwhile. Add 2 teaspoons of cocoanut, 1 cup of chopped walnuts, and 1 teaspoon of vanilla. Dispose on little square crackers and set in a moderate oven until the mixture is lightly colored. Serve in the place of cookies. Mrs. W, /. Burns. Oatmeal Cookies. 1 1-3 cups of butter. 1 1-3 cups of brown sugar. V/i cups of rolled oats. V/i cups of flour. 2 eggs. 2 teaspoons of baking powder. 1 teaspoon of cinnamon. Drop from teaspoon. Mrs. W. ]. Burns. Spiced Fruits and Pickles Spiced Cherries. 8 lbs. pitted cherries. 4 lbs. sugar. Yi pint vinegar. 2 teaspoons cloves. Put cherries in syrup and boil 5 minutes. Drain, boil syrup with cloves until thick, add cherries and vinegar, bring to the boiling point and bottle. Mrs, J. C. Griffin, Spiced Cherries. 6 lbs. stoned cherries. 3 lbs. sugar. 2 pints vinegar. 2 nutmegs. 2 sticks cinnamon. Crushed slightly and tied in 2 dozen cloves. muslin bag. 6 pieces ginger root. 4 blades mace. Boil thoroughly and let stand in 'porcelain kettle over night, Boil next morning until fruit can be pierced with a straw but not broken. Fill glass jars two-thirds; boil liquor half hour longer; pour over and seal. Mrs, Harriet Mc Arthur, Chili Sauce. 6 large ripe tomatoes. 6 green peppers. 1 large onion. Peel tomatoes. Chop tomatoes, peppers and onions separately and quite fine. Mix with 2 cups cider vinegar. teaspoon salt. cup brown sugar. teaspoon ginger. teaspoon nutmeg. teaspoon allspice. teaspoon cloves. teaspoon cinnamon. Cook until thick. Makes about 1 quart. Mrs, Philip C, Schuyler, Chili Sauce. 50 large tomatoes. 12 red or green peppers. 8 onions. 10 tablespoons sugar. 6 tablespoons salt. 1 pint vinegar. Celery seed, cloves, cinnamon, allspice (scant) to taste. Add cayenne pepper if other peppers do not seem quite hot enough. Peel tomatoes and chop them with onions and peppers quite fine. Boil 2 or 3 hours. Stir while boiling. Mrs, Joseph Young, Corn Salad. 24 ears of green corn. 1 medium-sized head of cabbage. 6 onions. 3 large red peppers (remove the seeds) . 2 bunches of celery. Vi cup of salt. 4 cups of sugar. 2 quarts of vinegar. Yl lb. ground mustard. Put all together and boil one hour. Mrs, Henry B, Joy, Pickled Chips. Put 1 gallon medium-sized cucumbers into stone jar. Rub small handful salt into enough boiling water to cover. Turn over cucumbers and cover closely; repeat three mornings. Wipe dry "and slice. One cup white sugar and 1 pint cider vinegar to 1 quart sliced cucumbers. Boil the vinegar, sugar, dessertspoon mixed spices; add a few red peppers and black and white mustard seed. Put in cucumbers, boil a few minutes and seal in glass jars. Mrs. W, B, Streeter, SPICED FRUITS AND PICKLES 227 Spiced Gooseberries. 12 pints gooseberries. 1 pint vinegar. 9 lbs. sugar. 1 tablespoon each cinnamon, cloves and allspice. Put berries in kettle with half the sugar and a very little water. When nearly done, or 10 minutes before the l|/2 hours is up, add rest of sugar. Set off the fire and add spices and vinegar. Mrs, Charles Basey, Spiced Grapes. 7 lbs. grapes. 3J/2 lbs. sugar. 1 cup vinegar. 1 cup grape juice. 2 oz. cinnamon. 1 oz. cloves. Pulp grapes; boil until very soft so the seeds will come out. Put through colander; mix with the skins and put all the ingredients together and boil until it jellies — about l|/2 or 2 hours. Mrs. William H. Corbett, Cucumber Catsup (Uncooked).