Purity flour cookbook

Juice of 8 lemons. I3 cups boiling water. 8 sprigs mint. Make a syrup by boiling quart of water and sugar 20 minutes. Separate mint into pieces, add to the boiling water, cover and let steep 5 minutes Strain and add to syrup; add fruit juices and cool; 1 pint of claret wine may be added if desired. Chill and dilute with water. Garnish with fresh mint leaves and whole strawberries. r TWO HUNDRED OR MORE ^LEVATORS OPERATED BY THE COMPANY Use PURITY FLOUR for all your baking Page O ndred and Flftjr-two ( prkl^F !)«» One iiu'thod of pickling is to place tlie vegetables in the ' vinegar to cover, adding a few whole cloves, mace and allspice. Another method is to boil the vinegar, spice, etc., togethe yiiil pour over them sufficient cold cider d pour over the vegetables hot. SPANISH PICKLES 1 peck green tomatoes. 1 dozen onions. Slice, sprinkle with salt and let stand over-night, and drain off the juice. Allow 1 pound sugar, \ pound whole white mustard seed, 1 ounce ground black pepper, 1 ounce ginger, 1 ounce cinnamon. Mix dry. Put a layer of tomatoes and onions in a kettle and sprinkle with spice, then tomatoes, and so on till all are used. Cover with vinegar and let boil 2 hours, after which pack in small jars and set in the cellar. GREEN CUCUMBER PICKLES Select 1 peck of small fresh cucumbers of uniform size. Wash over. Place in crock and add 1 cup of salt with cold water to cover. Let stand 24 hours. Drain from brine and scald cucumbers in a weak vinegar. Drain and pack either in crocks or mason jars. Boil together the following: 1 gallon vinegar. 1 cup brown sugar. 1 tablespoon powdered alum. 2 tablespoons pepper corn. Pour this over the cucumbers and seal. 2 'tablespoons allspice. 1 tablespoon cloves. 1 ounce cinnamon. TOMATO CATSUP Boil until until being dark. gallon strained tomatoes, tablespoons salt, tablespoon.^ black pepper, tablespoons mustard, tablespoon cloves. required thickness. Put the dark spices and * tablespoon allspice. h teaspoon red pepper. 3 cloves garlic. 1 pint vinegar. garlic in a cloth to prevent the catsup from COLD CATSUP (VERY NICE) One-half peck ripe tomatoes ("peeled, not scalded). Chop fine or put through a meat, chopper, settle and pour off part of the juice. Add 2 roots of horse-radish" '^pped fine, scant \ cup salt, \ ground mustard, 2 red peppers chopped (take out seeds), 1 cup chopped onion, 1 teaspoon pepper, 2 stalks of celerv chopped or celery seeds, 1 heaping tc oon cinnamon, 1 cup vinegar. 1 quart cider vinegar. Stir well and bottle. Let cup Page On Hundred andi>Hf'ty-one More LVead and Better Bread CHILI SAUCE Twenty-four ripe tomatoes, 8 green peppers, 8 onions chopped fine, 4 tablespoons salt, 3 tablespoons of sugar. 2 cups vinegar, spice if you cjioose. Boil 3 hours. Canned tomatoes may be used instead of fresh ones, if necessary. CHOW CHOW, No. 1 1 large cauliflower. 1 quart green cucumbers (sliced lengthwise). 3 dozen small cucumbers. 2 dozen small onions. Soak cucumbers in brine 3 days, scald the rest in strong brine, add pepper, whole cloves, allspice and stick cinnamon as you wish. Scald the following, stirring constantly, and when well mixed pour over your pickles : 2A quarts vinegar. • fi tablespoons ground mustard.