The Southern cook book of fine old recipes

Wash the rhubarb and cut into one-inch pieces; cover with two cups of sugar to one quart of rhubarb. Stand aside for one hour. Use just enough water to moisten the sugar. Cook until rhubarb is tender. Serve cold. This is a delicious dish served with whipped Gwine down by de parsonage, Now Liza, you keep cool; I hasnt got time to squeeze you, I'se busy wid dis mule. THE SOUTHERN COOK BOOK 25 Glazed Baked Apples 8 apples 1 cup sugar 1 pint heavy cream 1 cup boiling water Wash apples thoroughly, remove cores and skins from top of each apple, place in sauce- pan with one apple touching the other, with the peeled side up. Add the water and cook slowly, testing occasionally with a toothpick to see if they are soft. When done place in a baking dish, sprinkle with sugar and put in hot oven (425° F), basting with water in which they were originally cooked until tops are crisp, rich brown. Serve cold with heavy cream. Captain Henry's Pickled Cherries (From A- Way Down South) Pit cherries, place in a large crock and cover with weak vinegar; let stand eight days, stirring twice each day. On the ninth day remove from the vinegar and drain. To each pint of cherries add one pint of sugar and replace in crock, letting stand for eight more days, stirring twice each day. At the end of the eighth day, place in sterile jars and seal. Serve with poultry and meats. Stewed Kumquats and Prunes 6 kumquats, sliced thin 1 cup pitted prunes *4 cup sugar MJ cup prune juice Vz cup orange juice Wash 1 cup of prunes and soak them in cold water over night. Cook slowly in the water in which they were soaked until soft. Add l/2 of the sugar and cook 5 minutes longer. Season with orange juice. Drain and pit the prunes. Add kumquats to the prune juice. Let simmer few minutes; add remain- ing sugar. Cook slowly until kumquats are tender, and add the prunes. Spiced Cantaloupe Peel rind and cut cantaloupe into one inch pieces. Soak over night in weak vinegar. To each seven pounds of fruit, add three pounds of sugar and eight sticks of cinnamon, one tablespoonful of whole cloves. Cook about an hour and one-half or until the fruit becomes transparent. Place in sterile jars and seal. Serve with fowl or meats. Savannah Stewed Prunes 1 pound prunes % cup sugar 2 slices of lemon Place the washed prunes and lemon in a double boiler with very little water, and sprin- kle with the sugar. Let steam slowly until thoroughly cooked. Serve with cream. India Relish V>2 peck ripe tomatoes % dozen sweet peppers (yellow, cut fine) 2 large onions Boil these for 25 miryites, and drain. Add V-2 ounce mu'stard seed, 2 tablespoons salt, 1 Quart vinegar and boil. Pour into a bag and ^main. Boil together % ounce celery seed, % ounce whole allspice, % ounce cloves, % teaspoon cinnamon, 3 bay leaves, 1% pounds sugar. Add tomatoes and boil all together several minutes and pour into jars while hot. This quantity will make 5 to 6 pint jars. Pepper Relish 16 sweet red peppers 16 sweet green peppers 10 small onions