The Southern cook book of fine old recipes

Chop these very fine, and place in a bowl. Pour boiling water over them and let stand 5 minutes. Drain off the water and again cover with boiling water and let stand 10 utes. Pour into a muslin bag and allow drain over night. Add 1 quart of sour vine- gar, 1% cups of sugar, 2% teaspoons salt, and boil together for 20 minutes. While hot, pour into air-tight jars and seal. Apple Chutney (It Tastes Even Better Than It Reads) 2 quarts apples, cut in small pieces 2 pounds granulated sugar 2 cups seeded raisins rind of 2 oranges, finely chopped % cup strong vinegar Vs teaspoon ground cloves 1 cup pecan meats, chopped fine Boil all the ingredients together until apples and nuts are tender. Place in sterile jars and scald. Delicious with chicken or game. Baked Bananas 6 bananas 2 tablespoons melted butter 2 tablespoons lemon juice % cup sugar Remove skins from bananas, cut in halves lengthwise, and place in shallow pan. Mix the melted butter, sugar and lemon juice and pour over the bananas. Bake in a slow oven (250° F.) 30 minutes. Fried Peaches 6 peaches 2 tablespoons butter 12 teaspoons brown sugar Pare and split the peaches. Melt the butter in an iron skillet and drop in the peaches. Fill the hollows with the brown sugar and let simmer until well cooked. Serve with either whipped cream or ice cream or meats. Here comes Sal with a snicker and a grin, Ground hog gravy all over her chin. THE SOUTHERN BOOK Grapefruit and Pineapple Marmalade 1 grapefruit 1 pineapple 1 lemon sugar Pare and shred the pineapple, cut fruit and lemon in quarters, and then in thin slices. Measure fruit and cover with water, 6 pints of water to 1 pint of fruit. Set aside until next day. det it boil 3 or more hours, «or until rind is very tender. Set aside until next day. Measure ajid add an equal amount of sugar. Let boil until a drop jells on a cold plate. Baked Oranges ^ 4 thin-skinned seedless oranges » 2 cups sugar 1 cup water oranges were boiled in Wash oranges, place in kettle and cover •with boiling water. Cook unlil tende^when tried with a fork. Remore from the water, cut in half and arrange in a baking dish. Cook together the sugar and orange water for five minutes, pour over the oranges and dot each orange with a piece of butter. Cover the baking dish and bake in a hot* oven about one-half hour, or until the oranges become transparent. Serve with roast duck. Jelly Select acid guavas. Wash well, remove blos- som end and slice. For each pound of fruit, add 2 pints of water and cook until soft, low to stand until cold. Pour into a bag strain, pressing to extract the juice we Strain again through a flannel jelly bag. Test thfc juice for pectin by the following method: Pour a teaspoonful of fruit juice into a clean cup. Add a teaspoonful of grain alco- hol of 95% strength. Mix by gently shaking; into a spoon. If the precipitated pectin is a solid clot add one meas- ure of sugar for on'e of fruit ; if the pectin is not well collected decrease the sugar. Bring the juice to a bon and add sugar according to pectin test.0 Con- tinue to boil to the jellying point, or about 2 2 5^/2 de- grees, indicated by the flaki^| from pour Orange * Marmalade 6 large oranges 3 quarts cold water • 2 tablespoons lemon juice 4 cups sugar