Trinity cook book

Cut in small pieces and weigh. Boil twenty minutes in salt water, twenty minutes in alum water, twenty minutes in clear water, forty minutes in thin syrup. To ten pounds of rind make syrup of one pound of sugar to one quart of vinegar. Boil until tender. Season with ginger, cloves and cinnamon. —MRS. T. B. KEMPER. WATERMELON RIND PRESERVES Eight pounds of rind, after green has been removed, run through coarse meat chopper. Squeeze all the water out with your hand. Boil six pounds of sugar and one quart of water to a syrup, add rind and two cans of grated pineapple. Boil till thick and can. —MRS. W. A. CARPENTER. TARTAR SAUCE Three sour pickles, two onions, two green peppers and one small head of celery. Grind all ingredients through food chopper until very fine and mix with stiff mayonnaise. —MRS. C. M. KIRKBRIDE. TOMATO RELISH One peck of ripe firm tomatoes, after they are chopped fine, four large onions, four large sweet green peppers chopped fine, two cups of salt. Put in bag and hang up to drain twenty-four hours. Add three quarts of good vinegar, three cups of sugar, one tablespoon of celery seed and one tablespoon ( 46 ) Electrical Merchandising Corp. 128 West Campbell Avenue, Phone 4808 "If it's Electrical— We have It" of white mustard seed. Add a little ground black pepper. Put in cans and seal without cooking. Fix late in Fall and keep in cool place. —MRS. ASHBY SCOTT. TOMATO CATSUP Cut tomatoes, cook soft and run through seive to one and one-half gallons of juice. Add three pints of vinegar, four tablespoons of ground mustard, three tablespoons of black pepper, one small pod of red pepper, five spoons of salt, one spoon of cloves, one spoon of cinnamon, six large onions grated, one-half gallon of cooked apples, two pounds of sugar. Boil all together four hours. Seal tightly. —MRS. ASHBY SCOTT. QUINCE HONEY Two cups of sugar, one cup of water, two large quinces grated, boil until thick and seal. VINEGAR PEACHES One peck of peaches, three pounds of sugar, one-half a cup of vinegar. Peel peaches and put on fire in kettle with enough cold water to cook. Let cook until you can pierce with a straw. Take out and put on a dish to drain. To the water add sugar and vinegar and let boil until thick as syrup. Put in the peaches and heat thoroughly. Then seal. — ANNA COOPER. CUCUMBER RELISH One peck of cucumbers, peel, remove seed and chop fine, three onions chopped fine, four bunches of celery chopped fine, five cents worth of white mustard seed, one-half a tea cup of salt mixed with cucumbers, onions and celery. Let stand over night. Drain salt water off. Dissolve five cups of white sugar in one quart of white vinegar, stir in mustard seed. Add to the above and can. |* —ANNA COOPER. CUCUMBER PICKLE Cut into eights one-half dozen sour pickle (not dill), place in deep jar, slice one large onion over this and one tablespoonful of white mustard seed. Boil together for a few minutes one and one-half cups granulated sugar and one cup of water, pour this hot over the pickle and cover. This will be ready for use the next day. —MISS MARY COOPER. CHILI SAUCE