Two hundred tested recipes

One pound American cheese, 3 eggs—yolks and whites beaten separately, 1 can Campbell’s Tomato soup, I teaspoonful salt, 1% teaspoonful mustard, 14 tea- spoon red pepper, 1 tablespoon Worcester sauce. Melt cheese, pour in soup, put all the seasoning to the yolks and add to the cheese and soup. Cook until thick, stirring all the time. Add whites just before removing from the stove. Serve with unsalted crackers. MRS. J. D. HARTE. CHEESE FONDU One egg, 1 cup milk, 2 slices bread, buttered and cut in small squares, about %4 lb. cheese, or less, sliced fine or grated. Salt, pepper; bake. MRSSA SAL. 81 XIE PICKLES AND SAUCES “The plenteous pickle shall preserve the dish.” —Gay. “Epicurean cooks sharpen with clayless sauce his appetite.’—Shakespeare. MINCE MEAT (TOMATO) Two qts. green tomatoes (after chopped), 2 qts. chop- ped apples, 1% Ibs. raisins, little mace, tablespoonful cinnamon and allspice, 1% qts. sugar, I pt. vinegar. Put tomatoes in a sack, two handfuls salt over, and let drain over night, squeeze; put vinegar, sugar, spices, tomatoes and apples on and cook % hour. Then add raisins and cook % hour. Put in stone jar. MRS.ocRe Be WwW EEEIS. MEXICAN SALAD Four qts. chopped cabbage, 2 qts. chopped green toma- toes, I qt. chopped onions, 4 tablespoons white mus- tard seed, 2 tablespoons celery seed, 2 tablespoons salt, 3 cups sugar, % gallon vinegar, % cup red and green hot peppers. Let chopped cabbage and. chop- ped tomatoes stand in the 2 tablespoons salt for about two or.thee hours to draw out some of the water. Put all ingredients on and let come to a good boil and take off and put in glass jars. MRS: “We 7D) GRIMES: 82 - i KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc. CHOW CHOW One-half peck of green tomatoes, 2 large heads of cab- bage, 25 cucumbers, 15 large onions, 1 qt. small onions whole, I pt. of grated horse radish, % lb. of white mustard seed, I oz. of celery seed, % teacup of ground black pepper, % teacup of cinnamon, % teacup of tur- meric, 2 boxes of mustard. Cut the cabbage, onions and tomatoes in small pieces and pack down in salt one night, also the whole small onions. In the morn- ing drain off the brine and soak in fresh water all day and night. Drain again, then mix in the spices and turmeric. Boil 5 gts. of vinegar with 3 lbs. of brown sugar; when the vinegar comes to a boil put in the chow chow and let come to a boil. MRS CASS SHALE, STRAWBERRY PRESERVES Three gts. berries, 3 qts. sugar. Put a layer of berries and then a layer of sugar alternately in the preserving kettle. Let it simmer a few minutes, shaking the kettle occasionally, no stirring. When it comes to a boil, let it boil 30 minutes and pour off. Take notice there is no water. The berries will keep their form and size and when the weather is cold they will be lying in a bed of jelly and the yield will be much greater than the old way of pound to pound. Only try the 3 qts. at a time to insure its not scorching. MRS. CHAS. -"G, ELLIOTT. 83 Use KNOX GELATINE if you would ke sure of results. KENTUCKY RELISH Two doz. red peppers, 2 doz. green peppers, 2 doz. small onions, 4% head of small cabbage, grind in meat chopper, add vinegar to cover, spices, 2 cups of sugar. Boil 30 minutes. FRENCH TOMATO PICKLE Slice 1 pk. green tomatoes and 6 good sized onions or 2 or 3 doz. small onions, put in a stone jar, sprinkle salt between the layers, using I teacup of salt. Let them stand over night; in the morning, drain off the liquor, boil for 10 minutes in 2 qts. of water and 1 qt. of vinegar, then skim and throw away the liquor. Put into the kettle 3 qts. vinegar and 2% lbs. brown or white sugar; let it come to a boil and skim, then add %4 lb. mustard seed, 2 tablespoons each of cloves, cinnamon, allspice (nutmeg), and ginger, and 1 red pepper without seed; cut fine. Cook all together to