The Worcester domestic science school's one year course laboratory cook book

2 cups cabbage 14 cup brown sugar 1 green pepper 14 cup vinegar 1 cup celery 1 T. gelatine Hydrate gelatine. Chop vegetables very fine. Add sugar and vinegar. Dissolve gelatine over hot water and add. Put in moulds. Mustard y2 t. and V2 t. celery seed in ay be added if desired. ORANGE MARMALADE. Allow the juice and grated rind of 1 lemon to every 5 oranges. Weigh fruit before cutting it, and allow % lb. sugar to 1 lb. fruit. Remove the peel in quarters and boil it in plenty of water until it is tender enough to pierce easily. Drain off water and cool. Remove seeds and as much of the membrane as possible from pulp. Boil pulp and sugar till well cooked. When peel is cool take one piece at a time and remove all the white pithy part, leaving the thin yellow rind. Place a number of these pieces together on a board and with a sharp thin knife cut them in thin shreds. Add the shredded rinds to the cooked oranges and lei them cook until of the righl consistency — thick, but not solid. Seal hot. Too much rind will render it bitter. GRAPE FRUIT. Wash grape fruit, cut in half, remove seeds. Cut out pulp in centre with scissors or grape fruit knife. Cut around pulp and skin, then separate pulp from tough portion which divides Fruit into sections. Add 1 t. sugar iu centre of each. Oysters may be added in centre, or fruit juices. PICCALILLI. 4 doz. small cucumbers 1 small cabbage 3 qts. small green string-beans 1 t. ginger or 1 doz. green tomatoes 1 t. pepper 4 red peppers 1 t. mace 4 green peppers Vinegar to cover y± stick mustard seed Tie spices in muslin bag. Chop vegetables and cover with weak brine. (1 c. NaCl plus 4 qts. water.) Let stand over night. Drain. Cover with hot vinegar, add spice bag and let stand till next morning. Reheat vinegar and pour over the pickles. Continue 3 days. Seal in jars. SCALLOP COCKTAIL. 1/2 pt. small scallops 1 t. chives 3/4 t. salt y2 t. chopped shallot ^4 t. white pepper % t. olive oil 1 t. chopped parsley 10 drops tabasco sauce iy2 t. Worcestershire sauce 1 T. tomato catsup y8 t. dry mustard 1 t. grated horse-radish 2 T. vinegar RHUBARB GINGER. Peel rhubarb, cut in cubes Juice y2 lemon, yellow of 2 C. rhubarb cubes rind, cut in thin short 1 C. sugar strips % c- ginger root, cut thin Cover, cook till thick as marmalade. Relishes FRUIT COCKTAIL. Cut equal portions of orange, banana and pineapple, add one-half amount of grapefruit, add sugar to fruit, chill and serve in cocktail glasses. Garnish with strawberries. PICCALILLY. 1 peck green tomatoes 6 medium sized onions 1% cups salt Vinegar 1 t. tumeric powder 1 t. cloves 2 t. cinnamon 2 cups sugar 1 red pepper Slice tomatoes and onions, sprinkle with salt. Let stand over night. Drain in a bag. Turn mixture into kettle, add vinegar to cover. Set over fire. Mix tumeric powder with a little vinegar. Add other ingredients. Mix all. Cook till tender. Stir occasionally. APPLE JAM. Peel, core and chop tart apples. For each pound of apples allow a pound of brown sugar. Make a syrup of the sugar with water to dissolve, add the apples and for every two pounds apple the grated rind of a lemon. Add a few pieces of ginger. Cook till apples look clear and yellow. Put in sterilized jars. PHILADELPHIA RELISH.