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

2 cups cabbage y± 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 y2 t. celery seed may 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, RHUBARB GINGER. Peel rhubarb, cut in cubes Juice % 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. ** thin knife cut them in thin shreds. Add the shredded rinds to the cooked oranges and Let them cook until of the right 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 in 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 14 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. V2 Pr- small scallops 1 t. chives % t. salt y2 t. chopped shallot % t. white pepper y2 t. olive oil 1 t. chopped parsley 10 drops tabasco sauce 1% t. Worcestershire sauce 1 T. tomato catsup y8 t. dry mustard 1 t. grated horse-radish 2 T. vinegar Cook scallops 5 minutes, drain, add to sauce, chill and serve in cocktail glasses. SPICED GRAPE. 7 lbs. Concord grapes 4 lbs. brown sugar 1 qt. vinegar .1 T. cinnamon 1 T. clove 1/2 t. white pepper Directions: Separate skins of grapes from pulp. Cook the pulp until seeds can be removed easily. Put through puree sieve. Add skins, sugar and vinegar. Cook iy2 hours, until skins are tender. Acid spices, cook 10 minutes, covered. Seal hot. ABBREVIATIONS. EQUIVALENTS. T. equals tablespoon 4 ssp. equal 1 t. t. equals teaspoon 3 t. equal IT. Ssp. equals saltspoon 1 T. equal y± C. C. equals cupful 16 T. (dry material) equal 1 C. Spk. equals speck 12 T. (wet material) equal 1 C. F. G. equals a few grains 2 T. butter equal 1 ounce M. equals minute 1 T. flour equal 1 ounce H. equals hour 2 C. butter equal 1 pound Qt. equals quart 4 C. flour equal 1 pound