PRESERVES, PICKLES, ETC

Sour Pickles

1 peck green tomatoes 1 lb. figs 1 lb. seeded raisins 1 cup vinegar 4 cups sugar 20 cloves A few sticks cinnamon

Sweet Pickles

Tomato and Fig Pickles

One peck of green tomatoes sliced and salted in layers, place in granite boiler over night. In the morning drain off brine and rinse in cold water.

Chop up a pound of figs, add to the tomatoes, cover with vinegar and boil twenty minutes; add 1 pound of seeded raisins, 1 cup of vinegar, 4 cups of sugar, 20 cloves and a few sticks of cinnamon tied in a cheese cloth bag, and cook together slowly for 3/4 of an hour.

LUCRETIA L. BLANKENBURG.

Lemon Butter

6 eggs 3 very large lemons (rind and juice) 2 cups sugar 2 tablespoons water butter size of walnut

Mix all together with Dove egg beater and cook until it boils. Watch that it does not burn.

Kumquat Preserves

1 quart fruit to 1 pint sugar

Cut the Kumquats into halves, pick out seeds, cover with cold water and bring to a boil. In the meantime have your syrup boiling--1 pint sugar to 3 pints water.

Drain fruit and put in syrup and simmer slowly for 1 hour. Take out fruit and continue to simmer syrup until it begins to get thick.

Put the fruit into syrup--place preserving kettle in pot of boiling water and let them, or let the water continue boiling until syrup is thick as you like it. Put 1/4 teaspoon fine salt in first water, as it adds a fine flavor. Grate stem off skin deep.

STATE OF WASHINGTON OFFICE OF GOVERNOR OLYMPIA.

December 22, 1914.

Editress Suffrage Cook Book:

I have at hand your letter of the 16th inst., asking an expression from me regarding Woman Suffrage in the State of Washington.

Replying, I desire to say that the women of the State of Washington have had the right to vote for something more than three years. I know of no one who was in favor of giving them this right who to-day opposes it, and large numbers of those who were opposed now favor women having the ballot. The results in the State of Washington certainly indicate that women assist in public affairs, rather than otherwise, by having the right to vote.

Agreeable to your request, I am sending a photograph of myself under separate cover; also card carrying my autograph.

Yours very truly, ERNEST LISTER, Governor.

Hire me twenty cooks. --Shakespeare

Prunes and Chestnuts

3 lbs. dried prunes 2 lbs. large chestnuts 1/2 lb. Sultana raisins 1 table spoon butter 1/2 cup of sugar 1/3 cup of vinegar Pinch of cloves 2 tea spoons of flour

Peel chestnuts and boil until skin can be removed. Boil prunes and raisins together until soft, add chestnuts, sugar, salt, cloves and butter, when well cooked thicken with flour and vinegar stirred together.

Heavenly Hash

2 boxes red raspberries 2 quarts red currants 2 quarts cherries 1 quart gooseberries

Stem currants and seed cherries, then measure fruit. To each cup of fruit allow equal amount of sugar. Put the fruit in kettle and add 1/2 cup of water; when it comes to boil add sugar and boil 20 minutes, then put in jelly glasses.

Apple Butter

1 peck tart apples (made into sauce and strained) 1 quart grape juice 2 teaspoons cinnamon 1/2 teaspoon salt 2 cups light brown sugar 2 teaspoons nutmeg

Boil two hours or longer.

Orange Marmalade

6 oranges 2 lemons

Slice in small pieces, add six pints of water and let stand in covered dish for 24 hours. Then boil 1 1/4 hours; let stand another 24 hours. Then add pint for pint of sugar with the mixture and boil until it jells. (About 45 minutes).

Rhubarb and Fig Jam

Cut five pounds rhubarb into inch pieces without peeling. Add one pound figs, four pounds sugar, the grated yellow rind and juice of one lemon and let stand all night. In the morning simmer for an hour. Nut meats may be added if desired.

Brandied Peaches

Take off skins with boiling water. For each pound of fruit allow 1/2 cupful of sugar and 1/2 pint of water. When syrup is boiling, put in peaches, a few at a time, and cook until done, but not too soft. Just pierce with straw.

Spread on platters to cool.

When cool, put in jars and fill up with the syrup mixed with just as much good brandy.

Have syrup thick and seal hot.

Cauliflower Pickles

3 heads cauliflower 2 quarts cucumbers cut in cubes 1 quart onions cut fine 1 pint green peppers cut fine

Mustard Sauce

1 quart vinegar (if white wine vinegar use 1 pint water and 1 pint vinegar as it is too strong) 6 tablespoons mustard (Coleman's) 1 teaspoon tumeric 1 cup (small) flour 2 cups sugar 3 tablespoons salt

Boil onions, peppers in the vinegar; then add the cucumber. After it has boiled a few minutes add the cauliflower and then the mustard sauce. Boil together a few minutes; bottle and seal hot.

The cauliflower must be boiled alone before adding.

This is very excellent.

30 large tomatoes 8 large onions 8 large red peppers 5 tablespoons salt 10 tablespoons sugar 9 cups vinegar

Cut the tomatoes and onions and boil one hour with the sugar, vinegar and salt; at the end of an hour put it through a sieve; now return to the stove and add your red peppers, cut very fine, and cook one more hour. Have it about the consistency of thick cream and bottle hot. Very fine for cold meats, fish, etc.

Chili Sauce

30 large red tomatoes 12 medium sized onions 4 red peppers 3 teaspoons salt 12 teaspoons brown sugar 10 cups cider vinegar

Chop tomatoes by themselves, then add finely chopped onions and peppers. Lastly add sugar, salt and vinegar mixing well. Boil 2 hours and can.

1 peck medium sized pickles 1 gallon cider vinegar 1 cup sugar 1 cup mustard 1 cup salt

Wash pickles well and pack in stone crock. Dissolve mustard in some of the vinegar and mix all together and pour over pickles cold. Put on a weight--ready to use in three days.

Tomato Pickle

2 gallon crocks of sliced green tomatoes sprinkled with salt. 4 small sliced onions mixed and let stand 2 quarts cider vinegar, heated and added 5 cents' worth mixed spices 2 lbs. brown sugar, and boil.

Makes 3 quarts of pickles Corn Salad

2 doz. ears of corn; boil twenty minutes on cob. Cut off cob; chop one head cabbage; 3 green peppers, and 1 red pepper. Mix together. Put in kettle with four pints vinegar; 3 tablespoons salt, 2 tablespoons ground mustard; 4 cups sugar; 2 teaspoons celery seed. Cook 20 minutes.

Tomato Catsup (very fine)

To 1/2 bushel skinned Tomatoes, add 1 quart good vinegar 1 pound salt 1 pound black pepper (whole) 1 ounce African Cayenne pepper 1/4 pound allspice (whole) 1 ounce cloves 3 small boxes mustard (use less if you do not wish it very hot) 4 cloves of garlic 6 onions (large) 1 pound brown sugar 1 pint peach leaves

Boil this mass for 3 hours, stirring constantly to keep from burning. When cool, strain through a sieve and bottle for use. Vegetable coloring may be used if you wish it to remain a bright red. (A family recipe handed down for generations and very good, indeed).