as
S

~

THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

PICKLES and RELISHES—Continued
GRAPE CATSUP

5 lbs. Blue Concord Grapes 1 tbsp. Cloves
214 lbs. White Sugar 1 tbsp. Allspice
1 Pint Vinegar 1 tbsp. Salt

1 tbsp. Cinnamon

Boil the grapes and press through the colander, add the vinegar,
sugar and spices and boil until thick.

FRUIT TOMATO SAUCE

30 Ripe Tomatoes 8 Peaches
6 Good sized Onions 8 Pears

3 Green Peppers
Chop all fine and add 34 cups sugar (white)

2 Tablespoons Salt '’, Box whole mixed spice tied in a
1 Quart Vinegar cheese cloth bag.

Boil two hours and bottle hot. Olive Hitchic

CHOW-CHOW

1 Can of Tomatoes 1 Teaspoon Pepper

6 Large Onions, cut up small 1 Teaspoon Celery Seed

1 Head Celery, chopped fine 2 Tablespoons Pickle Spice in bag

1 Cup Brown Sugar 1 Pint Vinegar

2 Teaspoons Salt

Boil gently together one hour, or until thick.
Madeline Carrol

SPICED PEARS

1 Lb. Fancy Dried Pears 3%, Cup Brown Sugar
Cold Water Juice and rind of 1 lemon
Whole Cloves Water

14%, Cups Boiling Water

Wash pears. Soak in cold water overnight. Drain well. Stick 4
whole cloves in each half, Place in a Dutch oven or heavy-bottomed
pan. Dissolve sugar in boiling water and pour over pears. Add
enough water to cover pears. Cover. Simmer gently, basting
occasionally until tender.

SPICED BLACKBERRIES

8 Ibs. blackberries, 314 lbs. brown sugar, 2 cups vinegar, 3 tea-
spoons whole cloves, 3 teaspoons cinnamon, 3 teaspoons allspice, 3
teaspoons nutmeg, 3 teaspoons ginger. Put berries in kettle with
sugar and vinegar. ‘Tie spices in bag and let stand 4 hours. Place
pan on fire, bring to a boil and let simmer for 15 minutes. Skim
fruit and place on platter. While juice cooks to half, pack
berries, pour over syrup.

79