Pick over, wash and drain firm crab apples, do not remove the stems. (Apples must not be too ripe). For eight pounds of fruit allow four pounds of sugar, one quart vinegar, one-fourth cup whole cloves, one-fourth cup stick cinnamon broken in pieces. Boil sugar, vinegar and spices ten minutes. Strain and tie spices loosely in a piece of cheese cloth. Put fruit in strained liquor, also bag of spices, and cook slowly until fruit can be easily pierced with a small wooden skewer (tooth-pick). Remove fruit and fill a sterilized stone jar. Simmer liquor slowly until reduced to half the original quantity; pour over fruit. Lay bag of spices on top; seal and store.
ESCAROLLE SALAD
Marinate the bleached leaves of two heads of escarolle with French Dressing. Chill one hour before serving that it may be crisp. Sprinkle thickly with finely chopped chives and a sweet, red, bell pepper chopped very fine or cut in fine thread-like rings.
GRAHAM PLUM PUDDING
1½ cups Graham flour.
1 cup N. O. molasses.
½ cup milk.
1 cup seeded raisins.
1 teaspoon cinnamon.
¼ teaspoon cloves.
2 eggs well beaten.
½ teaspoon soda.
½ teaspoon salt.
2 tablespoons Cottolene.
Process: Sift flour, spices, salt and soda; add raisins, molasses, milk and eggs, beat thoroughly, then add melted Cottolene. Turn into well-greased brown bread molds and steam four hours. Serve with
BROWN SUGAR SAUCE
5 tablespoons butter.
1 cup soft brown sugar.
½ tablespoon vanilla.
1/3 cup thick cream.
Process: Roll sugar, sift and add gradually to cream, stirring constantly. Cream butter and add first mixture slowly, continue stirring. Add vanilla and beat thoroughly with a whip.
