CURRANT CATSUP Mrs. J. H. Ostrander
Clean and stew four pounds of ripe currants; add two pounds of brown sugar and one pint of vinegar; boil steadily and slowly until thick; add one teaspoonful each of ground pepper, cloves and cinnamon; boil for five minutes longer. Bottle and seal.
VEGETABLES FOR WINTER SOUP Mrs. C. E. Seaton
One peck ripe tomatoes; one head of cabbage; one bunch carrots; six large onions; nine ears of corn; six stalks celery; two green peppers; one large bunch parsley. Scald the skins off the tomatoes and cut in rather large pieces; shred cabbage; peel and slice carrots; peel and chop onions; cut corn from cob; cut celery as for salad; remove the seeds from peppers, chop them and the parsley quite fine. Mix all together and boil for one hour in a porcelain or agate kettle, stirring often to prevent scorching; about ten minutes before it is done, add salt to taste. Seal hot in glass jars. Potatoes may be added to the soup in the winter.
SWEET WATERMELON PICKLE Mrs. N. F. Swartwout
Remove the thin rind (green), also all of the ripe melon, using only the white portion of the rind. Nine pounds fruit, three pounds sugar, one quart vinegar. After soaking the rinds over night in strong salt water and then rinsing in hot water; put the fruit, sugar and vinegar together in preserving kettle and boil until tender. Skim out fruit and put into the liquid a bag of spices and boil until a little thick; then pour over the fruit. If there is not enough syrup to cover it add a little more vinegar.
PRESERVES
"The best of families have their family 'jars.'"