Take four Boston crackers, split open, toast to a delicate brown on each side. Put these into a bowl, or earthen dish of some kind, pour over them a quart of boiling water. Let it stand on the back of the stove half an hour. When cold, give two or three teaspoonfuls to the patient.

It is nourishing, and the stomach will retain it when absolutely nothing else can be taken.

=Crust Coffee=

Take the crusts, or any pieces of stale brown bread, and bake in the oven until hard and brown. Put them into an agate or earthen tea-pot, pour over them boiling water and boil ten or fifteen minutes. Strain and serve hot like any coffee, with cream and sugar.

=Grape Juice=

10 Pounds of Grapes 3 Pounds of Sugar 1 Cupful of Water

Pick from the stems, and wash clean, ten pounds of grapes. Put them on the stove in a kettle, with a little water, and cook until tender.

Strain through a flannel bag. Do not squeeze it. Return juice to the kettle, add sugar, and boil for five minutes. Seal in gla.s.s jars when boiling hot. Slant the jars, when filling, to prevent cracking. When serving, add nearly the same amount of water.

=Mince Meat=

4 Cupfuls of Chopped Meat 12 Cupfuls of Chopped Apples 2 Cupfuls of Chopped Suet 1 Cupful of Vinegar 3 Cupfuls Seeded Raisins 1 Cupful of Currants 5 Cupfuls of Brown Sugar 1 1/2 Cupfuls of Mola.s.ses 6 Teaspoonfuls of Cinnamon 3 Teaspoonfuls of Cloves 1 Teaspoonful of Nutmeg 1/4 Pound of Citron Rind and Juice of One Lemon b.u.t.ter the size of an Egg and Salt

Moisten with cold coffee or strong tea. Cook slowly two hours.

=Home-made Potato Yeast=

4 Good-Sized Potatoes 1 Quart of Boiling Water 2/3 Cupful of Sugar 1/3 Cupful of Salt 1 1/2 Cupfuls of Old Yeast

Boil, peel and mash the potatoes; add the boiling water, sugar and salt. If old yeast cannot be obtained, use one and one-half cakes of compressed yeast. Put this into a pitcher or dish which will hold three pints; place in a warm spot to rise; keep covered. Use two-thirds of a cupful to one quart of flour. This recipe has been in use over fifty years.

=PICKLES=

=Pickled Cauliflower=

1 Cauliflower 2 Tablespoonfuls of Salt Cloves 1 Quart of Vinegar 1 Teaspoonful of Whole Cloves 1 Teaspoonful of White Mustard Seed

Pull the cauliflower into pieces, put into cold water with the salt, heat gradually and boil five minutes, then drain until dry. Put this into a gla.s.s jar. Boil the clove and mustard seed in the vinegar, and pour over the cauliflower, hot. Have it covered with vinegar. Seal while hot.

=Green Chopped Pickle, No. 1=

1 Peck of Green Tomatoes 6 Large Onions 4 Green Peppers 2 Red Peppers 2 Pounds of Brown Sugar 4 Bunches of Celery 3 Pints of Vinegar 2 Tablespoonfuls of Allspice 2 Tablespoonfuls of Whole Cloves 2 Sticks of Cinnamon

Put the tomatoes, onions and peppers through the meat-grinder, or chop fine, and sprinkle over them one cupful of salt. Let stand over night. In the morning drain off the water, put in the other ingredients and let come to the boiling point, then add one ten-cent bottle of horse-radish.

Seal in jars having a gla.s.s top.

=Green Chopped Pickle, No. 2=

1 Peck of Green Tomatoes 2 Large Cauliflowers 1 Head of White Cabbage 3 Pounds of Sugar Vinegar 6 Red Peppers (Seeded) 5 Large Onions 1 Cupful of Salt 1/2 Ounce of White Mustard Seed 1/2 Ounce of Whole Cloves 1/2 Ounce of Celery Seed 1 Dessertspoonful of Ground Mace

Put through the meat-grinder, or chop, tomatoes, cauliflower, cabbage, onions, and peppers. Sprinkle over these one cupful of salt and let stand over night. In the morning drain off water, cover with vinegar, and add the other ingredients. Cook until tender.

=Chili Sauce, No. 1=

6 Ripe Tomatoes 1 Onion 4 Green Peppers 1 Tablespoonful of Sugar 1 Tablespoonful of Salt 1 1/2 Cupfuls of Vinegar

Chop, or put through the meat-grinder, tomatoes, peppers and onions, add sugar, salt and vinegar. Boil one hour and seal in jars.

=Chili Sauce, No. 2=

1 Quart of Ripe Tomatoes 1 Cupful of Cider Vinegar 1 Onion 1 Red Pepper 2 Teaspoonfuls of Salt 2 Teaspoonfuls of White Sugar

Chop, or put through the grinder, the onion and pepper, then add the other ingredients and cook one hour, uncovered.

=Chili Sauce, No. 3=

8 or 9 Large Ripe Tomatoes 1 Large Onion 2 Red Peppers 1 Teaspoonful of Cloves 1 Teaspoonful of Allspice 1 Nutmeg 1 Tablespoonful of Salt 2 Tablespoonfuls of Sugar 1 Teaspoonful of Ginger 1 Teaspoonful of Cinnamon 2 Small Cupfuls of Vinegar

Chop the onion and peppers fine, mix all together, and cook half an hour. Bottle while hot.

=Chow Chow, No. 1=

1/2 Peck Green Tomatoes 1 Large Head of Cabbage 6 Large Onions 1/2 Pint Grated Horseradish 1/4 Pound of White Mustard Seed 1/4 Cupful of Ground Black Pepper 1/2 Ounce of Celery Seed 2 Pounds of Brown Sugar 3 Quarts of Vinegar 1 Cupful of Salt

Chop or grind tomatoes, cabbage and onions, very fine and salt over night.

Next day, drain off the brine, add vinegar and other ingredients, then mix well and put into gla.s.s jars. _Do not cook_.

=Chow Chow, No. 2=