Manuscript Cookbook 228

Pineapple Eggnog 2 eggs 2 T sugar juice of a large pineapple Put in a shaker or jar. add cracked ice + shake until frothy. Serve with a sprinkling of nutmeg on top. To remove white spots on furniture apply camphene.

Green-Tomato Mincemeat 4 qts of sliced green tomatoes ½ t allspice 2 qts of pared and sliced apples ½ pound of seeded raisins ½ lb of currants 4 T of minced citron 4 t cinnamon ½ t cloves 5 C brown sugar 2 C vinegar 2 C water or more water and less vinegar if the latter is very acid. Chop the tomatoes and the applies fine. Add the other ingredients and boil the mixture slowly until the tomatoes are tender and the mincemeat

is thick and not watery. Stir it occasinally to prevent burning. If desired, this may be sealed in scalded jars for later use. The quantities given in this recipe should make about 3 qts. Green-Tomato Marmalade 6 lbs of green tomatoes 6 cups of sugar 1½ t salt 6 lemons Wash + trim the tomatoes + cut them into small pieces +add sugar. Cut the lemons into very thin slices and boil abot 5 mins in 1 C of water to which the salt has been

added and add this to the tomato + sugar. Heat this mixture slowly, then cook rapidly, stirring constantly, as the mixture tends to burn easily, for about ½ hr or until marmalade has the consistency of thick, heavy jam. This will make 3 qts. Corn Fritters

Steamed Chocolate Pudding in Double Boiler Cook the pudding in the top of a double boiler, allowing 2 hrs. for the steaming.